Post dry brine (told ya I had a nice rack, too)
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Welp, these ribs are rolling right along. Probing super tender in most spots, and for the first time the SnS actually had burned most of its fuel. So I fired up the Copperhead and transferred them in there where they've run at about 275F/135C for a while. In a few minutes I'll drop the SP down to 150/65 and let them rest until we eat in a little over an hour...
Into the Pit Boss:
I'll be roasting up a batch of Them Taters and steaming some broccoli
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Thanks for leading this Steve B. Weather here tomorrow is a total washout. Sunday I'm not able so Monday it is. Actually it looks to be a two phased cook. I'm planning rack of St.Louis cut ribs and tri tip. All done on the PBJ. Since I basically cook for one, I might do a phased cook. Monday and later in the week, I'll see.
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This was planned for later this weekend but Kathy kind of hinted maybe I should look at the forecast. Since on Saturday we are going to get around 3 inches of rain, here is today’s ribs.
Missing your daily humor and wisdom @Mr.Bones
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Deliverables on my plate of short ribs: nothing short of gobsmacking. One of the very best things I have ever cooked, full stop. Incredibly tender, juicy, perfect texture, killer bark. We just couldn't believe how good it was.
The bones tugged easily right on outta there. Then I just sliced up the slab o'meat. Big tactical error at first: tried to saw through the barky side, and that did not work. Had to flip it over and slice through the membrane side. That's why the right-hand piece below looks so beat up.
Plated with the absolute best version of Them Taters I've made yet. This is the Jess Pryles approach, par-boiling some chunked up russet or yukon gold potatoes (fluffy, not waxy) until the outer ~5mm is soft, tossing in a colander to rough up that soft layer, then roasting in the oven at 450F/230C for about 45 minutes, flipping about 30 minutes in. I use smoked wagyu tallow for this, and it's a flavor sensation. And with yukon golds, they're crunchy and crispy on the outside and almost liquid in their creaminess inside. So good. Paired with a 2019 Hall Ranch zinfandel out of Paso Robles, CA.
Raising my fork and my glass to Mr. Bones and all the dearly departed. We celebrate their memories.Last edited by DaveD; March 22, 2024, 09:20 PM.Comment
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Did a steak cook last night, not the best pics but it's what I got to prove it happened. 50-some day wet aged ribeyes. They were more toward medium, but still fork tender.
Used Traeger's All Purpose seasoning and extra black pepper. Reverse seared on the Silverbac with Bear Mountain's bold pellets, and seared on the Traeger Flatrock. Accompanying it was a nice bold Pinot noir from Petaluma Gap, garlic taters, and cauliflower.
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Beef ribs just went on. Trying out the Flame Boss 500 on the Stump's Baby. Big difference in how long from fire start to temp ready. I have to say I'm intimidated by all those beautiful beef ribs already posted!
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carolts - fellow Floridian - you never have to worry, your cooks are always looking good. The rain came an went a little earlier than expected here. I cooked yesterday too. 😎
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Was going to smoke today in the nice weather but friends are heading up for a few days of Spring skiing. They are bring up dinner tonight from a great Italian restaurant in Pueblo. So, the chicken will be a cookin tomorrow in the snow and wind. Oh well, what else is new. Still will be fun to join in with everybody else out there to honor Mr. Bones.Comment
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All oak so far in the Karubeque!
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To Mr Bones and all that have departed and moved on to the next journey.
I sure miss his written vernacular that made you feel that he was talkin directly to you.
He added so much to this membership.
I cooked up Nonna’s red wine and tomato braised chuck roast,,,,
I tried to do mise en place,,,,my wife said it’s more like mess in place,,,😑😑😑
Gotta say my wife kept asking when it was gonna be done.
A couple of chefs (
I wish I was) samples and it was outstanding.
Thank you troymeister for posting it.
Best to,all
with a side of polenta,,,,scrumptiousLast edited by Greygoose; March 23, 2024, 04:01 PM.Comment
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All set up. Creekstone Farms St. Louis and Plate Ribs trimmed, seasoned and now taking a nap till tomorrow. Wood brought down from the shed and the LSG waiting out the rain.
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