Show Us Your Meat, and We'll Show You Ours

[ScottyB]

did 3 baby backs (~ 8 lbs) on the egg this weekend, about 4 hours prep-to-table. i used the "championship ribs" recipe from BGE's site, but used Bad Byron's Butt Rub for my dry rub. Butt rub rules.



my best ribs so far. used about 5 big chunks of hickory lump for the first indirect phase. i opted for a slightly cooler indirect phase (300 deg vs. 325) and a longer "steam" phase by 30 mins. topped with Sticky Fingers Carolina Sweet and put back on the grate for about 10 minutes to caramelize, then a 30 min rest under foil and towels.

they were borderline fall off the bone, but not a sloppy wet fiber texture, just tender and smokey. these ribs were Smithfields from Costco, and REALLY lean...i've never had ribs with such little fat. great for my wife (gall bladder surgery, can't digest fats well) but i like some fat for the flavorz

[JPolen01]

Damn those look great. I had some ribs from the local bbq spot down the street from my house over the weekend. Yours look much better.

[ScottyB]

Damn those look great. I had some ribs from the local bbq spot down the street from my house over the weekend. Yours look much better.

thanks buddy. seriously nothing special, no amazing prep/marinade or anything...just straight out of the pack, quick wash and pat dry, then rubbed and onto the grill. that recipe i linked to is so easy it hurts.

[WRXtranceformed]

ermagerd those ribs though! Well played Scotty!

[Sully]

Hmm have two packs of ribs in the freezer. Might give this a go on the pellet grill this weekend. So far, I haven't been happy with the ribs I've smoked.

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[ScottyB]

Hmm have two packs of ribs in the freezer. Might give this a go on the pellet grill this weekend. So far, I haven't been happy with the ribs I've smoked.

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just know this wasn't really a smoke for me, it was indirect/direct grilling. you could trying smoking them for the first part (time adjusted) and then finishing them covered in the oven. then if you want sauce, just lay em out in the oven at high heat for a few minutes to caramelize.

[Sully]

Oh btw, for those with pellet grills, Costco has traeger brand pellet mix (Maple, hickory, cherry) at $20 for 33lb bag. Beats cookinpellets price wise. Not sure what their ratio on their mix is and now I can't remember what traeger is but they are like the big name in pellet grills so I expect them to be fine. They had a smaller (maybe) cheaper bag of 100% hickory too. Don't remember size but it was $15 I think but it might have just been because the traeger guy was there doing a demo. The mix has been there the past couple weeks though.

Sidenote, that traeger guy must have been a hell of a salesmen though. Just while I was there at the end of the day, he had sold 3 grills to the people at the display and as I was walking back past, he had sold the bigger display model. The 3 people had a smaller box but that's still like $600 I think. And not sure if you got free pellets but if not, he was loading up their carts with like 5 bags of pellets each.

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[Sully]

Hmm have two packs of ribs in the freezer. Might give this a go on the pellet grill this weekend. So far, I haven't been happy with the ribs I've smoked.

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just know this wasn't really a smoke for me, it was indirect/direct grilling. you could trying smoking them for the first part (time adjusted) and then finishing them covered in the oven. then if you want sauce, just lay em out in the oven at high heat for a few minutes to caramelize.

I think I'd get enough smoke flavor from doing the indirect part on the pellet grill and then Finishing on the grill or in the oven but you're right, that wouldn't really be "smoking" I suppose

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[Apoc]

A humble meal while staying in an airbnb. I really don't like zucchini but hot damn it's delicious when grilled with a bit of olive oil, salt, and pepper. I fried up a bunch of onions and red peppers to go on the sammiches. So simple. So good.

[ScottyB]

I really don't like zucchini but hot damn it's delicious when grilled with a bit of olive oil, salt, and pepper

it really is. 10 years ago i'd never touch that stuff or yellow squash, now its one of my favorite grilled veggies

[Sully]

Makes a pretty decent spaghetti too.

