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Month: September 2015
Live Smoking Play By Play : Beef Short Ribs This Morning At www.thehomiecast.com
Check Back All Morning Long At www.thehomiecast.com For Updates Every Hour.
Setting up for a low and slow smoke looking for 275 smoker temp. Rubbed three sections of the short ribs with Paul Prudhomme Seasoning and one with coarse salt and crushed black pepper after coating with olive oil.
The smoker set up using the minion method :
Short Ribs Hit The Smoker At 6:15AM
Three hours in oozing goooooood –
Four and a half hours in, pull em and wrap em-
After an hour wrapped it was time…
Live Cook: Large Shrimp Wrapped In #Bacon On The @STOKGrills Charcoal Drum #GetStoked
Follow along this evening at http://www.thehomiecast.com for live updates on this cook!
First up I’m going to split up a pound of bacon into thirds and will set up the STOK Drum for offset smoking around 225 degrees for about an hour. I started my coals and pushed them to one side of the grill and tossed a hunk of apple wood on for smoke. The bacon is placed on the opposite side of the grate from the charcoal. The idea is to partially cook the bacon because the shrimp will cook quickly and we want the bacon to finish around the same time once they are wrapped so the shrimp don’t dry out and get rubbery.
While the bacon is smoking put the wooden skewers we’ll be using in water so they don’t burn up once they’re on the grill. You’ll want to soak them for at least 20 minutes.
The STOK Drum is chugging along holding at 225 with the top and bottom vents about half way closed.
About 45 minutes into the smoking of the bacon I’ve decided it’s partially cooked enough and I decide to pull them off and start prepping the shrimp.
U12 shrimp about to be deveined, leaving the tail on.
Getting ready to stuff em and wrap em!
The shimp butterflied and stufed with three cheese blend and a jalepeno spear-
All Prepped and ready to hit the grill
Added to the grill opposite side of coals
Once the bacon browns up a little baste with favorite bar b que sauce and place over the coals for a minute to let that sauce glaze up but be sure not to leave on too long or the sugars will burn. then baste the other side and flip, a minute or two on the other side and they’re ready!
Finito!
Holy Frickin Cannoli Batman!
We also grilled up some russet potato wedges after par-boiling them patting them dry and tossing them in olive oil, Atlantic Saltworks Coarse Salt and black pepper. they come out crispy on the outside and soft and fluffy on the inside-
The Homie Cast 