Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Huskee]

Oh man I see another steak post coming.... that's a long dry brine, wow

[David Parrish]

I've got a pair dry brining since last night as well, but they are for this evening. I may sear in the front. I got 1.5"ers so I can do either method (FS or RS).

[Ernest]

oh yeah! I wrap them for 24 hours then leave them unwrapped unwrapped until cook time.
I'll go with RS on the PBC, then sear on performer cast iron griddle.

[Marauderer]

Had to try and find something for lunch today without going to the store. Found some Swiss cheese, Gruyere cheese, and a baguette of French bread. Ah, Cheese Fondue with some extra Liebfraumilch wine to drink with it and use in the fondue. I will make a Cheese Fondue recipe in the recipe section for this. Another terrible meal at the Reade Ranch.

[David Parrish]

...Another terrible meal at the Reade Ranch.

Why your wife sticks around... SMH

[David Parrish]

Ribeye! That'll keep her around another week or so fer sure.

[Marauderer]

I have three that Henrik brought over and they have been dry brined before frozen. I thought of one of them but I will be running a contest at my Radio Control Airplane Club tomorrow and will have to deal with Dawgs and Burgers. That means no other beef this weekend. Drat, be glad you can eat what you want still.

[David Parrish]

Barry I will be very glad. It's all about keeping perspective, which is something I have to remind myself every day.

[Huskee]

Tonight I'm doing Meathead's Murphies: Baked Potatoes on the smoker recipe. The smoker is heating up now. I'm also heating up my leftover beef ribs. I will be using Morton's Natures Seasons (my favorite seasoned salt) on the potato.

Pics to follow.

[David Parrish]

Hey Huskee, I forget, what am I having tonight, oh YEAH, RIBEYE!

[Marauderer]

Yes Dave, It's Friday night!! That is Steak Night at the Parrish Residence!! And, And Ribeye is your favorite Steak.

How did I do???

[David Parrish]

Got it just right Barry. Just right.

[Huskee]

Hey Huskee, I forget, what am I having tonight, oh YEAH, RIBEYE!

[David Parrish]

Lol, can't just be happy for me eh?

[Huskee]

Lol, can't just be happy for me eh?

I'm happy for you, I'm just teasing you know that.

[David Parrish]

Yeah I know Bro

[The Burn]

I did a couple racks of Spares tonight - one with Memphis Dust for me and one with a version of Ray Lampe's sweet rib rub for the womenfolk. First time on the kettle and first time without wrapping. Learned again how a lightly drizzling day at 60 can keep the temps down. Some good!

[Jon Solberg]

Those look REALLY good.

[The Burn]

Thanks. The not-wrapping seems to be a key, and, of course, patience - which is where alcohol would enter the picture

[Marauderer]

Great looking Ribs TB!!

[Huskee]

I did a couple racks of Spares tonight - one with Memphis Dust for me and one with a version of Ray Lampe's sweet rib rub for the womenfolk. First time on the kettle and first time without wrapping. Learned again how a lightly drizzling day at 60 can keep the temps down. Some good!

They look perfect! I never wrap ribs. What's you favorite flavor profile for rib rubs?

[The Burn]

Hmmm. My taste has been changing/developing lately. I like a little of the sweetness of Ray's rub, but, of course, my diabetes doesn't. It was a good thing to start with though when I wanted to skip sauce. I also like the Memphis Dust.

What I think I'd like is a bit of a combo of the two, plus just a little heat - Ancho Chile powder has become my new go to addition. I also think I'll be trying the rubs with some stevia instead of sugar and see what happens. What's the profile of your rub?

[Huskee]

Mine's sweet, savory, salty (in that order) to me anyway. Some have said it's a little spicy. I would prefer it to have more spice but my kids can't handle too much. I also add brown sugar on top once they get placed in the smoker...I have a feeling you'd omit that...

[The Burn]

I will have to give it a try on something. I would, unfortunately, omit the brown sugar on top. That may be the most frustrating part of the diabetes/low carb eating - watching or reading about the sweet things being poured on ribs while they cook

[David Parrish]

Tonight's meal. Ribeye on the Hasty Bake, Potatoes on the Kamado, and Asparagus on Grill Grates on my Weber gasser. I ran myself ragged getting things done at the same time. I'll add more details tomorrow but for now, PICS!

Steaks dry brined the night prior


Coals fired up for the steak. I seared in the front, flipping every minute and moving the steaks off during flare-ups.



Fresh off the grill and right after I coated with a little butter and black pepper


Plated with sides


Ribeye Close Up!


Money shot!

[Marauderer]

They looked terrible Dave, You should have packed them up and sent them to me for punishment.

Ya Done good Dave!!

[fzxdoc]

A-mmmMMMmmm-azing.

Kathryn

[Huskee]

I revisited this picture. It is a shot for the 'Parrish Steakhouse & Wine Bar' menu.

[Huskee]

Can't tell that's not a premium steakhouse shot!

[The Burn]

Nice PB! Cooking on 3 different rigs - that's crazy. Bacon wrapped asparagus? I like that idea. Did you pre-cook either or all done together?

[Jon Solberg]

Nice ribeye Boss,

Me, chicken, baby backs. Going to bake some pretzels in the gasser or make the kettle.

[David Parrish]

Nice PB! Cooking on 3 different rigs - that's crazy. Bacon wrapped asparagus? I like that idea. Did you pre-cook either or all done together?

Thanks TB! I looked like I was in a quickfire challenge towards the end. Sweating and running in and out of the house like crazy.

My wife "parbakes" the bacon in the oven, then wraps it around the asparagus, then I throw it on the grill. For the "parbake" step she cranks the oven up to 450F, then takes a sheet of non-stick aluminum foil and places it in a metal pan. We use premium thick cut Wright Brand Applewood Smoked bacon, which she lays in strips on the foiled pan. Throw them in the oven and she takes them off "when they look right" to use her words. The bacon looks half cooked and is very limp. It's nice and pliable so she can weave it around the asparagus.

She then coats the asparagus with EVOO, Salt, Pepper, and Garlic powder and wraps each bacon strip around 4 or 5 stalks.

The asparagus and bacon get about ten minutes total on the gas grill at medium low heat using Grill Grates. I rotate every 3 to 4 minutes based on appearance and take it off when the asparagus feels somewhat floppy like a stiff fishing rod. You gotta be careful because asparagus goes from perfectly crisp and floppy to chewy and limp pretty quick. I mitigate that risk by using "king" asparagus which is really thick.

[David Parrish]

You won't be sorry!

[Marauderer]

Another great way to fix asparagus is to oil lightly then sprinkle chili powder on it and then lime juice and grill them to the proper limp/crispness with a bit of charring.

[The Burn]

That sounds good too - particularly since I've been on an Ancho Chile kick lately