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Weber Kettle Club Forums
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Fathers Day Cook
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Topic: Fathers Day Cook (Read 1028 times)
Idahawk
WKC Performer
Posts: 3300
Fathers Day Cook
«
on:
June 19, 2016, 05:21:35 PM »
Beef Ribs - fried potato salad - smokey tomato Mac and cheese .
Dry brined the ribs about 24 hours in advance.
I fired up the performer at about 7:30 am and got the ribs on.
My wonderful wife brought me a Father's Day breakfast out to the grill .
Got my little deep fryer out to fry the spuds for the salad
Since I had the fryer out , I figured some chicken wings could be lunch .
We bacon wrapped some mushrooms , filled with pepper jack and parm
Some burnt ends
At 198 the ribs probed like butter and I pulled and rested for 30 minutes
I pulled the bones and then sliced the rib against the grain brisket style , I cut a few cave man ribs as well
Ribs took around 7 hours at 250
Even Mr Porter got a bone
Finally some grilled peaches and ice cream
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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs
Travis
WKC Ambassador
Posts: 6537
Re: Fathers Day Cook
«
Reply #1 on:
June 19, 2016, 06:15:03 PM »
What a great day! I love days like that. Um, were those eggs Benedict your bride made? With hollandaise sauce??? Yum!
Glad ya had a great day, brother. Happy Father's Day to ya!
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TheDude
WKC Performer
Posts: 2375
Re: Fathers Day Cook
«
Reply #2 on:
June 19, 2016, 07:21:51 PM »
All looks good. I do similar to the peaches, with fireball marinated pineapple rings. Top with vanilla ice cream and sea salt caramel drizzle.
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Still need a 22” yellow
Jon
WKC Ranger
Posts: 1355
Re: Fathers Day Cook
«
Reply #3 on:
June 19, 2016, 09:05:18 PM »
That looks like a great day. Happy Father's Day.
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Hell Fire Grill
WKC Performer
Posts: 2049
Re: Fathers Day Cook
«
Reply #4 on:
June 20, 2016, 05:47:07 AM »
The bark looks fantastic!
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You can't always get what you want....but if you try sometimes you get what you need
Idahawk
WKC Performer
Posts: 3300
Re: Fathers Day Cook
«
Reply #5 on:
June 20, 2016, 06:29:27 AM »
Quote from: Hell Fire Grill on June 20, 2016, 05:47:07 AM
The bark looks fantastic!
Hands down the best beef I've ever produced , first time I've done chuck ribs( short ribs ) without a braise and just smoke . The rub was salt , pepper and red chili flake and I didn't trim the fat I scored it instead. Great bark for sure thanks for noticing [emoji106]
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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs
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Fathers Day Cook