Happy New Years everyone!
I thought I would start a thread to post NY cooks in. I will be cooking another rib roast and sides today and will post pictures again as it goes. Please post any pictures you want from tonight to make it a little more interesting. ;)
Okay, here's the star of the show. It's another rib roast rubbed with Dizzy Pig original right before a black walnut smoke bath. I decided to use the Cue Cart since it was sunny and I cleaned it up after sitting for about three months.
(http://img338.imageshack.us/img338/9610/013toe.jpg) (http://img338.imageshack.us/i/013toe.jpg/)
(http://img543.imageshack.us/img543/9500/014md.jpg) (http://img543.imageshack.us/i/014md.jpg/)
OHoooooooo!!!
Black Walnut, my favorite !!!
I've got a bunch of huge rounds I've had for years & the core of them is still real good & hard as a rock....
Great smoke flavor !!!
That's going to be outstanding !!!
PS: Newly seasoned black walnut can be really strong, ( for other folks that may not know...)
So tonight I thought I might try (for the first time) A stuffed pork tenderloin smoking with peach wood. Served with A white gravy I made from the bacon grease.
(http://i1299.photobucket.com/albums/ag68/hope2cu2/B4E29F42-0876-4A3E-BE31-54FF94F9B09D-186-0000000EFF6F8DAB.jpg)
(http://i1299.photobucket.com/albums/ag68/hope2cu2/6661CE7C-3BF9-4E26-A86E-C0ACF935A843-186-0000000F0E5F74C2.jpg)
(http://i1299.photobucket.com/albums/ag68/hope2cu2/EF7B0149-E8B9-4141-887A-EA3654BD4903-186-0000000F1916E892.jpg)
(http://i1299.photobucket.com/albums/ag68/hope2cu2/AC300404-3D82-45B2-986B-2C04F5A62623-186-0000000F23A7809D.jpg)
OOOH! That looks good! :o Way to go Bob! The gravy looks amazing. :)
Thanks Buckie, my walnut is about three years old, but thanks for the tip. It can be really bitter if it's over used. I still like it though. ;) Sometimes I use my Kona Rub on a tri tip smoked with black walnut. Talk about a leathery awesomeness! It's a real winter recipe.
Okay, here's the finished meal. I hope you like it. Buiscuts not pictured. ;)
(http://img542.imageshack.us/img542/7646/015ug.jpg) (http://img542.imageshack.us/i/015ug.jpg/)
(http://img803.imageshack.us/img803/558/016kk.jpg) (http://img803.imageshack.us/i/016kk.jpg/)
(http://img89.imageshack.us/img89/2622/017bhpa.jpg) (http://img89.imageshack.us/i/017bhpa.jpg/)
(http://img717.imageshack.us/img717/649/018kes.jpg) (http://img717.imageshack.us/i/018kes.jpg/)
(http://img841.imageshack.us/img841/5073/019ga.jpg) (http://img841.imageshack.us/i/019ga.jpg/)
(http://img19.imageshack.us/img19/6353/020omy.jpg) (http://img19.imageshack.us/i/020omy.jpg/)
I am stuffed! :o
Bob H !!
The stuffing, the tenderloin, the gravy !!!
Rockin' Cook !!!
And Mr. Duke !!
The walnut did the roast justice !!!
I did a pork shoulder one time that was pink all the way thru with that stuff, smoke to the bone .....
Good Show !!!
Did the standing rib roast part duex. I wanted to try it rotisserie style, but it was too cold outside to fuss with a kettle. So I did the same thing I did Christmas Eve. No pics, but the results were the same as last week...and I did post pics of that one.
Here's mine. I grilled some lamb chops (as requested by SWMBO) and some vegetables.
Vegies sliced and ready to go.
(https://lh5.googleusercontent.com/-QtI3P-WCx9c/UONmPKTZiqI/AAAAAAAANzQ/wZpgH12FlJQ/s800/DSC_5949-PP.JPG)
And on the grill. This is the cast iron grate I use in my Silver A but it's a perfect fit in a 22 1/2 kettle as well. And the vegies don't sneak through to alight on the hot coals. ;D
(https://lh4.googleusercontent.com/-ChsLrFG1iII/UONmKUiPg2I/AAAAAAAANy8/0tI0GOpPapo/s800/DSC_5951-PP.JPG)
Chops on now.
(https://lh4.googleusercontent.com/-jBiXk2_XTj0/UONmKYyHnNI/AAAAAAAANy4/US7_Jsbdz08/s800/DSC_5952-PP.JPG)
And ready to serve:
(https://lh5.googleusercontent.com/-k_5QO_lNYOA/UONmKZd4QTI/AAAAAAAANzA/v0CpWbbA01w/s800/DSC_5956-PP.JPG)
I have a new use for my gasser and some cast iron. I put the cast iron on the gasser and warm it up a little. When the veggies are ready to take off, I put them on the CI in the gasser and hold it there while I cook the rest. that way I can take the veggies off as each one reaches the perfect stage and they stay warm while the rest of the dinner cooks.
It was as good as it looks. :D
Fantastic job Bob! :D
Tonight's cook on the 26 Warrior,
Olive oil with sea salt
(http://i1271.photobucket.com/albums/jj623/glrasmussen/EF55D561-646C-46F9-B0AD-BEDB0F418AEE-4183-0000072311A38074.jpg)
The rest, no plate shots..
(http://i1271.photobucket.com/albums/jj623/glrasmussen/8E84D409-0F18-4227-B0F5-9D8DFB9AE0BF-4183-000007231FC7B661.jpg)
Hank, tremendous looking cook & good thinkin' on the hot holding idea.... :)
GL !!
