Did up some baby back ribs today. A bit too much fall off the bone.. but delicious nonetheless. Home made mac n cheese as a side. EDIT.. terrible pic.. sorry for that. Jill ate some and had a smile.. all good in my book.
I have absolutely no clue how you can keep the temp so consistent. My sideburning smoker would look like a heart attack patient.. the gas grill doesn't like to do anything under 270°, even the oven doesn't maintain that tight of a temp range.
Picked up some burgers from a local farm when we were in Rhode Island. Cooked one in the Sous Vide then finished on the gas grill. Kept it simple with lettuce, cheese and tomato on a brioche roll.
Thanks Dave. Did 3/2/1 on the gas grill with some hickory chunks in foil on the hot side.. got nice smoke.. but I think I'll adjust times next time. They literally fall apart with a fork. Think I'll try 2.5/1.5/ and go by feel on the final cook. Like a bit more bite to my ribs.
Guessing game. I do mine the same way. Last batch came out a little soft and bones falling out. The batch prior and cooked the same way were perfect. Good enough reason to try another batch , food research.
Looks great SKEETER, I took a break from this thread since every time I would look at it, I would gain weight.
Grilling Grilling In the rain Today was grilled italian sausage and veggies: potatoes wedges, zucchini, summer squash, red peppers and onions. Veggies and bulk sausage prepped On the grill. Gave the potatoes a few minutes head start. Off the grill My plate with some Stubbs BBQ sauce Washed it all done with a tall gin & tonic, lots of ice
Too much unpredictable severe weather to cook outside today,but the flowers on one of my buildings like it... got a little basil growing in there too
Round 2 of Whole suckling pig… This really wasn’t wanted but I didn’t want a bad name for the Meat Market for future orders…. Long Story… so I went ahead and took it… I get there and I could tell it was way longer than the last one. Well on the scales it was 50 lbs… and about a head too long for the smoker… I only have 35” opening and 37” inside total… So off with the head… it fits nicely… Like the last cook I started at 225F… but this time I had the time for 225F for the full cook. Started at 8 PM last night… checked on it at 1:40 am and 4:45 am…. Ran till 11:15 am… 15 hours… Giving a lot of it to friends and coworkers…. Since I had just previously at a full week of pulled pork from the last one…
