Oct 30

Buffalo Burgers

Erin made some Asian inspired buffalo burgers tonight. I volunteered to grill them up. The propane is starting to get a bit thick but the Weber lit on the first try.
imageBefore the flip.

imageAlmost ready to eat.

Oct 23

New Charcoal Container

I’m tired of my charcoal collecting moisture in the basement so I constructed a small wheeled rubber container today. I picked up a 10gal/50lb rubber container, 4 casters and some nuts, bolts and washers at Lowes yesterday.

imageThe finished product.

imageThe wheels.

imageReady to go!

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.