Whats on the Grill or Smoker?

[amberg]

Charlie, If I thought the Brown truck could get a package to you, before the contents spoiled, you'd be having ribs for dinner.

As you know that I am kidding, Right, Maybe, or Maybe not!! Ha, Ha!!

 

[USMC615]

What did that whole set-up cost you? I think I might ask Santa for one.

A little over $500 with tax; set-up I have includes the Camp Chef Pro-90 Grill, Large 18"x38" Griddle, Deluxe 16"x24" Grill Box, and the 24oz Grease Cup for the griddle. Purchased all components on Amazon...I've got Amazon Prime so all was free 2-day ship, a couple of items took three or four days to get to me in mid-Ga but no big deal, as long as I didn't have to pay shipping on some of this heavy stuff.

It's all built pretty solid, should last many years. Good luck if you take the plunge, I think you'll find it's worth it. By the way, they also make a smaller version griddle that is 18"x24" vice 18"x38" like I bought...covers the left and center burner, leaving the third burner on the right open for a pot, skillet, etc. I may buy that griddle as well eventually.

 

[Genius]

Charlie, If I thought the Brown truck could get a package to you, before the contents spoiled, you'd be having ribs for dinner.

Be careful what you say....

I think it was in the raffle for Treemonkey this spring someone donated a smoked brisket and had it shipped next day.

 

[srb08]

Did these on the smoker earlier today. 3/4" pork steaks. I wanted 1" thick but my wife had them cut 3/4". These were smoked four hours at 225 degrees, with Cherry wood. Rubbed with Carolina Butt rub, prior to cooking and sprayed with Apple juice, vinegar and water, every 45 or so minutes (thanks Jason).
They were pretty damn good.

 

[USMC615]

Did these on the smoker earlier today. 3/4" pork steaks. I wanted 1" thick but my wife had them cut 3/4". These were smoked four hours at 225 degrees, with Cherry wood. Rubbed with Carolina Butt rub, prior to cooking and sprayed with Apple juice, vinegar and water, every 45 or so minutes (thanks Jason).
They were pretty damn good.

View attachment 36793

Looks fine Steve...damn fine!! I'm getting ready to season two racks of St Louis style ribs to hit the grill tomorrow by mid morning. One rack actually will get cut up into about 4-5 ribs per section, it'll hit the crock pot early thirty...the other whole slab will hit the Weber Performer with coal holders either side, slab down the center, low and slow. Gotta time this one just right...my daughter and one of her roommates hauled ass up here from Statesboro, Ga (Ga Southern University) last Thurs after their last classes to get outta the way of the hurricane. They're only an hour from Savannah, they got hammered. Nonetheless, they cancelled all classes for tomorrow, the campus got ravaged pretty damn good, and they'll resume classes Tues. I'm looking to have these ribs done by early afternoon, they'll eat, let the groceries settle then hit the road for a 2.5 hr trip back to campus.

 

[Jon1212]

Thick cut, bone in, pork loin chops.

 

[Genius]

We had to call off "Smoking Sunday" today

I had a nice Porterhouse and some nice Venison steaks seasoned and ready to throw on the smoker this evening. I was planning on having them ready for my wife for when she got home from work.

But I woke up from my Sunday afternoon nap and my daughter said she had a bad sore throat. I looked at it and it was white.... Plans changed.... I took her into Prime Care and she's got Strept throat. We just nicely got home from running to the far side of town to a pharmacy that is open on Sundays to get her on antibiotics.



At least we caught it early and didn't wait till she started feeling to chitty.

 

[Genius]

Did these on the smoker earlier today. 3/4" pork steaks. I wanted 1" thick but my wife had them cut 3/4". These were smoked four hours at 225 degrees, with Cherry wood. Rubbed with Carolina Butt rub, prior to cooking and sprayed with Apple juice, vinegar and water, every 45 or so minutes (thanks Jason).
They were pretty damn good.

