Been kind of a weird week. Beginning of the week was crazy busy but slowed down considerably later in the week. Before the slow down I got a hankering for a steak. It had been almost a week and I was going through withdrawal. Had the shakes, light-headed, weak in the knees, and was about to go into convulsions. Well...maybe that's a bit of an exaggeration but I really wanted one. Headed to the freezer and started looking around. These are what just kinda jumped out and into my hands:
Two nice NY Strips
Defrosted and lightly seasoned with Jeff's Texas rub
Onto the grill over the sear burner. Had to change plans here. Will explain shortly.
Grill is on medium-high so running about 900 degrees. This isn't gonna take long. Couple minutes then flip
Done and into the house to get happy.
Made a little salad with tomatoes, cucumbers, onions, a dash of kosher salt, and dressed with a drizzle of balsamic vinegar. There is more in the bowl than it looks like but I should have made a bigger salad. This was simple but REALLY tasty
Steak and salad plated with some Texas toast and out to the patio. This should scratch the itch
Yep, I think I'm gonna enjoy this
This was one of those 10-15 minute meals that just hit the spot in a big way. Being that I do dearly love a good steak, I find a meal like this hard to beat....especially when time is short. The original plan was to do these on the hybrid SM. As I was getting the grill set up though a front came in. No rain but got really cloudy and the wind was blowing about 30 mph. We're living in very hazardous conditions right now and 1 spark could torch half of Central Texas. I'm not gonna be the idiot that starts the fire so went with the gasser to be safe.
So yesterday was a short day in the filed but I was asked to write some engineering letters and plans for a few of the jobs we need to get wrapped up. Our lead engineer is running way behind with the work load that's on the books so being able to help him out and do it from home gave me the opportunity to fire up the smoker. It is right outside the window from my desk so I could keep an eye on things but still be helpful to the boss. As soon as I got home I defrosted a rack of pork ribs. Last week our good friend
TNJAKE
posted an amazing looking rack he'd done with an Asian BBQ sauce. He swore by the stuff and that's good enough for me so I ordered some. It got here a couple days ago so this was the perfect time to give it a shot.
This is the sauce. Jake is right, this stuff is off the charts!!
The ribs seasoned up with the sauce and a sprinkle of my pork rub
Onto the smoker at 11:30. Running 250 with cherry wood
At the 1 hour mark
2 hours in and I brush another light coating of the sauce on
I dropped the temp back to 220 at the 2 hour mark. They were cooking too fast. At the 4 hour mark I brought them in, another light brushing of the sauce, another sprinkle of the rub, and some butter. Then wrap and back on the smoker.
All done after about 5 1/2 hours. Can anybody give me advice about getting some color on my ribs?
Sliced and ready to serve
Super juicy and tender
Plated with some baked beans and a quick-pickled cucumber salad with onions and jalapenos
Perfect bite and pulled clean from the bones. Tracy was happy (she likes VERY tender ribs) so that made me happy
Jake shared a home run with that sauce. It was somewhat of an oxymoron for us though. Our typical BBQ is more traditional Texas but this was all the way around the world different...but very good. The sauce is somewhat of a teriyaki / garlic / ginger profile with just a bit of a spice tingle. Weird part is that I never tasted the sauce before putting the ribs on. Squirted some in a spoon after getting the ribs going and was blown away with the flavor. All by itself you get a little spiciness but when used on the ribs, it's just a very light glow of heat. I'm planning to do a batch of jerky with this stuff as well as using it for stir fry. Got some good stuff coming, that's for sure.
Y'all take care, have a great weekend, and thanks for sticking with me through this missive.
Robert
Two nice NY Strips
Defrosted and lightly seasoned with Jeff's Texas rub
Onto the grill over the sear burner. Had to change plans here. Will explain shortly.
Grill is on medium-high so running about 900 degrees. This isn't gonna take long. Couple minutes then flip
Done and into the house to get happy.
Made a little salad with tomatoes, cucumbers, onions, a dash of kosher salt, and dressed with a drizzle of balsamic vinegar. There is more in the bowl than it looks like but I should have made a bigger salad. This was simple but REALLY tasty
Steak and salad plated with some Texas toast and out to the patio. This should scratch the itch
Yep, I think I'm gonna enjoy this
This was one of those 10-15 minute meals that just hit the spot in a big way. Being that I do dearly love a good steak, I find a meal like this hard to beat....especially when time is short. The original plan was to do these on the hybrid SM. As I was getting the grill set up though a front came in. No rain but got really cloudy and the wind was blowing about 30 mph. We're living in very hazardous conditions right now and 1 spark could torch half of Central Texas. I'm not gonna be the idiot that starts the fire so went with the gasser to be safe.
So yesterday was a short day in the filed but I was asked to write some engineering letters and plans for a few of the jobs we need to get wrapped up. Our lead engineer is running way behind with the work load that's on the books so being able to help him out and do it from home gave me the opportunity to fire up the smoker. It is right outside the window from my desk so I could keep an eye on things but still be helpful to the boss. As soon as I got home I defrosted a rack of pork ribs. Last week our good friend
TNJAKE
posted an amazing looking rack he'd done with an Asian BBQ sauce. He swore by the stuff and that's good enough for me so I ordered some. It got here a couple days ago so this was the perfect time to give it a shot.This is the sauce. Jake is right, this stuff is off the charts!!
The ribs seasoned up with the sauce and a sprinkle of my pork rub
Onto the smoker at 11:30. Running 250 with cherry wood
At the 1 hour mark
2 hours in and I brush another light coating of the sauce on
I dropped the temp back to 220 at the 2 hour mark. They were cooking too fast. At the 4 hour mark I brought them in, another light brushing of the sauce, another sprinkle of the rub, and some butter. Then wrap and back on the smoker.
All done after about 5 1/2 hours. Can anybody give me advice about getting some color on my ribs?
Sliced and ready to serve
Super juicy and tender
Plated with some baked beans and a quick-pickled cucumber salad with onions and jalapenos
Perfect bite and pulled clean from the bones. Tracy was happy (she likes VERY tender ribs) so that made me happy
Jake shared a home run with that sauce. It was somewhat of an oxymoron for us though. Our typical BBQ is more traditional Texas but this was all the way around the world different...but very good. The sauce is somewhat of a teriyaki / garlic / ginger profile with just a bit of a spice tingle. Weird part is that I never tasted the sauce before putting the ribs on. Squirted some in a spoon after getting the ribs going and was blown away with the flavor. All by itself you get a little spiciness but when used on the ribs, it's just a very light glow of heat. I'm planning to do a batch of jerky with this stuff as well as using it for stir fry. Got some good stuff coming, that's for sure.
Y'all take care, have a great weekend, and thanks for sticking with me through this missive.
Robert
