BBQ Bandit
Babbling Farker
- Joined
- Feb 15, 2008
- Location
- Harrisbu...
Tonite - was a personal first on many levels... running hot and fast on a stickburner... while cooking low and slow cooking beef back ribs and country style sausage. :shock:. Beef has been elusive for me in the past.... been told to treat it like brisket... on a stick (Jeff Dunham mod).
Hope it treats me better this time....ray:
Here's how... remember on the previous thread (part one) on the initial start-up... has shown multiple heating zones/temps in the Klose BYC.
http://www.bbq-brethren.com/forum/showthread.php?t=120485
Tonight, fired up with a full lit chimney of charcoal poured over a few oak splits... working for a target temp @ the cooler left end of the main chamber @ 300 degrees. Here's the twist... the left side upright vertical chamber runs about 50-70 degrees cooler... thereby its my low and slow chamber... when pushing hot and fast from the firebox. :thumb::thumb::thumb:
The plan is to season lightly the beef ribs with garlic salt on the bone side... (after the membrane is removed) and use a salt-free garlic/herb mix on the meat side... placing it in the middle shelf in the upright. On the upper rack will be the sausage... loosely coiled above the ribs.
The ultimate goal is to have the proteins smoked and prepped... for bbq-infused spaghetti... letting it meld overnight in a sauce for tomorrow's dinner.
Sounded and tasted like an idea to persue....
Hope it treats me better this time....ray:
Here's how... remember on the previous thread (part one) on the initial start-up... has shown multiple heating zones/temps in the Klose BYC.
http://www.bbq-brethren.com/forum/showthread.php?t=120485
Tonight, fired up with a full lit chimney of charcoal poured over a few oak splits... working for a target temp @ the cooler left end of the main chamber @ 300 degrees. Here's the twist... the left side upright vertical chamber runs about 50-70 degrees cooler... thereby its my low and slow chamber... when pushing hot and fast from the firebox. :thumb::thumb::thumb:
The plan is to season lightly the beef ribs with garlic salt on the bone side... (after the membrane is removed) and use a salt-free garlic/herb mix on the meat side... placing it in the middle shelf in the upright. On the upper rack will be the sausage... loosely coiled above the ribs.
The ultimate goal is to have the proteins smoked and prepped... for bbq-infused spaghetti... letting it meld overnight in a sauce for tomorrow's dinner.
Sounded and tasted like an idea to persue....