Greetings Brethren,
A little history before the pics:
Almost a year ago, I discovered this website and lurked for months taking in info and techniques shared by all of you good folks. Up until my first real smoke, I did ribs in the oven and Pulled Pork in the crockpot and really believed that it was "Q."
Fast forward a couple of months and I dug out an old Aussie that I used to grill burgers on, and did my first rack of ribs (Baby Backs) on it using the indirect method with kroger lump charcoal. They were the best ribs I had ever tasted. A month or so later, I saw a CL ad for a Brinkman Gourmet for 30 bucks and snatched it up right away. This thing is great for pork butt in spite of the fact that there is no vent at the top.
Here are the Aussie and the Brinkman:
Anyway, I felt embarrassed posting my "sub par" cookers and decided to make a trip to Home Depot and grab a couple of things. I am now the proud owner of a OTG 22.5, a Smokey Joe Silver, and a charcoal chimney:
Lets fire this thing up. It's my first time with a charcoal chimney and I admit I was clueless. I'm using Kingsford Blue for this smoke and I normally use lump. Someone here (I wish I could remember who) posted a tip about using 91% Isopropyl alcohol to start lump with and let me tell you, it works great. However, it does not work with briquettes. So, I read up on it, grabbed some newspaper (I hate working with burning newspaper) and gave it a shot. I had my doubts, but here it is (Joe wanted to help):
I am really impressed with the charcoal chimney:
Here are the Beef ribs with salt, pepper and garlic powder:
On the Weber:
After an hour and a half:
Time to get the Italian potatoes going. Diced up a 5 pound bag of red potatoes:
Par boil them for 10 minutes so they absorb the seasoning and butter better. Sprinkle some Good Seasons Italian Dressing into the bottom of the pan first:
Dump the par boiled reds into the pan and finish off the first packet of Good Seasonings. Open the second packet and sprinkle that on as well:
Add the slices of butter (about a stick and a half):
Cover with foil, in the oven at 350 for about 35 minutes. Take them out of the oven and broil them until they reach your desired brownness:
Started a simple dessert, crescent rolls with chocolate chips:
Poured the chef a drink:
Rolled the chocolate chips up in the crescents and pinched the ends:
Pulled the ribs off the cooker:
Pulled dessert out of the oven:
Plated pic with pepperoncini:
These were the best beef ribs I have done to date. The Italian potatoes are always outstanding and the pepperoncini really compliments the ribs.
I love the OTG so far. Feel a little more professional, but have a long way to go.
Thanks for looking folks.
Dave
A little history before the pics:
Almost a year ago, I discovered this website and lurked for months taking in info and techniques shared by all of you good folks. Up until my first real smoke, I did ribs in the oven and Pulled Pork in the crockpot and really believed that it was "Q."
Fast forward a couple of months and I dug out an old Aussie that I used to grill burgers on, and did my first rack of ribs (Baby Backs) on it using the indirect method with kroger lump charcoal. They were the best ribs I had ever tasted. A month or so later, I saw a CL ad for a Brinkman Gourmet for 30 bucks and snatched it up right away. This thing is great for pork butt in spite of the fact that there is no vent at the top.
Here are the Aussie and the Brinkman:
Anyway, I felt embarrassed posting my "sub par" cookers and decided to make a trip to Home Depot and grab a couple of things. I am now the proud owner of a OTG 22.5, a Smokey Joe Silver, and a charcoal chimney:
Lets fire this thing up. It's my first time with a charcoal chimney and I admit I was clueless. I'm using Kingsford Blue for this smoke and I normally use lump. Someone here (I wish I could remember who) posted a tip about using 91% Isopropyl alcohol to start lump with and let me tell you, it works great. However, it does not work with briquettes. So, I read up on it, grabbed some newspaper (I hate working with burning newspaper) and gave it a shot. I had my doubts, but here it is (Joe wanted to help):
I am really impressed with the charcoal chimney:
Here are the Beef ribs with salt, pepper and garlic powder:
On the Weber:
After an hour and a half:
Time to get the Italian potatoes going. Diced up a 5 pound bag of red potatoes:
Par boil them for 10 minutes so they absorb the seasoning and butter better. Sprinkle some Good Seasons Italian Dressing into the bottom of the pan first:
Dump the par boiled reds into the pan and finish off the first packet of Good Seasonings. Open the second packet and sprinkle that on as well:
Add the slices of butter (about a stick and a half):
Cover with foil, in the oven at 350 for about 35 minutes. Take them out of the oven and broil them until they reach your desired brownness:
Started a simple dessert, crescent rolls with chocolate chips:
Poured the chef a drink:
Rolled the chocolate chips up in the crescents and pinched the ends:
Pulled the ribs off the cooker:
Pulled dessert out of the oven:
Plated pic with pepperoncini:
These were the best beef ribs I have done to date. The Italian potatoes are always outstanding and the pepperoncini really compliments the ribs.
I love the OTG so far. Feel a little more professional, but have a long way to go.
Thanks for looking folks.
Dave
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