On Dec 7, 9:15 pm, Denny Wheeler
wrote:
On Thu, 07 Dec 2006 23:08:23 -0500, Steve Calvin

wrote:
I do beef ribs the same way.Question: do beef ribs have that membrane?
Yes they do. Many cooks remove it, but some Texans enjoy gnawing on it
on the cooked rib. I'm inclined to agree,

More questions re beef ribs--I've never cooked 'em, nor ever eaten
'em. Have I missed a treat?
I certainly like them - try to find some with as much meat on them as
possible. Around teh holiday season you'll see lots of skimpy slabs,
because the meat has gone on boneless standing rib roasts.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

In article . net,
says...

snip

Any advice or words of encouragement?

Craig



Hi Craig, long time no see. Three words, beef back ribs.

Get the ones they've removed from a rib roast to make rib eye steaks.

Salt, pepper, smoke at 250F 'till they're about to fall off the bone.

OK, I'll try that. I'm still herfin' myself, but haven't had time for ASC
in a long time. Still selling my wine, though I sold the winery facility
last year. Where you located now? I'm in the LA area. If you send me your
email, we can take this off-line. Good to hear from an old friend.

Craig


Bill Still herfin' to the oldies.

I see you're getting some good advice. Ignore the trolls. They're as
bad here as a.s.c.

Remember that making excellent barbecue is like making excellent wine.
Just about anybody can make plonk but to make the really good stuff
takes good ingrediants, experience, and time.

Bill
--
Gmail and Google Groups. This century's answer to AOL and WebTV.

On Thu, 07 Dec 2006 15:19:15 GMT, Steve Wertz
wrote:

On Wed, 6 Dec 2006 23:08:06 -0600, DougW wrote:

Google came up with this. http://www.kosherbbq.com/

From the website:

STEP THREE:
Spray inside of the CrockPot™ type cooker with cooking spray.
Preheat the CrockPot™ type cooker on high for ½ hour covered.
...
-sw


oh jeez!

There is a Kosher BBQ joint around Atlanta... I've heard it is good
stuff... so it is possible.

Southern Kosher dudes smoking away...



-W


-Woogeroo®

------------------------------------------------
- remove NOBS to send email.
------------------------------------------------

Well, I made 3 chickens with about 4 hours of smoke, and they were fabulous.
One of them, the closest one to the firebox, got a bit overdone but still
very tasty. The others were perfect. My kids loved them. By the way, I
used a little mesquite, but I also used a chunk of apricot wood that I cut
from a tree I have here- didn't put out much fruit last year, so I figure
smokewood is a great use for it. In any case, 2 of the birds were rubbed
with pretty much what I rubbed on the shoulder roast, but without the chili
powder, and with much more thyme and white pepper. The third was rubbed
with a mixture of salt, white pepper, five spice powder, garlic and thyme.
As I say, all were truly excellent, and I'm glad some was left when I got
back from the synagogue, because the kids were well on their way to
devouring them by the time I left for synagogue Friday evening. I've never
before seen them go after something that ferociously, except candy and rib
roast.

Craig Winchell
"Pierre" wrote in message
ps.com...


OK, I bought myself a Char-Griller brand grill and optional side firebox
from Lowes, a cover and an Oregon Scientific wireless BBQ thermometer-
cost
around $240 total including sales tax, has around 580 sq. inches of
cooking
surface, and another approx 200 inches on a warming rack, cast iron grates
(which I seasoned). I used a mixture of charcoal and soaked mesquite
hunks.
I knew the meat would be overcooked rather than rare, but I decided to err
on the overcooked side, because I didn't trust the thermometer
(discovered,
however, that it was correct) and didn't want to cut into it and then
discover it to be too rare. The meat? Shoulder roast, notorious for its
lack of fat, but it didn't need 12 hours of smoking the way brisket does
(didn't have the time).

snip
Craig, looks like you're off and running with a full plume of smoke.
If you're looking for the cooking method (low and slow) to be the
tenderizing agent, you should probably forget about the terms rare/
medium rare etc. The slow methods referred to in this group as bbq
generally refer to bringing the meat up to a temperature at which the
collagens or stringy fibers which hold the meat together begin to break
down. yes, essentially cook the shit out of it, but not so much as to
have it dissintegrate completely or turn into a hockey puck. Hence the
art of this hobby. Your first runs should also be made with a fattier
cut, for better results, as was previously posted.
Try a small chuck roll, available from your butcher. Take it to 195°.

Thats my 2 sheckels. Good luck with the chickens.
Pierre

On 08 Dec 2006 07:27:00 GMT, wrote:

What did I forget?

Well, in my case, you forgot
"Invite over several friends cos 1 person won't manage to eat all of
that"

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

"Craig Winchell" wrote in message
ink.net...
Well, I made 3 chickens with about 4 hours of smoke, and they were
fabulous. One of them, the closest one to the firebox, got a bit overdone
but still very tasty. The others were perfect. My kids loved them. By
the way, I used a little mesquite, but I also used a chunk of apricot wood
that I cut from a tree I have here- didn't put out much fruit last year,
so I figure smokewood is a great use for it. In any case, 2 of the birds
were rubbed with pretty much what I rubbed on the shoulder roast, but
without the chili powder, and with much more thyme and white pepper. The
third was rubbed with a mixture of salt, white pepper, five spice powder,
garlic and thyme. As I say, all were truly excellent, and I'm glad some
was left when I got back from the synagogue, because the kids were well on
their way to devouring them by the time I left for synagogue Friday
evening. I've never before seen them go after something that ferociously,
except candy and rib roast.

Chicken is good starter fare. Lamb, any part but in particularly the rib,
is abosultely delicious. Try a shoulder or leg roast with a hot mustard and
rosemary crust with ground up bay leaf. Start it above three hundred and
reduce the heat half way to cooked. I use cherry wood on lamb.

Craig Winchell
"Pierre" wrote in message
ps.com...


OK, I bought myself a Char-Griller brand grill and optional side firebox
from Lowes, a cover and an Oregon Scientific wireless BBQ thermometer-
cost
around $240 total including sales tax, has around 580 sq. inches of
cooking
surface, and another approx 200 inches on a warming rack, cast iron
grates
(which I seasoned). I used a mixture of charcoal and soaked mesquite
hunks.
I knew the meat would be overcooked rather than rare, but I decided to
err
on the overcooked side, because I didn't trust the thermometer
(discovered,
however, that it was correct) and didn't want to cut into it and then
discover it to be too rare. The meat? Shoulder roast, notorious for its
lack of fat, but it didn't need 12 hours of smoking the way brisket does
(didn't have the time).

snip
Craig, looks like you're off and running with a full plume of smoke.
If you're looking for the cooking method (low and slow) to be the
tenderizing agent, you should probably forget about the terms rare/
medium rare etc. The slow methods referred to in this group as bbq
generally refer to bringing the meat up to a temperature at which the
collagens or stringy fibers which hold the meat together begin to break
down. yes, essentially cook the shit out of it, but not so much as to
have it dissintegrate completely or turn into a hockey puck. Hence the
art of this hobby. Your first runs should also be made with a fattier
cut, for better results, as was previously posted.
Try a small chuck roll, available from your butcher. Take it to 195°.

Thats my 2 sheckels. Good luck with the chickens.
Pierre

BBQ brisket smoked correctly should make you say wow! Dr BBQ's "Big Time BBQ
Cookbook" is the best single resource I've read. The type of wood used makes
a huge difference in the flavor of the meat. Mesquite and pecan both work
well with beef. The flavor should make you salivate uncontrollably!
"Craig Winchell" wrote in message
ink.net...
Hi. I just bought a smoker, and smoked my first piece of meat, with the
idea that eventually I'll be making great BBQ beef. Here's my problem:
I'm an orthodox Jew, and have never tasted real barbecue, so I don't know
what it's supposed to be like. All I know is that there was nothing
compelling about my first attempt. I know, however, that this must be
because mine was not what it's supposed to be. Not that it wasn't good,
mind you, it just wasn't addictive in the way that barbecue theoretically
should be. Since I'm an orthodox Jew, I'm limited to kosher meat from
kosher animals- beef, lamb or sheep, goat, and if I can find it, venison
and bison. So I'm embarking upon a journey here, to create memorable BBQ,
and I need to know what it's supposed to be. And there are no kosher
restaurants I can go to to find out. Any advice or words of
encouragement?

Craig

EMOVETHIS wrote:
On 08 Dec 2006 07:27:00 GMT, wrote:

What did I forget?

Well, in my case, you forgot
"Invite over several friends cos 1 person won't manage to eat all of
that"

Well, in my case, I forget what I forgot.
And besides, the other guy did it!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

wrote:
Well, in my case, I forget what I forgot.
And besides, the other guy did it!


Did what?!? ;-)

--
Steve

I forgot!!


--
--------------------------------- --- -- -
Posted with NewsLeecher v3.7 Final
Web @ http://www.newsleecher.com/?usenet
------------------- ----- ---- -- -

jim graham wrote:
BBQ brisket smoked correctly should make you say wow! Dr BBQ's "Big Time BBQ
Cookbook" is the best single resource I've read. The type of wood used makes
a huge difference in the flavor of the meat. Mesquite and pecan both work
well with beef. The flavor should make you salivate uncontrollably!

Well, the news server is down at Earthlink, and has been down for a few
days, so I'm posting from Google. I didn't have a chance yet to buy
the book. Did make a "2nd cut" brisket, 2 1/2 lbs. I chose 2nd cut
because it's fattier, and the brisket had been trimmed of external fat.
Wow!! It was indeed a compelling meal, and my wife, 3 kids (girls from
6 to 12) and I ate it at 1 sitting, not that that was hard to do. I
slightly undercooked it, at 180 degrees, and it was still a little bit
chewy, but the flavor was fabulous. I did it all with apricot wood
that I cut that day. Today I'm doing 3 more chickens- we have a
winemaker guest from NoCal, and I think he'll be pleased he's staying
with us over our Sabbath, 'cause he'll eat rather well, I believe.

Craig Winchell

wrote:
jim graham wrote:
BBQ brisket smoked correctly should make you say wow! Dr BBQ's "Big
Time BBQ Cookbook" is the best single resource I've read. The type of
wood used makes a huge difference in the flavor of the meat. Mesquite
and pecan both work well with beef. The flavor should make you salivate
uncontrollably!

Well, the news server is down at Earthlink, and has been down for a few
days, so I'm posting from Google. I didn't have a chance yet to buy
the book. Did make a "2nd cut" brisket, 2 1/2 lbs. I chose 2nd cut
because it's fattier, and the brisket had been trimmed of external fat.
Wow!! It was indeed a compelling meal, and my wife, 3 kids (girls from
6 to 12) and I ate it at 1 sitting, not that that was hard to do. I
slightly undercooked it, at 180 degrees, and it was still a little bit
chewy, but the flavor was fabulous. I did it all with apricot wood
that I cut that day. Today I'm doing 3 more chickens- we have a
winemaker guest from NoCal, and I think he'll be pleased he's staying
with us over our Sabbath, 'cause he'll eat rather well, I believe.

Being a Bronx goy, I can't recite the Brachos, but may your dreidel spin
for 8 days and may you all have a very happy Chanukkah! ;-))))^))))

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On 09 Dec 2006 01:58:26 GMT, wrote:

(to Craig)
Can you bottom post?

Using OE, he should be able to.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.