Our gym had a potluck, and I said I would smoke some ribs. They thought I meant one rack.
10 racks, one of which was beef back ribs. All dry rubbed, not sauced.
3 hours at 250, 1 hour at 225. Sorry, I didn't take the photos, and no 'bite' picture.
I had ordered two extra metal racks from Bill Karu, and could have fit 12 racks into this smoker which I transported in the back of our SUV. (This post really should be under the KBQ thread.)
My son has a new girlfriend who looks pretty serious who eats Halal. With all the other dietary needs we have dealt with over the years it's not a big deal. I just smoked her a brisket instead of a butt.
Now, you might be thinking " Matt, that's just a tri tip", but you'd be wrong. This is Suadero AKA Rose Meat. This is normally cooked in a kind of confit in a disco in lard, but this is a barbecue forum, so we're gettin some smoke rollin'.
ANd, six hours later, after an honest to god two hour stall, we're ready.
Well, not ready, it's only at 173. We're ready for the fun bit:
Now it confits in lard until it's done. I'll just let it roll until the charcoal runs out, and then maybe transfer it to the oven if it needs more time. tomorrows tacos are gonna be off the chain.
A month or so ago, wife and I went to Eataly in downtown Chicago for an Italian Street Food event, 8 bites, 2 wines and a cocktail around the store, plus a sale in progress. SWMBS (served, not obeyed) is a fan of saffron rice, saw saffron there, and asked if I would make it for her. I had just seen serious eats recipe for risotto Milanese, so I said yes. But I hadn’t been cooking anything that would marry with it, which I think of as a braised type dish. Any rate, I was getting sick of storing the carnaroli rice, so I said, “let’s make it.” And I have a bunch of Heritage Foods porterhouse pork chops in the freezer, so I figured I’d use those. We also recently got a sample and a small jar of Penzey’s BBQ 3000. So, I defrosted four chops, gave em a couple hours in Blonder Brine, seasoned with the BBQ 3000, lit a fire, and got ready to slow and sear on the OJB while I made the risotto.
A comedy of errors ensued with the risotto. Out of cheap white wine. Short on chicken stock. Losing my mind with the rinsing of the rice in stock (60% chicken, 40% beef), the toasting of the rice (it keeps sticking to the pan, and then getting flung out of the pan when I scape it), and the deglaze and cook down of the wine (the wine was obtained by running to the local 7-11, then waiting for a guy to peruse the entire stock of cigarillos, buy one, and then decide he needs another, has to see three different ones, and then has his card/phone declined for the $1.54).
After all the meshugaas, everything turned out amazing.
Two done searing, two getting the sear. Guava wood smoke already applied.
Grilled pork chops are one of my faves. I made them two nights ago in fact. Yours are huge!!! And they look so good I can almost taste them. Nice work Pitmaster!
The Blonder Brine on the free site is part of the secret. It used to be recommended for pork, but that’s seems to have changed. Which is weird, because it works a dream for me. The other is getting good thick chops.
Yessir! Food of my childhood right there. Mom did them with venison or feral hog, rice, tomatoes, the diced up tops, and cheese. Think yours would give hers a run for their money! I cook them here occasionally, but never thought to smoke them!
Sous vide Kurobuta pork loin. Seared in the CI skillet. Sauce with butter, Bachans, rice vinegar, and the purge. Fresh tomato and basil salad from the garden.
As promised... pics of smoked pulled beef chuck sandwich. Onion roll, beef, caramelized onions with balsamic glaze, and horseradish mayo. Good to the last bite.
A couple of pork tenderloins from earlier in the week. I cooked them offset until the internal temp hit 100 degrees, then gave them some grill marks to finish
Yesterday I did a 15 lb. brisket in the Masterbuilt upright
I am going to try single-cut ribs, aka Party Ribs, or Blasphemy Ribs
Thanks for the pic, now if I can remember to pull the last rack out of ribs the freezer. LOL
Today is all about "Rosalita"... except the pineapple & salmon will get smoked in the pellet rig
Chicken & Beef: Asada Marinade
Salmon: Teeriyaki & Honey marinade (per SWMBO)
Sausage will get hung and seared on the grate
Pineapple: Brown Sugar, couple of shakes of my pork rub & orange juice (to make it goopy)
We had my parents, and one of my sisters and her husband over for a cook out yesterday, menu was 4 racks of baby backs, my potatoes and carrots, bbq beans. It was nice we spent about 7 hours hanging out.
I'm trying to explore more flavorful vegetable-based sides. (I think I've had my fill of steamed broccoli seasoned with S&P!)
Rick Bayless (yes, I know you're shocked I did another recipe of his) has a recipe for a squash, corn, and poblano taco filling (https://www.rickbayless.com/recipe/c...blossom-tacos/) that I thought would make a fantastic side dish.
You start by roasting some poblanos. I've found 5 minutes a side until they are charred under the broiler works perfect (10-15 minutes). Let cool slightly and scrape the skin off, then cut into strips.
In a pan, brown a sliced onion, then add some garlic, get fragrant and remove from heat.
Dice up about a pound of squash. My local HEB (we are not a cult, I promise) has Mexican squash readily available so I used one calabaza and one yellow squash. Get this softened in a pan with a little bit of oil.
Add the onions/garlic, poblano, and a cup of corn kernels. Heat through....then add 1/2-3/4 cup of Mexican crema (I did not defrost my corn, so the extra liquid had me using only 1/2 cup of the crema.) Season with salt (about 1/2 a tsp worked for me.) Get it to a simmer and then serve!
I had seared and roasted some marinated pork tenderloin (those McCormick Grill Mates are quite good) earlier. I would have grilled this, but it was raining outside.
Here's how I plated it all up. Nailed the doneness on the pork. And the squash side dish was absolutely delicious!
Quick sorta reverse sear to beat the rain. Almost screwed this up as the meat was temping 130 when I ran down to get ready for sear phase. Chucked the steaks in my MAK warming box (grill turned off as I was using the PKGO) while I opened the PK vents.
Afyer a few minutes the coals were ready to do work so flippity flip.
I was honestly expecting a lot of grey on the edges, pleasantly surprised woth the result.
Steaks were rubbed with Buc-ees Cajun. It tasted great with a small kick with a taste pre cook, but was a bit salty on the end bits of steak.
And the squash side dish was absolutely delicious! 
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