longwayfromhome
Full Fledged Farker
Hi there
So, third cook on the WSM. Have tried ribs, pork butt, now for some beef. This is a beef rib roast down our way. Was going to try as a prime rib, but they had cut off all the fat/meat mixed content above (below?) the main lump of meat, so decided to treat as a rib. Used SIL's 'Serious Barbecue' by Adam Perry Lang and his Short Ribs on pge 186. The whole prep was a bit too fiddly for my concept of BBQ, but came out looking pretty good and tasting excellent.
Result was a tad dry for my liking, but I didn't do the 2x rest like he said (the troops were murmuring) and cut short the last cook... I think it needed another hour in the cooker and needed the rests. It was just tender enough, but wasn't internally as juicy as I expected. Fortunately, the sauce out of the foil wrap was a winner and this dribbled over the meat was pretty sensational. I did think that the actual bark itself was almost too strong a flavour to eat - very, very intense.
Lesson, start earlier than you think!
Qus... is this a piece of meat where IT can be a guide to being done? What about probe resistance...I probed with the Thermapen and it was resistant on the two ends and like proverbial buttah in the central section?
Had a new Maverick OT-03BBQ to measure the grill temp as I was suspicious of the Weber dome gauge... it showed 20 degrees hotter on the grill surface up to about 250 and then about 10 degrees different. But next day, when I was cooking at 300 for chicken thighs, it was all over the place (though the grill was always hotter). So, very glad to have the thermometer and I have one with two probes on order.
Actually, as its a long weekend here, I cooked chicken thighs the next day - and we have a winner - by which I mean something which appealed to everyone, they were truly sensational. Before tasting, but out of the smoker, I was lamenting no sauce with them (my wife does a pretty mean drumstick roast which has excellent sauce as part of the cook)...but when we cut into them, they were dripping moisture and were obviously a very good cook. So, everyone loved these. The sweetness is a bit of a challenge to non-American tastes, but we can adjust that to some extent in the future.
Really enjoying the WSM, and tried some brickettes and these I found more difficult to stabilise, but once settled, went for hours.
Spring here in Aotearoa - land of the long white cloud.
TIA.
So, third cook on the WSM. Have tried ribs, pork butt, now for some beef. This is a beef rib roast down our way. Was going to try as a prime rib, but they had cut off all the fat/meat mixed content above (below?) the main lump of meat, so decided to treat as a rib. Used SIL's 'Serious Barbecue' by Adam Perry Lang and his Short Ribs on pge 186. The whole prep was a bit too fiddly for my concept of BBQ, but came out looking pretty good and tasting excellent.
Result was a tad dry for my liking, but I didn't do the 2x rest like he said (the troops were murmuring) and cut short the last cook... I think it needed another hour in the cooker and needed the rests. It was just tender enough, but wasn't internally as juicy as I expected. Fortunately, the sauce out of the foil wrap was a winner and this dribbled over the meat was pretty sensational. I did think that the actual bark itself was almost too strong a flavour to eat - very, very intense.
Lesson, start earlier than you think!
Qus... is this a piece of meat where IT can be a guide to being done? What about probe resistance...I probed with the Thermapen and it was resistant on the two ends and like proverbial buttah in the central section?
Had a new Maverick OT-03BBQ to measure the grill temp as I was suspicious of the Weber dome gauge... it showed 20 degrees hotter on the grill surface up to about 250 and then about 10 degrees different. But next day, when I was cooking at 300 for chicken thighs, it was all over the place (though the grill was always hotter). So, very glad to have the thermometer and I have one with two probes on order.
Actually, as its a long weekend here, I cooked chicken thighs the next day - and we have a winner - by which I mean something which appealed to everyone, they were truly sensational. Before tasting, but out of the smoker, I was lamenting no sauce with them (my wife does a pretty mean drumstick roast which has excellent sauce as part of the cook)...but when we cut into them, they were dripping moisture and were obviously a very good cook. So, everyone loved these. The sweetness is a bit of a challenge to non-American tastes, but we can adjust that to some extent in the future.
Really enjoying the WSM, and tried some brickettes and these I found more difficult to stabilise, but once settled, went for hours.
Spring here in Aotearoa - land of the long white cloud.
TIA.
