BBQ, Beer and Buckeyes (#off-season)

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Fatpants's picture

It is Sunday night. Would ya?

PG <3 PG

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CALPOPPY's picture

Damn! I picked the wrong night to be in the ‘Ville.

On second thought...

We also ate roasted brussel sprouts like popcorn

...maybe I didn’t. That might make for a musical evening. All those glucosinolates.

Memento mori

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NorCal Buckeye's picture

Unless you planned to stay the night you'd be good.

Speaking of farts, I nearly made a run of smoked beans but figured I should focus I'm the garage door. Mrs NC is getting restless about it being fixed.

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GoBucks10's picture

You know what they say about the offseason...

I hate the offseason.

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Seattle Linga's picture

Did someone say Jen

Go get'em Cal Poppy - we are behind you !!

It's not a rivalry .............. it's a wreckoning.

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NorCal Buckeye's picture

For old time's sake, here's our favorite piggie:

$ says Bert also uses a pork rub.

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NorCal Buckeye's picture

Image I tried to link last night:

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RunEddieRun1983's picture

Looks delicious! Well done!

Urban Meyer left an incredible legacy. 12/4/18 Ryan Day begins his.

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hetuck's picture

If you want a rundown on the BBQ scene in Columbus, take a look at the current edition of Stock & Barrel magazine. There is an article about City Barbeque, the acknowledged leader, but also articles on new ventures. Here is a link to a new weekend provider whose delicious-looking brisket is on the cover. They are using all wood. 

http://614columbus.com/2018/01/smoke-signals-legacy-smokehouse/

Winning is a habit. Unfortunately, so is losing.

Vince Lombardi

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NorCal Buckeye's picture

Thanks for the link, they seem like good guys.  Next time I'm in C-Bus I'll have to stop by their place and Smoked on High.

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osurox's picture

When you're in town, stop at Ray Rays.  Best in Columbus IMO.

How Firm Thy Friendship...Oh-Hi-Oh

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KevinJ's picture

Nice color on those ribs, did you wrap or just let them go naked?

 I did some full spares on the Drum Saturday, seasoned one rack with a pork rubs (BPS Sweet Money) and the other Texas style (kosher salt, course black pepper and a little granulated garlic), sorry no pics.

Cooked Ribeye's late last week they were about 1.5"-1.75" thick, reverse sear on the Weber Kettle, smoked them for I think around an hour at 250-275 using Lump and a large chunk of Pecan for a light smoke, pulled when the internal temp hit 128, let them rest for about 10 minutes while letting the Lump get red hot, then seared each side over the Lump for 1 minute.

Enjoyed sipping on Bulleit while waiting for the steaks to cook.

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NorCal Buckeye's picture

I actually left them naked; per your advice a while back I try to not to when the meats are fatty enough to keep in the moisture.  I thought about wrapping them but found success the last time I did the back ribs with the hot finish - the bark was nice and crisp and the inside was still moist & tender.

I saw my local Costco is now carrying a pork "rack of ribs" that is much thicker with a lot of the loin meat left on it.  I'm looking forward to trying it out next time, possibly on the kamado with charcoal.

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jmmysms's picture

No water pan, no wrap and a little hotter for me lately. I am liking the results.

JSMS

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NorCal Buckeye's picture

Yeah I've found going without the water pan makes it much easier, especially because it would have to sit on top of the "smoking stone" just below the grates and gets in the way of managing the coals.  I just go with a 2-zone setup with the coals on the left and my meat on the right, then finish the meat on the hot/direct side at the very end.  Spray bottle works well enough for me when needed.

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jmmysms's picture

Smoked another butt Thursday before our temps dropped 50 degrees.10 hours, no stall, nice bark. I pull it and then divide into double freezer bags so I can eat it at my leisure and pleasure. Pulled pork tacos tonight.Have some ribs left to smoke but deer hunting this weekend so I will push it back a week or two. We normally have a fish fry at the deer camp.I usually cook steak and/or chicken on the grill at least once a week. Made a few burgers on the grill as an alternative to the pork this weekend.

Haven't been drinking much Abita beer, been on a Shiraz kick lately.

Living in Louisiana I don't have to deal with snow so I grill and smoke year round, no matter what the temperature is outside. I am usually on my back porch most evenings with a drink in my hand. Lots of woods, neighbors just far enough away. Life is good.

JSMS

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NorCal Buckeye's picture

Nice.  I love getting the 20lb packs of pork shoulder butt from Costco as it leaves plenty of leftovers to freeze.  Saw a real solid recipe for pulled pork chili on here back in October: 2017 TAILGATE FARE BYE WEEK COMMUNITY EXTRAVAGANZA

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KevinJ's picture

Pulled 2lb of leftover Brisket out of the freezer Saturday , making Smoked Brisket Chili tomorrow. 

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NorCal Buckeye's picture

I tried brisket chili way back and found that we liked the pulled pork in chili better; both the flavor and texture of it being pulled was great.

If you have any prep tips to make the brisket work better let me know; I tried cutting it small and shredding it but since it's firmer it wasn't as distrubuted as the pork.

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KevinJ's picture

I just chop slices saved from the flat, I've used Pulled Pork and Pulled Beef (Chuck Roast), the Brisket is my favorite. Just goes to show you like everything else in life we all have our preferences. 

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NorCal Buckeye's picture

In real 11W form - "we'll agree to disagree"

Kidding. I have some brisket in the freezer and no pulled pork for chili, which I've being wanting to make. I guess I'll defrost the brisket and start a pot of chili for dinner tonight.

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NorCal Buckeye's picture

The second round of brisket chili was on point, I'm glad you mentioned it. I chopped it up really well this time and let it simmer a while longer; it nicely came apart much like the pulled pork.

So, tonight's dinner is brought to you by KevinJ and CalPoppy.  The chili paired perfectly with the North High Pale and the IPA - was clutch as I used plenty of chipotle powder.

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KevinJ's picture

Bowl looks good, beer looks tasty.

I use a crockpot when cooking Chili, put this together this morning, just in time for this cold front coming through, we're getting in the 20's tonight. I have some Cigar City Brewing Jai Alai IPA, they're in Tampa, it's a nice IPA, that should pair nicely with a bowl. 

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NorCal Buckeye's picture

Very nice; I need to try some new variants on chili.  May try using the crock-pot next time as well.  My usual recipe is pretty simple but effective - 1 can of Rotel Chili Fixins, 1 can of pinto beans (drained) and 1-2 lbs of meat.  I also add in chipotle, garlic, onion & black pepper; with pork I also add mustard and cumin.

It looks like you used white beans, green pepper, onions and diced tomatoes?  I'd be interested in what types of spices you use as well.

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KevinJ's picture

I cheat on the seasoning and use 3 packs of McCormic Chili seasoning, 1 hot, 2 original

2lbs of Smoked Meat

3 cans of Hunts Fire Roasted Dice Tomatoes with Garlic, I used to use Rotel but like the Hunts Fire Roasted w/Garlic better.  

