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Author Topic: What's on the Pit for the first day of Fall?  (Read 900 times)

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dk117

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What's on the Pit for the first day of Fall?
« on: September 22, 2018, 12:49:50 PM »
I pulled corned beef out of the freezer a few days ago.  Soaked, changed water, patted dry, rubbed with coriander, pepper and garlic overnight.   Headed to the pit in an hour for a Reuben tonight. 

DK
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Bentley

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Re: What's on the Pit for the first day of Fall?
« Reply #1 on: September 22, 2018, 01:08:45 PM »
Will celebrate Uncles 96th & SIL's birthday with grilled salmon on the Pro for some and smothered Salisbury steak for others!
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Hoosier Daddy

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Re: What's on the Pit for the first day of Fall?
« Reply #2 on: September 22, 2018, 01:30:14 PM »
I got a 15lb choice grade whole packer brisket smoking as I type :cool:   Picked it up at Kroger this morning with my $1.99/lb "rainy day" coupon from last weeks sale. 

Gonna post some pics of the cook in another thread.

Dan
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hughver

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Re: What's on the Pit for the first day of Fall?
« Reply #3 on: September 22, 2018, 01:52:44 PM »
Chicken, freezer is void of chicken and local Safeway has fresh chicken for .97/lb. I'm going to start with thighs. Brine with 1g salt per thigh over night, season with a modified version of Canadian John's Basic rub, smoke on low for 1.5 hours, sous vide at 160° for 2-3 hours, cool in ice water bath and into the freezer. Breast will be next.  Update: The rub was the best I've ever used, it took the thighs to the next level. Thanks Canadian John.
« Last Edit: September 24, 2018, 09:25:28 AM by hughver »
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reubenray

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Re: What's on the Pit for the first day of Fall?
« Reply #4 on: September 22, 2018, 04:20:46 PM »
Two slabs of Costco's St. Louis style ribs.  The FE method did them good!!!
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triplebq

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Re: What's on the Pit for the first day of Fall?
« Reply #5 on: September 22, 2018, 04:35:48 PM »
When is Fall?  ???

I guess I need to pull something of the freezer
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wahoowad

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Re: What's on the Pit for the first day of Fall?
« Reply #6 on: September 22, 2018, 05:25:34 PM »
beef ribs

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triplebq

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Re: What's on the Pit for the first day of Fall?
« Reply #7 on: September 22, 2018, 05:40:48 PM »
I think you need to send that beef rib to my house for quality control inspection  :lick:
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mo-kid

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Re: What's on the Pit for the first day of Fall?
« Reply #8 on: September 22, 2018, 09:26:09 PM »
got tired of looking at that big bird in the freezer, so I am marinating a 22# turkey as we speak, to be smoked tomorrow for supper. Using Wiley's bbq poultry marinade and some lemon pepper rub.
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litzerski

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Re: What's on the Pit for the first day of Fall?
« Reply #9 on: September 22, 2018, 10:06:53 PM »
Wings today, ribs tomorrow.
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Kristin Meredith

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Re: What's on the Pit for the first day of Fall?
« Reply #10 on: September 23, 2018, 08:10:02 AM »
Sure do have some good looking food in this thread.
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Redapple

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Re: What's on the Pit for the first day of Fall?
« Reply #11 on: September 23, 2018, 04:42:29 PM »
Made a Wagyu brisket yesterday, Yummers. Wish I took a pic.
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yorkdude

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Re: What's on the Pit for the first day of Fall?
« Reply #12 on: September 25, 2018, 08:39:40 AM »
Quote from: sschorr on September 25, 2018, 08:18:52 AM
Had these bef short ribs in the freezer, and finally got to making them yesterday.  Started with EVOO and SPOG put on them the night before.  Set Pellet Boss to 225 on MAK 2 Star, knowing the grill temp will be around 250 - the MAK seems pretty consistent on a 20-30 degree variance from setpoint to measured grill temps depending on whether using upper or main grates.  Easy to plan for.  Used pecan pellets.

Anyway, just cooked them naked for 4 hours, then upped temp to 250 (or 270-ish actual) for 1 more hour. They turned out really well - good bark, color, great flavor from the thickness and fat marbling.  Very tender and moist.  Definitely a keeper!
As Bentley has said (it always makes me chuckle), "Sweet Susie" those look out of this world good.
Man those are pretty.
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Ralphie

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Re: What's on the Pit for the first day of Fall?
« Reply #13 on: September 25, 2018, 10:55:52 AM »
I haven't made short ribs on the smoker yet but really look forward to it.  I've only seared and braised in the past which leads to a saucy falling apart outcome. 

My question with smoking them on the grill...what is the desired outcome with tenderness?  Should you be able to just pick it up and take a clean tender bite similar to a pork rib or is it more of a knife and fork experience (closer to steak)? 
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Th3Batman86

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Re: What's on the Pit for the first day of Fall?
« Reply #14 on: September 25, 2018, 11:22:22 AM »
Did a pork shoulder for 12 hours at 225, no wrap. In cooler for 5 hours then pulled for Nachos!! So good.
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