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Found 2 results

  1. Just kidding. It's 77 degrees and sunny. Greatest time of the year around here. No pollen to speak of, nice breeze....things starting to turn green and bloom........great time to live in the South. Check back in a couple months when it's constant humidity and triple digit temps can occur at any time. Wasn't kidding on the beef ribs, though. Woke them up with some Don's Seasoning Delight and hit 'em with some killer beef rub. Great pair on beef......heck, on anything. His other rub is outstanding on pork ribs and chicken. I prefer this one on beef. Some lump with 8 nice sized chunks of hickory wood placed along the top of the pile is smoking nicely. I found out that I had my wires crossed on the family schedule.....thinking dinner time was actually going to be later than normal. That's what I get for thinking. I'm not going to rush this cook.....but I will speed it up. Instead of waiting for the grill to come up to temp, I simply tossed them in there as it is warming up. No need to wait. 15 mins from the time I lit the fire until the meat went on. Now it's hurry up and wait time. ‚Äč
  2. The weather on this relaxing Sunday can only be described as glorious. Yesterday was cruddy-cold-rainy.....but today......sunny & almost 80 degrees. Unreal. Figured I'd have some fun in the backyard with the grill. Things were smelling great out there. Thanks to this challenge, things were smelling good inside, too, as I was moved outa my comfort zone of using store-bought sauces. The results were to my tribe's liking, too. They asked for the sauce again on other cooks....wings, ribs, chops and others. I will oblige their requests. I liked the sauce, too. The keys to this sauce, imho, are the freshly ground & chopped ingredients. This was an on-the-fly recipe that I will tweak and continue to use. Texted it to some buddies who were either grilling or soon to be. Sauce-making music was enjoyed ! Very grateful to have these cuts in the freezer thanks to Mom & Dad's thoughtfulness at Christmas. Excellent gift that was appreciated by everyone today !!!! I also mastered the art of untying that first pesky knot that allows a ridiculously easy bag opening. Set the Big Joe up with the Divide & Conquer system for some two zone cooking for the stuffed potatoes & steaks. Molly took up a spot downwind of the grill and seemed to really enjoy the relaxing afternoon. Gave them a good dusting with some great KJ flavors. Krunk it on up when the potatoes were close to done. Went with the thicker cuts first. Seared the thinner filets next and then moved them all over to the cool side to rest and finish reaching the internal temps I was shooting for. If ribs, wings and chops are better with sauce......why not steaks ? Got a bowl of the sauce grillside and slathered it on the steaks when they were about 10 degrees from being ready. Roasted corn & asparagus with a small amount of the KJ good stuff. The verdict is in: The sauce was killer. I'm glad the challenge gave me the nudge to homebrew my own. The verdict is also in......we are all stuffed and chillaxing. Molly has be pinned down as I type this.
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