SKISC's gonna have to fix us some ribs the next time we go on a kayak trip, or he will drown. :FIREdevilQuote:
Originally Posted by SKISC
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SKISC's gonna have to fix us some ribs the next time we go on a kayak trip, or he will drown. :FIREdevilQuote:
Originally Posted by SKISC
Frizzo- You're now just a step or two away from the brink. :) 10 hours is just warming up in smoker time. Besides, it isn't like you have to deal with it* more than every 25-30 minutes or so. Plenty of work around the hacienda that can be done while smoking. Plus, if you add beer to the water pan you have a perfect excuse to give the missus for cracking your first beer at 7am :D
*my R2D2 required constant attention don't know if yours does but that was the main reason it got terminated.
gebbers what grrrr said is basically right although I would just amplify for clarity that the temperatures are much lower bbqing (aka: smoking) than grilling. Depending on the meal I run between 150 and 250 (F)
We were kinda short on time so I ran it hot...300 for 2 hours 15 minutes. You're supposed to cook it for like 4 hours at 225 usually.Quote:
Originally Posted by snowsprite
LB: Yeah, the Brink would have been fun, and I was intrigued by the offset design. And it woulda been fun to cook with logs and stuff (I don't need an excuse to crack a beer at 7am...If I'm up and cooking that early it's reason enough). In the end I figured better safe than scorched (or undercooked).
What do you cook on?
I have a New Braunfels - Bandera which is an offset. The 2nd stage is a verticle box instead of the more typical horizontal barrel type and it can hold an incredible amount of meat...the biggest load so far was about 45#s and there was still plenty of room. I just figured out with a little jury rigging how to get the waterpan directly over the coals instead of in the meat box. In case you couldn't tell, I love my smoker and smoking ;) :D Oh and it grills like a champ too :)
I did start with a little R2D2 like yours but found that it wouldn't regulate temps very well and so I was constantly trying to amp the heat up (bad airflow) plus the whole meat access situation sucked.
A tip on the coals: I really like the lump charcoal from Wild Oats, you'll have to use some chunks for smoke but they're really nice burning coals and if you don't already have one for the love of dog get a chimney starter, petroleum based starter fluid leaves an aftertaste in the meat even if you let it burn supposedly off (I didn't believe at first but its there and very noticeable).
edit: from when I was just starting out...sniff... http://www.tetongravity.com/forums/s...ead.php?t=9698
Since there are plenty of pork recipes I'll list another grilling favorite, good for groups too, it sounds funky, but seriously give it a shot:
Coffee Rubbed Tri-tip:
1 Tri-tip steak (usually about a 1.5lb)
3/4 cup of ground coffee (finer than drip, but coarser than espresso)
1/2 cup of coarse kosher salt
1/4 cup of fresh ground black pepper
Use the dried goods to make a rub and save the leftovers, salt can be adjusted to desired taste.
Cover the steak with the rub, should nearly be black and grill it to desired temperature. Med-rare works best for TT (I normally prefer rare for steak), as it is not one of the major cuts a little more head does it well.
Once done, remove from the grill, let it sit for 5 minutes, slice and serve.
The access situation could be a slight pain, but I don't think it'll be too bad to pull the top rack off.Quote:
Originally Posted by lemon boy
Did you have the Weber? So far it's held temps like a champ. Cooked a chicken sunday night and today our nanny called in sick so I got to take a sick day myself to stay home with the li'l one and make some spareribs.
I didn't have much time on Sunday so did the chicken at 325 for 2 hours and only had to muck with the vents once. Kept the spareribs at 225 for 5.25 hours and again only messed with the vents like 3 times. Holy fuck they were good. I kinda half-assed it, too. Can't wait until I learn more and can improve on 'em.
Weekend of the 4th is going to be so much fun. We're going to try to run it non-stop starting Saturday: A quick Tri-Tip, then overnight Brisket, then Seafood, then ribs, then an overnight pork roast, then...shit, that's only until Monday.
Fuckin-A.
Glad it works good for you, I think mine was a charbroil? it was a piece for sure.
Sounds like a sweet plan for the fourth :) errr the second. For your seafood course might I suggest a 2.5hr course of trout smoked really low like 150-175 (brine it before) and then CHILL the trout which will bring out that intense smoked trout flava (it'll still be super good hot). Leave the skin on and just do it on a piece of tinfoil.
a decent starter pulled pork recipe. When I do it I usually smoke a lot (2 whole shoulders or more) and start at 12 the day prior until I go to bed, hold them in a 200* oven overnight in the sauce, pull and then toss back in the smoker (in pans) to hold till party time (while smoking something else)
Gear whore.Quote:
Originally Posted by lemon boy
First of all, Z-Bo has been totally holding out on all of us. That BBQ recipe sounds incredible. Dude, you are soooooo cooking for us in the San Juans! And Woodsy, the image that you portrayed made me laugh outloud. All that was missing would be Z's gold caddy parked in the background.
