Smoked up some ribs and chicken. Everything turned out great.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5027
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Well, I'm smoking some beef ribs in my PK TX. The TX means it is the PK Classic, but with the foldable stand (and sturdier wheels). I did go for the beefier stainless steel grates too. Totally worth it.
Either way, as you can probably tell I'm up to some experimenting. Doing a rub vs no rub cook (left - no rub and right - lotsa rub) for my next video.
Having a rub on is always better, no doubt, but it's fun to see how and if bark develops on the "no rub" side. I'll report back later.
Gotta take one for the team
Regardless these ribs are gonna taste good for sure.
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Club Member
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
Some roasted yard bird on the PK. Laid some fresh herbs, garlic, lemon slices and EVOO in my iron skillet. Dry brined a few hours and then applied some EVOO and S&G rub to the bird. Used a pecan split as my charcoal fence to add a hint of smoke to the cook. Basted every 20 min with pan juices. Took about 2 hours. Came out moist and delicious. But AGAIN, forget to take after pics.....Last edited by TripleB; January 18, 2021, 01:49 PM.
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It was pretty good Divisional playoff weekend...Go Pack Go! Once again went to Meathead's sous vide que with prime filet. If any of y'all have a PBC, use their chimney instead of a full size Weber. You use less charcoal and it gets plenty hot enough, my infrared goes to 900 and it only showed max. It is a little smaller but if you are only grilling for 2 it works well.
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Thanks Brett. I like potato wedges and mine never look that good. I’ve never tried the onion soup with em, but I am now. I’ve also never tried parchment paper, just aluminum foil in a pan.....sprayed with Pam. Does the parchment paper make em stick less?
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Panhead, yes it does, no sticking whatsoever but browns up nicely. For good measure I give it a quick spray with olive oil.
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Found a rack of spare ribs in the freezer, so defrosted them and dry brined overnight and threw it on the PBC along with a whole chicken split in half. Ribs got the MMD treatment and chicken got the PBC all purpose rub. The PBC rub isn’t my favorite and is way too salty but worked out good enough in the end
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The base had some decent tritips (no fat cap like wally world and almost half the price). Rubbed with hardcore carnivore black, and marinated taters in EVOO and the same overnight. Cooked the taters with a few tablespoons of tallow as well... Smoked for a little over and hour then grilled and served with avocado.
Last edited by ItsAllGoneToTheDogs; January 18, 2021, 06:52 PM.
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Club Member
- Apr 2018
- 4921
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
McRib finally. Had a third of a rack in freezer.
​​​​Followed recipe with a little curve. I'm not a fan of pickles so subed in Cowboy Candy. Vidalla onion with Tubbs Hickory Bourbon sauce.
I had baked burger buns a few days ago. Had it on sesame bun.
Did not use all the rib. Thinking omlet.
​ here's the buns. Sesame, everything, poppy and plain.
​ ​​​​​​​
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Last edited by Dewesq55; January 18, 2021, 08:32 PM.
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Club Member
- Apr 2018
- 4921
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Club Member
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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MAK 2 Star General
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Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
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Had the day off today and it was not snowing nor windy. Lunch was turkey breast filets with corn and salad topped with homemade creamy garlic dressing. Dinner was St. Louis Ribs with Honey Heat rub from HawkerXP served with carrots, broccoli cheddar rice, and slaw.
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HawkerXP, tried Honey Heat on one of the turkey filets and one rack of ribs. I didn't care for it on the turkey, wife thought it was OK. Was much better on the ribs, but was very sweet and I didn't pick up any heat. If I use it on ribs again I might glaze with a Jalapeño jam concoction or something. Love trying new rubs though. Thanks again! Also, do you mix with anything else or sauce usually?
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HawkerXP maybe it settled too much in shipment and I didn’t get it mixed up enough. I really noticed that on the AP and shook it up really good before putting some in shaker. Honey Heat looked more uniform so I didn’t mix near as much. I detected zero heat and my daughter that thinks a moderate amount of black pepper is spicy didn’t notice anything.
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