Thread: What's for dinner ?

Ok Tomorrow is supposed to be nice and we are doing the rib bbq. I can't wait. MMMMMM

from pg 1 and I have been waiting. I had to search to find this thread again. We need to bump it every now and then.

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Here is how I like bbq ribs. A friend of mine who is a chef shared this technique with me.

1. Put rack of ribs in a pan lined with aluminum foil or foil roasting pan. (Its hard to clean)
2. Fill it with apple juice until it just reaches the top of the ribs.
3. Coat the top of the ribs with sugar (makes a good crust)
4. Cook in the oven at 250 for 4 hours.
5. Put on the grill and slop on the bbq sauce

I know it sounds a little strange but they are awesome.

That sounds good!
I applied rub to a brisket I cut in half a couple of hours ago... about to add apple cider vinegar to one half and undecided on the other... also undecided whether to let marinate for a day or cook this afternoon.

Ribs and Flatiron steak

Hot Dogs on the grill for lunch today...
Beef Ball Park Franks

Good grilling day here and they had a sale on salmon fillets.

Marinade 3 hours in white wine, tarragon and ginger. Add some olive oil at end of marinade.

Grill directly on the grill for just a few minutes, turn and repeat. Ends up with grill marks and slight smokey taste, with the inside still rare.

We did the bourbon steak recipe about a week ago and enjoyed that too.

My husband makes this potato salad and we all love it. He has adjusted the recipe to our tastes. We like a little more dill pickle juice for one thing. He doubles the recipe because it goes fast. The recipe comes from a really old barbecue cookbook.

Potato Salad
3 cups cubed, boiled potatoes
1/2 cup thinly sliced celery
1/2 teas salt
3 hard-boiled eggs, chopped
1/4 cup grated onion
8 slices crisp bacon, crumbled
1/4 cup sliced pimiento
1/4 cup sliced stuffed olives
3 teas celery seed (we prefer crushed)
1 tbls dill pickle juice
1 cup mayonnaise

In a large bowl, combine all ingredients except mayo. Toss lightly. Add mayo and toss lightly. Supposed to serve 6

I tried this tip from a friend of mine from Milwaukee...

Take two bone-in ribeye steaks, about half pound a piece. Rub them with lemon pepper and marinade them in beer for an hour or two. Then grill them...

They turned out very good, and as you can tell was an easy preparation...

This was supper last night, cooked in my cooker...

The Plan:
1- 7 - 1/2 Lb Brisket cut in half
Above named rub
12 oz. Dr Pepper
12 oz. Apple cider vinegar
very light application of hickory chips

Applied rub to both half's for 2 hours
Pour apple cider vinegar in one storage bag & marinate for 2-1/2 hours
Pour Dr. Pepper in one storage bag & marinate for 2-1/2 hours
Put apple cider vinegar brisket on lowest rack and Dr. Pepper brisket on mid rack then pour the marinate in the drip pan.

Ignition: 6:25 pm
Pulled: 9:30 pm
189 temps... should have pulled at 8:45, and should have marinated 24 hours...faint smoke flavor but edible for sure