Great minds must think alike ecowper . Here are our St. Louis spares with Hank's KC Royale on the Smoke Vault. Made with smokehouse beans.
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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Sep 2017
- 632
- NW Oregon
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RecTec 680 w/ smokebox
Blackstone 36” for home
Blackstone 22” for camper
Charbroil 3 burner gasser
Anova
Thermapen Infrared
Wings to take to friend’s house for game. Put on smoker at 350° overall about 45 minutes, then 1/2 into BBQ sauce and back on to caramelize a bit, other 1/2 tossed in Frank’s Red Hot seasoning dust dry rub. Turned out awesome and a hit. First pic is right off smoker, second is left side franks dry rub and right is bbq sauce.
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Is that a temp control fan I see poking into the bottom of your kamado?
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Dr. Pepper yes, it's a fireboard drive system. It's only about my 4th time using it so I am still getting the hang of it, but so far, it has been great for me. I can usually get the temp right for about 66% of the cook, but once I start checking on the meat, it will have a challenge settling back in. However, by only about 5 to 7 degrees +/- so it works for me (plus I don't think I would notice if i were going off the grill's thermometer alone). Again, I am new to it and it keeps getting easierLast edited by Dtax; February 9, 2021, 07:04 AM.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- 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
Smoked some Iberico Pork Ribs. Dang, they're rich, tasty, and overall divine! I smoked them with oak wood on my own custom built smoker, with my KC Royale Pork Rub. Went a bit hotter today, 130-140° C / 265-285° F. Got 'em done in exactly 4 hours.
I did a comparison test where I spritzed the one half with water (3 times), and the right half with apple cider vinegar (3 times). I wanted to find out if the ACV actually tastes anything in the end product, or if you can just use water instead. Stay tuned for next week's YT video
It was -12° C outside, which is 10° F. A nice winter's day!
Look at the snow below the firebox. Looks like it's magnetic almost! Never seen this before.
Here are the ribs, very moist, juicy and flavorful.
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Troutman and Dr. Pepper - just use water. Works just as well, and is almost free.
And we're talking the Iberian peninsula, i.e. Spain. This is the black hoofed pigs.
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Club Member
- Aug 2017
- 9998
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
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I really wish HEB would do a rapid expansion outside Texas to help our brothers and sisters know what a quality grocery store can be like. Especially for our buddy smokin fool in Canada. Great choices in quality products, pricing is good, clean stores, great grocery carts, big and small, that don’t have wobbly wheels. HEB rules!Last edited by Panhead John; February 8, 2021, 11:11 PM.
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Panhead John The problem with rapid expansion is rapid decline in quality. HEB does well regionally because they keep tight reign over their product sourcing. I would fear a decline if they tried to reproduce their model in say Burlington Vermont. (nothing against Vermont btw, it's beautiful country )
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Dec 2018
- 3622
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Second verse, same as the first.
Leftover lamb lollipop with scallion champ and oven roasted green beans. I made this yesterday, finished it today. Originally posted in the Show Us What You’re Making For The Super Bowl -Food and Snacks thread here: https://pitmaster.amazingribs.com/fo...ood-and-snacks
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Club Member
- Dec 2018
- 3188
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
Work got in the way of life tonight, so I fully intended to grill this, but it turned out so perfect.
I give you seared pork tenderloin with chimichurri sauce!
The tenderloins were dry brined overnight. I seared them in a cast iron skillet (yay maillard reaction) then finished them in the oven until they hit 145.
Chimichurri sauce is basically garlic, parsley, shallot, oil, and red wine vinegar.
Steven Raichlen has his "the only BBQ rub you'll ever need" and I used that once the tenderloins had seared, but before they were finished in the oven. He is not wrong. His rub is equal parts salt, paprika, brown sugar, and black pepper. I did that, minus the salt as I had dry brined the night before. Yum.
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