dstr8 Posted January 15, 2017 Report Share Posted January 15, 2017 No reason the unusually cold and gloomy winter weather here should come between good 'cue and us. Hopefully the start of something tasty. Stay tuned for "news at 5" 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2017 Report Share Posted January 15, 2017 dstr, is teasing us big time. 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 15, 2017 Report Share Posted January 15, 2017 Not coming between me, it's about 70* outside at the moment. Going to fire up the Yakatori grill within the hour. (sorry couldn't stop myself - LOL) 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 15, 2017 Author Report Share Posted January 15, 2017 A couple more steps ... 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2017 Report Share Posted January 15, 2017 Now that's a big clue. 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted January 16, 2017 Report Share Posted January 16, 2017 Meat and pesto? A winning combination! 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 16, 2017 Author Report Share Posted January 16, 2017 And the finish line 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 16, 2017 Report Share Posted January 16, 2017 Now that's interesting. Chimichurri? Anything mixed with the blackberries? Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 16, 2017 Author Report Share Posted January 16, 2017 (edited) I decided to try the pink paper wrap trick 2/3 of the way through the roast/smoke (pecan chips). The baby backs came from Trader Joes where I normally wouldn't buy meat but the last time I made these the pork was super flavorful; luck of the draw. These, however, were very mild without any real "pork" flavor; boring in other words despite the herb crust and pecan smoke. But its all about what they eat and I'm sure whomever raises these for TJ's can't afford anything special on the feed-front. The KK and I did our parts but ... next time I'll return to my favorite and tried & true: Spare ribs. Or hop over the hill to Sacramento and get acorn or pumpkin finished pork. Edited January 16, 2017 by dstr8 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 16, 2017 Author Report Share Posted January 16, 2017 Jeff: The herb rub/crust is an old standby: Fresh rosemary out of the neighbor's yard, fresh sage & parsley, a ton o'garlic, smoked habanero, S&P and EVO; all pounded into submission via my mortar & pestle. The blackberry & ginger BBQ sauce is from an old Sunset Magazine: All the same suspects including ketchup, brown sugar, maple sugar, honey, black berries and a considerable amount of fresh grated ginger. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 16, 2017 Report Share Posted January 16, 2017 (edited) Well, dinner looks awesome. and I love this pix. Edited January 16, 2017 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 16, 2017 Report Share Posted January 16, 2017 Hell ya blackberry BBQ sauce. Plenty of wild blackberries in GA. When my son was younger we use to go picking every spring and make wild blackberry jam. Maybe me and Mrs skreef should go this spring and make wild blackberry BBQ sauce. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 16, 2017 Report Share Posted January 16, 2017 Looks interestingOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 17, 2017 Report Share Posted January 17, 2017 Fantastic looking meal. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 18, 2017 Report Share Posted January 18, 2017 On 1/15/2017 at 4:37 PM, ckreef said: Not coming between me, it's about 70* outside at the moment. Going to fire up the Yakatori grill within the hour. (sorry couldn't stop myself - LOL) Bastard! The cover on my KK is still one big sheet of ice. But, we might actually hit 50F by the end of this week. You KNOW I'm firing up the KK then! 2 Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 18, 2017 Report Share Posted January 18, 2017 Sure am glad I don't have snowy winters. I grill all year roundSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 18, 2017 Report Share Posted January 18, 2017 Shuley, many of we northerners grill all year long too, we just suffer a little more to do it. 3 Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 19, 2017 Report Share Posted January 19, 2017 Shuley, many of we northerners grill all year long too, we just suffer a little more to do it. I'm probably too much of a wuss to do that. It was sprinkling when I was making burgers tonight at that made me question my choice to grill lol. I guess you all must be much tougher than me! 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 19, 2017 Author Report Share Posted January 19, 2017 (edited) I had the fortune/misfortune (long story :D) of living in Monterey for almost 2-years. I've lived all my life in 4-season climates and never thought I'd be a coastal lover but oh boy do I hate summer and winter now (back in 4-season Reno) . And miss the Central Coast! But I still love cooking on my KK ... actually much more so in our winter than our hot hot summers! Edited January 19, 2017 by dstr8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 19, 2017 Report Share Posted January 19, 2017 That is the good thing about our summers, it us never too hot to grill. Quote Link to comment Share on other sites More sharing options...
