What's on your menu today?

[cwerph]

BBQ Ribs, kraut, green beans.

 

[mrwallace2ku]

Is that 4 ribs together? You don’t cut that in half? How low do you cook that?

my rib had 3 bones, marinated over night in kosher rock salt/pepper and rib roast rub.


i seared the slab on a charcoal weber barbie for 20 mins or so and move it over to the treager pellet smoker set at 260 degrees w/ pecan pellets.

cooked roast uncovered til 125 internal temp, recovered off smoker and covered to rest for 45 mins of so…sliced and diced.


leftover to french dip sammies, bones to a beef broth for soup next weekend.

 

[BigAppleBadger]

What on Earth is that? Lol.

I'm from the North btw. You Southern folk are used to this.

Huh?

Any butcher worth a damn in Chicago, New York or London would be able to get you one of those.

 

[BigAppleBadger]

I roast it whole in the oven.

450 for about 20 minutes to get a brown crust, then drop temp to 285 until meat temp is 120.

But what’s the gradation like? I.e., isn’t the outside pretty well done by the time the middle is up to temp?

I guess if you’re taking it out at 120 then that helps (and presumably, the middle of it is more like 130 by the time it’s rested for a while).

What are your thoughts on the reverse sear? Basically do the opposite, start at low temperature and then crank it up (or throw it in a smoking hot cast iron pan) to get the crust at the end. There are various reasons for this.

 

[TigerBait1971]

But what’s the gradation like? I.e., isn’t the outside pretty well done by the time the middle is up to temp?

I guess if you’re taking it out at 120 then that helps (and presumably, the middle of it is more like 130 by the time it’s rested for a while).

What are your thoughts on the reverse sear? Basically do the opposite, start at low temperature and then crank it up (or throw it in a smoking hot cast iron pan) to get the crust at the end. There are various reasons for this.

It comes out great.

That other shit would work, but too much trouble for my lazy ass

 

[BigAppleBadger]

It comes out great.

That other shit would work, but too much trouble for my lazy ass

I take it you don’t have an immersion circulator for cooking sous vide? Ha.

 

[BeatPitt]

I have not stopped eating since the 21st....help!

Pinto Beans
Cabbage
Fried Potatoes
Cornbead
Country Fried Steak
Cabbage Rolls
Brownies

 

[Dusty]

The usual, for this area anyway, pork, sauerkraut and mashed potatoes and applesauce. The pork is just about done in the crock pot. I’ll have a couple Johnny Walker Black with it and get ready for the Rose Bowl. I don’t give a shit who wins. I’ve already had some Johnny Walker.

 

[ktg8trgrl]

dinner is ready!

 

[TigerBait1971]

dinner is ready!

View attachment 194580

Gurl, you speaking to me...

 

[Moab]

Gurl, you speaking to me...

Hell yes...I want some cornbread with extra fork holes

 

[ktg8trgrl]

Hell yes...I want some cornbread with extra fork holes

only the best cornbread gets extra fork holes...

 

[TemptressToo]

Doing a Yankee transplant traditional sauerkraut and pork AND a Southern traditional black-eyed peas and cornbread.

#housedivided

 

[ktg8trgrl]

Gurl, you speaking to me...

Boyyyy that's cuz I'z raised up in da south!

 

[Moab]

only the best cornbread gets extra fork holes...

and I'm all about those extra fork holes...you know dat

 

[Bayou Tiger]

and I'm all about those extra fork holes...you know dat

You like your hole forked?

 

[Moab]

You like your hole forked?

You're confused...I'm the forker...

 

[NU_FTW]

I bought stuff to make runzas but opted for leftovers as there are plenty

 

[Bayou Tiger]

You're confused...I'm the forker...

 

[Bayou Tiger]