My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while.
Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end.
1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it.
2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally.
3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time.
4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily.
5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat.
So next time if you are in a hurry or just being lazy...you know what to do.
Want to grill some chicken, but was looking for a different flavor profile. I started looking through the fridge to see what I could find, and voila. I found a container of freshly diceed pineapple. Took that some soy sauce, garlic, onion, two jalepenos, hot sauce, vegetable oil, and Soy Vey veri veri Teriyaki put it all in a blender and mixed it up. Then I took a whole fryer chicken and split it in two. Placed each half in a ziplock bag and covered them up with the marinade.
Fast forward 8 hrs and I fired up the KJ classic, let it come up to temp and slapped the bird on. 45 minutes later I had a sweet and spicy meal.
Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is.
Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion.
Pickled Red Onion recipe link:
I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta.
Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work.
We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea.
Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent.