The other week I took the kids to Brandywine Falls which is part of the Cuyahoga Valley National park. It has been a very long time since I have been there (late 90s) and the park falls park area has changed quite a bit. The path to the falls is all boardwalk with quite a bit of stairs. Only got a couple photos since Edward was being impatient. It was a good time and the kids really enjoyed it.
Two giant ribeyes and bone in strip steaks. The ribeyes were 2.5 pounds each and the strips were about 1.5 pounds. Cooked indirect until internal temp was 110. Then added some more coals and got the fire nice and hot. Direct sear a minute or so each side flipping a couple times. Made these Saturday for my parents and family.
Seasoned with garlic powder, black pepper, and salt.
Ready for the sear
And a bit of a rest
Done
Last weekend we spent Friday thru Monday camping in Mohican. We stayed at Mohican Reservations campground (https://mohicanreservation.com/). The campgrounds were a bit muddy in spots and the rain over the weekend did not help. The tents stayed dry as we had them on a little hill. Others were not so lucky and a few tents at other sites were flooded. Sunday the place emptied out and we had the whole area to ourselves. Went on a hike to Lyons Falls (trail map), which was nice. The campgrounds can get a bit rowdy on Friday and Saturday so probably not the best place for young children at those times. The sites are large probably 30 feet wide by 60 feet deep on the river. Fishing was not so great as the water was very muddy and moving fast. Kids had fun being this was their first camping trip.
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.
With all the rain lately the garden is really coming along. Should have tomatoes and pickles in a couple weeks. Although it is also in bad need of weeding.
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.
New stack
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.
Baby backs with a simple rub (brown sugar, salt, pepper, paprika, garlic, cayenne, and onion powder) smoked unwrapped for about 5 hours. Brushed a bit of sauce on them. Pretty simple.
Took last friday off. Did some shopping. Picked up a package of beef ribs from Walmart along with some other items. Then stopped at Pinzone’s in Parma (they also have a stand at the West Side Market) for their anniversary sale. They had some nice bone-in strip steaks on sale along with some fresh brats and italian sausages. The sausages were only $2.50 per pound. I bought 4 large steaks (each one was 1.5 pounds), 6 brats, 6 hot italian, and three pounds of ground beef.
The beef ribs were done in Oakridge Black Ops rub cooked 4 hours on the smoker. They were not done yet so I wrapped them and stuck them in the oven at 250 for another 2 hours. Then they were finally tender and the meat seperated from the bones nicely.
Saturday we cleaned up the backyard and planted the garden. Picked up the plants from Rosby’s Garden Center which is right down the road.
We also picked up a lemon tree from Petitti’s a week or so ago.
Monday it was steak time.
