This was from Father's day a few weeks ago .
Been using the SmokeFire and the Genesis 310 for just about everything , with some grilling on my Performer .
The 26 " kettle hasn't been fired up in a couple years . Figured it was time , but still had to force myself . I decided I was gonna sit outside and tend the kettle . Forget about everything else .
Dry brined the meat , overnight with Canadian steak seasoning for Trade East . Wrapped in plastic .
First thing I do is get it out of the fridge the next morning , so it can warm up on the counter .
Then I go out and get the kettle going . I usually do that the night before , but didn't
make it . That's why I used the baskets instead of a snake .
Just dumped the coals each side , and put the lid on .
I run all my kettles from the lid gauge .
Let it run for an hour or so . That way it can settle in and gives me time to make adjustments
to the vents , and for the kettle to react .
I added a TP-08 ( because my $500 worth of therms were all dead ) JUST to act as an alarm , but I'm using the dial to monitor cooking temp . All I need is close . I know what going on in there .
Heck I still hold my hand over the fire and count " Mississippi's "
Baskets each side , drip pan in the middle .
From there I add 2 coals per side every hour , on the hour .
I don't wait to see a temp drop . This is about 30 minutes in .
Just charcoal .
Another 30 minutes , and time to add some mesquite chunks for smoke ,
and 2 coals per side for heat . Lid gauge is steady around 300 .
Coming along nice . I won't add a meat probe since I'm sitting out there . I go by the " Finger poke "
and a probe for tenderness . Ribs will get a bend test .
This will go the distance , no wrap on either one .
When the brisket probed tender , I put it in a Corningware dish with a lid
and into the MES 30 set to 150 .
Ribs got transferred to the Gas grill to stay warm while the corn cooked .
The ribs aren't wrapped . I put foil under them when they were on the 26 so I could
sauce them . I keep sauce off the grate of the 26 . Made it easy to move them too .
I cook the corn right in the husk . Soak in water a few hours . No need to clean the silk out .
Foils packet is asparagus .
Ribs are ready ,
Corn cooks up nice like this . Way less mess too .
I go by feel on the corn too . Just give it a squeeze .
Brisket sliced up nice . When doing a point end , you'll have both grain
directions . Plenty tender , and nice mesquite smoke profile .
Sliced the ribs from the back , and they were still to hot .
Pushed the meat off the bone , and my rib slicing isn't the best anyway . Really good though .
Nice crust on the outside .
Cut some ribs from the top side , and they held the meat better .
Not a bad plate of food .
Son made the cornflake taters , and the mayo scallion bread he does .
Been using the SmokeFire and the Genesis 310 for just about everything , with some grilling on my Performer .
The 26 " kettle hasn't been fired up in a couple years . Figured it was time , but still had to force myself . I decided I was gonna sit outside and tend the kettle . Forget about everything else .
Dry brined the meat , overnight with Canadian steak seasoning for Trade East . Wrapped in plastic .
First thing I do is get it out of the fridge the next morning , so it can warm up on the counter .
Then I go out and get the kettle going . I usually do that the night before , but didn't
make it . That's why I used the baskets instead of a snake .
Just dumped the coals each side , and put the lid on .
I run all my kettles from the lid gauge .
Let it run for an hour or so . That way it can settle in and gives me time to make adjustments
to the vents , and for the kettle to react .
I added a TP-08 ( because my $500 worth of therms were all dead ) JUST to act as an alarm , but I'm using the dial to monitor cooking temp . All I need is close . I know what going on in there .
Heck I still hold my hand over the fire and count " Mississippi's "
Baskets each side , drip pan in the middle .
From there I add 2 coals per side every hour , on the hour .
I don't wait to see a temp drop . This is about 30 minutes in .
Just charcoal .
Another 30 minutes , and time to add some mesquite chunks for smoke ,
and 2 coals per side for heat . Lid gauge is steady around 300 .
Coming along nice . I won't add a meat probe since I'm sitting out there . I go by the " Finger poke "
and a probe for tenderness . Ribs will get a bend test .
This will go the distance , no wrap on either one .
When the brisket probed tender , I put it in a Corningware dish with a lid
and into the MES 30 set to 150 .
Ribs got transferred to the Gas grill to stay warm while the corn cooked .
The ribs aren't wrapped . I put foil under them when they were on the 26 so I could
sauce them . I keep sauce off the grate of the 26 . Made it easy to move them too .
I cook the corn right in the husk . Soak in water a few hours . No need to clean the silk out .
Foils packet is asparagus .
Ribs are ready ,
Corn cooks up nice like this . Way less mess too .
I go by feel on the corn too . Just give it a squeeze .
Brisket sliced up nice . When doing a point end , you'll have both grain
directions . Plenty tender , and nice mesquite smoke profile .
Sliced the ribs from the back , and they were still to hot .
Pushed the meat off the bone , and my rib slicing isn't the best anyway . Really good though .
Nice crust on the outside .
Cut some ribs from the top side , and they held the meat better .
Not a bad plate of food .
Son made the cornflake taters , and the mayo scallion bread he does .
