Home cured Easter ham. Smoked and glazed with peach glaze. In-law said “best I’ve ever had.”
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We kept the 2 and 4 year old overnight, since my daughter had to be at a medical appointment at 7:30am today. I pulled out half of a ribeye cap steak (spinalis), that I saved from a prime rib I broke down back in December. It was plenty for 3 adults, and 2 kids, with a little left over. I supplemented with instant pot white rice, for the kids...
Ready to go, seasoned about an hour in advance with Uncle Chris's steak seasoning. I reapplied with a spray of olive oil and more seasoning throughout the cook... Note that the center was still partly frozen, as I pulled it out of the freezer two hours before hitting the grill!
The Genesis got the nod for this one, with the standard grates rather than Grillgrates. And I could smell the vaporizing drippings dirtying up those brand new flavorizer bars....
Took a little time indirect, and that thin end hit well done, center was more medium-rare. I ate the red pieces!
It's kinda a wierd piece to cut, as in this photo, against/across the grain meant cutting lengthwise, so I used my big slicer. This is cut into bite size pieces s o that I didn't have to take knives to the table.... I gave that cut off thin flap to my daughter first...
Plating, on PJ's finest china!
This was one of the most tender and beefiest steaks I've ever cooked. Too bad there are only two of these per steer... and its not a cut you will find at the grocery store either.Comment
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Ribs under 5 hours. Maybe the best ribs I have made to date.
I copied this recipe from the following, https://www.youtube.com/watch?v=c4ufqa6TShA
The Ribs were Tender, Juicy, and Full Pork Flavor
**The day before**
1--14:00 Trim and remove membrane
2--14:15 Marinade in Italian Dressing over night
**The Day of the Cook**
3-- 09:53 Season S&P or SPG
4-- 10:00: Smoke at 250*F for 3 hours
5-- 13:05 Wrap in Foil meat side down ~45 minutes.
Internal 155*F, Looks Good,
6-- 13:50 Done but needed a little more time, 10 min for Tenderness
Unwrap foil into a boat, add sauce
7-- Cook for another 10-15 minutes to set bark or sauce
8-- Rest 15-30 minutes, Slice, Serve, and Enjoy
After marinading
getting ready for foil wrap
setting the sauce,
sliced after resting
Bite-off-the-Bone Tender
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I gave the smashers a break this evening; it’s going to rain later, and I don’t want to clean the griddle in a downpour. (Bad enough I have to take the garbage out.) But I did NOT give burgers a break; we have to remember the joy of charcoal!
Another Mountain Top Thursday, charcoal burnin’ everywhere,
These suckers really shrink when you don’t smash them!
Onion, roasted red, lettuce and tomato.
With baked beans and macaroni salad.
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Chicken soup made with a rotisserie chicken. I added veggies and spices and used chicken bone broth for the liquid. I added white rice to mine, ans SWMBO added quinoa to hers.
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A budget MCS cook (other than the PKGO). We found the square "smoker/grill" in the trash at work. It just needed a little love and some paint. I brought the flip kit PKGO just in case the trash grill didn't work.
Reverse seared a tritip with the PK.
Reheated some ribs my coworker made last night, in the trash grill.
And seared the tritip as well as some strips from our new coworkers farm on the camp grill.
The new cooker RIPS, no real air control on the bottom, so even with the top vent closed it was a struggle to keep below 300 to reheat the ribs. But we made it work.
We got slammed with customers when we had planned to eat so no fully plated pics, but it was fun juggling 3 cookers and only being fully comfortable with the PK.
Last edited by ItsAllGoneToTheDogs; May 2, 2025, 02:37 PM.Comment
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BKYDBBQ it was horrid. A few quarter size holes on the back, same on the front but with a very loose fitting slider to choke it down a bit, lots of air gaps. It was running 500+ with the top vent slightly cracked, choked that shut and it kinda ran below 300 but it was swinging wild. Free 99 though, and will work great for burgers or something.
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Had some friends over to have a bbq and see the new house.
smoked canned tuna "desert pickles". I smoked the tuna at 150* for 45min. Mix it with mayonnaise. I always use Kewpie brand. Take canned jalapeños Halve them and seed them. Add your tuna filling. For people who are afraid of jalapeños you can do the same thing but with mini dill pickles.
then we did ribeye center steaks with baked potatoes.
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Uncle Bob started some wok talk today, and it just so happened that I had planned to make Chinese American Kung Pao Chicken for dinner. The evenings here in Neptune Beach are still lovely. That will be coming to an end quite soon, but Fall will be here before we know it.
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Braised rabbit with red wine.
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Chicken thighs, corn from the season's first farmer's market, SSPs.Attached FilesComment
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The wok isn't just for Chinese: some slices of the beef hot links I made last week with a veggie medley. I parcooked the Brussels sprouts in the microwave, then tossed the whole mix into some hot bacon grease in the wok.
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Friday night pizza that I don’t mind sharing….. SE foolproof pan pizza. Yes, that’s a bamboo cutting board. But its designated “pizza only”.
I pushed the cheese out to the edge. sausage, mushroom, mozz.
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This past week we made a deal on the sale of our home, my NASA retirement became official, and we struck a deal on a purchase of our new home in Delaware on three successive days, badda bing, badda bip. Thus we no longer had to keep our house in showroom condition, and I can cook again! So this is what I did on my first full day of retirement.
Dry brined this here Choice chuckie overnight, then hit it with Cowboy Crust and onto the SnS kettle running B&B coals with some hickory chunks. Target grate temp 225-250/105-120 and for whatever reason, the kettle was flawlessly stable all day, held right where I wanted it.
Deployed the foil boat about five hours in when the cut was good and stalled at around 160/70. Got some very nice color and bark - that Cowboy Crust rub is the shiz. (Thanks again Secret Santa!)
Dig all the juice that collected in the boat. Anchors aweigh!
For service, I baked us a honkin tater and we each had half, smothered with shredded cheese and a portion of the chuck that I pulled apart, topped with Rudy's Sause.
The chuckie came out super tender and juicy, and this was a great comfort food meal.
We are probably going to be making our move in five to six weeks, so there will be only a few more cooks here before then, I reckon... getting down to the bottom of my chestie meat supply. Onward and upward...Comment
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Looks delicious DaveD! Congrats on your retirement and all the pieces falling into place.
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Duck confit
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All this talk of biscuits, in the latest Team Cook, got me hankering for some baked goods.
Cornbread always fills the bill for me.
Going to try the KR Catheads with the Denver omelet. I will have real buttermilk then.
This was an impostor, til the real deal.Comment
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