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Meat-Up in Memphis 2020
Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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Show Us What You're Cooking! - Volume 10, Summer 2018
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Charter Member
- Dec 2014
- 177
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Backwoods Party
22" WSM
Napoleon Apollo
Weber Performer
Weber Kettle
Weber Go-Anywhere Charcoal grill (the rectangular one)
Rock's Stoker
BBQ Guru DigiQ II
Thermoworks TW8060 plus a variety of probes
Thermoworks Combo Thermapen
Weber rotisserie
Smokenator
Pizza Grill Stone
Most of my cooking this month has been for the state fair contests. One of the new contests this year was tailgating treats, with 40% of the score being presentation related to showing your team spirit. There were lots of cookies, cupcakes, dips, salsas, etc. dressed up in team colors. I brought in a platter of bratwursts with all the fixins, all of it made from scratch (including the sauerkraut and mustard). Suffice it to say, I won!
- 11 likes
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Club Member
- Aug 2017
- 6345
- Republic of Texallence
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OUTDOOR COOKERS
22" Weber Kettle - Red Premium Limited Edition
6 Burner Weber Summit Gasser
22" and 18" Weber WSM Smoker
18” Jumbo Joe
36" double door Lyfe Tyme offset stick burner (SOLD !)
Pitts & Spitts Pellet Pro 2436
BBQ ACCESSORIES
Classic Thermopen
Thermoworks SMOKE
Fireboard Pro with Pit Viper fan
Grill Grates
SNS for the 22" Weber kettle
A-MAZE-N Smoker 12" Tube & Tray
Weber stainless veggie basket
Weber stainless fish basket
Weber stainless rib rack
Phat Mat cooking mats
Barbestar BBQ Cooking Gloves
WOOD & PELLET PREFERENCES
For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
For Chicken & other fowl = competition blend, cherry/oak/hickory
For Turkey = 100% hickory or competition blend
For Pork Shoulder = mesquite, oak or hickory
For Pork Chops or Ribs = 100% applewood
SOUS VIDE
Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
INDOOR COOKWARE
Generic Calphalon non-stick cookware set of pots and pans
12" & 14" All-Clad Stainless skillets
Cast Iron 12" skillet by Victoria
La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
Old Revere Wear Copper & Stainless Pots (handed down)
JA Henckels 15 piece Stainless Knife Set
Victorinox 12" Fibrox Pro Slicing Knive
Victorinox 6" Curved Boning Knife
Set of Dalstrong Japanese Steak Knives
Posted a while back on some chuck eye steaks cut from the chuck eye roll. Well I had the remainder of the roll, the tough portion, cut into boneless beef ribs. Guess you could also call them Beef Country Ribs. Regardless I marinaded the heck out of them over night with some pretty heavy duty marinade to loosen them up...
...then hit them up with some of this new Oak Ridge Carne Crosta Rub......
....lot of coffee in the rub, turned things a dark brown tint. Slapped them on the kettle low and slow for about 3 hours.....
...after 3 hours of smoke then 1 hour wrapped in paper, thru on some linquica sausages and boudain to round out the cook....
...turned out pretty good, meat still had a bit of toughness to it and a little dry but the wife loved it (go figure). Don't know that I'd do these again in lieu of just doing a chuckie but worth the try.....
- 8 likes
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Club Member
- Nov 2017
- 2047
- Huntsville, Alabama
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Jim Morris
Cookers- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
- Weber Genesis Silver A w/ GrillGrates (2002)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Whatever I brewed and have on tap!
Well, I *FINALLY* feel like my game is back on this month, after some smoking withdrawal due to weddings out of town and other activities! I smoked this butt overnight while sleeping. Thankfully my SNS was up to the job! I intentionally turned off all alarms on my Smoke except for the meat high alarm at 195F, and snoozed from 11:30PM to 7AM. Temp topped around 280F overnight, which is fine. At 7AM, I added a scoop or two of charcoal, and the butt was done and in faux cambro at 9AM, for a 1PM lunch after we got back from church...
Butt was dry brined for 12 hours with kosher salt, rubbed generously with MMD, smoked fat cap up on the Performer + SNS + DNG from 8:45PM to 9:00AM, with a slight refueling around 11:30PM and 7AM. Finishing sauce was about 3/4 cup of Blues Hog Tennessee Red, heated and tossed into the meat.
Porky perfection!
Last edited by jfmorris; August 19th, 2018, 01:52 PM.
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Thanks Henrik ! Looking again at that picture, it always is weird to me how the fat cap splits and the bark gets all weird on the fat side of the butts. There was great bark everywhere, but gaps opened up on the top side as you can see.
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- 16 likes
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Usually I smoke the whole short rib, but this grabbed my eye. I used to cut meat, and one of my friends still does. I'll see if he can cherry pick some nice smaller ribs. I noticed all the sensors, guessing you were looking for 200 degrees meat temp? About how long did it take?
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Ran these for a good 6 hours at 225F.
Checked them around 203 or so.
I can’t get whole ones but found these. Take about the same time I suppose because it’s the thickness that matters and they are still wider than they are thick.
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Club Member
- Dec 2017
- 942
- Durham, NC
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Cookers- Weber Premium Kettle 26” w/ SNS XL
- Weber Smokey Joe 14”
- Pit Barrel Cooker
Thermometers- Weber iGrill 2 w/ 1 ambient and 3 meat probes
- Thermapen mk4
Accessories- Weber Gourmet BBQ System Pizza Stone
- Weber Gourmet BBQ System Wok
- EasySpin Cooking Grate (26”)
- Custom Cut GrillGrates for SNS XL
- Frogmat cut to fit 26" w/ SNS
- Weber Original Rib Rack
- Pampered Chef BBQ Pizza Pan (2)
- Weber Chimney Starter (2)
- Beast Armor Gloves
- CharGon Grate Cleaner
- PBC Chimney Starter
- PBC Ash Pan
- PBC Hinged Grate
- PBC Corn Hanger
- PBC Vertical Skewers (10" & 15")
- PBC Sausage Hanger
- PBC Basket Hanger
It’s nectarine season, so I had to do Weber’s spicy Italian sausages with glazed nectarines on honey-mustard crostini again. Did this last year and we loved it. One difference this year - I smoked the sausages low n slow for an hour and reverse seared them rather than grilling them. Smoked them on the 26” with SNS, the rest was grilled over direct on the 22”. The spicy and sweet is so good together on this. I do believe there is a new half gallon of vanilla ice cream in the freezer - hello leftover nectarines!
- 12 likes
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Announcement
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Meat-Up in Memphis 2020
Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less
Comment