On our same towable BBQ pit, we do
grilled veggies, whole "baked" potatoes,
1/2 chickens, breasts. beef ribs, spare ribs
and a great selection
of sausage links (cajan, italian, swiss and
hot links). Even done buttermilk pancakes
for a crowd of 200+

All direct heat over red oak firewood.
Time and grill height is important for each
food item.

Sorry, the only BBQ (slow cookin') we know of
is if the meat is tough or a lesser cut of the beef.
Do have to agree that Brisket is the best of ALL
slow stuff. Can't beat ribs and tri - tip over direct
heat. Just my opinion after 25 years of "grillin".

Good food to all,
Lewis

San Luis Obispo County, Calif

Lewis wrote:

> Can't beat ribs and tri - tip over direct
> heat. Just my opinion after 25 years of "grillin".

Direct heat for tri-tip, sure, but ribs? Different strokes
for different folks. I've had a few samples of grilled ribs in
my life and they always taste of burnt pork-fat.

Dana

Yes to than Dana, unless you're using Beef Back Ribs
as we do here in Calif.


"Dana Myers" > wrote in message
. ..
> Lewis wrote:
>
>> Can't beat ribs and tri - tip over direct
>> heat. Just my opinion after 25 years of "grillin".
>
> Direct heat for tri-tip, sure, but ribs? Different strokes
> for different folks. I've had a few samples of grilled ribs in
> my life and they always taste of burnt pork-fat.
>
> Dana

Lewis wrote:
> Yes to than Dana, unless you're using Beef Back Ribs
> as we do here in Calif.

Where do you think I was born, raised and live this
very day?

I suppose if I'd read your original note really carefully,
I might have figured out that you were only talking about
beef when you said "ribs", even though everyone I know
means "pork ribs" when they say "ribs".

I'll leave it up to those more passionate about the subject
than I to mention the (un)popularity of top-posting in this
group.

Dana

>I'll leave it up to those more passionate about the subject
>than I to mention the (un)popularity of top-posting in this
>group.
Don't castigate, educate.

Abe wrote:
>> I'll leave it up to those more passionate about the subject
>> than I to mention the (un)popularity of top-posting in this
>> group.
> Don't castigate, educate.

Or, as far as the OP is concerned, get a feel of the neighborhood before you
bluster on in.
--
Dave
www.davebbq.com

On Jun 25, 4:34 pm, Dana Myers > wrote:
> Lewis wrote:
> > Can't beat ribs and tri - tip over direct
> > heat. Just my opinion after 25 years of "grillin".
>
> Direct heat for tri-tip, sure, but ribs? Different strokes
> for different folks. I've had a few samples of grilled ribs in
> my life and they always taste of burnt pork-fat.
>
> Dana

There's a place up in Weaverville Ca. that (occasionally) does ribs
direct using a big 8'x4' grill suspended about 2 feet over the coals.
Pretty good really. There's as many ways to cook meat as there's cooks
to make it isn't there? I like the variety.

Tutall wrote:
> On Jun 25, 4:34 pm, Dana Myers > wrote:
>> Lewis wrote:
>>> Can't beat ribs and tri - tip over direct
>>> heat. Just my opinion after 25 years of "grillin".
>> Direct heat for tri-tip, sure, but ribs? Different strokes
>> for different folks. I've had a few samples of grilled ribs in
>> my life and they always taste of burnt pork-fat.
>>
>> Dana
>
> There's a place up in Weaverville Ca. that (occasionally) does ribs
> direct using a big 8'x4' grill suspended about 2 feet over the coals.
> Pretty good really. There's as many ways to cook meat as there's cooks
> to make it isn't there? I like the variety.

Agreed, of course. The variety I don't like is that which tastes bad.
What you describe - direct heat a long way from the fire - is
significantly different from what "direct" heat normally is.
For example, even if fat is dripping down and burning, the burnt
fat smoke is probably dissipating before it makes it to the ribs
in this case.

I find I best like chickens done using "near indirect" heat; the chicken
is not directly above the fire, but *just* to the side so the chicken
drippings don't burn on the coals. The bird still gets a lot of radiant
heat and some smoke from the fire. Crispy skin, some smoke flavor and
none of the tallow-candle taste. I suspect I could get much the
same effect by cooking far above a direct fire, too.

