Did some ribs today. 26" kettle with the SnS. Nice thing about this set up is that I don't need to cut them or use racks for just 2!.
So I cut I e rack anyway. 1/2 no rub (requested), the other half as last meal ribs. A full rack of my rub, but added Huskee 's trick of sprinkling the top with brown sugar. Was guud!! Thank you, Huskee! GREAT change of pace!
Next time instead of sprinkling, try "loading"! Even better...Ha ha! I actually got that trick from a buddy of mine's dad when I was a teenager, he used to do that to his salmon when he smoked it. I always remembered that, and applied that to my salmon years later when I got into smoking meat with excellent results. Naturally, ribs needed the same treatment and I rarely stray from it to this day.
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
That looks great, Troy. I like how you went minimalist with the pasta - an accompaniment to the star of the dish in lieu of being a challenger to your eggplant.
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
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Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
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Reverse seared New York Strips. They came out to a perfect medium rare. Did some handy work on my Weber Spirit this afternoon. I put in a new starter and flavorizer blades. I havent ran my gasser in over a year, yet, She ran like a dream. I forgot to snap a pic of whole steaks. I remembered to snap a picture after I was already chowing down. Everyone was happy so no worries.
Attached Files
Last edited by Spinaker; September 6, 2015, 10:25 PM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Reese Bobby from "Talladega Nights": "Oh hell, Son, I was high that day. That doesn't make any sense at all, you can be second, third, fourth... hell you can even be fifth." Translation -- you do your best, that's what matters!
Using a medium Green Egg, and yes, I have a Thermapen!
Nothing overly fancy, just a Smithfield garlic and peppercorn pork tenderloin on the Egg at 250. Didn't even dress it up, just opened up the package, and put it on. Very tasty, with some Head Country BBQ sauce on the side.
and I rarely stray from it to this day.
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