My fav BBQ recipe is a little bit of a detour. Not quite traditional, but still damn good.
1 cup of soy sauce
1 bottle of light (as in pale not less filling) beer
10 cloves of garlic
Marinade for one hour to overnight (I recommend overnight). Tri Tip is the best cut, though flank steak would be tasty as well. Really simple but amazing flavor and makes great fajitas.
you could start Z's caddy with that much garlic.Quote:
Originally Posted by girlski0912
Drown your ribs in honey.
Then BBQ them.
Quote:
Originally Posted by A-wreck
wouldn't that glaze the shit out of 'em. maybe apply honey right before the bbq sauce?
Yeah too much sugar (eg: honey) will burn and become.....
dun
dun
dun...dun!
BITTER. Same with too much tomato beforehand.
BAM! 4th of July weekend r00led.
Saturday: 5 racks of ribs smoked for about 6 hours with a mixture of hickory and cherry wood, using this recipe. We had planned to have a rib-off: Wet vs. Dry, Spares vs. Back, but my friend got drunk and ended up putting the wet sauce on all of 'em. I always go dry, but they were good. My only complaint is that the sauce -- KC Masterpiece and Honey -- was a little sweet and maybe too rich, so you couldn't just keep eating and eating them. Maybe not a bad thing for my ever-expanding gutline.
Saturday Night - Sunday Morning: We were a little drunk after the ribs so decided to make an overnight brisket. I don't remember what the rub was, think it was a mixture of the rib rub and some other stuff. Smoked with apple, hickory, and a tiny bit of mesquite. Our plan was to stay up until about 4 drinkning and playing xbox 360, tending to the smoker every hour or so. We'd been drinking all day and each of us having a baby this spring threw us off our game. We passed out about 2 am. I woke up at 5 and miraculously the Weber Smokey Mountain had held steady at 225. Sweet. We ended up having leftover ribs for lunch and the brisket for dinner.
Monday: We decided to go lite and made beer-butt chicken smoked with hickory and apple.
Monday Night - Tuesday Afternoon: On the 4th we had quite a few folk over for the grand finale: PULLED PORK!!! 2 boneless shoulders, one slathered with mustard and then rub, the other just with rub, smoked for 16.5 hours. They were both really good, but there was a stark difference between the one cooked on the upper grate and one from the lower. The lower one, I guess from sitting 2 inches above the water pan, was sooo moist and tender. It started to fall apart when we pulled it off the grate with one set of tongs. We ended up needing to use 2. Tough job but someone's got to do it.
In summary, the Weber Smokey Mountain kills it. It's very easy to use and keeps temp very well. Plus there's a website devoted to it. Probably the next house we live in I'll get an offset for the fun, but I'd be surprised if I learn to cook better food on it than the WSM.
My buddy took some pics of the carnage...I'll post them sometime.
Tonight's ribs, heading into hour 5...
http://a1.sphotos.ak.fbcdn.net/hphot..._5830014_n.jpg
Rub:
Garlic Powder
Balck pepper
Salt
Chili Powder
Cumin
Brown sugar
Paprika
Cayenne
Mop:
Apple Cider Vinegar
Sam Adams Oktoberfest
Yellow mustard
Rub spices
Smoke:
Maple and Hickory
Sticky Spicy Ribs Gourmet | May 2006
Yield: Makes 4 servings
Active Time: 1 hr
Total Time: 5 1/2 hr
For ribs
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs
For sauce
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Whisk together brown sugar, salt, and spices in a small bowl.
Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
Bring ribs to room temperature, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
Make sauce while ribs bake:
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
Grill ribs:
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
Cook's note:
If you aren't able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.
Read More http://www.epicurious.com/recipes/fo...#ixzz1faObiRnX
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Take pork rib backs remove fat an cut into single riblets. Get 13x9x6 aluminum cooking pan and place two packs of hot links in the bottom. Put grill on highest setting and singe riblets for 30 seconds and throw on top of hot links. Pour equal parts Stubbs BBQ sauce hot and regular over ribs until everything is completely covered. Seal batch 3x with tight aluminum foil cover. Turn grill to low setting and place batch on. Put grill lid cover down and go get hot dog buns and gather friends. After three hours open up batch. Eat riblets and fish for hot links and put on hot dog buns. Get small bowls and scoop hot lava sauce into em. Dip hot links in sauce and enjoy. You will have more friends asking for these all the time
Damn, some great recipes in this thread! I'm not a huge fan of ribs, but I'll have to give some of those 5 hr sessions a try at some point. I'd like to throw out a recommendation for the Webber's Big Book of Grilling. It's awesome.
Was going to post some recipes, but I ended up getting steak out of the freezer and making a rub instead. :rolleyes2
BBQ recipie? Meat + fire isn't it?