Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@manufc10 I am not sure it is really, but we do not need an excuse for a burrito night
You are 100% right about that @AdamC !!!
Couldn't agree with you more.I don't see any Tapatio or Valentina up in that mix though ;). Is Mexican hot sauce something that's readily available in England? Genuine question, I'm genuinely curious about that.
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Made short ribs this weekend. Seasoned with Salt,Pepper,Onion,Garlic and Paprika. It was my first cook using the Jealous Devil charcoal and it worked like a charm,keeping my indirect cooker at a consistent 275 for the approximately 5hr cook. @mclaincausey I noticed your Short Ribs had 4 bones. We’re they Chuck or Dino ribs. These were delicious. Like having Mini-Briskets. Made 2 racks.
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That looks amazing!
Glad the JD worked out! My favorite and I can't wait to run out of BGE and get back into it. Counterintuitive to me that those massive chunks burn so evenly.
I did a short rib plate, which to my understanding is what is used quite often for TX style low and slow beef ribs. After trimming I think mine was like 5lbs. I got it from a local butcher for about $60.
Dalmation rub, 225F, no wrap until a cambro for an hour at 206F, vinegar solution spritzes. Next time I will pull sooner as I felt they dried out too much (the recipe I adapted was at 300F pit temp so maybe that's why she had a higher temp to pull it at), and after that I will start playing with the temperature–if I can cook at 300F that means a shorter cook, which is always welcome. I don't want to change more than one factor at a time, but I felt like they were ready at around 200F on my thermometer.
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My 2 racks were about 6lbs total and also about $60 from my local butcher. I hit a really bad stall at about 160 degrees. Took 2 hours to get through it. The ribs in the picture eventually made it to 192 degrees. I couldn't get the other rack past 175 so I wrapped them and finished them in the oven(Texas Crutch).I use a drip pan with water and bourbon,might try a little Mezcal next time. I also spritzed with a mixture of apple juice and water,as I don't like vinegar in my BBQ. They were totally moist. Used Pecan and Hickory chunks along with the JD charcoal. Coated them with hot sauce before applying the spices,which were applied individually as opposed to a rub so I could better control the amounts. And last but not least also a firm believer in never changing more than one thing.
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Added a gas grill and a stainless griddle to the mix.
First griddle meal was smashed burgers based on this recipe by J Kenji Lopez-Alt. I griddled the onions and we used those and dill pickles on a fry sauce modeled after Freddy’s for the toppings. The cheese was melted on each patty after they were seasoned, scraped, and flipped. Buns buttered and toasted on the griddle. I wish I had taken some photos because they were outrageous. I think I’ll give it another go this weekend though. Shitty picture from my pal is the only record I have (the way these come out especially for a group is a bit chaotic cos you want to eat them fresh off the griddle) but the browning was incomparable and it’s was as good a burger as I’ve ever had (a few guests expressed similar feelings and they were roundly enjoyed). Stainless griddle for the win!
And the video of the recipe used:
Then we smoked some wings on the kamado and finished them on the grill (ancho lime rub dry, buffalo, and gochujang bbq top to bottom):
And last night some nice pork and asparagus on the grill. This time I also used the infrared searing station. It worked great!
Really excited and feel like this was the final missing piece in our outdoor game. Summer is going to be fun in the back yard!
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Going for the double indirect heat method today using the slo roller then deflector plates above. Two lumps of apple wood, two of pecan.
Hey Alex! great to see you are getting use out of your Big Joe. just a few pointers if I may. Don't use that much fire wokkels to start your kamado and don't use them all on different spots in your charcoal. Try keeping your initial fire local to one spot. This wil make it easier for the hotspot to spread and keep moving trough the rest of the charcoal. Otherwise, you might limit the fire from spreading and moving around freelee.
You can spread your wokkels around like that if you want to create a big surface of lit coals when you want to grill something or if you need to get to a high temp quickly and don't need it for long periods of time, otherwise, you are best with fewer hotspots.
second tip, don't put your smokewood at the bottom of your basket but rather at the top. you start your fire at the top, so add the wood to the top just before you place your meat on it. Might not see too much smoke otherwise.
keep the fire going!
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Nice tips, thanks @scarfmace
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Just showed Laura this picture of the food and she noticed the plate. @mclaincausey Where did you find it? She’s wants one…
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They’re by these guys:
And my wife got them at a bougie Williams-Sonoma kind of store in Boulder called Peppercorn.
Congratulations and kudos on the amazing birthday present—a gift that will keep on giving for the rest of your life, @goosehd !
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Googling “green Intrada plate” was fruitful
E.g.,
https://www.intradaitaly.com/category/italian-dinnerware/baroque-green/
https://www.distinctive-decor.com/intrada-italy-baroque-green-dinnerware.html
