The Grill and BBQ thread

#2,951
#2,951
Nash_Vol97 said:
Well, beef ribs are done and just finished eating. Really pleased with how most of it went and turned out. Smoked them for 7 1/2 hours. 3 unwrapped, 3 wrapped, and 1 and a half unwrapped again in the smoker. Used a simple rub. Salt, cracked peppercorn, onion powder and garlic salt. Really tasty bark. They were in for 3 hours and I pulled them off at 169 degrees in biggest section. Wrapped them with 1/2 cup of beef stock. After 3 hours I unwrapped then at 187 and put them back in and they finished an hour and a half later at 201.

The things I'll do next time: cut the 4 rack in half. The 2 small sections with less meat cooked quicker and were overdone. Still edible and good flavor but needed to be taken off earlier. The other 2 larger sections were very tasty. Still very moist and soft like butter. I'll also try unwrapping earlier next time. I hit the stall so kept trying to push through it wrapped, but didn't get very far so unwrapped them and then the temp went up fairly quick after that. Learned my lesson on that.

All in all, tasted great and learned a lot for next time. I'll definitely be trying again.
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Looks amazing. Nice job!
 
#2,952
#2,952
Nash_Vol97 said:
Well, beef ribs are done and just finished eating. Really pleased with how most of it went and turned out. Smoked them for 7 1/2 hours. 3 unwrapped, 3 wrapped, and 1 and a half unwrapped again in the smoker. Used a simple rub. Salt, cracked peppercorn, onion powder and garlic salt. Really tasty bark. They were in for 3 hours and I pulled them off at 169 degrees in biggest section. Wrapped them with 1/2 cup of beef stock. After 3 hours I unwrapped then at 187 and put them back in and they finished an hour and a half later at 201.

The things I'll do next time: cut the 4 rack in half. The 2 small sections with less meat cooked quicker and were overdone. Still edible and good flavor but needed to be taken off earlier. The other 2 larger sections were very tasty. Still very moist and soft like butter. I'll also try unwrapping earlier next time. I hit the stall so kept trying to push through it wrapped, but didn't get very far so unwrapped them and then the temp went up fairly quick after that. Learned my lesson on that.

All in all, tasted great and learned a lot for next time. I'll definitely be trying again.
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Yessir!!!! Well done!
 
#2,961
#2,961
Big Orange Jeff said:
FYI, I received my prize for being runner-up in Meat Madness. I didn't realize the gift card amounts were cumulative for each round, so I wound up with $575, in total. I hadn't planned on spending the prize on another smoker, but now I'm considering it.
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That's awesome man, congrats!
 
#2,962
#2,962
Big Orange Jeff said:
FYI, I received my prize for being runner-up in Meat Madness. I didn't realize the gift card amounts were cumulative for each round, so I wound up with $575, in total. I hadn't planned on spending the prize on another smoker, but now I'm considering it.
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How about one of their cold smokers? Been pondering some smoked cheese for a couple of months now...
 
#2,963
#2,963
Couple of my latest endeavors. Smoked Butter Rum and Sage Pork Chops and Armadillo eggs (jalapeno stuffed with cheese mixture, wrapped in sausage). Recipe for the chops are on my Facebook blog. The Armadillo eggs will go up later this week.
 

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#2,966
#2,966
Anyone have a Blackstone propane griddle? This portable one has my attention.

[youtube]https://www.youtube.com/watch?v=PBP41NLjFhk[/youtube]
 
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#2,967
#2,967
The flat top grill has always been my favorite piece of cooking equipment in a commercial kitchen.
 
#2,971
#2,971
i'm going to hold off on the blackstone and play around with the Griddle Q I bought a couple years ago. Doesn't get as hot as I'd like and is more of a pain to clean than the blackstones but it's already paid for
 
#2,972
#2,972
I made my own out of some 1" plate and a cheap propane burner when I did my outdoor kitchen.
 

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