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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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06-30-2012, 10:36 AM | #16 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Only during burn bans!
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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 |
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06-30-2012, 10:45 AM | #17 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
BBQ Ribs on a Weber http://bbq.netrelief.com/tips/how_to...ber_gill.shtml A longer burn process for kettles http://tvwbb.com/eve/forums/a/tpc/f/...Y&m=6750042994 Weber kettle grill -- fire advice for ribs http://www.bbq-brethren.com/forum/sh...d.php?t=107446 Weber Kettle, low-n-slow, let's see your setup http://www.bbq-brethren.com/forum/sh...d.php?t=129246 |
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Thanks from:---> |
06-30-2012, 11:08 AM | #18 |
Got Wood.
Join Date: 06-21-12
Location: SLC, UT
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Wow, great study. For a novice, I think I'll try Hot and Fast and get that nailed down, and then maybe I'll try L&S after. Thanks for the great info and keep it coming.
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06-30-2012, 11:38 AM | #19 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I like the basic line
"and work the fire to stabilize the temperature around 200-300 degrees." That takes a LOT of pressure off. One of the things I saw that was really bad on here is when people target 225. Like I said... that is an insane margin of error for the novice. Sure there are masters that nail 225.... and no, an arbitrary 225 is not the same as an arbitrary 270.... more frustration occurs at 225... don't believe me? Watch THIS in the case for brisket problems Quote:
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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Thanks from:---> |
06-30-2012, 11:42 AM | #21 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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Just book marked that!
Got a similar one for ribs? |
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06-30-2012, 11:43 AM | #23 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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So no one is saying They can't do 225.... no one is saying 225 won't get them there eventually... but dang if 225 has caused more frustration.... and we don't know how many just quit...
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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06-30-2012, 11:48 AM | #24 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Good point.... think of it this way Wampus...
Imagine a rack of ribs tossed on a hot gas grill.... Imagine a brisket tossed on a hot gas grill and cooked there for the duration... now think of this... the stigma of a hot temp is more connected to brisket than ribs in BBq and grilling lore... So... to make a case for hotter and faster... if we erase some of the stigma that associates itself with a hot brisket cook.... then think about it.... will someone rethink the thoughts of ribs (which actually can be cooked by grilling) using a higher temp? I am sorry if I confuse but the concept of hot and fast transcends both cuts. Please disregard if it confuses and except my apologies.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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06-30-2012, 11:55 AM | #25 |
Found some matches.
Join Date: 06-26-12
Location: Dayton, texas
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More proof I suck
Being new I did not know that 275 was hot and fast, but through trial and error i found that my ribs were much better if I cooked 275 rather than lower. Thanks for the edict
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:decision: getting fatter as we speak Char griller akorn Sear n' smoke Texas edition offset IQ 110 General wireless thermometer Maverick BBQ thermometer Acu-rite timer |
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07-01-2012, 04:42 PM | #27 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I don't have any brothers. Only sisters. Would you be my brother Donnie?
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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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07-01-2012, 04:45 PM | #28 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
These shots are incredible and all in the same place. Texas BBQ ...Mmmmmm
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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edict hot fast ribs |
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