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View Full Version : Your basic backyard rib cook and Brethren mini-bash


landarc
03-11-2013, 01:47 PM
A couple of Brethren throwing down for an out-of-town Brethren. Plus a few friends and some ribs. As always, in it's entirety, copied from the blog. I did mess with a few ideas I have not mentioned here before.

Sunday found me at my friend Rob's house, firing up his 26" kettle to get some ribs on. We manage to get together like this from time to time, just to dial back the intensity and keep our hand in the smoking world. In this case, we would end up smoking 9 racks of St. Louis-style racks, and a random Wagyu Tri-tip that found it's way into our shopping basket, when we were supposed to be buying some Swiss Chard. I decided to throw down with a few things that I have not discussed with anyone before, a maple sugar rub, a smoked paprika rub and a gastrique-based BBQ sauce. Some of the basics...

Maple Sugar Rub:
60ml medium grind black pepper
40 ml kosher salt
40 ml maple sugar
20 ml harissa powder
7 ml fresh ground nutmeg
5ml powdered mustard

Combine all ingredients into a shaker. It is best to make this rub just before use. Any time storing it and the maple flavor takes over.

Smoke Paprika Rub:
80 ml medum grind black pepper
60 ml kosher salt
20 ml dry palm sugar
20 ml dried brown sugar
25 ml harissa powder
30 ml bourbon smoked sweet Spanish paprika
5ml each fresh ground nutmeg, ground allspice

Combine all ingredients into a shaker. The smoked paprika is nice, but, what is important is that it is fresh Spanish Sweet Paprika.

Bourbon Peach 'Gastrique' Sauce:
12 ounces peach nectar or juice
12 ounces cider vinegar
2 tablespoons rub (a simple run is fine, it could be salt and pepper)
2-3 ounces (weight) of smoked, barky, meat (I use brisket trimmings)
3 tablespoons of olive oil, rendered bacon lard or other oil
3 tablespoons chopped onion
8-12 ounces pan dripping from kettle
1 teaspoon Red Boat fish sauce
bourbon until it tastes right

1. Make the gastrique. Combine the vinegar, peach nectar, 1T of the rub and the barky meat in a sauce pan and simmer to reduce to 6 ounces total volume.

2. Add chopped onions, oil and pan drippings, simmer to reduce to 12 to 15 ounces.
3. Strain and return to sauce pan, add fish sauce and heat until smell of fish sauce is dissipated.
4. Add bourbon while sauce is simmering, keep adding and reducing through simmer until taste if correct.
5. Makes about 12 ounces of sauce. Note that this sauce is on the thin side, it is not meant to be a covering sauce.

The ribs were cut and trimmed to be St. Louis-style racks. The trimmings and such were also cooked and snacked on. The kettle was settled in at 285F or so. Cooking fuel was lump and natural briquettes, wood was red oak and apple.

http://i166.photobucket.com/albums/u105/landarc/ribs-raw_zps259e453c.jpg (http://i166.photobucket.com/albums/u105/landarc/ribs-raw_zps259e453c.jpg)
Half of the racks

http://i166.photobucket.com/albums/u105/landarc/ribs-rubbed_zps8a03c6bf.jpg (http://i166.photobucket.com/albums/u105/landarc/ribs-rubbed_zps8a03c6bf.jpg)
foreground-Paprika rubbed, background-Maple rubbed

http://i166.photobucket.com/albums/u105/landarc/ribs-kettlle_zps3c8705b2.jpg (http://i166.photobucket.com/albums/u105/landarc/ribs-kettlle_zps3c8705b2.jpg)
Not the proper way to load a kettle

There was some crowding on the 26" kettle, it required some extra moving of ribs through the cook, handling partially cooked ribs without gloves, yay, not. Incidentally, for those who love to fuss, Rob and I took off for lunch, and left the kettle to run unattended except for one check by phone. We asked Rob's wife to give us a report after about 40 minutes. After we returned, I shuffled ribs, then our friend Michael arrived, so we took off to go shopping, so the kettle was left unattended. Upon our return, a Wagyu tri-tip had been procured. It was so nice looking, so it was added to the kettle.

http://i166.photobucket.com/albums/u105/landarc/tritip-raw_zps86795aa0.jpg (http://i166.photobucket.com/albums/u105/landarc/tritip-raw_zps86795aa0.jpg)
Wagyu Tri-tip, marbled

Since the kettle was going I decided to just throw this baby on top of the coal stack. Yes, I just went for it. And it was fine. I did find out that Wagyu tri-tip behaves differently than my usual Choice and Angus tri-tips, it came up very slowly to 110F, then seemed to just jump to 130F in seconds. Next time, I will know. This learning curve did not cost us at the table though, as the next images will show.

