Beef ribs - This is one of those "nemesis" cuts that I have not been able to get to turn out the way I wanted. I think the problem has been more with the source meat than the methods.
Started with some beef ribs from RD
Keeping it simple with Kosher salt, pepper and Garlic
On the MAK 2 star with Oak and Mesquite. Pellet Boss set to 275F
Getting happy. Almost there
Looking good. This is the 4 hour mark
Done!
Sliced. Wow. Like chuck roast on a stick!
My Daughters plate
I think she likes it!
There is just something primal about picking up a bone with that big a hunk of meat on it and eating it.
If the source product I was using in my other attempts were this meaty, I think I would have done better in the past.
The Mrs. Wasn't real thrilled with the idea of beef ribs (given the results of my previous attempts) but she liked them.
Last week I made dinner for the missus so this week I made dinner for me. It started with some really nice Maui ribs.
I made some of what I call teryaki sauce as a marinade and a bit extra for mopping. Here are the players.
After a few hours I dried them off and hit them with some LLwP. Like an idiot I forgot to take a pic at that point. But here they are on the Traeger running at 300.
Left them for 10 flipped and mopped, 10 more and done. plated up with some baked taters and bacon with a salad.
I was awfully happy with how it all came out. Thanks for looking
Not much time for a long smoke, had to go with a quick grill this weekend...
(too busy installing 2 new garage doors, a sliding patio door, repairing and painting a termite damaged wall in one kids' bedroom, 8 year old's basketball game, 12 year old in a free throw contest, and then cheering on the hometown college basketball team to a win - Go SHOX!) the family voted for take-out, but I had a craving for a taste of summer:
Start with some boneless/skinless chicken breasts
pounded out with the mallet just to uniform thickness
season with some John Henry's Pecan Rub
Yoder fired up with mesquite pellets and grill grates inserted... toss on the chicken
flipped and ready to bring inside
sliced up the chicken and placed on top of a bed of mixed lettuce, black beans, corn, diced red onion, diced bell peppers, tri-color tortilla strips, and then drizzled with some KC Masterpiece thinned with apple juice.
Much healthier version of my favorite salad that Chili's took off their menu a few years ago. This is my all time favorite meal in the summer, when half of the ingredients were picked that morning in my garden. (Come on spring... where are you????)
Tri tip and lobster with shaved brussels sprouts sauted with bacon and shallots, and a baked potato
Used a red oak chunk and pellets for smoke flavor and slow cooked at 275 until 138 internal then pulled and hit it with compound steak butter then rested. After resting threw it over rocket hot coals to quick sear the outside
Basted the tails with garlic butter and threw them over hot coals to carmelize the outside
WOW Didn't see this one coming ! I do agree post up people the more the merrier.
Thanks Chili for judging,not many cooks this week but they were some of the best that i have seen in awhile. Great job guys and as always Thanks BP for the play ground.
No post here from me this week - made another meatloaf and I figure you guys have had enough of that. But Mrs Kite and I can't seem to get enough - we love those things!!! And they make great lunches through the week. But maybe next week we will have something if we don't go sailing.