Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@goosehd said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:
@seawolf from our local butcher. One is a Maui beef and the other is a teriyaki chicken.
If the answer is Chicken Teriyaki,what’s the question?… Who’s the only living Kamikazi pilot?
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About to throw down on the Iwatani, last night camping, most excited for pork jowl
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@Ikeaparty classy af camp eats
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@SourPower The best!
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@Brodie those look legit. Were they like a brat or a hot link in terms of flavor?
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@SourPower Thanks!
They were more of a hot link. Just salt, pepper, and cayenne for seasoning...super basic.
It was more of a proof of concept cook for me, but now I'm ready to conquer the world. Jalapeño and cheddar is the plan for my next attempt. I've been wanting to try that out, and it's also been highly requested by the wife. Looking forward to giving it a go for our next big family get together.
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@Brodie Making sausage is a blast and yours look great! I have a 5 pound sausage stuffer that makes light work of a batch of sausage. There's a book called Charcuterie that has tons of classic sausage recipes in it. Highly recommended.
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@seawolf Awesome, thanks for the rec on the book...I'll definitely have to take a look.
I also have a brand new shiny 5lb stuffer that I used. Although I wouldn't call it "light work" for me yesterday...I was verrrry slow my first time out. Just figuring it out, and also worrying about busting a casing had me crawling along during the process.
Definitely felt more confident in it after about 4 pounds in, so next time should be much quicker. Just another excuse to break it out again soon, and get some more reps in
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Some ribs for dinner
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@Jett129 St Louis pork ribs from costco. I use a pellet smoker, and cook until you get the amount of pull you want on the bone. Ive played around with different methods. I pat ribs dry and do a mustard binder. Then season with what you want. Currently I just have a pork rib I was gifted that I've been using and add black pepper and brown sugar. But I recommend some kind of seasoning with at least salt, pepper, garlic, and paprika. After I heavily apply that I cover it in brown sugar. Smoke at 225 for the most part. Usually around 6 hours give or take on how you like it and how you do it. Last 20 min or so I brush on a mix of bbq sauce and something sweet (this time it was apricot jam in the mix). Then let rest a little bit. I like my ribs not completely fall off the bone, but done enough to pull a bone out wihour much effort. If I don't wrap it at all I spritz it give or take every hour with some apple cider vinegar and whatever else on hand (this time it was an orange soda Poppi, but I do the vinegar with apple juice if I have it). If I wrap the ribs I don't spritz, doing a variation of the 3-2-1 method (3 hours un covered, 2 hours wrapped in butcher paper, 1 hour unwrapped---but that leads to not much pull off the bone, so I do more like 3, 2.5, 45min give or take, and when I wrap it i put some thin slabs of butter on it and sometimes more brown sugar). The pic above I didn't wrap and spritzed as it went after the first 2 hours. I also went up to 250-275 after 3-4 hours this time.
Many ways to do it, but highly recommend the brown sugar, and spritz if you don't wrap, butter if you do wrap, and something sweet mixed with your sauce. And 225 is a good starting temp. Play around with the temp the more you do it, but I'd do a that for at least first 2 hours anyway you do it. I just bend it with tongs to see the doneness. Hope your rib adventures go well.
