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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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12-09-2018, 05:53 PM | #1 |
Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
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Giganta-dinos
Saw a 1/2 cow laying on the counter at my favorite butcher. I was able to direct the cut and this is what I came home with.
Smoking over oak for 4 hours-ish then a wrap till tender. I'll post again when it's out of the smoker!
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Weber 22 1/2" Kettle, Pellet fired Bandera Last edited by Seefyre; 04-18-2021 at 02:16 PM.. |
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Thanks from: ---> |
12-09-2018, 05:58 PM | #2 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I think I like where this is going!
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Kettleheads Anonymous Charter Member |
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12-09-2018, 06:03 PM | #3 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I was thinking just the same thing.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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12-09-2018, 07:10 PM | #4 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Well, it's beef. It's smoked. Batting 1000 so far.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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12-09-2018, 07:12 PM | #5 |
Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
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At the wrap...
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Weber 22 1/2" Kettle, Pellet fired Bandera Last edited by Seefyre; 04-18-2021 at 02:16 PM.. |
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Thanks from: ---> |
12-09-2018, 07:19 PM | #6 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Awesome bones. Yum
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-09-2018, 07:47 PM | #7 |
is One Chatty Farker
Join Date: 08-05-18
Location: Sacramento, California
Name/Nickname : Kenny
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This is going to be good. What's the rub?
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KB BBQ Competition team KCBS Lifetime Member & CBJ Lonestar Grillz 30" Offset Cabinet 4 WSM's 1 WGA and stuff to make Fire & Smoke |
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12-09-2018, 07:51 PM | #8 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Looks great so far!
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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12-09-2018, 08:07 PM | #9 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Oh yeah!
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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12-09-2018, 09:08 PM | #10 |
Full Fledged Farker
Join Date: 04-14-16
Location: Dallas, Texas
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Looks so money!
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12-09-2018, 09:26 PM | #11 |
Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
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The rub was equal parts by weight hand cracked pepper and kosher salt. Here they are just a few minutes out of the oven Fed 10 with that slab! Literally melted in your mouth!!!
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Weber 22 1/2" Kettle, Pellet fired Bandera Last edited by Seefyre; 04-18-2021 at 02:16 PM.. |
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Thanks from:---> |
12-09-2018, 09:45 PM | #12 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Yummmmmmmmmmmmmmm!
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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12-10-2018, 08:41 AM | #13 |
Knows what a fatty is.
Join Date: 11-14-18
Location: Winnipeg, Manitoba
Name/Nickname : shoe
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Seefyre
Can you give some more info on what you did with those? Sunday I also tried to do some beef ribs, my first real cook with a new UDS I built. with some oak and briquettes. Utter fail. wondering how hot did you have the smoker for the first 4 hours, did you just go by time or internal temp? then temp and time in the wrap and you had them in the oven at that point correct? add anything when going in the wrap? monitoring internal temp do decide when done? sounds like you had excellent results and trying to learn where I went wrong. the ribs I did were cross cut but appeared to be about the same thickness as yours, mine varied but up to 2 1/2 " thick. thanks |
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12-10-2018, 09:50 AM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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You cleaned up on those bones
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-10-2018, 10:05 AM | #15 |
Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
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Debmar,
I ran my smoker at 275F for the four hours. Essentially I cooked them like I cook most of my large format cooks--smoke it until it looks right, then wrap until it "feels" right. The feel for me is probes like a ripe avocado. This rack cooked while wrapped @350F for 1 hr, 45 mins. I added a touch of water along with some freash onion and garlic to the mix Your cook will vary due to the use of briquettes, but this is my go to method. ~Cheers
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Weber 22 1/2" Kettle, Pellet fired Bandera |
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