First time doing Oklahoma Onion Burgers. Man are they great. Will defiantly be doing these again just with more onions.
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Smoked some dino ribs today, served with a bowl of rice and RG black beans.
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Draznnl Once I wrap in butcher paper, I set it back on the grill with a foil boat to keep the paper from losing any rendering and drying out, and then when I hold these (for about an hour) the whole cut and butcher paper is wrapped in foil during the hold.
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Two smaller racks of short ribs and one beef plate rib rack side by side on the Searwood XL
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We just did a couple pizzas on the BGE. We’re working on getting all the kinks out. We’re getting pretty close.
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Brown food. Should have garnished for the money shot and did not.
mushroom risotto! It’s a combo of a kind of mushroom I don’t remember (but they were blue when I bought them) and lions mane. I added some mushroom powder to the broth to really deepen the flavor profile. Finished with Romano and butter. Ernest encouraged me using mushroom powder. He added it to fresh pasta for a stroganoff or Marsala dish or…..
so rich and satisfying……Comment
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Today it was a pair of racks of SLC spare ribs. One is the Villari label sold by Harris Teeter, and the three cuts of theirs I've seen (SLCs, BBs, and butts) are all prominently labeled as Duroc pork. The other rack is from my new local butcher shop, Family Butcher. No mention of any heritage breed on that one.
Dry brined 'em overnight, and then hit 'em with Jenni In A Bottle. FB on top, Villari on the bottom. That hunk of meat on the Villari rack was flap that I cut off and cooked separately (and poorly - it wasn't any good, unlike the ribs).
Ran these in the Pit Boss Copperhead, can't fit two racks in the SnS kettle. Hopper is newly loaded with hickory blend pellets. Put them in foil boats a few hours in. The one with the temp probe in it is the Villari rack, on the lower shelf.
They were in the cooker exactly six hours to the minute. Plated with some leftover veggie mix (baby taters, carrots, onions) and a bowl of RG Vaquero beans from a cook last week.
The Villari ribs were much fattier and richer, whereas the FB ribs were significantly leaner than a typical spare in my experience. The Villari ribs were fall-off-the-bone, whereas the FBs had a no-kiddin bite and pull to it. The Villari rack was also a good deal thicker than the FB, which is why it had the temp probe, I couldn't get one into the FB rack. Mind you, if someone served me the FB ribs I'd be a very happy camper, they were very good. But the Villari Duroc ribs were just waaaaay better with all that extra fattiness.
Gonna keep those Villari ribs in good supply in the chestie. HT sells them for $2.99/lb, only fifty cents more than the Smithfield brand that is their mainstay, and very respectable too. Pretty reasonable price for excellent heritage pork, and it couldn't be more convenient, with the HT less than five minutes away.Comment
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Cottage pie (shepherd pie with beef)
homemade fried okraComment
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Gave my smokers a workout this weekend. Finally got my deck back in order (power washed, sanded and 2 coats of stain) so decided to enjoy it. Saturday was ribs, threw a pork butt on Saturday night to smoke while we were sleeping, then threw on a tri-tip Sunday afternoon to go with it. The weekend was a meat-filled one for sure.
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Thanks all! DaveD you are right about those pork butts. They definitely do the job and I usually pick up 3 or more when on sale for .99/lb at Food Lion or Harris Teeter.
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My rib rotisserie rack set-up on my 22" Weber kettle:
Clearance was a little tight so I just ground off some of the corners:
The concrete block is for a counter-balance since I'm only cooking one rack for my wife:
I got the Party Q controlling the temps. By just putting a small amount of lump in the corner of the SNS insert, the temps stay nice and low and controlled.Comment
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Last night's cook. I was almost going to post this in SUYLO, but the green beans are new. I'll ask for forgiveness, not permission.
Smoked turkey from January, gravy from last Thanksgiving (thanks Dad!), and blistered French green beans:
Not shown: hummus and celery.
Delicious. This was a boil-in-bag situation, so about 15 minutes at a low boil, then served. Family enjoyed the change in pace. I had it for lunch again today and was really good. My Dad makes good gravy.
I love my boil-in-bag cooks, since, like sous vide, it is difficult to overcook. In many ways, it is a form of braising, I suppose.Comment
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Thank the good Lord for Mayport Shrimp! Picked up some freshies and made Kung Pao for my babies tonight.
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