Quote:
Originally Posted by Cruiser
Nice!
BTW - what is that nut and bolt deal on the grate?
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Quote:
Originally Posted by Cruiser
Nice!
BTW - what is that nut and bolt deal on the grate?
^^^ That's just a couple of bolts to raise the grid up to gasket level when it's sitting on the fire ring. It's nice for cooking more delicate stuff like halved chickens or pork tenderloin.
Here's today's special. Baby back ribs. Trying the Car Wash Mike's method with my own special "Jimmy Leg Dry Rub".
2hrs in:
http://i131.photobucket.com/albums/p...C/Ribs2hrs.jpg
What's the total time? Those look close.
It's my first time trying this method so I guess we'll see what happens. But they're supposed to go for about 3 hours at like 220ish. Then you bump them up to like 250ish for another hour and a half. Once an hour you lift the lid and spray them liberally with half apple juice and half apple cider. After about four and a half hours you pull them, hit 'em with sauce and finish them for a half hour at 275ish without the rack.
I have high hopes...
Sent from my hot tub with my Galaxy Nexus using TGR Forums
So how did you like the car wash mike recipe? That is my go to rib recipe and it has never let me down!
Something different for last nights cook, home made bread and a veggie lasagna.
http://img.tapatalk.com/c6e4c15e-6db4-8919.jpg
http://img.tapatalk.com/c6e4c15e-6dc4-e14f.jpg
http://img.tapatalk.com/c6e4c15e-6dd0-bc64.jpg
Dang. You're living right Flounder! That looks like a fine spread.
The ribs were good but not great. I really struggle with ribs. I always want to cook them the whole time in the smoker but they always either get dry or they aren't tender enough. Last night they weren't tender enough for me. I guess I just have to keep experimenting with the temp and time. I like 'em to just about fall off the bone, ya know?
that's good wine
How long did you end up cooking them for and what temp? If the weren't dry then they probably could have stayed on longer. I use a bend test where you grabs rack of ribs with tongs at one end. When the rack starts to bend towards 90 degrees they are ready to be finished. Another factor could be your ribs. I have found that Costco has great ribs and that is what I use. Very meaty and the membrane is already removed.Quote:
Originally Posted by Cruiser
Gotta have something to offset the veggies! Good wine is healthy right?Quote:
Originally Posted by telemike
Two hours at about 225 degrees, placed right on the grill. Take them off, wrap them in aluminum foil, put apple juice or beer in the foil wrap, and put them back on the grill for another hour. That should about do it... the best ribs I've ever had have come off my grill, not from a restaurant.Quote:
Originally Posted by Cruiser
Got mine just over a month ago and have been doing at least one shoulder a weekend, and usually throwing a chicken on there when the pork is resting in foil. Great Burgers last night, steaks have been killer too.
Question though, I tried a brisket and it came out like jerky not sure where I went wrong.
Lit the egg, got the temp to hold steady at 210 and put in the Shoulder and Brisket both with a digital probe in each. After a few hours when the brisket hit 175 I pulled it and wrapped it in foil. had a nice smoke ring but was the consistency of Jerky, kinda bummed but it still tasted pretty good...
Where did I go wrong?
1. 175 isn't high enough; the harder fat really gets melting at 180 or so, and then you need to let it sit at that temp for a while to melt it all into the meat and make it moist. With brisket you can't really go by temp - gotta just feel it to see when it's getting tender.Quote:
Originally Posted by Sagamoron
2. Did the brisket have a 1/4" or so fat cap on top? Did it have some nice veins of fat running through it? Did you buy a point cut (not the flat cut)? All of these ensure that you have enough fat to keep the meat moist.
3. Previously frozen briskets aren't as juicy. Try to get a fresh one, if possible.
I'd guess it's some combination of the above issues. Looks like you gotta fire up another brisket this weekend!
It was a point cut as that was all the butcher had with no fat cap on it. Gonna have to try to track one of those down this weekend. I was blown away when I opened the egg last night to clean it up for grilling how much unused charcoal was still in the egg. its amazing how efficient it is.
