What did everyone cook today?
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Chef You should move your tequila poll to the drink of choice thread.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 can I move it or just re-post it?
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Chef I think you’ll have to repost it.
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Pretty simple meal tonight, grilling between rain showers. Cooked up a couple of lbs. of burgers using Montreal steak seasoning and blue cheese seasoning. Sides of grill fresh corn, hassleback and baked potatoes. Added some toppings for the burgers and potatoes, you need, bacon, cheese and only my second tomato out of the garden.
Went the cast iron route this evening. Roasted up a chicken, homemade gravy and maple syrup glazed carrots.
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Chef Well, it depends on what you are looking for. These are not your every day Mess Em Up Margaritas. I like Camarena Reposado for a Silver, Camichines 1800 Reserve Anejo for a Gold, & for something really nice there is nothing like Camichines Gran Centenario Anejo.
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I cooked a batch of German Sausage saturday night.
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Had some H-110C breakfast Sausage patties this morning, if you haven’t tried that seasoning you need to.
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Tonight i made ribs following Meatheads Last Meal Ribs recipe and they were a big hit! I cooked them on my Primo-Grills using my Fireboard and Drive fan to control the temp.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Yesterday was all about the wings. I used a ‘Honey Habanero’ seasoning from Spiceology. They turned out well but I was hoping for a bit more heat.
Joe Hell Those Spiceology seasonings are expensive!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 They are not inexpensive but tasty! They offer big bang for the buck however since they are light on salt. Because of this I have found that all of them could use some kosher salt when using. They also offer a sweet deal when it comes to restaurants and such in that they will swap out ALL of your current spices up to $1000 when you sign up so long as you donate your current inventory to a local charity and post up on social media. I could not believe how much stuff they sent us for free. If a current customer makes a referral they will also get bonus points from the company so if anyone is interested let me know!
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
-
It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
TexLaw They look beautiful. What times and temperatures do you use for ribs.
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zbigjeff After several hours on the pit, they’re going to look pretty similar. The color of the pepper is more evident on the top rack (a good deal more pepper on that one), and you can pick out other elements in the bottom rack (such as granulated garlic).
As for which I like better, why choose? I love them both. The S&P ribs certainly let the pork shine through more, and they also are drier on the surface. It’s a good “drier,” mind you–almost like a bit of crispiness, as opposed to the wetter, stickier effect you get from the sugar in the other rub.
Chef Thanks! I typically go about 6-7 hours, just depending on how thick the rack is. After the first 4 hours, I wrap them in foil or pink butcher paper for around 45-60 minutes (depending on how thick the rack is), and then just let them finish unwrapped for as long as it takes (usually about an hour or 90 minutes).
They are done when you twist or bend the rack and meat just starts to come off the rib bone. I’m not a “fall off the bone” guy (at least, not as long as I still have teeth). I like the meat to come cleanly off the bone but still have a little chew to it. That shorter wrap time (as opposed to the “3-2-1” method) gives me what I want. Folks that want them to fall off the bone should stick closer to the 3-2-1 schedule (i.e., wrapping for closer to 2 hours).
I keep my temp as close to 225F as I can manage, although I often start the first hour or so closer to 210F or so as to avoid too much moisture loss. I don’t like to see that meat crawling too far up the bone–that’s more likely to be a tough, dry rib. These came out nearly perfectly.
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zbigjeff After several hours on the pit, they’re going to look pretty similar. The color of the pepper is more evident on the top rack (a good deal more pepper on that one), and you can pick out other elements in the bottom rack (such as granulated garlic).
As for which I like better, why choose? I love them both. The S&P ribs certainly let the pork shine through more, and they also are drier on the surface. It’s a good “drier,” mind you–almost like a bit of crispiness, as opposed to the wetter, stickier effect you get from the sugar in the other rub.
Chef Thanks! I typically go about 6-7 hours, just depending on how thick the rack is. After the first 4 hours, I wrap them in foil or pink butcher paper for around 45-60 minutes (depending on how thick the rack is), and then just let them finish unwrapped for as long as it takes (usually about an hour or 90 minutes).
They are done when you twist or bend the rack and meat just starts to come off the rib bone. I’m not a “fall off the bone” guy (at least, not as long as I still have teeth). I like the meat to come cleanly off the bone but still have a little chew to it. That shorter wrap time (as opposed to the “3-2-1” method) gives me what I want. Folks that want them to fall off the bone should stick closer to the 3-2-1 schedule (i.e., wrapping for closer to 2 hours).
I keep my temp as close to 225F as I can manage, although I often start the first hour or so closer to 210F or so as to avoid too much moisture loss. I don’t like to see that meat crawling too far up the bone–that’s more likely to be a tough, dry rib. These came out nearly perfectly.
TexLaw I’m very happy with your analysis and the final result: “It’s all GOOD”. Was just asking what you’re taste test told you and thanks for being honest. Also, loved your statement to Chef: “as long as I have teeth…”. That just made me smile. Keep it up.
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zbigjeff After several hours on the pit, they’re going to look pretty similar. The color of the pepper is more evident on the top rack (a good deal more pepper on that one), and you can pick out other elements in the bottom rack (such as granulated garlic).
As for which I like better, why choose? I love them both. The S&P ribs certainly let the pork shine through more, and they also are drier on the surface. It’s a good “drier,” mind you–almost like a bit of crispiness, as opposed to the wetter, stickier effect you get from the sugar in the other rub.
Chef Thanks! I typically go about 6-7 hours, just depending on how thick the rack is. After the first 4 hours, I wrap them in foil or pink butcher paper for around 45-60 minutes (depending on how thick the rack is), and then just let them finish unwrapped for as long as it takes (usually about an hour or 90 minutes).
They are done when you twist or bend the rack and meat just starts to come off the rib bone. I’m not a “fall off the bone” guy (at least, not as long as I still have teeth). I like the meat to come cleanly off the bone but still have a little chew to it. That shorter wrap time (as opposed to the “3-2-1” method) gives me what I want. Folks that want them to fall off the bone should stick closer to the 3-2-1 schedule (i.e., wrapping for closer to 2 hours).
I keep my temp as close to 225F as I can manage, although I often start the first hour or so closer to 210F or so as to avoid too much moisture loss. I don’t like to see that meat crawling too far up the bone–that’s more likely to be a tough, dry rib. These came out nearly perfectly.
TexLaw Our methods are identical, guess great minds think alike.
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
TexLaw Nice looking meaty ribs!
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Chef Joe
scott farm Still continuing to keep Joe in prayer. How’s he doing? Is he going to participate in virtual classes this year?
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