Ribs!!! Pork ribs are probably the meat I have struggled the most to nail. They have turned out ok in the past but never anything I would consider great. Looking forward to slicing these in a bit
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Well, this was a success. Malcom's Cajun Loin Sandwiches. As usual, I put my own spin on the end result. My Cajun seasoning. I didn't have Cajun injection, Dukes Mayonnaise, pepperoncini and Cibatta for bread. Unbelievable taste, moisture and crust. I let it sit covered but wasn't ready to eat. In the oven at 225 covered then uncovered. It hit 143 and out.
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Pre-grilling prep: spiedies-kabob-apalooza
inspired by theroc leg of lamb, I landed here. Day ran away from me, so no time for a solid smoke session. Veggies not yet seasoned. Will serve a Greek-ish salad, pita and hummus from FM and homemade tzatziki with CSA cucumbers.
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My cook is done. Yes, due to my error the tri tip was over cooked but it was juicy and fairly tender when thin sliced across the grain. The sausage was excellent, I would add more black pepper next time. I served this with some cicerchia beans, Greek style stuffed onions, and some sourdough garlic bread.
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fzxdoc The Santa Maria seasoning was great! Similar to the seasoning I make from scratch for TT. Today I'm eating pit beef sandwiches: I shaved the tri trip paper thin and served on a toasted homemade sourdough baguette (Epi de Ble style) with horseradish sauce. These are basically pit beef sliders - Yum!Last edited by 58limited; September 3, 2024, 11:47 AM.
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I had a BBQ yesterday and had friends over to enjoy baby back ribs, hatch chili sausage, corn on the cob, and macaroni salad. Then they invited us over for a "BBQ" today which actually meant burgers. However, we were surprised by rain today so they cancelled the get together. Because of this I made smash burger myself.Comment
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Well, got my smash burgers, dogs and ice cream done. Mosca those prime rib sliders worked great! Great flavor - the wife said it was more “steakish“ haha. I’ll be buying them again.
I ended up cooking all 36 in two batches on the griddle. Cheesed the second but got no pics…
and I did in fact double up the patties…. Mmm mmm.
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Looks like your griddle was ready and waiting for your cook, Jim. I hope it didn't pout too much at the beginning because of its neglect for the past few months.
Great job on those burgers. You and Mosca will have me putting them at the top of my Sam's Club list.
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Mosca they were about $1 more per pound than the 90% lean ground that they were selling at Sam's. If I want ground chuck (80/20) I tend to get it for $3.99/lb on Tuesday's at my local Fresh Market, and just freeze it since they only have that price on Tuesdays.
I'll be buying these again for sure, and may try the larger versions for grilled "steak burgers" instead of the sliders as smash burgers. These were about perfect for smash burgers, and such great flavor. Pretty much NO fat cooked out. -
fzxdoc yeah I went out and pulled the canvas cover off, and that stainless top was pretty stained from rainwater soaking through the Camp Chef cover, as were the side tables. I wiped them down, then opened the hard cover to find that the griddle top was kinda splotchy and a little dirty looking, but a wipe with water and a rag cleaned it right up.
The prime rib sliders taste great, but are definitely much leaner than 80/20 - barely any fat cooked out on the griddle. You need to try and see...
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Got er' done! Plate ribs on SnS using B&B briquettes and some post oak chips. Made a pot of RG pinto beans - onion, celery, garlic, red pepper and tomato sauce,
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I smoked a pork butt and smoked Mac & cheese last weekend and forgot to take pictures. 🤦♀️ I made Korean beef short ribs today in the crockpot and about 1/2 way through my plate of food being eaten, I remembered I forgot to take a picture again. I have the best intentions of taking pictures then forget until too late.Comment
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Marinated Strip steak and corn. Steak wasn't bad for Aldi (last of the Grillmaster 'collection,' la di dah!). Unseen: tossed salad.Comment
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No pics but a simple cook
- Couple of Ohama steak burgers (sneaky good). Part of a previous gift.
- Reheat/Sear chicken thighs I did on the sous vide
- A impossible burger for my daughter. God it smelled like wet dog food before it went on the grill.Comment
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This just in from the river 😁Attached FilesComment
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Since Mosca fzxdoc and I were all talking about these Prime Rib Sliders from Sam's Club, thought I would give a few more shots of how they went down on the griddle.
First - they are kinda small. They have normal 8 ounce burgers for sale at the same $/lb, but these are in the 3.5 to 4 ounce range, and as Mosca pointed out, work well to smash out to a "normal" size very thin smash burger. This pack has 2 layers of 9 of the slider "pucks".
This is the first pack of them, before hitting the grill. I had some "smash burger" seasoning in the pantry that I picked up a while back that I decided to use. Basically a mix of salt/pepper/onion/garlic/etc.
I seasoned them on one side (sorry Mosca - no edges as I had no plate!), and then put them 3 at a time seasoned side down onto the griddle, smashing with my Lodge press and a piece of parchment paper to prevent sticking. I then seasoned the side that was facing up.
As you can see, while some surface juices developed, it basically reabsorbed, and very little grease came out onto the 375 to 400 degree griddle surface. With 80/20, the griddle would be swimming with it.
You can see that some of these started doing what I see them do sometimes - fragmenting. This is from the second batch on the griddle, and these got scrapped up, preserving the crust, and cheesed on the flip. The cheese held everything together wonderfully, but I forgot to get a picture of the griddle full of cheese burgers.
That's about it for photos I thought to take during the process. Here's another angle to show that they do have a decent "crust" after the scrape and flip...
The best thing about these is the flavor. Just something about it that is unique and really good, compared to chuck. Steaky as Yvonne said on Monday! Oh - and it's a FAST cook. Just maybe 3 minutes or so on that first side. Basically paused for a minute or so after smashing them all, then went back to the beginning with my sharp scraping spatula and chiseled them off the hot steel and flipped them. Maybe 2 minutes on the second side, then they were off the griddle and in a pan.Last edited by jfmorris; September 4, 2024, 07:18 AM.Comment
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That’s our experience as well. They’re just… good. There’s a technique to keep them from fragmenting, but it’s hard to describe: press medium hard at first, then increase the pressure as they flatten, and the whole process takes a little longer. I twist my press back and forth on them at the end, kind of wiggle it around. My griddle is ceramic, so the scrape-off is different. They still need scraped, but it’s slowly and carefully.
Steaky! That’s it! Still burgery, but steaky too!
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jfmorris You can see in this video how I slowly increase pressure. It’s easier to tell on the first one. The twist thing is an evolution that happened after this.
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Looking good there! I do think you took a few seconds longer than me on the press. The release is a lot more gentle, but similar - I use a sharp spatula with a chisel style edge to work up under it on the steel griddle.
Love the sound effects! (Sizzle and barking dogs!)
I also took my basting domes around but then never used them, as doing 18 at a time the cheese was melty by the time I went back to start taking them off the griddle. -
Ah, the sounds of suburbia!
The domes are a pain in the ass to clean. I don’t use them on American cheese or shredded cheese any more, just on stuff like sharp cheddar, Swiss, blue, etc..
That vid is about a year old. Now I count to 10 before lifting the press, wiggling a little while applying pressure.
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