Bought 2 racks of baby backs and dry brined overnight with Morton's Kosher salt. Put on the rub and got them on the OG by 8:15 this morning. Set it at 235 and walked away. I was going to check them 4 hours in because I usually hit a stall. Got busy and checked them at 5 hours instead. Probe tender already? They are a bit more than bite tender, but should be good. Cooker hovered at 250, and I didn't bother to mess with it.
Well, the sun did come out, but the wifey decided she didn’t want flat iron steak. It was dry brined and ready to go on the grill. She wanted brats. The wifey gets what the wifey wants. So brats it was. I didn’t bother to take pics. I mean brats. You’ve seen a million of them. They were tasty though.
The steak will be tomorrow I guess. Maybe. Probably. 🤷♂️
Mosca Brats are king around these parts. It’s the “when in doubt” grilling meal. As in “when in doubt about what to grill, have a brat”. I think in most places it’s a burger in that spot. And every butcher shop and grocery store meat counter has their own fresh house made brats available at all times.
Just the three of us here today. A traditional hamburgers, hot dogs, baked beans and potato salad. Cooked the burgers and dogs on the flat top, seasoned with salt, pepper and meat church bbq rub. Bought some thick slices of Swiss and made the potato salad using our potatoes.
Deliverables on the beef ribs - they were fantastic. Brisket on a stick all the way. Great beefy flavor, testament to the quality of the starting material from Family Butcher.
I was joking earlier in this thread when I said I was microwaving hot dogs and hot pockets. I was planning Baltimore Pit Beef but my thermocouple on the Yoder 640 went bad and I discovered it this morning. Luckily I had bought the upgrade / conversion kit in February so I decided to postpone cook and instead install the upgrade, which includes a new thermocouple, since today is the best weather we have had in awhile. Did get some smash burgers done on the griddle tonight but was too hungry and tired to take a pic.
Actually very happy I finally got it done.
And everyone else’s cooks look amazing!
I did the upgrade a few years ago, well worth it. I do keep a spare igniter and thermocouple on hand. Always dead in the water here when something mechanical fails.
Great weather today for some beef back ribs. I personally don’t like my beef ribs sauced however my much better half requested sauce. I used a recipe of her father’s who was from Texas. Very good Worcestershire based sauce, Almost 4 hours in and just about ready to be plated.
My mother in law’s jalapeño potato salad and local corn. An overall awesome day.
I was planning something else, but that is getting pushed to tomorrow. So a tavern style cracker crust, Italian sausage, pepperoni, both green & black olives, mushrooms, & onion. Baked outside in the gozney.
Last edited by Richard Chrz; July 4, 2025, 06:59 PM.
E. Pluribus Unum. Thanks for bringing that up. THAT is what this country is about and we all need a reminder now and then! I hope everyone had a pleasant and reflective 4th. Nothing was written in stone 4July 1776. And nothing is written in stone now either.
If I’ve said it once I’ve said it a thousand times, “To get a proper sear on your steak, you’ve got to have the right microwave!” After years of not getting quite the sear I wanted, I finally broke down and upgraded my 20 year old microwave. I spent many hours online and finally decided on this one..…
THE ASS BLASTER-5000
The manual said about 20 minutes for medium rare
The Ass Blaster-5000 did a great job!
Try and get this kind of quality from some stupid kettle!
Ok, enough of my silliness…
Last edited by Panhead John; July 5, 2025, 09:02 AM.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I was going to ask if anybody had one of those Santa Maria attachments for the PK. I'm seriously thinking of pulling the trigger on one for my vintage original. Based on your pics I may just have to go ahead with it.
Its done! Got it wrapped in foil and towels and will pull it tomorrow. The beans are good but have a lot of fat from the butt. I'll chill them and scoop it off tomorrow. The beans are still spicy but not as strong as before smoking. Also, the heat is on the back end and not up front like earlier. Meathead
I didn't realize the picture was blurry until after I wrapped it. The butt tried to fall apart when I lifted it onto the foil. This was a 10 hour cook at 250 degrees. It started raining right when the IT hit 200o so good timing.
I had fully intended on doing a brisket, but not at these prices! I've been in HEB every day this week, hoping to score a "Choice" brisket that was actually Prime. (Remember, the USDA grade is the grade of the animal, not the particular cut!)
I've gotten lucky with this strategy before, but alas, no luck this week.
So did hot dogs.
As the sages of Metallica would say, "Give me fuel, give me fire, give me that which I desire!"
(Come on, yall know you just headbanged to that.)
I had some lump charcoal I wanted to use up, so I used that. Wow. I totally forgot how hot lump gets! The dogs were done in like 30 seconds!
(It got so hot in there, even with the lid off the entire time, some of the leftover grease from my pork steak cook ignited! (You can see it to the left.)
Well, let's assemble these dogs. I forgot what my wife likes, so I asked her.
Ah. There is a reason I forgot what she likes as I believe it is illegal in most countries. (Mayo??!!) And, somehow, I willingly married her.
But, I do what I am told.
Here's mine. If you can't tell, I am a minimalist.
These were good. All beef Texas dogs, courtesy of HEB. Also, if you have an air fryer, try heating up the buns. In mine, two minutes at 385 F (no pre-heat) and they are just perfect.)
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Tri tip on the wonder kettle at the lake! This little cooker can cook like the best of them!! Tri Tip was served with salad, pasta salad and a RG Pinquito bean recipe I threw together with what I had at the house! A 🧨 meal for the evening and gang after a day floating the river!
then for dessert my mom made some strawberry and whipped cream tacos!!!!!!
Our next door neighbors invited themselves over for dinner tonight but kindly brought along a 7lb prime rib for us to smoke. They are welcome any time.
Topped it off with flyingpiglet 's Honey Mustard potato salad, grilled string beans, and chimichurri sauce.
Last edited by theroc; July 5, 2025, 04:01 PM.
Reason: Added the table shot showing all the sides
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