The Grill and BBQ thread

#2,079
#2,079
About to throw wings on the grill. Hopefully Arky, Coach O, and a twelve pack will make the evening better than the afternoon.
 
#2,084
#2,084
Ribs turned out ok. But I need to do better at trimming and maybe foul longer. They were kinda tough
 
#2,085
#2,085
TennVOLS93 said:
Ribs turned out ok. But I need to do better at trimming and maybe foul longer. They were kinda tough
Click to expand...
I cook on a 22" kettle and can do up to 2 racks at a time. I cook between 225-275 with smoke for 2 hours then foil with butter pats a little BBQ sauce a little beer a little rub and a little honey. Cook in foil for two hours then remove. They are literally falling off the bone at that point. That's for loin ribs. 1 extra hour smoke for st Louis or full spare slab.
 
#2,086
#2,086
here's a guaranteed Rib recipe if you have the time

Split a rack, and lay out in foil, sprinkle with your seasoning of choice, then take one of those little cans of pineapple juice and pour it over the ribs and wrap in foil
Cook for 6 hours at 180....Then take them out of the foil and rub with BBQ sauce, turn the grill up to 350-375, and lay the ribs meat side down, so the BBQ sauce bakes on for 15-20 minutes......There awesome....Trim the tendon off the back, before cooking
 
#2,088
#2,088
Refinished the table and got some new casters. I think it turned out really nice!
 

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#2,091
#2,091
The table rocks! My buddy in Chatt. swears by the cast iron grate. I'm going to grab one. I love the sear marks.
 
#2,093
#2,093
KD, nice job on the table

I'm going to need some pointers, mu first run with the cooker was a bust

Put the lump "Royal Oak" coal in....Used the electric starter to get the coals going....Opened both the bottom on top vents, with the lid shut and waited for the temp to rise...After about 35 minutes it was at 300, and never went higher...

I waited for about another 10 minutes, and it never went past 300, I put 3 steaks on it and the temp dropped to about 250...I left them on for 10 minutes to see if the temp would rise and it didn't. At that point, I fired up the gas grill and finished the steaks...

I never adjusted the vents, I thought leaving them open, would raise the temp, and then I would mess with closing them to see how the temp reacted...

TIA for your help
 
#2,094
#2,094
TennVOLS93 said:
Ribs turned out ok. But I need to do better at trimming and maybe foul longer. They were kinda tough
Click to expand...

I hardy trim mine at all most of the time. Just make sure and remove the membrane. Do you have a way of checking meat temp? A thermapen is great for ribs. If you want perfect BBQ every time you need to go by meat temp. Cook the ribs to 190-195 and they'll be tender and pull away from the bone. If you go by time you'll be inconsistent. Maybe one day your cook chamber is hotter and you hit that magic temp and have perfect ribs and the next you don't reach it and the ribs are tough. Even though you cooked them for the same amount of time, the cooking conditions weren't the same so the results were different. I use the 3-2-1 method but it's just a guideline. The meat temp is what's important.
 
#2,095
#2,095
volinbham said:
Smoked chuck tomorrow - will report back
Click to expand...

Well, I was going for pulled but only part of it was pullable.

Came out over done, dry in parts.

It was a grocery roast so it was about 2 inches thick or so - that might have been part of the issue.

I smoked it at about 270 until internal of 160 so that might have been to high.

Pan, bottle of Dos Equis for liquid and foil in the oven at 325 to finish - shooting for 205 but was out and it hit 215 before I got it out.

Coolered for an hour.

It was still tasty but most of it had to be sliced and was drier than I was going for.

Made some good gravy though (adding a little wine, flour and mango hot sauce to the left over beer/juice.

In the end it's still meat. :)
 
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#2,096
#2,096
vol_in_ar said:
KD, nice job on the table

I'm going to need some pointers, mu first run with the cooker was a bust

Put the lump "Royal Oak" coal in....Used the electric starter to get the coals going....Opened both the bottom on top vents, with the lid shut and waited for the temp to rise...After about 35 minutes it was at 300, and never went higher...

I waited for about another 10 minutes, and it never went past 300, I put 3 steaks on it and the temp dropped to about 250...I left them on for 10 minutes to see if the temp would rise and it didn't. At that point, I fired up the gas grill and finished the steaks...

I never adjusted the vents, I thought leaving them open, would raise the temp, and then I would mess with closing them to see how the temp reacted...

TIA for your help
Click to expand...

Is that a BGE? It should be cranking with everything open. Was it clean of ash?
 
#2,098
#2,098
on my BGE the grate at the very bottom sometimes clogged.

can't imagine that amount of ash would stop the air coming in and I would think a knock off would still crank with the vents all the way open.
 
#2,099
#2,099
I've never used an electric starter, so I can't comment on that. With an adequate amt of charcoal and both vents open, you should be able to get to 650-700.

- Check to make sure your charcoal grate isn't clogged. I usually knock out any small bits of charcoal before lighting.

- Let the coals get burning good (turning white) before closing the lid. I love using the chimney starter.

- Are you sure that the thermometer works correctly?

- Are there large/obvious gaps that would allow heat to escape?
 
#2,100
#2,100
Thanks for the advice gents. I think I may try chicken next. On the plus side, I was able to get some cherry and apple wood for like $15 already diced up.
 
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