I smoked up some Ribs today. The KBQ ripped out the best ribs to date.
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Thanks Boss! David Parrish The ribs were even better my friend.
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Back to basics... Reverse seared tri tip with the SnS and a little hickory.
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Finally I have found baby backs ribs in Switzerland !
I've found them in a Portuguese shop
it's on the way with Cheater basic dry rub then I will mop with KSC (recipe from Amazingribs)
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Smoky Bourbon Chicken from Cook's Country Aug/Sep 2014
This was a success even though it was a first try of this recipe. Wife picked the recipe and halved a large chicken. I cooked it on my WSCGC with top vents 3/4 open, and bottom vents on "indirect", and temp stayed pretty constant at 375-400. Time on the grill was 75 minutes; basting about every 15-20 minutes. Used a full Weber chimney of K Blue but could have used about 3/4. All cooking was indirect with skinside UP, but I did rotate the chicken about halfway through and adjusted location on the grill to make sure "cooler" parts reached desired temps.
The recipe called for slashing the chicken and marinating for at least an hour. The basting sauce was divided between marinade and the basting. The sauce was bourbon (we used Evan Wms black label which is 86 proof), soy sauce (we used low sodium), brown sugar, a shallot, garlic, and pepper. I used apple chips for the smoke. The skewers were helpful when rotating the chicken and when lifting it off.
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Yummy yum yum. I'm definitely going to look up this recipe and make it. Good idea about inserting skewers for smoking that halved bird on a grate. I've been spoiled by the hooks in the PBC and appreciate the tip for making manipulating chicken easier in my WSCGC. Thanks, Harry !
Kathryn
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Just some KBQ'ed jerk wings, with the new Oakridge BBQ "Jah Love" Jerk seasoning. These cooked in 17 mins at 400 F. I used all cherry. The KBQ continues to impress me. I wanted to sear them after I took them out of the KBQ but I didn't have my grate handy so I skipped it. The skin on top was perfect and the skin that was touching the grate was crispy as can be so it didn't really need it. Just a great quick cook.
Last edited by Spinaker; September 12, 2016, 08:38 AM.Comment
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Stuffed peppers on the Weber tonight. I did change it up a bit though. First, I cooked the peppers and meat naked for a while to get some smoke on them. I then added the sauce and cooked till done. In the past, I have just poured tomato sauce over the meat and peppers, but this time I made a simple marinara sauce and poured that over the dish. I thought the spaghetti would go well with this, and it did.
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Looks damn fine. What kind of "meat" did you put in the peppers?Comment
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Made some Parmesan cheese and butter wings last night. I licked my fingers through out the meal.
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In Atlanta for 25 days with no rental car. Lunch is starting out on the low end. I am the AntiErnest.
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Meatloaf, served with mashed cauliflower with chives, and salad.
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The recent thread on PB&J reminded me I was out of sandwich bread, so today I made a loaf of my favorite. I normally eat one slice while it's still warm - just for quality control.
Tonight that slice may have PB&J on it. 
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So.....I've been a member of the Pit for a while now and an avid fan of Amazing ribs for a lot longer. I've gleaned information and ideas off both resources religiously. The one sacred cow I would not touch however was my resolute conviction that 3-2-1 was the holy grail of spare rib cooking. I used a combination of Myron Mixon prep and Johnny Trigg wrap for several years with consistent and very tasty results. Last weekend however I stepped out of the box and followed Meathead's "Last meal' procedure to the T. Made the rub to the recipe, followed the temp instructions faithfully and finished with a very thin sauce layer caramelized to perfection..... The result is pictured but...what about the taste? Well I am a convert ...without a doubt ....BEST RIBS EVER Never going back and thank you Meathead!Attached FilesComment
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The wife surprised me with a pair of nice looking filets Monday. I dry brined them then, and cooked them tonight - @ 225* on the Weber + SnS to 130*, and then on an inverted Weber chimney full of hot coals, flipping every 30 sec. I had a problem with flairups, but just moved the steaks off the fire until until it died down, then returned the steaks to the hot coals. We like them around 140* so I took them off just before reaching that temp, (they are never exactly the same, so my wife gets the highest temp steak). Sides were steamed broccoli and baked potatoes - russet and sweet.
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Pan fried pork belly. I saw thick sliced pork belly at Costco. I just couldn't pass up.
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