Wanted to try out the new controller for my Yoder 640 so I cooked some pork ribs in two styles. The first half was rubbed with MMD and on the other I just sprinkled some coarse black pepper. Both of us agreed that the one with just salt and pepper was our winner. Sides were RG King City Pink beans with Hatch Chiles, onion, celery, carrots, and rib tip meat, homemade Eastern Carolina potato salad, and homemade coleslaw. And, by the way, the new controller settled in at 250 and didn’t stray more than 2 or 3 degrees from its set point of 250 the entire cook.
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.
It's the 4th weekend. You gotta have a burger. So I did. I used the other half of the russet. Same SPG and Smoked Paprika with avocado oil. 80/20 beef, seasoned with the salt/pepper my daughter gave me for Father's day. It's the salt and pepper picture. Just traditional. Oh, wait not so traditional. However, delicious. Pizza burger. Shredded Mazzarella. My wife made a fresh batch of her meat sauce today. I topped with it. Toasted bun.
Saturday's results after having to change plans and use the Weber Kettle w/ SnS...Seasoned with SPG and MMD...
First butts on the Weber Kettle since getting the PBC in 2017...I can see a bit of a difference between the two. Bark was not as developed on the Weber and the flavor seemed different, not as smokey. At least that is my thoughts on it.
Sunday fixed Blasphemy / Party Ribs on the Weber Kettle w/ Vortex...St. Louis ribs seasoned with Butcher BBQ Steak and Brisket Rub and Meat Church Texas Sugar and glazed with homemade BBQ sauce...
These came out really good and will definitely be making them again, especially since they less than 2 hours to cook...
I will always remember your prime porterhouse cook using the Ass-Blaster. Now that was thinking outside the box, and you nailed it. Definitely a newsletter cook! 🙄
This was the brisket from my 2023 steer that I finally got around to making today. It was a relatively small one, just 9.5lbs before trimming and 8 lbs afterwards. And hey, look at that, I smoked it on the LG pellet grill!
It wasn’t my best work but not bad for a cut I don’t make often and on a rig I haven’t done a lot of low and slow on yet. There were some good lessons learned.
A few hours in.
I put it in a boat to catch all those juices which is the first time I’ve done that too.
Somehow this was probing perfect at 6 hrs so it spent the next 3 hours in a cooler till we were ready to eat. Hindsight this could have used another 30 mins to render more but it was still super juicy.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Ok, took me all weekend to get online. I did all my cooking on Friday, starting about 6:30am, and have been living off the leftovers ever since!
I started by prepping meat and making my BBQ sauce for the Australian Beer BBQ chicken on Thursday night for about 2 hours. Korean ribs into a marinade, chicken into a marinade, all other meat prepped and salted, and into garage fridge #1. All the grills got clean grates and ash removal and setup as well before dark on Thursday.
Started at 6:30am, putting down a 4 bone slab of Click Red Akashi ribs that I found in the bottom of the deep freeze. Damn these were good!
Next step was at 11am, adding a slab of generously cut beef back ribs, that I had trimmed off a prime rib before Christmas:
At about 11:30, I started the Weber gas grill, in order to fit 2 dozen drumsticks and 16 Nathan's hot dogs for those present at lunch:
We ate lunch and I swam with the kiddos until about 4pm, then I got out, lit MORE grills, and got cracking. Kamado, Performer and Camp Chef in this cooking spot at the moment. The Genesis at the end of the house also got fired up, for a total of 4 grills going at once for dinner.
So, a lot of moving pieces happened and I did NOT get pictures of everything, but the cook was as follows for dinner.
Ribs finishing up on the kamado:
Kalbi got cooked first on the Performer, and into some foil before I thought to snap a picture. Just a quick cook about 3 minutes per side on Grillgrates over charcoal. Doesn't look like much, but that Korean marinade gave it a killer flavor.
Then some pichana and a lone T-bone made it onto the Performer following the kalbi. I had the full roast ready to go, and at the last minute slides the pichana into steaks to cook it faster:
In the meantime, I pressed my 83 year old dad into service over at the hot griddle, turning some corn:
Not pictured - an entire mess of stuffed bell peppers I had my SON man over on the gas grill in another spot. I had all these fresh garden green bell peppers, and halved them and stuffed with a mix of breakfast sausage, cream cheese and shredded cheese. VERY good. Also not pictured - Yvonne's baked potatoes, salad, or the many chips and dips and desserts!
Ribs on the carving board. Unfortunately, the big slab from Click Akaushi was fall off the bone, but nevertheless less amazing! I nabbed 2 of those bones myself over the weekend, while most went after the smaller beef back ribs. Or the steak. Or the kalbi. Or the leftover chicken from lunch.... only seconds I've not touched all weekend are hotdogs!
These 3 wish you all a happy Independence Day!
And.... to top off the evening, my 27 year old daughter sprained her ankle and fell in the front yard going to watch fireworks in the dark (the boys had ASKED me to turn off the front lights). She is also 33 weeks pregnant, and she ended up in the hospital all weekend long, with Yvonne and I keeping the 2 & 4 year old girls here, along with their fat cow of a dog. It's a disaster area, but we've all been eating good. I swam with those girls 3-4 hours this afternoon, to wear them out, and I just put all the girls (including Yvonne) to bed and came in to use the computer.
DaveD and theroc she is home - or at OUR house - as of an hour ago. Looks like we are day care for the daughter, granddaughters and dog until further notice.... and she will spend the next few nights here as well. Our house just has more room and accessibility than hers.
Cookers:
Stump's Baby
MGrills M1 SS
Weber Spirit propane
Vintage PK Grill
Gozney Roccbox propane/wood pizza oven
Frontgate portable infrared grill
Propane Lobster/Corn cooker
Magma Marine Kettle 2 Grill and Stove Party Size (boat)
Kenyon City Grill (boat)
Gadgets:
Looftlighter (original and wireless)
Weber charcoal chimney
Chimney of Insanity
BBQ Dragon
BBQ Guru Party Q
Flame Boss 500
iGrill2 and iGrill mini
Backlit Thermapen
Infrared Thermometer
Stainless smokebox for gas grill
sawdust "maze" for cold smoking
For our anniversary I got the day off from standing over the smokers...lobster time! But Sunday I did not only my first Waygu but my first Tomahawk. Ok, now I get it. It tasted amazing. Reverse sear on the M1. My husband has decided he wants something similar for his birthday in a few weeks. It was that good.
Rubbed with olive oil (Graza Sizzle and Everglades Rub).
Just off the grill. Could maybe have done a bit more char, but it looked so good.
My July 4th cook was spare ribs and Korean smoked/pulled beef chuck.
Ribs were cooked on the PBC and the chuck was on the SnS kettle and then finished in a braise. Both were refrigerated and brought away with me to be reheated the next day
Served the ribs as is and the chuck was on a Kings Hawaiian slider bun with some homemade quick pickles made with rice wine vinegar.
Mmmm. I love the idea of Korean BBQ for the pulled chuck. Was it just in the sauce, or did you do something else in the prep or rub to give it an Asian flair? I made kalbi i.e. Korean short ribs and all the flavor came from a long marinade.
jfmorris - I dry brined the chuck for 2 days and then added some gochugaru before smoking, but most of the Korean flavor was from the braise. May play around a bit more next time with a rub but honestly not sure how much of a difference it'll make.
I more or less followed the same approach I laid out here:
Spring has done sprung! At least for those of us in the northern hemisphere.
Welcome to your new SUWYC topic, Volume 37 - Spring 2025!
To visit our now-closed Vol 36 Winter 2024/2025 topic, go here:https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1680772-show-us-what-you-re
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
I did not have a 4th of July cook this year (as I suspected might happen), due to the amount of activities that SWMBO had planned for us. Our neighbors have a 4th of July cookout every year for the last 20 years, and we're always invited. We don't like to miss because they always have good food and pulled pork, as well as homemade sauces. And it's a great chance to catch up with everyone.
The wife's birthday is on the 5th, and due to a local Italian restaurant she likes, being closed, we ended up at Pizza House, which I would never complain about. Good Pizza, and reasonably priced. I always get a personal pizza with Pepperoni, Sausage and Anchovies, because the fam does not like Anchovies, so I rarely get to have them. So no cook that day.
Sunday we took the fam and the dog up to Lake Erie, spent some time on a beach, and stocked up at a cheese specialty shop that's been up there for years (horseradish and garlic, and some lacey baby Swiss). Then finally a bite to eat at a dockside restaurant called "Cleats" (which was pretty good!) before the drive home.
On Saturday, my wife's sister posted her husband and grandkids cooking up a whole hog, something the brother-in-law's boss puts on every year, I guess. He's the one normally tending the cook, I think. We have never been invited (we know the boss, but only through the B-I-L), so I asked for pictures, cause I think a whole hog cook is pretty cool, and something I'd like to try one day when I have a suitable cooker.
On to pics...
4th of July at the neighbors. Kenny uses a gas-fired cabinet smoker, and this year he found these tube thingies that he put smoker pellets in, light the end with a blowtorch, and just place it on a shelf in the smoker below the meat. The little built-in wood chip tray in his Masterbuilt, he says is pathetic, hence the reason for the tube thingies. Plus he can use them on the Weber Genesis as well. Also he grows his own jalapenos (stops his half-breed hound dog from digging up his "ENTIRE" yard!), and makes quite a few things from them, including his "Cowboy Sauce", which I get a jar or two every year from him. Got a new jar on Friday, as a matter of fact!
Butt in the cabinet with the tube below!
Finished plate. A bit of coleslaw for the sammich, some home made jalapenos relish, and some home made corn casserole (was really good, too).
Peppers picked while we were all there (yeah, that's like two days worth, he's got a lot of plants).
Smoker tube thingies, for those curious (he found them on Amazon):
Now on to the Brother-In-Law's whole hog roast. The B-I-L is the tall one in the pics and the grandkids are the short ones. I have no idea if the smoker is a home-built deal or a commercial offering, kinda looks home made. Oh, and yeah, those are Jello shots they made for the occasion as well.
Hog prep the day before the hog was to be done:
About 40 Jello shots. One real fast way to lose track of your day!
Hog started late at night. Hog cooker and B-I-L the next morning:
About ready to come off. Obviously running pig style cook:
Right before processing:
Time to separate and get ready for the crowd with a little help from the grandkids:
So at least BBQ was involved this weekend, just none from me...
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Sorry everyone, got invited to my best friends' house. We've been tight for over 30 years, and they don't cook and aren't foodies like us, so nothing happened on the 4th that I can post here. But I sure have enjoyed seeing what everyone else did.
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