Dana

On Jun 26, 9:53 am, Dana Myers > wrote:
> Tutall wrote:

> Agreed, of course. The variety I don't like is that which tastes bad.

*GASP* You don't? ;-)

> What you describe - direct heat a long way from the fire - is
> significantly different from what "direct" heat normally is.

Agreed. Most would assume a weber type direct grilling when they think
of "direct".
But I'm going up there next week and the convo reminded me this. This
little town does up a real old nice 4th of July celebration. Rodeo,
destruction derby, softball tourney, parade, the works.

> For example, even if fat is dripping down and burning, the burnt
> fat smoke is probably dissipating before it makes it to the ribs
> in this case.

Yeah, I always laugh when people talk about the flavor of burnt fat =
bbq.


> I find I best like chickens done using "near indirect" heat; the chicken
> is not directly above the fire, but *just* to the side so the chicken
> drippings don't burn on the coals. The bird still gets a lot of radiant
> heat and some smoke from the fire. Crispy skin, some smoke flavor and
> none of the tallow-candle taste.

EXACTLY! When I finally learned this is when I finally made good
grilled chicken. Now the skin only gets as burnt as I want it to be.


> I suspect I could get much the
> same effect by cooking far above a direct fire, too.

Yep, as the coals cool off I move the chix directly over them.

Got about 20 of the family gathering next week, so am going to rustle
up about 20+ lbs of butt and 4 racks of ribs this weekend to bring
up.

It'll save me a few hours over the grill that I can spend on the
river.

Tutall wrote:
> On Jun 26, 9:53 am, Dana Myers > wrote:

> But I'm going up there next week and the convo reminded me this. This
> little town does up a real old nice 4th of July celebration. Rodeo,
> destruction derby, softball tourney, parade, the works.

Sounds like classic Americana, with a little dust in the air
and summer heat coming on.

[...]

>> I find I best like chickens done using "near indirect" heat; the chicken
>> is not directly above the fire, but *just* to the side so the chicken
>> drippings don't burn on the coals. The bird still gets a lot of radiant
>> heat and some smoke from the fire. Crispy skin, some smoke flavor and
>> none of the tallow-candle taste.
>
> EXACTLY! When I finally learned this is when I finally made good
> grilled chicken. Now the skin only gets as burnt as I want it to be.

You're making me hungry for chicken. Gonna have to brine and
cook one tonight, I think.

[...]

> Got about 20 of the family gathering next week, so am going to rustle
> up about 20+ lbs of butt and 4 racks of ribs this weekend to bring
> up.
>
> It'll save me a few hours over the grill that I can spend on the
> river.

Sounds like a plan. Enjoy!

Dana

"Lewis" > wrote:
> Yes to than Dana, unless you're using Beef Back Ribs
> as we do here in Calif.
>
> "Dana Myers" > wrote in message
> . ..
> > Lewis wrote:
> >
> >> Can't beat ribs and tri - tip over direct
> >> heat. Just my opinion after 25 years of "grillin".
> >
> > Direct heat for tri-tip, sure, but ribs? Different strokes
> > for different folks. I've had a few samples of grilled ribs in
> > my life and they always taste of burnt pork-fat.

I've done this several times with great results to the enjoment of
all who've eaten them.

Beef Ribs, Bourbon-Glazed, Smoked

Rub

1/3 cup black pepper, ground
¼ cup paprika
2 tbs sugar
1 tbs salt2 tbs chili powder
2 tsp garlic powder
2 tsp onion powder

9 lbs of thick, meaty, beef ribs
(original recipe was for 3 racks of pork spareribs).

Bourbon Mop (Optional)

¾ cup Bourbon
¾ cup cider vinegar
½ cup water

'Bour-BQ' Sauce

¼ cup butter
¼ cup oil (preferably canola or corn)
2 medium onions, minced
¾ cup Bourbon
2/3 cup ketchup
½ cup cider vinegar
½ cup fresh orange juice
½ cup pure Vermont maple syrup
1/3 cup dark unsulphered molasses
2 tbs Worcestershire sauce
½ tsp black pepper, fresh ground
½ tsp salt

The night before, mix up the rub and apply ½ of it evenly over
the ribs. Put them in a plastic bag in the 'fridge overnight.

