tony b

You've already deemed me "certifiable" and off your list of folks that need professional help, so what's surprising about living in Dante's innermost circle of HELL? Hey, at least I'm not buried in 6 - 8 ft of the white stuff like our brethren in New England! That's some bat-sh!t crazy weather! At least I can leave the house if I want to, rarely in this weather, but feasible! However, I did venture out tonight to go to a crazy good beer tasting. 'Cause this engine runs on ethanol!

I meant, "Where are the pictures of Beauty?" But, I see that you've started the scrapbook in the other thread. So, game on!

Wuss! Go inside, do a shot of whiskey like a man, and go back out and finish the job! Woke up this morning and it was 16F BELOW ZERO, with MINUS 30F windchill. It's been sunny all day, so it's warmed up - it's 7F right now, with a minus 3F windchill. But, I am glad to see that Beauty made it home OK. Waiting with bated breath to see her uncrated!

Where's the pictures, CC? I expected a whole scrapbook full, like you did for The Beast!

Looks like you didn't have too many blow-outs either, so "Hat's Off" on that one!

You and me both, brother!

You could always do S'mores on that tiny 8" grate! Looks like you're all set for patio bliss once Beauty arrives!

That's not procrastination, that ADHD! Look, Squirrel!

Heck, that Tri-tip won't be ready for 2 whole days! You could bang out a pressure cooker rack of ribs for dinner tomorrow!

Well, I finally gave this a try. Cut a rack of St. Louis ribs into 3rds and into the pressure cooker with a 50/50 mix of apple juice and water (about 1 1/2 cups) for 15 minutes after coming up to pressure. I must admit that I was a bit nervous when I took them out of the pressure cooker, as they were an unappetizing shade of gray, and pulling away from the bone and curling up (I took the membrane off like I always do on ribs, maybe that was a mistake?) But, I rubbed them down (dry rub only, no CYM needed) and tossed them on the KK, indirect @ 225F (it was windy so it crept up to about 250F near the end), on hickory and apple wood. Pulled them @ 180F like Doc suggested. They were on the KK for about 90 minutes. I was shocked that they came out this well after how they looked coming out of the pressure cooker. They weren't mushy at all, still had a nice bite to them and good smokey flavor. Great color, but no smoke ring though. Moist, but not what I'd call succulent. Will definitely try this technique again, especially if I don't have time for a "traditional" rib cook. Here's the porn, but sorry, no pics of the ribs right out of the pressure cooker, as I was eager to get them rubbed down and onto the grill. I was running a tad behind schedule for dinner. Money shots for Dennis. Finished product.

Way beyond professional help!

We talked Dennis into doing this in hopes that we wouldn't burn our pan drippings for making gravy with or burning veggies under the dripping meat on longer cooks. It can also serve as a roasting pan with the higher side walls and handles.

Thanks, Dennis. High praise from the Sensei.

Thanks Dennis, but have to come clean. The picture came from the Amazing Ribs website.

Absolutely nothing! Hey, at least you didn't call them your "Schwetty Balls!"

We have a local joint that does a pretty good Juicy Lucy. Thursday's Juicy night and you can custom order yours (or pick from one of the house versions). They are harder to do than you think (lots of blow-outs!) So, Hat's Off to CC for going for it!

Sweet! I've come to use the middle grate more on steak searing than the lower one myself.

While OK, that's on the low end. Traditionally, they'd be cooked to about 160F to make sure all that tough collagen is broken down. Just curious as to why you want to sear them at both ends of the cook?

Nice looking lobster! Did you use the basket splitter for such a small amount of charcoal?

While I don't like my ribs "falling off the bone," I do like them slightly more done than competition. And I wholeheartedly agree about the over-the-top seasoning part. They are like "but this one goes to 11," while I like bold, but more like an "7 or 8."

The competition test for correct doneness is to bite into a meaty section of the rib. The meat should pull away easily from the bone, but leave a bite mark (smiley face!)

NEVER! We love food porn on this Forum. We're addicted to it! LOL!

I just scored the 3 pak of St. Louis ribs at CostCo. Hoping for a break in the weather this weekend to sneak in a cook on the KK. Dennis is an advocate for the "bend test" to check for doneness on ribs. Pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface, as shown in the picture. A small crack means you need a little more time. It should be close to breaking when you lift the slab. This is "competition done" (i.e., with a bit of bite to them, not "falling off the bone," which is actually overdone. Or worse, a sign that they were boiled/steamed first!)

Don't thank me, the idea came from Dennis. He likes to sear his steaks first, then put them in the bath to finish.

Seriously, dude, I don't think so! You crank out some crazy food already. You're going to have too much fun with the Anova. Another good tip from Dennis, for your 2nd tri-tip, sear it first, then bag it and dunk in the immersion bath to finish. Compare the 2 techniques and see if you have a preference?