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[Ken]

This seems like a cost effective way of dealing with evaporation:
https://anovaculinary.com/sous-vide-ping-pong-balls/

[Apoc]

They have a single use and you gotta find a place to store them. That doesn't sound appealing to those of us with small kitchens. I feel like a food grade plastic container with a small hole cut in the lid is more versitle (brining, etc.).

[WRXtranceformed]

Makes a pretty decent spaghetti too.

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Wifey, who is gluten free, just bought a spiraller and has been doing this a lot lately. It's surprisingly good!

[Sully]

This seems like a cost effective way of dealing with evaporation:
https://anovaculinary.com/sous-vide-ping-pong-balls/

You really don't lose that much water unless you're getting into the overnight cooks. Even then , because I don't do it often, I just use aluminum foil over my poly box. They make lids for the box I use and if I ever felt like it, I'd snag one of those and cut a hole in the sliding version so I could open it while the unit was still in place.

But if I'm just doing one or two steaks, I throw the circulator on my tall pot and throw the steaks. Never lose enough water to make a difference in the 2 hours max it takes.

Makes a pretty decent spaghetti too.

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Wifey, who is gluten free, just bought a spiraller and has been doing this a lot lately. It's surprisingly good!

Fiancé is gluten intolerant but I think we started spiralizing when she became type 1 diabetic and was given incorrect information about how many carbs she could eat. It makes a great gluten free, essentially carb free pasta. But since recieving the correct information, she's switched to the gluten free regular pasta and the spiralizer doesn't come out much. But I'd make it more in the future. Tastes better than most of her gluten free options in my opinion

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[Ken]

This seems like a cost effective way of dealing with evaporation:
https://anovaculinary.com/sous-vide-ping-pong-balls/

You really don't lose that much water unless you're getting into the overnight cooks. Even then , because I don't do it often, I just use aluminum foil over my poly box. They make lids for the box I use and if I ever felt like it, I'd snag one of those and cut a hole in the sliding version so I could open it while the unit was still in place.

But if I'm just doing one or two steaks, I throw the circulator on my tall pot and throw the steaks. Never lose enough water to make a difference in the 2 hours max it takes.

Agreed - but i am looking into doing longer cooks and was wondering how annoying it would be if the water lowered. Seems like a cheap, efficient way of doing it. Don't think it would take up that much more space (and i live in a ~750sqft apartment.)

[Apoc]

Tinkyada gluten free or, stay with me on this one, Trader Joe's brown rice brand. The TJ brand is 1/3 the cost of Tinkyada and about it the same quality.

This is coming from an Italian who grew up eating home/handmade pasta all the time. I actually regular pastas to be a bit too chewy these days.

[WRXtranceformed]

Fiancé is gluten intolerant but I think we started spiralizing when she became type 1 diabetic and was given incorrect information about how many carbs she could eat. It makes a great gluten free, essentially carb free pasta. But since recieving the correct information, she's switched to the gluten free regular pasta and the spiralizer doesn't come out much. But I'd make it more in the future. Tastes better than most of her gluten free options in my opinion

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Wow, we've got a few gluten intolerant spouses here in MM! I agree actually with the taste opinion, although I will say gluten free food has come a LONG way. There's an all gluten free baker up the street that has freaking incredible stuff, you would never be able to tell it's gluten free....pizza dough has come a long way too. Wifey really likes the Dominoes gluten free option

[Sully]

She liked Domino's but it was too expensive for what it was.(and You have to wonder how many times they lay it on the flour table lol) The Freschetta gluten free pizza aren't bad but a little pricey. The best deal is the 3pk at Costco for $15. Whatever brand that is. I even like that one when it's cooked enough. She likes them undercooked cause she's weird.

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[WRXtranceformed]

She liked Domino's but it was too expensive for what it was.(and You have to wonder how many times they lay it on the flour table lol) The Freschetta gluten free pizza aren't bad but a little pricey. The best deal is the 3pk at Costco for $15. Whatever brand that is. I even like that one when it's cooked enough. She likes them undercooked cause she's weird.

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Nice we'll have to try that. California Pizza Kitchen also has frozen GF pizzas now at Publix or Harris Teeter that my wife swears by, y'all should try those out too