What did you have for dinner? -Part dois

[Gardener]

For the 4th I made 16 lbs of Garlic apricot brined Berksire pork loin, dry rubbed, and smoked over cherry, apple, and hickory, finished up with a garlic apricot preserve and cilantro glaze....

So your local supermarket was out of hot dogs and doritos, or something?

 

[Helix]

blt and chips.

for some reason, i enjoy a little ketchup on potato chips. i wonder how strange that makes me.

 

[marduc]

Steak and potatoes with sweet corn on the cob.

NY strips rubbed with a Montreal(esque) meets the southwest seasoning blend. Coarse ground coriander seed, some garlic powder, NM chili powder, a bit of cayenne, and salt and pepper. Grilled rare for me, and almost MW for my girlfriend (sacrilege). Corn steamed on the grill while still in the husk, then brushed with a blend of melted butter with finely ground coriander with some garlic.

 

[ReverendHellh0und]

So your local supermarket was out of hot dogs and doritos, or something?

I only eat real food.

 

[marduc]

Grilled salmon brushed with ginger syrup (byproduct of making candied ginger) then topped with Kiwi Mango salsa, asparagus and jasmine rice on the side.

 

[jamesrage]

Homemade Mexican Tacos.Not really that hard to make if you know how to cook a steak. Looked something similar to these.

 

[winston53660]

Those plus a peppered beef, salami, provolone cheese sandwich.

 

[ReverendHellh0und]

Homemade Mexican Tacos.Not really that hard to make if you know how to cook a steak. Looked something similar to these.

See now those are REAL Tacos. :thumbs:

 

[spud_meister]

Beef Rendang, my new favourite Asian food.

 

[Zyphlin]

Alright Rev, I need some help.

Going to Nags Head with my wife's family in 2 weeks and each day down there dinner responsabilities fall on the shoulders of one of the family members. My Wife's thought, since usually there's a day or two that people eat at the house, was to try and do ribs like I did over the 4th of july.

The method was kind of simple. Season the ribs (3 big racks), put them into a tinfoil container, pour about 3 beers over (We ended up using Woodchuck Amber hard cider), cover with foil, and cook them on the grill with indirect heat at around 350 for about three hours turning a quarter turn every 30 minutes.

Aside from buying too big of a tinfoil container and thus not being able to have enough burners and space to get the temp needed with indirect heat (end up doing two burners under it on low and the far one on high) they turned out well. The bottoms were badly singed because of the heat, but they pretty moist and fell off the bone. I figure this time I'd buy the right sized container.

So here's my few questions...

1. Do you have a rub you'd suggest to make to put on the ribs and how much seasoning do you tend to put on? I tried using some montreal steak seasoning but obviously went way to light because there wasn't a lot of taste.

2. Do you have a go to BBQ sauce you make? I figure I can always do store bought but would be neat to do my own. You don't baste the ribs with the BBQ till like 10 minutes from removing them, yes?

3. No clue how many burners the grill at the beach house is going to have but its propane. I have one of the little metal grates you can put at the bottom with woodchips to cause it to smoke a bit. Would that be something to try, or with them being sealed tight in the tinfoil make it pointless.

4. Any suggestions on what to do better or differently?

 

[ReverendHellh0und]

Alright Rev, I need some help.

Going to Nags Head with my wife's family in 2 weeks and each day down there dinner responsabilities fall on the shoulders of one of the family members. My Wife's thought, since usually there's a day or two that people eat at the house, was to try and do ribs like I did over the 4th of july.

The method was kind of simple. Season the ribs (3 big racks), put them into a tinfoil container, pour about 3 beers over (We ended up using Woodchuck Amber hard cider), cover with foil, and cook them on the grill with indirect heat at around 350 for about three hours turning a quarter turn every 30 minutes.

Cider yes! pork and apple goes well together, I'd stay away from beer here. Also, 350 is too high. 225 is how I roll, 275 MAX.

