Official BBQ thread

[slaughterx]

1972 Buick Electra 225

 

[slaughterx]

About 3 hours in... Bout to take the wings off.

Bout to wrap this butt and the ribs

 

[DCAllAfrican]

Weber 18" Original Kettle Charcoal Grill - as low as $26.70 B&M YMMV CLEARANCE - Slickdeals.net

Weber 18" Original Kettle Charcoal Grill - as low as $26.70 B&M YMMV CLEARANCE

Target just marked the 18" kettle down to $26.70 at several Maryland stores. This price is as good as it gets. Link for reference: https://www.target.com/p/weber-18...A-13034657 Brickseek:

slickdeals.net

 

[elpablo21]

Ymmv deals never hit my area

 

[slaughterx]

I recommend everyone check their local Walmart asap as they are clearance deals on most grills rn. Anyway yesterday was a success. Brisket and pork butt came out great. Over cooked the ribs a bit tho.

Next time I need to make more of the smoked Mac n cheese, it went way too fast.

 

[cs02132]

Pretty sure I found beef ribs near me finally

Are these the same as these

 

[pmatic]

Nope, those are beef back ribs at your store. The beef ribs you want are beef short ribs.

Short ribs will typically be cut like this in American stores:

You gotta go to the butcher and ask for them uncut in plates.

 

[elpablo21]

Yeah Back Ribs are OK but not what you want. You're fighting through way more bone once cooked.

Did some before

 

[DCAllAfrican]

Beef Back ribs are weak.

You don't want that

 

[tupac jordan]

It’s so difficult to search for rib tips on Yelp because the stupid algorithm thinks you’re searching for tri tip.

 

[s0lefunk]

Been slacking on the grill. Tried the corn starch trick to get some pseudo-fried grilled wings. Turned out way better than I thought. Mixed the corn starch with Moe Cason’s chicken rub. Grilled at 375 for about 45 mins over indirect heat, flipped once halfway into the cook. Tossed in buffalo sauce then devoured.

 

[cs02132]

Finally secured some beef ribs. Gonna re watch some videos and do them tomorrow

any tips on keeping the heat steady for such a long time on a kettle? Was just gonna have some hot ones up to temp then keep some new ones next to them and check every now and then

 

[plansb]

Been slacking on the grill. Tried the corn starch trick to get some pseudo-fried grilled wings. Turned out way better than I thought. Mixed the corn starch with Moe Cason’s chicken rub. Grilled at 375 for about 45 mins over indirect heat, flipped once halfway into the cook. Tossed in buffalo sauce then devoured.

Looks great.

I let the wings sit on a rack in the fridge overnight, then do the corn starch and rub the next day. Indirect on the egg (with some apple wood) at 400* for 45-60 min. They are perfect imo.

 

[s0lefunk]

Looks great.

I let the wings sit on a rack in the fridge overnight, then do the corn starch and rub the next day. Indirect on the egg (with some apple wood) at 400* for 45-60 min. They are perfect imo.

For indirect did you do two-zone or did you spread the charcoal evenly around the basket and use heat deflector plates? I want to do a larger batch and two-zone cuts the cooking surface area in half... We have heat deflector plates which should solve the problem but didn't know if that effects the cook in any way.

This next batch I'm doing an overnight salt water brine to extract the blood and add moisture. Didn't add any wood chunks the first go round just to see how it would taste. Thinking of going with cherry wood this time, tossing in buffalo and garlic parm sauce.

 

[elpablo21]

Finally secured some beef ribs. Gonna re watch some videos and do them tomorrow

any tips on keeping the heat steady for such a long time on a kettle? Was just gonna have some hot ones up to temp then keep some new ones next to them and check every now and then

I come in peace.

If you are open to it, I think you would take your skill to another level if you used zone grilling.

I come in peace



How to Control Temperature with Indirect Cooking and The 2-Zone Setup for BBQ
https://amazingribs.com/more-techni...p-and-firing/how-control-temperature-indirect

 

[plansb]

For indirect did you do two-zone or did you spread the charcoal evenly around the basket and use heat deflector plates? I want to do a larger batch and two-zone cuts the cooking surface area in half... We have heat deflector plates which should solve the problem but didn't know if that effects the cook in any way.

This next batch I'm doing an overnight salt water brine to extract the blood and add moisture. Didn't add any wood chunks the first go round just to see how it would taste. Thinking of going with cherry wood this time, tossing in buffalo and garlic parm sauce.

I use the full deflector plate, so completely indirect the entire time. They still crisp up nicely and get some nice char from the radiant dome and deflector heat

 

[cs02132]

Did those beef ribs today
had 1 big rack and 1 small one. In the end I didn’t leave the big rack on long enough for all the fat to render out so there was still a good amount left in the “layers”

It was on for about 6 hours. I think it could have gone for 1-2 more hours
They were on for 5 then I wrapped them for 1 hour

disappointed but at least I didn’t do anything wrong, just didn’t leave it on for long enough
Next time I gotta go heavier on everything. More seasoning/flavor, more wood for smoke, and more time
I still have another rack in the freezer so I know for next time

the smaller one came out good as hell though

When I first put them on

2 hours in

5 hours in

The big one after I unwrapped it

Final product of the smaller one

 

[DCAllAfrican]

It's all about trial and error man. You found them, you tried. You got it next time. cs02132

 

[cs02132]

Yea the good thing about bbq is you can definitely see where you went wrong and go from there

next up I gotta brush up on smoking whole chickens in preparation for thanksgiving turkey
Gonna do whole birds and leg quarters to practice

 

[elpablo21]

Good looking bark cs02132

 

[Velle47]

copped the mini max dokey for quick cooks burgers steaks etc… thelarge egg is for the slow andlows…kettle strictly for wingsthe vortex method is undefeated in our house.
Blackstone for everything else gotta clean up my regulator line asap

 

[jrp44]

Finally secured some beef ribs. Gonna re watch some videos and do them tomorrow

any tips on keeping the heat steady for such a long time on a kettle? Was just gonna have some hot ones up to temp then keep some new ones next to them and check every now and then

Could try the

copped the mini max dokey for quick cooks burgers steaks etc… thelarge egg is for the slow andlows…kettle strictly for wingsthe vortex method is undefeated in our house.
Blackstone for everything else gotta clean up my regulator line asap

Did you build the table yourself?

 

[Velle47]

Could try the

Did you build the table yourself?

I wish I had a local woodworker build it for me

 

[riverdale road]

Lil something this past summer

 

[Velle47]

Today’s cook