Spare Ribs & Saigon 21 Shenanigans in the 505 - a weekend thread (w/Pr0n!)

ShadowDriver · Apr 17, 2021

This weekend, we're making kcmike's Pho Ga recipe on Sunday.

I wanted to do something a little different with the chicken side of the house, so I picked up a package of boneless/skinless chicken thighs, hit them with a bit of avocado oil, and a heavy application of Saigon 21 (green plate). On 2 of them, I went back and added an application of HDD for a touch of sweetness and heat (yellow plate).

Fired up the Vortex in the 26er, as the boss wanted chili dogs for lunch. Might as well cook everything at once to save on fuel.

Dogs joined the bird after about 2/3 of their cook.

Brought in the bird, cooled it. Bagged it separately and put it in the fridge for use tomorrow. Stay tuned.

Meanwhile, I layered a dish with tots, dogs, hotdog chili, onions, condiments, and cheese.... into the broiler for a couple of minutes.

Yahtzee! That's amazing!

Time to handle those ribs - St. Louis Spares today.

A really nice apple rub from Wash State courtesy of Wazzufan and some Oakridge Smokey Chile Lime on a 1/2 & 1/2 format.

Chef's snack of the flap trimmings with Oakridge SPOGOS as a treat for this afternoon.

SnS ticking along at 250ish with hickory smoke...

More to follow.

4ever3 · Apr 17, 2021

Oh this is gonna beeee GREAAAAAT!

Clay-b-que · Apr 17, 2021

Tuned in Marc!

zippy12 · Apr 17, 2021

I was thinking you had retired from grilling and smoking.... Then bam!

BillN · Apr 17, 2021

Looking really good Marc.

thirdeye · Apr 17, 2021

This has 4-stars written all over it.

ShadowDriver · Apr 17, 2021

thirdeye said:
This has 4-stars written all over it.

That's a "broad generalization," but I like where you're headed.

2 hours in smoke.
1 hour under wraps with some apple sauce.
1 hour back in smoke

Produced a nice "toothy grin."

Stingerhook · Apr 17, 2021

Looks like one fine day Marc.

ShadowDriver · Apr 17, 2021

Once again, the Smokey Chile Lime wins the day.
I should've hit the bones with more of the apple late in the cook, as the "apple-y" flavor departed.

Thanks for your patience with today's bones and whatnot.

Tomorrow brings about the Pho Ga experiment if you're interested (even if you're not... Ha!)

jzadski · Apr 17, 2021

You had some good eatin today Marc. Those tots were off the hook and nailed those ribs

Big George's BBQ · Apr 18, 2021

YUM You nailed it

HogGrog · Apr 18, 2021

Goodness!

Rack ‘em and stack ‘em Marc.

I’ll be looking forward to your Pho ga post!

KORND4WG X · Apr 18, 2021

Good looking grub :thumb:

The chicken got my attention, I need to try that vortex method :clap2:

Pig_Farmer · Apr 18, 2021

Damn Marc, those bones look fantastic. Standing by for the chicken.

JJJBBQ · Apr 18, 2021

Clearly you had an awesome day! And the family will be in for an even better meal.

Jason TQ · Apr 18, 2021

Had me at boneless skinless thighs......

ulc · Apr 18, 2021

Those thighs do look great!

All these Saigon 21 posts have me craving some pho. Luckily, new pho shop opened like 1 mile from my house. I think I'll order some pho takeout for dinner.

Smoke Dawg · Apr 18, 2021

Watching to see how the Pho comes out. I agree with adding the HDD on half. The Saigon21 has a bit of a kick but I was wanting just a bit more.

You had a good day at the grill!

ShadowDriver · Apr 18, 2021

Smoke Dawg said:
I agree with adding the HDD on half. The Saigon21 has a bit of a kick but I was wanting just a bit more.

You think so? I don't get much kick... but I get some really lovely dark umami ("aye papi!" says the wife) followed by some bright lime and basil notes.

BREAK BREAK

I'm terrible at following some directions... and have been known to use whatever's in the house.

First rebellious spurt - I didn't have any Swanson Stock... but we DO have some chicken bone broth.

Second rebellious spurt - I don't have the right noodles, but these are brown rice and what CINCHOUSE asked me (directed me) to use. Yes ma'am.

Grabbed the bird from the fridge and started making plans... let's warm up the bits we'll need for tonight so I can shred it, then I can put the rest back in the fridge for another meal.

Whacked thighs into the toaster oven for about 10 minutes on 350.
Shredded Saigon 21 x 2 thighs in top bowl.
Shredded Saigon 21 + HDD on 1 thigh in bottom bowl.
I stole a taste of both. :shock: Day-um!

More to follow.

ShadowDriver · Apr 18, 2021

Mike... KCMike... this is ridiculous.

I'll be honest that I made a couple of tweaks, so bear with me.

The broth went in the pot and I added in some shaved onion that had been soaked in water for 30 minutes (IAW another recipe). I added in the Saigon 21, pretty much to your directions.

As I had broth instead of stock, I added in a couple of iced tea spoons worth of bacon grease from our jar for richness. I brought it all to a boil while I started on the noodles.

Tasted the soup and it wasn't "chicken-y" enough... so I added in 2 x iced tea spoons (yes, the same one from the bacon grease) of Chicken Better Than, Better Than Boullion to the pot. Slow boiled for about another 10 minutes. Yahtzee!

Built my daughter's bowl.
- Rice noodles
- Shredded Saigon 21 Chicken
- Chiffonaded Basil and Cilantro
- Ladled in soup to cover.

My turn.

Same as above, but with the Saigon 21 + HDD chicken with 6 slices of jalapeño.

Whole family has been crushing their bowls, and I devoured everything down to just the jalapeños in mine.

Ridiculously flavorful... crowd pleaser... absolute MUST TRY for anyone who's not joined the club.

Spare Ribs & Saigon 21 Shenanigans in the 505 - a weekend thread (w/Pr0n!)

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