Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Country Style Pork Ribs and Grits with Meatheads Pimento Cheese-

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Country Style Pork Ribs and Grits with Meatheads Pimento Cheese-

    MCS really kicked in on this cook. Three cookers, four if you count the grits and one heck of a good meal.

    Seared the ribs on the Otto Wilde grill

    Sous Vide in the Joule (168F 4 hours)

    Grilled on the Traeger Timberline

    The whole thing was a nasty trick as SWMBO does not like pork shoulder. However, by not presenting it as pulled or shredded I was in the clear. That and she loves grits and really wanted to make Meatheads pimento cheese which I insisted on adding to the grits.

    I also tried Traeger's Sweet Heat sauce which was surprisingly awesome.


    Click image for larger version

Name:	fullsizeoutput_9a5.jpeg
Views:	256
Size:	101.6 KB
ID:	509320
    Click image for larger version

Name:	fullsizeoutput_9a6.jpeg
Views:	89
Size:	86.8 KB
ID:	509321 ​​​​​​​
    Click image for larger version

Name:	fullsizeoutput_9ac.jpeg
Views:	109
Size:	133.9 KB
ID:	509322 ​​​​​​​ Click image for larger version

Name:	IMG_0197.JPG
Views:	110
Size:	126.4 KB
ID:	509323 ​​​​​​​

    #2
    Very tricksy!

    Try this one on her - it'll work too, and is very easy!



    Could turn out to be a new favorite - it has here!

    Comment


    • allsid
      allsid commented
      Editing a comment
      yum!!

    • EdF
      EdF commented
      Editing a comment
      Truly a summer favorite, and the peaches are coming in now!

      We've sliced up a few butts and vac-ed them just for this dish.

    #3
    Nice!

    Comment


      #4
      Wow color contrasts in that last photo are grand !!! Good lookin' dish allsid !! I cut shoulder into steaks all the time and cook them similar to pork ribs. They have become a staple in our family. Good work !!

      Comment


      • allsid
        allsid commented
        Editing a comment
        For some reason, I could not access an unmodified image of the plated pic, so I went with it. The reds and yellows are a bit much. Sometimes I bump up the settings for Instagram, but I am not trying to be deceptive.

      #5
      Looks professional! I would order that at a restaurant.

      Comment


        #6
        MOVE OVER SHRIMP AND GRITS! Well, atleast accept a partner. Gotta try this soon! or you can cook it for me!

        Comment


          #7
          I DO want to correct something. I BELIEVE meathead states that pimento's are just roasted bell peppers. While they are VERY similar, the pimento pepper is a separate variety.

          Comment


          • allsid
            allsid commented
            Editing a comment
            Ha- funny you say that texastweeter SWMBO made me roast bell peppers for the pimento cheese and I actually purchased jar diced pimento for the recipe. She used what she wanted, the roasted bell. Still, they were awesome, and I would be happy to cook for you anytime! Cheers-

          • Willy
            Willy commented
            Editing a comment
            True dat.

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here