A KISS for the cook and meals for the week...
Posted: October 16th, 2014, 7:33 pmWith a long break between home game tailgate cooks and several days of weather on its way, I wanted to do one cook for the week. So I pulled a small rib roast and some spares out, determined on a KISS cook with S&P only.
The rib roast was treated generously with kosher salt and a course ground pepper. The spares were trimmed down to a St. Luis cut and rubbed with S&P only too. I saved the collar section of the tips and did a quick brine to make a sort of faux ham hock. Roasted the remaining trimming with vegetables for making a stock for gravy (and a snack or two
)
Everything was put on for a 5 hour cook with oak and apple in the Durango 24. I kept the ribs and rib roast around 270, and the faux ham hocks in the vertical chamber at around 170.
The rib roast was first up. Cooked to a rare/mid rare.
After a long rest, I sliced it up as thin as I could get it for open face roast beef sandwiches with garlic mashed potatoes and brown gravy. Used the leftovers for a roast beef sandwich with spicy pickles and something tall and cold for lunch.
The KISS S&P Ribs came off the cook ready to eat, but I had other plans. The S&P, oak and apple really showed off the pork flavor. A great foundation to build on later. The ribs were cooled, wrapped and put a way.
For a midweek meal I sliced the cold ribs and pan glazed them in a gochujank-soy-sugar-sesame oil sauce. Served with sticky rice and kimchee. The leftovers were fought for…
The rib tip and collar faux ham hocks came off the cook and were stored away to let the smoke mellow and flavors meld.
So fall finally hits with several days of rain, chilly nights and some color on the trees. Not quite the full PNW treatment, but enough to put you in the mood for some split pea soup. Pork goes into the pot with water, carrots, celery, onion and a package of dried split peas.
As things start to come together, I picked the meat from the now gelatinous tips and collar bones and added it back to the soup along with some cubed potatoes. Served with crusty bread and long conversation with Mrs. TcircleT to convince her this soup really did come out of my BBQ.
Thank you for looking.
The rib roast was treated generously with kosher salt and a course ground pepper. The spares were trimmed down to a St. Luis cut and rubbed with S&P only too. I saved the collar section of the tips and did a quick brine to make a sort of faux ham hock. Roasted the remaining trimming with vegetables for making a stock for gravy (and a snack or two
) Everything was put on for a 5 hour cook with oak and apple in the Durango 24. I kept the ribs and rib roast around 270, and the faux ham hocks in the vertical chamber at around 170.
The rib roast was first up. Cooked to a rare/mid rare.
After a long rest, I sliced it up as thin as I could get it for open face roast beef sandwiches with garlic mashed potatoes and brown gravy. Used the leftovers for a roast beef sandwich with spicy pickles and something tall and cold for lunch.
The KISS S&P Ribs came off the cook ready to eat, but I had other plans. The S&P, oak and apple really showed off the pork flavor. A great foundation to build on later. The ribs were cooled, wrapped and put a way.
For a midweek meal I sliced the cold ribs and pan glazed them in a gochujank-soy-sugar-sesame oil sauce. Served with sticky rice and kimchee. The leftovers were fought for…
The rib tip and collar faux ham hocks came off the cook and were stored away to let the smoke mellow and flavors meld.
So fall finally hits with several days of rain, chilly nights and some color on the trees. Not quite the full PNW treatment, but enough to put you in the mood for some split pea soup. Pork goes into the pot with water, carrots, celery, onion and a package of dried split peas.
As things start to come together, I picked the meat from the now gelatinous tips and collar bones and added it back to the soup along with some cubed potatoes. Served with crusty bread and long conversation with Mrs. TcircleT to convince her this soup really did come out of my BBQ.
Thank you for looking.