Everyday Misc Cooking Photos w/ details

[tony b]

Took advantage of the last "warm" day this week (it was 22F yesterday - today it's 4F) to do a rack of ribs. These were the first ribs that I've ordered from Porter Road. I love their beef, so thought I'd give their pork a try. No regrets - these were some of the juiciest ribs that I've ever had - anywhere! I didn't do anything extraordinary either - no lard slather, no pink butcher paper. The only thing I did was overnight marinade with yellow mustard and dry rub (Dizzy Pig Dizzy Dust) and after a couple of hours on the grill, I spritzed them with apple juice & bourbon every 30 minutes or so. Cooked indirect, average temp 250F, 4 1/2 hours, with smoker pot of hickory and apple. 

There is NO Sauce on these ribs, they are just this shiny & color from the fat and the spritz.

Plated with homemade potato salad (tater sallat!)

[MacKenzie]

  Looking extra tasty, Tony. 

[BOC]

Those ribs are the perfect color! Hope they tasted as good as they look.


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[Poochie]

Great looking ribs, Tony. I need to try that Dizzy Dust. Did you buy it locally or mail order?

 

[tekobo]

21 hours ago, tony b said:

Oh my!

[tony b]

@PoochieI can get Dizzy Dust locally, as both ACE Hardware and a local BBQ shop carry the Dizzy Pig line. Available online, too - directly from them or Amazon. Their rubs are a staple in my pantry for a long time.

Thanks for all the compliments on the ribs. I can only take partial credit (I didn't screw them up!). The real credit goes to the Porter Road folks. These ribs were amazing. Will definitely order them again and will try a pork butt from them, too. 

[C6Bill]

Good to know about Porter Road, i have been thinking about placing any order. 

[tony b]

They are a small outfit and it's hit or miss if they have everything in stock when you visit their website. But, everything that I've ordered from them has been great. They've turned me on to interesting cuts, too, like Bavette and Denver steaks.

[BOC]

New kind of cook for me coming up this weekend. Delayed family Christmas because of COVID. Christmas rib tradition is 30+ years running, so I have ribs, brisket, roasted brussels and homemade mac and cheese planned. Nothing too fancy…Sounds normal right? Except Saturday will be a balmy -5 to -10 F. First time on the KK for a low and slow in those kind of temps. Wish me luck!


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[MacKenzie]

BOC, you and your KK will do just fine. 

[tony b]

Your KK will be ok in those temps. Mine does just fine here. It will take longer to heat up though, so plan for that. 

[BOC]

Your KK will be ok in those temps. Mine does just fine here. It will take longer to heat up though, so plan for that. 

So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna.


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[BOC]

Picture of the ribs for good measure. Now off to enjoy a good food coma.


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[Troble]

A fine effort @BOC well done!

[C6Bill]

I’ve cleared way too much snow over the past week so I decided to make myself a nice dinner today. Reverse sear on a 38 ounce cowboy ribeye from SRF and tater tot’s

 

 

[Troble]

@C6Bill a fine reward indeed! Looks perfect. 

[Tyrus]

Meat you can eat, well deserved, very nice. Snow is beginning to suck, but if you look closely and monitor the change you'll notice the days are getting longer. Over the hump and riding the slope. Better days on the menu. 

[Poochie]

Yes indeed, that looks delicious!

 

[johnnymnemonic]

I set up my kk 42 SBB with a full firebox. Wood chunks in the bottom, charcoal on top. Foil over the bottom grate (except edges). 2 drip pans underneath. So I had both foil and pans as deflector. I started out by lighting the left side of the firebox with the thermoworks billows on the right side. The grill was a perfect 225 both at grate and dome. Brisket is pictured here both raw and just before wrapping in butcher paper. I had a lot going on yesterday so I didn’t take pictures of the briskets wrapped, being unwrapped, or after slicing but, basically, this was a perfect cook. The brisket was great. Briskets went on at 4am. Wrapped at 1245pm. Raised kk temp to 255 after wrapping. Briskets came off at about 445pm. Dinner at 630. Pretty much perfect timing. The picture of the empty grill and bottom grate is to show that the charcoal burned just like I hoped it would, perfectly from left to right. I grilled some veggies on the right side before dinner.


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[C6Bill]

Great looking brisket 👍