Does this mean you tried to avoid the fat cap? You want that...Quote:
Originally Posted by Sagamoron
no that was all he had, I'll track one down with a cap this weekendQuote:
Originally Posted by Captain Awesome
RE: ribs - I have tried both ways and the best results for me have been to cook in foil 1st for 3 hrs with the apple juice/cider in the foil - then take 'em out and finish on the grill for 20-30 mins to get a smoke flavor + bark outer layer. Fall off the bone every time this way. Had good racks from Costco (still had membrane on mine) and even Safeway had some good racks a few weeks ago (also still with membrane) Gotta peel that thing off, muy importante!!!
RE: brisket - what the other guys said about the fat cap X 1000! You need it and really need it to be on top so it bastes the meat for you while cooking. I only have a medium egg so if it is a full brisket I have to coil it up a bit into a meat-cano shape with the point up and fat cap up&out... works great and IIRC last time I did it at 195 (my buddy has one of the digi-temp fan units)... 14 hrs to heaven!!!
I'm going to have to try this... thanks. Do you leave the temp the same when you take the ribs out of the foil?Quote:
Originally Posted by jfost
I open the vent up a bit, so it starts at the same temp and gradually warms to give a little burnt/cracklin finish over the 20-30 mins. 20 minutes is plenty for 1 or 2 racks, 30 if you're fully loaded and I usually flip once with about 10 minutes to go meat side down to really finish the meaty side...Quote:
Originally Posted by smmokan
not 100% sure of the final temp but I bet it gets up to 300 by the time they are out... if I didn't like the bark and wanted to keep 'em soft I wouldn't increase at all...
edit: for the in-foil part, I cook at 225 or so for about 3hrs... doesn't seem to be rocket science with this method - you can always adjust cooking/finishing time up or down if they need. I've done 300deg for 2 hrs, 200deg for 3+hrs, and just about everything in between, that's the beauty of the foil - lots of leeway and they can't get dry!
Quote:
Originally Posted by Benny Profane
just picked one up yesterday...will report back with more details after the weekend. I am in the process of seasoning the grates right now and it got up to temp with lump charcoal in about 15 minutes! going to either do a few tri tips or chickens tomorrow.
Myles- do yourself a favor and get an electric starter... SO much easier and you don't have to worry about wind (which is a problem here in CO).
I'm cooking four racks of baby backs tomorrow afternoon, can't wait.
The mother of all BBQ meats, beef brisket!
http://i98.photobucket.com/albums/l2...29_1320481.jpg
This is from last weekend and was probably the best BBQ I've ever made. This weekend I picked up a new rub and will be trying it on a rack of baby back ribs tomorrow after my last dog trial of the season.
Made some loin ribs (A.K.A. baby back) today and damn were they good.
Ribs rubbed yesterday and now ready for the BGE.
http://i98.photobucket.com/albums/l2...5-06130521.jpg
The BGE is getting up to temperature.
http://i98.photobucket.com/albums/l2...5-06130306.jpg
After one hour on the BGE.
http://i98.photobucket.com/albums/l2...5-06143817.jpg
Ready to eat.
http://i98.photobucket.com/albums/l2...5-06183003.jpg
Served with some homemade mac and cheese and steamed broccoli (a little over steamed).
http://i98.photobucket.com/albums/l2...5-06183454.jpg
I love my:
http://i98.photobucket.com/albums/l2...5-06130245.jpg
^^^ Nicely done. Next time, instead of steaming the broccoli, try oven roasting it - just toss with a little olive oil and salt/pepper, spread out on a cookie sheet (don't crowd it - use 2 sheets if necessary so it's not piled up) and roast at 400 degrees for a half hour or so, giving it a stir once or twice, until it's got some nice brown spots. It comes out sweet and crisp; kids wolf it down like candy (as do I).
Funny, I was out of town at a friend's house and they did this with broccoli- it's amazing. As soon as I got home I went to the store and bought some to make for myself.Quote:
Originally Posted by Pegleg
Made some delicious burgers on mine last night. I threw some hickory on right before the burgers went on and I swear they actually had a little smoke ring when I cut them in half. I topped them with mushrooms and onions sauteed in butter and Worcestershire sauce and a nice fat slice of habanero pepper jack cheese. Fabulous!
Did you get yer egg yet Pegleg?
