Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 56MPG on August 21, 2019, 04:00:27 PM
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Starting a new thread for anyone who thinks Wednesday is a perfectly good day to grill on a kettle. Takes a little more planning and prep if you are among the Working Dead like me, but so what? Just think of Tuesday as the new Friday. Here's my kick-off cook:
I've been using Dizzy Pig rubs a lot lately, and this recipe from their pretty darn good website caught my eye:
https://dizzypigbbq.com/recipe/mediterranean-ish-stuffed-pork-tenderloin/ (https://dizzypigbbq.com/recipe/mediterranean-ish-stuffed-pork-tenderloin/)
This one calls for Mediteranianish. Blue label = blue kettle. Prepped it before work and it sat in the fridge until 5ish.
(https://live.staticflickr.com/65535/48595925292_419759cab0_c.jpg)
An hour or so of offset time at 400ish and a few minutes of rolling around direct and it was ready to slice - let's say 6:20ish.
(https://live.staticflickr.com/65535/48595789251_95732fbff5_c.jpg)
Nice stuffing blend of sun dried tomato, red pepper, garlic, Feta, and spinach.
(https://live.staticflickr.com/65535/48595926762_1ea896a266_c.jpg)
Some left-over roasted brussel sprouts and dinner is served around 6:30ish.
(https://live.staticflickr.com/65535/48595926287_ca0d0eb452_c.jpg)
Hope to see what everyone else is doing mid week this week, next week, last week, any week.
Because. Wednesday.
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Wow! Looks delicious. I need to get something on the grill [emoji3]
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F-ing awesome for a week night!
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You had me with sprouts!
Gotta get me some more Dizzy Pig stuff.
Been awhile since we've had a supply of Chris's products.
Boy has he grown since we used to compete against each other.
I remember when he would be cooking and his Mom would be selling the products.
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I should-ish grill-ish soon-ish!
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Because...Wednesday.
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Mike those Dino ribs look Dino-mite!!!
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Mike those Dino ribs look Dino-mite!!!
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Thanks!!! They were great. My WSM rolled about 290 degrees the whole day and cranked them to 400 to get them done by dinner (with a proper rest period). I only wrapped them in butcher paper during the rest period. I don’t make them often, but they were a treat!
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Mike those Dino ribs look Dino-mite!!!
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Thanks!!! They were great. My WSM rolled about 290 degrees the whole day and cranked them to 400 to get them done by dinner (with a proper rest period). I only wrapped them in butcher paper during the rest period. I don’t make them often, but they were a treat!
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I’ve been wanting to make some but surprisingly they aren’t that easy to find at my local grocery stores. They usually only carry the small beef ribs. I may actually order some online
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Bone in chicken thighs, marinated overnight in fresh pineapple juice Italian dressing lemon juice garlic powder fresh oregano fresh rosemary and black pepper cooked for 5ish minutes to long but was still good, plum wood for a little smoke because I always use plum on Wednesday (https://uploads.tapatalk-cdn.com/20190822/65c045db9b65513129038d27b41fe9c5.jpg)(https://uploads.tapatalk-cdn.com/20190822/294623222e121a78bea888ca6c87ae96.jpg)(https://uploads.tapatalk-cdn.com/20190822/3d1cf338b40a06640a11e878b06a16ca.jpg)(https://uploads.tapatalk-cdn.com/20190822/abcc94a4d7c35dbe0a438250626382f1.jpg)
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Mike those Dino ribs look Dino-mite!!!
Sent from my iPhone using Tapatalk
Thanks!!! They were great. My WSM rolled about 290 degrees the whole day and cranked them to 400 to get them done by dinner (with a proper rest period). I only wrapped them in butcher paper during the rest period. I don’t make them often, but they were a treat!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I’ve been wanting to make some but surprisingly they aren’t that easy to find at my local grocery stores. They usually only carry the small beef ribs. I may actually order some online
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@MagnoliaTom You have to talk to the butcher at the store and ask specifically for “a full plate of beef short ribs.” I’ve had the unqualified butchers at my closest grocery bring out back ribs, and have to explain what the difference is more than once...but If I go to the Albertsons a bit further away, they understand every time. Regardless, you’ll need to talk to the butcher. They will have cryovac plates in the back, as they are the ones cutting those individual packs you see in the display.
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Mike those Dino ribs look Dino-mite!!!
Sent from my iPhone using Tapatalk
Thanks!!! They were great. My WSM rolled about 290 degrees the whole day and cranked them to 400 to get them done by dinner (with a proper rest period). I only wrapped them in butcher paper during the rest period. I don’t make them often, but they were a treat!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I’ve been wanting to make some but surprisingly they aren’t that easy to find at my local grocery stores. They usually only carry the small beef ribs. I may actually order some online
Sent from my iPhone using Tapatalk
@MagnoliaTom You have to talk to the butcher at the store and ask specifically for “a full plate of beef short ribs.” I’ve had the unqualified butchers at my closest grocery bring out back ribs, and have to explain what the difference is more than once...but If I go to the Albertsons a bit further away, they understand every time. Regardless, you’ll need to talk to the butcher. They will have cryovac plates in the back, as they are the ones cutting those individual packs you see in the display.
Appreciate the tip! I’m going to the grocery store today! [emoji3]
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My wife asked for chili on her way out the door this morning so I smoked a big batch on her kettle. Because Wednesday.
(https://live.staticflickr.com/65535/48795582696_ff47603e8d_c.jpg)
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My wife asked for chili on her way out the door this morning so I smoked a big batch on her kettle. Because Wednesday.
(https://live.staticflickr.com/65535/48795582696_ff47603e8d_c.jpg)
That looks lush![emoji7]
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Thanks for the inspiration Marty. I’m just starting some chili
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Nothing like a 5000 degree pot of chili on a warm fall night. All because Wednesday.
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I NEED A BIGGER CIDO!
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I NEED A BIGGER CIDO!
Definitely! I’ve been thinking about getting a bigger one for a long time.
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Dark early now, so a little extra light is needed for the Summit. Yes, it's a Weber! Tonight it's thick cut bone-in pork loin chops with a dark cherry/port wine reduction and brussel sprouts with shallots, garlic, browned butter and balsamic topped with toasted walnuts. Because Wednesday.
(https://live.staticflickr.com/65535/49026490956_b92f7ba6c8_c.jpg)
(https://live.staticflickr.com/65535/49026491231_9e6d94dc8d_c.jpg)
(https://live.staticflickr.com/65535/49026491091_e93d111b6e_c.jpg)
(https://live.staticflickr.com/65535/49026491366_bc61e1efdd_c.jpg)
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I love Brussels sprouts. Nobody else will eat them here, so I usually end up eating it for a couple days.
I did burgers last night, but already posted them to the live thread,
Because(I forgot about) Wednesday
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@56MPG Looks good Marty!