What's for Dinner?

[ceeaton]

I have not had good luck with wrapping ribs. I've tried it a couple pf times and they wind up super tender but tasting more like they were boiled than smoked. I do them at 225 - 250° for about 6 hours and let them rest about 15 minutes before digging in.

Never had that issue when wrapping them. Normally do a full 3 hours of smoke and charcoal before wrapping with some bbq sauce watered down with cider vinegar. I think the idea is to conserve the fat that renders to coat them with when you eat them.



These are baby backs that were really thick, I think there isn't a lot of rib for the meat to pull back off of, but they are wonderfully tender, spicy with no "boiled" flavor or texture. I ran out of time, but I'd normally put these back on for an hour to crisp them up a bit....

 

[tullamore]

Never had that issue when wrapping them. Normally do a full 3 hours of smoke and charcoal before wrapping with some bbq sauce watered down with cider vinegar. I think the idea is to conserve the fat that renders to coat them with when you eat them.

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These are baby backs that were really thick, I think there isn't a lot of rib for the meat to pull back off of, but they are wonderfully tender, spicy with no "boiled" flavor or texture. I ran out of time, but I'd normally put these back on for an hour to crisp them up a bit....

great bark - very nice!
i like the St Louis cut - cause of the fat and marbling
my wife prefers the baby backs
but i say - its all about the fat - fat=flavor

 

[winemaker81]

Once summer hits, we don't use the oven much, so I haven't made pizza in quite a while.

The sauce? I had a can of stewed tomatoes and a couple of small cans of sauce in the cupboard, so I coarsely chopped the tomatoes, added oregano, basic, salt, & pepper, and sauted for a few minutes. I purchased a salami assortment, which is under the cheese.

 

[ceeaton]

great bark - very nice!
i like the St Louis cut - cause of the fat and marbling
my wife prefers the baby backs
but i say - its all about the fat - fat=flavor

I normally get the whole rib, no trimming and trim it myself. There was plenty of fat on these and they were thick as could be. They were only about $7 at BJs, so I couldn't resist, I just needed to cook something outside for a change, lol.

Edit: Actually I think I got them at Weis, $2.99/lb.

My Son is on a video call from Okinawa, he's drooling. I think I've got to make some when he visits for a month around Christmas...

 

[Hazelemere]

Peaches and cream corn chowder with potatoes, red pepper, salt free chicken broth, tamari, worcestershire sauce, milk, thyme and basil all organic and home grown except for the chicken broth, tamari and worcestershire

 

[bstnh1]

You tried the 3-2-1 method? The (1) is a critical step in the process.

Yep! That's the method I've tried. For some reason I wind up with steamed ribs and unwrapping them for the final hour didn't seem to firm them up much.

 

[ceeaton]

Yep! That's the method I've tried. For some reason I wind up with steamed ribs and unwrapping them for the final hour didn't seem to firm them up much.

Did you unwrap, move out of the wrap to be standalone on the grill (ie. no foil underneath)?

 

[Neb Farmer]

What is for dinner? Breakfast!

 

[David Violante]

Still working on getting the top of my pizzas a little more browned. I’m making them on the grill so it’s not so hot in the house. Plus, I love cooking on the grill. Hmmmm…..

 

[Kraffty]

I think an explanation is in order here for these very simple dinner plates. Chicken legs generously S&P’d then vacuum sealed and frozen weeks ago. Sous vide with an Anova at 145 for 3 hours outside the RV then thrown on a tiny charcoal grill to finish and crisp. Rice simmered over the grill about 15 mins with the broccoli on top all while drinking an undisclosed number of ice cold beers. Spaghetti and homemade French bread tonight, life’s tough!

 

[tullamore]

Falafel burgers with tahini sauce
with a old school italian salad - 2 day old bread -cucumbers, cherry tomatoes and red peppers from my garden, olives bocconcini cheese, olive oil dressing with fresh thyme, basil and oregano(also from my garden)

 

[ibglowin]

I did not cook this. LOL

 

[tullamore]

looks good - washed it down with an IPA?

 

[ibglowin]

looks good - washed it down with an IPA?

Hazy IPA!

 

[winemaker81]

Mrs. WM81 requested meatballs for dinner. Ground turkey, couple of eggs, salt, pepper, granulated garlic, and dried onion. Added enough cornstarch and breadcrumbs to make the mixture cohesive. Browned then simmered in white wine.

 

[Boatboy24]

Both kids away at football games tonight. We decided to have a good meal in their absence. Filets slow cooked at 250 on the SmokeFire until about 110 internal, then I took them off and got the grill up to about 550 and seared to finish.

 

[winemaker81]

Pork shoulder in the crock pot. 6 lb roast is a lot of meat for 2 people.



I clean and shred it, makes a big pile:



Tonight we enjoyed it with BBQ sauce. Tomorrow is pork enchiladas. Sunday or Tuesday we'll find something else to do with the remainder. Plus lunches -- I make enchiladas for 4 ... even through there's 2 of us. Gotta have lunches!

 

[ibglowin]

Let's get this party started a day early!

 

[Boatboy24]

Was going to be grilling these tonight. Slight change of plans - heading over to see my parents and we'll cook 'em up there, along with a few other things.

 

[ibglowin]

Ribs are almost done!


Mystery Smoked Meat! 3lb Rib Roast left over from the Holiday's