Aside from buying too big of a tinfoil container and thus not being able to have enough burners and space to get the temp needed with indirect heat (end up doing two burners under it on low and the far one on high) they turned out well. The bottoms were badly singed because of the heat, but they pretty moist and fell off the bone. I figure this time I'd buy the right sized container.

use 1 burner. keep everything indirect, don't use a container, double wrap in HEAVY DUTY reynolds aluminum foil... the Reason they "fell off the bone" is that you braised them instead of smoked them... texture was probably mushy, (no one would have noticed, but once you nail it down right, you will tell night and day)..

3 hours not wrapped, 2 hrs wrapped, 1 hr not wrapped. is standard, I do 3-1-1(1-till done)... Ribs are done when the meat pulls back 1/4 inch from the bone.

So here's my few questions...

1. Do you have a rub you'd suggest to make to put on the ribs and how much seasoning do you tend to put on? I tried using some montreal steak seasoning but obviously went way to light because there wasn't a lot of taste.

Dizzy Pig BBQ Home. The freshest award winning all natural BBQ Rubs.

More sweet, granular

Seafood & Barbeque Rubs and Seasonings Source - Butt Rub.com

More salty, spicier.


Pull the membrane off the back, rub the ribs with mustard, apply fairly liberally with seasoning, let sit in fridge for a few hours to overnight... Though often I throw the rub on right before I smoke em.

Mustard:

Rub:

Also I'd use a packet of cherry and hickory chips, put it in an aluminum foil packet, poke a hole in it and throw it on the direct side of the grill on the fire if you can. Or use a smoker tray.,

2. Do you have a go to BBQ sauce you make? I figure I can always do store bought but would be neat to do my own. You don't baste the ribs with the BBQ till like 10 minutes from removing them, yes?

Yes, I do, It's a bit complicated and you would be hard pressed to find what you need on the OBX...


What I would do is find a local sauce, out there it's probaly thin and vinegary, add brown sugar, honey, and red pepperflake to tase to create a glaze if you have the temp at 250 or so, put it on for the whole last hour, it wont burn at all.

3. No clue how many burners the grill at the beach house is going to have but its propane. I have one of the little metal grates you can put at the bottom with woodchips to cause it to smoke a bit. Would that be something to try, or with them being sealed tight in the tinfoil make it pointless.

Use the 3-2-1 method..... and yes use smoke absolutley. It will come out great even on a gasser.

4. Any suggestions on what to do better or differently?

Summary.


1. use 3-2-1 method 225-275 (275 MAX), 1 burner, indirect. (don't peak!)

2. Remove membrane, rub with yellow mustard, rub with rub.

3. Use hickory, and apple or other fruitwood.

4. Ribs on a rib rack, indirect side, 3 hrs

5. after 3 hrs double wrap in HD aluminum foil, pour cider, sugar, and honey over ribs, just a little you don't need to have them at braising level, slightly lower. Cook for 1-2 hrs, the longer the more they will braise.... Not always the texture you want.

6. last hour can be a crap shoot, they could almost be done at this point or need an hr or more, sauce em at let it tighen up. for sauce, I'd go local, and add honey, sugar and red pepper flake, to taste.

7. they are done when you get 1/4" pullback, careful though you can get more pullback during the "2" part, which is why when I crutch my ribs (foil is called a "texas crutch), I tend to only do it for an hr... if there is more than a 1/4 inch, they will be super tender, I like a little more bite to my ribs....


here is an example.

Crutched ribs:

Straight 7-8 hr's without foil, note the slight pull back:

Both of these tasted excellent and had the right bite, with the top ones being a little softer than the bottoms.






Also you'll note the char marks on the crutched ribs, These were done real fast after the foil period, I sauced them and kissed them on a direct medium hot grill for a few seconds to create a char-glazed texture that meshed well with the soft ribs.



Are you thinking loin backs or spares?

 

[ReverendHellh0und]

You know zyph, what might be easier, and just as impressive especially in the heart of NC BBQ country...


And I did this years ago on a weber gasser....

This is actually fairly straight foward....


I'd use a skinned pork shoulder today. Mustard and rub as above, but more liberally.


Cook it as shown at 250-275 as shown until 160 or so (4 hrs), wrap it, cook for another 4 hrs, with same mixture, unwrap and cook until you can pull that bone cleanly out with no pressure.... (about 195-200 degrees)

Serve with this sauce:

1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tb brown sugar
1 tsp salt
1 tsp or to taste red pepper flake.