The next morning, take them out, pat them down with the remaining
rub and let them come to room temperature while you get the smoker
up to 200 - 220° F and mix up the mop, about 30 to 45 minutes.
Put the mop on low heat to warm up.

Put the ribs in the smoker. They're gonna cook around 4 hours.
Turn and mop 'em after 1 ½ and 3 hours. While they're smokin',
prepare the 'Bour-BQ' sauce in a large saucepan. Melt the butter
with the oil over medium heat. Add the onions and sauté 'til they
begin to turn golden, maybe 5 minutes. Add the remaining ingredients,
reduce the heat to low and cook until the mixtures thickens,
about 40 minutes, stirring frequently.

Brush the ribs with the sauce a couple of times in the last 45 minutes
of cooking. Return the remaining sauce to the stove and simmer
15 to 20 minutes 'til it's reduced by 1/3 and gooey and sticky.

When the ribs are ready, a fork will easily enter the meat.
Serve with the reduced sauce on the side.

Accompaniments —

Wilted salad

Glazed bacon

6 slices bacon, preferably thick & smoky
1½ tbs honey or maple syrup
1½ tbs prepared mustard
½ tsp cider vinegar
Bacon vinaigrette dressing

½ cup rendered bacon fat plus EVOO
3 garlic clove, minced
3 tbs cider vinegar
1 tbs honey or maple syrup
salt & fresh-ground black pepper to taste

10 to 12 cups torn leaf lettuce (2 to 3 Romaines)

Preheat oven to 325° F.
Arrange the bacon in a single layer on a baking sheet with sides.
Bake for 10 minutes. Pour off and reserve all rendered fat.

In a small bowl, mix the honey or maple syrup, mustard and vinegar.
Spread ½ the mixture over the bacon and bake for 7 to 8 minutes.
Turn the bacon over and spread it with the remaining syrup mixture.
Bake another 6 to 7 minutes or until medium brown and crispy.
Watch carefully for the last few minutes to avoid burning.
Cool briefly, then chop or crumble.

Warm the bacon fat and oil mixture over medium heat in a small skillet.
Add the garlic and sauté it briefly. Add the remaining dressing
ingredients and heat, stirring, 'til the honey dissolves.

Place the greens in a salad bowl and pour the warm dressing over them.
Toss lightly. Sprinkle the bacon over the salad and serve hot or at
oom temperature.

Batter-fried mushrooms

2 cups all-purpose flour
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon baking powder
1 pint beer
oil -- for deep-frying, olive, canola, peanut, safflower, corn,
soy or vegetable
36 to 48 medium whole mushrooms
Combine flour, salt, garlic powder, and baking powder in medium bowl.
Add beer and whisk until smooth. Cover and chill 30 minutes.
Whisk again, let stand in refrigerator until ready to use. Batter can
be prepared 1 day ahead if desired. Heat oil to 375 F. Holding stem,
dip each mushroom into batter, covering cap completely. Fry in small
batches until golden brown. Allow oil to return to 375 F before adding
next batch. Drain. They'll be eaten as fast as you can cook 'em!


Original Recipes from “Smoke & Spice”, by Cheryl & Bill Jamison

SOURDOUGH CORN BREAD

1 cup sourdough starter
2 ½ cups yellow corn meal
1 ½ cups evaporated milk
2 eggs, beaten
1 tbs sugar
¼ cup melted butter
½ tsp salt
1 tsp baking soda
1 tsp baking powder

Mix starter, corn mean, evaporated milk, eggs and sugar in a large
bowl. Stir in the melted butter, salt and soda. Turn into a 10"
greased frying pan, cover lightly and let rest in a warm place for
1/2 hour, then bake in hot oven (450F) for 25-30 minutes.
Serve hot with honey.

