Getting the day started with a challenge...I didn't get my PBC setup yesterday so this morning when I took the lid off the inside was covered in mold Had to make a decision so I broke out the Weber Kettle w/ SNS to cook the butts...haven't done a butt on the kettle in years. Probably since I got the PBC in 2017...
Dry brined chicken breasts and thighs, potatoes and onions on the gas grill.
Thighs are getting close:
We sauced 3 of the 6 thighs. The others may end up in tacos over the weekend:
My plate:
Clockwise from bottom = piece of chicken breast, black bean salad, cabbage & onion salad, cauliflower salad, half of a potato with Greek yogurt, half of a grilled onion.
Hopefully everyone had a happy and safe celebration. Fireworks are legal in Michigan so there was lots of fireworks in the neighborhood and I think all went well.
For the 4th it was trip tip reverse seared. Windy conditions were a bit challenging. Pulled at slightly over 130°. Sides were simple oven baked carrots and green beans.
For dessert, why S'mores of course.
John "JR"
Minnesota/ United States of America
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Well things got hectic as they always do when the food is set out, so here I am posting the day after......
Here is a shot of our charcuterie board that my sister in law put together for us. She is an artist and a florist.....I think it shines through here!
I had the bacon wrapped Oreos on the kettle. They were really good, but you have to eat them hot. Once they cool down, they do get a little too smokey. But holy moly, when hot, they are fantastic!
The Burnt ends are always a massive hit!
The ribs came out fantastic on the KBQ. These are always a missive crowd favorite coming off the KBQ. I really did not get a great shot after slicing but, people were tearing through these. Action shot of basting in front of the KBQ.
I hope everyone had a great holiday! Thank you for posting and being apart of the fun! Happy 249th Birthday America!
Drank too much and didn't get any food pics Made pulled pork and brisket beans, wife made bbq meatballs, a friend made tater salad, and of course there was burgers and dogs... Watched a months pay go up in smoke over a 2 hour period, no one got hurt, and the neighborhood was happy.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Ribs, Mac & Cheese, and roasted broccoli for dinner on the 4th. The ribs were coated with Hey Grill Hey Rib Rub and smoked with hickory for 5 hours at 260-275F. I probably could have gotten away with 4.5 hours, as the bark on some of the ends was set a little too hard. Still, they were juicy and tender, tasted great, and pulled away from the bone with a nice bite. My wife made an AMAZING dessert--a brioche cake filled with a cream made of heavy cream, cream cheese, and mascarpone, along with raspberries and an apricot-peach compote. It was divine.
I hope everyone had a Happy 4th, whether it was Independence Day for you or just another Friday!
So many good pics posted here. Makes me want to go out and cook some more but I have enough from yesterday.
I finally pulled the butt earlier today and made a sandwich which was excellent. My take on the heirloom free range pork butt is that, while it tastes great, the difference between it and grocery store commodity pork butts isn't worth the price difference. However, free range heirloom pork chops are definitely better than commodity store bought so I will keep buying those.
I scooped all of the fat dripping off of the beans and had to add some liquid back. Even though I left excess liquid in the pan when I put the beans on I left them too long and the liquid evaporated leaving a paste with beans in it. I simply used the same liquids that went into the recipe: Meathead 's KC sauce, molasses, and bourbon. They turned out great! Strong smoke flavor.
I've come to the same conclusions. Not worth the premium price for a butt, but super worth it for those thick chops. Fortunately I can get the Villari butts from Harris Teeter, which are Duroc and only about 50 cents per pound higher than the regular ones. They're fantastic.
Gluttony
is defined as the overindulgence and overconsumption of anything, often to the point of waste or harm. While it traditionally refers to excessive eating and drinking, the concept can extend to other forms of overconsumption and obsessive behaviors, such as excessive screen time or obsession with material pleasures.
DaveD It’s a Kingsford grill topper. I always use it for burgers, dogs, shrimp or whatever. It’s so much easier flipping a burger on it than the cooking grate. I did the entire cook on the grill topper and added the buns at the end. I love it! I just spray a little bit of Crisco Grill Spray, similar to Pam, on it ahead of time.
Fabulous! I gotta try that. I'd been making burgers on the gas grill with GrillGrates, and they never were that good, to the point that my lovely bride gently decreed that she'll handle the burger making indoors, thankyouverymuch. Maybe this can be some redemption
It has been a couple years since I did a butt, and I happened to have a half a..., I mean, pork butt from Porter Road in the freezer. Around 4 1/2 pounds. Dry brined and used MMD. Not my best effort - I used the Bronco and ran out of coals about 12 hours in, right in the stall. I wrapped and finished in the oven. Came out tasty but a little dry. Bark was really compromised. I think the next one will be back on the WSM. I can get it to run longer and it is easier to refuel mid cook. Anyway, enough excuses:
Made pulled pork and brisket beans, wife made bbq meatballs, a friend made tater salad, and of course there was burgers and dogs... Watched a months pay go up in smoke over a 2 hour period, no one got hurt, and the neighborhood was happy.
😛Spare ribs.
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