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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Time to Chuck
"VegA" > wrote in message ... > Tomorrow I hit the big 49 and was gonna do a nice chuck in the ol' pit > as a b-day treat for the wife and I. > > Long story short, it will have to wait till Thursday But on the up > side the temp will be in the 70's ! > > I got a 6# chuck roast that was on sale for $2#. Brisket is about $6# > where I live (Northern Il.) so that was not happening. > > Started marinating it yesterday with lowery's steakhouse, some brown > sugar (not much), some Jim Beam (bourbon) and some of my rub, and a > good amount of black pepper. > > Morning of the cook I will pat it dry and put my rub on it, some bacon > on top as it looks lean for a chuck. The smoke provided will be a > 50/50 mix of Jack Danials oak and mesquite. > > Plan is to smoke at 220-250 (I can nail 220 if the wind is calm) till > the meat hits 160, then wrap in foil till it hits about 200-205, with > a rest time of about 2 hours in foil, a thick towel, and in the > cooler. Baste with reserved marinade after the 1st hour, then every > 1/2 hour after that. > > Anything anyone would do different? I would move farther south. It's been in the 80's here for the last 6 months. Just kidding. Not kidding about the temperature though. Do you baste while it's resting? Interesting. I wouldn't do it due to letting heat out of the cooler. Let us know how it turns out. TFM® |
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Time to Chuck
Tomorrow I hit the big 49 and was gonna do a nice chuck in the ol' pit
as a b-day treat for the wife and I. Long story short, it will have to wait till Thursday But on the up side the temp will be in the 70's ! I got a 6# chuck roast that was on sale for $2#. Brisket is about $6# where I live (Northern Il.) so that was not happening. Started marinating it yesterday with lowery's steakhouse, some brown sugar (not much), some Jim Beam (bourbon) and some of my rub, and a good amount of black pepper. Morning of the cook I will pat it dry and put my rub on it, some bacon on top as it looks lean for a chuck. The smoke provided will be a 50/50 mix of Jack Danials oak and mesquite. Plan is to smoke at 220-250 (I can nail 220 if the wind is calm) till the meat hits 160, then wrap in foil till it hits about 200-205, with a rest time of about 2 hours in foil, a thick towel, and in the cooler. Baste with reserved marinade after the 1st hour, then every 1/2 hour after that. Anything anyone would do different? I been doin chuck like this for awhile with fantastic results but I always wonder if it could be better. When I was a teen I had some beef ribs that looked like they came off a T-REX. Meaty! TENDER! I have yet to find a beef rib like it. It also dripped of mesquite and the meat was very sticky. Damn near the best thing I ever put in my mouth. Any idea what kinda rib I ate and how it was accomplished? Thanks! -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
On Wed, 22 Apr 2009 00:49:26 -0400, TFM®
> wrote: snip >> Anything anyone would do different? > > >I would move farther south. It's been in the 80's here for the last 6 >months. I lived in Georgia for about 12 years. Loved the weather. That's all the good about that state I can comment on. > >Just kidding. Florida is sounding better every day. > >Not kidding about the temperature though. > >Do you baste while it's resting? Interesting. > >I wouldn't do it due to letting heat out of the cooler. > >Let us know how it turns out. > >TFM® The wonder of posting while drinking vast quantities of beer is that what you are thinking does not always come out of your fingers in the order intended. I was talking about basting during the smoke, not during the rest. Basting during the rest would not only let the heat out but wouldn't penetrate anyway. But you know that LOL -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
I guess "Time to Chuck" is better than "Time to Ralph".
