November 22, 2015, Sunday – Weekend before Thanksgiving 11/21/15, Saturday. 4 pm – Butterflied the 11 lb. 9 oz. bird (weight includes neck, internals and fat) and seasoned under the skin and on the olive-oil-coated skin with Meathead’s Simon and … Continue reading
Tag Archives: Q’Journal
Sunday, November 15, 2015 Pork Butt – 5 lbs. Salted the amount I would a salad then rubbed with Stubb’s Hot Pork Rub about 4 pm Saturday. Covered with plastic wrap on a small cookie sheet and left in the … Continue reading
Preface – This was the first cook with the Slow-n-Sear in the Weber 22″ Kettle. 11/08/2015 – “Pork Loin Baby Back Ribs”, 4.5 lbs, bought at HEB two weeks before and frozen. The day before thawed out the rack of ribs and … Continue reading
Sliced fat side (max 1/2″ thick) down to meat and rubbed in a lot of Stubbs Hot Pork Rub. On other side lathered with yellow mustard and smeared on a lot of rub. Sat out for about an hour then … Continue reading
10/04/2015 Very thin (1/4″-1/2″) fajitas from Fiesta sprinkled 6 hours ahead with salt. Then 2.5 hours before grilling sprinkled with fresh, course-ground black pepper and granulated garlic. Sat out to come to room temperature for maybe 1.5 hours. Coated thinly … Continue reading
9/27/2015 – Bought three rib eye steaks that were 1/2″-3/4″ thick, 10″ long and 5″ wide. Cut them in half to make six small steaks that fit well within the diameter of the charcoal starter chimney. Salted with kosher salt … Continue reading
9/19/2015 Below fairly closely follows Meathead’s recipe for pulled pork and Last Meal Ribs for preparation, temperature and timing. Used Stubb’s hot pork rub instead of his Memphis Dust. Target is to eat at 6 pm. Boston Butt: 8 lbs. … Continue reading
9/6/2015 at the farm. Smoking at 7:30 AM and took it off at 5:30 PM Used the Great Smoky Mountain smoker starting out with Kingsford unlit around the sides of the fire pan with a hole in the middle. Dumped … Continue reading
Bought two racks at HEB on Saturday. Rubbed in liberally home made Stubs Hot Pork Rub on a cookie sheet. Wrapped in plastic and spent the night in the refrigerator. After about two hours outside the refrigerator they went on … Continue reading
Grilled BBQ chicken thighs on the Weber 22.5″ kettle. Breezy afternoon, mid 80’s. Cleaned thighs of excessive skin and fat after flash thawing in how water. Mary salt and peppered then they sat for abut 30 minutes. Lump mesquite charcoal … Continue reading