BBQing Reefers - What's on your grill/smoker?
- Thread starter gcarroll
- Start date
- Tagged users None
Brew12
Electrical Gru
No peeking!!!!! ;PunchI do paprika on ribs, haven’t tried sugar. I try to keep the lid down but I do peek
For ribs, there is no reason to peek for the first 2 hours. For a shoulder, no reason to peek for the first 4 to 6 hours.
pickupman66
5000 Club Member
Ive got a good one for you guys.
bacon Encrusted ribs. WOWZA. this weekend I cooked 2 Boston Butts and 2 Racks of bacon encrusted St Louis style Ribs. I started off with Spare ribs and cut the tips off and also cooked those for appetizers. Paired them with Fresh cooked Charro beans and Local sweet corn. We divide the butts into 3rds and freeze them for quick easy meals.
*Whole rack images were from the previous time I cooked them.
bacon Encrusted ribs. WOWZA. this weekend I cooked 2 Boston Butts and 2 Racks of bacon encrusted St Louis style Ribs. I started off with Spare ribs and cut the tips off and also cooked those for appetizers. Paired them with Fresh cooked Charro beans and Local sweet corn. We divide the butts into 3rds and freeze them for quick easy meals.
*Whole rack images were from the previous time I cooked them.
Brew12
Electrical Gru
Looks very Chicago style, which is my favorite! Cooked to perfection imo!Been craving some steak so did it up nice
Brew12
Electrical Gru
It's a style of seasoning. Instead of just the typical coarse ground salt and pepper it adds dried minced garlic, onion and red pepper.
OriginalUserName
Valuable Member
Costco Prime Bone in Rib eye plus some water bugs. I cooked the steak to about 129 degrees in my sous vide and then finished on the komado ceramic grill. The sous vide really gives you a great uniform final temp.
Anyone?... to do this right, You have to do it out side on the grill. Get the cast iron as hot as possible ,dip steak or fish in lukewarm butter then cake on the seasoning and place on the cast iron then RUN!
OriginalUserName
Valuable Member
If you really want to go crazy, stick that cast iron pan on the burner of a turkey fryer.Anyone?... to do this right, You have to do it out side on the grill. Get the cast iron as hot as possible ,dip steak or fish in lukewarm butter then cake on the seasoning and place on the cast iron then RUN!
cracker
5000 Club Member
Put a 7 lbs pork butt in the fridge last night to thaw. I'm shooting for Sunday . I don't have an actual smoker . I do have a large grill That I can do the offset method .I do this for some hours to get a good bark then into the crockpot to finnish . Not bad but not compared the pics Iv'e seen here .
You know what im talking about!!! the hotter the better.If you really want to go crazy, stick that cast iron pan on the burner of a turkey fryer.
We would let it get white hot (in the restaurant) thank god for ventilation!...we gave some spice to a waitress and she did it in the house;Hilarious;Hilarious;Hilarious;Hilarious;Hilarious;Hilarious;Hilarious;Hilarious;Hilarious
E_reefer
Active Member
Ive got a good one for you guys.
bacon Encrusted ribs. WOWZA. this weekend I cooked 2 Boston Butts and 2 Racks of bacon encrusted St Louis style Ribs. I started off with Spare ribs and cut the tips off and also cooked those for appetizers. Paired them with Fresh cooked Charro beans and Local sweet corn. We divide the butts into 3rds and freeze them for quick easy meals.
*Whole rack images were from the previous time I cooked them.
Very nice work!!
ndrwater
2500 Club Member
Guess what I did today! My first and second brisket.
Thanks for the phone call..........
**Edit: Apparently my winky face emoji didn't show up
Brew12
Electrical Gru
Looks like it turned out horrible. I suggest shipping any left over to me for proper disposal. ;Drool;Drool;Drool;DroolGuess what I did today! My first and second brisket.
Similar threads
