negolien

Thanks for sharing how big was that slab looks kinda wrong for short ribs kinds thin. What temp did you pull em off internal wise?

Hey All,

 So gonna do my wok pork fried rice tomorrow. Rice is getting sticky in the fridge and the pork is thawing/seasoning.

 Lee Kum Kee Char Siu Chinese Barbecue Sauce
 NOH Chinese Barbecue Char Siu Seasoning
 Kikkoman's fried rice packet
 1 lb wildforks cubed pork 
 1 bunch green onions
 1/2 a red onion
 1/2 a yellow onion
 1 cup cubed carrots and peas
 2 cups jasmine rice
 some chopped sweet mini bell peppers

  Hey All,

  Just some tacos I did in my Wok. I get the cubed chicken from wildforks. I do this a few times a month. Nice affordable easy meals. These have some pico de gallo, lettuce, 3 blend cheese and I top it off with Old El Paso Taco Sauce - Creamy Salsa Verde. Thanks for lookin.

A quick meal before nap

Pulled it, turned our fkin amazing super juicy. I was sad to see all that bark mixed in but /shrug. Gonna drink me another whiskey and coke and crash for work thanks for watching.

Finished at 12 and a half hours just ran out of charcoal right at end too. A 16 lb bag plus a couple pounds was in the hopper already. Gonna sit covered by foil in a foil pan in warm oveb for one hour came. It off at 199 internal probed tended carry over should seal the deal. The bark on both bottom and top was FREAKIN AWESOME lol. Too bad it's all just gonna get shredded though LOL. Some good snacks while I' am shredding me thinks.

2 hours ago, AdamG said:

Looking great so far👍😁

What have you put in with the beans?

This is bush's baked beans maple and bacon I added Hillshire farms smoked sausage, onions, brown sugar and some rays sweet and spicey bbq sauce. Pulled the beans at 1 hour 45 mins. Wrapped the butt at 161 boat method with some of the spritz in the boat. Same side up

Spritz time plus made some Pico de Gallo for the leftovers gonna make tacos.

Here's the picks I moved the water pan to the right and put the beans under the meat. Spraying with 50/50 apple juice apple cider vinegar with about a 1/3 cup of Bachans :<)

BTW yes, I mixed the beans up LOL just a shot of the ingredients hehe

  Sup All,

  So pork butt is on I decided to do the same rub as the short ribs. Spellbound rub and course pepper over mustard binder. The beans are made up already I will put them on later. Will update as it goes.

I got the meat prepped and in the fridge, Bean ingredients are cut up gonna put some smokes sausage in em. Macaroni salads already done. Gonna start about 6pm pacific. I think I am gonna try a foil bot instead of a full wrap to try and keep my bark. Thin untrimmed fat cap so gonna go fat side down upper left of my mbgf 560

nice ty for sharing

Yeah they tend to be fast here's one recipe 

https://cooking.nytimes.com/recipes/1014547-galbi-korean-style-short-ribs

16 hours ago, hoogl said:

Ouch. How much bacon do you get for that? Might be time to make your own. 

My food prices are from safeway we get our food delivered. That's 10 oz of good Hemplers center cut thick sliced applewood smoked bacon. Regular oscar mayers is like $5 to $11 a lb. Unless I get the buy one get one free or a deal I don't get bacon anymore. I haven't had a steak in like two years LOL Rib eye is like $20 a lb at safeway. I been surviving on 5 lb bags of pork and chicken from wildforks. Food prices make baby jesus sad

2 hours ago, AdamG said:

I with hoogl, pics would be great please!😁

Will be running it Thursday morning or Thursday night

I will post the cook like I did with the short ribs. Still on the fence with the bacon it's 6-8 dollars for decent bacon here :<(

  Hey All,

  So I work 5 12's and all holidays. I like cookin for holidays too, but it always falls on non-holidays as I' am always working. I been hearing everyone's doing butts and got jealous.  I got a $47 10 lb'er in the freezer Safeway sent me in replacement for my .87 a lb one I was supposed to get a few months ago lol. 

  I was wondering what I could do besides pulled pork with the shoulder. I found carnitas and huevos rancheros are good recipes for pulled pork along with pulled pork tacos. So, gonna do my first one ever starting Thursday morning.

 I' am using Susie's carnitas recipe. I will link below hope it's ok. I' am also gonna throw some homemade baked beans under it while it cooks. Any thoughts? Gonna be ojn my gravity 560. I might add some apple sauce and apple cider vinegar to braise. 

4 cans pintos
1 cup packed dark brown sugar
1 cup baby rays sweet and spicy bbq sauce
1 yellow onion
2 jalapenos
little apple cider vinegar
little apple juice
1/3 cup granulated honey
Maybe some bacon I mean who doesn't like bacon

https://heygrillhey.com/smoked-pork-carnitas/#recipe

1 hour ago, AdamG said:

They will probably cry this time because they aint gettin any of those beef short ribs, just the smell😂😜

I may have to try the beans under the ribs next time, that sounds great😋

LOL was funny you say that because it was getting to be pretty late in the morning. I live not far from the office and was expecting a visit due to the wafting smoke LOL

Quote

 

5 minutes ago, AdamG said:

Look delicious @negolien 👍🍻

I need to do some short ribs soon, not done any for a while.

How come your not allowed to bbq?

Thanks for sharing the pics 😋

I live in an apartment complex and they cry about bbq's. lived here almost 30 years ain't burnt the place down yet lol.

Sup All,

Had to take a nap after finishing them lol. I work nights usually drink when I cook and we're not supposed to bbq here so you'll see a lot of midnight cooks from me.

The close to 6 lbs of ribs came out almost perfect after about 8 hours. That stall was pretty nasty. I put down almost 3/4th cup of the wagyu tallow on the paper then put the ribs  meat side down on the tallow then meat side down when they went back on the grill just like pork ribs. I ran em till 205 just because I had a good probe spot and figured if they weren't done I could not put em back in... 

I am pretty happy with them. I used regular safeway signature select briquettes and apple and cherry chunks in the hopper. I forget to put wood in the hopper with the briquettes so smoke rings not crazy strong. I probably could have pulled them at 198 but I didn't wanna try judging doneness by probing thru paper for feel of butter so I just let em ride to 205. Pics are from my phone so not the best sorry lol. Rub was spg over regular Frenches mustard with a thin layer of Lanes seasoning spellbound rub. Meat was fabulous straight melt in your mouth and very very moist Sorry but I couldn't bring myself to video squeezing all the juice out of em /snicker lol.

Was gonna let em ride but that stall started kicking in right after that post lol. Wrapped em after a last spritz then in with some of that wagyu tallow and I pulled the beans. Been about 4 hours now. Also made the brownies :<). I already made the macaroni salad last night.

2 hours in already at 158 put the beans under the ribs and spritzed with apple juice and apple cider vinegar. Might wrap in paper might just let em ride. 

Hey All.

So doing a frozen thin crust supreme pizza first so I got something to snack on while I wait lol. I will update as coo progresses.