surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
I bbq'd pork spare ribs rubbed with Bryan Knox's Jerk Rub & Shrimp, Mahi Mahi and chicken legs and thighs with Larry Wolfe's Citrus Rub. What I did was spiced up and the seafood and meat, then heated up the Kamado and the SS offset pit. I got the Kamado hot enought to grill and sear. I got the SS offset pit to regular bbq temp...300 -325 degrees. I took the spare ribs and seared them on the grill, then moved them over to the offset for bbqing. I did the same thing with the chicken. I them too the Mahi Mahi and the shrimp kabobs and grilled them on the hot kamado. I also grilled 4 portabello mushroom tops on the kamado. Cooked the chicken ( old school style), just keep an eye on it and take it off when it's ready.. Cooked the spare ribs until the bones were sticking out and fall off if pulled hard. Served with Trappey's Black eyed peas and S.La Gold Sauce. It all was good. Larry's rub was good too along with Bryan Knox's rub.
Food Prepping Video
BBqing and Grilling Video
Food Prepping Video
BBqing and Grilling Video
Food Prepping Video
BBqing and Grilling Video
Food Prepping Video
BBqing and Grilling Video