I've made this menu a couple of times for my family with pork
spareribs and once for me and a few beer buddies, using beef ribs.
In the latter case, I also pick up a case of a good beer to keep 'em
quiet while they wait. I never seem to make enough! All meats from the
nearby Argentine meat market.

Shopping list:

9 lbs of Beef Ribs, thick & meaty.

1/3 cup black pepper, ground
¼ cup paprika
3 tbs sugar
3 tbs salt
2 tbs chili powder
2 tbs garlic powder
2 tsp onion powder
1 ½ cup Bourbon
1 ½ cup cider vinegar
½ cup butter
½ cup oil (EVOO)
2 medium onions, minced
2/3 cup ketchup
½ cup fresh orange juice
½ cup pure Vermont maple syrup
⅓ cup dark unsulphered molasses
2 tbs Worcestershire sauce
6 slices bacon, preferably thick & smoky
3 tbs honey
2 tbs prepared yellow mustard
3 garlic clove, minced
3 leaf lettuce
2 cups all-purpose flour
2 teaspoon baking powder
1 pint can or bottle beer
olive oil, any – for deep-frying
36 to 48 medium whole mushrooms
1 cup sourdough starter
2½ cups yellow cornmeal
1½ cups evaporated milk
2 eggs, beaten
1 tsp baking soda

1 case good beer to keep the chef happy!

What did I forget?

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

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

Abe > wrote:
> >I'll leave it up to those more passionate about the subject
> >than I to mention the (un)popularity of top-posting in this
> >group.
> Don't castigate, educate.

Answer: "Because I like to read the question BEFORE the answer!"

Question: "Why don't you like top-posting?"

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

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

"Lewis" > wrote:
> Yes to than Dana, unless you're using Beef Back Ribs
> as we do here in Calif.
>
> "Dana Myers" > wrote in message
> . ..
> > Lewis wrote:
> >
> >> Can't beat ribs and tri - tip over direct
> >> heat. Just my opinion after 25 years of "grillin".
> >
> > Direct heat for tri-tip, sure, but ribs? Different strokes
> > for different folks. I've had a few samples of grilled ribs in
> > my life and they always taste of burnt pork-fat.

I've done this several times with great results to the enjoment of
all who've eaten them.

Beef Ribs, Bourbon-Glazed, Smoked

Rub

1/3 cup black pepper, ground
¼ cup paprika
2 tbs sugar
1 tbs salt2 tbs chili powder
2 tsp garlic powder
2 tsp onion powder

9 lbs of thick, meaty, beef ribs
(original recipe was for 3 racks of pork spareribs).

Bourbon Mop (Optional)

¾ cup Bourbon
¾ cup cider vinegar
½ cup water

'Bour-BQ' Sauce

¼ cup butter
¼ cup oil (preferably canola or corn)
2 medium onions, minced
¾ cup Bourbon
2/3 cup ketchup
½ cup cider vinegar
½ cup fresh orange juice
½ cup pure Vermont maple syrup
1/3 cup dark unsulphered molasses
2 tbs Worcestershire sauce
½ tsp black pepper, fresh ground
½ tsp salt

The night before, mix up the rub and apply ½ of it evenly over
the ribs. Put them in a plastic bag in the 'fridge overnight.

The next morning, take them out, pat them down with the remaining
rub and let them come to room temperature while you get the smoker
up to 200 - 220° F and mix up the mop, about 30 to 45 minutes.
Put the mop on low heat to warm up.

Put the ribs in the smoker. They're gonna cook around 4 hours.
Turn and mop 'em after 1 ½ and 3 hours. While they're smokin',
prepare the 'Bour-BQ' sauce in a large saucepan. Melt the butter
with the oil over medium heat. Add the onions and sauté 'til they
begin to turn golden, maybe 5 minutes. Add the remaining ingredients,
reduce the heat to low and cook until the mixtures thickens,
about 40 minutes, stirring frequently.

Brush the ribs with the sauce a couple of times in the last 45 minutes
of cooking. Return the remaining sauce to the stove and simmer
15 to 20 minutes 'til it's reduced by 1/3 and gooey and sticky.

When the ribs are ready, a fork will easily enter the meat.
Serve with the reduced sauce on the side.

