Jul 06

Memorial Day 2012

I only have a few picture from the calm Memorial Day this year. I did 5lbs of Blooming Glenn baby back ribs on the Big Green Egg. Threw on some hotĀ ItalianĀ sausage towards the end. Why the heck not.

image
Used my standard rub on the ribs. I finally managed to figure out how to remove the membrane from the backside. I was very pleased with myself.

image
Using the dedicated upside down v-rack provides a great foundation to keep the ribs upright.

image
The sausage fit perfectly around the ribs.

Jul 06

05-May-2012

We were visited by our friends from Long Island so we decided to have some fun.

Follow the pictures for a smoking of a full sized port butt. My first time trying something this large.
image
The rub was my standard that I use on pork. The recipe has been posted previously.

image
The night before I seasoned in and wrapped it up in plastic wrap.

image

image
It was about 6am when I went outside to start the BGE.

image
Used a mix of apple and cherry wood chunks.

image
Its looking pretty good already and it hasn’t even started.

image
Almost forgot the injection. Good think I remembered.

image
A few hours in and its starting to look good.

image
Skip ahead of few hours and the Resin has been broken out. Love that stuff.

image
In an effort to be heat efficient, I surrounded the butt with potatoes and roasted garlic.

image
The final result was delicious. It was delicious.

Apr 22

Sunday Smoking

I need to work on “cleaning” out the freezer so I cooked up some tasty meat last Sunday.
A 2.75 lb beef brisket in the middle with a pork country rib on each side.

Here they are at the beginning of the 5 hours.
image

I mopped every hour or so. It was a mix of beer, white vinegar and spices.
image

The final product.
image

Landshark!
image

I don’t have a picture of it but my new favorite dipping sauce came out of the cook book. “Texas Style” sauce – pan drippings mixed with ketchup. I wasn’t sure at first if it would be good but I loved it. The vinegar of the mop mixed with the spices and ketchup was delicious. Worked great with the beef.

Jan 29

Back at it

I still need to post pictures from Thanksgiving but today I’m back to talk about lamb. The weather was too nice out yesterday (52 degrees in January!) to not grill. I fired up the BGE and smoked 2 lamb legs. While I was at it, I charred some peppers for a salad on the Weber gas. It was nice to have a break from the cold weather to squeeze in a little grilling.

image

Oak wood chips produce a white smoke.

image

2 Lamb legs studded with garlic, ginger and onion on indirect heat.

image

2 hours later with the sauce on them.

image

Charred peppers for the salad.

Oct 23

Rob’s Ribs Take 5

Today I made ribs on the BGE. I used basics from my Take 4 setup and tried to add more flavor to them. I think I accomplished that.

The rub:

  • 1/2 C turbinado sugar
  • Just under 1/2 C kosher salt
  • 1/2 Tbsp paprika
  • 1/2 Tbsp hot hungarian paprika
  • 1 Tbsp onion powder
  • 1 Tbsp freshly ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp ground cumin
  • 1 Tbsp chile powder
  • 1 Tbsp celery salt
  • 1/2 Tbsp ancho chile powder
  • 1/2 Tbsp chile powder

imageThe smoke has started.

imageAnother shot at the beginning.

imageAt the start of hour 2, I added some butter. Earlier than I did during the last time.

imageAt the end of hour 3.

image I wrapped them in foil for hour 4 and added tangerine juice. That was the only citrus I had in the house.

imageWe were getting hungry so I threw on some quesadillas.

imageWe added broccoli and potatoes to the meal.

imageNot everyone wanted sauce this time so I added some Big Dutts on my plate.

imageThe finished product. Yum!

Overall these were my best ribs so far. We agreed that they still need something to kick them up a notch. I’m thinking a vinegar sauce. We’ll try that next time.