Just rubbed up a little over 16 pounds of corned beef flats. I will be smoking these late Friday, early Saturday for the game sunday.
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Just got through doing a little dry brining. Y'all will be seeing these again.
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Did some tilapia fish tacos tonight on my Stok Mega Griddle on the kettle. It's an interesting accessory that I describe here.
This is 2 lbs going on the griddle just as it's starting to heat up.
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Tonight I'm doing 2 large bone-in, skin-on chicken breasts dry brined with my rib rub. I hope to get crispy skin since I will attempt a higher temp cook. Ash wood for smoke. These will be done on Web 22.
Here they are after the rub has been on about 1.5hrs. You can see two of them fill a normal sized dinner plate, they're just over 1lb apiece. I hope it's enough to feed two adults and 3 young boys.
More pics to follow.
Cook hotter than normal this time in an effort to get crispy skin, cooked about 380-390. Skin was crispy, but not as purdy.
Juicy as ever!
Attached FilesLast edited by Huskee; January 18, 2015, 08:27 PM.Comment
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Generous dose of my rib rub on for about 3 hrs uncovered in fridge
2 zone setup with bricks in my Web 22
Roughly 1/2 chimney Kford blue, well lit (until blue smoke stops)
Add to grill, ambient temp outside 15 or so
10 min later grill temp on indirect side is about 360 and slowly climbing
Both top & bottom vents about half
Add breasts with one probe in each
Add one fist-sized chunk of ash wood
Temp went up to 390 at highest, hovered mostly around 384-388
Don't touch until breasts are at or near 160-165 in coolest spots
Spot check with ThermoPop to confirm
Slice & enjoy -
Ya know beauty is in the eyes of the beholder. I think this looks better that your other.
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Pastrami from store bought corned beef point. Desalinated for over 24 hours. Rubbed with MH's pastrami rub for 2 2/3 days. Going in the smoker with cherry wood.
Three hours on the smoker. IT of 155°F:
8 1/2 hours in. IT 179°F
It's now 10 hours into the cook and the IT just hit 190°F. I'm going for 195°F
Done to 195°F after 11 hours:
DEWLast edited by Dewesq55; January 16, 2015, 08:33 PM.Comment
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We had some pumpkin in the freezer we had cooked down and the wife said she wanted a pumpkin pie as she went out the door to a sewing class. So. I got some out of the freezer and defrosted it and drained the water off and made her this pie ready to go in the oven.
and then after it was baked.
I have to say it came out really well. The only way it would have been better is making Ernest's recipe for crust.Comment
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So today I am starting some Beef Ribs. Almost 14 lbs worth.
I dry brined today and also used the Jacard to tenderize them.
Tomorrow I will put the BBBR on them and wait 24 hrs and on Sunday i will cook one about 3.5-4 lbs and freeze the other 3 pieces for another time.Comment
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Here is the sticker Dew, It says they are choice short ribs. I don't plan on trimming them at all and I won't be using a crutch. I will be shooting for an IT of 200*F with a box temp of 225*F.
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I used the Jacard as MH recommended it and I have used it many times before so I was comfortable using it. There were some spots that the tines wouldn't pull out of so I worked them a bit until they did. If you guys were coming over for dinner Sunday I would cook all of them. I don't have any pork ribs in the fridge so maybe I will do a rack of full ribs also on Sunday.Comment
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Getting ready to sear a steak. Think the coals are hot enough? Dry brined 24 hours. Angus porterhouse. Friday night steak night and my birthday!Comment
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Guinness Braised Shepherd's Pie made with ground turkey and Garlic Mashed Potato Topping.
Pix:
Finished Product:
DEWLast edited by Dewesq55; January 16, 2015, 08:30 PM.Comment
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Looks awesome! That needs to be posted with details in the recipe section
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Here you go, Dave: http://pitmaster.amazingribs.com/for...shepherd-s-pieLast edited by Dewesq55; January 18, 2015, 10:11 AM.
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Guess who's back! I lost my dear grandma this week, she taught me how to cook. Trying to get back into the swing of things....
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Ernest it's great you're back and I'm sorry for your loss. I'm sure many here, myself included, owe much to those who went before us. I turned 44 today so it's been an opportunity to reflect on all those who passed and made me what I am today. It's a happy sad dichotomy. My takeaway is to celebrate, be thankful for their guidance, and enjoy the memories. I salute you and those who helped you grow. You Sir are a great cook!Comment
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Stay active, you have 2-3 decades before you start to get there.Originally posted by Pit Boss View PostLOL. The shoe. It fits.
Sort of. I'm fighting old as hard as I can!Comment
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