-sw |
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Time to Chuck
On Wed, 22 Apr 2009 09:13:46 -0500, Sqwertz >
wrote: >I guess "Time to Chuck" is better than "Time to Ralph". > >-sw Don't know. Never cooked a Ralph }~ -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
On 22-Apr-2009, VegA > wrote: > Tomorrow I hit the big 49 and was gonna do a nice chuck in the ol' pit > as a b-day treat for the wife and I. > > Long story short, it will have to wait till Thursday But on the up > side the temp will be in the 70's ! > > I got a 6# chuck roast that was on sale for $2#. Brisket is about $6# > where I live (Northern Il.) so that was not happening. > > Started marinating it yesterday with lowery's steakhouse, some brown > sugar (not much), some Jim Beam (bourbon) and some of my rub, and a > good amount of black pepper. > > Morning of the cook I will pat it dry and put my rub on it, some bacon > on top as it looks lean for a chuck. The smoke provided will be a > 50/50 mix of Jack Danials oak and mesquite. > > Plan is to smoke at 220-250 (I can nail 220 if the wind is calm) till > the meat hits 160, then wrap in foil till it hits about 200-205, with > a rest time of about 2 hours in foil, a thick towel, and in the > cooler. Baste with reserved marinade after the 1st hour, then every > 1/2 hour after that. > > Anything anyone would do different? > > I been doin chuck like this for awhile with fantastic results but I > always wonder if it could be better. > > When I was a teen I had some beef ribs that looked like they came off > a T-REX. Meaty! TENDER! I have yet to find a beef rib like it. It > also dripped of mesquite and the meat was very sticky. Damn near the > best thing I ever put in my mouth. Any idea what kinda rib I ate and > how it was accomplished? > > > Thanks! I haven't cooked very many chuck roasts and it sounds like you know what you're doing, but I'd pull it at about 190° to 195°F and foil it for a couple of hours. I'm thinking it would still be well done, but not so likely to dry out. I've been looking for a decent sizsed chuck like that, but haven't seen one that I would pay the asking price for. I want to do a six to eight pounder at least once. I'd really like to do a whole chuck roll, but no way can I handle that much cooked meat without thowing a big party and giving it all away. That's my 2˘ and I'm sticking to it. -- Brick WA7ERO (Youth is wasted on young people) |
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Time to Chuck
On 22-Apr-2009, VegA > wrote: > Tomorrow I hit the big 49 and was gonna do a nice chuck in the ol' pit > as a b-day treat for the wife and I. > > Long story short, it will have to wait till Thursday But on the up > side the temp will be in the 70's ! > > I got a 6# chuck roast that was on sale for $2#. Brisket is about $6# > where I live (Northern Il.) so that was not happening. > > Started marinating it yesterday with lowery's steakhouse, some brown > sugar (not much), some Jim Beam (bourbon) and some of my rub, and a > good amount of black pepper. > > Morning of the cook I will pat it dry and put my rub on it, some bacon > on top as it looks lean for a chuck. The smoke provided will be a > 50/50 mix of Jack Danials oak and mesquite. > > Plan is to smoke at 220-250 (I can nail 220 if the wind is calm) till > the meat hits 160, then wrap in foil till it hits about 200-205, with > a rest time of about 2 hours in foil, a thick towel, and in the > cooler. Baste with reserved marinade after the 1st hour, then every > 1/2 hour after that. > > Anything anyone would do different? > > I been doin chuck like this for awhile with fantastic results but I > always wonder if it could be better. > > When I was a teen I had some beef ribs that looked like they came off > a T-REX. Meaty! TENDER! I have yet to find a beef rib like it. It > also dripped of mesquite and the meat was very sticky. Damn near the > best thing I ever put in my mouth. Any idea what kinda rib I ate and > how it was accomplished? > > > Thanks! Those beef ribs sound like the Beef Back Ribs I get here from Smithfield. They're meaty and fat both. They cook up juicy and drip all over your shirt while you try to eat them. Very rich tasting. I smoke them like spares, but I think they're better, at least as a change. I guess it's hard to beat well prepared spareribs. -- Brick WA7ERO (Youth is wasted on young people) |
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Time to Chuck
Snip
>I haven't cooked very many chuck roasts and it sounds like you know >what you're doing, but I'd pull it at about 190° to 195°F and foil it for >a couple of hours. I'm thinking it would still be well done, but not so >likely to dry out. Good idea. Think I'm gonna shoot for 195. >I've been looking for a decent sizsed chuck like that, but haven't seen >one that I would pay the asking price for. I want to do a six to eight >pounder at least once. I'd really like to do a whole chuck roll, but >no way can I handle that much cooked meat without thowing a big >party and giving it all away. That's my 2¢ and I'm sticking to it. I got it at Meijer. Went there today for something else and they still have it on sale fo $2#. You have to go to the butcher counter and ask for the size you want because they do not have anything that big on the floor. Thanks for the input! -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
VegA wrote:
> Tomorrow I hit the big 49 and was gonna do a nice chuck in the ol' pit > as a b-day treat for the wife and I. Happy Birthday! -- Janet Wilder way-the-heck-south Texas spelling doesn't count but cooking does |
