MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-30-2013, 06:13 PM   #91
thunter
is One Chatty Farker
 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Default

Looks amazing! Wish I were there to get some.
__________________
Tony Hunter

Pit Happens!

Smokefleet Command
Lang 48 Patio - "Enterprise"
Weber 22.5 Premium Kettle - "Galileo"
Weber SmokeFire EX6 - “Defiant”
thunter is offline   Reply With Quote


Thanks from:--->


Old 07-30-2013, 06:37 PM   #92
Timmy Mac
Take a breath!
 
Join Date: 04-29-11
Location: Youngstown,Ohio
Default

Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.
__________________
Spittin' Feathers BBQ
Timmy Mac is offline   Reply With Quote


Thanks from:--->
Old 07-30-2013, 07:02 PM   #93
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

Quote:
Originally Posted by Timmy Mac View Post
Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.
I've been thinking the exact same thing!

Maybe a cut here called navel point?
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Thanks from: --->
Old 07-30-2013, 08:26 PM   #94
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Quote:
Originally Posted by Timmy Mac View Post
Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.
I believe there are plate short ribs and there are chuck short ribs. I think the 3 bone racks are chuck and the 4 bone racks are plate? I'm really not sure. I guess I should go back and ask - whatever they are, they are farking delicious.


Quote:
Originally Posted by buccaneer View Post
I've been thinking the exact same thing!

Maybe a cut here called navel point?
I think down where you're at the meat is on the bottom of the bones.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from: --->
Old 07-30-2013, 08:29 PM   #95
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

I think you should go back and eat...er... ask.
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 07-30-2013, 08:43 PM   #96
silverfinger
Babbling Farker
 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

I would love to know how Adam prepares his ribs.
They are the best I've ever had!
My goal this summer has been to learn how to smoke beef ribs.
I have done 3 cooks so far with some decent results.
And I was starting to feel pretty good about it intel today.
I have allot to learn.
I brought a couple of the bones home for the dog next door and I left them in my house for a couple of hours. They have this distinct smell, I just can't figure out what it is.
__________________
At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves

Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner! :mrgreen:
UDS In Progress: Thank's Q-Junky! :thumb:
Blackstone griddle.
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote


Thanks from:--->
Old 07-30-2013, 09:38 PM   #97
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Great thread and pics Greg & Silverfinger, thanks for sharing! Really nice of APL to give you the tour.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from: --->
Old 07-30-2013, 09:43 PM   #98
Timmy Mac
Take a breath!
 
Join Date: 04-29-11
Location: Youngstown,Ohio
Default

Always wanted to try his beef ribs. Seen Michael simon raving about them at daisy may in New York.
__________________
Spittin' Feathers BBQ
Timmy Mac is offline   Reply With Quote


Thanks from:--->
Old 08-08-2013, 02:39 PM   #99
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Went back today & got the short rib. Just farking phenomenal. I didn't take a picture of it because I basically just started stuffing my face after opening the box again.

Also had a bite of amazing pork - this slice right here.



Had to grab it to go today, but still had a little time to shoot the breeze. APL is a really nice guy - which is not surprising 'cause IMO outdoor cooks, from backyarders to prominent cooks, are just good folks across the board. Hoping to have time next week to hang out there for a little bit. Any SoCal Brethren wanna go gimme a holler.

I'll say it again - anybody who's in the area must check this out at least once and it's better to go multiple times. It's over on Sept. 5.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 08-08-2013, 02:44 PM   #100
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

I would go broke if I lived anywhere close to there. I would eat there several times a day every day.....
__________________
~Ren~
Fat Kids Club Founding Member
aawa is offline   Reply With Quote


Thanks from:--->
Old 08-08-2013, 02:52 PM   #101
che22879
is one Smokin' Farker
 
che22879's Avatar
 
Join Date: 07-09-10
Location: Los Angeles Ca
Default

You're killing me Greg!
__________________
2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.
che22879 is offline   Reply With Quote


Thanks from:--->
Old 08-08-2013, 03:23 PM   #102
lantern
is Blowin Smoke!
 
lantern's Avatar
 
Join Date: 12-16-07
Location: Marion,NC
Default

Quote:
Originally Posted by Timmy Mac View Post
Man that looks great. Is this a specific cut of short ribs? Never seen them that meaty.

If I'm not mistaken the super large ones are IMPS 123a's and the more uniform meaty kind are IMPS 130's.

The difference being that the 123a's are usually plate and are ribs 6,7 and 8. Generally they are three ribbers. The 130's are more uniform and smaller(not SMALL just not the massive 123a's) and usually come in 4 rib sections from ribs 2,3,4 and 5 from the chuck section.

Gonna try and score some this weekend for a smoke soon. Headed to the restaurant depot in Charlotte. Hopefully they will have something...if not I shall smoke something else. This diet is killing me!!!

Last edited by lantern; 08-08-2013 at 04:41 PM..
lantern is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 08-08-2013, 05:22 PM   #103
Grabnabber
Babbling Farker
 
Join Date: 02-25-10
Location: In the gutter.
Default

Great info lantern!
__________________
Tom
Grabnabber is offline   Reply With Quote


Thanks from:--->
Old 08-09-2013, 06:12 AM   #104
lantern
is Blowin Smoke!
 
lantern's Avatar
 
Join Date: 12-16-07
Location: Marion,NC
Default

Thanks.

On a funny note. Just yesterday I was doing some electrical and plumbing work for a retired doctor that now raises beef cattle. Soooooo I figured I'd ask him if he sold his beef to individuals and if he could get me the cuts I'm looking for. He says SURE I CAN SELL YOU ANY PART YA WANT SON. It'll be a dollar a pound. I thought that sounded too good to be true. So I decided to try and tell him what I was after. He stops me and says......any part so long as the cow has it....a dollar a pound LIVE WEIGHT...I will only sell you the whole cow son. LMAO!!

Well....at least I now know where I can get a steer and for how much. He said just tell him when he's on the way to the slaughterhouse and he'd hand it over to them while he's there. Hmmmmm....let's see...that's 1100lbs...650lbs hanging weight.....that's 1.69/lb....now to figure out how much the slaughterhouse will be and I may just take him up n this. LOL!!
lantern is offline   Reply With Quote


Thanks from:--->
Old 08-09-2013, 06:38 AM   #105
Ackman
Full Fledged Farker
 
Join Date: 04-26-10
Location: New Canaan, CT
Default

After following this thread, I went to RD last weekend to get a package of short ribs. They had a few different cuts to chose from and I had no idea what was what but picked a package that just looked good to me. It weighed 18 pounds...went to check out and it rang up $105--ouch. even the cashier did a double check and looked over the receipt --it was right $5.89 a pound....going in the cooker tomorrow, hopefully they are worth it.
__________________
Steve
-----------------
Ack-Que
WSM 18"
CookShack SM025
Lang 36
BWS Extended Party
Humphrey's Battle Box and matching Pint
Ackman is offline   Reply With Quote


Thanks from:--->
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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:54 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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