Cobaltchat.com

Welcome to the February 2020 Food and Furniture Blog. Yum to all the food pics and cool for the furniture.

We are heading to Florida this afternoon and it will be 95* warmer than it is this morning.

I think will all the new brands of pellet grills it is definitely changing the way folks cook outdoors. I really like the way it give the meat a real wood smoked flavor without all the distractions of trying to maintain a fire. Allows for more “lemonade” time on a long cook! I had to go get some BBQ at lunch today to stop my drooling of all this grill talk. Now if we could just figure out the right peeler grill for the Cobalt???? Mmmmmmmm..........

Here is some Texas BBQ for those who may. It be familiar.

Pics with no recipes? No meat type descriptions??Remember I’m in California

Bobo87 wrote: Thu Feb 13, 2020 8:13 pm I think will all the new brands of pellet grills it is definitely changing the way folks cook outdoors. I really like the way it give the meat a real wood smoked flavor without all the distractions of trying to maintain a fire. Allows for more “lemonade” time on a long cook! I had to go get some BBQ at lunch today to stop my drooling of all this grill talk. Now if we could just figure out the right peeler grill for the Cobalt???? Mmmmmmmm..........

Easy---Green Mountain---Davy Crockett tailgate size. You'll need a 110 power source to run the auger and heat control. A simple inverter shouldn't be a challenge for this group.

Good Lookin Bark and Smoke ring on that Brisket Bobo

Ok Matt, you wanted recipes--Baby backs.

Dry rub of Salt, Brown Sugar, Cayenne, black pepper, Onion powder and Garlic Powder....I'll keep the proportions to myself otherwise I'm useless.

Cover the ribs heavily with rub 30 mins before grilling.
Smoke with hickory and Apple pellets at 240 for 2hrs spritzing with apple juice about every hour.
After 2.5 hrs, take the ribs off, cover them with cold pats of butter--about 1/4 stick total per rack and then drizzle with honey and one last heavy spritz of apple juice and a light dusting of the rub.

Seal the ribs tightly in foil and turn the grill up to 325 for another 1.5-2 hours. The butter and honey is going to carmelize and give you some nice sticky bits while the apple juice and butter in the sealed foil is going to lock in the moisture. Once that's done, take them out of the foil and add sauce of your choice and let it cook for 10 mins (The sauce is optional). Of course, served with my home made smoked cheddar/gouda bacon with a hint of jalepenao mac & cheese. (Still a Texan at heart)

Will that work? If I was able to get to TRL, I'd be happy to throw some together.

Whoa sailor! I’m still spritzing with apple juice. Amazing description, as I could just imagine how that would be great on alot if varying combos! Carmalized!
We need to get you, Bobo and Mnbum to Trl!
Ytmsn and I will bartend for the gang!

To be fair Matt—the carmelized edges are really only on the bone tips—you kind of pick off the sweet sticky parts if you want. My goal is to not be able to pick up a full tack without it breaking under its own weight. Sure your supposed to have a little tug when you bite but most like them this way I also have an ok recipe for baked beans if you want

We could always talk pulled pork if you’d rather. Or maybe smoked turkey? Sorry—not the best image

Matt or tgrace,

Do you guys have smokers or pellet grills at your condos? it would be great to let some of these amateur chefs show us eaters how it is done. I'll spring for some meat.

I’d be willing but I’m not going. My Fajitas are killer

Motex2011 wrote: Fri Feb 14, 2020 12:49 pm Matt or tgrace,

Do you guys have smokers or pellet grills at your condos? it would be great to let some of these amateur chefs show us eaters how it is done. I'll spring for some meat.

Right! There are some restrictions that Tgrace may be able to clarify. There is great club house that he’s looking into as well.
But no worries the Restaurant scene is amazing in Branson right? I’m sure we will land somewhere.
Like BBQ & Boozers! ( oh wait I made that restaurant up)
You get the idea

sailor55330 wrote: Fri Feb 14, 2020 1:21 pm I’d be willing but I’m not going. My Fajitas are killer

Oh sure.. Rub it in ( see what did there )

Always leave ‘em wanting more....

See what I did there?

Not one PB&J recipe.........