Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
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Salty Dog
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Salty Dog
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salami
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Did pork ribs this afternoon. Last time I did the 3-2-1 method, and they were a little over cooked. For me, the loosening from the bone is the goal, not falling apart, which is what happened last time. Anyway, I didn't have time for a dry rub, so I put the 3 racks straight on the BGE with the plate setter in place. I had pre-heated the egg with a bonfire. It occurred to me that I don't need to buy charcoal anymore. I'm surrounded by fallen oak trees, so I went for it. I cleaned the egg out, built my best boy scout tee pee style fire and let it burn for about 20 minutes with the lid closed. About the time the smoke started to dissipate, I put the ribs in bare, dry, naked, if you will, and let them go at 240 degrees.
After an hour I gave them a brush of a new concoction: 1 part Sweet Baby Ray's Hot and Spicy sauce, 1 part Sriracha and 1 part lavender water. I made lavender water the other day to mist the house as a basic air freshener, and it occurred to me that the floral notes might be nice in a BBQ sauce. I was right.
At the end of hour 2, I piled up the ribs in an aluminum foil tent and dumped the rest of the concoction over them, sealed, and cranked up the heat for 1 hour. It got up to about 400 over that period of time. About that time, the canyon is starting to smell like barbecue and the neighbors are peeking through their curtains to see where it's coming from.
At the end of hour 3, they came off the grill and the plate setter came out, so the grill is now directly over the coals. I made a mix of 1 part drippings from the foil, 2 parts bullseye original, and a splash of Cointreau. I gave them a nice heavy brushing and enough time over the coals to let the sugars caramelize on both sides. Off the grill, onto the plate, and one final brushing of the second sauce.
Since the grill was hot I halved a romaine heart and gave it a little spritz of olive oil, a pinch of salt and pepper, and a moment on the hot grill; just enough time for good grill marks and flavor.
These may be the best ribs I've ever done. Give it a whirl if you wish.
After an hour I gave them a brush of a new concoction: 1 part Sweet Baby Ray's Hot and Spicy sauce, 1 part Sriracha and 1 part lavender water. I made lavender water the other day to mist the house as a basic air freshener, and it occurred to me that the floral notes might be nice in a BBQ sauce. I was right.
At the end of hour 2, I piled up the ribs in an aluminum foil tent and dumped the rest of the concoction over them, sealed, and cranked up the heat for 1 hour. It got up to about 400 over that period of time. About that time, the canyon is starting to smell like barbecue and the neighbors are peeking through their curtains to see where it's coming from.
At the end of hour 3, they came off the grill and the plate setter came out, so the grill is now directly over the coals. I made a mix of 1 part drippings from the foil, 2 parts bullseye original, and a splash of Cointreau. I gave them a nice heavy brushing and enough time over the coals to let the sugars caramelize on both sides. Off the grill, onto the plate, and one final brushing of the second sauce.
Since the grill was hot I halved a romaine heart and gave it a little spritz of olive oil, a pinch of salt and pepper, and a moment on the hot grill; just enough time for good grill marks and flavor.
These may be the best ribs I've ever done. Give it a whirl if you wish.
Mulletsave30
Prospect
Beef ribs. Tricky aren't they?? I think out of the past 5 times I've done them only once did they come off tender falling off the bone. Went back up to the plate today and did 2 racks. Only threw on some Lawry's salt, and garlic pepper. After 3 hours in the heat of 230-240 and hickory smoke I spritzed them with apple juice and put on the sauce and wrapped them. Gave them another hour as the coals were now cooling down. I do the snake method. They tasted great but were still a bit tough. Trying to do a great beef rib consistently. I don't boil them period to grilling. Sounds like a cardinal sin. What's your methods if you have success w/these?
When you wrap em you can always just throw em in the oven till they are the desired doneness. Its common to have cooking times vary.
Just be patient
Patience is the key.
