What's cooking this weekend?

[Bob Erdman]

I'm making a full slab of pork spareribs tomorrow. I have baby backs nailed down on the SmokeFire. On the big slabs, not so much, yet. Too inconsistant, either not done enough or not enough fat rendered. Think I'm going to try the 3-2-1 method at 250. Smoke on!

 

[Joan]

Hi Bob, as I posted elsewhere, we actually know what we are doing this weekend

Saturday we are having Tri-Tip with Avocado Sauce and Outback-Style Blue Cheese Wedge Salad and then on
Sunday we are having Slow-Grilled Tequila-Citrus Chicken Thighs, not sure yet about the sides. Both nights will be
from Weber's Charcoal Grilling (except the salad).

 

[Fred Smith]

It's not a Weber but the wife decided to make some cheeseateak on chibata bread.

 

[LMichaels]

Funny, I've not been able to nail down store bought back ribs on my pellet grills as easily as spares. Though I do trim my spares down and square them up severely. So I am able to get nicely consistent results on them

 

[RichPB (richlife)]

Sorry, but my big plan for this weekend is chili. What else do you fix when the predicted high is 95°? After all, chili wasn't invented in Siberia. Or was it???

But I sear my chili powder coated beef strips on the grill before adding lots of guajillo and ancho etc., so I qualifty.

 

[LMichaels]

Well for wife and I tomorrow brings some old friends (my brother from another mother). We've been palling around since 7th grade. So a couple years now The 4 of us are hitting the Coronado to see Frankie Vallie and the 4 Seasons. IDK what Sunday will bring

 

[Bob Bailey]

I'm making a full slab of pork spareribs tomorrow. I have baby backs nailed down on the SmokeFire. On the big slabs, not so much, yet. Too inconsistant, either not done enough or not enough fat rendered. Think I'm going to try the 3-2-1 method at 250. Smoke on!

No wrap @ 250F and spritzing every 30 to 45 minutes after the first 2 hours has worked really well for me, both on the pellet pooper and the kettle. When they've been on for 4 hours I start probing for tenderness and glaze when they're almost there. Not much different for baby backs, except they're usually done a bit quicker. With spares, I trim as needed to get a pretty consistent thickness and remove any excessive fat before they go on. Not much you can do about the fat around cartilage but chew around it.

 

[Bob Bailey]

No cooking this weekend. Meeting eldest daughter, her husband, a nephew and a couple of old friends for lunch in Reno today and going to visit another nephew and his family in CA tomorrow.

 

[Paul M]

Curry take away, afters tonight. Always better second time around. Oooopps wrong thread.

 

[BFletcher]

I moved a rack of baby back ribs to the fridge and I'm in the mood to play with the M1 that I haven't used in several months. Then I'll grill some asparagus and throw a container of Costco mashed potatoes in the microwave, lol.

 

[LMichaels]

Love those Costco mashed taters. As good as home made especially if you add a little more (well a lot more) butter

 

[Timothy F. Lewis]

I’m trying the last recipe posted from Weber, the first thing I noticed is that the “Paste“ needs to be doubled for good interior and exterior coverage. Smells pretty good!
Oops, I forgot, did 4 chicken leg quarters last night, old fashioned indirect, turned out quite well, baby potatoes with garlic chive butter and peas.

 

[ChuckO]

Pork Cushion

 

[Lew Newby]

My weekend cook will be Monday. I'm doing a 4 lb. Pork Butt and a rack of St. Louis spares. I'll cook at 250 to 275 and wrap in foil.

 

[Bob Erdman]

Ribs are done but my SmokeFire is out of commission. The dreaded E3 error code. One day before it's 3 month anniversary. Going to break it down tomorrow to see whats up. I saw a bunch of unburned pellets outside the burn pot when I took off the ribs. I think it shut down around the five hour mark. Ribs were perfectly done, a little bite and very juicy.

 

[Bob Erdman]

All good now. Just had my first flame out. Up and running now. I'll start another thread with pictures of the problem.

 

[Pat G]

We had salmon on a cedar plank last night and I have chicken breasts marinating for chicken fajitas tonight.
Using the performer for both cooks.

 

[timothy]

Some prime steaks for our Son's 41th B-day tomorrow on the smokefire,
COTC and smashed potatoes, grilled onions and mushrooms.

 

[timothy]

Pork Cushion

How is that/ similar to?
Never seen it round here.

 

[RichPB (richlife)]

The chili I promised is simmering in its third hour. Very thick and beefy. For good measure I also made up a double batch of my Cajun spice. I go through a lot of it.