Make this a couple days before, shake it up till it dissolves, let it set. I usually double it.


You could also use this sauce on the ribs above, but you need to thicken it with honey and up the red pepper flake content.

 

[Zyphlin]

Will have to check the pictures of videos out at lunch on my pad, won't show up at work. Stupid net filters.

They were very soft, not sure if I'd say mushy, but I may just not know better. Weren't bad by any means but it was one of those things where as soon as I put a fork to the meat (I know, I know, I'm weird...I blame parenting...I eat ribs with a fork) it took almost nothing to detach it from the bone.

I want to avoid anything too "North Carolina-y" I think because without a doubt we'll be eating once, if not twice, while down there at Pigman's which their family loves and does amazingly good north carolina style BBQ. So I have a guess that if I try to go too far down that road whatever I do is just going to pale in comparison. So I was thinking of perhaps something a bit sweeter or even perhaps salty/spicey rather than the heavy vinegar of the NC style.

Going to probably be doing Back ribs. The ones we got over fourth of july were just...massive. And they were the smallest pack we could get at the time. I would've swore when we finished eating that we both had ate an entire rack of ribs (I had one done with the Montreal seasoning, one with an applewood seasoning, and one that had BBQ put on top at the end. We grabbed a bit off each) and we'd have one left over.......and there was two racks still left and my wife still had a bit left over on her plate. So much for being used to what a "rack" is at a resturant.

I figure if I get one of the larger packs instead of the smaller that for 10 people the 3 racks should provide enough food for dinner along with some kind of side (still figuring out what to do with that. Thinking Corn and maybe either buying some hush puppies or looking at this recipe I have for grilled fries).

Good to know on the lower temperature! That'll make doing this at home easier and if the grill at the beach ends up only being a one burner I'll still be good. I know, no peaking...I'm horrible at that :doh

I like that notion of a bit of char right at the end. Will have to try for that.

 

[ReverendHellh0und]

Will have to check the pictures of videos out at lunch on my pad, won't show up at work. Stupid net filters.

They were very soft, not sure if I'd say mushy, but I may just not know better. Weren't bad by any means but it was one of those things where as soon as I put a fork to the meat (I know, I know, I'm weird...I blame parenting...I eat ribs with a fork) it took almost nothing to detach it from the bone.

Sorta like a braised short rib you get at a fancy resturaunt? It's not bad, just different, you want a rib with a little bite to it and for the love of god man, put down the fork!

These are loin backs I did, without foil, and chared up... I think it took 6 hrs straight.... (no peeking or it's take 9-10 and dry em out.) you can spray ribs with apple cider and water every hr if you must peak, just stop spraying the final 3 hrs, and sauce at the last hr.

For this I used a habenero infused KC style sauce of my own making, Sticky fingers and others have something similar that I know is available down there.

I want to avoid anything too "North Carolina-y" I think because without a doubt we'll be eating once, if not twice, while down there at Pigman's which their family loves and does amazingly good north carolina style BBQ. So I have a guess that if I try to go too far down that road whatever I do is just going to pale in comparison. So I was thinking of perhaps something a bit sweeter or even perhaps salty/spicey rather than the heavy vinegar of the NC style.

Going to probably be doing Back ribs. The ones we got over fourth of july were just...massive. And they were the smallest pack we could get at the time. I would've swore when we finished eating that we both had ate an entire rack of ribs (I had one done with the Montreal seasoning, one with an applewood seasoning, and one that had BBQ put on top at the end. We grabbed a bit off each) and we'd have one left over.......and there was two racks still left and my wife still had a bit left over on her plate. So much for being used to what a "rack" is at a resturant.

I figure if I get one of the larger packs instead of the smaller that for 10 people the 3 racks should provide enough food for dinner along with some kind of side (still figuring out what to do with that. Thinking Corn and maybe either buying some hush puppies or looking at this recipe I have for grilled fries).

Good to know on the lower temperature! That'll make doing this at home easier and if the grill at the beach ends up only being a one burner I'll still be good. I know, no peaking...I'm horrible at that :doh

I like that notion of a bit of char right at the end. Will have to try for that.