Good combo there !!
How do you do your crab legs ?
Seasoning, length of cook ?
That's one thing I'm nervous about ~~> :-[
Quote from: 1buckie on January 01, 2013, 06:08:08 PM
GL !!
Good combo there !!
How do you do your crab legs ?
Seasoning, length of cook ?
That's one thing I'm nervous about ~~> :-[
No seasoning on the crab, straight from the freezer to the grill. Indirect 15 minutes, rotate, about another 15/20 minutes. It was cold here today, took a tad longer. The shell will tell you when its done.
Dull in color. Remove and real butter with real garlic dipping, Mmmm.
Your a pro, should be no problem.
Remember, all crab is usually pre-cooked, your just steaming, to reheat.
Greg
Nice cooks guys, They all look great!!
Quote from: glrasmussen on January 01, 2013, 06:36:06 PM
Quote from: 1buckie on January 01, 2013, 06:08:08 PM
GL !!
Good combo there !!
How do you do your crab legs ?
Seasoning, length of cook ?
That's one thing I'm nervous about ~~> :-[
No seasoning on the crab, straight from the freezer to the grill. Indirect 15 minutes, rotate, about another 15/20 minutes. It was cold here today, took a tad longer. The shell will tell you when its done.
Dull in color. Remove and real butter with real garlic dipping, Mmmm.
Your a pro, should be no problem.
Remember, all crab is usually pre-cooked, your just steaming, to reheat.
Greg
Thanks, man !! I have no problem w/ the hard, heavy smoking stuff...it's the al dente' things that baffle !!!
I'm really paying attention to the GRILLING prowess that goes on around here...Duke & Fink Farm & Brian & You and all the others ( nobody's exempt ! ) are really good at a lot of this stuff...
Larry Wolfe's write ups are stupendous !!
A lot of great ideas & methods to be had......THANKS ONE & ALL !!!!
Here's my first Brisket of the year. Used pink sea salt and pepper only. I started it at 12:15pm and pulled it at 9:15pm. It was 5.25lbs Cut fresh today from local farm beef. Cooked it at 245 Using Kb and hickory chunks. The final internal temp was at 194 then I foil wrapped it and let it rest till 10:00pm. I used the PitmasterIQ 110 and the Maverick 732 (Worked like a charm, Thanks for the recommendations).
I must say it was super moist and tender
(http://i1299.photobucket.com/albums/ag68/hope2cu2/A21CA457-C601-4D15-8989-A8AB2A1B887F-407-000000434CF206DF.jpg)
(http://i1299.photobucket.com/albums/ag68/hope2cu2/91387372-1EFF-4F3A-8782-519727194707-407-0000004372D8D813.jpg)
(http://i1299.photobucket.com/albums/ag68/hope2cu2/6C2033F6-6B5A-421F-9857-1DEB28E4DB12-407-000000437D22B9E1.jpg)
YIPES !!!
Another great cook !!!
That looks marvelous !!!!!
Thanks Buckie this was by far the best brisket I've made to date, juicy and tender!!
That's the best looking brisket I have seen in a while! Did you happen to take any grill shots?
Sorry duke I did not :(. I never even flipped it or looked at it while it was cooking I just let it do its thing. My local butcher shop gets a half beef every Monday from a local farm that they cut down. I found out that they have been grinding the brisket... OMG Right!! So I now have a standing order that the full brisket is saved for me every other week. With that said I will be doing A brisket every two weeks from now on.. So more pics will come . I promise ;D
Quote from: bob hope on January 03, 2013, 05:21:11 PM
So I now have a standing order that the full brisket is saved for me every other week. With that said I will be doing A brisket every two weeks from now on.. So more pics will come . I promise ;D
That's a cool agreement to have. 8)
Beautyous smoke rings! :o Looks very good!
Craig
Quote from: bob hope on January 03, 2013, 05:21:11 PMI found out that they have been grinding the brisket... OMG Right!!
Not a huge surprise. The history of 'Q is that it was used for tough cuts of meat that were otherwise difficult to prepare. It's a method to make the meat tender enough to enjoy. (One day I'll have another run at beef cheeks. Think of the part of the cow that's always working - aside from the heart probably the most highly developed and exercised muscle on the animal!)
Hank, check out this post @ Smoke Ring about "Beef Cheeks" ....
http://www.thesmokering.com/forum/viewtopic.php?t=58101&highlight=cheeks+beef
And if you really want to see the most amazing BBQ I've ever seen ( & I mean by a country mile!! )
Go to her blog here:
http://www.barbecueaddict.com
She cooks no pork products & turns out astounding dishes, absolutely astounding......
Astounding is right! :o
If you checked out the most recent write ups, fine....
Back at the start of the the history, she did stuff on a Weber kettle...
not even the slightest less amazing.....
Archives run down the right side of the main page.
This is a person who dry-aged a Waygu brisket.....
Quote from: 1buckie on January 04, 2013, 07:15:41 AM
If you checked out the most recent write ups, fine....
Back at the start of the the history, she did stuff on a Weber kettle...
not even the slightest less amazing.....
Archives run down the right side of the main page.
This is a person who dry-aged a Wagu brisket.....
I saw that! :o I am going to give those balsamic cherry ribs a go. ;)
:o :o ah man Ive got some real reading to do!!
Thanks buckie!!
Yeah, she will periodically post those cooks on "Smoke Ring" & people sit there with their jaws hangin' open wondering what hit !!!
yep Thats what I'm doing NOW, I'm Not Worthy :o