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[RattleR]

@Jim6820 it looks very nice! Enjoy the evening with your family.

Edit: I hope you enjoyed it with your family!

 

[Jim6820]

@Jim6820 it looks very nice! Enjoy the evening with your family.

Edit: I hope you enjoyed it with your family!

We did, indeed, enjoy the evening with our family. And, the lamb was quite tasty, as was everything else the family put on the table. I pulled the lamb at 135F IT and it was a lovely pink inside; just like I think it should be. And, with the three RFX probes inserted, it was easy to monitor.

 

[SmokeOCD]

We did, indeed, enjoy the evening with our family. And, the lamb was quite tasty, as was everything else the family put on the table. I pulled the lamb at 135F IT and it was a lovely pink inside; just like I think it should be. And, with the three RFX probes inserted, it was easy to monitor.

Hey @Jim6820 , looks great - what did you use besides garlic? Wondering what other flavors you added to the lamb.

 

[Jim6820]

Hey @Jim6820 , looks great - what did you use besides garlic? Wondering what other flavors you added to the lamb.

The garlic was pretty obvious, wasn’t it? Here’s what I used.

Made a paste of:
6 cloves of garlic, minced finely*
1 T fresh Thyme, finely chopped
1 T fresh Rosemary, finely chopped
1 tsp poultry seasoning
2 T olive oil
* FYI, if you use commercially prepared minced garlic from a jar (my laziness shows), 2 T equals 6 cloves

Seasoned the lamb with coarse sea salt and coarse black pepper on both sides, then applied paste equally to each side and rubbed it in a bit.

One hour at 200F (flipped it over at 30 min). Flipped again, then 50 minutes at 350F (with another flip at the halfway point). Pulled from the grill at 135F internal temperature and rested 30 minutes in an insulated pizza carry bag (while transporting to my daughter’s house) before slicing.

 

[Cavite]

Two racks of lamb chops. All went well, 225 for about 2hr, pulled at 129 and went to gasser to get a sear. Walked away to deal with potatoes and wife says the grill has a fire. They're seared alright, luckily the product survived.

 

[Greg Jones]

My son has a Marine friend that he became close friends with at The Citadel, and he drove down from North Carolina to spend a couple of days with us. He lived with us one summer during COVID so he had a good appreciation of my cooking.

I made BB ribs on the RT-700 with Meat Church Honey Hog BBQ rub and a glazed of Blues Hog Original BBQ sauce at the end. Smoked @ 275 degrees for about 4 hours. Three small slices of leftover Picanha from Saturday rounded out the protein. Homemade slaw, pimento cheese, and potato salad along with some onion rings (not made by me) rounded out the meal. Pretty good stuff if I do say so myself!

 

[Greg Jones]

Another busy day for me, it’s almost like I’m back on the grill/in the kitchen. Beef plate ribs, probably from Snake River Farms, finished with rice over beans, bulb onions, on the RT-700. I’ve said it before-beef plate ribs are IMO the best bite in BBQ!. Meal included fresh in tomatoes from Florida and South Carolina strawberries picked yesterday. I’ve had a lot of really good strawberries over the years, including the 4+ acres my dad used to raise. There’s nothing like the taste of a Lowcountry strawberry! No paper plates were harmed in the prep of this meal. I’m taking a 19:00 nap now!

 

[Jim6820]

@Greg Jones, can you provide some details on cook time, temp & internal temp target for your plate ribs cook? They look fantastic and I have some in the freezer that I need to cook. Thanks.

 

[Greg Jones]

@Greg Jones, can you provide some details on cook time, temp & internal temp target for your plate ribs cook? They look fantastic and I have some in the freezer that I need to cook. Thanks.

Sure, I went with 275º at just under 5 hours, and IT was probe tender at 204º. The rub was a little Meat Church Holy Cow and a little Meat Church Blanco, and I mean a little. Many sources will tell you ‘they can take a lot of seasoning.’ but IMO for plate ribs less is more. Let the flavor of the beef shine. I may be the luckiest plate rib cooker ever because so far I’ve never managed to screw them up. Looking forward to how yours turn out!

 

[Jim6820]

Sure, I went with 275º at just under 5 hours, and IT was probe tender at 204º. The rub was a little Meat Church Holy Cow and a little Meat Church Blanco, and I mean a little. Many sources will tell you ‘they can take a lot of seasoning.’ but IMO for plate ribs less is more. Let the flavor of the beef shine. I may be the luckiest plate rib cooker ever because so far I’ve never managed to screw them up. Looking forward to how yours turn out!

Thanks, Greg; I’m going to give your method a shot. Sure hope they turn out looking as good as yours.

 

[Jim6820]

Did Halibut on the grill tonite. Wife contributed the whole wheat orzo with spinach and some peas. Nothing fancy, but very tasty.

 

[larry4406]

It’s Go Time! On the pellet smoker at 225F.

Stuffed onion bombs, bacon wrapped, and topped with fire roasted red pepper! Will glaze later.

Then well look at this! We can make a nice meatloaf with the excess! It too gets fire roasted red pepper and bacon. Also will glaze later.

But it doesn’t end there! We have pork shots with doctored cream cheese filling for snacks! Remainder of the kielbasa along for the ride.

Bride made homemade potato salad.

Life is good!

 

[MOSmoke]

Bologna burnt ends….been wanting to try them for quite a while. Had to wait out the weather today, but holy **** these are good! You’d never know you were eating bologna. Made some chicken thighs on the Weber kettle as a just in case, but either way I’m eating good!!

 

[Greg Jones]

Bologna burnt ends….been wanting to try them for quite a while. Had to wait out the weather today, but holy **** these are good! You’d never know you were eating bologna. Made some chicken thighs on the Weber kettle as a just in case, but either way I’m eating good!!

View attachment 23809

I recall someone else mentioning that before! Going to have to try that. I bought a 2-pack of SPAM yesterday, now I’m wondering…

 

[Toonman]

I sadly didn’t take a perfectly smoked/cooked pic, but here is the before pic of my jalapeño Parmesan smoked meatloaf……it didn’t disappoint. Made fresh mashed potatoes and air fried asparagus, this might be my sons favorite meal that I make.

View attachment 23661

How about sharing that recipe Moto Dad?

 

[Motodad1776]

How about sharing that recipe Moto Dad?

Smoked parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".
2/3 cup shredded parmesan cheese "I do Parm/Romano blend".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of between 155/160F

 

[RattleR]

Hey, post that over in the recipes thread where an old fart like me can find it.

 

[Ol' Smokey]

Hey, post that over in the recipes thread where an old fart like me can find it.

I just screen shot it...

 

[Greg Jones]

My morning view before coffee… My evening view before Post Time! Going to be a great Derby Day everyone!

 

[Jim6820]

Do I see Venison on the menu?