Iron Chef WAYCT - What Are You Cooking Today
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All looks great @jordanscollected
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All of it looks so good @jordanscollected .
For now I’ll just have to continue looking forward to trying your food at some future IH gathering.
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Not cooking, just cutting.
We are having a BBQ for the staff, family and friends, oh, and the people from the brewery (guess who's bringing the beer) tomorrow evening.
Totally legal gathering of <30 of us outside in the office garden.
I bought a sirloin and a shed-load of sausages from our friends who run the local hotel. Their meat is very good, so I asked them to get me some from their supplier.
I piggy-backed some boneless fore ribs for the freezer…..
I'm hoping that the person who does the labels, just can't spell
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Tried a reverse sear for the first time. Sear ring was above 750 F. That’s the limit for my laser temperature gauge.
Cooked over Hickory.
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We cooked down a bunch of freezer meat and other things we didn't want to move across town when we move into our new house next week.3-2-1 method baby backs on a Primo Oval (kamado-style cooker but oval instead of round) over lump, pecan, cherry, and apple. The cooker stayed lasered in on 225 F for the cook.
I used Rendezvous rub. I'm usually very DIY on rubs and such but this rub is hard to beat. It is from Rendezvous in Memphis, which is one of the major popularizers of the Memphis dry style of rib, where no sauce is applied to the ribs (they also, controversially, cook on charcoal and don't hardwood smoke). When the rub is this good, you can get away with that (you can find this rub easily on the Internet and I suggest you do–it is good for many uses outside of BBQ because it is a very unusual rub: not simply a paprika bomb as many southern-style BBQ rubs--this stems from the Greek background of the late Charlie Vergos of Rendezvous; I'd call the rub a fusion of Greek and Cajun influences). But I did sauce these 30 minutes prior to pulling them with a homemade ketchup-based sauce, which was also available as a condiment.
Definitely my best effort since I got rid of my Weber years ago. Great bark, came off the bones perfectly, and was flavorful and tender. Good to have this recipe dialed in for the summer. The cooker and 3-2-1 make perfect ribs pretty idiot-proof. Next move is to get some additional grates to boost capacity: I think I can get a third rack in and maybe more if I shift to rib racks. After that I plan on getting a Smobot, which is a replacement daisy wheel (vent at the top) that you hook atmospheric and meat temperature probes into and it adjusts the daisy wheel to maintain target temperatures and times for you: this IMO is a purer way of making kamado cookers set-and-forget than attaching a blower to the intake vent.
