What did everyone cook today?
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Made some ribs for supper tonight. I rubbed one set with Butcher BBQ Premium Rub and their Private Selection rub. The other set was rubbed with Eat Barbecue The Most Powerful Stuff.
Tex_77 Those look real nice, just about perfect, like candy.
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Made Mcribs at home and and yard bird quarters. Followed Malcolm Reed’s (YouTube How to BBQ Right) recipe for the McRibs. That dude can cook! Turned out great.
@ndmike Tex_77 You guys are killing me with that great looking BBQ. This eating lean is tough stuff.
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cdavis @NDMike I think they approved by the way it disappeared. It was a pig trifecta. The family visiting was two cousins and their spouses. I reminisced with them about the first time I saw a hog slaughtered and hanging in a smoke house. It was my Uncle, their dad, who introduced me to how the food we all love so much, was produced. The first Country ham I tasted was one he raised, slaughtered, cured and smoked. I’ve been hooked ever since.
GWG8541 Good looking plate!
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Made some ribs for supper tonight. I rubbed one set with Butcher BBQ Premium Rub and their Private Selection rub. The other set was rubbed with Eat Barbecue The Most Powerful Stuff.
Tex_77 Beautiful color. What fuel/wood did you use?
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I kept lite this evening with a seafood dish the wife found in a lite cookbook years ago. Its scallops with asparagus from our garden, red bell peppers, onion, and garlic, stir fried with noodles. It calls for sea scallops halved, but we could only get bay scallops, which turned out fine. We have even done it with shrimp. Its a great dish to use the fresh asparagus and is pretty easy to throw together.
GWG8541 I love scallops, that dish inspires me
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Ribs and burgers from the smoker and the grill.
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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
Jonathon that looks great! I’m going to have to look for some of those shrimp. Perfect for doing surf and turf!
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@ndmike Tex_77 You guys are killing me with that great looking BBQ. This eating lean is tough stuff.
GWG8541 sorry! I really need to start eating lean. I may have drank way to many beers this weekend too!
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Had to have some hot grilled Bif, so here we are. But, had to keep it healthy too & get those veggies. Now you have Red Potatoes, sweet corn, & green beans from the garden plus hot grilled crooked necked squash too. The squash & taters are seasoned with Walton’s Beer & Sriracha seasoning & it is good!calldoctoday looks great!
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Made some ribs for supper tonight. I rubbed one set with Butcher BBQ Premium Rub and their Private Selection rub. The other set was rubbed with Eat Barbecue The Most Powerful Stuff.
Tex_77 They came out great.
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samspade very nice - Yum!
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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
Jonathon OMG - They look great. Well done!
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Validation of the “Reverse Sear” method for Ribeye Steaks. Other steak types like sirloin, chuck and filet are worthy via sous vide or reverse sear. But, in this case, I now support the teachings of many on this site that the reverse sear method is the best for Ribeye. The pics below are from the start to finish of the process while teaching a family of its benefits. Rub mix by parts: 4 Smoked Paprika, 2 Kosher Salt, 2 Chili Powder, 2 Ground Cumin, 2 Granulated Garlic, 1 White Sugar, 1 Brown Sugar, 1 Mustard Powder, 1 Black Pepper, 1 Cayenne, 1 Curry Powder.
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Validation of the “Reverse Sear” method for Ribeye Steaks. Other steak types like sirloin, chuck and filet are worthy via sous vide or reverse sear. But, in this case, I now support the teachings of many on this site that the reverse sear method is the best for Ribeye. The pics below are from the start to finish of the process while teaching a family of its benefits. Rub mix by parts: 4 Smoked Paprika, 2 Kosher Salt, 2 Chili Powder, 2 Ground Cumin, 2 Granulated Garlic, 1 White Sugar, 1 Brown Sugar, 1 Mustard Powder, 1 Black Pepper, 1 Cayenne, 1 Curry Powder.
zbigjeff what temp did you pull it at to sear? They look great.
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Validation of the “Reverse Sear” method for Ribeye Steaks. Other steak types like sirloin, chuck and filet are worthy via sous vide or reverse sear. But, in this case, I now support the teachings of many on this site that the reverse sear method is the best for Ribeye. The pics below are from the start to finish of the process while teaching a family of its benefits. Rub mix by parts: 4 Smoked Paprika, 2 Kosher Salt, 2 Chili Powder, 2 Ground Cumin, 2 Granulated Garlic, 1 White Sugar, 1 Brown Sugar, 1 Mustard Powder, 1 Black Pepper, 1 Cayenne, 1 Curry Powder.
zbigjeff The look great. How long and what temp did you use. Looks like about 3/4" thick??
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Sweet Tea Brined Chicken, rubbed with Butcher’s BBQ Honey Rub and brined in the best sweet tea in the world Red Diamond.
Tex_77 doesn’t get any better than that!!!
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samspade looks great… Made me hungry
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JoeB They all were exactly 16 ozs and close to 1 inch. Cooked them on the lowest indirect heat (between 275-300 until internal temp was 120 (was weird that it took about 40 mins). Then, a hard sear of about 1.5 minutes per side. Brought them right up to between medium rare to medium. Absolute Butter. They chose this steak over the one’s they had at Ruth’s Chris on Thursday. Yep, was proud. That’s one thing with good friends. There’s no “make you feel good” opinion. Always straight and to the point.
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