Kettle CSR's with home made BBQ sauce

[ChuckO]

I love CSR's (boneless) it's a fairly simple cook, low and slow with a reverse sear. Because we did homemade BBQ sauce, I skipped the reverse sear, I'm up in the air with that

The CSR's dusted with home made "(basic) rub

The sauce recipe

The sauce goods

On with the show

Meanwhile the sauce is cooked up

Sauce is done

Back to the CSR's

Beautiful February night, I'm out in shorts and a long sleeved tee shirt

CSR's are 165

Did I mention I love Brussel Sprouts?

Plated to follow

 

[ChuckO]

Plated

Sliced

I would do one cup less catch up, and I would and some spice to make the sauce better

I think I'm going to cook my next batch of CSR's on the WSM around 225, I think that would be the ticket

Time to fire pit, beautiful kalifornia night. Hope everyone is having a great President's Day Weekend, looking forward to seeing your cooks

 

[Rusty James]

Yum, looks good, Chuck!

I used to pick these up at Sam's Club often, but I haven't tried any on my Weber grills yet. I usually cook them over direct heat, and then finish them in the oven, cut up, in sauce, but I need to give your method a try.

 

[Enrico Brandizzi]

Chuck, that's a great looking plate

 

[TonyUK]

Those CSR's look splendid. Spot on.

 

[Kemper Morris]

Love CSR's Chuck. Yours look great

 

[Bill Schultz]

Wish I was joining you around that fire pit after that meal, we're at 16 degrees here today. Well done bud!

 

[Barb D]

Chuck, that's one fantastic cook. Love the CSR's and those Brussel Sprouts spot on .

 

[ChuckO]

I reheated a CSR on my gasser for breakfast, I hit it with pretty high heat and I put a small jar of the homemade BBQ sauce off to the far side. For a re-heat, the CSR was really good. But I have to tell you, the BBQ sauce came in real nice. I would suggest making the sauce the day before you need it, because it was exceptionally good this morning. Still, if I did it again, I would use one less cup catchup and I probably add a 1/4 teaspoon of cayenne

 

[Rich Dahl]

CSRs are one of our favorites also and yours look really good, although we can't find them that large here. I do mine pretty much the same as you did. I've made a gazillion different BBQ sauces and have finally settled into a basic #5 with a tablespoon of Sriracha added, simple and really good. And you are absolutely correct almost all the different sauces I've made have tasted better after sitting a day or two.

 

[Rusty James]

I like the Weber spice bottles too.

 

[JRAiona]

Great looking cook Chuck.

 

[BrianCal]

That looks amazing, i need to try that someday

 

[JeffG]

ChuckO is it worth it to make your own BBQ sauce ? I got blasted on a ski/snowboard forum for cooking all this good grub and then using store bought bbq sauce.
I found Rufus Teague Honey Sweet bbq sauce for $4.99 at Stater Bros. yesterday, my favorite store bought sauce.

 

[ChuckO]

I would say that my homemade was better than most BBQ sauce you can buy in the store, but it was not better than Stubbs Sweet Heat which you can buy in the store. I think one cup less catchup and a 1/4 tea spoon of cayenne powder and it might give Stubbs a run for it's money

I do want to get some of that Rufus Teague, I've heard many good things about it

 

[Jonathan Kulik]

Nice cook right there!
One of my favorites!
Great looking sauce to boot!

 

[Brian Trommater]

Looks great. I have all but given up on CSR. Seems no mater what I do they come out tough. I used to give my friend hell for boiling them than cooking them on foil but i am about ready to adopt his method. They always tender and taste good.

 

[CaseT]

Great Looking meal Chuck!

 

[Robert-R]

Some good looking CSRs there. Bet they were delish.
I've got to revisit Brussel Sprouts. Never liked them the way my mother did them.
Prolly haven't ate them in 40 years. What's your method?

 

[ChuckO]

What's your method?

Roasted or BBQ'd high heat. Sprayed with a good olive oil and/or dusted with parmesan cheese for the ultimate Brussel Sprouts. If they are tiny, you don't have to cut them, but if they're the size of a 50 cent piece, it's good to cut them in half. I love them, I never had them until a year or so ago (saw them here) and now it's them, or Gus