grilling Some BBQ & Grillin' Escapades

[The Hot Pepper]

This is the 1st post:
 

I don't smoke things much, and by much I mean twice ever.

I went in the store for a brisket, but they had it not. So, I not know what a good alternative beef product to smoke, choked under pressure and grabbed whatever looked meatful and smokable.

Some chuck ribs...

Those are smokeable but better braised

Amazing how your views change in a couple years. I have seen some killer chuck and plate short ribs done lately... and never knew they could be so good! It's a TX thing, so I never really knew about it.
 

I order to the butcher an cut the strip-rib of  8inch wide. Usually cut are 2 to 4inch. The bone is under the meat and fat (smoke crust hides), This cut is like a tratitional ribs, but it is wider.
 
In this pic you can see. My ribs are half what there is observed. The other half is in the freezer.  Understanding now?
 
 

This is how they divide them here:
Beef ribs left, chuck ribs right, plate ribs top (leftish).

 

[cypresshill1973]

Sure... They fractionate the ribs into pieces. Here only cut into strips including the 13 ribs

 

[The Hot Pepper]

Yeah
 
Beef Back Ribs are the portion of the rack that looks most like a spare rack
Chuck Short Ribs are ribs 2,3,4,5
Plate Short Ribs are ribs 6,7,8
 
If you buy a "rack" in the store, it is the Beef Back. Chuck and Plate are smaller, thicker racks. Sometimes even cut individual. They are dinosaur ribs! Plate being the beast!

 

[Dilyida]

All of the food your guys showed looks delicious.

 

[HigherThisHeat]

More smoked chicken thighs. Killer color I say. I have been doing thighs this way a lot lately.

 

[sicman]

those look fantastic.

 

[grantmichaels]

got a little turbinado or maple sizzurp going on there? - looks really nice ...

 

[HigherThisHeat]

No, its probably all the corn syurp from the highly processed bottled marinade I used.
 
Sic recommened this stuff, and it is damn good. I use it all the time now
 

 

 

[grantmichaels]

No, its probably all the corn syurp from the highly processed bottled marinade I used.
 
Sic recommened this stuff, and it is damn good. I use it all the time now
 

Dales.jpg
 

 
I have some, I like it on pork chops! ...

 

[HigherThisHeat]

I've only used it on chicken so far. Must try other meats as well

 

[grantmichaels]

I've only used it on chicken so far. Must try other meats as well

 
Looks like they changed the label out a little bit ... Mine are red and yellow, but I checked their site and it does look like they have that B&W one, now ...
 
Tasty!
 
I was watching your beer #1 video last night, have to watch #2 and #3 later on ...

 

[cypresshill1973]

These have a awesome colour

 

[JayT]

I seem to remember Dale's being very salty???  Looks great!

 

[HigherThisHeat]

Yes, it is super salty. Too much so. but I also have a bottle of the reduced sodium version

 

[oldsalty]

I seem to remember Dale's being very salty???  Looks great!

Ok who's got a problem with salty!!!

Yes, it is super salty. Too much so. but I also have a bottle of the reduced sodium version

Sure I'm super but never to much!! View attachment 20138

 

[HigherThisHeat]

Well this isn't really barbecue related, but I need to put it somehwere.

Oh wait. I have the power to change. BOOM now this shall include my grilling escapades

Anyway, grilled kabobs for dinner last night. A first for me.

Top serloin cubed up

And Dale's seasoning for marinade. Also a healthy dusting of Zimbabwe birdseye pepper powder was used.

Squasheses. Mushrooms. Red pepper. Onion. Cherry tomato

 

[grantmichaels]

Nice, man ...
 
Love kebobs ..,

 

[HigherThisHeat]

Me too, and I can not understand why I have over looked making them this whole time.
 
The ones in the 2nd pic down, behind the beef kabobs are mahi kabobs with pineapple, and an orange ginger marinade btw. Also was freakin awesome!

 

[JoynersHotPeppers]

Those look awesome HTH! I have all the tools yet rarely make them either....that needs to change!

 

[grantmichaels]

yeah, i have unused firewires that are so old they are probably rusted in the back of the tools drawer by now ...