A couple slabs of St. Louis ribs, rib tips (not pictured) with my spiced rum pineapple habanero sauce and chuck roast rubbed with my AP rub and Chicago steak rub then injected with a beef broth, Dijon mustard, worshestshire, and bourbon mixture. . This was the first Chuck Roast I've ever done and I'll definitely do it again.
Announcement
Collapse
No announcement yet.
Labor Day Weekend Cook
Collapse
X
-
Club Member
- Mar 2020
- 4359
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
-
Club Member
- May 2020
- 1238
- Massachusetts
-
Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
This summer I smoked ribs more than in the past, no complaints however it is time to shake things up a little. The spiced rum pineapple habenaro sauce sounds great, any chance of having the recipe posted?
Comment
Announcement
Collapse
No announcement yet.
Comment