tony b Posted May 29, 2017 Report Share Posted May 29, 2017 It was pretty tasty chook, too! Took some leftover breast meat, toss into a pan with a dollop of butter, more Purple Crack and some Franks Hot Sauce - buffalo chicken, served on a nice tossed salad with Purple Crack blue cheese dressing! Nice lunch. 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted May 30, 2017 Report Share Posted May 30, 2017 (edited) Ribeye that turned out great! Crusty exterior and a rare interior with a nice alder smoke flavor w/garlic, pepper and chili powder. Edited May 30, 2017 by FotonDrv Wording 7 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 30, 2017 Report Share Posted May 30, 2017 Best ribs I've done in awhile. Unfortunately no pics so I guess it didn't really happen but my tummy says different. Old school with a vinegar mop is really the only BBQ I like. No more dry rubs for me. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 30, 2017 Report Share Posted May 30, 2017 17 minutes ago, FotonDrv said: Ribeye that turned out great! Crusty exterior and a rare interior with a nice smoky alder smoky flavor w/garlic, pepper and chili powder. Love those perfect grill marks. Just makes it look extra yummy. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 30, 2017 Report Share Posted May 30, 2017 Foton, perfect. 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted May 30, 2017 Report Share Posted May 30, 2017 1 hour ago, ckreef said: Best ribs I've done in awhile. Unfortunately no pics so I guess it didn't really happen but my tummy says different. Old school with a vinegar mop is really the only BBQ I like. No more dry rubs for me. OK, "vinegar mop", I will have to read about that since I have zero experience with it. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 30, 2017 Report Share Posted May 30, 2017 (edited) 10 hours ago, FotonDrv said: OK, "vinegar mop", I will have to read about that since I have zero experience with it. So Sunday night I made a mop sauce. I didn't measure anything but here's basically what I did. About 8 cups apple cider vinegar. Salt, fresh cracked Tasmanian Pepper Berries. A good bit of brown sugar, some ketchup and yellow mustard. I cut up a lemon and floated the pieces. Brought to a boil then reduced to a consistency of about thick chocolate milk. Strained and refrigerated overnight. While cooking the ribs I basted them every 30 minutes with the sauce. You're slowly building a glaze one thin layer at a time. This is my favorite method for ribs and butts. You can make the sauce with any flavor combination you like. This is old school style BBQ. Used a lot in BBQ pits that are more direct heat. Mostly people have gone away with this method due to the extremely moist environment a kamado offers. I just like the flavor profile you can obtain using a wet mop sauce compared to a dry rub. Edited May 30, 2017 by ckreef 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted May 30, 2017 Report Share Posted May 30, 2017 (edited) Vinegar had me curious, but the sweet sauce lost me. I will give it a try this summer when I get the open pit BBQ going again now that I have these nice KK grills to use on it and now I even have two heights! Amazing stuff that Dennis makes for the KK. Thanks for taking the time to write down that recipe Edited May 30, 2017 by FotonDrv text 1 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted May 30, 2017 Report Share Posted May 30, 2017 14 hours ago, ckreef said: Best ribs I've done in awhile. Unfortunately no pics so I guess it didn't really happen but my tummy says different. Old school with a vinegar mop is really the only BBQ I like. No more dry rubs for me. Sometimes it's just dry rub but other times I'll take what I used for the dry rub and mix up some apple cider vinegar, catsup, brown sugar and some worcestershire ... and maybe some cayenne for a mop type sauce/glaze. 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 30, 2017 Report Share Posted May 30, 2017 22 hours ago, tony b said: The overnight rub of baking soda I wasn't familiar with baking soda in rubs; I found this page informative: How should baking soda be used to tenderize meat? Quote Link to comment Share on other sites More sharing options...
mk1 Posted May 30, 2017 Report Share Posted May 30, 2017 No pics... but I made 6 slabs of loin ribs, 2 brisket points, slow smoked yardbird parts, hot dogs and burgers.... Hope y'all had a good holiday! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 30, 2017 Report Share Posted May 30, 2017 @Syzygies - it not for tenderizing, but to help dry out the skin so it crisps up easier. Did enjoy reading about "velveting" though. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 31, 2017 Report Share Posted May 31, 2017 [mention=2915]Keith OctoForks[/mention] - :smt023 Did the Purple Crack chicken. The overnight rub of baking soda, kosher salt and Taz pepper berries did turn the skin purple. But, the Purple Crack mixed into the Butcher's BBQ injection didn't really turn the meat purple, as I'd hoped. Here's a snap of the purple skin. My dinner guest commented that it looked like it was bruised (beaten up) - LOL! Obviously didn't stay that way after cooking. You are becoming a Crack head lolOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 31, 2017 Report Share Posted May 31, 2017 I just done a blueberry cobbler on the Jr see how it goesOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 31, 2017 Report Share Posted May 31, 2017 I just done a blueberry cobbler on the Jr see how it goesOutback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 31, 2017 Report Share Posted May 31, 2017 That turned out great, yum! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 31, 2017 Report Share Posted May 31, 2017 Aussie, your cobble sure is looking very tasty. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted May 31, 2017 Report Share Posted May 31, 2017 I did porchetta. It was my first attempt and it came out great. Wife, son, and daughter-in-law all raved about it. So porchetta, a pasta tortellini dish, and a Caesar salad. Only took pics of the prochetta on the KK 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 31, 2017 Report Share Posted May 31, 2017 Paul, I have often thought about doing that but never carried through on that thought. I suspect you are very pleased with your cook. It certainly looks tasty. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted May 31, 2017 Report Share Posted May 31, 2017 Thanks MacKenzie. It was a fun cook. Really easy the only hard part is finding a pork belly. Quote Link to comment Share on other sites More sharing options...
