Gonna try one tonight with a Walla Walla onion
My cutting skills need some improvement, looks more like an orchid
Labor Day 2021 Weekend Cooks, day by day
- Thread starter DenStinett
- Start date
My cutting skills need some improvement, looks more like an orchid
Don't know what Salis Supreme is so I used some yard bird rubGonna try one tonight with a Walla Walla onion
My cutting skills need some improvement, looks more like an orchid
DenStinett
Well-known member
Sorry no pics, but cooked 1 rack or BBR and 1 rack of STL. Did the 3-2-1 and 2-2-1, Put St Louis ribs on mustard and rub, cooked an hour, put on Baby Backs, cooked for another 2 hours, checking each hour. Pulled at 3 hours on STL and 2 on BB. Wrapped in foil with fake butter, brown sugar and honey, cooked wrapped for 2 hours. Pulled for final part. The STL ribs were already falling apart and the BBR needed a few more minutes. Put back on for 30 more minutes, PERFECT.
Honestly I want to try something different, i.e. cooked naked, but this yields such consistent results, It definitely ain't broke!
P.S. That onion looks awesome!
Honestly I want to try something different, i.e. cooked naked, but this yields such consistent results, It definitely ain't broke!
P.S. That onion looks awesome!
jfrosty27
Well-known member
Well I didn’t cook on my 700 today. But I did do a great meal worth posting.
I had some giant lobster tails from lobsteranywhere.com. 20-22 oz each. I removed the meat from the shells, bagged them with a stick of butter, the into the Souse Vide pool at 139* for about 75 minutes. Te purge was used for dipping and steamed veggies on the side. Really good. Way too expensive to have often. But what a holiday treat!
I had some giant lobster tails from lobsteranywhere.com. 20-22 oz each. I removed the meat from the shells, bagged them with a stick of butter, the into the Souse Vide pool at 139* for about 75 minutes. Te purge was used for dipping and steamed veggies on the side. Really good. Way too expensive to have often. But what a holiday treat!
DenStinett
Well-known member
Sounds good Pops
Those look amazing Frosty
We can't do Lobster though .... Momma's allergic
Well, we cut a few Slices off of that Brisket
Gotta admit, it's not my best .... but what can I say .... it's Brisket ?
The Flat:
The Point:
Those look amazing Frosty
We can't do Lobster though .... Momma's allergic
Well, we cut a few Slices off of that Brisket
Gotta admit, it's not my best .... but what can I say .... it's Brisket ?
The Flat:
The Point:
mooncusser2k
Well-known member
No-wrap, no-sauce St Louis ribs. Just rub, smoke, heat, and time.
DenStinett
Well-known member
Nice looking Ribs there Moon
mooncusser2k
Well-known member
Thanks. They turned out a bit salty, guess I was a little heavy with the rub. Still tasty.
DenStinett
Well-known member
Can't say I've ever used a (commercial) Rub, or even a S&P blend, mainly because I can't control the Salt
Most everything we Smoke, I use Sea Salt, Pepper, Dehydrated Garlic and (sometimes) Dehydrated Onion
All of which I grind my hand directly onto the Meat in the quantities as needed
Momma hates an over-salted Meal
So much meat to bbq...so little time.
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