Clod, Ribs, Zukes.......

[1buckie]

This is a couple years old, but was one of my favorite cookups at home ( there's the "home" cooks & the "away" cooks, just to be clear)

The people referred to are maybe unfamiliar because they're from Smoke Ring & elsewhere.......

1st off, I've got an issue with cheddar cheese:




This is what's left of the cheddar that was supposed to be in last weeks chicken from hell~~~~>
The taste still makes it thru to a certain extent, but I somehow feel cheated upon viewing this !!!
I'm about ready to use the link that Jarhead put up for high heat cheese......

So, now that I've got that off my chest, to the business at hand.
Last week when Allen (Pinkelephant) was doing his rib experiments,
I didn't really have much to offer in the way of dry rub suggestions.
Then realised that I've not done any for a long while.
Part of the deal is the price for puny St.Lou's (or even whole racks) has been not all that good here for a long time.
So this week, finally, a local grocer has fulls on sale @1.77/lb & they're nice & plump !!
Got 6 racks & probably more tomorrow.
For today did one wet & one dry.
The dry went w/ garlic powder,a bottle mix that contains:
cardamom,clove, allspice,fenugreek,coriander, ginger, cinnamon,&ajawon
and another dollar store special that's pretty standard:paprika, K pepper,cayenne,thyme, oregano,onion & garlic extract
Smoke was Wicked w/plum chunks ~~~>

Didn't foil, they're just layin on it to keep the underside from getting too done...

The wet I do in foil to start off then glaze & crisp for the last 1/3 of the cook...

These ones I was going to make up a sauce, but when we're at the store, I found this World Harbors bottle sauce called "Sticky Rum"
Sounds fun sez the wife, OK !!
Mixed it w/ honey/orange glaze & a few other ditties...

It also happens to be the munchkin's (Molly Malone) 1st birthday so the pups always get ribs for b-days anyway..


Now, there was a thread about chuck roll/ clod roast a little while ago
& I found a good place to get it (the carcineria, Mexican butchers)~~~~>
This one got the once or twice over with the SST's (Specialized Service Tools )

Punctured at all different depths & garlic inserted,injected w/ this bunch:

Punctured all over to drive in the rub with THAT FORK (it's an antique,Thunderbird Motor Lodge steak fork, SHARP as all get out,use with caution!!!)
Rubbed w/ this bunch:


This is a pretty good look at the 3 different muscles:

This is 1/2 of the  whole roast, abt. 11lbs.

About 2-1/2 hours in, I'm aiming to shread this for sammies & bean pot additives...


again, Wicked w/ plum chunks...


What to go w/ the proteins, you ask??
Now there was another thread by SVonoff, having to do with LARGE zucchinis....
I'm pretty torqued 'cause I didn't get a garden in this year & lo & behold
as I'm unloading bags of sod prep out of the truck, my neighbor sez: "Hey you want some big zucchini? I went camping, & a couple of them got away from me" (grew large)
Yeah, sure, why not !!

So filled w/penne (actually not, it's orzo, the wife corrected me & she's always right !!) pasta,
onion bits, & honey roasted sunflower nuts...

Liar # 86's tape measure...

A mere pup at only 16"

Also did some tater packets & foiled corn...



Here's the platter ~~~>


And the bite thru....

Triple bite thru, actually....


Photo's a little fuzzy, I was in a meat frenzy at the time.......

Have fun playin' w/your food....
~~~~~~~>>K

PS: The clod's still on...
pulled off @ 5 hours & shreaded about 1/3 then put back on to get more better bark....will add the finish later, if I get there...

PPS: I've decided I'm the president of the "Make-A-Mess Foundation" ..........


Let's see, now where did I put that beef.........

Ahhhh.....Here it is~~~>

[glrasmussen]

Fabulous as always. Do you ever sleep? Seem like a Weber is in operation 24/7.

[1buckie]

Well......tater packet, asparagus & Harris Ranch ribeyes at the moment.......


I don't cook anywheres near as much as some folks around here.....don't even think Duke owns an oven !!!!!

[mirkwood]

I was fortunate enough to see Ken in action this last weekend on a couple of cookers at one time, the man never broke a sweat..
He truly is a grilling god amongst men.. Ken I tried that Radich's Bor-Do-Lay marinade on a couple steaks last night and we both
loved it,, Awesome marinade there..

[1buckie]

That Bor-Do-Lay is some good stuff, eh?

Favorite is injected into tri-tip & kettle baked @ low medium heat......really extra !!!

[mirkwood]

I was asked to do a couple racks of ribs tomorrow and was thinking I might marinade them in it for a few hours before introducing the ribs to the kettle.. 

[glrasmussen]

Well......tater packet, asparagus & Harris Ranch ribeyes at the moment.......


I don't cook anywheres near as much as some folks around here.....don't even think Duke owns an oven !!!!!

Well me and Duke are in the same boat.. Stove top works, but no oven for two years. Paid big money for an Amana. Amana was bought out and parts were DISCONTINUED! Words of advice, as sleek as slide in stoves are, don't go that route.

BTW is "Bor-Do-Lay" a local product?

[1buckie]

"BTW is "Bor-Do-Lay" a local product?"

It's sold / marketed right across the river (1/2 mile away) from where Winz picked up the Westerner........

They used to make it out back in the barn if I recall the story correctly


     http://www.bordolay.com/


Check the 'stores' page, mostly No. Cal, washington, oregon, but also Texas & Kentucky !!!

The per bottle case price is $3.33 which is screamin' !!!

$4.15 ~ $5.00 in stores

[glrasmussen]

Thanks Ken! I'll check to see if they ship. Way beyond 1/2 trip for me...Can you imagine how may bridges between MN and No. Cal?

[Winz]

Buckie = my grill zen master.

Awesome cook my friend!  Those taters look amazing

You interested in some green chilie?  Not that canned crap on the store shelves, I am talking real new mexico stuff with a bite.

Let me know,

Winz

[1buckie]

I was asked to do a couple racks of ribs tomorrow and was thinking I might marinade them in it for a few hours before introducing the ribs to the kettle.. 

You can mix 50/50 w/ Woosty sauce to extend the life of your Bord-O-Lay..........

Buckie = my grill zen master.

Awesome cook my friend!  Those taters look amazing

You interested in some green chilie?  Not that canned crap on the store shelves, I am talking real new mexico stuff with a bite.

Let me know,

Winz

In keeping with the 'Beef Theme' that sounds like something that would work in with a braized beef thing of some sort, eh?