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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-16-2013, 08:07 AM | #1 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Spares And Filet Mignon (pr0n)
This was my Mother's Day cook.
I cooked 2 St. Louis trimmed racks of ribs. One rubbed with my standard pork rub, sucralose, chili powder, paprika, garlic powder, onion powder, salt, pepper, with a little added cayenne. The other was naked. I cooked them on my 22 1/2" WSM at 275F for 2 1/2" hours unfoiled, then foiled them with brown sugar, honey and squeeze Parkay. I cooked them almost toothpick tender. I then glazed the rubbed rack with Sweet Baby Ray's Honey Barbeque sauce, the other stayed naked, and put them back on for about another 1/2 hour, unfoiled. I cooked up 4 filet mignon medallions on my 22 1/2" OTG, over RO lump. I cooked up 8 ears of sweet corn on my Genesis S-330. It all came out great! Spares on the WSM. Ready to be foiled. Ready to be served. Filet mignon on the OTG. Ready to be served. Sweet corn on the S-330. Ready to be served. Spares and Caesar salad. Sweet corn. Beer o' the day compilation. Thanks for looking.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | Last edited by BobM; 05-16-2013 at 08:27 AM.. |
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05-16-2013, 10:50 AM | #6 |
Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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I need to do some more spares... been hankering for some good ribs again. here's to hoping that next week's adds will bring on some good Mem day week meat sales
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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05-16-2013, 11:35 AM | #7 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking celebration feast!! You did it up right!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-16-2013, 12:47 PM | #8 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Now that's a meal right there, a 4 beer'er, sounds about right to me. Nice job!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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