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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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07-03-2013, 08:24 PM
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#1 |
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Babbling Farker
  
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Homer called....Hey Caveman Chops...DUH
So Homer called me today and said......."Hey Caveman Chops tonight...DUH" So I went to the store got for center cut bone in 1 1/2 thick. Whipped up some baby red taters with buttah and chives and here we go. After all what could possibly go wrong on a Holiday that has fireworks and booze....DUH
Chops seasoned and ready  Homer taking over on the Caveman routine  \Got them to about 100* - 120* internal and transferred to the grate to finish. Also turned off the bottom vents so they could ease up slow.  And the Holiday Money Shot........This was crazy good. Thanks for looking 
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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07-03-2013, 08:27 PM
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#2 |
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is Blowin Smoke!
 Join Date: 07-08-09
Location: Deer Park, Wa
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looks good enough for a throwdown
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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07-03-2013, 09:55 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Sir!
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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 |
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07-03-2013, 10:21 PM
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#6 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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yeah, baby, yeah!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-03-2013, 10:36 PM
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#7 |
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Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
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I must say I was cringing seeing those beautiful chops on the coals like that.
Then I said to myself "yup, he ruined 'em- bone dry and charred" Then you cut one open and I now want to be you close friend and neighbor! Wow, nice job. |
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07-03-2013, 11:38 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Love those big choppers. Nicely done!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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07-04-2013, 02:22 AM
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#10 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Yes sir!
Nice pork steaks!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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07-04-2013, 03:04 AM
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#11 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks fantastic, nicely done mate,
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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: |
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07-04-2013, 08:09 AM
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#13 | |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Quote:
 The method is really just the extreme of Hot n' Fast. For steaks it's pretty straightforward. Cook as normal until the IT is to your liking. I pull them at about 115*-120* and then rest tented for 5-10 minutes. Chops are different. I find the thicker the better. For some reason chops give a a false IT reading when I probe them while on the coals. The pen tells me they are cooler than what they actually are. Here is were probing for doneness like a Chef would check steaks makes it easier. The gooshier they are the more rare they are. I tired something different this time and pulled them when they were probing about 100*-120* but were still soft in the center. Then I put the grate back on, closed the bottom vents and let them come up to temp on the cool side of the grill. When checked with my pen, the IT and a touch test were more in sync. The results this time were a nicely blackened outside and a very juicy center. This time it worked out perfectly. So steaks run different than pork. Oh and if you're going to try this at home, which I highly advise you do. Make sure the steak you are using is thick and a choice cut at least. I've tried the cheaper cuts and the results are less than stellar. If you did this your first time there would never be a second. So, go out and get some really nice fat choice beef tenderloins about 8 oz each and go Caveman. Get ready for the most flavorful, juiciest steak of your life. Oh and anything above rare, and medium rare is pushing it will also affect the overall flavor experience. Next up is maybe chicken thighs or a Tr-Tip.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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07-04-2013, 09:22 AM
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#14 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Delicious looking chops!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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07-04-2013, 11:28 AM
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#15 |
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somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Nice chops Bluesman! Kudos to you and Homie!
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