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

[David Parrish]

Last night's Boneless Short Rib cook.

[PaulstheRibList]

Well, I'll be cooking for my RibList this weekend, 6-8 racks of Last Meal Ribs to share and build on some friendships!

It's been a month of so since I just straight-up had a Rib cook. So, here are 4 racks of St. Louis, 2 Baby Backs on my 22" WSM, with some Kingsford and Apple. Have 3 friends lined up to enjoy their place on theRibList tonight, including one young man getting a Pork Birthday Cake! (Circle the ribs, bones pointing up...looks like a cake to me!) Should be ready about 6:30.

[Huskee]

BBs, Kingsford and apple....mmm. So, exactly how does one get on your RibList?

[PaulstheRibList]

theRibList is just me making friends and building neighbors!

[Marauderer]

Paul, Dale Carnegie would be proud of you. Yes, a great bridge builder.

[Flavorsavor]

Pics from this weekend. Had to set up the all-weather setup for a rainy few days! Friday night's grilled eggplant parm...so good. I think the portabello mushrooms really made it.
Saturday night, grilled jalapeno poppers, two lamb baby backs, five short ribs, 5 beef back ribs. The Weber was crowded! I had a hard time getting temps to maintain 225, took about five and a half hours for all the ribs to cook to where I like them. The beef shrinks up a lot but I love the flavor. The poppers were a huge hit, meathead's recipe, sans olives, plus some sour cream. The lamb ribs were pretty good, used a rosemary/garlic/pepper rub, they browned up pretty well. I had meatheads KC sauce for dipping. Everything was a huge hit, even with the rain.
Aaaand some grilled veggies for a little marinara for the week. Thanks amazing ribs crew for recipes that keep my friends and family comin back!

[Marauderer]

Wow!! That looks great FS. If your family and friends didn't like that you need to trade them in on some new ones. Glad to here it was a hit with them.

[David Parrish]

Awesome FlavorSavor!

[Matt Knight]

I smoked 2 chickens on the PBC yesterday and made Baby Backs today. They both turned out great!

[David Parrish]

Lookin GOOD Matt!

[PaulstheRibList]

Well, gave away 5 rack to various friends on theRibList. Feedback was "Awesome" and "Amazing". Thank you AmazingRibs! I kept a rack of the Baby Backs and some Simon & Garfunkel Chicken for the Pettefer's to enjoy. There were pretty good!

[The Burn]

This has been a nice heavy smoking week - did 3 racks of baby backs on Wednesday, boneless leg of lamb on Friday, tonight I reverse seared some sirloins - it is so the way to go - and tomorrow night I think I'm doing some salmon. Also think I'm going to start brining my pastrami tomorrow. I'll try to remember pics on that one.

[popNerd]

I've had a very busy and full summer, dealing with work and now an injured dog. So yesterday was the first chance I had to smoke anything. I know, the travesty. It was just the lady and I, and being a little rusty I didn't want to overdo it. So these are a dry-rub rack smoked for 4.5 hours. I used a vinegar sauce for basting the last hour and they were some of my best to date.

That hole towards the center was a test bite for me and the dog.

[David Parrish]

Nice Popnerd! That's a good way to treat a dog. My wife tells me I feed our cat better than I do the kids sometimes.

[Jon Solberg]

Yeah but hey that not a bad thing Right?

[dprice]

I'm going to try to recreate something my dad did. When I was in college, he'd give me a beef roast that had been covered in pepper, stuffed with garlic and put on a grill. I've got a small, well-marbled top sirloin roast that I'm going to dry brine, then rub with black pepper and garlic powder, and cook over smoke until it's medium rare.

[Jon Solberg]

Thats sound way taste!

[Huskee]

Sounds awesome. Pics or it never happened

[Huskee]

Pork butts on the Yoder tomorrow afternoon for me, for a lunch of 15-20 Saturday. Hate to do a reheat but that's how she plays out this go 'round.

[David Parrish]

I'm still in Kansas City. I get home tomorrow night then we head for the coast. All I will have there is an 18.5" kettle so I'll be grilling for the next few days. Wifey has already put in a request for steak and bone in chicken breast, so two meals are already figured out for me.

[David Parrish]

Of course! The more pics the merrier. Hopefully you post a few yourself!

[Huskee]

I will, but we've all seen a million pork butts. Not sure I have anything to add. maybe I'll do a step by step for beginners like I did the ribs.

[David Parrish]

Like my macro meat pics are really showing folks anything they haven't seen a few bazillion times. It's just fun to share. =)

[Tally]

I may make my first try at brisket this weekend. I tried to find a HOP but ended up settling for a HOF. It is a choice cut. I just hope I am ready to not screw it up.

[Huskee]

My first brisket was a HOF using Mh's recipe. I got a few guests doing closed eyes & pausing at first bite thing. Quite a complement.

[Tally]

Already made my big bad beef rub, Its happenin'!

[Huskee]

Woo hoo, right on!

[David Parrish]

I may make my first try at brisket this weekend. I tried to find a HOP but ended up settling for a HOF. It is a choice cut. I just hope I am ready to not screw it up.

Follow MH's recipe and you've got a much better than average chance of knocking it out of the park.