What are you grilling today?

@Grumpy Uncle have you done individual beef ribs on your Pit Boss yet? Anybody else? Found plenty of tips on racks, but wasn’t sure if they need to be done differently. The only way the store had them was already cut up. They look like this:

 

Yes sir. I marinated them in some cider vinegar and apple juice. Then I did the actual smoke setting at P4 for about 5 hours. I also did an Old Bay rub before I put them on the smoker. I think it was 1 cup of cider and 4 or 5 cups of apple juice.

 

So they can be done pretty much as if they hadn’t been cut apart already? I’m probably not going to have five hours to get them done unless I leave work really early. Maybe 3 1/2 to 4 max.

 

I usually always split my beef ribs like that. Better for the marinade to get in there. The only thing I can think of is, the meat may be a little tougher. Still tasty though.

 

Groovy. Your recipe sounds like they’d be sweet?

 

Nope, you can taste the apple juice a little. After the Old Bay is on there and some other spices it ends up a little spicy.

 

I have done beef ribs like that before and finished them in the oven or in a Dutch oven on the stove top. I smoked them for 2 hours, then pulled them off and put in a Dutch oven in the oven set to 300 if I remember correctly. I put a little liquid in the bottom and used something very similar to Pat's marinade. It was apple juice based with a little rub and pineapple juice if I remember correctly? Just about 1/2 an inch or so on the bottom of the ditch oven. I just made it up and my wife said it was one of the best ribs I have done.

If short on time, think about finishing in the oven to get tender. Also think about boiling them first, then finish on smoker to cut down on cook time.

 

Thanks for the tips guys. Not completely sure I’ll be able to do them at all tomorrow. If not I’ll be cooking them Wednesday.

 

Marinated flank steak for steak subs with roasted potatoes...

 

that looks good! I was at the Lodge outlet in Sevierville, TN and saw that small charcoal grill and almost bought it yesterday. Bought my wife a nice Dutch oven though.

 

Steak and Potatoes!!!!

 

Ribs!

 

I was too busy frying and grilling, I did not take photos of my pork on a stick and slow grilled pork belly strips.

 

Look great. I watched that video last year and never got around to trying it, maybe this weekend.

 

Beef ribs. Olive oil, salt, pepper, fresh rosemary, and some balsamic vinegar when they're almost done. Happy New Year!

 

I am doing some hibachi on the Camp Chef griddle tonight. Got 5lbs. chicken and 3.5lbs. Of some sirloin. Then just doing your typical fried rice and vegetables (onion and zucchini).

I went to the local grocery and requested that they give me 3 to 4 lbs. of sirloin off the cap. The cap is super tender for a sirloin. I consider it the poor mans filet. Only $7.99 a pound and really tender. Cut up in 1" cubes. I give a good coat of How to BBQ Right AP rub which is salt, pepper, garlic. I then add just a little soy at a time and toss until it is absorbed. I then add just a little teriyaki also and toss until it is absorbed. Then cook on the flat top and add just a little teriyaki at the end to finish off. Super tender and as good or better as the hibachi restaurants. My family loves it! Can't wait until dinner time here in about 2 hours.

 

Sirloin filet

 

Work in progress:

Pork belly

 

Holy man cave Batman!

 

My wife bought it for me for Christmas. I can't wait to take it camping.

 

Is that a SHUN knife? What kind of cutting board?

 

New Year's day brunch. Smokies on the grill and bacon on the smoker.

 

nope, just a calphalon knife so nothing special. I do have a sharpener and keep it nice and sharp.

the cutting board I picked up at Bed, Bath, and Beyond when I was there with my wife a few months ago. It is pretty large and has some rubber pads on the bottom that keeps it from sliding on the table. If I remember correctly, around $30.

 

That's awesome, I eyed it hard this past weekend but passed. I might go back in the next couple days and pick it up. While small, it looks like it would get quite hot and really be able to sear a steak quite well.

 

one of my favorite things ever....

If anybody ever goes to Dollywood in Pigeon Forge, TN, they have a sit down restaurant call Granny Ogle's. Some of the best ham and beans you will ever have surprisingly in an amusement park.

 

Leg of lamb and potatoes

 

Wife picked up a thick ribeye from whole foods, i cooked it with a sous vide for 90 minutes at 130 degrees. Let it rest, patted it dry, then seared it with a flame thrower.