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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-24-2010, 10:41 PM   #1
JazzCat
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Default Beef Ribs & Leg of Lamb (w/ photos)

set-up the Weber Grill/Smoker outta the wind.

Lamb on the left, beef on the right (grate & upper tier)...

Used olive wood for smoke flavour and got the grill/smoker to level at 250'F.
The lamb will roast until a 145'F internal temp, the beef ribs - about 3 and a half to four hours.

took almost 2 hours for the lamb to hit the target temp...

...lotsa fat on this leg portion...

Meanwhile, as the ribs were finishing up, bonus food was being prepped... like asparagus . . .
and ( again) Crash potatoes...

this time i used Yukons with Fennel and Caraway seeds and fresh sprigs of Rosemary once again. TummyYummY!
So, when it all was ready to eet, gigantic spoons scooped up all this food and plopped it all on plates for us to eetup


Yes, the ribs were marinated in Stubb's Beef Marinade, available at your local grocer . . .
the spears were seasoned with k-salt and white pepper . . .
and the taters are out of this world!

Thank you very much for swingin' by... I do appreciate it
I hope your Thanksgiving Day is wonderful and the remainder of the holiday weekend is safe, and hassle-free
Here's to your next dish being delish


"I am not a glutton – I am an explorer of food." ~ Erma Bombeck
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Unread 11-24-2010, 11:13 PM   #2
cameraman
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Looks great. I see the foil tins under both meats, but where's the fire?
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Unread 11-25-2010, 12:05 AM   #3
JazzCat
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Quote:
Originally Posted by cameraman View Post
Looks great. I see the foil tins under both meats, but where's the fire?
Thank you :) This grill is set-up to smoke. The fuel (charcoal) is off to the side. An 11 gauge stainless steel plate covers 75% of the bottom grate then rises up to the cooking grate.


This SS smoker plate fits neatly inside of and on top of the charcoal grate of a 22" Weber kettle...




The open lower-grate area provides enough space for lit charcoal.
Weber's old 3-wheeler venting system works wonderful using this smoker plate. Simply close the two vents on each side and keep open the one vent directly under the coal (opposite the wheel-less leg), therefore allowing air to flow only under the hot charcoal then thru and over the food on the upper grate.
11 gauge thickness.... this thing is a MONSTER!
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Unread 11-25-2010, 12:11 AM   #4
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That's a VERY nice set up with the S/S plate!
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Unread 11-25-2010, 03:52 AM   #5
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I can spot the Phire.
Nice usage of the briquette rails...I used them as legs for my UDS' basket.
Awesome looking cooking!
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Unread 11-25-2010, 10:02 AM   #6
bigabyte
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Looks great!
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Unread 12-22-2012, 12:11 PM   #7
elrcastor
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Quote:
Originally Posted by JazzCat View Post
Thank you :) This grill is set-up to smoke. The fuel (charcoal) is off to the side. An 11 gauge stainless steel plate covers 75% of the bottom grate then rises up to the cooking grate.


This SS smoker plate fits neatly inside of and on top of the charcoal grate of a 22" Weber kettle...




The open lower-grate area provides enough space for lit charcoal.
Weber's old 3-wheeler venting system works wonderful using this smoker plate. Simply close the two vents on each side and keep open the one vent directly under the coal (opposite the wheel-less leg), therefore allowing air to flow only under the hot charcoal then thru and over the food on the upper grate.
11 gauge thickness.... this thing is a MONSTER!
That's a wounderful SS insert, what are the dimensions on it? and what size of webber kettle?
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Unread 12-22-2012, 12:25 PM   #8
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Any chance you could post a picture of a drawing with dimensions of that plate you have there. If not that's cool to. Been wanting to make one forever.
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