12oz can of Tomato Sauce 

1 beer or 12oz of water, used water today because I only have IPA's, I usually have Miller Light for company that aren't into Micro Brews but haven't restocked since the Holidays. 

2 Bell Peppers chopped

2 large Jalapeños, deseeded and chopped, I like to add 3 but the wife isn't into a lot of heat, if you really like it hot don't deseed.

1 Large Yellow or Red Onion chopped, used a yellow today. 

I've tried several different types of beans and no beans, my wife and I like Bush's Navy Beans, 2 cans drained. 

In the pic I took of the Crockpot it looks really dry but after a few hours of slow cooking there will be plenty of moister in the Chili not soupy but there will be liquid and the whole house is going to smell good. 

Pic from the last batch.

Since Mardi Gras is coming up, going to have to make a batch of Gumbo soon, I'll bet you have a good recipe you could share?

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NorCal Buckeye's picture

I'll have to check out the one my wife uses.  Like chili, there's a million takes on gumbo and jambalaya.  Her's is a bit salty recently (had to guts to actually tell her) so I'll have to find a way to reduce how much is cumulatively added in with the ingredients.  I'll let you know when a get a chance to find her recipe book.

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osurox's picture

I grill (and now smoke) 3 times a week, minimum, living on the north side of Columbus, even during snow storms.  My neighbors think I am nuts, but you can't beat the flavor you get from the charcoal grill/smoker.  Doing some chicken tonight, unless my wife buys something else at the store today.

How Firm Thy Friendship...Oh-Hi-Oh

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KevinJ's picture

Been making home made pizza's on the kettle almost once a week.

Picked up this cast-iron Lodge pizza pan/griddle to use on the Weber.

Chimney of Lump, once the coals are good and hot dump them on the outer rim making a half circle, let the Pan get up to 600 degrees, add a couple of fist sized Pecan chunks to get that wood fire taste.

Like to keep the lid cracked so the fire gets more oxygen. 

Pies take about 7 minutes to cook, rotating 180 about half way through for an even cook.

Crust comes out perfect. 

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NorCal Buckeye's picture

That's great, since I got the kamado we've done pizzas a couple times and they're amazing. I use a standard pizza stone placed on top of my grate (instead of using the smoke stone that is below the grate level). Try using cherry wood next time, it gives a really nice flavor.

So glad you convinced me to get the kamado over the offset. That thing is the perfect compliment to a pellet grill (steaks, pizzas, etc...)

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jmmysms's picture

I have the Weber Performer with the gas starter. Mine is the copper color. Absolutely love it.

JSMS

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KevinJ's picture
I sold a Weber Performer with gas assist, one of the dumbest things I ever did, well besides marrying my X, came to my senses and purchased another Performer, just the base one, never used the charcoal bin. I like the foldable shelf for storing plus I'm cool with using Weber Starter Cubes and Chimneys, I have both the full size and compact. 

Also purchased a Vortex for cooking chicken parts and a Slow n Sear for smoking and reverse searing.

Vortex in action

Slow n Sear

 
I have an Eye of Round that I would usually hang in the Drum, think I'm going to cook it this week on the Performer with the SnS on the Performer. 
Pup watching my Drum.
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jmmysms's picture

Slow and sear is probably next on my list. Nice.

I did swap out my grate with a Napoleon cast iron grate, love it. I have the grill grates from my old gas grill also.

I thought bowhunting was expensive and addictive. Nothing compared to grilling and smoking.

JSMS

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BBQ_Fan's picture

It's funny NorCal, like I imagine many people do, I lurked on here a while before eventually opening an account.  I thought this was just a site for "Super Fans" and I knew that was not me.  So when picking a screen name, I thought, "Now what could I really get behind?"

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CincyBucksFan's picture

A new favorite beer of mine is Madtree Citra High IPA.  It's got a pretty high ABV so just a couple of them can usually do the trick.

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NorCal Buckeye's picture

Citra a is a favorite hops of mine. I'll buy any beer with it in it. Nappy swapped me Pliny for 3 Floyds Zombie Dust and it was amazing.

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Stephen3108's picture

Cincy if you get a chance, stop over by Listermann Brewing right next to XU campus. Really cool little brewery I was able to stop by this weekend. They are killing the "Juicy IPA" game right now which are mostly Citra dominant. 

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albinomosquito's picture

I smoked 4 butts and 4 briskets Sunday night.  Babysat that fire until 6am and moved them to the electric smokers so I could get some sleep..

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NorCal Buckeye's picture

Wow, nice rig!  Quite a bit of food; where you hosting or catering a large event?

Nothing wrong with finishing the meat elsewhere after the initial couple hours of smoke.  I've moved my pork shoulder inside to our oven after I wrap them in foil (following 2-3 hours of smoke).  A "perfect bark" after pulling it doesn't seem as important as say on a brisket or ribs, and I keep the juices from the foil for my leftovers (as it dries out pretty quickly after pulling).

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albinomosquito's picture

Catering dinner for Monday night.  The event ended up getting cancelled too, so all of that work for nothing.  We vacuum sealed the meat and threw it in the freezer, so we'll see how it turns out reheated.  Shredded the pork and left the briskets whole.

I've been taking my butts into the stall on the stick burner then putting them in a foil pan with no covering and moving to the electric (I have two 40" masterbuilts).  You still get a really nice bark on the top 80% and you end up with another 1/2 cup to 1 cup of juices you can save off.  I usually end up mixing some of it back in with the shredded pork.  I take the briskets to the stall and wrap in pink butcher paper then I'll move those too, depending on what time of day it is.  I'm usually starting these the night before and trying to get some sleep and that stick burner needs a log or two every 45 min depending on the temp.  For dinner, I shoot for ~1pm finish time and I'll hold them for another 4-6 hours.  Hasn't failed me yet!

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NorCal Buckeye's picture

Wow, too bad for the cancellation.  I hope for your sake you didn't get hosed on the food & labor....

I've had good luck with getting briskets done in 4-6 hours; haven't tried the 12-24 hour cook yet.  I know KevinJ is a 'hot & fast" guy; I kind of go in between - smoke low at 225F for about 3 hours and then raise it up to 325F to finish (just above the Maillard reaction point. 

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KevinJ's picture

Yeah I'm hot and fast guy on Briskets and Butts 300+, Beef or Pork Ribs I like to go 275 and lean pork/beef or poultry 350-375. Cooked this Butt at 325+ wrapped it in Butcher Paper at 3hrs in then bumped the temp up to 375-380, done in 5.5hrs and came out as good as any Butt I've ever cooked. I also like to chop instead of pull, gives the pork better texture especially when reheating IMO, my wife is a big fan of chopped, she says pulled can have a soggy texture. I usually cook Briskets in about 6.5 to 7hrs, unless cooking on the Pellet Grill which I'll go Low and Slow to put some smoke on the Meat. I prefer to use the Drum for most of my cooks and my Brother in Law borrowed my Pellet Grill and hasn't given it back yet but then again I haven't asked for it. I think I'm going to make him buy it off me and get a bigger one. 

3hrs in wrapped, IT 155

5.5hrs probe tender, bone pulled clean

Chopped

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albinomosquito's picture

That looks great! I like the deep pink smoke ring.. Never tried hot and fast.. my electric goes to 275 and my stick burner likes to hang out around 250 so thats usually where I leave it.. I got it up to 325 once while experimenting with some wings, but it takes a butt load of wood and even more babysitting..

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KevinJ's picture

That's what I like about my Drum it could cruise at 225-250 if I wanted it too, but it rocks at higher temps and is still efficient with fuel.

If the Offset likes 250 then it's best to roll with it, I know you already know that. I have a friend in Houston that has a Jambo Backyard and he told me the reason he wanted the Jambo was because it will cook at 300+ with no issues, his pit is nowhere near as large as yours though. 

Who made your Pit by the way?

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albinomosquito's picture

My smoker was built by 2 guys in Kentucky that go by the name Sling N Steel.. they custom build these things out in their pole barn.. I've had it almost 2 years now and it's been great.. bought it mostly for fun, sold my motorcycle and figured this was a less dangerous way to spend my time..

https://www.slingnsteelcustomsmokers.com

Mine is the "ultimate gameday" model. The ultimate being that it has a basket on the side to haul all of my shit.
They are a little rough around edges, the welds are pretty obvious and the cuts in the steel aren't all that straight, but they hold heat well and get the job done and are much more affordable than some of the other guys. I actually noticed the guys at Ray Ray's in Westerville have my EXACT same smoker.. I had mine first.. ;)

Some day I would love a big ole Jambo.. or custom build something a bit bigger.. would probably need to start making money to justify that though.. lol. I'm pretty happy with this.. it's the life of every party!

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NorCal Buckeye's picture

Haha, people love them some pellet grills.  So glad I ended up buying one.  My buddy was visiting and I smoked a pork shoulder butt; he ordered a Daniel Boone and has cooked on it 2-3 times a week the past year and a half.

The only real improvements I'd want to make on my Daniel Boone would be a trap door in the hopper to empty pellets and have the chamber temp thermometer a bit higher (it's currently at grate level in a small opening).  Other than that I love the DB.

BTW, I think I'll go with chopping the pork butt instead of pulling it next time.  Less effort and will keep more moisture/heat in it.  Good call.

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KevinJ's picture

I'm going to let my BIL keep the Rec Tec RT 300 Mini he has a camper and since it's small and mobile he really likes it, he tells me it's awesome for baking Biscuits in the morning and Cookies in the evening too, it's too small for what I want in a cooker. Nice little portable grill/oven/smoker though. 

On my Radar, I have a Smokin Brothers Premier 30, MAK 1 Star General and the Traeger Timberline 850, leaning towards the MAK

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KevinJ's picture
Dilly Dilly 

Time for some Chili Chili

Mmmmm Beer

Great thing about Chili is like Bourbon in the Barrel it gets better with age.

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jmmysms's picture

Tru dat, if those bowels have red lids I have the same set.

I have one of those dual fuel cabinet smokers from Sam's club. Thing has to be 5 years old, not efficient or pretty but it works. I have only tried one hot and fast smoke, need to fine tune. Haven't smoked on the Weber but want to give it a shot this year. I like to be outside playing around and drinking a beer so I am usually not in a hurry. Playing with fire is half the fun.

My buddy owns a restaurant and has a commercial cabinet smoker, smokes 8 - 10 butts a day. He slices instead of pulls.

Shelby is my chili mix and your recipe is close to mine. I let small bucks and does walk, freezer is empty, but I have a hankering for some venison chili.

This thread makes me hungry and thirsty.

JSMS

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NorCal Buckeye's picture

"Tru dat, if those bowels have red lids I have the same set."

Whoa Jmmy, that's TMI.

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KevinJ's picture

My first foray into Smoking was on a Master Built Electric Smoker, I did OK with it, my girl friend at the time who bought me the MES started showing me BBQ PitBoys Vids on Youtube, they were always cooking/smoking on a Weber Kettle. First time I cooked a couple racks of Ribs on the Kettle, I was hooked and everyone who ate with us that night could not believe how good the Ribs were. I started Smoking everything on the Kettle and gave the MES to a friend. 

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NorCal Buckeye's picture

My first smoker was also an MEB; CalPoppy is smoking fairtrade quinoa on it now.

That said, the Masterbuilt does a much better job on ribs than a pressure cooker. I was talked into trying a rib from one of those Instant Pots at a New Years Eve party and was "underwhelmed". I went back to the chicken wings from Safeway and my cooler of Stone ales.

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KevinJ's picture

Every time Ribs are Boiled, Pressure Cooked, Steamed/Braised (all the same), an Angle loses their Wings. Can't wait to see Instant Pot Steaks and Burgers, I'm sure they'll be awesome though. 

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NorCal Buckeye's picture

First Jmmy with his bowels, now you and your Angle's losing wings.  SMH...

I always followed the wise words of Meathead - "If you boil ribs the terrorists win"

By the way, they've cleaned up the AmazingRibs.com website a good bit (which it needed...).

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KevinJ's picture

I haven't been over there in quite awhile, I go over and check it out. 

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NorCal Buckeye's picture

Yeah the site used to be so damn cumbersome to navigate and read; it's much better now. Justvsaw a chuck roast recipe for pulled beef.

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KevinJ's picture

I have a 4lb chuck roast, planning on making Barbacoa for Tacos this weekend.

3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt (plus additional to season roast)
1 teaspoon black pepper (plus additional to season roast)
1/4 tsp ground cloves
1 cup beef broth or water

Heavily season chuck roast with salt and pepper and cook on smoker until an internal temp of 165 is reached

While roast is cooking, mix the other ingredients together in a aluminum or oven safe pan.

Once the roast hits 165º, place into pan directly on top of other ingredient mixture and cover tightly with foil. Cook in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly. If more liquid is needed to give the meat a good coating, add 1/2 to 1 cup of hot water. Place back into oven and cook for an additional 15-30 minutes until most all liquid has cooked into the meat.

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CALPOPPY's picture

My first smoker was also an MEB; CalPoppy is smoking fairtrade quinoa on it now.

Dude...it's not just Fair Trade, but it's free range. The Poppy household now is a totally open-sourced, free-range, fair trade, gluten-free quinoa household.

Memento mori

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NorCal Buckeye's picture

Oh that's right, sorry.

Question - does it taste better when you pick it up by bicycle or your Nissan Leaf?  I'm guessing by bicycle.

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CALPOPPY's picture

It's better when you run the quinoa grist-mill by bicycle. That way we save a little electric for the Poppy Clan to drive the Leaf to our fair-trade, free range, organic, BPA-free, vegetable guidance indoctrination learning sessions.

