Does anyone else think it’s ironic that NutraSystems frozen food (bleccch) comes in a box that works great as a Cambro? 3†styrofoam, fits 2 large foil pans. 🤔
And the deliverable for my simple beef rib cook. Off the hook! My lovely bride also made a side of roasted redskin taters, red onion, shiitake mushrooms, garlic, and red bell peppers to go with the ribs and her splendid dinner rolls. Paired with a delicious 2019 Hall Ranch zinfandel out of Paso Robles. The meat was melt in the mouth, explosively beefy flavor, and we're now in a major food coma. Yaaaasssss.
I did this brisket earlier last week thinking we were going to be out of town. All of the beef pics are from the last 1/2 beef we got last month
Check out that smoke ring!:
And this is today's smoke. Sir Charles took on about 4 hrs of smoky goodness in the 'ol LSG locomotive and then doused in a chipotle lime barbacoa sauce to be braised in the sleek LSG pellet pooper extraordinaire. No sense feeding perfectly good firewood into the maw of the beast for a braise:
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
OK ... it's official. My photographic extravaganza got bit on the butt by a self-induced technical issue. Instead of a showing off a lovely finish shot of perfectly done ribs glistening with delicious sauce, all I've got to show for it all is a Kodak Brownie-quality photo of a plate full of gunk ... with bite marks, and goopy stuff all around the edges. The ribs were good ... and the sides (a bowl of some kind of pickled salad and potato salad made with Good Seasons dressing ... both straight out of a '50s era playbook) were really excellent, thanks to SWMBO.
... If anyone sees my good pics floating around the cloud somewhere, please send them home ...
MsTwiggy - Thanks! The ribs were excellent ... with amazingly well-developed bark. My only issue is with the fact that, in the absence of any surviving high-quality pics, I was forced to post what amounts to little more than a sickly snapshot (just to avoid the "pics or it never happened" situation) 😠... bummer. A delicious bummer ... but a bummer nonetheless.
Hard rain stopped but it has drizzled all day. Here is everything at 4 hours:
Almost 8 hours, everything is in the stall. The beef ribs are hotter and are about to be wrapped. I added a skillet of beef chorizo Hatch chili queso. Everything will go into a 275o oven once wrapped - no need to waste wood on it plus it is dark, rainy, and mosquito-y outside.
I guess when the weather service predicted the rain to start at 7pm they really meant it would end at 7pm. brisket is about to come off and go into the oven. Queso is dinner tonight (don't tell my cardiologist).
Course One Devils on Horseback (bacon wrapped dates stuffed with bleu cheese and almonds)
I like to serve them with a Jerk sauce for dipping.
Course Two Apple fennel salad
Simple yet elegant and refreshing.
Course Three* Smoked Pork Crown Roast Crispy Brussels sprouts with honey chili aioli
A holiday favorite. Why wait, celebrate now!
Beautiful smoke ring. Moist and tender.
Crispy Brussels sprouts dressed in a lemon-bacon vinaigrette and topped with a honey-chili aioli. This is the best thing to ever happen to Brussels sprouts!
Bringing it all together.
The center part of the roast where the herbs were stuffed had a wonderful, herbaceous taste.
Course Four Pavlova
Schaum torte filled with bananas, whipped cream and topped with strawberries, chocolate drizzle and almonds. One of the most dramatic looking and decadent desserts ever!
Details to follow tomorrow.
Last edited by WayneT; September 4, 2022, 08:39 AM.
Reason: Corrected spelling before JP hammered me about it.
I got lazy after taking the kids to Norfolk the other day and now there is rain in the forecast for the next couple of days. My only contribution may be posting my amazing pastel pellet grilling outfits. I know this looks like Terry Crews but our physiques make us almost twins.
I’ve got a stack of seasoned oak and a Prime brisket I’ve been wet aging for 45 days. Planned for a nice smoke this weekend, but this morning my wife told me most of the guests we’re having over tomorrow have requested my smash burgers.
So, pulled out a brisket point to grind, and looking for an open calendar date to smoke the packer.
Been enjoying all the delicious food pics. May the best team (ahem - stickburner - ahem) win!
OK, I know I'm just a poor pellet pusher, but I'm going to go out on a limb here and say that wet-aging that stack of seasoned oak is going to be counterproductive. *cheezy grin*
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Occasionally……, fortune favors the uninformed. Lol! I hadn’t checked in to the pit lately (end of the FY looming plus leadership moving to new positions equals RickyBobby having to triple down to meet mission…) that said, I happened to be rocking an absolute GORGEOUS Prime Brisket from Costco on my offset!!! Here she is at the wrap phase after 10 hours of smoke from a combination of post oak, cherry, and apple wood.
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