Beef, Chicken, Pork, Beer. not always in that order
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Eye of rib roast. Got it in the fridge dry-brining now. Gonna take it to 120 on the Mav, then start probing every 10 min or so with the Thermapen to 127 and pull it.
I'll probably use a simple beef rub: coarse-ground black pepper, dill weed, celery seed, a bit of oregano and *maybe* a touch of chipotle. Leftovers will most likely go into a pot of chili after sandwiches (sub rolls) for lunch the next day. I'll probably do some baked potatoes and some sort of veggie, maybe squash of some type, to go with it.Comment
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Sounding good boftx. This weekend I'll be eating some chicken alfredo, some Subway, and whatever else I brown bag to work.
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No ribs today. GF called an audible for grilled pizza. Going to crash plan. Wings today and wood fired pies tomorrow.Comment
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2 butt roasts for other people and a brisket for moi.Comment
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Last night's Poker Night Pulled Pork Butts. They smoked 17+ hours at 225F. Sorry I forgot to take a pic before we pulled them. This does a good job of showing off the bark and smoke ring though. Guests proclaimed this the best barbecue they'd ever eaten. I thought it was pretty darn good myself
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3 racks of baby backs dry-brining right now (about 8 lbs total weight), they'll be in the PBC soon.
Also got a couple of chickens to go on later. Those seem to be requested every weekend. I got a couple of hours before they go on, so I'm going to look for another chicken rub as the PBC all-purpose rub is gone. I tried MMD last weekend on chicken, and the opinion was that it was a little too sweet, need a bit more savory.Comment
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3 racks of spare ribs in my PBC using Meathead's Memphis Rub... pics to follow (about 4-5hrs from now)
Attached FilesLast edited by smarkley; August 24, 2014, 07:46 PM.Comment
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EPIC Fail on the pizza today. Was testing a new to me cold rise dough...
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Originally posted by Jon View PostEPIC Fail on the pizza today. Was testing a new to me cold rise dough...
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Cold rise? hmmmmmmComment
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I rushed it. Only soaked it (let sit in fridge) for 22hrs, Did not rest it long enough to get it back up to 70 degrees. AND didnt check my stone temp to be sure it was ready to take it.
I just rushed it. -
When I was a flyer in the USAF a common saying we had was "sometimes you have to slow down to speed up". Loosely translated it means don't rush it! =) -
Having spent some time working in NY pizza places and learning to make and toss from the old guys, cold rise is the way to go. Our dough sat in oiled metal tins in the fridge for a days and then we'd take out a handful of tins at a time depending on how busy it was.
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Another wonderfully busy week of smoking ahead. I've got a small brisket that's been brining over a week to become a pastrami in a few days. I've also got a boneless leg of lamb and a 13-lb pork butt to cook too. Just got a Foodsaver, so I'll be packaging up some meals. Going to pick up an OTG 22.5 this week, so I'll be breaking it in also.Comment
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Wow. Nice weekend! I haven't done a leg of lamb. I'll be interested to see how that turns out. =) -
I've done the lamb a lot. It gets the most compliments of all my food. I use a rub based on Ray Lampe's Herby Rub recipe (salt, turbinado, garlic, onion, mustard powder, oregano, tarragon, thyme & basil), plus some fresh garlic slivered and poked into the lamb. Cooks about 3 hours with some wine barrel wood for medium rare.
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Labor Day weekend. Not sure what I'm doin or what I'm cookin, yet... Ideas?Comment
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bout time someone fired this baby up for the long one. My I suggest, ribs, corn, slaw. Fast easy and just good fun.Comment
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I just did ribs two days ago. Pork butt the day before that. Ooooooooo maybe beef ribs!Originally posted by Jon View PostComment
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