View Full Version : B3's Pron

11-18-2009, 10:44 AM
Over the past two months, I've been able to cook something every second or third weekend. I've done my best to be a good farker and take pictures along the way.

My first shot at ribs. They were a bit underdone in the middle, but good on the ends. That night, I also did a bottom round roast that was on sale. I was able to slice some for sammiches and cube the rest for a pot of chile.



My first whole chicken. No special preparations, I simply rubbed and cooked over mesquite.


I really wanted to try ABTs, and I finally got around to it. You guys aren't joking, they are delicious. I also tried a few banana pepper, but they dried out long before the jalapenos and I didn't catch them in time (but I still ate them). I also did a fatty of JD sage wrapped around cheddar, bell peppers, and onion. I really like the pepper and onion flavors in the meat. I doubt I'll roll many more that don't have those two ingredients in them.





This night I was "baching" while the wife was away. I made a quick steak on the gasser. I must have done something right because my plate was smiling at me.



Then, a few nights later, the wife return and we celebrated with a recipe from my favorite cookbook (http://www.amazon.com/Webers-Real-Grilling-Original-Recipes/dp/0376020466/ref=sr_1_1?ie=UTF8&s=books&qid=1258558290&sr=8-1). I'm beginning to learn smoking, but this book taught me how to grill. I recommend it for it's recipes alone.

This recipe was strip steak with a salsa made from herbs and spices, corn, avocado, and the light parts of green bell peppers.


Then last weekend I took a shot on some spare ribs because they were priced at the lowest I've seen in my stores.





Ribs are my favorite. They are the reason I found this website. I've tried to do ribs twice now and aside from barely fitting on my tiny fire tube, the thing bugging me the most is getting the middle of the rack to cook. The ends (thinner parts) have come out good, but I'm worried I'll dry those out if I leave a rack on for the middle (thicker parts) to finish. Any advise? Am I worrying about something that probably won't happen if I tend to them right?

Either way, it's been an educational and delicious few months. Thanks for all the ideas and advice.

11-18-2009, 10:55 AM
That all looks good from MO. No help on the ribs. I've got three racks in the freezer but no guts to try them yet.

11-18-2009, 11:02 AM
Everything looks so good! The steak has got to be my fav though. Very nice job!

11-18-2009, 11:04 AM
You've come a long way since that first pork butt!!! They all look great!

As for the ribs, are you cooking them as a full slab? Maybe if you cut the slab in half and put the thicker part towards the edge (away from the water bowl) they would get just that little bit of extra heat to put you over the edge. Just a thought...

Again, it all looks great and to quote Bob, I'd hit on that!!!

11-18-2009, 11:25 AM
Wow- someone has been busy. Great looking que.

11-18-2009, 11:32 AM
wow.... it all looks delicious! Nice job!

11-18-2009, 11:35 AM
WoooEeee! I'd hit all of that.

11-18-2009, 11:49 AM
Some hardcore pron right there!
As Mama said:the steak is my fav!
Nice work!

Pit Boss Honeycutt
11-18-2009, 11:59 AM
Everything looks great! I almost always buy the loinback ribs to cook. Never had real problem with dryness on them. Maybe the last hour or so before you put sauce on them wrap them in some foil for a while, then remove them, add your sauce, and give em a little more time. Slides right off the bone.

11-18-2009, 12:23 PM
It all looks fantastic.

Big George's BBQ
11-18-2009, 12:26 PM
Very nice

11-18-2009, 12:38 PM
You've come a long way since that first pork butt!!!

...and much of that is thanks to you.

As for the ribs, are you cooking them as a full slab? Maybe if you cut the slab in half and put the thicker part towards the edge (away from the water bowl) they would get just that little bit of extra heat to put you over the edge. Just a thought...

And a good thought at that. Yes, I cooked them as full slabs. That's how I wanted to do them, but I suppose having properly cooked food is better than pretty food (most of the time). Splitting them would also help them fit on my grate. I will try that next time.

I almost always buy the loinback ribs to cook. Never had real problem with dryness on them. Maybe the last hour or so before you put sauce on them wrap them in some foil for a while, then remove them, add your sauce, and give em a little more time. Slides right off the bone.

I had almost identical results with the loin back and spares. I did foil them, then unfoiled and sauced. It's probably time I just faced reality and told myself that I'm too impatient.

11-18-2009, 12:49 PM
Looks great!:cool:

11-18-2009, 02:55 PM
Good job. It all looks tasty.

Buster Dog BBQ
11-18-2009, 07:28 PM
Nice spread. It all looks great.

