Needed something lighter after last night's short ribs. Stir fried Sitka Salmon Shares spot prawns with Kim chi fried rice and tat soi with glazed shitake and oyster mushrooms.
First Chimp cook, ribs. Sweet Baby Rays and MMD on one slab, Veterans Original BBQ sauce, Flatiron Pepper Dark and Smoky and a light coating of MMD on the other. That Veterans Original is really good, kind of spicy. Anyway, I set the Chimp at 250 in mode 2 (allows the temp to swing for more smoke). Temps swung between 240 and 270. Like the other pelleteers have reported, results were a very light smoke profile (I used B & B competition blend pellets). I also think I can be a little more aggressive with salt, at least on ribs. I dry brined them, but I think the lighter smoke profile allows more aggressive seasoning. Easy cook, good ribs. I like it.
Sweet Baby Rays
Veterans Original
Here's what I cooked for breakfast yesterday, and today, and I'll do it tomorrow. Although tomorrow will be a bit different. Mrs. CN made some biscuits tonight and I'll use that is lieu of the commercial English muffin.
Start off with onions and then crack in the egg. Top the egg with half the onion and turn.
Then add the cheese and top with remaining onion. Put toasted muffin in pan to soak up the butter.
Assemble and eat.
Variations are include sausage or bacon, but I always make it that way on the Blackstone.
Andrrr Sausage. Easier to make (I farrow to finish my pork) and easier to eat. Bacon sometimes does not bite off, resulting in the entire piece pulling out.
Pics of yesterday’s brisket cut
Nice smoke ring and Smokey profile by not as moist as I hoped for
This meat would have been better suited for corned beef or pastrami
Sadly I live in an area devoid of pickling spice
Texas Larry Thank you
I did look at this option but decided a pack of PS is probably cheaper than buying all those ingredients for one dish and in most cases never using them again.
In hind sight I should have brought the other piece of brisket the store had, it was more of point than the flat I brought....or is it more flat than point....
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
I went a little crazy yesterday cause I haven’t cooked much while recovering from Covid (cooking is must less fun when you can’t taste or smell!!).
I reverse seared some beautiful Ribeyes on my Weber Kettle, along with some smoked Beets with a horseradish vinaigrette, roasted turnips/carrots/parsnips, and topped with a blue cheese herb butter.
I also smoked a couple of pork butts, one with MMD, the other with a rub from Playing With Fire... great pulled pork sandwiches with homemade slaw.
oh ya, I also made Chili Verde. Yesterday was quite the feast to say the least
@Kiflowers A number of years ago I went on a smoked beet binge, mostly for turning it into borscht. The beets take the smoke really nicely and are also great just sliced. Got to do some myself.
The word of the day is Slather. Winn-Dixie had dead pig butts on sale for $0.99 per pound. I picked up a nine+ pounder. A little time in the rotisserie to make the outside purdy, and now it's going in a 170 degree oven for the rest of the day.
I had some ham and some pulled pork, picked up some Cuban bread, and somehow this made it to my plate Panhead John , as you can see, I really need those premium plates. It will keep me from raiding Mr. Bones place all the time.
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Hey everyone so this is from my first ever smoked brisket and smoked ribs, on a Humphreys battle box. I had zero clue what i was doing just followed simple salt pepper recipe, man did a ton of things go wrong that i learned from. At the end 8 adults and 11 kids finished off 2x 4lb each Beef Plate ribs in 10 minutes, and a 11lb brisket had not much left. For the first time ever i pretty much kicked $$$
Panhead John - that's the real good stuff. Top secret, powerful lhama extract, Invitation only ;-) To the mere mortals it is known as "Hank's KC Royale"
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