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Here is my babies home

The jealousy builds.....

Almost ready..... 1 more week. Sent from my iPhone using Tapatalk

Ranch-Rubbed Pork Ribs 9 Reviews Save Recipe Level: Easy Total: 3 hr 30 min Active: 30 min Yield: 4 servings Share This Recipe Ingredients Deselect All Ranch Rub: 1/2 cup buttermilk powder (found in the baking aisle) 1 tablespoon dried parsley 2 teaspoons dried chives 2 teaspoons dried dill 2 teaspoons garlic powder 1 teaspoon onion flakes 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Ribs: 2 racks pork baby back ribs or spareribs Pickle juice, for spritzing Add to Shopping ListView Shopping List Directions WATCH Watch how to make this recipe. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture. For the ranch rub: Combine all the ingredients in a medium bowl and mix well. For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub. Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour. Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes. Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve! (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to

You don't find lamb ribs in most supermarkets (which usually carry Aussie or NZ lamb). My butcher where I usually get them raises the sheep himself on his farm, so I can ask him how he does it next time I see him?

Simple chicken thigh cook, but I have to say that I nailed the crispy skin on this one! Direct, main grate, peach wood chunks, 375F. Rub was a gift from my SIL from their trip to Iceland. I found their website, but they don't export to the US. 😢 BUT, their webstore listed the ingredients in it, so I just sat down and starting mixing and comparing it to theirs until I got pretty damn close. Plated with duck fat roasted fingerling potatoes with truffle salt, and sautéed green beans with crispy chili oil. Nice fruity Viognier to go with it. I have to confess that the chicken was so tasty with that crispy skin that I had a 3rd piece!

That was before too … never stop Sent from my iPhone using Tapatalk

Grilling rain or shine.

Very nice!!

Tony, I'd fight you for that third piece it all looks soooo good.

3 lb. choice Tomahawk for dinner tonight. Almond wood smoked then reverse seared. I had to cook it medium-well for my guests but it was still really good, just not how I prefer it. Also 475ML smoke pot for the win! Sent from my iPhone using Tapatalk

Scored a nice tomahawk the other day Sent from my SM-T835 using Tapatalk

I'd planned this cook for Sunday, but it rained 4.25" so it was postponed to today. Two slabs of baby back ribs and a pork loin, marinated in Wicker's for 36 hours, smoked at 225°-245° with hickory chunks, no wrap. With BBQ beans, grilled corn and a 2011 Merry Edwards Meredith Estate Pinot Noir.

Plenty of shots of meat coming out of KK's that look like purple lipstick smoke rings.. Look at Tony's post recently.. And this ColmenaBBQ on Insta.

Farmer's sausage for dinner, tasty and easy especially when the sides are already done.

We've been buried since last June.. Please excuse my not spending much time here. Sai wanted some Pastrami so I grabbed two brined brisket pieces from the freezer. I have a German butcher here who sells pastrami and I've talked him into selling me uncooked ones.. uncooked piggy bellies for bacon and shoulders for ham too. I soaked them in fresh water a half hour to reduce saltiness.. hit with pepper again.. Some coffee smoke at 235º no wrap because I fell asleep.. pulled at 205º the thin flat with little fat was typically a bit drier than it would have been wrapped but the thicker piece as you can see is heavenly.. I love when meat gets this oyster shell look.. Yes it tastes as good as it looks..

@Forrest - I just did a chuck roast (similar to cooking brisket, just smaller) and had a nice smoke ring. I'd suggest a stronger smoking wood for brisket - I use a combo of post oak and mesquite in the smoker pot. If you have any of Dennis' coffee wood chunks, toss one of those in the mix, too. Upfront confession - these pics are from a previous chuck roast cook. I had a dinner guest for this last one and didn't want to mess around with "food porn."

Seems it was steak night for many of us. I cooked a large ribeye last night. Duck fat and Montreal seasoning, cooked direct at excessively high temp. Plated with baked potato and broccoli with a 2007 Jericho Canyon Cabernet. Nothing exotic, just steak night. Very tasty. By the way, I wasn't kidding when I said "large ribeye"; the plated version is only 1/2 the steak.

First brisket in the books, it came out excellent! Sent from my iPhone using Tapatalk

I had intended to sous vide this steak but then I thought I should do something I haven't done in a very long time - a reverse sear steak. The greens and radish are from my cold frame. The moisture was dripping from the radish it was so fresh.

To celebrate "Mask Liberation Day" (my name for the 1st day after CDC drops almost all mask wearing requirements!) - what else? Steak night! Prime grade NY Strip, direct, lower grate, mesquite chunks, dome at 400F. Plated with sautéed shrooms, roasted Yukon gold spuds w/green crack sauce and a nice salad with blue cheese dressing! And a decent bottle of red to go with it!

Who mentioned lamb? They inspired me to take a leg out of the fridge for tonight. Anyone tasted the Saperavi grape? Very tasty- oldest known grape on the planet. Both were delicious. Sorry, only video on the KK spit roasting. Started direct and after 25 minutes( once dripping) placed a roasting tray to catch the drippings with mint sprigs and a home made BBQ/ balsamic sauce watered down. Sent from my iPhone using Tapatalk

Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b grilles asparagus, slow cooked seeet potato baked potato & Cesar salad J Pinot Noir to round it out cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood checked in at 82 today down from 85 yesterday