Saturday smoke n grill eats.

[Darryl - swazies]

Got some hopeful goodness in the works for today’s eats.
Currently smoking some “ finger meat “ which is what my butcher calls boneless beef ribs.
I don’t really know what they are cut off of.....I thought it would be more of a cut from the chuck somewhere.
Upon cleaning and inspection it would appear as it has the tough layer from under the rib that you remove on pork but leave on beef.
Pics below to show what I mean......I cleaned off excess fat and got them covered in Worcester.....worchesch.....you know what I mean.
I used Oakridge brisket rub for flavour and currently smoking with hickory.
The grill portion is some very small wings.....didn’t realize they were that small, but should cook up nice and crispy.
Flavour for the wings is killer hogs jerk spice.....this pre made spice is very good.
The boneless ribs are going to get wrapped and probably finished in the oven at 170 to render out.
Cooking the ribs probably to about 205 to 210 as opposed to 200 to 205 as there is a ton of serious fat on these to render out.
While these are doing there thing the wings will go back on the performer at insane heats hopefully.
Looking to pretty much max out dome temp gauge and get these things crispy.
Sides are going to be grilled asparagus since the grill is so hot and a cold pasta salad.
I now have 3 of Malcom’s pre made rubs and they for the most part are pretty good.
Pic’s below on the 3 I have, the killer craw Cajun is the least good.
Out of 10 ratings.
Gringo is a 10 out of 10
Jerk is a 9 out of 10
Cajun is about a 6.5 out of 10.
Of course all the other quality accessories for this cook are in motion.....
Got a good dead record on the go, and a nice big bottle of Stoli on the go too....
Will do my best to get good pictures lol....might not get the final pics posted until morning....
Depends on how good the Stoli’s are going down.
It’s about 85 her, hot in the sun but there is a mild breeze going.

 

[Darryl - swazies]

Killing it with a steady 270
Almost 3 hours in and about 140 or so right now.

 

[Tim Campbell]

Awesome food, awesome tunes. Love the way you roll, Darryl.

 

[Darryl - swazies]

Thanks Tim, the colour is really starting to turn good.
Hoping for brisket black and pulled beef texture.
I know we will have to eat around that membrane but it should taste great I hope.
Plan to braise in foil pan sealed with a bit of broth and maybe a touch of brown sugar or honey.
I have insane fresh garlic too...may a touch of that....maybe not, might be too much.
Looking for the beef flavour to dominate.
Left overs are going to be tacos and probably nachos 2 nights this coming week...stay tuned

 

[Tim Campbell]

This is making me hungry. That sounds excellent

 

[Darryl - swazies]

Next up, a box set from one of my favourite guys...Jackie White.
This is a good one, he got married this same day he played a top shelf concert in South America.
It’s an oldie, and really hard to find box set.......

 

[Darryl - swazies]

6 hours in still at 160.....
Either dinner is at 11 or we wrap these up.

 

[Darryl - swazies]

Beef hit temps and is resting at 170.
Wings are rocking over 500.

 

[Darryl - swazies]

Turned up the temp to 400 on the beef, braised till 207 and now it sits on 170 till the wings hit go time and then the asparagus goes on for about 3 minutes.....then it’s dinner....
Hope your dinner is good tonight Brett.

 

[Darryl - swazies]

Wings are just about done...
Final soon I hope

 

[Darryl - swazies]

Lots of food, we generally don’t fire back a ton of grub...here it goes.
Beef was soft enough to pull of the membrane, it was super tasty.
Everything else followed suit.