Memento mori

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IBLEEDSCARLETANDGRAY's picture

Every time I see the food pics in these kinds of threads I want to go buy/rent a house so I can own a smoker. Just for that reason.

"Sherman ran an option play right through the south" - Woody trolling the SEC.

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NorCal Buckeye's picture

No joke, Kevin's posts a coupla years back got me really into smoking meat.  His pitmaster coaching tree is actually starting to expand quite well.

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Sanantonefan's picture

Have you guys heard about DJ's pressure cooking gizmo? /s

You Got Barbecue Back There!?!?!?!

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NorCal Buckeye's picture

Yeah, that Instant Pot ain't nothing against my next rig, the G.O.A.T. of cooking devices.

Now if I could only gather enough money for those 5 easy payments of $19.99, I'll be able to "set it and forget it!"

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KevinJ's picture

Start a go fund me page. 

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Sanantonefan's picture

Might be hard to get the smoke in there, although the way I cook, I could probably do it. However, your machine would only be good for one use! ;)

You Got Barbecue Back There!?!?!?!

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KevinJ's picture

Had a 7lb Chuck Roast split it into a 3lb and 4lb Roast, the 3lb I'm using for Barbacoa (posted the recipe earlier in the thread), the other I seasoned with Oakridge BBQ Smoky Chili Lime Finishing Salt and course Black Pepper. Smoking these at 280-300 around 3hrs in the roast for Barbacoa will be panned, the other roast will be wrapped in Butcher Paper until probe tender and after resting will be pulled for pulled beef. I'll use it for Tacos, Nachos and other cooks just like I will the Barbacoa. 

Not your traditional BBQ but I can only eat so much and like to change things up, I'm pretty sure I have a good 4lb of Pulled Pork bagged in the Freezer. 

Seasoned

On the smoker, using Weber Briquettes, Pecan and Hickory Chunks for smoke.

2hrs in looking good.

Roast for the Barbacoa panned, the other roast is wrapped. 

I'll start checking to see if they're done in a couple more hours, when they're pull apart tender they're done. 

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NorCal Buckeye's picture

Very nice. I nearly grabbed a chuck roast at Costco but I pulled an audible when I saw they had the large boneless beef short ribs I've been looking for. I'll do one with my rub and the second with your hot sauce method.

I really want to try your barbacoa recipe next.

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NorCal Buckeye's picture

Did a tri tip and sweet potatos with a lump of cherry on the kamado Akorn. The sweet potatos have been a favorite around here.

Cut into quarters, lengthwise. Covered with olive oil, brown sugar, garlic, onion, black and chipotle pepper, cinnamon and nutmeg. So damn good. Even my oldest boy, who doesnt like potatos, eats these up.

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KevinJ's picture

Beef Short Ribs trump Chuck Roast.

I love Tri Tip, I love it so much I was probably cooking it once a week and my wife asked me to stop!

I could cook a Ribeye, Tri Tip and a good thick Burger every week and be perfectly happy.

Yeah I like red meat.   ¯\_(ツ)_/¯ 

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KevinJ's picture
I still sneak one in every now and then
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NorCal Buckeye's picture

That looks nice. I wasn't into tri tip at first but we really got into it here; especially on charcoal. I did one for the bowl game and it disappeared quick.

Agreed on the tri tip and short ribs. I'm due for a nice thick burger.

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osurox's picture

Doing a tri tip tonight on my charcoal weber. Throwing some pecan chips in it as well. Going to sear, then indirect cook. So damn good.

How Firm Thy Friendship...Oh-Hi-Oh

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NorCal Buckeye's picture

Nice. Our boy Corey got a Daniel Boone and is also a big fan of tri tip when he can find it in DC. Btw he and his wife just had a boy.

I recommend starting slow and finishing over the direct heat at the end. It should allow the meat to absorb the smoke much better. Also, the "sear it to lock in the juices" technique is a myth.

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osurox's picture

Corey a dad???? Congrats to them both!  Bax just had his second as well!  Mine just turned 1 and is walking...my how time has flown by! 

I have read so much on the sear/reverse sear, I do a little of both.  I "sear" the meat over direct heat for about 30-45 seconds, rotate 90 degrees and do the same, flip and repeat (gets great looking grill marks), then remove from direct heat and cook slow.  When it is almost "rare", I toss back over direct heat to finish, pulling and letting it sit for 5-10, minutes until it is perfectly cooked to medium.  Probably not the best way to do it but I have had success.

I use a homemade dry rub on the meat:

paprika
cumin
lowry's
onion powder
garlic powder
chipotle pepper
oregano
allspice

 

How Firm Thy Friendship...Oh-Hi-Oh

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NorCal Buckeye's picture

Yeah, it likely is relatively negligible; especially if you're not doing a long low temp smoke.

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KevinJ's picture

Rest of the cook from last night.

Barbacoa

Pulled Beef

Made a Tomatillo and Hatch Chili Salsa

Wife cooked up Lime Rice with Black Beans and Hatch Chilis for a side.

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KevinJ's picture

Forgot to mention it was my first time making Barbacoa, definitely won't be the last, my wife thought it was excellent as well. 

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NorCal Buckeye's picture

Yeah I'll be trying the barbacoa recipe out myself. It looks/sounds great.

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Il_Padrino's picture

7 pork butts for pulled pork. Apply a rub let rest for 6 to 8 hours or less if in a hurry, throw in my Orion Cooker with smoker wood inside and 3 hours later the pork butt is perfect; you can let them rest or place in a crock pot and let simmer for later when ready to eat.  Smoking times are compressed, you can't believe how well smoked the meat gets and the cook time is extremely short when compared to traditional smokers.  I like using this when I don't feel like spending 12 hours tending a smoker, this thing you just load the meat and wood chips inside, close the top, light the top and ring charcoal locations and come back 3 hours later.

This cooker is AWESOME and the best $130 I ever spent.

http://www.theorioncooker.com/ 

Living the life!  Go Buckeyes!  ¯\_(ツ)_/¯ 

1942, 1954, 1957, 1961, 1968, 1970, 2002, 2014 NATIONAL CHAMPIONS!

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jmmysms's picture

I have heard of these, you are the first person I have heard that actually owns and uses one. Any down sides? Is it that fast and easy? Not that I need another cooking appliance on my porch but a man has to have tools and toys.

JSMS

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Il_Padrino's picture

No downside at all.  Stainless steel construction = super easy to clean and heats up super fast and is so easy to use for those times when you want smoked meat but do not have 12 hours to dedicate to tending a smoker.  Don't get me wrong; I have a smoker as well but I use the Orion cooker about 90% of the time now.

Cooks meat by the mountain and cooking times are super short.  Smoker uses wood chips and whatever you want to put inside (bottom) in the smoker tray/drip tray.  The heat source consists of two areas, one on top centered and a large ring around the bottom, that you place charcoal in, pour lighter fluid on, light, and walk away - none of that smoke gets inside the sealed container.  

The cooker has three racks that you can just pile mountains of meat on or you can use the three rib hangars that it comes with. 

After cooking - remove the meat, dump out the coals, and fill the lid and the can with soap and water and let soak for a little while = super easy clean-up, put away, and is ready to use next time with no clean up issues.  It is important (to me) to clean it after use because everything is fresh and makes for a 5-minute cleanup after soaking for a bit. 

Living the life!  Go Buckeyes!  ¯\_(ツ)_/¯ 

1942, 1954, 1957, 1961, 1968, 1970, 2002, 2014 NATIONAL CHAMPIONS!

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jmmysms's picture

Thank you, now you got me thinking.

JSMS

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Il_Padrino's picture

Best $125 you'll spend for years.

Living the life!  Go Buckeyes!  ¯\_(ツ)_/¯ 

1942, 1954, 1957, 1961, 1968, 1970, 2002, 2014 NATIONAL CHAMPIONS!

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Il_Padrino's picture

Orion Cooker was only $125

My view was priceless when I lived in Naples the last time I used my cooker before my stuff went in to storage for my tour up here. 

 

Living the life!  Go Buckeyes!  ¯\_(ツ)_/¯ 

1942, 1954, 1957, 1961, 1968, 1970, 2002, 2014 NATIONAL CHAMPIONS!

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jmmysms's picture

That looks good!

I just spent 3 days in smoking , BBQ and cooking nirvana. Guy I used to work with smoked prime rib, grilled duck and quail and we had venison just about every way imaginable. Oh yeah, corn bread and cobbler were a few of the sides.Yes, this was all at a hunting camp, most cooking done outdoors with a smoker and a couple of grills and a fryer. Did I mention fried fish, venison and duck breast.

We had one deer killed, I saw a huge body monster but it was too dark, to take a shot. We spent last night using a tracking dog to try to find one, no luck.

Weather has definitely improved and once I recover from this week I will be back at it grilling and smoking, not really hungry now.

JSMS

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NorCal Buckeye's picture

Too bad you didn't catch back up to the big one you saw.

What was your favorite way they grilled/smoked the venison? I've only had deer jerky; curious to what best cuts to grill (tenderloin?).

You boys drink a lot of Abita out there? Been a while since I had an Andygator.

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jmmysms's picture

I am the lone Abita man, these are mostly AL boys. They drink a mix of Bud, Yuengling and Dos Equis.

A tenderloin or backstrap is great. Thin cut the tenderloin, batter and fry, melt in your mouth.

For the backstrap cut about 1/4" to 1/2" thick, hammer thin, marinade in your favorite mix. Them add cream cheese, jalapeno, and wrap with bacon, cook on grill until bacon crisp. Some pre cook the bacon, they like the deer meat rare.

If you get an big, old buck best to get jerky, ground meat, and or sausage. Had some great venison boudin last year. There is a place in MS that does an excellent job.

Had some turned into jerky meat and used my smoker to light smoke and dry. Start with 10 pounds, end up with 5. Neighbor kids ate it like it was candy and make mine pretty spicy.

As you tell there are endless possibilities. Deer meat has little to no fat, have to be careful cooking.

JSMS

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NorCal Buckeye's picture

It sounds like every time I hear people prepare venison it's cut thin, ground into sausage or made into sausage. Is that because it's so lean. Just rarely hear about filets or larger steaks.

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jmmysms's picture

Has to do with the butcher / processor. We used to take deer to an actual butcher and you would get roasts, steaks, stew meat and chops. Deer can be VERY low fat and to some has a gamey taste, hence the sausage.

Guy at camp butchers his own and he talked about roasts in the crock pot and chops on the smoker.

The Vikings old coach, Bud Grant had a video on how to butcher game and cooking recommendations. There are many out there.

JSMS

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NorCal Buckeye's picture

Nice. I've had elk burgers and they were great. How would you say elk compares to venison? Wondering if they're about the same or if elk is in between venison and beef.

I guess I need to do a chef's sampler to compare side by side. That'd be a nice option to pair with a beer sampling.

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jmmysms's picture

Most people will prefer elk. The exotic species are great also. Axis deer meat is excellent.

If you get a 1/ 1/2 year old corn fed doe deer the eatin is pretty good though. I have one friend that would rather shot a young doe than a trophy buck. He says you can't eat the antlers and he is right about that.

In my travels I never pass up a chance at mixed grill. Could be elk, buffalo, venison, wild boar with duck or quail and some fish, trout.

So many factors, Age, sex, how killed, most importantly how taken care of after the kill. And of course finally the cook. That is why this weekend was so good, the guy is a good cook and we had duck and venison in multiple ways. And it was all good.

The higher end restaurants that serve wild game have a good beer and wine selection.

JSMS

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NorCal Buckeye's picture

The two beef short ribs and a batch of smoked beans sitting at 300F.  Kids are acting like animals/assholes so I'm in the garage drinking beer, cooking dinner and "getting some work done".

Can't wait to try the one with Crystal hot sauce on it.
 

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NorCal Buckeye's picture

Beans were the best yet; short ribs were OK. I will wrap them next time as they turned out a bit drier than I hoped.

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NorCal Buckeye's picture

Had the leftovers for lunch today and they turned out a bit better.  I covered one in the hot sauce and wrapped it in foil so when I heated it back up in the oven it came out a bit more moist.

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Skunk bear blood's picture

Dam, I should have looked thru this post earlier. Great looking chow, I thought about cooking today but opted out for my typical cool sunday afternoon combo of Duck Pho and Pork Banh Mi sandwich.   I'll think I'll smoke some meat next weekend!

#POPPYSTRONG

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NorCal Buckeye's picture

Man, I would do some work on a coupla banh mi sandwiches right now. Don't worry, your grill is always there waiting for you.

Tip of the glass to you (North Coast's Brother Thelonious belgian style abbey ale).

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Jumar's picture

All that food looks amazing. The dual fuel Masterbuilt can't hold steady temps when it is too cold out so I am really looking forward to some warmer weather.

If you continue to think what you always thought, you will continue to get what you always got. #AlumforStaff

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Stephen3108's picture

Just a shot in the dark here but I know there are folks from all over that visit the site. If anyone would like to trade beers for some great Ohio stuff shoot me a message. Mostly interested in stuff you can't get in Columbus. 

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NorCal Buckeye's picture

Have you found a reasonably priced method to ship it?  The one time I swapped it cost more to ship it than it did for the beer.  $50 for a six-pack of Pliny (17.2 ounce bottles) was quite pricey.

If not cost effective way to ship, the good news is there are soo many great breweries out there in nearly every area so it's quite easy to find great options wherever you're at.

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Stephen3108's picture

Really the cheapest way is FedEx. I normally ship cans so it’s a little more reasonable. I can see where bottles would be a little tougher. Let me know if you’re ever interested in any Columbus stuff for some Pliny!! 

