What's Cooking?

[ness]

On 5/29/2017 at 9:43 AM, Mitch f said:

My mother in law making traditional Chinese Zong, which is sticky rice wrapped in leaves.

Eating Chinese for lunch today. The girl behind the counter is peeling one of these open. 😄

[ness]

1 hour ago, rps said:

When the smoke peters out I will wrap the ribs and finish them in a very low oven. 

Shudder! 😄

[rps]

52 minutes ago, ness said:

Shudder! 😄

Grill snob.

I don't have an egg, the bullet needs work after last months storms, and refilling a kettle with little dabs of charcoal so the ribs do not get too hot is a pain in the neck. Besides, after the first dose of smoke, the heat is the key. The last hour in the oven, I open the foil to let some moisture evaporate.

[ness]

34 minutes ago, rps said:

Grill snob.

I don't have an egg, the bullet needs work after last months storms, and refilling a kettle with little dabs of charcoal so the ribs do not get too hot is a pain in the neck. Besides, after the first dose of smoke, the heat is the key. The last hour in the oven, I open the foil to let some moisture evaporate.

You didn't read my epic Memorial Day BBQ post, did you? 😄 Let me help...

 

[ness]

On 5/29/2017 at 7:14 PM, ness said:

Up early to get a pork butt and some ribs going. Gave them all a good dose of rub, then chunked the butt up for faster cooking. Indirect heat on the Weber for three hours. Hickory chips for smoke. 

Then brought it all inside to finish. Pork in the crock pot (shudder!) ribs in foil (another shudder!) in a low oven. 

Ribs rested and glazed with sauce before getting a couple minutes under the broiler. 

Chunking up the butt gets the bark ratio higher. I like the texture better if it's chopped rather than shredded.

Ribs were a tad too done to my taste--falling of the bone isn't what I'm shooting for. Still good though.

Beans got some time in the smoke, and a little of the pork mixed in at the end. Bush's regular, drained, ketchup, mustard, molasses and some rub.

Love strawberry shortcake! The half and half was late to the photo shoot. Gotta soften up that shortcake. 

 

[Flysmallie]

You can't make good food on a Weber. What are ya crazy. Didn't cost enough to be worthwhile. 

[Greasy B]

1 hour ago, Flysmallie said:

You can't make good food on a Weber. What are ya crazy. Didn't cost enough to be worthwhile. 

Of course you can't cook worth a darn on a Weber because the cheap posterior legs are always falling off. 

[snagged in outlet 3]

14 minutes ago, Greasy B said:

Of course you can't cook worth a darn on a Weber because the cheap posterior legs are always falling off. 

Or they rust through while the fire is burning and catches your deck on fire.

[ness]

20 minutes ago, Greasy B said:

Of course you can't cook worth a darn on a Weber because the cheap posterior legs are always falling off. 

This is a good alternative to the original three-legged kettle. 

[rps]

Apropos of an earlier post, does anyone have experience with the Kamado Joe Jr. egg smoker/grill?