The Grill and BBQ thread

[Boca Vol]

I used the oven bqck during football season for a few racks. Kept it at 220 for about 4.5 hours. Wrapped for their time in the oven. Reheated on the grill. Very tender.

Thanks. That sounds pretty fool-proof. Do you use any wood chips on the grill?

 

[Behr]

I used the oven bqck during football season for a few racks. Kept it at 220 for about 4.5 hours. Wrapped for their time in the oven. Reheated on the grill. Very tender.

Pretty much the Same here.

Not being equipped with a smoker, only an open grill and an oven at restaurants, I seasoned with granulated garlic, salt and pepper, seared them on the grill until they were golden brown. Brushed them with BBQ sauce, wrapped in plastic wrap then aluminum foil and 4-5 hours at 200.

 

[Boca Vol]

Pretty much the Same here.

Not being equipped with a smoker, only an open grill and an oven at restaurants, I seasoned with granulated garlic, salt and pepper, seared them on the grill until they were golden brown. Brushed them with BBQ sauce, wrapped in plastic wrap then aluminum foil and 4-5 hours at 200.

So grill then wrap?

I've heard of people using plastic wrap. I've never tried it, though. I guess it steams/tenderizes the ribs?

Thanks! :hi:

 

[Big Orange Jeff]

OK fellow smokers and grillers I need some help.

I'm going to a SB party next Sunday and I'm in charge of cooking the babyback ribs. I won't have access to my Egg or smoker...only an oven and a 3 burner Weber gas grill. It's been a long time since I've cooked ribs on anything but a smoker.

My thought was to put the rub on, double wrap in foil, and bake them on low for a few hours. After that, I'm stumped. I was thinking of setting up the grill with a smoke pack and finishing them on the Weber (unwrapped) until they pull away from the edge. Finish with a thin glaze and let it set up.

Any ideas are appreciated. Thanks!

Rub and wrap the night before. Before cooking, add a half cup of liquid to each foil packet. (Beer, wine, or apple juice mixed with some Worcestershire and honey works nicely.) Into a 250 degree oven for 2.5 hours. Then drain the liquid from each packet into a sauce pan. Reduce the liquid to a syrup consistency, then brush on and finish on the Weber to get a nice glaze.

 

[cali_vol]

Agree with the prior posts. If you were doing one rack of ribs you might be able to pull it off on a three burner. Put the far one on high and put the ribs as far away as possible keeping the temp at around 225 and wrap after a couple of hours. Any more than one rack and I'd put it in the oven as mentioned above.

If you want to add some smoke, I've taken a pan full of water and smoked it along with a prior cook. I freeze them to make ice cubes for bloody marys but you could add the smokey water to the foil packs when you wrap. I've not done this but I'm fairly confident you'd get some smokey flavor as it steams (and certainly the smell).

 

[Big Orange Jeff]

Competing in a 150+ team KCBS cookoff this weekend. We will be submitting all four standard categories (chicken, pork ribs, pork butt, and brisket) as well as the Open category. We are also facing three other teams in an Iron Chef/Chopped type competition at the event.

Will post pics of our turn-in boxes and any hardware, should we take some home.

 

[cali_vol]

Competing in a 150+ team KCBS cookoff this weekend. We will be submitting all four standard categories (chicken, pork ribs, pork butt, and brisket) as well as the Open category. We are also facing three other teams in an Iron Chef/Chopped type competition at the event.

Will post pics of our turn-in boxes and any hardware, should we take some home.

Outstanding. Good luck! Looking forward to seeing the pics.

 

[Big Orange Jeff]

Outstanding. Good luck! Looking forward to seeing the pics.

Thank you, sir. Brisket, butts, and chicken are all prepped. Ribs will be prepped and rubbed as soon as we arrive tomorrow morning. Then... we wait.

 

[Boca Vol]

Thank you, sir. Brisket, butts, and chicken are all prepped. Ribs will be prepped and rubbed as soon as we arrive tomorrow morning. Then... we wait.

Good luck! Please share some pics!!! :clapping::clapping::clapping:

 

[Boca Vol]

Rub and wrap the night before. Before cooking, add a half cup of liquid to each foil packet. (Beer, wine, or apple juice mixed with some Worcestershire and honey works nicely.) Into a 250 degree oven for 2.5 hours. Then drain the liquid from each packet into a sauce pan. Reduce the liquid to a syrup consistency, then brush on and finish on the Weber to get a nice glaze.

