so what's on the grill tonight?

propane or charcoal

  • propane

    Votes: 25 34.2%

  • charcoal/ lump wood

    Votes: 48 65.8%
  • Total voters
    73
Getting them prepped.
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just some Fergolicious Luv Rubbed, bacon wrapped aged backstrap, seared and then smoked for 20 mins. on the weber kettle................when it's 19* outside a beer fresh from the fridge feels like it's warm in my hand o_O

leftovers for breakfast


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Beef ribs
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/dev/yj said:
Those are real dinosaur bones! Where you buy such? Use any sort of rob or mop? Details, details... ;-)
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They are 10" 3 bone racks. Got them at NY butcher over here on woodruff rd in Greenville. Had to order them 3 times to get them to NOT cut them haha. The split rack on the left was butter injected and got off the shelf cowboy rub, the other is my rub I whipped up. Some coffee, garlic, brown sugar, and a few other drunken additions. I let them unwrapped sit on a rack in the fridge overnight, then 4 hours at room temp, then olive oil and the ribs.

4 hours at 225 with smoke the whole time, the wrap in pink butcher paper and another 2-3 hours back in. This pic isn't from this run, but same thing last week.

The last pic with my hand was a NY strip "roast" I did last weekend the same way, but just long enough to hit 125 internal, then wrap and rest till it hits 130 ish.
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THE guyrock said:
They are 10" 3 bone racks. Got them at NY butcher over here on woodruff rd in Greenville. Had to order them 3 times to get them to NOT cut them haha. The split rack on the left was butter injected and got off the shelf cowboy rub, the other is my rub I whipped up. Some coffee, garlic, brown sugar, and a few other drunken additions. I let them unwrapped sit on a rack in the fridge overnight, then 4 hours at room temp, then olive oil and the ribs.

4 hours at 225 with smoke the whole time, the wrap in pink butcher paper and another 2-3 hours back in. This pic isn't from this run, but same thing last week.

The last pic with my hand was a NY strip "roast" I did last weekend the same way, but just long enough to hit 125 internal, then wrap and rest till it hits 130 ish.

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Click to expand...

Damn, you're making me hungry.
 
/dev/yj said:
Damn, you're making me hungry.
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I got lucky with all of it, one of my buddies is a competition guy and taught me. But I cook on a $150 smoker I just modified a bit. Had a learning curve, never burned anything. But I did turn some ribs into a roast by making them fall off the bone haha.




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I'd be stuck making some very good decisions.
 
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