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Showing content with the highest reputation on 06/09/2022 in all areas

  1. Golf Griller

    Dino Ribs

    @CentralTexBBQ I finally got the pictures uploaded from my phone from this weekend's cook. Last January I purchased a package of dino ribs at Costco. I was trying to decide what to grill Sunday. My wife suggested that I do the dino ribs in the freezer. Here are the ribs seasoned up and put on the grill. Ready to come off the grill after about six hours at a solid 250*. And of the grill. Probed super tender. They might have been ready at five or five and a half hours. Plated up on the fine china. I also gave my neighbor a plate like this. Monday night I cubed up the third rib and and heated it up in the microwave with a carne asada marinade. The street tacos came out great, sorry no pics.
    1 point
  2. Absolutely love thick cut bone in pork chops at our house. I actually cook them by time and rarely measure temps with my thermapen. I smoke them over pecan or apple at 400 dgs, standing up bone end down in a taco rack for 15 min. Then I finish them at probably 450 flat on the grill for 2 1/2 minutes a side over direct flame. Adds up to 20 min on the grate. They come out moist and silky white with just a touch of rose. Truly delicious. Ps. I use a liberal coating of McKormicks Roasted Herb and Garlic, best rub I have found for pork chops, including my own concoctions. here's a pic, I did these on the gasser. I am guessing the internal temp when I plate them is at 135 to 140. Happy cooking
    1 point
  3. my only "argument" to this would be that the dome temp was held for 12 hours according to OP.... I don't see how the dome temp could have been held that long of the temp at the rack wasn't that same temp. something does seem odd with a 12 hour cook for ribs.
    1 point
  4. This bugged me until I decided not to worry about it. Rings mostly come from NO fixing the myoglobin in meat. You don't get much NO from a weak fire or charcoal, and the Akorn by my reckoning burns fuel around 1/3 to 1/2 as fast as a same sized ceramic, so it really works against smoke rings. I think the smoke flavor profile I get out of the Akorn is fine, so I'll give up thick smoke rings for nearly zero fuel costs. I still think offsets are much better smokers overall, but I'm done babysitting fireboxes and I don't think I can set up a wok for 800F frying on an offset.
    1 point
  5. lnarngr

    Fatty

    Finally cooked my first fatty last night, indirect. I cooked it a little more slowly and brought the temperature up at the end. You are correct, it was really good! I used hot Italian sausage, fiesta blend sprinkle cheese and sautéed mushrooms, onion, chopped garlic and red bell pepper. I added no seasoning. I will make two more this week, since I need more practice and I am going to take one to class since we're having movie night on Fat Tuesday. Thanks for the inspiration!
    1 point
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