The bbq photo & recipe thread
Discussion
Here's my post from (way) earlier in the year when I did beef ribs.
I'd recommend leaving the rib together till it's mostly cooked before slicing it up because it's shot through with fat and connective tissue and you want that all melting away once you get it above 170c or so.
Plus, the bones help to conduct the heat into the rest of the joint.
I'd recommend leaving the rib together till it's mostly cooked before slicing it up because it's shot through with fat and connective tissue and you want that all melting away once you get it above 170c or so.
Plus, the bones help to conduct the heat into the rest of the joint.
HD Adam said:
Nice sunny day in Costa Del Norfolk today so had a bit of a cook out.
First of all, Fire Up TheQuattro Offset Smoker.
On the left is a piece of belly pork which will be made into Cracklin's for lunch and on the right, Beef Ribs for dinner later on.
Schmooookin' Apple wood today
Next, assemble your Redneck outdoor cooking station.
Unless you want your entire house to smell of deep fried pig for a couple of weeks, that is.
The belly pork is cubed up and into the pan she goes
They get rendered down until they look like this.
To compliment this low calorie snack, I made some deep fried Lemon Pepper chicken.
Brine the chicken breasts for a couple of hours.
Slice them up, dust with lemon pepper and lob them in the batter.
Chuck them in the fryer till they look yummy.
Serve to assorted family. I made a Chipotle Mayo dip for the chicken as I had a can of peppers open and the Cracklin's get a dusting of Cajun Spices like Tony Chatcheree's or similar.
So, a couple of hours letting that go down, drinking beer and listening to top choons, it's on to the ribs.
After a few hours cooking at 225f, slice them though between the bones and get the heat up a bit.
These were cooked for about 7 hours, wrapped in foil then lobbed into a cooler to rest for 30 minutes whilst I got the spuds on, whipped up some green stuff to compensate for the days fat intake and grilled the corn cobs.
Ta da!!!!!!!!!!!
Finally, onto dessert with more beer and music till it got cold in the garden.
Verdict: Lovely flavor from the beef ribs. There's lots of fat that gets melted down to keep everything moist and they are pretty cheap at the butchers. Much more faffing about than Brisket but nice for a change.
First of all, Fire Up The
On the left is a piece of belly pork which will be made into Cracklin's for lunch and on the right, Beef Ribs for dinner later on.
Schmooookin' Apple wood today
Next, assemble your Redneck outdoor cooking station.
Unless you want your entire house to smell of deep fried pig for a couple of weeks, that is.
The belly pork is cubed up and into the pan she goes
They get rendered down until they look like this.
To compliment this low calorie snack, I made some deep fried Lemon Pepper chicken.
Brine the chicken breasts for a couple of hours.
Slice them up, dust with lemon pepper and lob them in the batter.
Chuck them in the fryer till they look yummy.
Serve to assorted family. I made a Chipotle Mayo dip for the chicken as I had a can of peppers open and the Cracklin's get a dusting of Cajun Spices like Tony Chatcheree's or similar.
So, a couple of hours letting that go down, drinking beer and listening to top choons, it's on to the ribs.
After a few hours cooking at 225f, slice them though between the bones and get the heat up a bit.
These were cooked for about 7 hours, wrapped in foil then lobbed into a cooler to rest for 30 minutes whilst I got the spuds on, whipped up some green stuff to compensate for the days fat intake and grilled the corn cobs.
Ta da!!!!!!!!!!!
Finally, onto dessert with more beer and music till it got cold in the garden.
Verdict: Lovely flavor from the beef ribs. There's lots of fat that gets melted down to keep everything moist and they are pretty cheap at the butchers. Much more faffing about than Brisket but nice for a change.
Just go down your local butcher. Beef long ribs should be a cheap cut as it is the left overs after they have made a rolled rib joint. I pay c£6 for a full rack and ask them to remove the membrane.
Short ribs/Jacobs ladder you shouldn't be paying anymore than £8 per kilo even for rare breed beef.
Short ribs/Jacobs ladder you shouldn't be paying anymore than £8 per kilo even for rare breed beef.
How di it turn out? It looks to have reduced in size quite a lot! I have always struggled with brisket due to its lack of fat in this country. In the states it comes with its cap of fat to lubticate in a long smoke. I guess if you go to a decent butcher they will cut it anyway you want it.
Fat on the outside of Brisket doesn't really penetrate the meat as such.
I trim it off to about an eighth of an inch thick because you want the rub and the smoke penetrating the meat.
