Pickles

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.

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Cleaned up the jars and made the brine.

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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.

Fathers Day

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.

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Rubbed them with oil then seasoned with salt and pepper. Cooked them indirect on the grill until internal temp was about 110.

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Now add some more lump and get the temps up a bit for the sear.

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Few minutes each side flipping a few times because the fire was indeed hot.

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And done. Let them rest for a bit.

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Wood

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.

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Stacked the new wood and moved my old pile to the backyard to make room.

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New stack

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Pepper Stout Beef

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.

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Shred and serve on a bun, wrap, whatever.

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