Porkchop Posted June 9, 2006 Author Report Posted June 9, 2006 yeah, i do half-boats too. thing i like about the halves; you get to really add the cream cheese...
gerard Posted June 9, 2006 Report Posted June 9, 2006 You half-boaters out there... I'm guessing you just put a small strip of bacon on top? Is that right? Otherwise seems like there's no way to cook the bacon evenly. And: Do you still cook direct? Heh, all this time and never really paid attention to how others were cooking 'em.
Porkchop Posted June 9, 2006 Author Report Posted June 9, 2006 i use a 1/2 strip of bacon per half-boat and completely wrap all the way around. indirect 250, couple hours. yep. hours. i know, i'm weird, but please, just try it this way with a few, and endure the wait, next time you do ribs. you will like them. you'll wish you made more. the bacon will cook all the way; it just takes time. sprinkle with a little sugary rub before they go on. if you try to cook too fast, the bacon shrinks up and gets ugly. low and slow, the fat and water render out, the bacon gets "tender-crisp" and the pepper gets SOFT.
Saunka Posted June 9, 2006 Report Posted June 9, 2006 i use a 1/2 strip of bacon per half-boat and completely wrap all the way around. indirect 250, couple hours. yep. hours. i know, i'm weird, but please, just try it this way with a few, and endure the wait, next time you do ribs. you will like them. you'll wish you made more. the bacon will cook all the way; it just takes time. sprinkle with a little sugary rub before they go on. if you try to cook too fast, the bacon shrinks up and gets ugly. low and slow, the fat and water render out, the bacon gets "tender-crisp" and the pepper gets SOFT. What he said. I learned how to make them from Porkchop.
Majestik Posted June 9, 2006 Report Posted June 9, 2006 So hey, folks... how bout posting some pics of all this grub? And that got me thinking... who here actually has a komodokamado? I'd like to see pics of these things in action! Mike
Porkchop Posted June 9, 2006 Author Report Posted June 9, 2006 my abts and saunka's ribs at the peoria eggfest this past weekend. the foil was necessary as my normal abt rack (a cooling rack) wouldn't fit on the upper rack on the large BGE they lasted about a minute... check out the other pics at http://www.porkchopbbq.com/bgefest2006.html
Curly Posted June 9, 2006 Report Posted June 9, 2006 That's the exact combo I plan on doing Saturday...dang, wish it was Saturday.
Saunka Posted June 10, 2006 Report Posted June 10, 2006 I just made some EPIC pork chops. First I need you to imagine Porkchop's avatar. I used Iowa Cut pork chops that were over 1lb each. These monsters were an inch and a half thick. I have never cooked pork chops this big before. Step 1. Last night I brined them for 4 hours in 2 quarts of water, 1/2 cup kosher salt, 1/2 cup turbinado sugar Step 2. I made a rub consisting of: 2 Tbsp dark brown sugar, 1 Tbsp ancho chile powder, 1/2 tsp cumin, 1/2 tsp chipotle powder, and 1/2 tsp garlic powder Step 3. I rubbed 2 of the 4 monster chops with this rub and 2 I left plain Step 4. Got the K up to 375 and threw them on. Step 5. Cooked 5-6 minutes each side and then flipped. Repeated until pork reached 144 degrees with thermapen Step 6. ... Step 7. Profit I'm here to tell you those were the best pork chops I've made in my life. Thanks to Porkchop for the inspiration on the rub this afternoon.
Porkchop Posted June 11, 2006 Author Report Posted June 11, 2006 crummy pics... did rib tips (didn't have the clams for full on ribs) and wings! raspberry chipotle over tips, and a 50/50 mix of melted butter and rasp/chip on the wings... tasted way better than the photos look...
Curly Posted June 11, 2006 Report Posted June 11, 2006 I guess I got no excuse on never posting pics now that I've got that new skill. I did ABT's like the Porkchop way (except no sugary rub(, they were very good. I did steaks and Baked potato instead of ribs. UmmmmmUmmmmm
Nator Posted June 11, 2006 Report Posted June 11, 2006 Saunka, Which were better Step 3. I rubbed 2 of the 4 monster chops with this rub and 2 I left plain Which did you prefer?
Curly Posted June 11, 2006 Report Posted June 11, 2006 I just put on 32 legs (Tsunami Spin rub) and a few country ribs. The legs are mostly for my lunches, I food saver them and take em into work in 3-packs. Of course, I'll have a few for tonight with some of the ribs. The ribs have a little of this and a little of that for rub. I usually slow cook the chicken when I have the time...yummy tender. The ribs will be slow cooking also until it's close to dinner, then I'll crank it up to 350-400 or so to get a little crispness to the outer layer. Food My Daughter took these. Some frogs playing leap frog (she's 7 1/2 so that's what I'm sticking to). And our cat thinking about her next ,meal
Kirby D Posted June 11, 2006 Report Posted June 11, 2006 Nice pictures, and an even better looking meal! Which model Komodo is that?
Saunka Posted June 11, 2006 Report Posted June 11, 2006 Re: Saunka, Which were better Step 3. I rubbed 2 of the 4 monster chops with this rub and 2 I left plain Which did you prefer? The rubbed ones. The plain were for my wife who eventually came around to my way of thinking on the rubbed ones.
JasmineFilter Posted June 12, 2006 Report Posted June 12, 2006 Yes, you can tell it's a Mexi-K because of those P. O. S. shock absorbers on the side. How ugly....
Curly Posted June 12, 2006 Report Posted June 12, 2006 Come on Jas, don't call my grill ugly sssshhh (I'm trying to sell it)
gerard Posted June 16, 2006 Report Posted June 16, 2006 Gonna plunge my Stoker in a butt (and a brisket) to celebrate Father's Day. Probably gonna ABT some too. There was mention of something new (at least to me) on the green forum earlier this week: preserved (like in a jar) dates, stuffed with ricotta, wrapped in bacon, and heavily peppered. Of course, around here, I'll probably have to improvise: prunes, stuffed with cheese whiz and smeared with lard. But pepper we've got.
