The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-20-2013, 07:05 PM   #16
smokainmuskoka
Take a breath!

 
smokainmuskoka's Avatar
 
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by superdan View Post
What's an oven?
It's what residents of condos with Draconian regulations about grills use to cook fake 'Que.
smokainmuskoka is offline   Reply With Quote


Unread 02-20-2013, 07:24 PM   #17
caliking
is One Chatty Farker

 
caliking's Avatar
 
Join Date: 01-13-10
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rcbaughn View Post
Those look pretty good. I might've put a little sauce on them and blasted them under the broiler to firm them up and make em crusty, but they are definitely better than what 90% of people had for dinner last night. I have taken a liking to using my handheld torch for getting crust that way I don't have to fire up the broiler alone, or if I don't feel like lighting the grill. Does a good job really fast, and it's fun as hell too to wield a torch around meat. LOL.
I personally try not to let a torch get close to my meat
__________________
EZ wood handled 3 wheeler | OTS | OTS mod to OTG | Ladybug SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with red nipples | SJG smoker mod | Simpsons SJS | Simpsons OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | LBGE | sbge | mini bge
caliking is offline   Reply With Quote


Unread 02-20-2013, 10:00 PM   #18
rcbaughn
Full Fledged Farker
 
rcbaughn's Avatar
 
Join Date: 09-27-12
Location: Birmingham, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by caliking View Post
I personally try not to let a torch get close to my meat
Hahahaha, permanently scarred for life!
__________________
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.
rcbaughn is offline   Reply With Quote


Unread 02-20-2013, 10:14 PM   #19
Offthehook
is One Chatty Farker

 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

With some of the temps you guys have going outside right now, I don't blame you.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Unread 02-21-2013, 10:11 AM   #20
Rib-O-Lator
Full Fledged Farker

 
Rib-O-Lator's Avatar
 
Join Date: 06-30-09
Location: seatle,wa
Downloads: 0
Uploads: 0
Default

i'm in seattle so the temps never get bad enough that we can't Q. all we have to worry about is, "how wet are we going to get running between the grill and the door."
__________________
http://www.facebook.com/tastyribs
1. Gas UDS 1. charcoal UDS
1. Big gasser
2. 22.5 kettles
a torch and weed burner in case the others fail, or i just want to burn somthin.
and a few Rib-O-lators (ROL)
Buford UDS kettle diffuser

B-O-B 206-999-0962 info@ribolator.com
http://www.ribolator.com
Rib-O-Lator is offline   Reply With Quote


Thanks from:--->
Unread 02-21-2013, 11:28 AM   #21
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

Yer beautiful B-O-B, don't ever change!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is online now   Reply With Quote


Unread 02-21-2013, 01:07 PM   #22
NickTheGreat
is one Smokin' Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

Interesting. I almost pussed out on my last brisket cook, but I pulled through
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Unread 02-21-2013, 01:35 PM   #23
Neonnblack
Full Fledged Farker
 
Join Date: 01-15-13
Location: Reno, NV
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rib-O-Lator View Post
i'm in seattle so the temps never get bad enough that we can't Q. all we have to worry about is, "how wet are we going to get running between the grill and the door."

Its never the wrong temp to q.
Neonnblack is offline   Reply With Quote


Unread 02-21-2013, 02:13 PM   #24
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Props for having the courage to post that here, knowing the push back you'd get.

Did the wood pieces look charred? It seems like 450°F to get them to make smoke. I wonder if they were processed somehow to reduce that smoke temp.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 02-21-2013, 04:28 PM   #25
RevZiLLa
is One Chatty Farker
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokainmuskoka View Post
Good oven ribs are better than no ribs at all.
+1

Never turn your nose up at good food.
__________________

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Thanks from:--->
Unread 02-21-2013, 07:52 PM   #26
Big Portagee
Is lookin for wood to cook with.
 
Big Portagee's Avatar
 
Join Date: 02-10-13
Location: Daly City, CA
Downloads: 0
Uploads: 0
Default

When the weather is stormy and you gotta have some ribs;

Directions

Preheat the oven to 275 degrees F.

Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.

Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Sauce and finish on the gas grill for 15 to 20 min or 1 to 2 min under broiler to set sauce

Recipe from Guy Fieri

excellent results
Big Portagee is offline   Reply With Quote


Unread 02-21-2013, 11:20 PM   #27
grantw
Full Fledged Farker
 
Join Date: 09-13-12
Location: canada
Downloads: 3
Uploads: 0
Default

the oven is where you keep you pans for your smokers...
grantw is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:31 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts