Ribs and pulled pork, looking forward to cooking after being away for a week. I plan on testing out the Diamond King Smoker box in my vertical gas smoker.
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Club Member
- Sep 2015
- 260
- Woodlake
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Smokers / Grills- Weber 22" Original Kettle (black) modified for Party-Q
- Weber 22" Original Kettle (black) unmodified
- Great Outdoors Smokey Mountain gas cabinet smoker
Thermometers- Maverick ET-732: Black
- (2) Smoke by ThermoWorks
- Lavatools PT12 Grey
Accessories- Weber chimney
- BBQ Dragon
- Slow 'N Sear
- Drip 'N Griddle
- BBQGURU Party-Q
Beverages- Teetotaler
About me
Location: Ft Meade, Maryland
Occupation:- USAF
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
As I have two racks of prime beef ribs in the freezer, I think I will see about a season-smoke-sous-shock-smoke approach to them. I'm thinking I need to get started on this on Friday to have em ready in time. I might be behind the curve already.
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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Founding Member
- Jul 2014
- 247
- Irondequoit, NY
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Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
I'm thinking ribs. Or maybe ribeyes on the SnS. Or both! I didn't make any ribs at all last year, which is definitely not the norm. Lot's of pulled pork for various graduations but no ribs. It's time.
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I won't know for sure until weds night. Unless I have a specific request (pork belly is a current request for this weekend) I typically wait till my local butcher posts specials for the week. That comes around close of business weds, for the following week. Usually something that can make up my mind for me. This is the one from last week, as you can see, some may find boneless ribeye attractive at $6.97.
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Very nice - I've never tried a pork belly and definitely need to give it a go soon.
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I've done pork belly...... once. GREAT. Lots of fat. I mean, lots and lots of it. You may want to consider a drip tray for the fat that renders. Or not, personal preference but the end result is really amazing, and not all of the fat is gone, but whats left is insane.
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
-
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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Former Member
- May 2017
- 129
- Harrisonburg, Virginia
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18" Weber Charcoal Kettle ("Rudy")
Pit Barrel Cooker
Thermoworks Smoke
The story of my first cook last weekend (ribs) went through the extended family quickly. I'm now on the hook for Memorial Day. My 18" Weber is too small to do enough ribs for 8 people though, so I'm thinking I'm going to try my hand at pulled pork this time.
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Charter Member
- May 2015
- 406
- Acworth, GA
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Komodo Kamado 22" Supreme
PK Grill
Weber Genesis S-330
Weber Summit Charcoal Grilling Center
Weber Go Anywhere charcoal portable(my oldest Weber)
Maverick 732
Tappecue
ThermaChef
ThermaWorks Smoke
Thermapens
I have an Akaushi Wagyu brisket from Heritage Foods thawing for the weekend, haven't decided what else to go with. The nice thing about their brisket is that they come pretty much trimmed.
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Club Member
- May 2017
- 17
- Nitro, WV
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OK Joe Highland (modified), Masterbuilt Electric Smoker, Weber Kettle Grill & Weber Smokey Joe
I'm smoking up 3 racks of ribs 3-2-1 style and finishing with my honey chipotle sauce, per the pregnant wife's request. Also grilling a new burger recipe, and some dogs for the kiddos. Not sure about all the sides yet, but I've heard rumors of sweet potato salad, macaroni salad, potato skins. Should be a fun time.
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Chef check my wood haul from today. Apple from the 2012(?) Halloween storm that crippled northeast fora week w o power. And a big pile of cherry from a tree that went down recently. I'm set for a while. Band saw these down to manageable chunks and I'm in business.
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Notavegan: I've been wanting to try an all wood smoke. Haven't found a source for wood yet. Hope to soon tho.
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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CharGriller Pro COS
Oklahoma Joe COS
Maverick 732 thermometer
Red Thermapen
Favorite beer: Scotch
I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
Cooking on Saturday, reserving Monday to keep it in perspective.
Saturday's menu will be baby backs, baked beans, potato salad, and smoked chili rellenos (dipped in thick hush puppy batter).
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