11-20-2009, 09:04 PM
I had another cook tonight on the gasser. Some rubbed chicken breasts and tomato bowl ratatouille.


11-20-2009, 09:06 PM
Dang man, how have I missed this thread, great looking food. Did you cook the tomato bowls after filling?

11-20-2009, 09:23 PM
another vote for the steak but it all looks good!

11-22-2009, 11:38 AM
Did you cook the tomato bowls after filling?

Thanks Bob! Yeah, you hit it on the head. You just scoop out the tomato guts and set them upside down to drain. Grill all the ingredients as larger chunks, let them cool, and chop them up. Then fill up the tomatoes and put them on indirect (about 400į) for a bit to cook them and get the cheese melted. The hardest part about making them is trying to transfer the cooked tomatoes without them drooping apart.

big brother smoke
11-22-2009, 11:47 AM
Nice food. You can also roll your ribs and sit them upright. Then flash them on the grill to desired color. Some folks wrap spares in foil toward the end of their cook with apple juice for an hour or so and then place back on cooker to crisp up!

BBQ Bandit
11-22-2009, 11:50 AM
Congrats B3!

Thank you for the pron.
Max kudos on the ECB! You dun good!

"The force is strong in this one" Star Wars mod

11-22-2009, 12:03 PM
Thanks guys!

And Bandit, you don't know know how much I want to make the jump to a WSM, and you also don't know how scared I am of that jump. This has been a slippery slope, and I'm just learning! I'm scared if I upgraded I'd turn into a junkie. Next thing you know, I'll be over at your house scrapping through your ashes looking for unburnt coal. Instead of a beach bum, I'll become a BBQ bum!

11-22-2009, 12:10 PM
Allready looking forward to your next plate!
Nice meal!

Jay Bird
11-22-2009, 03:43 PM
Great variety of fine lookin' cooks. WSM is good. Junkie aint bad.

11-22-2009, 03:50 PM
wow. 1.59 for ribs. its 3.50-3.99 a pound here at my stores. Unless i go enhanced then its 3.0 a pound and thats for spares. not BB

01-23-2010, 11:33 AM
This goes back over a month, so bear with me. This was an all-day Saturday, but I started Friday night with the rub on some pork. I could not pass on a buy one, get one sale.


Rubbed and in the fridge. See you in the morning!


I got up early and started the butts on the ECB. Meanwhile, I started up a pot of chili. That ground beef is so gray because it's actually ground turkey.


After several hours of simmering, the smell was doing me some favors through the whole house.


Then, for lunch I fired up the gasser to do some burgers and kielbasa.



This guy knew something was cooking!


After lunch, I chunked up the rest of the kielbasa and added it to the chili pot.


I pulled the butts, coolered them, then pulled them. They still weren't as done as I'd like, but these were much better than the first time I made pulled pork.



Then, while the coals were still hot, I decided to try and put some smoke on a batch of holiday chex mix. It turned out ok. I'll be trying it again, but it definitely needs some experimentation.


It was a long day for me and all my cooking tools. Luckily, my wife survived and didn't get to fed up with me. Perhaps the food served to her helped out a bit!

Diamond State Smoker
01-23-2010, 01:20 PM
Good lookin grub B3, practice makes perfect.

01-23-2010, 05:00 PM
Just before going to visit our family for the holidays, I did some wings for supper, some fatties for gifts, and my first attempt at cheese for the parties.


I'm sure someone has tried this before, but I have not seen a name for it anywhere. I was calling it a skinny fatty. A smaller cross section for smaller sliced pieces. It was stuffed with jalapenos, onion, and pepper jack cheese.


We took a break from the cooking and gift wrapping for some wings with apple and cheese slices.


I also tried some pig candy. I think I put too much into one pan though and it didn't firm up much at all. Next time, I'll use less bacon per pan.


Here's the fatty and the skinny fatty resting and catching some rays.


The fat fatty sliced.


I did some blocks of cheddar and pepper jack.


It was really pretty easy keeping the temps down in the ECB in the Ohio winter. I just put some ice in the water pan and cracked the lid. It's not ideal, but I think it's a decent way to use the heat still coming off the cooker.


01-23-2010, 05:07 PM
So I'm driving home from work one night and I call my wife to see how her day is going and she says, "I want burgers."

Me: "What kind of burgers."

Her: "Burgers with everything on them."

Needless to say, I changed my route home to include the grocery store. No questions asked. There was some massive sale on turkey burgers, so we used those.



I buttered and toasted the buns.


Here is the assembly area.


Requisite bacon.


And a pickle.