Agree with the prior posts. If you were doing one rack of ribs you might be able to pull it off on a three burner. Put the far one on high and put the ribs as far away as possible keeping the temp at around 225 and wrap after a couple of hours. Any more than one rack and I'd put it in the oven as mentioned above.

If you want to add some smoke, I've taken a pan full of water and smoked it along with a prior cook. I freeze them to make ice cubes for bloody marys but you could add the smokey water to the foil packs when you wrap. I've not done this but I'm fairly confident you'd get some smokey flavor as it steams (and certainly the smell).

Thanks guys! I appreciate the tips.

 

[Big Orange Jeff]

Chicken box. Perfect 9-9-9 scores from 3 of the six judges. One scored it 8-8-9, one 8-7-7, and one... wait for it... 5-5-6.

Dumbfounded.

 

[Big Orange Jeff]

.

 

[Big Orange Jeff]

Pork box: Slightly overcooked, but great flavor. Money muscle was falling apart. Finished middle of the pack.

 

[Big Orange Jeff]

Rib box: Tasted great, and the tenderness was perfect. Had some weird white marking (not fat) on the tops of some of them which I think cost us in the Appearance category.

 

[Big Orange Jeff]

Brisket box: This was our best finish, 29th out of 165 teams. A perfect 9-9-9 from one judge. Three judges gave us a 9-8-9, one 8-9-8 And one 9-8-7.

FYI, the photo was taken from the lid side. The judges would have seen it from the other side.

 

[Big Orange Jeff]

Finally, there was a side competition, called the Rumble in Humble, which was a cross between Iron Chef and Chopped. We had one hour to turn in an appetizer and an entree using the contents of a mystery box, which we knew would contain a ribeye steak, some kind of shellfish, and three mystery ingredients. Both dishes had to include the three mystery ingredients. We were judged on taste (up to 8 points), presentation (up to 6 points), and use of the mystery ingredients (up to six). Along with the ribeye, the basket contained scallops, chèvre, Brussels sprouts, and a grapefruit.

EDIT: I forgot to add, we could only cook on the two heat sources they provided: a single burner Coleman stove and a tabletop kettle grill.

For the appetizer, we made scallop paella with spicy Spanish chorizo, replacing the traditional peas with Brussels sprouts, and a chèvre-grapefruit aioli.

 

[Big Orange Jeff]

Our entree was a bracciole stuffed with chèvre and Brussels sprouts served in a Marchand de Vin sauce, with a potato and sprout hash and a Brussels sprout and herb salad with grapefruit vinaigrette.

 

[Big Orange Jeff]

.

 

[Big Orange Jeff]

We took 1st place in the Rumble. I'm the one who doesn't seem to know where the camera is.

 

[chatsworth_vol]

Nice man, congrats

 

[UT_Dutchman]

Thanks. That sounds pretty fool-proof. Do you use any wood chips on the grill?

I did use a small amount in aluminum foil.

 

[Boca Vol]

Way to go Jeff!

Your Rumble dishes look and sound amazing! Also, nice use of the checkerboard on the burnt ends.

 

[UT_Dutchman]

We took 1st place in the Rumble. I'm the one who doesn't seem to know where the camera is.

You guys smoked some amazing food. Congrats

 

[Big Orange Jeff]

Way to go Jeff!

Your Rumble dishes look and sound amazing! Also, nice use of the checkerboard on the burnt ends.

Thank you, sir. A subtle nod to The Hill that few picked up on.

 

[kiddiedoc]

Finally, there was a side competition, called the Rumble in Humble, which was a cross between Iron Chef and Chopped. We had one hour to turn in an appetizer and an entree using the contents of a mystery box, which we knew would contain a ribeye steak, some kind of shellfish, and three mystery ingredients. Both dishes had to include the three mystery ingredients. We were judged on taste (up to 8 points), presentation (up to 6 points), and use of the mystery ingredients (up to six). Along with the ribeye, the basket contained scallops, chèvre, Brussels sprouts, and a grapefruit.

EDIT: I forgot to add, we could only cook on the two heat sources they provided: a single burner Coleman stove and a tabletop kettle grill.

For the appetizer, we made scallop paella with spicy Spanish chorizo, replacing the traditional peas with Brussels sprouts, and a chèvre-grapefruit aioli.

This and the steak dish look incredible! I need to branch out some with my scallop preparation... That's my wife's favorite meal.