Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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All the planets and stars aligned,as this was hands down the best BBQ,I’ve ever made. One of the things that I went back to doing was mopping,which I think made a difference in the tase and the Bark. I tend to be really self critical when I make Que,and I was really happy with the way this came out.
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Short ribs just before I wrapped em
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They were tremendous
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These are well on their way to becoming Beef Rib/Poor Man’s Burnt Ends. When they reach an internal temp of about 190,take off let rest,then cut meat from bones,cut that meat into cubes,put into a pan with butter,honey,BBQ sauce and brown sugar. Mix up then put back on the smoker for 1 hour. Stay tuned.
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My propane grill died and the cost for parts was almost as much as a new grill. I had already fixed it last year. So I grabbed a Weber kettle and some accessories.
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Pulled pork, homemade fixins: mustard and ketchup based sauces, baked beans, slaw, German potato salad.
The butt fell apart coming off the cooker.
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For those of you who like to make yakitori, what is your grill of choice? I've heard good things about this one: https://www.korin.com/KON-109-35-46
Any strong opinions on the matter?
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Mine is effectively this one (though, I got mine in Japan).
Cant fault it:
https://binchogrill.com/products/yakitori-kushiyaki-charcoal-griller-gr610s
Can be seen in this pic….
https://www.ironheart.co.uk/forum/index.php?topic=12720.msg615328#msg615328
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@Giles Ah, my friend has that exact grill! He loves it.
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Brussels in the cast iron. Chicken 1/4’s over the fire.
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More of the same. Butt and fixins. This time, I did an overnight cook well into the afternoon and didn’t open the cooker once the whole time. No spritz, no water pan, just low at 225F and slow and trusting the kamado to retain moisture. Absolutely the way forward. I’ve gotten great results with other approaches, but why bother when this is maybe a little better and nothing to do but sleep, watch F1, and drink beer until the meat reaches temp?
Made slaw, collards, and beans. I normally would make both ketchup and mustard sauces, but just did mustard this time, following a recipe to a T which I don’t normally do. But it’s that good: https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipe/
Here it is on its way to 203F
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Looks incredible @mclaincausey! How was the Remus?
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Thanks @Clint_D !
I really enjoyed it. A guest gifted it. I’d never heard of it. Lots of the expected vanilla on the nose, but my first sip recalled a Speyside single malt and then the bourbon characteristics settled in.