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NorCal Buckeye's picture

Yeah, we used FedEx too.  Now that I add it all up, the beer and shipping was probably closer to $65-70, which is like $11/bottle.  Spent a bit of money on packing materials too.  I think with all the hype and effort to get the bottles, it was a bit of a letdown for Nappy.  Back in the day there weren't really many brews like it, but now you can't swing a dead cat without hitting a microbrewery without half a dozen IPAs.

I've found one good local option here is the Lagunitas "Sucks!" double IPA - it's pretty comparable.  I had a DIPA from Rubicon that was supposed to be a dead ringer for it.

Pliny uses Amarillo, Centennial, CTZ and Simcoe hops and has a floral, citrus and pine flavor.  Find a nice balanced, west-coast style DIPA from a place near where you live and you can't go wrong.  And for the price to ship you can get 9 or 10 local six packs!

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NorCal Buckeye's picture

Finally got around to doing pizzas again. Turned out really well this time.  600-650F on the kamado with a pizza stone and two chunks of cherry wood.  Kept it simple with toppings - chopped up sopressata from the charcuterie sampler , olives for the oldest. Put toppings below and above thick layer of mozzarella (freshly grated ).  Lots of spices and,herbs to amp up the flavor (garlic, onion, red pepper flakes, oregano, parsley).  Use the parchment paper to get them onto the stone with ease; I slide it out after about 2-3 minutes.

Mine right off the grill.

Had a fee Sierra Nevada Hop Bullet DIPAs for prep and dinner, and a Knee Deep Lupulin River DIPA for dessert.

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CALPOPPY's picture

Olave that looks nice.

Memento mori

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NorCal Buckeye's picture

I ran out of those Ohio beers. Gonna need some more, even if it's a year old porter.

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Skunk bear blood's picture

NorCal...double dam....those pies look great with a slight essence of smoked cherry!!  My daughter came over for the day so we went with the Lamb Koobideh, Beef Koobideh & Dolmeh. However, given my abilities in the application of extrapolation /  interpolation; I figure you are about 1 hour 15 minutes from where I live. Given my success regarding  the probabilities of assumptions I believe I can come close to your general proximity.  Then I will just roll the window down and follow my nose!  So next time you post pics of this great looking chow .....you might listen for a booming "Hang on Sloopy".  I'll be the guy driving the S-80 Volvo looking for a tasty snack!  :)

#POPPYSTRONG

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NorCal Buckeye's picture

If you're down by Vandenberg it'll be a bit longer than 1h 15m. If you're in the South Bay that sounds about right, when traffic is light.

I'm up between Vacaville and Fairfield. If you're ever around Travis AFB blast Sloopy loud and proud; I'll probably hear it.

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osu992's picture

This transitioning to a Super Bowl food plans thread for a week?

New Day for OSU. Same noon for TTUN.

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jmmysms's picture

My GF and I sit down on Sunday to plan for shopping and cooking for the week. Neither realized until then that she has reserve duty out of state this weekend and the Super Bowl is Sunday. I have 3 or 4 racks of ribs in the freezer so I may pull them out. Not sure if I smoke them Saturday or Sunday. Don't really care about the game and you can see the commercials on YouTube.

I spent last night in shorts and a t shirt, barefoot, grilling steaks. It will be cool here but I am back in the mode of there is no better way to spend an evening than on the back porch, smoking or grilling with an adult beverage in my hand. I never really stopped but the frequency dropped.

I am all ears for any SB grilling suggestions.I think I have some pulled pork, where is that pulled pork chili recipe.

JSMS

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NorCal Buckeye's picture

The pork chili recipe is linked above towards the top - it's in the 3M Tailgate thread. Super simple - can of pinto beans, can of Rotel "Chili Fixins" ( or regular Rotel and add spices) and add 1-2 lbs of pulled pork. Simmer for an hour or so. Goes well with tortilla chips (to scoop).

I add my own spices after mixing. Garlic, onion, chipotle, black pepper, some cumin and mustard powder if you'd like.

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NorCal Buckeye's picture

This transitioning to a Super Bowl food plans thread for a week?

It just did!   Great idea.

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osurox's picture

Did some more tri tips last night.  Love that cut of meat.  Did a reverse sear this time.  Low and slow, indirect heat on the weber charcoal with a few hickory chips.  Then put over direct heat at the end.  Perfect medium cook after pulling and resting for 10 minutes.  Had some fried zucchini, and roasted potatoes/broccoli as sides. 

How Firm Thy Friendship...Oh-Hi-Oh

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NorCal Buckeye's picture

I really like hickory with beef as well. I'm debating between ribeyes and tri tip for later this week. I may be tempted to redoing the short ribs but wrapping half way this time.

I love doing zucchini/squash and other vegetables on the pellet grill as it is friendlier to veggies than the charcoal flavor and higher heat of the kamado.

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NorCal Buckeye's picture

When presented the option, Lil NorCal#1 chose ribeyes over tri tip.

Here they are about halfway done on the Akorn.  Indirect at about 400F with a big ole chunk of cherry. Also had CPoopy's favorite - brussel sprouts. 

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KevinJ's picture

Nothing better than a Ribeye. 

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CALPOPPY's picture

Also had CPoopy's favorite - brussel sprouts. 

It’s just that it’s not the favorite of others if I eat them.

Memento mori

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KevinJ's picture

Pizza and beer last night.

Put a couple of fist sized chunks of Pecan on top of the Lump Charcoal when the pizza went on for that wood fire pizza flavor. 
This one took about 10 minutes to cook, rotated the pie 180 5 minutes in.
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Mr. Bill's picture

Looks great, Kevin.

After staring at these pics ... definitely having pizza tonight.

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hetuck's picture

The "Columbus Cut" of the pizza shows your roots. Interesting story of the origin:

https://cmhgourmand.com/2008/10/05/columbus-pizza-history-a-slice-by-sli...

Winning is a habit. Unfortunately, so is losing.

Vince Lombardi

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jmmysms's picture

I made the pulled pork chili Friday, my recipe is similar to KJs. Never had this before and it turned out pretty good. Girlfriend tasted it before heading out and asked me to save her some. No problem this was a huge batch.

Smoked ribs yesterday in a constant downpour, my smoker is under the porch but next to end of house, gets some rain when windy. They may have been a little over cooked, 2-2-1 fall off the bone but man they taste good.

Not sure what I am going to do today. Still have plenty of left overs. Thought about some simple burgers on the weber while I clean the smoker. Pizza looks good.

It has been a red wine weekend. I see an Abita in my future today.

JSMS

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NorCal Buckeye's picture

Wash down the leftover chili and burgers with frosty "Abita Amba".

I picked up some white beans to give his mix a spin myself. Probably will make it later with the last of my frozen brisket.

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NorCal Buckeye's picture

Pizzas again for the Superbowl. While JT was bringing sexy back I cooked up 4 more of these. Plenty of Stone, Lagunitas and Firestone Walker ales to drive off thirst.

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NorCal Buckeye's picture

Did a prime tri tip on the Kamado a few days ago.  Really like only having to grill one cut of meat instead of playing thermodynamics analyst to get all 3 steaks just right. More forgiving with the thicker cut too.