BBQ Bandit
01-23-2010, 05:13 PM
Great stuff, B3!!!

01-23-2010, 05:14 PM
We decided to have some steak and shrimp on New Year's Eve, so I thawed out the three strips we had in the freezer and got to preparing.


I rubbed two down with salt and pepper and the third had some rub from World Market that I got as a Christmas gift.


The skewers were simply shrimp, onion, and green pepper brushed with EVOO and sprinkled with salt and pepper.


Here's shots of the precook and postcook. I did the steak slightly too long, but I think the shrimp was spot on.



Old Porker #1
01-23-2010, 05:22 PM
nice job, all looks wonderful! Good price on the ribs.

01-23-2010, 05:23 PM
I was lucky enough to get a small vacuum sealer as a Christmas gift, so it was the perfect excuse to buy a lot of something, cook it all, and then freeze the leftovers. I chose wings. I tried two different rubs. One was a mixture of garlic powder and cayenne, and the other was another Christmas gift: Emeril's Original Essence.


Equal parts of these guys and butter made up the sauce.



And we ate a few.


And I got to use my new toy on the rest.


01-23-2010, 05:28 PM
Thanks to Dr. BBQ's instructional video on whole boneless pork loins (http://www.bbq-brethren.com/forum/showthread.php?t=74216), I picked one up at Sam's and got to cutting and freezing. The only thing we cooked fresh were some kabobs.





01-23-2010, 05:31 PM
Good lookin grub B3, practice makes perfect.

Great stuff, B3!!!

nice job, all looks wonderful! Good price on the ribs.

Thanks guys. Practice is what I'm after, that's for sure. I know these posts are pretty long, but I've stolen so many good ideas from other brethren post, I want to keep it all on the forums. Thanks for scrolling through all that!

01-23-2010, 05:43 PM
Stop! You're killing me! No....wait....don't stop!:eusa_clap:eusa_clap:eusa_clap

04-16-2010, 11:08 AM
Here are a few more things I tried in the early months of 2010.

This was pork chops and spuds.

http://farm5.static.flickr.com/4044/4451504238_37d9bbed11_b.jpg (http://www.flickr.com/photos/rlriii13/4451504238/in/set-72157623449258431/)

The wife and MIL always try out crab cakes at restaurants, so I figured I'd try my hand at some. The cakes were good, but the dressing had WAY too much garlic!

http://farm5.static.flickr.com/4063/4451521946_48a90f7411_b.jpg (http://www.flickr.com/photos/rlriii13/4451521946/in/set-72157623449258431/)

This is a grilled salmon salad. It turned out to be one of the best grilled fishies that I've ever made, and one of the best overall dishes. Spinach, tomato, feta cheese, crutons, grilled red bell pepper, and a grilled salmon fillet. There's also a grilled onion on there too. The salmon was seasoned with EVOO, salt, and pepper.

http://farm5.static.flickr.com/4056/4451563116_5d6dcd03bd_b.jpg (http://www.flickr.com/photos/rlriii13/4451563116/in/set-72157623449258431/)

http://farm5.static.flickr.com/4034/4451561170_9f525b43f2_b.jpg (http://www.flickr.com/photos/rlriii13/4451561170/in/set-72157623449258431/)

More chops along with veggies: red bell pepper, tomato, onion, and garlic. I wasn't quite sure what to do with the garlic cloves. Anyone ever cook those whole?

http://farm5.static.flickr.com/4068/4467932009_0c68d9a0d5_b.jpg (http://www.flickr.com/photos/rlriii13/4467932009/in/set-72157623449258431/)

http://farm5.static.flickr.com/4029/4467933453_8664d2432d_b.jpg (http://www.flickr.com/photos/rlriii13/4467933453/in/set-72157623449258431/)

Big George's BBQ
04-16-2010, 12:10 PM
That all looks Great

04-16-2010, 04:27 PM
I'd hit it all!! Nicely done.:clap2:

06-08-2010, 02:39 PM
Steelhead Trout was on quick sale at the store, so I got a package. I grilled them on the gasser with orange slices, and I really like the flavors. Next time I get trout, I'm trying this again! (Don't mind the mangled hot dog.)


06-08-2010, 03:10 PM
Looks great B3, keep it up!!!

06-08-2010, 03:14 PM
looking good! Keep it going!

06-08-2010, 03:29 PM
For the grilled whole garlic I whack the small end off just enough to get to the tips of the cloves. Smear some EVOO and salt and pepper on there and wrap is in foil like a hershey kiss. Then when it's nice and soft, squish it out all over whatever I have handy, bread, spoon, hands, whatever :becky:

06-08-2010, 04:21 PM
Do you remove the skin beforehand? How long does it usually take? I'm going to guess 45 minutes or so (like an onion?).

06-08-2010, 04:26 PM
How long does it usually take? I'm going to guess 45 minutes or so (like an onion?).

yeah, pretty much like a smaller onion. If it's indirect I just kinda let it sit there and check on it ever 15-20 minutes by squeezing it with tongs or gloves and when it's mushy take it off somewhere to keep warm.

Don't let it get to close to a hot fire, not really trying to grill it, just roast it.

07-07-2010, 01:55 PM
I work in a small office of about 10 people, so I was able to invite the entire outfit over for grub. Aside from ABTs, some brats, corn on the cob, and lots of sides, we did pulled pork. The butcher provided a great piece of meat, but it was over 10 pounds and I definitely needed to have something smaller for the ECB. I started with this:


And then I did my best to cut it in half.


I couldn't make the cut right down the middle though because of the bone. The smaller half cooked quicker, but it didn't really matter that much. If this were a more extreme example though, say the bone was larger, and I need to chop the roast into smaller pieces, how should I do it?


07-07-2010, 02:27 PM
I upgraded to a WSM this weekend and was able to season her Saturday and do ribs on Sunday, July 4th. What a difference from cooking on the ECB! You mean I can control the air flow? You mean after 30 minutes the temperature will be right where I left it? You mean I donít have to refuel every hour? Needless to say, that after only one cook, Iím very satisfied.

Everything went as expected. Upon assembly, I discovered that the latch on the access door was broken. I called the almighty Weber customer service. A new door was overnighted to my house. That door was the older style door. Yet another door was sent. The third time was a charm, without any second guessing from Weber. Count another rider on the Weber customer service bandwagon.

The cooker also ran hot, as expected. I probably started with too much fuel, but I spent most of the rib cook with only one of the lower vents open, and even that was only open a tiny sliver.


While taking her for a test run, I put on a fatty and some left over bacon in the form of pig candy over pecan wood.




Then on the 4th, I did some baby backs that were gifted to me. Two racks were rubbed with a brown sugar based rub which I was a hesitant to use for fear of burning. So, the third rack used a spicier standard pork rub as a backup. Cherry was the wood of choice.


The ECB was still a useful tool, working tirelessly to hold the chimney starter and the Weber lid when I needed it. Thankfully, the sugar rub didn't burn (despite temp spikes into the 260s).



Here they are plated up with grilled corn and cheesy potatoes. The sauce is a sweet BBQ made in Delaware, Ohio by Shudog's.


They went for a bit more than 5 hours at an average temp of 240 and they were still somewhat firm. The wife and I agreed to make them more tender next time, and I'm looking forward to dialing in on that!

Thanks for looking!

12-05-2010, 11:27 PM
I've been saving up rib trimmings to use them in a batch of chili and I thawed them out for a cook yesterday. I also thawed and trimmed two racks of spares, which received a sugar based rub. The trimmings had a bit more spice in their rub.






Thanks for looking! :becky:

12-05-2010, 11:34 PM
Very nice!:cool:

BBQ Grail
12-05-2010, 11:35 PM
MOINK Balls. Where are the MOINK Balls?

12-05-2010, 11:45 PM
I'd hit it ALL!

12-06-2010, 09:09 AM
MOINK Balls. Where are the MOINK Balls?

Larry, I'd never disservice a single MOINK Ball by not giving it the attention it deserves. They only get cooked in the foremost grate locations with hand selected wood chunks. Perhaps one day I'll get lucky and find myself eating a MOINK Ball worthy of submission for certification. That day has not yet arrived. :hail:

12-06-2010, 12:06 PM
Looking good!!!

12-06-2010, 12:41 PM
Looks awesome! I like the pic of the roast especially!

02-10-2011, 10:17 AM
I've had a pack of spares in the freezer since last fall, so with the Super Bowl approaching, I decided to thaw them out. It was dinner for two, so we kept it simple. We made two racks of trimmed spares, a few ABTs for early evening snacks, mashed potatoes, and a virgin fatty for leftovers.

The ABTs were stuffed with a mixture of cheddar, mozzarella, fresh parsley, green onion, and chopped venison.


Annie was running wide open.





02-10-2011, 10:40 AM
Nice pics!

02-10-2011, 10:55 AM
Thanks Phub! You're not too shabby with the pron yourself. I always look forward to your new threads. In fact, I think you should start calling them phron.

