I season both sides, and roll the edges of the pucks in the stuff that shook onto the prep board. I don’t see anyone ever doing that in videos, I don’t know why. Maybe it burns onto a steel griddle? Idk. I’ve never had a problem on my ceramic. Test one first maybe, if your griddle is steel.
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Sadly, nothing. Broken ankle ruining more plans.Comment
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Quite the lineup of vittles being described here! For us, it'll be a sous vide que tri tip. In the meat jacuzzi for several hours at 125/52 then seared over raging KBB on the kettle. Got a couple of Prime TTs, so one of 'em is in the fridge thawing to get dry-brined tomorrow
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I've just cooked 2 racks of baby backs (Prairie Fresh) and a pound of Conecuh sausage for a friend. Got up at 5 to get them done by 11! I did sample a rib, they were tasty, cooked on the drum on the round rib rack. Sliced up a sweet onion, sauteed it to soft and golden, then added Gulden's mustard and maple syrup, Sausage went on top, cut into bun length pieces.
I have a hankering for split pea soup, so that's what I'll cook next.Comment
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My local Jewel store had a fantastic deal on baby back ribs - buy one, get two free!! Can't pass that up. Plus I have a new espresso rub I've just been waiting for the right cook to try.
Simple sides of roasted corn on the cob and grill baked potatoes round out the meal. Now I just have to decide - use the Weber with Slow-N-Sear insert, or the pellet grill. Decisions, decisions!Comment
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Well, I went to costco this morning and came home with meat and beer!
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What no Coors Light or PBR???? Panhead John and bbqLuv must not be invited
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Not specifically doing it for Labor Day, but looks like I'm grilling brats that evening.Comment
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Can’t go wrong with a Costco filet…
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We had a group get together of 60 folks. There were three of us cookin, there was chicken, brats, burgers and some hot dogs fer the kids. Yessir, I loaded up my 33 1/2 UDS and cooked 7 wacks of Wibs. Spare Wibs to you folk in Oconomowoc, full wacks, no trimming into a cutsie cut. Nuthin was left.Comment
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Swmbo wanted to just have a relaxing weekend, so it will just be us and the kids, no company.
last night I grilled up some jerk chicken. Tonight it’s traditional burgers. For Labor Day, I’m gonna try something different, and smoke a pulled ham. Most of the videos I have watched show it being a fairly extended cook, so I’m thinking I may smoke it overnight. Also have a boneless turkey breast that I’m gonna smoke for my son and I to have sandwiches for the week.Comment
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Opened up my Prime tri tip from Wild Fork a while ago to get it brining. Dig the marbling on this baby!!
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fzxdoc Kathryn, sadly this tri tip was a bust. It had many seams of inedible gristle running through it, some kind of tough membrane layers or something. As you say, the grain is uniform and obvious, so it was simple to slice across it. We were most disappointed. I've had my tail between my legs all day, but I'll probably go ahead and post in SUWYC as at least an object lesson... -
Bummer, Dave. I had a TT like that once, a Prime cut from Fresh Market. We could hardly eat it. Ate around the edges mostly. I'm not sure if cooking it like a brisket would have even gotten all that hard fat melted.
At least you can blame the steer on this one. He's probably in cattle heaven, laughing his horns off at fooling a human carnivore with his "come hither" marbling.
K.
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Brats, Mac & Cheese and Corn on the Cob.Comment
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Ok been debating about a hot and fast butt on the roughneck tomorrow, but I think I'm gonna go for low and slow, set and alarm on it and when the charcoal dies have the MAK ready to take it through the night. Maybe I will, maybe I wont...Comment
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A bit of a change up. While seeing what Malcom has I saw this. I'll be doing it on the Spirt with pecan pellets in the smoke tube. Il be using my own Cajun seasoning. And I have a pork injection, not Cajun as well as no Cajun spicy mustard. I'll use what I have and Duke's Mayonnaise. I can't justify firing up the PBJ for a 1.5 to 2 hour cook.
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