Chezmatt
Full Fledged Farker
- Joined
- Jun 5, 2011
- Location
- San Francisco, CA
I spent the week around the 4th with my family, so of course I spent a lot of it cooking.
First up was a couple of bone-in rib-eyes. I cooked them using indirect heat on the Weber kettle, reverse sear style. I like to follow APL's advice, and move the steaks around a lot, back and forth between the hot and cool zones. I'm pretty happy with how they turned out:
For the 4th, it was a veritable feast. This year's menu included pork butt, baby backs, a few tri-tips, and some sausages.
Initially, I set up one kettle with indirect heat, and another using the snake method. Here they are pre-lit:
In the past, I've had good luck with both of these set-ups, but this time I just couldn't get the snake hot enough. It might have been the wind -- I'm not sure. Anyway, a couple hours into the cook I just gave up and shoved all the coals over to one side.
The butt turned out great - don't let the near-black bark fool you:
The tri-tips were, frankly, a little over-done. I kind of let those get away from me.
There were definitely some left-overs. I hate to see good tri-tip go to waste, so I think it's headed for some chili in the near future...
The sausages were... well, they're sausages. Not exactly rocket science, but darn tasty:
The ribs were definitely the star of the show. I did three racks with a traditional BBQ rub and sauce, and two racks with an Asian-inspired, hoisin-based sauce. People loved 'em:
For dessert, we had my family's traditional 4th of July "Nanny Cake," named for my great-grand-mother (RIP, Nan):
Thanks for looking, and happy belated 4th to the Brethren!
First up was a couple of bone-in rib-eyes. I cooked them using indirect heat on the Weber kettle, reverse sear style. I like to follow APL's advice, and move the steaks around a lot, back and forth between the hot and cool zones. I'm pretty happy with how they turned out:
For the 4th, it was a veritable feast. This year's menu included pork butt, baby backs, a few tri-tips, and some sausages.
Initially, I set up one kettle with indirect heat, and another using the snake method. Here they are pre-lit:
In the past, I've had good luck with both of these set-ups, but this time I just couldn't get the snake hot enough. It might have been the wind -- I'm not sure. Anyway, a couple hours into the cook I just gave up and shoved all the coals over to one side.
The butt turned out great - don't let the near-black bark fool you:
The tri-tips were, frankly, a little over-done. I kind of let those get away from me.
There were definitely some left-overs. I hate to see good tri-tip go to waste, so I think it's headed for some chili in the near future...
The sausages were... well, they're sausages. Not exactly rocket science, but darn tasty:
The ribs were definitely the star of the show. I did three racks with a traditional BBQ rub and sauce, and two racks with an Asian-inspired, hoisin-based sauce. People loved 'em:
For dessert, we had my family's traditional 4th of July "Nanny Cake," named for my great-grand-mother (RIP, Nan):
Thanks for looking, and happy belated 4th to the Brethren!