The other option is a dry rib, use that butt rub and the cider spray, cook until done spray with a glisten of cider vinegar/cider mix.... that'l give you a memphis style rib...

 

[The Giant Noodle]

I just CANT watch this thread! It gets me soooooooo HUNGRY!!!!! :scared:

 

[Kali]

There is nothing mustard in good Carolina BBQ And for frig sake if you eat BBQ ribs with a fork? I get to laugh at you a bit as I would at the annoying folks who eat pizza w/fork:2razz:

Anyways had a very long day and tonight I had BLT on a kiser onion roll with baby dill pickles.

 

[Risky Thicket]

Tell it, Kali! I'm partial to Old Time BBQ in Cary and Parker's in Wilson. Outside, chopped, with cole slaw on the top. But I'm definitely trying the Rev's rib recipe. I got a stiffy look at the pictures. I'm gonna fire the smoker up next weekend!

 

[ecofarm]

It's a late and lazy Sunday morning. Normally I'm up around 6am and finished with breakfast before 8am, but it was cold last night and waiting for the sun to get up a bit was worth it. I'm preparing one of my favorite meals.

1-2 onions, 1-5 cloves of garlic, 1-2 tomatoes, 1/2 kg arrow-root, 1/2 kg fresh green peas. Caramelize the onions, then garlic and then add the tomato and let it mix into the oil. Then add arrow-root and fry for a few minutes. Then add the peas, some water and in ~30 minutes it's ready. This time I added some fresh green maize, frying it with the onions (it doesn't inhibit the caramelizing), for a little extra texture contract between the arrow-root and green peas without making the dish too heavy with many peas.

I probably wrote about this meal already, but this morning I feel inspired. When the food is done, I bring it into the house and put on some soft soul music; this rouses the gf to join the sunny morning (and there's a wonderful cool breeze, it's like Miami in the spring). After the delicious breakfast, we usually have a hot bath and back to bed. A meal should be about more than just eating...

Cook it with some pimento wood for that authentic jerk taste, it really ups the favor profile....

See, we know why Rev cooks.

 

[ReverendHellh0und]

There is nothing mustard in good Carolina BBQ And for frig sake if you eat BBQ ribs with a fork? I get to laugh at you a bit as I would at the annoying folks who eat pizza w/fork

Anyways had a very long day and tonight I had BLT on a kiser onion roll with baby dill pickles.

Mustard is not about flavor. It acts as a glue to hold the dry rub that helps develop that wonderful bark. rof


As for what is and what isn't "carolina q"?


East= vinegary pepper sauce no ketchup.

West= add ketchup

South carolina= mustard bbq sauce.


rof




Breakfast yesterday:


Grilled asparagus, tomato and feta cheese fritatta.

 

[ReverendHellh0und]

Then for dinner, beer can chicken.


1. Rub you an organic fresh kill yard bird with a little evoo add your favorite low sugar rub, i make my own.

2. Take a can of beer drink half, dump some garlic and rub into the can, open the top more with the sharp side of a can/bottle opener:

3. Shove this up the chicken, use the legs as a tripod.

4. Set your smoker to 325-350,'use cherry apple and hickory. Temps are high for this smoke cause you want that beer to really steam. And you want that skin to crisp up.

5. cook until the internal temp is 160-165. Remove from smoker/grill and let rest for about 10 mins to let the juices settle and for the temp to rise abit in the meat.

 

[ReverendHellh0und]

6. Slice and serve anyway you like. I used an alabama white sauce that is incredible on chicken.

White sauce:


Ingredients
1/2 cup mayonnaise
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar


Mix this real well. Dunk chicken in it. :thumbs:

 

[marduc]

Then for dinner, beer can chicken.

I just want to know how the hell someone came up with the initial inspiration to shove a beer can up a chickens ass prior to cooking it.

 

[ReverendHellh0und]

I just want to know how the hell someone came up with the initial inspiration to shove a beer can up a chickens ass prior to cooking it.

Whoever it was is a culinary genius!

 

[Helix]

6 inch blt
sun chips

 

[Aderleth]

I haven't eaten yet, but I'm planning to make chicken with roasted peppers and prosciutto in a white wine sauce. Now I just need to go buy some white wine...