View attachment 36793

Looks fine Steve...damn fine!! I'm getting ready to season two racks of St Louis style ribs to hit the grill tomorrow by mid morning. One rack actually will get cut up into about 4-5 ribs per section, it'll hit the crock pot early thirty...the other whole slab will hit the Weber Performer with coal holders either side, slab down the center, low and slow. Gotta time this one just right...my daughter and one of her roommates hauled ass up here from Statesboro, Ga (Ga Southern University) last Thurs after their last classes to get outta the way of the hurricane. They're only an hour from Savannah, they got hammered. Nonetheless, they cancelled all classes for tomorrow, the campus got ravaged pretty damn good, and they'll resume classes Tues. I'm looking to have these ribs done by early afternoon, they'll eat, let the groceries settle then hit the road for a 2.5 hr trip back to campus.

View attachment 36794
Thick cut, bone in, pork loin chops.

As for your resident hog farmer, I would like to thank you guys for supporting me.


It means a lot and brings a tear to my eye

 

[USMC615]

View attachment 36794
Thick cut, bone in, pork loin chops.

It's about damn time ol' man...looking good, low and slow. Hope everything's going good your way and the family.

 

[srb08]

Looks fine Steve...damn fine!! I'm getting ready to season two racks of St Louis style ribs to hit the grill tomorrow by mid morning. One rack actually will get cut up into about 4-5 ribs per section, it'll hit the crock pot early thirty...the other whole slab will hit the Weber Performer with coal holders either side, slab down the center, low and slow. Gotta time this one just right...my daughter and one of her roommates hauled ass up here from Statesboro, Ga (Ga Southern University) last Thurs after their last classes to get outta the way of the hurricane. They're only an hour from Savannah, they got hammered. Nonetheless, they cancelled all classes for tomorrow, the campus got ravaged pretty damn good, and they'll resume classes Tues. I'm looking to have these ribs done by early afternoon, they'll eat, let the groceries settle then hit the road for a 2.5 hr trip back to campus.

Glad to hear your daughter got out of harms way. At least the girls will get a good meal before heading back to school.

How do you do your crock pot ribs?

 

[srb08]

As for your resident hog farmer, I would like to thank you guys for supporting me.


It means a lot and brings a tear to my eye

I'd rather the money went to you, to feed me, than for it to go to the government, to support some dead beat, who thinks welfare is a life style choice.

You're welcome.

 

[USMC615]

I'd rather the money went to you, to feed me, than for it to go from me to the government, to support some dead beat, who thinks welfare is a life style choice.

You're welcome.

Spot on post Steve. I'll get back with shortly about the crock pot ribs...

In the meantime, absolutely agree about a hog farmer, and all farmers. This society nowadays and back a generation, actually two now, have no fuggin clue as to what work/equipment is involved...to feed their asses. They know literally nothing, except the conveniences that the govt has provided for them. It's their mentality nowadays. I'll never forget on that worthless Ass Site, Dave Haddon called me a socialist because I work DoD for the govt, and I pay no taxes, because of such...but yet our taxes pay me my wage. WTF??...the govt sucks Fed taxes outta my paycheck every two weeks. Hello?? Right along with my Ga state taxes being pulled out. What else would ya expect from a Canadian Socialist. And I ain't knocking no Canadian brothers here...he just likes to talk his gay loving, socialist agenda. I think it's why TinyD likes him sooo much on that site. And TinyD ain't *s-word here. Didn't mean to get off subject...

Anyhoo... back on topic.

 

[Jon1212]

It's about damn time ol' man...looking good, low and slow. Hope everything's going good your way and the family.

Yeah, been busy, Jason. I started making a little(very little) money working at the local Ranch supply, along with prepping for the oldest daughter's wedding, so my time on here is very limited.

My wife was frazzled with wedding stuff, and getting presents ready to ship to our granddaughter, for her first birthday, so I said I would take care of dinner. Grilled thick cut chops, baked russets, and sweet potatoes, and chopped salad.

I gotta find some time, and get back to making another reduced weight guide bar. I got a 42" Oregon that needs a serious diet, as it currently weighs 6.35 lbs.

 

[Genius]

When we get a hog or cow butchered I need to call in how I want it cut up.

Their standard thickness is 1/2" or 3/4" thick steaks.



Screw that. 1 1/4" is how I generally get them cut. It takes talent to get a 1/2 or even 3/4" steak or chop done right.

