So after the recent rains, I went out today to inspect the garden and do a little weeding. Found my pickle cucumbers were ready. I picked 5 initially but found another hiding.
Cleaned up the jars and made the brine.
Finally got around to trying these. I made the brine outside the jars this time using a tablespoon of pickling salt to one 16 ounce bottle of water. The pickles had the right salt content, but lacked in dill and garlic. The next batch I made two weeks ago I used garlic cloves slightly smashed like I normally do instead of the diced garlic. Also my dill heads from the garden were a bit larger.
Update 7/20 – I think next batch I make I will try just a 24 hour period at room temperature instead of 48 hours.
I actually cooked these Saturday. Pinzones was running a special on cowboy cut ribeyes. Picked up two for the family and two for my dad. Each steak is about 2.5 pounds and about two inches thick.
Rubbed them with oil then seasoned with salt and pepper. Cooked them indirect on the grill until internal temp was about 110.
Now add some more lump and get the temps up a bit for the sear.
Few minutes each side flipping a few times because the fire was indeed hot.
And done. Let them rest for a bit.
Found a listing on craigslist for a supplier out of Parma that offered a full cord of wood with free delivery within 10 miles for $180. Called yesterday and he dropped it off last night. Will be stacking it today.
Stacked the new wood and moved my old pile to the backyard to make room.
This is a pretty popular item on http://www.bbq-brethren.com/ although it was my first time making it.
Chuck Roast rubbed with Oakridge BBQ Black Ops rub (http://www.oakridgebbq.com/shop/signature-edition-black-ops-brisket-rub/#axzz3cUYgEfZj). Smoked for about 3 hours till bark was good. Internal temp was 150 at this point. Then placed into a pan of onions, green peppers, garlic, mushrooms, a few dashes of worcestershire sauce, and then a can of Guiness. Cover with foil and continue to cook till fall apart. This one was 207 internal temp when I took it off.
Shred and serve on a bun, wrap, whatever.