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Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Thu May 28, 2020 10:33 pm
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 47323
doug rr wrote:
E.H. Ruddock wrote:
doug rr wrote:
E.H. Ruddock wrote:
Might be able to smoke some cheese on that top rack
its on the list
I'm smoking a bunch of cheese this weekend. Doing cheddar, pepper jack, and maybe one other. Not sure yet
nice, whats your process and setup?
I do a cold smoke in a traditional charcoal smoker. Only light maybe three charcoal pieces at a time, put the cheese on a baking rack with a tray of ice underneath it on the top rack. 3 hours is usually the sweet spot and that way I only have to change the charcoal a couple times and use just a few wood chips at a time
_________________ Clouuuuds Rolll byyy...BANG BANG BANG BANG
Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Fri May 29, 2020 12:55 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24077 Location: almost in canada
530 friday morning...just lit the fire and poured a little brown in my coffee...sitting outside and can hear seals bark in the distance through the fog..good morning
Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Fri May 29, 2020 3:12 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24077 Location: almost in canada
wease wrote:
You gonna throw a brisket on there?
today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..
tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and going to give it a shot
Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Fri May 29, 2020 4:14 pm
Looks Like a Cat
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
wease wrote:
You gonna throw a brisket on there?
today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..
tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and going to give it a shot
Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Fri May 29, 2020 4:39 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24077 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
wease wrote:
You gonna throw a brisket on there?
today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..
tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and going to give it a shot
describe your rub . . . slowly
im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..
the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only
Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Fri May 29, 2020 5:16 pm
Looks Like a Cat
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
wease wrote:
You gonna throw a brisket on there?
today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..
tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and going to give it a shot
describe your rub . . . slowly
im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..
the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only
that surprises me. i would've thought for sure that you have your rub down to a science.
do you do sauce at the end?
also, how often do you do beef ribs (not short ribs)? it's hard to find them around here.
Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Fri May 29, 2020 5:43 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24077 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
wease wrote:
You gonna throw a brisket on there?
today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..
tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and going to give it a shot
describe your rub . . . slowly
im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..
the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only
that surprises me. i would've thought for sure that you have your rub down to a science.
do you do sauce at the end?
also, how often do you do beef ribs (not short ribs)? it's hard to find them around here.
most rubs all have the same stuff in them and to be honest i don't want to buy all those spices in large bulk containers and take up space...i'm almost always a no sauce guy, all texas style for me...i do put various sauces out for people to use though..a little spray of apple cider vinegar throughout the process is enough for me...funny thing I've never done the large beef ribs and i absolutely love them...keep wanting to try them on my own instead of just eating them at other places.. for the ribs i always use the 3-2-1 method for spare and 2-2-1 for baby backs..works every time
Post subject: Re: There is not a thread dedicated to outdoor grilling
Posted: Fri May 29, 2020 6:48 pm
Looks Like a Cat
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
wease wrote:
You gonna throw a brisket on there?
today is 2 slabs of spare ribs and one baby back....we have a couple friends coming over for a mid day bbq..
tomorrow i'm trying something new and throwing a nice chuck roast on the egg...a poor mans brisket..i was reading about it the other day and going to give it a shot
describe your rub . . . slowly
im not a homemade rub guy....i just order a couple different on line from salt lick in austin tx...sometimes i use a trader joe one thats coffee based too..
the 2 slabs of spare are just mustard based with the salt lick and the baby backs are salt and pepper only
that surprises me. i would've thought for sure that you have your rub down to a science.
do you do sauce at the end?
also, how often do you do beef ribs (not short ribs)? it's hard to find them around here.
most rubs all have the same stuff in them and to be honest i don't want to buy all those spices in large bulk containers and take up space...i'm almost always a no sauce guy, all texas style for me...i do put various sauces out for people to use though..a little spray of apple cider vinegar throughout the process is enough for me...funny thing I've never done the large beef ribs and i absolutely love them...keep wanting to try them on my own instead of just eating them at other places.. for the ribs i always use the 3-2-1 method for spare and 2-2-1 for baby backs..works every time
I recommend checking the ribs at the end of this step using the Thermapen Mk4, one of my favorite handheld thermometers which has a very small tip and is able to get between the bones very easily.
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