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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. |
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08-02-2011, 07:46 AM | #1 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Bobby Flay Rib throw-down with pit-master Ed Michell
Did anyone watch the Bobby Flay Rib throw-down with pit-master Ed Michell? It took place in the Carolina’s. Ed Michell gets his smoker “super hot”, then he cooks his ribs 20 minutes on each side. He adds his sauce and cooks for just a few more minutes. That’s it! Ed won the throw-down.
This is crazy talk. Does anyone else do it this way? FYI, I think Bobby cooked his for about 9 hours. I can’t remember. I’m pretty sure he was driving with the ribs cooking on the gas trailer smoker. Maybe I’m wrong but, that’s the way I thought I saw it. Then Bobby used a Weber Ranch to put the sauce on the ribs.
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08-02-2011, 07:52 AM | #2 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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Haven't seen that show yet. Doesn't air here until August 19th from what I saw. [sucks].
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08-02-2011, 08:16 AM | #3 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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I think that is an old show, like two years old maybe older. Ed grills his ribs rather than smoke'em.
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08-02-2011, 08:49 AM | #4 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I think it was a repeat ..... 2009
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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08-02-2011, 08:54 AM | #5 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i saw it and questioned it and got called down for questioning a pitmaster like ed. if it works for him, great, but i can't afford to even try to cook ribs that way as i'm sure i'd ruin them.
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Out. Again. |
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08-02-2011, 09:07 AM | #6 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I live about 30 miles from where they held the contest and have actually eaten at that restaurant and the one in Wilson where Ed got his start years ago. That show was made over a year ago. I remember they said on the show that Ed cooked his ribs hot and fast. I don't remember the details. I do know that Ed can cook. I don't remember all about how Bobby cooked his ribs but I do know that he did not cook while pulling the grill. In fact, that gas grill that was in the scene where Bobby was driving in was not used at all. It was a brand new grill loaned by a local grill company for the show and was returned unused.
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08-02-2011, 09:10 AM | #7 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
08-02-2011, 10:05 AM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I have seen him in the BF throwdown, a Martha Stewart show, and on Man V. Food. In his restaurant, he foils the ribs to speed up the cook time after a short time over charcoal unwrapped. On the MS show, he was basically cooking them hot and fast over charcoal similar to what he did on the BF Throwdown show. It is very similar to the way the Rendezvous in Memphis cooks them.
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08-02-2011, 10:18 AM | #9 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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Either way I'm sure his ribs are very good.
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08-02-2011, 10:37 AM | #10 |
On the road to being a farker
Join Date: 06-29-11
Location: Prattville, Alabama
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apropos of nothing, once I was driving down the road and pulled up behind a pickup truck with what looked to be a commercial smoker bungied in the back, smoking.
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08-02-2011, 10:44 AM | #11 | |
is one Smokin' Farker
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
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So if that is the result of fast and hot I will stay with low and slow.
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08-02-2011, 10:50 AM | #12 | ||
Full Fledged Farker
Join Date: 08-04-10
Location: Orange County
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08-02-2011, 10:50 AM | #13 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Seems like some very successful rib crafters "finish" their ribs over direct high heat to caramelize some of the sugars from the rubs and sauces.
Using a bit of deductive reasoning, it would seem if this adds to the flavor profile that maybe high heat from the get-go to do the actual cooking might also work. My concern for this method would be walking that fine line of tasty caramelizing versus nasty charring and burning, and losing that beautiful smoke ring. |
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08-02-2011, 10:51 AM | #14 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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You'll notice Ed never calls his ribs "bbq"...so it really shouldn't matter how he cooks them to you guys. In Eastern North Carolina where Ed Mitchell is there is only one form of barbecue...ribs, chicken, any type of beef...well they do not fall into that singular category.
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08-02-2011, 10:59 AM | #15 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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I recently had ribs cooked hot n fast the right way and they are very good. One thing I did notice though is there was not much smoke flavor (if any) in the flavor profile. I guess this had to do with the ribs not being cooked very long.
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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bobby flay, ed michell, ribs |
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