http://i166.photobucket.com/albums/u105/landarc/tritip-cooked_zps72ec2c62.jpg (http://i166.photobucket.com/albums/u105/landarc/tritip-cooked_zps72ec2c62.jpg)
Hmm, looks okay


http://i166.photobucket.com/albums/u105/landarc/tritip-sliced_zpscda5c281.jpg (http://i166.photobucket.com/albums/u105/landarc/tritip-sliced_zpscda5c281.jpg)
Yep, that will work


And back to the ribs, which we cooked using our technique of benign neglect, this is what we ended up with.

http://i166.photobucket.com/albums/u105/landarc/tuboribs_zpsf95245b2.jpg (http://i166.photobucket.com/albums/u105/landarc/tuboribs_zpsf95245b2.jpg)
Too much meat? Noooo...

I think nine racks and a tri-tip are just fine for 6 adults. These looked pretty fine sitting there. And for those that care, no foil, no wrapping, no spritzing, heck, I spend at least 3 hours of the cook more than 5 miles away from the pit.

http://i166.photobucket.com/albums/u105/landarc/ribs-sliced_zpsd4b92caf.jpg (http://i166.photobucket.com/albums/u105/landarc/ribs-sliced_zpsd4b92caf.jpg)
I really like the top rack in this shot, perfect in every way

This was also a meet and great as there was a BBQ Brethren in town, Jeff Jenkins was in from Ohio, so we had him swing by for some ale and BBQ. The beer of the table was from Almanac Brewing, a seasonal fennel ale that was the right thing for the ribs and tri-tip.

http://i166.photobucket.com/albums/u105/landarc/thetableau_zps814cbb29.jpg (http://i166.photobucket.com/albums/u105/landarc/thetableau_zps814cbb29.jpg)
The Tableau

This meal did not suck, several other Belgians died that afternoon, so we were all happy campers by the end of the meal. The beans were a riff on the beans made by Paul Height from No Excuses BBQ, cooked under the ribs. There was a great salad as well, a nothing fancy meal of BBQ and ale.

Bamabuzzard
03-11-2013, 01:49 PM
Oh man those ribs look RIGHTEOUS!!!!!

landarc
03-11-2013, 01:50 PM
Jeff can weigh in, but, overall, I was a little disappointed with the overall cook. The kettle was crowded and I could not bring all the rack to the table just I would have liked. And the Wagyu needed to be done more, as it was a little too rare for Rob's wife. I am pretty sure I could have cooked that tri-tip to 150F and it would have been tender.

Thermal Mass
03-11-2013, 02:00 PM
Great cook!! Sounds like a ton of fun.
I really hope to get some of the local brethren here for a bash this spring.

The fennel ale really has me curious... How local is is it? My wife happens to be in West Covina this week...

I just realize she will be in Stockton in about a month if it is fairly local.?

Phubar
03-11-2013, 02:04 PM
Still looks great to me!
Nice Pheast Lando!

Offthehook
03-11-2013, 02:08 PM
I've had tons of Tri tip and that has to be the best one ive ever seen. Where did you get wagyu! I try to do prime but damn that is nice!

Smoothsmoke
03-11-2013, 02:09 PM
Good stuff!! That tri-tip looks insane!

Bonewagon
03-11-2013, 02:11 PM
I've had tons of Tri tip and that has to be the best one ive ever seen. Where did you get wagyu! I try to do prime but damn that is nice!

I agree - that tri-tip looks fantastic!

deguerre
03-11-2013, 02:11 PM
Nice cook Bob. I'm going to have to try the rubs. Think if I use the TBS= ~15ml it will get me close? Tell Rob we miss him.

Carbon
03-11-2013, 02:14 PM
I think nine racks and a tri-tip are just fine for 6 adults.

Sounds like fun times with great food!!

Now, in my book nine racks of ribs and a tri tip would have served about 20 of my friends. :)))

landarc
03-11-2013, 02:16 PM
Great cook!! Sounds like a ton of fun.
I really hope to get some of the local brethren here for a bash this spring.

The fennel ale really has me curious... How local is is it? My wife happens to be in West Covina this week...

I just realize she will be in Stockton in about a month if it is fairly local.?
They are from San Francisco and do very limited seasonal ales.

Almanac (http://www.almanacbeer.com/)

That being said, they can be found.

landarc
03-11-2013, 02:17 PM
I've had tons of Tri tip and that has to be the best one ive ever seen. Where did you get wagyu! I try to do prime but damn that is nice!
The tri-tip was from a place called Roberts Market in Woodside, CA. I am gonna find more, it was very, very, good.

Mexi "Q" Tioner
03-11-2013, 02:19 PM
Great looking ribs!

