Lotsa good lookin’ steak cooks today! Thankfully the crew called me to let me know what to cook tonight…🥸 Went to HEB today and asked the butcher if he could cut me about an 1 1/2” Prime porterhouse. He said sure thing, check back in about 10 minutes. It was $20. a lb. but that’s not too bad with the way meat prices are these days. When I came back, he handed me this 36 oz. monstrosity! 😳
Reverse seared with mesquite over the vortex and SNS Master Kettle…
Just a tad overcooked to medium, but I ain’t complaining.
Huskee Ate about 1/3 of it and I was stuffed! I’ll get 2 more meals out of this easy. ItsAllGoneToTheDogs Have you tried Wild Fork? They’ve got some nice porterhouses!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
The venerable Weight Watchers recipe: marinate thick chops in a mix of honey, dijon, red wine vinegar, salt, pepper. I used to just grill them up, but now it's sous vide & sear all the way. Using a pair of Villari Duroc boneless thick cut chops weighing in at about 0.5lb/225g each, ran them at 140/60 for a few hours.
Hit 'em with some Uncle Chris's Extra Fancy before searing on the gasser.
Plated with jasmine rice and some carrot strips cooked in the air fryer. I'm starting to warm up to the AF as a side dish machine...
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Ribeye was the order of the day. My oldest came over from Indy to celebrate getting her RN, and the other two were off Thursday and Friday from college, so I'd planned a Sunday cook for the family.
Getting everything salted up the evening before on my new rack:
Cracked fresh peppercorn and rubbed them down a half hour or so before going on the grill. Did a reverse sear this time. Here's the Ribeye's on the cool side. A little bit of hickory for smoke, took them to 120 degrees:
Moved them to the hot side for a couple of minutes until they reached 130, then pulled them:
They came out pretty good! Definitely liked the reverse searing:
Had to cook under a canopy the whole time. Rain, rain, rain for hours yesterday. We needed it, after such a dry summer/fall, but wasn't the best weather to cook in.
Unfortunately, I didn't get a picture of the whole meal, mac & cheese, asparagus spears, some mashed potatoes. Was good, everyone was happy, and full!
Seasoned short ribs and let warm up before placing in a 200°F pellet grill for 1 hour to impart a little smoke flavor. Poured teriyaki sauce into a Dutch oven along with some beef stock, coated ribs on all sides then placed ribs meat-side down. Covered then placed back in the grill at 325°F for about 3 hours. Uncovered, flipped meat-side up and basted with the sauce along with a layer of fresh teriyaki sauce, cooking for an additional 10/15 minutes to caramelize and tack up, becoming fall off the bone tender. ABSOLUTELY DELICIOUS!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
WI Bubba got me salivating for a good ol’ ham/bean/rice thing, with his misdelivered grocery order. I’d spent most of the day making breads, so I cut up some ham, carrot, celery, red pepper, a little onion, and some garlic; and put it in a pot with some seasoning, black eyed peas, and rice. It’s good eatin’.
I had a rack of pork back ribs thawed on the chance of a good weather day coming. Well mother nature came through today. An absolute gorgeous fall day. About 65 for the very brief high, with plenty of sunshine. It was only 39 when I got up and about 45 when I fired up the Recteq at about 10:15 AM so a bit chilly!
Anyway, about 6 hours at 235 yielded bbq goodness. Very tasty indeed.
Who wants an incredible side dish? Cabbage w a miso lime butter. Hot Damn this is good! Not sure the best cabbage but… Cut in half. Glug olive oil on it. Sear it in a hot pan.
Then stick it in the oven at 400 for 20-30 minutes. While that’s cooking make the miso butter:
80g softened unsalted butter with 1 tbsp miso paste (I used red miso), the juice and zest of ½ lime, and a generous pinch of Maldon Smoked Sea Salt.
Then back in the pan on high. Melt that butter in there and baste all over the cabbage. Serve.
fzxdoc I’d try something a little sturdier. I thought the root end was better because it still had some crunch. All delicious but I preferred the texture of the thicker end.
I smoked 2 chuck roasts on Sunday. One of them Texas style, and with the other I made barbacoa ..
tonight i used some of the barbacoa to make quesadillas..
beef, cheese, onion, tomato, and cowboy candy.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Here's my fancy presentation of beef short ribs on the Kettle. Malcom's Killer Hogs Rub. Mesquite chunk. 3.5 hours at a range from 250 - 300. Mainly settled at 275.
Late posting this but I made the ribs and greens that I got in an oopsie Walmart delivery last weekend.
The ribs started out as full slab spares that got the St. Lou trim, and a dusting of Bronzeville BBQ rub from The Spice House. They turned out good. I wasn't super excited about the rub, but it's not bad.
The greens were made with smoked pork necks and a smoked turkey leg. I followed a recipe I found online that pretty closely matched the ingredients I had, so I had high hopes. Yeah, no. Lisa is a good Southern girl and said they were pretty good, so there's that. I'm a Wisconsin guy, and I don't have the same taste buds. To me, they were well flavored grass. But no matter how well you flavor grass it's not good. But I can now say that I have made greens. Yeah for me!
Another non-adventurous cook: chuck roast chilibeans.
Angus Choice chuck from Harris Teeter, on the SnS kettle for about six hours, bringing the IT to about 170/75 with some pretty good bark by the time I pulled it off in the early afternoon.
Dry brined overnight - also used the cook to put some smoke on some pork roast bones and trim from a recent cook, which I then vac sealed up to be used in some kind of pasta sauce in the near future. Then I used a rub I found at Hickman's butcher shop called Fat Boy, an all purpose, salt-free mixture that I figured would be worth a try. However, by the time the meat was cooked in the chili pot after being smoked, there was no way to pick up what rub was used, too much else going on.
SnS kettle, B&B coals, couple of oak chunks.
Chunked it up and into the pot after sauteeing some onions and garlic in smoked wagyu tallow.
It came out superbly, as usual... my base is the Carroll Shelby chili mix, and it's really excellent. As I've said before, I could futz around trying to come up with my own mix, but why?
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