My first grilling experience of 2017... April 1st. Not April fools.

[Breadhead]

I've been side tracked from BBQ, Grilling and Bread making this year because I now have bigger fish to fry. Plus I ran into a stop sign post that screwed up my concentration on my other project I was working on.

I went to Costco today and bought a full beef tenderloin and a 3 rack pack of ribs. Thinking I would cook the tenderloin tonight for dinner and then do the ribs tomorrow. When I got home I first prepped the ribs and applied the salt to dry brine them in the fridge overnight. Then I trimmed the tenderloin, removing the fat and silver skin. Then I trimmed the odd pieces off until I had the Chateaubriand cut of meat. I cooked the Chateaubriand cut and the large piece that you trim off the fat end of the tenderloin.

I applied a small quanity of salt to the 2 pieces of meat and vacuum packed them in a Sous Vide bag. I put them in the hot tub at 131° at 1:00pm. At 5:00 I started a charcoal starter of Kingsford Blue bag thinking I would sear the tenderloin in my 26" Weber kettle. While that was getting ready I removed the tenderloin pieces from the SV bags, blotted them dry, applied some beef love to both pieces of meat and put on some garlic salt as my rub.

I when outside and loaded my Slow N Sear with my Warp 10 hot briquettes and put the standard grate on to Preheat for a few minutes. I put the meat on the grate over the direct heat to sear. I kept rotating both pieces of meat to get the crust I wanted and then pulled them when I likeed the color and crust. My IT was 135°.👍 I was disappointed in the tan band on the Chateaubriand but it was a tasty piece of steak. No band on the other piece of meat.👍

The sides were bernaise sauce, scalloped potatoes, corn on the cob, French bread and a nice Merlot.

For dessert I had a brownie... April fools.🤗

[Jerod Broussard]

STOP it your killing me. I should have seen the SIGN and known the joke would hit me RIGHT BETWEEN THE EYES.

All kidding aside, glad you are doing fine. Grate cook!

[TheCountofQ]

Ha!! Took me a minute... Am glad you're back to cooking.

[jgg85234]

Based on the sequence of the photos it looks like you had the brownEs as an appetizer not dessert😀 Glad you're feeling better.

Best regards,

Jim

[Breadhead]

When I first posted these pictures I placed the Brown E as the last picture intentionally. However the internet God's overrode my decision.😖

[fzxdoc]

I bet it feels darn good to be cooking like this again, Breadhead . You haven't lost your touch. That looks like a great cook.

Kathryn

[Breadhead]

BBQ & grilling is like riding a bike... you never forget how. Plus no need to wear a helmet.🤗

[Steve Vojtek]

That's a beautiful looking sear! The SNS is really good at that. So what's next?

[Breadhead]

3 racks of ribs today on the BGE.😄

[LA Pork Butt]

Breadhead cook looks great, bet tastes great. However, I do believe you have lost your concentration. You didn't cook it on the Egg. LOL

[Breadhead]

The Egg is going to get the 3 racks of ribs today...😎

[Steve B]

Nice cook Breadhead I bet it feels good to be back in the saddle again.

[Breadhead]

fzxdoc ... Scary Mary is very smart and I think she had ulterior motives.😠

[fzxdoc]

I remember you told us her success story, Breadhead, a while back. I've admired her ever since. You've got a really good friend in her.

[Breadhead]

I'm surprised that you remember Scary Mary's story.🤔 She's the least scary person on the earth and that's why I gave her that handle years ago. She keeps her great intellect hidden. Most people never see how she quietly controls the situation at hand. Especially her customers. She's stealth smart.👍

[Skip]

Very good looking cook Breadhead !

[Danjohnston949]

Breadhead, 👍 Man Can Not Live On Pills Alone!👍. Good to See You Still Had Fresh Kingsford ❓❓
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Breadhead]

My high blood pressure pills help...😬

[Danjohnston949]

Breadhead, A long Story but I have to Take HydroCortisone (Steroids) AM & PM Just to Have BP❓
From a Backyard Cremator in Fargo ND, Dan

[Breadhead]

Dan... whatever it takes to keep the ticker working is all good.👍

[Breadhead]

The ribs went on the BGE today at high noon! There's 3 racks that are 3 pounds per piece. I dry brined them overnight and put Huskee 's Rib Rub on them before putting them in the smoker, cold right out of the fridge. I'm smoking them at 225° with just a drip pan, no water pan. I'm using hickory wood chunks in my CI smoke pot. I might turn them up to 240° later in the day because I plan to eat at 6:00pm. I'm using the DigiQ Dx2 because I have a few errands to run while they are cooking.

[Spinaker]

When you are setting up your Digi. Do you light your fire, then put the unit to work right away? Or do you let the whole Egg come up to temp, then add the controller? And where do you set your top damper. Thanks BH!

[Breadhead]

Spinaker ... for a 6 or 7 hour low and slow cook like this, first I start a small fire with a starter cube and after about 10 minutes I hit that fire with my BBQ Dragon to get it a little bigger faster. Then I put my Smoke Pot on top of the fire. Then I add all of my cooking gear... heat deflector, drip pan, standard grate. Then while the cooking temperature is approaching 225° and the Smoke Pot is getting it's thin blue smoke on I install my fan in the lower vent and program the computer to tell it I want to cook at 225°. Then I put the Pit thermometer clip in on the grate.

While all of that was heating up I went in the kitchen and took the rib racks out of the fridge. I rubbed them with some Olive oil and applied Huskee's Rib Rub. I took them out to the BGE and my White Smoke was gone so I put 2 racks on the standard grate, added the Hovergrill and put the other rack on top. I don't like using a Rib rack if I don't have to.

Shortly after that the fan got the smoking temperature up to 225° and the cook was on.👍 It will run at 225° very steady for hours. I'll lift the Dome at 3:00pm to give them an eyeball peek and maybe turn the heat up to 240°/250° depending on how they look. I want to serve dinner at 6:00ish.🤔

[Spinaker]

Perfect! Thanks for the tips. My first run is today. Going well so far, but I had a bit of a rocky start. But rolling right along at 225 for a few hours now.

[Breadhead]

A rocky start... usually means you over heated your cooker some.😖 Once your DigiQ stabilizes your cooking temp at 225° it will stay there forever or until you run out of lump.👍

[ecowper]

A couple beautiful cooks Breadhead! Think I'm gonna have to cook some ribs next weekend.

[Breadhead]

Ribs are why I got into smoking food originally.😆 There's no such things as too many Rib cooks.🤗

[ecowper]

Ribs is how I got started, too. Before that I was cooking chicken, steak, burgers, brats, etc on a Char-Griller COS. Learning how to cook ribs on that was "interesting" :-)

[Breadhead]

Spinaker ... here's a picture of how I have my top vent set to run at 225°. I missed that part of your question above. Plus... I have the vent on the fan wide open.👍

[Spinaker]

Gotcha. I love the smoke ware cap on my KJ. Thanks for the clarification.

[Breadhead]

The Smoke Ware cap is much, much superior to the Daisy Wheel in many ways. That was a smart move to get that item.

[Breadhead]

The cook is done at 6:30... all turned out well. Huskee's Rib Rub, no brown sugar on top, no sauce. Huskee's Rib Rub is a perfect balance in that it doesn't overwhelm the taste of your ribs meat taste and it is only slightly sweet. I intentionally left off the top layer of brown sugar to limit the sweetness. All was good.🤗