I'm always working on my photography and food. Both can always use improvement.

06-01-2011, 10:41 PM
I got a chance to mimic Mr. Thirdeye's dry cured salmon writeup (http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html) and it came out delicious. I just had to post and say, "Thanks Wayne!"


BBQ Bandit
06-01-2011, 10:51 PM
You have come so far! Very nice B3!

06-02-2011, 09:38 AM
Nice looking plate B3!
I like the Phlavours that I'm seeing....I can almost taste it!

12-23-2011, 10:25 PM
I'm sure there will be scores of rib roast photos coming online, so I'll keep mine short and to the point. The family came over tonight. We had a 3-bone standing rib roast seasoned with salt and pepper, done over pecan and apple woods. It was cooking faster than expected at 250 degrees, so I had to drop the cooker temps to slow it down. The total cook plus the rest was about 4 hours (the roast was 6.5 pounds).

I put it right over the coals at the end for about 30 seconds. When I got it on the cutting board to rest, it was right on 125 degrees. It rested for a long time while other dishes finished and rose to 133.

http://farm8.staticflickr.com/7164/6...4a8e11b2_z.jpg (http://farm8.staticflickr.com/7164/6562250447_914a8e11b2_z.jpg)
http://farm8.staticflickr.com/7173/6...7afd1ab2_z.jpg (http://farm8.staticflickr.com/7173/6562251149_697afd1ab2_z.jpg)
http://farm8.staticflickr.com/7001/6...c7c71a41_z.jpg (http://farm8.staticflickr.com/7001/6562252647_fcc7c71a41_z.jpg)
http://farm8.staticflickr.com/7025/6...50edcd93_z.jpg (http://farm8.staticflickr.com/7025/6562254125_2850edcd93_z.jpg)

Thanks to all the Brethren for sharing their knowledge. My first rib roast went great because of it! :thumb:

12-24-2011, 12:28 AM
B3 i will be down to columbus for your next monthly spread! it looks great! btw, i like your avatar.. GO TRIBE!!!!

12-24-2011, 05:46 AM
Thanks for posting again Brother!
Nice piece of meat you got there!

12-24-2011, 07:25 AM
Thanks Mark! I can tell you're a seasoned fan by the fact that you recognize the sign. What you can't recognize is that the player is me. I was lucky enough to be in an all-star game there when I was younger. Here's to next year!

12-24-2011, 07:41 AM
Pretty Work :-D

12-24-2011, 08:29 AM
I say perfection! You absolutely nailed it, way to go!

12-26-2011, 11:24 PM
This is a basic cop of the Poobahnian Rack Attack (http://www.bbq-brethren.com/forum/showthread.php?t=18055), which ended up very similar to a Philly cheese steak. I butterflied one of my leftover rib steaks all the way through.


Mellowed some onions, heated the beef, and set the oven to broil the buns and cheese.




12-27-2011, 11:52 AM
Great pics B3!

02-07-2012, 03:59 PM
Hopping on the jerky wagon that's been rolling through here lately. I didn't use a cure or anything fancy - just marinaded and dried it. Bill and Phrasty have me ready to make the jump on some of that biltong too.

Started with several slabs of this.

And got a pile of this.

New Pal Frank
02-07-2012, 04:07 PM
B3... you have some great looking grub!!!!!

02-07-2012, 04:08 PM
Gotta love biltong!
Thanks B3!

06-04-2012, 01:29 PM
With a new slicer in hand, I had to make some of my mother's "hot sandwiches." She used to make these as quick and easy meals when we were kids. Just put some pastrami and provolone cheese on a bun and microwave it.



And we had some kabobs for dinner last night.


06-04-2012, 01:36 PM
I'll probably love it all...size me up!

06-04-2012, 01:45 PM
Looks great, I never see spares at that price in C-Bus..especially at Giant Eagle!

I am going to have to start watching their ads more closely

(Nice photography too!)


06-04-2012, 01:59 PM
When you show up at my place Phub, you're first in line!

I never see spares at that price in C-Bus..especially at Giant Eagle!
I'm there all the time, and I haven't seen them get close to that since. Maybe someone made a mistake!

06-25-2012, 10:40 AM
For father's day, I did some dry cured salmon to give as gifts. The stuff on the right was farm raised and the stuff on the left was Alaskan caught. Quite a difference in color and flavor.


I also did a two-pack of butts this weekend that were destined for a few pots of baked beans.


06-25-2012, 10:45 AM
some good looking eats

06-25-2012, 12:16 PM
Nice shots B3!

06-25-2012, 06:08 PM
Lookin good from here!!