brett05
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Is that chicken over a can of beer?
Official CCS Grillmasters thread
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brett05
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OK, so here we go. Today I had my first attempt at making beef ribs on my grill via smoking. My wife was talked into the local grocery store butcher to try some frozen beef ribs. Had these for about three months at something like $1.50 a pound. The butcher told us to thaw in the fridge for 48-72 hours before cooking.
Around 630am I heated up the grill to remove all the "junk" from the last use (which sad to say was about two months ago).
In the house I took out the ribs from the fridge.
From there I removed them from the package and placed a dry rub that can be seen below:
The end results is shown:
I then went outside and turned down my grill to get a temperature between 200-225 (not an easy feat in the snow).
The first grill grate was removed and a half pan that was lined with two additional sheets of aluminum foil on the inside was done. I then added a mixxture of mesquite and apple wood chips. I love the smokiness so some would let the ribs only be exposed for the last hour to the smoke. Me I expose my food to the smoke the entire time. The top foil pan has water in it to make sure humidity is in the grill and keep the food from drying out.
After about 90 minutes, here's where we are
I add more applewood chips (boy I smell like bacon thanks to the chips) and after 3-3.25 hours the ribs are done.
They were phenomenal!
Now I cannot recommend this to everyone unless you like the grizzly bear side of things. It's a lot of fat and grizzle with just touches of meat. Out of say the 7 pounds the two racks weighted maybe there is a pound of meat in total. But if you like chewing on a steak bone, I highly recommend it. Bon Appetit (Homage to Julia Child)
Around 630am I heated up the grill to remove all the "junk" from the last use (which sad to say was about two months ago).
In the house I took out the ribs from the fridge.
From there I removed them from the package and placed a dry rub that can be seen below:
The end results is shown:
I then went outside and turned down my grill to get a temperature between 200-225 (not an easy feat in the snow).
The first grill grate was removed and a half pan that was lined with two additional sheets of aluminum foil on the inside was done. I then added a mixxture of mesquite and apple wood chips. I love the smokiness so some would let the ribs only be exposed for the last hour to the smoke. Me I expose my food to the smoke the entire time. The top foil pan has water in it to make sure humidity is in the grill and keep the food from drying out.
After about 90 minutes, here's where we are
I add more applewood chips (boy I smell like bacon thanks to the chips) and after 3-3.25 hours the ribs are done.
They were phenomenal!
Now I cannot recommend this to everyone unless you like the grizzly bear side of things. It's a lot of fat and grizzle with just touches of meat. Out of say the 7 pounds the two racks weighted maybe there is a pound of meat in total. But if you like chewing on a steak bone, I highly recommend it. Bon Appetit (Homage to Julia Child)
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brett05
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Here's my first post to You Tube. This is of a nice sized Steak I made this past summer using my iPhone for the video. I ate it in two meals. 
IMG_0068.MOV - YouTube
Sorry, I don't know how to embed the video into the post.
IMG_0068.MOV - YouTube
Sorry, I don't know how to embed the video into the post.
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looks tasty.
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I'm officially starving. Thanks for posting. Haha
brett05
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10 pounds of thinly (1/4) sliced rib eye marinated in oregano, Goya , and lime fir 12-14 hours. Serving with retried beans, guacamole, puco de gallo, hot sauce and chihuahua cheese for Christmas eve lunch at the in laws
Will try and get pics
Will try and get pics
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My favorite teams
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yup. easy, simple...quick (other than cook time)...and seriously the best, most tender chicken i've ever had in my life.
(sry it took me so long to answer, didn't see the post
)
Utahbullsfan
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Hey guys I know this isnt a grill thing but does anyone have a good recipe for some bbq sauce for pulled pork/chicken sandwhiches..
Me and the wife are going to make them for a new years party
Me and the wife are going to make them for a new years party
brett05
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Your favorite sauce will work. Many like Sweet Baby Rays. I'm an open pit guy which I add fresh habenero too.
Utahbullsfan
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Thanks man
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I'm looking forward to firing up my own grill for the first time this year.
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My dad made Burgers on Tuesday 
<3 I love food off the grill
<3 I love food off the grill
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My dad made Burgers on Tuesday
<3 I love food off the grill
So do I.
I'd grill year round at home if I could, but my balcony faces north so there's not much daylight there and the condo association bylaws don't allow me to have any outside lights.
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That sucks man. Do you plan on moving out someday in the next 5 years?
What type of meat do you grill? My uncle who lives in Joliet has a friend who hooks him up with some awesome beef. His friend has a cow farm of really good meaty cows (idk how to describe them but they are apparently better meat than normal cows) and he fattens them up all summer and then in the fall before thanksgiving he slaughters them and sells the whole cow to people and he gives us a discount. So that time of year my uncle fills a deep freezer, a fridge, and about 5-10 coolers full of beef tubes, steaks, preformed burger patties, any type of meat from the cow. It's pretty great :yeah: and all the meat lasts almost a year so then when we run out we don't have to wait long for more
What type of meat do you grill? My uncle who lives in Joliet has a friend who hooks him up with some awesome beef. His friend has a cow farm of really good meaty cows (idk how to describe them but they are apparently better meat than normal cows) and he fattens them up all summer and then in the fall before thanksgiving he slaughters them and sells the whole cow to people and he gives us a discount. So that time of year my uncle fills a deep freezer, a fridge, and about 5-10 coolers full of beef tubes, steaks, preformed burger patties, any type of meat from the cow. It's pretty great :yeah: and all the meat lasts almost a year so then when we run out we don't have to wait long for more
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Nope, I don't plan on moving. 1. I like it here, and 2. it's as close to the Orland/Tinley Park area (where my dad and sister live) as I can afford.
I grill just about anything. Burgers, steaks, pork chops, seafood (tilapia is excellent, just squeeze on some fresh lemon juice), brats, hot dogs, kielbasa. I get most of my meat from the butcher shop of Walt's Food Centers, a chain of grocery stores in the south/southwest suburbs.
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Ah well then the summer is your time to look forward to with longer daylight
Nice :hi5: we've never grilled seafood ourselves, we'll have to try it this year and if I see a Walts I'll be sure to drop by and check it out, if the CCS Grillmaster likes it, it's worth trying
Nice :hi5: we've never grilled seafood ourselves, we'll have to try it this year and if I see a Walts I'll be sure to drop by and check it out, if the CCS Grillmaster likes it, it's worth trying
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Just had some kielbasa this week. So good.
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Ah well then the summer is your time to look forward to with longer daylight
Nice :hi5: we've never grilled seafood ourselves, we'll have to try it this year and if I see a Walts I'll be sure to drop by and check it out, if the CCS Grillmaster likes it, it's worth trying
If you come to the Walt's by me in Tinley Park, also try the glazed doughnut holes from their bakery. I could probably polish off the entire bag in one day.
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