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.

Sep 25

Summary of July and August BBQ’ing

My phone is backed up with BBQ pictures. Instead of separating posts for everything, I’m going to writ up one massive entry.

Soaking wood chips for the pork butt that I cooked in July.

Fresh pork butt.

Duplicate. 🙂

All spiced and ready to go.

Yeah spices!

I used the larger wood chunks this time.

SMOKE!

Ready to go.

Angle shot.

With about an hour left, I put on some corn on the cob.

Gotta love corn.

Grilled corn is one of my favorites.

Close up.

The pork is done and in the house.

Another night in July I cooked up some zucchini from our garden.

The supplies.

My trustee salt and pepper grinder and the universal extra virgin olive oil.

At the end of July, I grilled up some local beats and corn. The beats were sweet and juicy.

Super chivy pizza.

I love chives.

I used the leftover zucchini to make a salad with feta cheese.

Excellent cedar plank salmon.

This time it did not catch fire.

Perfect grilling.

Random shot of asparagus and zucchini I made in August.

In late August, we were visited by Steph and Bobby. I make Piri Piri Chicken with a homemade sauce. Its turning out to be one of my specialties.

I also grilled some watermelon. That’s right, watermelon.

The chicken took a while. It was pretty cold inside.

Good this I spatchcocked it so it cooked evenly throughout.

Now we jump to the day after hurricane Irene. I grilled chicken thighs.

Erin made a delicious salad and Israel couscous.

Considering we were scrapping the barrel to find things to cook, I think we did an excellent job feeding our refugees.

After we got back from Spain in September, I harvested a 20inch 5.12lb zucchini. It was the biggest we’ve ever grown.

I grilled all of it. It took up the entire grill. Wow.

Aug 28

Hurricane Grilling

Hurricane Irene blew through yesterday and this morning. Thankfully we are West enough and high enough to not have any significant issues. We definitely got our share of rain and wind. All of the bridges and a lot of the roads that lead to our house are flooded out. It could take days for the water to recede. Two of our friends from Long Island evacuated and ended up at our house with their cat.

Now that we had guests, we had to do something for food. Why not grill? So we did. I made some Jamaican Jerk marinaded chicken wings last night while heavy rain was coming down.
image

image

image

image

For lunch today, I grilled up some brats and zucchini. I moved the grilled around the side of the garage to block some of the wind.
image

image

Jul 21

Triple Digit Grilling

It reached 100 degrees F. today. That’s pretty hot if you ask me. So why not celebrate the head buy firing up the grill. Tonight I did a basic chuck roast cut in half (to keep the cook time down thus not burning the outside) with a horseradish mustard glaze.

Horseradish Mustard Glaze

  • Two heaping tablespoons of jarred coarse horseradish.
  • ~1/3 cup of Dijon mustard.
  • Pinch of sea salt
  • Fresh ground black pepper to taste.

Similar to what I did last night with the chicken, I salt and peppered the steak to start. Once the meat got over half way done, I coated it with the mustard glaze. It turned out great. I’m not a huge mustard fan but I really liked this.
imageAt the end ready to take them off.

imageThe pictures are washed out due to the sunlight but trust me, they’re mustard yellow.

Jul 21

BBQ Chicken Thighs

Yesterday I grilled up chicken thighs on the grill. I started with some leftover salty rib rub I had leftover. Chicken is a good candidate for salt so I thought this was a good use for it. Once the chicken was over half way done, I added sauce to each side as I flipped the thighs. I used Bigg Dutt’s Spicy Original BBQ Sauce. I met Bigg Dutt (Matt) at our local farmers market. He immediately impressed me with his sauces and love for all things BBQ. His Spicy Original Sauce is fantastic. Tonight was my first test for it. The chicken turned out great. With the rub and the sauce, the chicken was flavorful and moist. (I’ve been known to over/under cook chicken so I was happy that I did it right this time) While I will continue to experiment with rubs, I see no reason to mess with sauces as long as I have Bigg Dutt’s.

imageGo buy some at your local Wegmans store if you live near Collegeville or Malvern PA.

imageTrying to be “artistic”. 🙂

imageThe 3 things I need for good BBQ chicken. My Weber, a good thermometer and delicious sauce.

imageThe chicken before the sauce but after the rub.

imageClose up.

imageLooking Good.

imageChicken is ready.

imageInside ready for dinner.