I’ve been grilling for a while. Years. Have I ever taken it seriously? Yes - well, seriously enough to find that steak recipe I like… Seriously enough to find that grilled whole chicken recipe I like… Seriously enough to switch to a charcoal chimney… All-in-all, maybe more serious than the casual griller, but not much more serious than that.
This memorial day, it’s time to BBQ a whole chicken. I mean - grill a chicken and use BBQ sauce. I specify that because there seems to be some dispute over what folks mean when they say BBQ.
Time to try some ribs! I’ll use this recipe with the Memphis Dust dry rub I used on the pork butts. Also - we’re out of Salmon. I’m going to do a double batch of the usual. I’ll just do 6 pounds for four hours, then do 6 more for 4 more hours.
I bought what I thought were 3 racks of ribs - 3 large vacuum-packed things of ribs from Costco. About 30 lbs total. What I didn’t realize is that each vacuum packed bag contains 3 racks of ribs… So I’m going to do 9 racks of ribs. This is stupid and I almost certainly don’t have enough room in the smoker, but it’ll all work out :-)
It looks like https://github.com/nixawk/labs/issues/19 is being exploited like crazy right now. I was getting hits trying to exploit it every 4 hours or so, then the rate sped up for a time. Each hit was trying to download drupal.php from http://51.254.219.134.
Somebody has nulled out that file now, so infection rate will probably drop.
It’s a Saturday and I don’t have a ton of stuff to do, and we’re out of Salmon! A terrible problem with one clear solution. It’s time to smoke more meat. We’ve eaten almost all of the chicken and pork now, so I can feel good doing another brisket.
Actually, I’ve been excited for the last two weeks to do another brisket. Ok, I’ve been excited since the last time I did one, but in the last two weeks the excitement has come to a head. It’s time to make more brisket sandwiches, more brisket dinners. More brisket snacks. Brisket in eggs.
Alright! Time to BBQ for some other people. We’re throwing a baby shower for some friends of ours, and one of the I’m going to bust out the pork butt recipe I used last time, and do it the same.
I got a 15 lbs butt from Costco again - it looks beautiful. There’s a bunch of dry rub from last time leftover in the cabinet.
24 Feb 2018, 1420: Began trimming the pork (took out chunks, left layers of fat about 1/8" thick - leaving a little more fat than last time), and then salting it. 1/2 tsp per pound meat, so 2.5 Tbsp. I cut the pork into three large pieces.
Well, I’ve got a couple cooking projects going on today. I’m planning to be home all day, so I’ve started up a lamb leg in the Sous Vide. It’s a 5 lbs New Zealand lamb leg from Costco, all tied up.
1 Tbsp salt
2 Tbsp melted butter
1 Tbsp (actually, a bit more) fresh rosemary
1 tsp pepper (or so)
6 big cloves of garlic
14 Kalmata olives
I put all that in the food processor and went until the garlic and rosemary were minced. Then, I dropped the lamb and the paste into a Sous Vide bag, spread the paste over the lamb somewhat (I didn’t do a great job with this), pulled out the air, and dropped it in the Sous Vide at 140℉ for 6 hours. Really - it should be done after 2 or 3. I started it cooking at 1400.
1. The recipe my mom sent me called Amway Grand Plaza Grilled Chicken Midwest - in my Google Docs Recipes folder
2. [https://ohsweetbasil.com/how-to-smoke-chicken/](https://ohsweetbasil.com/how-to-smoke-chicken/)
Other great info and ideas at these links - at some point I’d like to try the brine/minimal method:
Anyway - here’s the plan today. Make a marinade of the ingredients below, divide this among four butterflied (spatchcocked? silly name) chickens in plastic bags, marinade overnight. Then, smoke for four hours at 220℉, with the goal of getting internal temp on the breasts to 160℉-165℉. Let the chicken rest, then carve it up.
* 1.5 Tbsp Worcester sauce per pound of meat
* 2 Tbsp Duke's Mayo per pound of meat
* .5 Tbsp minded garlic per pound of meat
* 85% Ground Beef
Tonight we’re trying this recipe, and I made 8 7.5 oz burgers, starting from almost 3.5 lbs beef. I dropped all but two bagged burgers into the deep freeze, and dropped the other two in the indoors freezer, and then sous-vide’d those two at 130° for 1 hour, so they should come out on the rare side of medium. The others I’ll save for another day. After sous-vide’ing, I will crisp up the outsides for about 1 minute each side in a hot cast iron skillet.
I began prep on Sunday night with 16 lbs of pork butt split into three parts, and 5.5 pounds of salmon. I used the typical salmon recipe, this time I did one quart of brine and still separated things into 4 bags. I used this pulled pork recipe, and this dry rub recipe per Ben’s recommendation. The pulled pork recipe looked to be a reasonable beginner’s complexity, too… I considered this pork butt set to be just three of the one used in the recipe, so I had 1 cup of dry rub that I used on the three.
