Nice grate...think I need to look into a different one
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Have to try the photo bucketComment
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Tonight I am doing some St. Louis style ribs on the Keg. I haven't made ribs in a while so I am pumped to scarf these babies down when they are done. I have been running all over town all day so it was nice to get these things going. These things barely fit on the keg. (Hats off to Huskee for the Brown sugar deal topper)
Update: Holy Hog these were the best ribs I've ever made. Many compliments saying the same. I also made some of Meathead's Blue cheese potatoes. And they were a huge hit. Everything went so well I feel like I should be worried driving into work on Monday. Another great day in BBQ land!!
Attached FilesLast edited by Spinaker; August 15, 2015, 07:45 PM.Comment
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No on my phone any ideas?Comment
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Just a quick bone in Choice ribeye steak on a gasser. Homemade Ciabatta bread and a baked potatoe. Mmmm.
Attached FilesLast edited by Breadhead; August 17, 2015, 11:39 PM.Comment
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I have no doubt that tasted fantastic w/ homemade bread to boot. #eatingwellOriginally posted by Wartface View PostComment
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It was a Meathead cook... Reverse seared. I dry brined it for 5 hours before cooking it. I added fresh ground pepper after pulling it at 127°. The Ciabatta bread is the exact recipe I gave you Huskee on another thread. It took me 4 hours to make that bread. 4 hours but 3 hours and 35 minutes of waiting.
Yes... It was a fine meal.
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Sous Viede Creme Brulee:
Details here:
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My favorite chicken dish. Marinaded in a Mongolian marinade overnight. Then basted with the same marinade while it is grilling. Served with asparagus, baked potato, salad and fresh baked sourdough bread.
Recipe for the marinade. Mongolian chicken thighs.... Marinade 1/2 cup hoisin sauce 4 cloves garlic, minced 1 1/2 tablespoons soy sauce 1 tablespoon grated fresh ginger 1 tablespoon red wine vinegar 1 tablespoon rice vinegar 1 tablespoon sherry vinegar 2 teaspoons sesame oil 2 teaspoons white sugar 1 1/2 teaspoons hot sauce... Any type I use Sriracha 1/2 teaspoon ground white pepper 1/2 teaspoon freshly ground black pepper
Last edited by Breadhead; August 18, 2015, 10:07 PM.Comment
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WOW, that looks great! I have some shopping to do - I'm going to give it a shot! -
richinlbrg .
Cool... I really love the flavor profile of this marinade. I'm very curious what others think of it.
Take pictures of your cook.
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Road plate.
Ribs were cooked a week ago, vacuum sealed and tossed in the freezer for the road. Warmed them sous vide.
Mango salsa, everything was dumped in my kitchen aid mini processor.
Tortillas, yes homemade too.
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Homemade tortillas are the best! That looks like one helluva road meal!Comment
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Spatchcock chicken dinner with nice crispy skin... Mmmm. Simon and Garfunkel was the rub.
Plus... A fresh loaf of sourdough bread.😜
Last edited by Breadhead; August 19, 2015, 10:58 PM.Comment
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St Louis ribs on the kettle & SnS, ash & apple chunks. My usual HRR rub and brown sugar topper. Avg temp 235, total cook time 5:45 to early bend test. They could've gone another hr, but the bite pulled clean from the bone so I couldn't complain.
My 4yr old (soon to be 5yr old) ate 3 bones. That's the same amount I ate. Also had homemade applesauce from yard apples, and baked potatoes.
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19+ pounds of pork butt on the Cajun Bandit with Mad Hunky GP rub for my grandson's high school graduation party tomorrow.
About 3.5 hours in...
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