Yeah I did slather a whole bunch of butter on so there was some fat to taste. I dropped the ball not having the blue cheese ready to top after pulling off
Anyone have a pellet grill and the overlay grill gates?? I have a yoder YS640 and just got the grates. Tried to search tuna last night and it took 10 minutes to even get a basic sear. Trying to figure out if there is something weird about them
I have a recteq 700 and would never try to sear tuna on it. That would be something I'd do on my Weber Genesis gasser cranked on high for 15 minutes before the protein hits it.
10 to sear it. That was after heating it. I've had no issue throwing a cast iron pan or long skillet over the fire and searing that way.
Preseasoned St. Louis ribs from Costco. Kicking myself for not leaving them on longer, but had friends over and the room was getting impatient. Good flavor but a little tougher than I would have liked.
you should have just wrapped them in foil for about 30-45 mins before you sauced them if you were in a time crunch
This was the recipe I used. They cooked in foil for two hours at 225 before saucing. • Set temperature to 180 degrees and preheat, lid closed for 15 minutes. Close lid for 7 minutes. • Smoke the ribs, meat-side up for 3 hours. • Increase the grill temperature to 225 degrees F. • Place each rack individually on heavy-duty aluminum foil and pull up sides. Use half the apple juice for each packet. Tightly crimp the edges so there is no leakage. • Return the foiled ribs to the grill and cook for an additional two hours. • Carefully remove the foil from the ribs and discard the foil. • Arrange the ribs directly on the grill grate and continue to grill until the internal temperature reaches 200 degrees, about 60 minutes more.
Here’s a good rib recipe: - turn dial to 250* - put ribs on - cook for 3 hours - sauce (if you want) - cook for 1 hour - eat
All the fancy stuff with foil and juice and butter and cherry habanero glaze just complicates things imo. Sometimes I’ll foil with a little sauce at the end, but, for the most part, I just cook ribs until they feel done. The bend test is a pretty good barometer for doneness too.
You mean I didn’t really need to spritz with equal parts apple juice and apple cider vinegar every 30 minutes?!
Hot as hell the last two days. Made blackened mahi mahi fish tacos with mango salsa last night. They were delicious. This was at 8 when it was finally cool enough to be outside
Just took them off. No resistance when probing, temps 205 ish on average. Some of the corners got a little crispy but not bad for a first run with this product. Next time, I think I'll rotate positions in the outdoor oven to try to avoid hot spots. I did not wrap these at any point. The fun part is I'm dropping off a couple of bones each to my father-in-law and dad in a bit.
Don't tell anybody, but Hurtados had an extra 1000 gal moberg out back cooking outside the screened in pit room Just a thing of Beauty
Foil boat’ed a 10lb butt. Very happy with the bark. Sitting in the warming drawer until Fathers Day lunch tomorrow.
Grilled some chicken thighs for fajitas but made an avocado salsa which was money (Guy Fieri voice) and pickled two jars worth of jalapeños and a few habeneros.
Lawry’s and pepper on the left, ancho espresso middle, and voodoo on the right Mud butt in about 6 hours
I was going to ask if anyone does the foil boat because I’ve seen that Chud on YT pretty much does it on all his brisket cooks
And he has a point with the ridged chips for french onion dip. Flat chips lack the structural integrity to deliver the optimum sized scoop of dip to the mouth-hole!
For certain dips I think Fritos Scoops are perfect. Sound structural scoop design and flavor pairs well with spinach artichoke dip, for example.
Decided to try beef ribs for Father’s Day, as I’ve never done them before. Giving them an hour rest, but they smell fantastic.
Did those steaks last night and had a tri-tip for today, decided to do it like a brisket. I really hope it doesn't suck.
I’m now residing in Fort Worth, which is much closer than Odessa to the a.tramp culinary experience, can I get an invite some time?