 

[Jon1212]

When we get a hog or cow butchered I need to call in how I want it cut up.

Their standard thickness is 1/2" or 3/4" thick steaks.



Screw that. 1 1/4" is how I generally get them cut. It takes talent to get a 1/2 or even 3/4" steak or chop done right.

Yep. I believe all six of these were two bone chops.

1/2" chops are for pan frying, and generally require copious amounts of gravy, and mashed potatoes.

 

[srb08]

When we get a hog or cow butchered I need to call in how I want it cut up.

Their standard thickness is 1/2" or 3/4" thick steaks.



Screw that. 1 1/4" is how I generally get them cut. It takes talent to get a 1/2 or even 3/4" steak or chop done right.

Yep. I believe all six of these were two bone chops.

1/2" chops are for pan frying, and generally require copious amounts of gravy, and mashed potatoes.

Agreed. If you can hold up a steak or chop and see light through it, it's too thin.
I generally get my pork steaks cut at 1" and when I dry age Primals, I cut the Strips or Ribeye's 1 1/4" thick. They cook perfectly, as long as you let them come to room temp before grilling and don't hit them with high heat for too long.

 

[USMC615]

Yeah, been busy, Jason. I started making a little(very little) money working at the local Ranch supply, along with prepping for the oldest daughter's wedding, so my time on here is very limited.

My wife was frazzled with wedding stuff, and getting presents ready to ship to our granddaughter, for her first birthday, so I said I would take care of dinner. Grilled thick cut chops, baked russets, and sweet potatoes, and chopped salad.

I gotta find some time, and get back to making another reduced weight guide bar. I got a 42" Oregon that needs a serious diet, as it currently weighs 6.35 lbs.

I understand brother...things happen, sometimes it takes multi, multi-tasking. Happy birthday to the granddaughter and best wishes for your oldest daughter's wedding. And a good deal on the grill and the rest of dinner, sounds like a fine meal. Enjoy.

If you need anything for the next bar, PM me...gotcha covered...even if you wanna keep the 1", step up the bar diet diameter by another 1/8",1/4", 3/8", you let me know.

Just holler back at me. Enjoy the groceries my friend.

 

[USMC615]

Glad to hear your daughter got out of harms way. At least the girls will get a good meal before heading back to school.

How do you do your crock pot ribs?

Morning Steve. Meant to get back with you last night about the crockpot deal. Navy son called from San Diego and got tied up laughing, cutting up, shootin' the chit with him.

This round of crockpot ribs will be fairly straight forward, daughter likes them with not a lot of crazy seasonings and towards the end, lightly doused with the ol' American classic of sauces...Kraft Original. Got them lightly seasoned with Fiesta Rib Rub and Kick Butt Hickory Rib Rub. Got a big vidalia onion coarsly chopped up and a clove of garlic coarse chopped as well. And that's about as fancy as they'll get. I'm just the cook, gotta do what I'm told, lol.

 

[srb08]

Morning Steve. Meant to get back with you last night about the crockpot deal. Navy son called from San Diego and got tied up laughing, cutting up, shootin' the chit with him.

This round of crockpot ribs will be fairly straight forward, daughter likes them with not a lot of crazy seasonings and towards the end, lightly doused with the ol' American classic of sauces...Kraft Original. Got them lightly seasoned with Fiesta Rib Rub and Kick Butt Hickory Rib Rub. Got a big vidalia onion coarsly chopped up and a clove of garlic coarse chopped as well. And that's about as fancy as they'll get. I'm just the cook, gotta do what I'm told, lol.

No worries. Kids in the military always come first. I'll drop what ever I'm doing when mine calls. Especially if he's deployed at the time.
Thanks for the recipe. I've never done ribs in a crock pot, they sound pretty damn good and easy.
I was at the local Farm & Home store today. The were closing out the BBQ stuff for the end of the season. I got a couple of jars of Rub Some Butt Carolina rub for $1 each. Everything was pretty well picked over, I was lucky to find what I found.
Take care my friend.

 

[exSW]

At the risk of ridicule from all you grillmasters. I found a late zucchini in what is left of the garden. It's getting sliceed, slathered in olive oil and to the grill followed by a little sea salt.