About 30 minutes at 400F with a lump of cherry.  Also had Poppy's favorite - brussel sprouts.

Enjoyed it with a mixpack of Stone ales from good ole Costco.  Happy to find a mixpack of Firestone ales there too (Lip Dynamite Yes)

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CALPOPPY's picture

Brussel sprouts!

{Wet fart noises}

Memento mori

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NorCal Buckeye's picture

Haha,, perfect. If I'm not careful that might show up on Earle's meme thread.

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KevinJ's picture

Eeny, meeny, miny, moe saw a DFH Variety 12 Pack and couldn't say no.

They all go great with Beef Short Ribs.

Smoked at 280 on the Drum with Weber briquettes, Pecan and Hickory chunks for smoke flavor, 2hrs in.

Wrapped in Butcher Paper 3.5hrs in and they were probe tender at 5.5hrs, pulled and let rest for an hour.

Awesome Bark on these.

So tender you could cut it with a fork.

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NorCal Buckeye's picture

Very nice. Reading this after finishing a late lunch of lentils and naan after digging through the fridge, so I'm extra jealous.

I had their 120 minute IPA on tap a year or so ago and man was it boozy. Ran into a Firestone Walker "Bravo", a 13.2% barrel aged porter over the weekend and man it had a huge kick.

Nice job on the bones.

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KevinJ's picture

I'm not a fan of the 120, I had a Stout of theirs that was I think the ABV was18.5% recently and I wasn't into it either, they just don't really taste like beer to me. I have found I don't like going higher than around 10% ABV and the sweet spot for me is usually around 7% give or take although I like 90 Minute IPA a lot and Bells Hopslam Ale,  I'm a big fan and very familiar with all of the beers in the variety pack. 

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NorCal Buckeye's picture

The Bravo tasted like a stout with a shot of bourbon in it, in both flavor and strength. Too much for this guy to enjoy. Glad it was only 12oz.

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NorCal Buckeye's picture

So late yesterday I was volunteered to smoke up some pig candy (bacon) and breakfast sausage for a get together this morning. I had also planned on smoking the rack of pork today, so lots of pig meat hitting the ole Akorn today.

3# of bacon and 15 sausage links smoked with cherry for breakfast.

So for dinner it is the rack of pork:

Planning on splitting the 4 pieces to single ribs and making "pork lollipops". 

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NorCal Buckeye's picture

I'm fighting the food coma bad right now. The flavor was great and it was "fun" to have pork on a stick, but I think I'd rather just focus on just ribs or a loin. Both Mrs NC and my oldest boy got through only half of one loin and I carved off each of the ribs for myself. Lots of leftovers.

Enjoyed a couple Citra Extra Pale Ales from Knee Deep while grilling and a few "Sells out den" IPAs from Middle Brow while eating. Both were fantastic and offset the heat from the chipotle on the pork and brussel sprouts.

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SlickityDarza's picture

So much good beer this weekend... M-43, Boss Tweed, Waldos' Special Ale, Samoa This, KBS, Zombie Dust, Wig Splitter.. Epic.

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CALPOPPY's picture

I think that I downed 12 of the Karl Strauss Mosaic this weekend. Nice brew.

Memento mori

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NorCal Buckeye's picture

Nice. When I was in San Diego I heard a lot of great things about Karl Straus.

You bring any back from your glamping trip?

Btw, if you and Lil CP #1 are still down ill reserve the camp site at Mt Diablo for Friday night.

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CALPOPPY's picture

I’ve been purchasing the Mosaic from Nugget, so we have access to it up this way. Karl Strauss Mosaic is a session IPA so I am really liking it as it’s well balanced. Also got a 4-pack of New Glory Ubahdank. It’s an IPA also with Mosaic hops (which are my new favorite). It’s good but not as well balanced as the Mosaic, most likely because it’s higher ABV.

We are down for Mt. Diablo...as long as it doesn’t rain.

Memento mori

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NorCal Buckeye's picture

Wtf? Man, I thought we had our last rain of the year and after seeing your comment I pull up the forecast and see rain for Friday. Man.

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hetuck's picture

Would you trade for three inches of wet snow on the night of April Fools Day? And that is no joke. 

Winning is a habit. Unfortunately, so is losing.

Vince Lombardi

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NorCal Buckeye's picture

Yeah, saw that yesterday and enjoyed the fact it was on April Fool's Day. I'll take an unexpected inch of rain over the late season wet snow. Do not miss the wild weather of the Midwest.

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jmmysms's picture

This AM a buddy from Pittsburgh sent me a picture of his truck covered in snow. Right after that a buddy from Akron sent me one of the snow on the ground. I know this year is unusual but this winter has sucked for my friends in the midwest.

I have a weber performer grill that has a gas starter. The starter stopped working so I threw a butt in the smoker and started working on the grill, this was yesterday. It was a cool 55 degrees when I started but warmed up quickly. I spent most of the day outside. Saturday was nice but I spent all day renovating the guest bathroom. 

Today is sunny and warm so I am heading out for a 20 mile bike ride. We have about one more month before the heat and humidity start to take over. We have about one month of winter and it is usually wet, this year it was also cold. Nothing like Ohio and PA.

JSMS

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NorCal Buckeye's picture

Yeah, we're gerting into the sweet spot in weather here - April and May. 80, sunny and dry. The end of September and October are also perfect here. The summer is quite hot. Dry, but not.

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Brohio's picture

For any wine guys out there, This past weekend, my girl and I headed down to Valle de Guadalupe in Mexico with friends of ours and can confirm it is a better experience than Napa Valley 100%. There's about 100 wineries and some absolutely amazing restaurants for a fraction of the cost of a Napa trip, and I found the views and wine both better as a whole. We hired a driver for the day for like $100 US and hopped around to all of the best ones. It is almost criminally cheap compared to Napa and I found the food much better. We stayed in Ensenada in a house on the beach for $100 a night on AirBnb. We ate dinner at Finca Altozano (worth a google search) and Boules and both shot to the top of the best restaurants I've been to in Mexico. Full tastings were like $18 US at all the wineries and the most I paid for a bottle was $40 US. (You'e allowed to bring 2 bottles per person back over the border). I highly suspect that eventually California will catch on and these places will become tourist traps but for now, it's incredible. 

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NorCal Buckeye's picture

I live 30 minutes from Napa and find myself passing it by for Sonoma or many other growimg areas. Don't get me wrong, Napa is nice but there are better and more economical wineries to visit in California beyond Napa. Even down by you all in SoCal.

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CALPOPPY's picture

Anderson Valley for the win!

Or anywhere along Russian River.

Napa Valley has gotten too pricey, although a few good places I really like up in Calistoga area.

Driven through the Valle in Baja but that was coming back from field work and we didn’t go wine tasting.

Memento mori

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NorCal Buckeye's picture

Yeah Sonoma, Mendocino, even Lake County. He'll, theres a few nice places here in Solano (Suisun Valley). Down the Central Coast in Monterey, SLO and Santa Barabara too.

