- Aug 27, 2008
- 5,170
- 409
...I have 3 slabs of spares in the fridge for tuesday for smokin' along with the makings of a big batch of beans...been awhile for that gig, so I'm looking forward to it. For tonight, I had to work through a minor heat issue with the grill, so yet another mild challenge for me. So, until the rib smoke...
...from my kitchen to your plate...uh...OK, that's wishin'...to your virtual plate...no smoke on this one, just a quick chop burn...as my wife would say, you can't smoke everything!!! I say you can smoke everything, but, I'll let it slide tonight. Enjoy!
Lemon/Pepper seasoning...we love this stuff on pork and chicken...pretty darn tasty on beef steaks as well...the lemon zest gives a nice tanginess right up front, while you get a nice hit from the cracked black pepper, then the garlic kinda hangs around for the finishing touch...simple and very good:
I fired up a couple chimneys filled about 2/3 with reclaimed briqs from my weber kettle which I snuffed out in it from my last grilling gig...spread 'em out and closed the lid over the grates for a couple minutes so I can get some nice grill marks on these chops...let's see how it works out:
Judging by the sizzle when I dropped 'em on, the grate is touching the 800-850* mark...I had a helluva time with all the heat rolling out of this baby when I opened the grill just to get them on and close it up for a 4-5 minute sear before rotation...gotta love a hot charcoal fire...when I started here, I had the charcoal almost centered under the cooking grates:
After finding a few on the left end that were not searing very well, I move the charcaol baskets to the left just a bit so the heat would rise up into the grate at the angle it was coming...weird draft issue in the grill tonight with the wind going nuts:
Had a couple stragglers, so popped the rest on the warmer, removed one of the two charcoal baskets (tossed the coals into the weber again to kill 'em...maybe get a thrid round out of em?) and finished up the remaining chops:
A couple of them didn't get much for grill marks, but I think I miss-judged the positioning of the charcoal basket vs cooking grate...should have had the coal baskets out further towards the left away from the vent stack, and the grates off-set to the right a few more inches so the draft would have carried the heat accross into the chops better. The wind was freakin' crazy here this evening, and that kinda threw a wrench in my gears. I even had hell in my outdoor kitchen doing this round, 'cause
the wind was whipping around and coming from different directions every few minutes...it happens. Not too bad of results though, for a rookie griller...LOL!!!
I think it was 15 or 16 minutes according to my chronograph watch, and:
Can't go wrong with lemon/pepper, just don't want to use it too often or else you may miss out on an opportunity for some creativeness in the flavors of home-made dry rubs, marinades and brines. That's what I'll be looking into in the morning when I go after a triple-slab spare smoke...se ya then!
Thanks all!
Eric
...from my kitchen to your plate...uh...OK, that's wishin'...to your virtual plate...no smoke on this one, just a quick chop burn...as my wife would say, you can't smoke everything!!! I say you can smoke everything, but, I'll let it slide tonight. Enjoy!
Lemon/Pepper seasoning...we love this stuff on pork and chicken...pretty darn tasty on beef steaks as well...the lemon zest gives a nice tanginess right up front, while you get a nice hit from the cracked black pepper, then the garlic kinda hangs around for the finishing touch...simple and very good:
I fired up a couple chimneys filled about 2/3 with reclaimed briqs from my weber kettle which I snuffed out in it from my last grilling gig...spread 'em out and closed the lid over the grates for a couple minutes so I can get some nice grill marks on these chops...let's see how it works out:
Judging by the sizzle when I dropped 'em on, the grate is touching the 800-850* mark...I had a helluva time with all the heat rolling out of this baby when I opened the grill just to get them on and close it up for a 4-5 minute sear before rotation...gotta love a hot charcoal fire...when I started here, I had the charcoal almost centered under the cooking grates:
After finding a few on the left end that were not searing very well, I move the charcaol baskets to the left just a bit so the heat would rise up into the grate at the angle it was coming...weird draft issue in the grill tonight with the wind going nuts:
Had a couple stragglers, so popped the rest on the warmer, removed one of the two charcoal baskets (tossed the coals into the weber again to kill 'em...maybe get a thrid round out of em?) and finished up the remaining chops:
A couple of them didn't get much for grill marks, but I think I miss-judged the positioning of the charcoal basket vs cooking grate...should have had the coal baskets out further towards the left away from the vent stack, and the grates off-set to the right a few more inches so the draft would have carried the heat accross into the chops better. The wind was freakin' crazy here this evening, and that kinda threw a wrench in my gears. I even had hell in my outdoor kitchen doing this round, 'cause
the wind was whipping around and coming from different directions every few minutes...it happens. Not too bad of results though, for a rookie griller...LOL!!!
I think it was 15 or 16 minutes according to my chronograph watch, and:
Can't go wrong with lemon/pepper, just don't want to use it too often or else you may miss out on an opportunity for some creativeness in the flavors of home-made dry rubs, marinades and brines. That's what I'll be looking into in the morning when I go after a triple-slab spare smoke...se ya then!
Thanks all!
Eric
