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Blasphemy ribs! Baby backs cut into individual bones BEFORE they’re rubbed and smoked. More bark per bite!

Tyrus, I have one of those walk-in fridges as well and I plan to use it when I do my bacon soak-out. Here is my beer fridge.

Well, the meat came out as expected but it's been at least 30 years since I did this prep at my old house. I let this one soak over nite and the results were way shy of what I expected but if memory serves me right it was a two day soak with a whole bottle of the Balsamic to get that tangy meat. Q1. Leaving the meat in longer is an experiment, the longer the better for penetration, don't be shy. Q2. The balsamic has a sugar content and will darken the meat on the outside however, the inside is yours for temp, this cook should be at medium or better. So again let it soak, turn it, and let the marinade do it's thing. You may fork it for quicker penetration, I'm still holding to the longer the better although that's up to the indivigual.

You could always inject it with the Balsamic marinade to get better penetration and shorten up the marinating time.

@Basher, your summer not mine. LOL

Mac looks like you haven’t been outside in a while lol

Bruce I have about 50lb remaining across various cuts, vac sealed and a further 20lb in the freezer. 15 more lambs coming in this Friday to be distributed to other friends. They weigh around 60lb each lamb. Tyrus thanks for the suggestion. I’ll look up some balsamic lamb recipes and give it a go. Sent from my iPhone using Tapatalk

Four Wagyu Tri Tips, reverse-seared and smoked with cherry and coffee wood. Best beef you can put in your mouth. Grilled on my 42" Serious Big Bad of course!

@Basher good to hear! Now the fun begins. Hope things go smoothly for you

@Basher - running low?

Nice cook on the lamb Basher and Lamb is one of my favorites to cook. Did you ever marinate your lamb in Balsamic vinegar for say for maybe a day ( just a cheap brand will do ) and cook it up. Makes great sandwiches. It changes the complexion of the meat and gives it a nice tang, only saying because you have a ton of it. Since I first posted prior , I was bitten by the basher bug and had to run to the market for some lamb and this is what was available. In a bag with the Balsamic (the cheap stuff) with one Pablamo, an aged Habernero half strength, 5 cloves chopped garlic, 1 bay leaf and a dousing of herbs de provence. Out to the rear deck to marinate. You see in New England the back deck in winter is fashionably referred to as the frig. Will pop this on the KK tomorrow to rotisserize.

I keep wondering why Americans don’t eat more lamb. Now I know. It’s because @Basher is hoarding it.

Rack of lamb, Paprika, cumin, chilli, salt rub Seared fat side down on KK. Cleaned out the shed cos it’s now demolished and found some home grown cherry branches that were pruned 2 years ago. Took it to 65c( 150f) which is kinda half pregnant- not enough to render the fat and the meat beyond rare. I have sooooo much lamb in my cold room and other racks so this was an experiment. Still, very tasty. The smoke and spices were delish, Very moist. Now I’m really torn between taking this to a pulled lamb state, or trimming some fat and cooking rare! Maybe trim the fillet off, slow cook the ribs, then throw the fillet back in at the very end at high heat and keep it rare? Friday will be another lamb leg on the spit. Sent from my iPhone using Tapatalk

Went to Costco yesterday to get a pork belly that I want to turn into bacon. It is in the cure as I type and will get smoked on the KK next week. While there found some pork tenderloin so made a new to me recipe - Pork Marbella. It has prunes, olives, garlic, and capers. Seared. The goodies are added and it is ready for the oven. Just look at that moisture. Plated.

We had a nice break in the weather this weekend - highs in the 50s! Just a teaser for Spring though, more cold and snow on the way this week. Took advantage and grill up a nice steak dinner. A nice piece of pichana, rubbed with a mix of coffee/chile based rubs, direct on the lower grate with chunks of mesquite and post oak. Simple baked potato, sautéed mushrooms & shallots, with a nice side salad.

The ribs turned out great .Ready to go..time for a rest..and carved. Sent from my SM-T835 using Tapatalk

Busy evening preparing meals for the week. Tried this chilli recipe with a few Aussie variations and left over brisket. https://www.vindulge.com/smoked-beef-brisket-chili/ It’s pretty good. Added some fresh soaked chickpeas that provided a different texture to chew. Also been asked to prepare these two chooks for some asparagus chicken with cream of mushroom for later in the week. This is where the Meater stands apart. Sent from my iPhone using Tapatalk

Italian rotisserie chicken night. Three day beer brined chicken with molasses and a local beer called Avondale vanillaphant porter. I was thinking it was a waste of a good beer until I tasted the chicken. Turned out to be a good use of the beer. I also split an Italian sausage and tied it to the chicken during the cook. Served it with asparagus and Avgolemono soup.

London Broil a la Meathead.

No complaints ! this was my 3rd pig for these guys and this on the KK was the best, the other two were on one of those caja china boxes. pita