Roasted broccoli is the shit, as are roasted carrots.Quote:
Originally Posted by Pegleg
Not yet. I was staring at the space on my patio where it should go yesterday, thinking about how much I want one. But it's a big investment for me that I can't really justify quite yet (especially after spending cash to build raised garden beds and a shed recently). Probably gonna have to wait until next season, unless some funds unexpectedly come my way.Quote:
Originally Posted by Cruiser
Brussels sprouts and cauliflower are probably my favorite oven roasting veggies, along with broccoli, but any reasonably hardy vegetable will work. Try adding some curry powder with the salt as well.Quote:
Originally Posted by Dantheman
Not to take away from the awesomeness of the ribs that were the focus of Grange's post, BTW. It just seems that the veggies should get the same love as the proteins, which isn't usually the case.
I do this all the time and agree that it is the shit, and super healthy (as very little olive oil is used). Gotta say, though, our ovens must be extremely different, as I find it is done after maybe 20 minutes, and at 30 would be shriveled and charred (unless the pieces were very large). So anyone trying this may want to test if you're reaching in there to stir (which, BTW, is unnecessary, I never move them around).Quote:
Originally Posted by Pegleg
Depends how done you like them - I like mine pretty browned and crisp - but yeah, it depends on the size of the pieces, the oven, etc. Just keep an eye on them. And stirring isn't strictly necessary, I just like them to get evenly browned and it helps to stir once or twice for that.Quote:
Originally Posted by Danno
Back on topic... I have officially planted the seed with the wife that next time I'm up for some kind of big gift with family members chipping in (which might not be for a while), a large BGE should be in the #1 spot. Fingers crossed...
Here's a medium for sale up in Windsor...
http://fortcollins.craigslist.org/for/2986721561.html
Nice, but I'd be concerned that I'd have the same issue as the guy selling it. My general feeling is that, if I'm going to take the time to smoke meat, the smoker should be big enough that I can do a bunch of it at once. So I think I'd be looking at a large. Unless someone convinces me that I don't need it...Quote:
Originally Posted by smmokan
Nope, you need the large. More room for cooking and easier to get accessories. A guy I work with bought a medium from Costco and returned it because it was too small. If you take the plunge you might as well go all the way.Quote:
Originally Posted by Pegleg
My boss had us up to his house in N GA. He had this grill-
http://primogrill.com/wp-content/upl...2626435288.png
The Primo XL. They make them north of ATL, so he picked up a dent and ding one for $900.
http://primogrill.com/
I had never seen these before. They are oval, so you get a ton more space. You can also throw a 50/50 divider in there to do an indirect heat. This thing is huge.
I am getting the Lowes one. Too good a deal, and it gets me cooking right now.
Does anyone have experience using these in the mountains? We can't put one on the deck so it would have to be in the 'yard.' We used to keep the gas grill out there and didn't have problems, but were only using it during the daytime and not leaving it unattended for long. We have a deer trail between our house and the neighbors and have various animals moving about especially at night - bears, bobcats, mt lions, foxes, moose, deer, lynx, tons of chipmonk/voles, etc. I think this thing would attract them for miles while smoking overnight. Any thoughts or experience with this out there?
How come you can't put it on your deck?
The unit itself is fairly durable (and quite heavy), but if some big critter came and knocked it over in the night then there's probably a good chance that the impact would crack some of the internal ceramic components.
...and possibly set the forest on fire. I think I'd be pretty wary of leaving anything burning overnight outside, regardless of what it's in, if I lived up in the mountains.Quote:
Originally Posted by Cruiser
Heart broken...Love my bride without question. Suggested BGE. Thought it worked well. Got a plug in smoker from Bass Pro Shops. Not quite what I expected. Am I wrong or is my lovely bride? Just asking. Thoughts appreciated. She meant well.
At Costco yesterday, they have this Vision Kamado with stand/side trays, & cover, for around $550 (I didn't write down the exact price, but it was under $600):
http://www.visiongrills.com/kamado-classic/
Anyone have this one? Thick ceramic shell, larger grilling area inside than the medium BGE that Costco had a few weeks earlier.
I'm thinking of picking it up.
looks pretty nice - I can't see where you'd go wrong as it looks like basically the same design as the BGE... it isn't rocket science, it is basically a thick ceramic meat kiln.Quote:
Originally Posted by El Chupacabra
I have a medium BGE if you ever want to do a test cook on it!