The Grill and BBQ thread

#676
#676
wildnkrazykat said:
Yall make me really wanna go buy a smoker
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governmentmule said:
do it :) I was given mine for a gift and I do love it,it did take several attempts to finally get use to smoking and getting use to what my smoker does,I'm assuming they all have there quirks


they come in a wide price range,start with a fairly inexpensive one,to see if you like smoking ,but the cheaper they are,the harder they can be to manage,I have to tend to mine all the time,keeping an eye on the temp,others on here know about what to buy to start out with

oh and the key to good smoking,is a dual probe digital thermometer,I got a good one for around 50 bucks
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gm makes some good points.

If it's something that you're interested in but it may "pass" after a few cooks don't spend a boatload on a smoker to start with. You can start on the cheap, but as gm said you'll need to tend to it a bit more. You can go to Walmart or Lowe's and get a Brinkman Bullet Smoker for about $50.

However, there are some relatively inexpensive ($300 ish) electric smokers by Charbroil and MasterBuilt that are almost "set it and forget it."

The good news is, that ribs and pork butts are pretty inexpensive and you can experiment until you find what you like. Good luck. :good!:
 
#681
#681
the char broil one looks like a big micro wave :)

I like the wood/charcoal ones,but that is probably because I like to play with fire lol

I do know that temperature control is what you want and the electric one is bound to be way easier to control,I'm not sure what the taste difference in between them is , is there a difference in the taste between the two ?
 
#682
#682
Seems like from what I read yes there is some difference, but unless you get a chub over that kinda stuff it's not enough difference to really care about
 
#685
#685
So for the BBQers out there what is this "special trick" to deboning a rack of ribs after they are cooked?
 
#688
#688
Coug said:
So for the BBQers out there what is this "special trick" to deboning a rack of ribs after they are cooked?
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I'm not sure I follow....or is my joke meter broken? :loco:

If serious, I guess you could wrap them towards the end and get them to the "fall off the bone" stage vs. "bite through" and just wiggle them out.
 
#689
#689
Boca Vol said:
I'm not sure I follow....or is my joke meter broken? :loco:

If serious, I guess you could wrap them towards the end and get them to the "fall off the bone" stage vs. "bite through" and just wiggle them out.
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This. Cook them a little bit longer to completely break down the connective tissue and wrapping them to keep some moisture couldn't hurt either. Sounds like a pulled pork sammich to me though :)

Edit: Could also have a faulty joke meter
 
#690
#690
I'm with u guys I guess my joker meter is broken..

If you cook till fall of the bone then they are over cooked
 
#691
#691
So I was watching a food show and this guy had a restaurant that featured a "boneless rib steak". They proceeded to talk about how they can't show on camera how they do this technique. Upon further research this guy was on also on Shark Tank where he got backing for his boneless rib invention. He basically seasons and cooks the ribs, has this secret "deboning process" it goes through and then serves it to customers as a steak.

What Is A Rib Steak? – Bubba's Boneless Ribs

This is what lead me to ask this question.
 
#692
#692
Hmm.. Well I haven't seen that before but it still seems like you would have to overcook the ribs until they're falling off the bone. Then maybe you could lay the racks down upside down and use something to hold down the whole of it while you pull out the bones.

Not sure how well that would actually work but I think it might get you there. The trick has to be to cook out every bit of connective tissue that you can to make it easier to wriggle out the bones.

Side note: If anyone gets lost and finds themselves it Tuscaloosa, the original Dreamland really is worth checking out. They don't make rib steak though. If you order a rib sandwich there you literally get a half rack of bone in ribs between two slices of white bread lol
 
#694
#694
Coug said:
So I was watching a food show and this guy had a restaurant that featured a "boneless rib steak". They proceeded to talk about how they can't show on camera how they do this technique. Upon further research this guy was on also on Shark Tank where he got backing for his boneless rib invention. He basically seasons and cooks the ribs, has this secret "deboning process" it goes through and then serves it to customers as a steak.

What Is A Rib Steak? – Bubba's Boneless Ribs

This is what lead me to ask this question.
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Thanks for sharing the link...yes, just wrap them and they will steam a little and then you should be able to wiggle the bones out pretty easily. It may take a little practice but I've had ribs that I've been able to get the ribs out of. I just sauced the sh&t out of them and poured more booze down my guests so they didn't know any different. :)
 
#695
#695
wildnkrazykat said:
Ur gonna get burned
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oh I have,burns on my toes from wearing flip flops while transferring charcoal from the starter chimney

blistered my hand and arm once trying to to put the coals out with some water,it was a major steam flash,several blisters on my fingers and hands from stirring the coals and many others that I have forgotten about and that is just with the smoker :)

but I still like playing with fire :loco:
 
#700
#700
There's salmon, shrimp, halibut, tuna , and scallops in there with favorite " grilling cigar" Camacho Barrel Aged, aged 8 years in old whiskey barrels before being rolled.
 

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