Surf & Turf (Ribs 3 ways)

BurntOffering · 10-22-2014, 05:46 PM

Here is my brick BBQ.
Before someone brings it up, Yes those are new boards on the fence, But in my defence its not a 4th of July party until there's a fire!!!

I finally found a use for my old turkey fryer.

My BBQ has a fire grate that can be cranked up and down. For ribs I set it up with the grate near the ground, the wood and briquettes to one side and the water pan over the fire.

One rack done with a coating of mustard under our home made rub ( my sons preference), one with oil under rub using red oak for smoke.

The wife was born on Guam and insists her ribs are done traditionally with a marinade of lemon juice, soy sauce, black pepper, garlic salt, chopped onions, and ketchup. There is a few moinks thrown in for fun.

In nearly every kitchen in Guam there is a condiment called finadene, its usually a mixture of soy sauce, rice vinegar, thin sliced onions, thai bird chiles (or whatever you can get your hands on). There is normally chopped green onions and chiles floating on top but we prefer sliced tomatoes. It has a serious bite thats great on rice or over meat.

I plated this meal with one of our favorite side dishes, Halibut ceviche.

Thank You,

BigBobBQ · 10-22-2014, 06:25 PM

great looking cook. I like the pit.

Happy Hapgood · 10-22-2014, 07:30 PM

Thanks for posting some Excellent Food! All looks Great!

Ribeye Republic · 10-22-2014, 07:31 PM

Love the pit and the Guam seasonings sound interesting.

Big George's BBQ · 10-22-2014, 07:39 PM

I would take a plate please

Harbormaster · 10-22-2014, 08:51 PM

Quote:

Originally Posted by BurntOffering

Halibut ceviche.

Before I started hanging out with the farkers here I never would have considered even trying ceviche.

Now? I would be on that plate like a duck on a June bug. Would really like to try that sauce too!

Great lookin' cook, and I'm diggin' your pit too. Lotta good things happenin' in this post.

Bonewagon · 10-22-2014, 09:00 PM

That looks delicious!

THoey1963 · 10-23-2014, 12:44 AM

We all make our ribs similarly, but a little differently, but I'd love to try some of that ceviche and that sauce on the rice...

Titch · 10-23-2014, 12:49 AM

Great looking Pit and food mate

CravinQ · 10-23-2014, 03:23 AM

Nice roomy pit to enjoy. The selection of food on this cook is amazing. I'd like to hit on that sauce.

sam3 · 10-23-2014, 05:30 AM

Looks like you've done this once or twice before.

Great looking food!

BurntOffering · 10-23-2014, 09:21 AM

Thank You for the kind words.
I would encourage anyone to try the finadene it only takes a few minutes and works well with serrano chiles. The salt,vinager, chile bite grows on you.

10-22-2014, 05:46 PM	#1
BurntOffering On the road to being a farker Join Date: 06-10-14 Location: Suisun Ca	Surf & Turf (Ribs 3 ways) Here is my brick BBQ. Before someone brings it up, Yes those are new boards on the fence, But in my defence its not a 4th of July party until there's a fire!!! I finally found a use for my old turkey fryer. My BBQ has a fire grate that can be cranked up and down. For ribs I set it up with the grate near the ground, the wood and briquettes to one side and the water pan over the fire. One rack done with a coating of mustard under our home made rub ( my sons preference), one with oil under rub using red oak for smoke. The wife was born on Guam and insists her ribs are done traditionally with a marinade of lemon juice, soy sauce, black pepper, garlic salt, chopped onions, and ketchup. There is a few moinks thrown in for fun. In nearly every kitchen in Guam there is a condiment called finadene, its usually a mixture of soy sauce, rice vinegar, thin sliced onions, thai bird chiles (or whatever you can get your hands on). There is normally chopped green onions and chiles floating on top but we prefer sliced tomatoes. It has a serious bite thats great on rice or over meat. I plated this meal with one of our favorite side dishes, Halibut ceviche. Thank You, __________________ Steve Home made brick and electric smokers. Yellow Thermopen. Drawer full of BBQ impulse buys.:crazy: Snarky Curmudgeon

10-22-2014, 06:25 PM	#2
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	great looking cook. I like the pit. __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

10-22-2014, 07:30 PM	#3
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Thanks for posting some Excellent Food! All looks Great! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

10-22-2014, 07:39 PM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I would take a plate please __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-22-2014, 09:00 PM	#7
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	That looks delicious! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

10-22-2014, 07:31 PM	#4
Ribeye Republic is one Smokin' Farker Join Date: 08-15-14 Location: Claremore, OK	Love the pit and the Guam seasonings sound interesting.

10-23-2014, 12:44 AM	#8
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	We all make our ribs similarly, but a little differently, but I'd love to try some of that ceviche and that sauce on the rice... __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

10-23-2014, 12:49 AM	#9
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Great looking Pit and food mate __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

10-23-2014, 03:23 AM	#10
CravinQ Knows what a fatty is. Join Date: 10-19-14 Location: Lafayette, LA Name/Nickname : Mike	Nice roomy pit to enjoy. The selection of food on this cook is amazing. I'd like to hit on that sauce. __________________ Weber Gasser, Weber Summit Charcoal, Big Chief, KUDU

10-23-2014, 05:30 AM	#11
sam3 is One Chatty Farker Join Date: 01-15-14 Location: Byram Twp., NJ	Looks like you've done this once or twice before. Great looking food! __________________ BGE XL, BGE Mini, MAK 1 Star #385, 22.5 WSM, Weber Platinum, mini-WSM, PBC, Bradly OBS w/Auber & La Caja China

10-23-2014, 09:21 AM	#12
BurntOffering On the road to being a farker Join Date: 06-10-14 Location: Suisun Ca	Thank You for the kind words. I would encourage anyone to try the finadene it only takes a few minutes and works well with serrano chiles. The salt,vinager, chile bite grows on you. __________________ Steve Home made brick and electric smokers. Yellow Thermopen. Drawer full of BBQ impulse buys.:crazy: Snarky Curmudgeon