4hrs in looking good. And smelling amazing.
House smelling good as well. Making up some hot sauce. Mainly used for wings.
House smelling good as well. Making up some hot sauce. Mainly used for wings.
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Okay, this is how this whole thing is going down. If this goes sideways and we have to order pizza, I’ll never tell.
Its cold, around here, 35°, but it’s a beautiful early spring day!
And here’s what we’re working with. A St Louis rack, cut in half and oiled, salted, and peppered:
And a mirepoix, plus four cloves of garlic:
Also some thyme, parsley, a bay leaf, 6oz dry white wine, and a cup of chicken broth:
And the rest tells its own story.
Inside, I do Dutch oven stuff at 300°. I don’t see why this should be any different. I think anywhere from 275°-325° will be fine here.
In a couple hours I’ll at some bigger pieces of carrots, celery, mushrooms, and some potatoes. When the ribs are done, I’ll strain the liquid, separate the fat, and make a cream sauce. See you in a few hours.
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Updated 8:50pm
Just starting my cook. I should have done this yesterday because the wind is awful today but I was busy with other stuff. This is a three level cook on the SnS Kamado, B&B lump charcoal with applewood, hickory, and a small piece of pecan.
Rather than making extra posts in the thread I will update this post as the cook progresses.
Two slabs of Iberico pork ribs and a slab of bison back ribs.
Rack of lamb. Started off with a cumin-based rub from Sam the Cooking Guy's latest cook book but decided to add some fresh herbs and garlic: garlic, mint, parsley, rosemary, thyme, and olive oil.
Lamb on the bottom
Pork in the middle and bison on top Simple rub: overnight dry brine with 50/50 Red Boat fish salt and pink Himalayan salt then rubbed with GPOP (garlic, pepper, onion, paprika).
Just pulled the lamb rack, it hit 128o and I'll sear it when the ribs are done - too windy to start another fire.
Done! Bison ribs got to 203o in three hours, pork took nearly 4 1/2 hours.
Bison ribs - juicy but a little tough. I peeled the membrane off the underside but there was still some membrane there - maybe a double membrane like beef ribs. Tasted great though.
Lamb rack after searing. Perfect medium rare edge to edge, tender and juicy. The star of the show.
Iberico pork ribs. These were nearly perfect and the flavor was outstanding. 10 more minutes and the bite would have been spot on.
Plated. Served with black eyed peas over rice, leftover gelatte, and garlic bread.
Last edited by 58limited; March 24, 2024, 07:59 PM.Comment
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Of course my start time. Springtime in the Rockies. Forced to do a garage cook today.
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I got some short ribs goin on the performer
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Okay. Part 2:
Two hours in the Dutch oven.
A little higher than we’d usually do them, but I’m not serving them as ribs… you’ll see.
Making some sauce and some vegetables….
Order up!
And yeah, it all got eaten. This came out pretty good.
Mr Bones, Smarkley, EdF, and Dan Johnson, this one’s for you!
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Beautiful cooks everyone, you’ve all represented our brothers incredibly well!Comment
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To our fallen comrades in cooking arms, I'm reminded of the Simon & Garfunkel song Old Friends,
Old friends, old friends
Sat on their park bench like bookends
A newspaper blown through the grass
Falls on the round toes
Of the high shoes of the old friends ...
Here's to you guys, where ever you may be
My yearly cook starts with a Bones favorite pork spare ribs. Also did a smoked turkey breast, some Cajun jalapeno cheese sausage from The Best Stop, a touch of the Middle East with a Turkish Karniyarik (lamb stuffed eggplant, thanks again PGH_RAM for the inspiration) and last but not least, a mango crab meat stuffed avacado ('cause you gotta have your veggies).
Eat well my friends...eat well
Last edited by Troutman; March 24, 2024, 05:09 PM.Comment
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Beautiful work!
I remember when Simon & Garfunkel's "Bookends" came out in '68, and my sister brought it home and put it on for us to listen to. She's 10 years older than me (I was 8 that year) and made sure I heard all the good music growing up. Made an indelible impression. The line from Old Friends that takes on more and more meaning with passing years: "How terribly strange to be seventy..."
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Cheers my fallen friends, we cooked up a storm B (breakfast) L (lunch) D (dinner) ! Time for me to pass out.Attached FilesComment
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Spinaker carolts Elton's BBQ thanks! I cook probably 80%+ in the outdoor kitchen. Sometimes when it's zero and 30mph winds, I'll pass and stay inside!
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Last one for the weekend. I found a couple glorious chuck roasts as Costco.... Couldn't resist.
We were so excited to eat I forgot photos of the final product. You'll have to imagine the smoke ring, the grilled onions, toasted buns, and homemade croutons and ceasar dressing (amazing work by my DIL). It was a Home run - thanks hoovarmin we'll do this again!
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I went with a trisket for my cook this weekend.
it's one of the choice tri tips I picked up at Wild Fork last week.
Rubbed It with everything but the bagel seasoning and gave it the brisket treatment.
Cheers to our lost pit brethren 🍻
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Here's my memorial cook. The worst of the weather is holding off until later this evening, escaped the wind but not the snow. Great cooks everybody, everything looks fantastic.
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Weather hasn’t necessarily cooperated here this weekend. So no cooks besides the wok I did, but I did play my gitfiddle and made dem strangs jangle and jingle in only the way Bonesy would! I also tip a hat to all that cooked for three amazing people that contributed to this board in a way that has made an impact on all of us. All three were in there own way, great people and contributors here!
And I love all the cooks that have been shown this thread! Great job to all of you!Last edited by barelfly; March 24, 2024, 07:28 PM.Comment
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