Sunday tri tip with some brussel sprouts. Tried a new prep on the brussels - threw them in the food processor - one thing I hate prepping is brussels! And this worked out pretty well, cooking on the gasser as an oven! I overcooked these a bit, but they weren’t bitter, should have started them later than I did. and cooked some pork chops as well for lunch throughout the week. Love cooking on this kettle!
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Have I mentioned I love chicken thighs? Dinner tonight.
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fzxdoc I'm a retired KCBS judge and I love the idea of the presentation, but I'm not a fan of high sodium injections.in competition chicken, so this is regular BBQ chicken with a fancy presentation :-) Let's just say my family ate it up.
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Not BBQ but still some good eats...I got some steamed Chesapeake Bay Blue Crabs the Friday and made some Crab Melt-Aways with what I didn't eat...They will be frozen and then packaged in two packs for an easy meal or snack...
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Another rotisserie….did I mention I love this thing? I rubbed the chicken with the Peruvian spice blend. Steam rice and black beans and THE green sauce.
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RickyBobby minimal salt is used (doesn’t really need it), it the green sauce does have mayo and sour cream. I bet you could sub a really good Greek yogurt…..
Other than that, the fat is really from the skin on the chicken.
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Pretty good day, all around. Fried some eggs, made open faced BECs on rye for breakfast. Wife went to her painting class, and I went for a walk, rode my bike, took a shower, watched the Yankees beat the Braves, finally caught the last episode of Daredevil: Born Again, and trimmed and seasoned some strip steaks with Dr. BBQ’s Chicago style Steak and Chop rub (my favorite packaged rub).
fired up the slow n sear, put the steaks on the indirect side, threw some pellets on the direct side, cooked to about 95-115 internal, and then rotated them onto the hot side. For a minute. Flipped to the cool side, and rotated again for a minute. Repeat two more times, moving them to even them out, and then let em rest for a few minutes.
they were bought in two packs, and each one had one from the sirloin end and a skinny one from the rib end. Funny how that works.
I did it. Got that edge to edge med rare with a decent crust. Big flavor with a good hit of smoke and the balanced herbaceous flavor of Dr. BBQ’s rub, but nothing over the beefiness.
served here with a cheesy rice, wife had a baked potato. Not shown, more of the green bean sun dried tomato saute.
after dinner we walked up to the local ice cream joint, waited in line, got our orders and walked back.Comment
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I gave my PBC a break this weekend and tried out my new rotisserie on the Weber with a spare rib. Turned out really good! I've been stuck on chicken for the last month or so, just because something yardbird is always on sale, it seems. Finally found some decent prices last weekend on pork, so I grabbed up a couple spares and a shoulder.
So this was rubbed down with Weavers Smokey Apple Orchard Dust and left to sit in fridge overnight. The rub is a little sweeter than most others I've used but the flavor, once cooked, was really good!, I'll be using it again, especially on pork. I added more to the meat once I trimmed it up, right before going on the grill. I have no idea if this is just a rub that's sold under different names or what. A couple butchers shops and meat suppliers near me carry it. So far, I've liked all of their offerings.
I didn't bother to trim it to St. Louis style before I applied the rub. Figured I'd trim right before it went on, and I could use the grate below the rotisserie to cook some "chef's cuts" (Always try to save yourself something, right?).
Took about 3 hours, I ran it a little hot, about 350-360, which was about 25-30 degrees over where I had thought I'd want to be, but it really didn't affect the tenderness, that I could tell. I used hickory chunks and some applewood chunks for smoke.
The rub
Pulled out of the fridge, ready to cook!
Here it is on the rotisserie, along with the trimmings below it on the grate near the start of the cook (maybe a half hour in), yeah I had to look, was just too curious to watch the thing in action!
Near done! The sizzle, color and juices on that rib were very cool! I'd already pulled off most of the thinner trimmings. I turned them one time about halfway through to let them develop some color.
Here's what a couple of the cuts looked like fresh off the grill:
And finally, a pic with the ribs along side a couple cuts:
After slicing them up:
I think I could've used some more smoke on them, but there were no complaints on the cook!
I'll definitely be using that rotisserie again, as soon as I can. Can't wait to try it out on a number of meats, including some pork loin. It really did a great job! Thanks SheilaAnn for the thread on the rotisserie (and everyone else who replied) to jump start my memory of why I wanted one of these things years ago!
I have a short 10 second video of the rotisserie in action, but I'm guessing the .mov format needs to be converted (or uploaded to YouTube and then linked) in order to show up correctly.
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Did a huge chuck roast from my local butcher today. Full gory details at this thread here.
Dry brined overnight, Cowboy Crust rub, SnS kettle running B&B and mesquite chunks. Good thing I had it on the grate by 7:15am, this was a good long cook.
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Wow! The weather is fantastic today and tomorrow. Temperatures are in the 70s dewpoint mid 50's. Summer is coming back with a vengeance later this week. I'll take this respite. So, a great evening to do a couple of pork tenderloin. One a wife version on the Spirit. A bit of salt and pepper. Mine on the Kettle. Seasoned with salt, pepper, smoked paprika and FlatIron BBQ Rub. Chunk of cherry wood. Needless to say I nailed it. Tender, moist and the cherry smoke really came through. And the sear, yes!
I followed Cooking with Ry's method. He's got over 800 YouTube videos. Good resource.
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Smoked a pork butt starting early this morning and finishing early this evening; a 12 hour cook:
This was an experimental smoke. Note the skewers in the pork butt. The crust was incredible.
Plating pic:
The pork is served on a fresh roll from a local bakery, with Eastern Carolina bbq sauce. It was soooooo gooooood. Not shown: big salad.
There were a number of experiments I tried here, so for the full cook, check it here:
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Deep fried fish tacos. My wife and I were down in San Diego 25 years ago for a work conference. A food truck by the water was serving these fish tacos. My wife and I loved them and she said, "you could make these". And I do.
Beer battered deep fried fish
Chili sauce
Tartar Sauce
Cabage
Cheese
Easy peasy. A lot of variations you can do, but this is old, comfort food for us.
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