Printable View
Krystal Kartwright isn't always into the smoked meat, so tonight I'm doing ribs in the big cast iron skillet in the gas grill.
Pig ribs with dry rub.
Attachment 157061
Hmm - room for some loin too. Marinated with a soy, apple cider vinegar, garlic, ginger, honey & mustard mix.
Attachment 157062
Skillet with lid on the grill low and slow for a few hours. Basically just an outside oven. Nothing special but fkn good and easy. Rather use the cast iron than waste aluminum foil for no reason.
I took a pork butt roast out of the freezer and let I thaw overnight. This morning I rubbed it with brown sugar and rock salt. I went to my pile of pruning branches that I haven't gotten around to burning and selected an apple and cherry branch. I took the bark off them then smashed them to splinters with a hammer. I filled an old stainless steel pot with them, put on the lid and put it in the BBQ. Once it started smoking I turned off 2 burners but left the heat under the pot of wood. I stuck the roast on the rotissary and let it cook. I'm keeping the temp at about 175 for 8-10 hours.
I did the same thing a week ago and it was fucking amazing.
mmmmm chicken centipede.Quote:
Originally Posted by stompinlines
Ribs made the wife and kid very happy.
Smoked pork loins
Took sons golfing
Wife watched the grill (I doubt she did anything)
Came home and the loins were done
I might smoke every meal from now on.
Don't let her do anything unless the house catches on fire
^^^Hah, Ms TBS never goes near a grill or smoker
Attachment 157114
She oughta meet Krystal Kartwright...
I heard she works magic with the MSR.Quote:
Originally Posted by telemike
Funny you say that...
She and Owen and one of his bros backpacking Saturday night and using that stove. I'm trying so hard not to say anything about it. She's used it once since without incident so I gotta shut my trap. She might kick me in the nuts if I give her shit.
Odds on how many IPA's before you let something slip about it?Quote:
Originally Posted by telemike
You lose. I'm not that dumb
Attachment 157648
$1.99 at Cost U Less
FKN delicious.
Marinated some Tri Tip, Ahi, and pig ribs in this. Ahi tomorrow. Pig ribs Sunday. Tri Tip in the freezer.
If anyone is looking for a good price on a smoker, we got a catalog from sportsmans guide at work the other day with the older model (no stupid glass panel on the door, possibly no remote or meat probe) masterbuilt digital electric smoker for about $200, compared to 350 at cabelas for the new model. I have the new model, and highly recommend them.
Summer dinner in May.
Attachment 167268
That looks yummy ^^^^. Here was tonight's. I forgot to get a picture when it was done and i wish i got the wood pack on the flames below the grill. Had it with a board sauce and with brown rice, glazed beets (yum!), and a simple salad. Enough meat for probably three more nights.
I still don't have a smoker. Disappointed myself cooking some "whole pork spare ribs" I got for $1.67lb last night on the weber. Ended up getting the perfect cook but I grabbed the wrong rub that had salt in it. FUCK! I never salt pork and IMO this was just too salty to be eaten as ribs.
Thankfully I discovered this fact with a bit to go and also glad it was just me and my wife- she expects this type of shit from me. Ended up saving it by making Gyros- fried the spuds with no salt so after the pita, tomato, romaine and heavy amount of tziki the balance was fine. It was however not the corn on the cob, beans, coleslaw with cornbread I wanted to eat with these ribs.
So I grill on average 4 nights/week year round. It's not always convenient to use the Weber Kettle so have had a 2 grill setup on our deck for years. Our gas grill (Ducane - avoid like the plague) has finally shit the bed and the wife wants to replace it. There is a caveat, however: It has to be <$500 since we are remodeling our kitchen & backyard in 2 years and will then install a built-in nice (read high $$$) grill that she has a line on from a distributor. The requirements are:
-On a cart
-Natural gas, not propane
-At least 3 burners - 4 are preferable
-Under $500
I did some research and this Dyna-Glo keeps coming up as meeting our needs. Reviews are pretty positive, but I've never heard of the company. Anyone have any experience with them?
http://ecx.images-amazon.com/images/...L._SL1500_.jpg
haven't heard of dyna-glo, sorry
3 burner weber spirit series - NG is avail
might be on the bubble price-wise, so maybe with a sale? or a year old model?
I have a Weber Spirit 310, which works pretty good.
Used Weber 3 burner, the kind with the burners that run left to right.
They last forever and usually $100 or so can make them as good as new.
Thanks guys. Found a Spirit 310 on Amazon for just $40 more. Gonna go with that.
I actually dislike those - used to have an old Genesis Silver B and it was nearly impossible to cook indirectly on it. They switched for a reason.Quote:
Originally Posted by The Tortoise
I will always use my charcoal grill for steaks and chops. This will be for chicken, veggies, Fish, and kabobs/etc.
I've been doing the skillet on the grill for our steaks. Turn on the grill to high, then heat the skillet up with some bacon fat, season steak with good salt, pepper and sprinkle instant coffee on them. Sear off the steaks for about a minute on each side in the skillet, then finish them off for grill marks on the grill.Quote:
Originally Posted by telemike
Why not just put them on the skillet dry? I'm not big on frying the meat for a crust, I guess.
I did two 2" thick boneless ribeyes (~2.5lbs of meat) on the grill tonight. Seasoned them with Tony Chachere's about 2 hours before cooking and left them out to cure & dry. Hot grill using these briquets:
https://www.kingsford.com/wp-content...ompetition.png
The spice for those not in the know:
http://www.anomaly.org/debbie/recipe.../seasoning.jpg
Kept moving them around (~4 minutes/side) over the hottest part of the uncovered grill for an even crust with minimal grill marks, then let them rest for about 5 minutes under tented foil. Did not suck.