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tony b

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Everything posted by tony b

  1. tony b
    Atta Boy!!
  2. tony b
    Yeah, with St. Patty's right around the corner, should be plenty of cheap corned beef briskets in the market now. I did one last year. Soaked it overnight first, then dry rubbed with lots of black pepper, coriander, and garlic powder. Then smoked it lo & slo like a normal brisket. Pretty damned tasty if my memory isn't shot (ha, ha)!
  3. tony b
    Shivering, what were you, naked? BTW - don't leave the thermometer in the KK when it's cold. I can see that it's underranged. It will throw off the calibration. I bring mine inside when I put the cover back on it. Don't ever forget - Life's too short to drink shitty beer!
  4. tony b
    My crate went to a neighbor, also, who used it to make a dog house. Lucky pooch! And CC, just this once, I'm gonna give you a pass on the Miller Lite! Next time, no mercy!
  5. tony b
    Speaking of pictures - Hey CC, still haven't seen what Beauty looks like in all her glory!
  6. tony b
    Thanks. It was tasty. Yummy leftovers for today, too!
  7. tony b
    Atta boy, don't let cool weather stop you from setting up your grill (unlike someone who shall remain nameless!) And yes, we want pictures!!
  8. tony b
    OK, it warmed up today (relatively speaking, it was in the 20s and minor windchill - teens), so fired up the KK and got to cooking! Tri-tip, with Santa Maria rub. Had the basket splitter in and roasted the tri-tip @ 275-ish, red oak, indirect on the middle grate, until the IT reached 110F, then ramped up the KK to 450F+ and onto the sear grate to finish. And yes, there's porn! Initial shot on the KK. Done roasting and onto the sear grate. Resting while I finish the rest of the dinner. Sliced and ready for dinner!!
  9. tony b
    I can't imagine that it would, at least not for me! Only downside, I'd have to spend a fortune on sunscreen. Us Anglo-Saxons and tropical sunshine don't mix real well!
  10. 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!
  11. tony b
    I meant, "Where are the pictures of Beauty?" But, I see that you've started the scrapbook in the other thread. So, game on!
  12. tony b
    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!
  13. tony b
    Where's the pictures, CC? I expected a whole scrapbook full, like you did for The Beast!
  14. tony b
    Looks like you didn't have too many blow-outs either, so "Hat's Off" on that one!
  15. tony b
    You and me both, brother!
  16. tony b
    You could always do S'mores on that tiny 8" grate! Looks like you're all set for patio bliss once Beauty arrives!
  17. tony b
    That's not procrastination, that ADHD! Look, Squirrel!
  18. tony b
    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!
  19. tony b
    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.
  20. tony b
    Way beyond professional help!
  21. tony b
    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.
  22. tony b
    Thanks, Dennis. High praise from the Sensei.
  23. tony b

    Ribs

    tony b replied to wibblylee's topic in Pork

    Thanks Dennis, but have to come clean. The picture came from the Amazing Ribs website.
  24. tony b
    Absolutely nothing! Hey, at least you didn't call them your "Schwetty Balls!"
  25. tony b
    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!
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