Mulletsave30
Prospect
What would you suggest temps for reheating? I still have about 7 ribs left over. Thanks!
throw them in a ziplock bag with a few drops of apple juice, then press the air out while zipping the bag shut. nuke it for 30 seconds. flip. repeat.
Mulletsave30
Prospect
so a neighbor brought me a ****load of chili peppers and other stuff. what did I do with them?
smoked some up and made salsa verde out of the lot.
this here was just half the loot.
Talk about waking the neighborhood up!!
Just finished chowing down on a 3 lb brisket that I've had on the smoker since this morning. Next time I'm lightening up on the cayenne and red chili powder. A little too hot. I tried a smoked onion this time after seeing the pictures posted here. Still needed a little more cooking but I'm going to use it tomorrow am in an omelet.
inspired by FBJ, I got around to do the rib roast today after dry-brining with kosher salt for 3 days. the smoker ran a little hotter than I wanted it to, which is why you see a gray shade on the edge of the cut. the prime rib still turned out great.
reverse seared after hitting 110, took it further to 135. overall time of cooking 2.5 hours.
reverse seared after hitting 110, took it further to 135. overall time of cooking 2.5 hours.
salami
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I really need to get more disciplined about taking photos...
Last weekend we picked up a whole brisket at Smart and Final. Tuesday, I gave it a dry rub of brown sugar, paprika, onion powder, a little cumin and a touch of ground coriander seed. Wednesday night it went on the smoker for about 10 hours. I gave it a foil wrap and threw it in the fridge because, you know, work.
This afternoon, it was brisket sandwich time. I gave it a quick butchering to remove most of the fat, and went to work slicing it wafer thin (Monty Python reference intended).
I wanted the meat warm, but didn't want to kill it, so I grabbed a quart of beef broth off the shelf, mixed in about a 1/2 cup of off the shelf BBQ sauce, and put it on the stove to boil.
While that was going, I started digging through the fridge to see what I could do to dress it up. I found a habanero and some goat cheese (score!).
I minced about 1/4 of the habanero and mixed it into a few tablespoons of goat cheese that I'd softened in the microwave.
The bread of choice was a warm (not toasted) bagel. A thin layer of habanero goat cheese, a quick dunk of the meat in the hot liquid, and straight on the bagel.
The bagel soaked up all the drippings out of the meat, and the tanginess of the goat cheese was just amazing with the meat.
Long story not so long: It was worth posting about. Do yourself a favor and try this one out.
Last weekend we picked up a whole brisket at Smart and Final. Tuesday, I gave it a dry rub of brown sugar, paprika, onion powder, a little cumin and a touch of ground coriander seed. Wednesday night it went on the smoker for about 10 hours. I gave it a foil wrap and threw it in the fridge because, you know, work.
This afternoon, it was brisket sandwich time. I gave it a quick butchering to remove most of the fat, and went to work slicing it wafer thin (Monty Python reference intended).
I wanted the meat warm, but didn't want to kill it, so I grabbed a quart of beef broth off the shelf, mixed in about a 1/2 cup of off the shelf BBQ sauce, and put it on the stove to boil.
While that was going, I started digging through the fridge to see what I could do to dress it up. I found a habanero and some goat cheese (score!).
I minced about 1/4 of the habanero and mixed it into a few tablespoons of goat cheese that I'd softened in the microwave.
The bread of choice was a warm (not toasted) bagel. A thin layer of habanero goat cheese, a quick dunk of the meat in the hot liquid, and straight on the bagel.
The bagel soaked up all the drippings out of the meat, and the tanginess of the goat cheese was just amazing with the meat.
Long story not so long: It was worth posting about. Do yourself a favor and try this one out.
37lbs of pork butt rubbed down with my own rub on Friday evening. Started the cook last night at 11pm. It's presently in it's third hour of "The Stall" at exactly 180 internal.
Pulled pork tonight!!! Sides of CotC, potato salad, coleslaw, edamame/quinoa salad.
