Hello, Pitmaster People! It's been a while!
I just whipped up some Memphis Dust ... gettin' ready to cook four slabs o' Last Meal Ribs this weekend on The Big Green Egg.
Even though summer is over today, we're gonna pretend ... gettin' one last "summer" meal in ... along with some baked beans, slaw ... and possibly some Sriracha Honey chicken wings!
Get 'em while they're hot!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Don't let cool weather dampen your BBQ spirit. Summer has nothing to do with it. I cook all year around....in Minnesota!! There is nothing like adding a log to the KBQ at 5 am when its -20 F. (I know good for you, right? )
I am looking forward to some pictures of this cook. I have also been getting into the wing game. There are so many choices, flavors, sauces and rubs that you can use its almost endless.
Love that stuff man!! Have you tired the Crucible Rub? (Just like the Death Dust but made with Ghost Pepper instead) Its FIRE! But give you insane color and flavor. A slow, smokey, powerful heat. martybartram
Man, the ribs look awesome. Five hours of smoke on The Egg at 225. (We can't eat 'em until our guests arrive.) For some reason, I can't upload an image. I keep getting an error message no matter which file format I use. Something about the image not matching the content (whatever that means). Sorry, guys!
Man, the ribs look awesome. Five hours of smoke on The Egg at 225. (We can't eat 'em until our guests arrive.) For some reason, I can't upload an image. I keep getting an error message no matter which file format I use. Something about the image not matching the content (whatever that means). Sorry, guys!
Email the image to me at [email protected]. I'll see if it's a problem with the image.
Uncle Meat it looks like your image uploads just fine. You've got some kind of device/OS/browser issue going on. It can be hard to troubleshoot, but clearing browser cache or using a desktop instead of mobile device are two options that often fix the problem.
Thanks, David, for uploading my picture.
Holy moly, the ribs were the best I've ever made. My dinner guests were calling me "Rib God." Fortunately, we have some leftovers. Gonna be a good lunch today.
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