Accompaniments —

Wilted salad

Glazed bacon

6 slices bacon, preferably thick & smoky
1½ tbs honey or maple syrup
1½ tbs prepared mustard
½ tsp cider vinegar

Bacon vinaigrette dressing

½ cup rendered bacon fat plus EVOO
3 garlic clove, minced
3 tbs cider vinegar
1 tbs honey or maple syrup
salt & fresh-ground black pepper to taste

10 to 12 cups torn leaf lettuce (2 to 3 Romaines)

Preheat oven to 325° F.
Arrange the bacon in a single layer on a baking sheet with sides.
Bake for 10 minutes. Pour off and reserve all rendered fat.

In a small bowl, mix the honey or maple syrup, mustard and vinegar.
Spread ½ the mixture over the bacon and bake for 7 to 8 minutes.
Turn the bacon over and spread it with the remaining syrup mixture.
Bake another 6 to 7 minutes or until medium brown and crispy.
Watch carefully for the last few minutes to avoid burning.
Cool briefly, then chop or crumble.

Warm the bacon fat and oil mixture over medium heat in a small skillet.
Add the garlic and sauté it briefly. Add the remaining dressing
ingredients and heat, stirring, 'til the honey dissolves.

Place the greens in a salad bowl and pour the warm dressing over them.
Toss lightly. Sprinkle the bacon over the salad and serve hot or at
oom temperature.

Batter-fried mushrooms

2 cups all-purpose flour
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon baking powder
1 pint beer
oil -- for deep-frying, olive, canola, peanut, safflower, corn,
soy or vegetable
36 to 48 medium whole mushrooms

Combine flour, salt, garlic powder, and baking powder in medium bowl.
Add beer and whisk until smooth. Cover and chill 30 minutes.
Whisk again, let stand in refrigerator until ready to use. Batter can
be prepared 1 day ahead if desired. Heat oil to 375 F. Holding stem,
dip each mushroom into batter, covering cap completely. Fry in small
batches until golden brown. Allow oil to return to 375 F before adding
next batch. Drain. They'll be eaten as fast as you can cook 'em!

Original Recipes from “Smoke & Spice”, by Cheryl & Bill Jamison

SOURDOUGH CORN BREAD

1 cup sourdough starter
2 ½ cups yellow corn meal
1 ½ cups evaporated milk
2 eggs, beaten
1 tbs sugar
¼ cup melted butter
½ tsp salt
1 tsp baking soda
1 tsp baking powder

Mix starter, corn mean, evaporated milk, eggs and sugar in a large
bowl. Stir in the melted butter, salt and soda. Turn into a 10"
greased frying pan, cover lightly and let rest in a warm place for
1/2 hour, then bake in hot oven (450F) for 25-30 minutes.
Serve hot with honey.

I've made this menu a couple of times for my family with pork
spareribs and once for me and a few beer buddies, using beef ribs.
In the latter case, I also pick up a case of a good beer to keep 'em
quiet while they wait. I never seem to make enough! All meats from the
nearby Argentine meat market.

Shopping list:

9 lbs of Beef Ribs, thick & meaty.

1/3 cup black pepper, ground
¼ cup paprika
3 tbs sugar
3 tbs salt
2 tbs chili powder
2 tbs garlic powder
2 tsp onion powder
1 ½ cup Bourbon
1 ½ cup cider vinegar
½ cup butter
½ cup oil (EVOO)
2 medium onions, minced
2/3 cup ketchup
½ cup fresh orange juice
½ cup pure Vermont maple syrup
⅓ cup dark unsulphered molasses
2 tbs Worcestershire sauce
6 slices bacon, preferably thick & smoky
3 tbs honey
2 tbs prepared yellow mustard
3 garlic clove, minced
3 leaf lettuce
2 cups all-purpose flour
2 teaspoon baking powder
1 pint can or bottle beer
olive oil, any – for deep-frying
36 to 48 medium whole mushrooms
1 cup sourdough starter
2½ cups yellow cornmeal
1½ cups evaporated milk
2 eggs, beaten
1 tsp baking soda

1 case good beer to keep the chef happy!

What did I forget?

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

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