Grilled up a bacon pizza. Good stuff.
Apr
22
Mar
11
To Grill or BBQ?
I should have planned better and broken out the BGE but I didn’t. I’m grilling some pizza instead.
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.
Before the flip.
Almost 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.
The finished product.
The wheels.
Ready 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
The smoke has started.
Another shot at the beginning.
At the start of hour 2, I added some butter. Earlier than I did during the last time.
At the end of hour 3.
I wrapped them in foil for hour 4 and added tangerine juice. That was the only citrus I had in the house.
We were getting hungry so I threw on some quesadillas.
We added broccoli and potatoes to the meal.
Not everyone wanted sauce this time so I added some Big Dutts on my plate.
The 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.