4th of July on the Ranch - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-05-2015, 02:03 AM   #1
Cooker


 
Join Date: Mar 2009
Location: Indiana
Posts: 271
4th of July on the Ranch

I did this cook on my Weber Ranch Kettle yesterday and it came out quite well.



I made up a pan of green beans, new potatoes, onions, mushrooms, and seasoned it with some country ham and bacon along with some fresh herbs.



I also cooked six very nice chuck roasts on this cook...these were so nice that I couldn’t find a thing to trim on any of them. The second meat on this cook was some very hot, and insanely hot jerk chicken.

I split 4 pounds of cold briquets on two sides of the kettle and then added about 2 pounds of hot briquets over the top and then added a chunk of hickory for my smoke wood.





I added one strip of a Grill Grate over the hot coals on one side of the cooker to sear up my jerk chicken.



The jerk chicken came off first and sure looked great.



I cooked the roasts to about 165 internal and then wrapped them in foil with some goodies to finish them up. I planned to make pulled beef out of all of the roasts.



Roasts wrapped and ready to go back on the cooker.



My bean and new potato pan came off the cooker just before I wrapped my roasts.





I took the chuck roasts to about 210 internal and then took them off the cooker and let them rest for about 30 minutes. I then pulled the meat and added the juice from the foil back into the meat and it sure came out looking good.



We kept about a pound out for some treats and then processed the balance for the freezer.





Made up a slider bun with some of the pulled beef and added some caramelized onions and peppers and my sandwich was complete. I also added a piece of my insanely hot jerk chicken to my plate. With the addition of some pasta salad, my meal was complete.

Loving this kettle more every time I use it.
__________________

__________________
Old Dave
Ribs & Bibs Competition Cooking Team
Website: http://olddavespo-farm.blogspot.com
Old Dave is offline   Reply With Quote
Old 07-05-2015, 11:50 AM   #2
Graduate of BBQ Central
 
Bosko's Avatar


 
Join Date: Aug 2013
Location: Michigan
Posts: 734
nice plates
__________________

__________________
Oklahoma Joe side box smoker
" The Iron Pig"

Retired Professional photographer...
26 years specializing in food and food styling.
Bosko is offline   Reply With Quote
Old 07-05-2015, 03:21 PM   #3
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Nice looking grub. I only made ribs. Turned out ok, changed my rub, it was different, we will just say that.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 07-05-2015, 04:24 PM   #4
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Looks excellent Old Dave. I like pulled chuck, it has a nice beefy flavor.

We had ribs, potato salad, blueberry cobbler, and homemade ice cream here.
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 07-05-2015, 06:57 PM   #5
Moderator
 
dledmo's Avatar
 
Join Date: Nov 2006
Posts: 536
Chuck roast is one of my favorites. Was the jerk out of a bottle or did you make your own?
dledmo is offline   Reply With Quote
Old 07-06-2015, 02:55 AM   #6
Cooker


 
Join Date: Mar 2009
Location: Indiana
Posts: 271
Jerk Chicken

I make the jerk chicken marinade but I did use a purchased jerk spice seasoning. Here is my recipe...

This is about enough for a whole chicken

3 green onions diced
1 small onion chopped
4-6 cloves of garlic chopped
2-3 habanero peppers diced (this will produce a very hot result)
1/4 cup fresh lime juice
2 TBL soy sauce
3 TBL olive oil
1 TBL salt
1 TBL brown sugar
2 tsp fresh cracked black pepper
1 TBL + 1tsp Jerk Seasoning

Place in a blender and puree smooth
Place chicken in a gallon ziplock bag with the marinade and place in fridge for at least 4-5 hours. Turn it over every time you get a beer.

Now for Insanely Hot Jerk Chicken...use this final glaze on the chicken about 15 minutes before the chicken comes off the cooker. You really need to be a "Chili-Head to use this extra step.

3-4 green onions chopped
4 cloves of garlic chopped
3-4 Habanero peppers chopped
1 TBL fresh thyme minced
1 TBL Jerk Seasoning
Juice of two limes
1/2 cup ketchup
1/2 cup pineapple juice

Blender smooth and place a generous amount of the chicken about 15 minutes before it comes off the grill.

Be very careful with that first bowel movement after eating the Insanely Hot Chicken!
__________________
Old Dave
Ribs & Bibs Competition Cooking Team
Website: http://olddavespo-farm.blogspot.com
Old Dave is offline   Reply With Quote
Old 07-07-2015, 03:39 AM   #7
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
very nice!
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 07-07-2015, 07:48 AM   #8
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Looks like a great eating 4th weekend Dave.
__________________

__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.