As you say, it's all down to the cut of meat. Find a decent butcher (or order online)and get Brisket that has plenty of internal fat and connective tissue.
I trim it off to about an eighth of an inch thick because you want the rub and the smoke penetrating the meat.
As you say, it's all down to the cut of meat. Find a decent butcher (or order online)and get Brisket that has plenty of internal fat and connective tissue.
It did reduce in size, and I realise now that I needed a fattier cut. This was very lean. However, cut thing it was very tasty. The remains....
Edit. I did get mine from the local butcher as I do all my meat but not realised the fat bit.
Edit 2. Thinking of the fat, when I normally cook brisket I like the fat as it adds flavour etc. But saw this lean prepped up on the stall and waded in.
Edit. I did get mine from the local butcher as I do all my meat but not realised the fat bit.
Edit 2. Thinking of the fat, when I normally cook brisket I like the fat as it adds flavour etc. But saw this lean prepped up on the stall and waded in.
Edited by jmorgan on Sunday 22 June 13:07
Shaolin said:
miln0039 said:
I've order way too much food from the butcher so we'll all be well fed. 5kg of pork shoulder ordered - excited!
Sounds good, I don't think it's possible to order too much for a BBQ, people just seem to keep eating as long as there's anything left, hope it goes well and the weather is kind to you.Weather was cracking and turn out good.
I did the Pork shoulder (just shy of 5kg) on the rotisserie in the end as the BBQ was an "away" fixture (someone with a bigger house hosted!) so doing a full slow cook wasn't practical.
Anyway, rubbed up overnight and then cooked on the spit for approx. 2.5 hours. I personally would have done a few minutes less but some people were already convinced it wouldn't be cooked through!
It was lovely when it came off though, still moist and (most importantly) the crackling was epic!
miln0039 said:
In summary.
Weather was cracking and turn out good.
I did the Pork shoulder (just shy of 5kg) on the rotisserie in the end as the BBQ was an "away" fixture (someone with a bigger house hosted!) so doing a full slow cook wasn't practical.
Anyway, rubbed up overnight and then cooked on the spit for approx. 2.5 hours. I personally would have done a few minutes less but some people were already convinced it wouldn't be cooked through!
It was lovely when it came off though, still moist and (most importantly) the crackling was epic!
Good to hear! Weather was cracking and turn out good.
I did the Pork shoulder (just shy of 5kg) on the rotisserie in the end as the BBQ was an "away" fixture (someone with a bigger house hosted!) so doing a full slow cook wasn't practical.
Anyway, rubbed up overnight and then cooked on the spit for approx. 2.5 hours. I personally would have done a few minutes less but some people were already convinced it wouldn't be cooked through!
It was lovely when it came off though, still moist and (most importantly) the crackling was epic!
The only danger now is you get a reputation "Hey, lets get miln0039 to do it, it was great last time".Well done though, I like it quite well done on the outside, especially the dried out smokey, tasty corner bits
FiF said:
A photo heavy tutorial on that beef rib butchery would go down a treat on this thread I reckon. Any chance?
See this thread:http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Right, meat feast for tommorrow's BBQ duly purchased... 
This is my first time trying anything more adventurous than burgers and sausages, so keen to make sure I get it right.
The pork shoulder (1.5kg) and rack of ribs I'm planning to slow cook/smoke. I have wood chips which will be soaked in Jack D and water, a spritz of water/apple juice. I'm planning to baste with American Mustard then add a rub. Here's my (gas) BBQ:
The plan is to put the wood chips in a foil container directly above the left hand burner, then a foil container of water on top of the grill, with the meat on the right hand side of the grill away from direct heat.
How long will the pork shoulder and rib rack take to cook like this, and how do you know when they're done?
Do I need to trim any fat off the joint?
Anything else I need to consider?
This is my first time trying anything more adventurous than burgers and sausages, so keen to make sure I get it right.
The pork shoulder (1.5kg) and rack of ribs I'm planning to slow cook/smoke. I have wood chips which will be soaked in Jack D and water, a spritz of water/apple juice. I'm planning to baste with American Mustard then add a rub. Here's my (gas) BBQ:
The plan is to put the wood chips in a foil container directly above the left hand burner, then a foil container of water on top of the grill, with the meat on the right hand side of the grill away from direct heat.
How long will the pork shoulder and rib rack take to cook like this, and how do you know when they're done?
Do I need to trim any fat off the joint?
Anything else I need to consider?
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