Wednesday, July 15, 2009
Sorry this one has taken me so long to get up, not sure when but this was sometime last week. I decided I wanted to grill some stuffed peppers. So I went to sams and grabbed some ground angus, mushrooms, onions, fresh garlic, and vermont cheddar. I cut the cheddar up in to cubes, mixed in corn, mushrooms, diced onion, diced garlic, some salt and pepper, and ground beef in together. I stuffed this into the pepper, cut a slice of cheese and put it on top of the mixture, then sealed it in the pepper with 2 slices of bacon. I grilled them indirectly for about 2 hours. Unfortunately I didnt have my digital until after the grill so I had to use my cell phone before hand. I had 2 pieces of chicken I sat out so I stuffed them with the left over mixture.. I didnt pay attention to them unfortunately, and they got over cooked.. but the parts that werent were pretty damn good!
Monday, July 6, 2009
I got a bunch of pictures of the big 5th of July cookout I did for my mothers birthday. Instead of doing like I did before I'm going to explain everything then post all the pictures..
Saturday night I took the butts out, shaved the fat off, slathered them in mustard, and rubbed them down with my bbq rub. I also took the ribs, took off the membrane, rubbed them down, and sealed everything up to let it sit overnight. We also did alot of other prep for side dishes and such, more so my fiancee than me. She made an amazing Yellow cake, with chocolate icing and strawberry jam in the middle! Also had a great new pasta salad and some veggies! My sister in law baked the green bean casserole, it was great as well.
I started this grill at about 9 am on sunday.. got up, got the coals going, got my grill clean and ready. I took 2 drip pans and filled them up with apple juice.. I refilled them both once. I sprayed the meat down about once or twice an hour with apple juice to keep the moisture, same idea as the drip pans with apple juice. I used about 2 bags of Mesquite wood chips, and what seemed like almost a whole bag of charcoal.
Everything turned out amazing.. definitely my best grill yet. The ribs where amazing, thanks to everyone who told me to smoke them instead of indirect grilling. Made all the difference in the world. I'm not a big leftovers person, but I will eat these ribs til the end, as well as the pulled pork. I pulled all the pork myself. After I pulled about half, I threw some of the rub in there and mixed it all up, then did this same technique after I pulled it all.. this made a HUGE difference in taste.. Make sure you enjoy your rub before you do this though.. cause it will definitely change the flavor of your food.. for the better!
Last thing I did was make my own bbq sauce. I made a Grape Jelly/Chili Sauce bbq sauce, and then added my own rub to a serving of the BBQ sauce and it was amazing!
I hope my mom enjoyed her birthday, cause it gave me even more confidence as a cook!
Wednesday, July 1, 2009
Tonights try at ribs.. went better than I thought it was going to after what I walked in on.. I rubbed these ribs last night in the basic homemade bbq rub.. They actually have a very beautiful color and look to them. Definitely thought this already starting off good. The rub gave it great color letting it sit overnight!
So I filled my charcoal chimney up with charcoal and let it start.. I poured it out after about 15 minutes and cleared a while for my drip pan. I closed the grill and impatiently waited for 300 to hit.. Well my mistake, after having lid shut for 2-3 minutes I got rushy, and put a few logs of wood on.. Boom 300 in about 30 seconds.. so I went in, grabbed my ribs, threw them on, and walked away with my temp at 300. After about 15 minutes I wanted to check temp and make sure everything was going well, and then i noticed it. Almost 450 degrees. This picture was taken about 35-40 minutes into the cook. I was alittle worried, but figured what the hell, they'll just
cook quicker, and I might lose out on the fall off the bone part of ribs. And that I definitely did. They were good, but definitely not moist enough, not fall off the bone enough, but definitely cooked through. Took less than an hour to cook this rack of ribs, which scared me.. I knew I screwed up big time.
After I sauced them up I had alittle more hope, they actually looked pretty decent. And that they were.. had a great taste to them, my rub is definitely a great success. Now I just got to work on the fall off the bone aspect. But I believe that to be from the high heat, and maybe not being cooked long enough.. Once again, I only cooked them for alittle over an hour, If even an hour.
The taste was great, but I did slather these ribs last night, and I had salt in my rub.. So I got a pretty salty tasting rib.. not overbearing, but definitely had a salty taste to them.
I wouldnt call these a failure, but they arent the best. I can say I am definitely getting better, and am happy I can point out my mistake.
What was I thinking putting wood on charcoal without letting them catch fire?
Of course a fire in the grill is going to lead to a high temperature spike!
Oh well, next time the ribs are getting smoked at a very low temperature for a very long period of time.