Offthehook
03-11-2013, 02:20 PM
The tri-tip was from a place called Roberts Market in Woodside, CA. I am gonna find more, it was very, very, good.

Wonder if they ship or have a place in so cal

bigabyte
03-11-2013, 02:21 PM
That is one serious meal!

landarc
03-11-2013, 02:23 PM
Wonder if they ship or have a place in so cal
You might reach out to Moose, he has a connection for Wagyu tri-tip in the Southland.

landarc
03-11-2013, 02:25 PM
That is one serious meal!
perhaps I can get a throw down entry out of this, maybe a 'My Specialty (http://www.bbq-brethren.com/forum/showthread.php?t=155403)' in the Throw Downs is in the offing.

Groundhog66
03-11-2013, 02:41 PM
Fantastic looking grub!

code3rrt
03-11-2013, 02:41 PM
Great stuff right there! Friends, food and a frothy beverage, whats not to like.

KC

deguerre
03-11-2013, 02:44 PM
So, I'm thinking no answer either means "yes", or "You farking MORON! Get some Metric measuring utensils!!!"

landarc
03-11-2013, 02:52 PM
Nice cook Bob. I'm going to have to try the rubs. Think if I use the TBS= ~15ml it will get me close? Tell Rob we miss him.

So, I'm thinking no answer either means "yes", or "You farking MORON! Get some Metric measuring utensils!!!"
yes! :becky:


and no, 1 tablespoon equals 14.6 ml

deguerre
03-11-2013, 02:54 PM
yes! :becky:


and no, 1 tablespoon equals 14.6 ml

Hmmmm...the converter I used gave me 14.7868...

Titch
03-11-2013, 03:01 PM
Must take note of your local,I may be in the area one day:hungry:

landarc
03-11-2013, 03:05 PM
Hmmmm...the converter I used gave me 14.7868...
you don't really think I measure carefully do you?

fingerlickin'
03-11-2013, 03:09 PM
I'd dance a jig to get a tri tip that looked like that around here. Very nice! :thumb:

deguerre
03-11-2013, 03:37 PM
you don't really think I measure carefully do you?

Actually yes. Yes I do. Critically in fact, for some things.

lastmajordude
03-11-2013, 05:26 PM
great eats, great spirits, great friends.....Just does not get much better!!!

tish
03-11-2013, 07:14 PM
Those ribs look great, Bob.... but I'd do some serious mayhem to get some of that tri-tip. It looks amazing! Why is it we can't get that out here in PA? :sad:

landarc
03-11-2013, 07:24 PM
Because, for us out here to have as much tri-tip as we could want, all of the stuff that would head east ends up coming here. :wink:

tish
03-11-2013, 08:36 PM
There is a place in NYC that sells wagyu steaks. If I can time it to get down there during business hours on my way home from the closing of my condo, I'll bring some home with me. It's just annoying you can't get roasts there. I was looking at the price online to buy some. The price wasn't as bad as I'd expected, but man.... the shipping will kill ya!! :doh:

BBQ Grail
03-11-2013, 08:41 PM
I hate it when mini-bash invitations get lost before delivery. It's almost as bad as someone running out of food when you're planning to show up with a bunch of friends...

BBQ Grail
03-11-2013, 08:42 PM
Can we debate the social significance and differences between Waygu and Kobe beef? Or has that happened before?

LMAJ
03-11-2013, 08:52 PM
Everything looks good, but that tri-tip has me drooling!

Big George's BBQ
03-11-2013, 09:37 PM
Looked like a Great get together And agree the Tri Tip looked really good Nice Job

boogiesnap
03-11-2013, 09:42 PM
great meal!

my thermapen must be off because 130* doesn't look like that!

nice work....i really like "benign neglect". that's why i BBQ and not grill. :becky:

martyleach
03-11-2013, 11:34 PM
Great looking food. And all I could do was suffer through a couple racks of beef ribs today... I didn't know Jeff was going to be out here!

landarc
03-11-2013, 11:47 PM
So, Jeff was a last minute thing, and coming off the last non-event, and already having planned the Rob event, I decided to squeeze Jeff into Rob's place. Going forward, I think Marty, you and I are going to be coordinating things. Jeff just happened to fall into this little hole in the schedule.

And Larry, it was on a Sunday, so there is that as well.

westy
03-12-2013, 02:17 AM
I bet youre your own worst critic. Everything looks fantastic. Sounds like a great time. Gotta give that sauce a try. Thanks for posting.

twinsfan
03-13-2013, 07:57 AM
That's not even fair! They look amazing!

oifmarine2003
03-13-2013, 09:35 AM
Man, that looks good landarc!

landarc
03-13-2013, 09:52 AM
Clearly it was not 130f by any standard I know of. But, a Thermapen was used, it several locations, each time saying 135f or so.