All you need are those hot and dry days with the cool nights.

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Brohio's picture

Out of curiosity, with you both being NorCal guys, have either of you hit Manresa yet? 

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NorCal Buckeye's picture

Manresa State Beach? Fantastic.

Oh, I'm guessing you probably mean the fancy restaurant down in Los Gatos. Naw, the only time I go through South Bay is on the way to Santa Cruz or Monterey. The city of Los Gatos is beautiful though. We stopped there on a trip through to Santa Cruz once and discovered that nice enclave of suburban tech millionaires.

I looked up Manresa and the third picture on Yelp has a fancy little desert on a plate with rocks. You're much more likely to find CalPoppy and I at a brew pub; with younger kids we don't get to too many 3 Michelin star rated joints these days. Especially around the tech rich. That said, if someone invited us and found us a sitter then count me in.

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CALPOPPY's picture

Out of curiosity, with you both being NorCal guys, have either of you hit Manresa yet? 

Yeah, I had no idea what Manresa was. I can give recommendations to many things, but high end food is not something with which I am too familiar. Probably because I never had much money (school and such), and now that I make a bit more, kids keep us from going out to many fancy places.

But if you want to know good spots to look at plants, I can probably provide that.

Memento mori

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NorCal Buckeye's picture

I was wondering if they're one if those joints that purposely doesn't have high chairs. Then again, they don't want little animals like mine ruining their fancy dinner experience.

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Brohio's picture

I feel like such an "LA guy" reading your responses lol. 

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KevinJ's picture

I'd rather eat a Ribeye than Prime Rib but was asked to cook Prime Rib so this is my first Prime Rib Roast cook.

Started off with a 6.5lbs Black Angus Boneless Rib Roast aggressively trimmed, trim weight 5.25lbs, dry brined/seasoned 24hrs prior to the cook.

24hrs later trussed up and ready to cook.

Cooking at 225 give or take, with a small chunk of Pecan for a kiss of smoke. 

My original plan was to pull when the IT hit 120 and do a reverse sear but I really liked the color and texture of the roast when it hit 120 so I just let it ride until it hit an IT of 132, figuring it would climb another 3 to 5 degrees while resting. 

Resting IT plateaued at 134

Rib Roast cut like butter, ridiculously tender. 

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NorCal Buckeye's picture

Nicely done, I've been meaning to try a prime rib so this may have to be my next cook with a big enough crowd. Maybe CalPoppy and his crew, but only if he stops editing tacos typos into my comments.

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CALPOPPY's picture

Editing tacos? That is a weird thing to say. I certainly wouldn't edit any of those into your comments.

Memento mori

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KevinJ's picture

Got a new toy

Compart Duroc St Louis Spares, just look at the marbling on these.

Top rack seasoned with BPS Money bottom rack Loot 'N Booty Everything Rub, cooked naked, did give them a 50/50 ACV/water spritz after 2hrs on the hour, served dry. 
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NorCal Buckeye's picture

Damn they look good, what temp did you use? What type of pellets for the pork?

Congrats on the new toy. Hope it was a gift, those Mak Grills ain't cheap!

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KevinJ's picture

Thanks cooked them at 200 for 2hrs to put some smoke on them, then bumped the temp up to 250, they took another 3:15 before they were ready to pull. I used a 50/50 mix of Lumberjack 100% Cherry/100% Hickory. 

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NorCal Buckeye's picture

Recently did a run of the boneless beef short ribs, again using your Louisiana hot sauce approach KJ.

Smoked with hickory and cherry at 230F, wrapped in foil when meat hit 150F and fimished inside.

Mrs NorCal's favorite.

Really enjoying this year's run of Lagunitas' "Born Again Yesterday" unfiltered ale. Beautiful and bright beer with a fresh mild hop flavor.

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Hovenaut's picture

I should not be looking at this this early in the morning. 

Axe cancer. 

Paralyze resistance with persistence.

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IBLEEDSCARLETANDGRAY's picture

These threads are one of the motivations for me buying a house so I can smoke meats all weekend. Great stuff.

"Sherman ran an option play right through the south" - Woody trolling the SEC.

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jmmysms's picture

I feel your pain. My GF and I rented an apartment for what was supposed to be short term but ended up being well over a year while we looked for a house. My grill was on the back end of the POD and was the first thing I unpacked and used. I haven't stopped yet. I grill most every night, year round. I haven't been smoking much as I have been consumed with household chores, so there is that trade off.

I actually had to clean my weber last week. The one touch ash system stopped working there was so much accumulated fat, grease and sauce in the bottom. Of course I fired it up right after to get a clean burn then used it the next day. I am looking at grilling some simple stuffed burgers tomorrow. I feel a smoke in my bones also.

JSMS

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NorCal Buckeye's picture

You can always get a smaller charcoal grill and still work magic. May not be able to fit 4 slabs of ribs on it but with the coals offset for indirect heat and a lump or two of hardwood for flavor and you're in business.

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KevinJ's picture

I do prefer todo Kababs on a WGA, sometimes even a Ribeye Steaks. 

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NorCal Buckeye's picture

My man, I may have to pick up one of those Weber Go Anywheres for camping. Wife wanted me to get a small portable propane grill for our upcoming trips but I can't bring myself to buying an overpriced $200 mini gas grill.

I may get me a WGA for our fire lookout trip in a few weeks.

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KevinJ's picture

I like it and use it at home more than I thought a I would, during the week I'm just cooking for 2 and it's my goto Kabob cooker. Have a good friend who does the RV thing, he carries a GMG Davy Crockett and WGA, has all his bases covered. 

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NorCal Buckeye's picture

Nice, if I had an RV or camper the first purchase I'd make is the Davy Crocket. Still love my GMG Daniel Boone.

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NorCal Buckeye's picture

With the rest of the NorCal crew visiting the in-laws in Louisiana I had to find something smaller to grill yesterday. Saw some beef short ribs and thought I'd try them Kalbi style.  Made a version of Meathead's Kalbi marinade (amazingribs.com) with what I had at home.

Threw them on the grill with some sliced tomatoes and corn with my beef & veggie rub (melted butter for the corn to make it stick).  I usually just grill corn in the husk but you all inspired me a few months ago with your grilled corn recipes.  As usual, I threw a lump of cherry wood on the coals, which worked great on the veggies.  It was over 100 degrees yesterday so I jumped in and out of the pool while doing yard work and grilling.

Appetizer

Well charred ribs.

The Kalbi marinade was nice and the corn turned out fantastic (it'll be my new method going forward).  Ribs were OK, I like the larger boneless beef short ribs as there's less cartilage and it leaves the meat much more tender.  I also have a feeling that since they were already individually cut it made them a bit more tough - if you have any tips for beef short ribs let me know.

HS
gbuck79's picture

I never got the allure of Shitty Barbacue but had Ray Rays for first time and it was awesome

george baker

HS