Jerome D.
TVWBB All-Star
Here are some pics from a couple meals this past week. For the Super Bowl, I smoked some spareribs. The following night, I wrapped some beef tenderloin in bacon and roasted them over charcoal on a forked skewer. Thanks for checking out the photos, hope everyone is having a good week!
Here are the uncooked racks, seasoned with some of Harry Soo's Slap Yo' Daddy BBQ rub I bought a couple weeks ago.
An action shot about halfway through the cook, plus a closeup of the individual ribs. The spares were smoked on the Performer at 275°F using Ozark Oak lump as the fuel, and a combination of apple, sugar maple, and beechnut as the woods. The bark tasted pretty good, so I served these ribs with no sauce.
Some prep shots of the filets. Wrapped the seasoned tenderloin in bacon, tied with butchers twine, then skewered.
Action shots. The filets were roasted with the grill cover on until an internal temperature of 115°F, then seared directly above the coals.
Photos of the steaks resting after coming off the grill, plus a cutaway shot.
Here are the uncooked racks, seasoned with some of Harry Soo's Slap Yo' Daddy BBQ rub I bought a couple weeks ago.
An action shot about halfway through the cook, plus a closeup of the individual ribs. The spares were smoked on the Performer at 275°F using Ozark Oak lump as the fuel, and a combination of apple, sugar maple, and beechnut as the woods. The bark tasted pretty good, so I served these ribs with no sauce.
Some prep shots of the filets. Wrapped the seasoned tenderloin in bacon, tied with butchers twine, then skewered.
Action shots. The filets were roasted with the grill cover on until an internal temperature of 115°F, then seared directly above the coals.
Photos of the steaks resting after coming off the grill, plus a cutaway shot.
