When the weather's fine...

[Jonas-Switzerland]

I got a week of dream spring weather ahead of me. A week where I can leave the covers off my cookers!

Lets start it with a second shot at coffee rub ribs.

This time with lump on the kettle. Was a pleasure to light. In the last cook the briketts needed some convincing with a crème brûlée torch.



Now I am using mustard as a binder, and let it brine overnight.



Some time into the cook. Looks amazing. This rub makes for the best presentation so far. But taking the picture I realized I forgot the drip pan

 

[AndyK]

I hope you enjoy your week Jonas.
It doesn’t get much better than sunny spring days.

 

[Tim Campbell]

Love that cook, Jonas. Mungo Jerry!!

 

[Timothy F. Lewis]

Today is just one of those days here too!
“Just do what you feel!”
Today, I feel like meatloaf!

 

[Jonas-Switzerland]

Today is just one of those days here too!
“Just do what you feel!”
Today, I feel like meatloaf!

Well, now you spoiled my Tuesday cook . Still, gonna try something different than the typical BBQ meatloaf. Coming soon.


Quick picture of the final result. Its getting there. I sprinkled in some more coffee rub in the middle of the cook. Now it was seasoned! And its getting pretty decent. I love the crumbly bark you get. Still, not getting a lot of smoke flavor on the kettle. When my current batch of rub is used up, I am going to try it again with a darker roast.

 

[Jonas-Switzerland]

Today was a no BBQ day. I was free to take a ride to the Schwägalp and Säntis.



My ride


In the afternoon I was invited to a BBQ. Nothing to say about that, really.

In the evening I began preparing the next cooks. Brined some chicken, and prepped the meatloaf with

Brät:


Brät gets translated as sausage stuffing by google. Which, technically it is, this is the base for Mortadella I believe. But its so much more versatile. Here we also use it as a binder for meatloaf.


And the finished mass. Now I am tired. Good night everyone!