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Time to Chuck
> >Those beef ribs sound like the Beef Back Ribs I get here from Smithfield. >They're meaty and fat both. They cook up juicy and drip all over your >shirt while you try to eat them. Very rich tasting. I smoke them like >spares, >but I think they're better, at least as a change. I guess it's hard to beat >well prepared spareribs. Well I got one slab of beef back ribs at Meijer today and will be puttin them on with the chuck tomorrow. They look real meaty and big. I will report back on how they turned out. Thanks! -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
On Wed, 22 Apr 2009 17:50:29 -0500, Janet Wilder
> wrote: >VegA wrote: >> Tomorrow I hit the big 49 and was gonna do a nice chuck in the ol' pit >> as a b-day treat for the wife and I. > > >Happy Birthday! Thank you kind lady!!!! -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
On 22-Apr-2009, VegA > wrote: > > > >Those beef ribs sound like the Beef Back Ribs I get here from > >Smithfield. > >They're meaty and fat both. They cook up juicy and drip all over your > >shirt while you try to eat them. Very rich tasting. I smoke them like > >spares, > >but I think they're better, at least as a change. I guess it's hard to > >beat > >well prepared spareribs. > > Well I got one slab of beef back ribs at Meijer today and will be > puttin them on with the chuck tomorrow. They look real meaty and big. > > I will report back on how they turned out. > > Thanks! I still have a couple of racks in the freezer. If I can find a "round tou-it", I'll take a pic and post it someplace. Good luck. I don't think you'll need it though. It's easy to cook beef back ribs. Keeping the grease off the front of your shirt is the hard part (or not). -- Brick WA7ERO (Youth is wasted on young people) |
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Time to Chuck
On Thu, 23 Apr 2009 04:49:04 GMT, "Brick"
> wrote: > >On 22-Apr-2009, VegA > wrote: > >> > >> >Those beef ribs sound like the Beef Back Ribs I get here from >> >Smithfield. >> >They're meaty and fat both. They cook up juicy and drip all over your >> >shirt while you try to eat them. Very rich tasting. I smoke them like >> >spares, >> >but I think they're better, at least as a change. I guess it's hard to >> >beat >> >well prepared spareribs. >> >> Well I got one slab of beef back ribs at Meijer today and will be >> puttin them on with the chuck tomorrow. They look real meaty and big. >> >> I will report back on how they turned out. >> >> Thanks! > >I still have a couple of racks in the freezer. If I can find a "round >tou-it", I'll >take a pic and post it someplace. Good luck. I don't think you'll need it >though. It's easy to cook beef back ribs. Keeping the grease off the front >of your shirt is the hard part (or not). Thanks! I think I might photo the entire day and post it over at food. -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
On Thu, 23 Apr 2009 04:49:04 GMT, "Brick"
> wrote: > >On 22-Apr-2009, VegA > wrote: > >> > >> >Those beef ribs sound like the Beef Back Ribs I get here from >> >Smithfield. >> >They're meaty and fat both. They cook up juicy and drip all over your >> >shirt while you try to eat them. Very rich tasting. I smoke them like >> >spares, >> >but I think they're better, at least as a change. I guess it's hard to >> >beat >> >well prepared spareribs. >> >> Well I got one slab of beef back ribs at Meijer today and will be >> puttin them on with the chuck tomorrow. They look real meaty and big. >> >> I will report back on how they turned out. >> >> Thanks! > >I still have a couple of racks in the freezer. If I can find a "round >tou-it", I'll >take a pic and post it someplace. Good luck. I don't think you'll need it >though. It's easy to cook beef back ribs. Keeping the grease off the front >of your shirt is the hard part (or not). Brick, OMG! These were BETTER than the ones I had years ago! Sticky. Ruined a shirt. Must have more! I been Q'in for years but only tried doing beef ribs once before. I had no clue what I was doing back then. That must have been 20 years ago. Gee, what you learn over time. Perfection was achieved here in Mc Henry county IL. today. I owe it all to the many years of trial and error, and in no small part to you and the others here in this NG. I keep somewhat silent for long periods of time but am always lurking and reading. On the days that I don't learn a new technique here, I am always inspired by you folks. Thanks all! -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
On 23-Apr-2009, VegA > wrote: > On Thu, 23 Apr 2009 04:49:04 GMT, "Brick" > > wrote: > > > > >On 22-Apr-2009, VegA > wrote: > > > >> > > >> >Those beef ribs sound like the Beef Back Ribs I get here from > >> >Smithfield. > >> >They're meaty and fat both. They cook up juicy and drip all over your > >> >shirt while you try to eat them. Very rich tasting. I smoke them like > >> >spares, > >> >but I think they're better, at least as a change. I guess it's hard > >> >to > >> >beat > >> >well prepared spareribs. > >> > >> Well I got one slab of beef back ribs at Meijer today and will be > >> puttin them on with the chuck tomorrow. They look real meaty and big. > >> > >> I will report back on how they turned out. > >> > >> Thanks! > > > >I still have a couple of racks in the freezer. If I can find a "round > >tou-it", I'll > >take a pic and post it someplace. Good luck. I don't think you'll need > >it > >though. It's easy to cook beef back ribs. Keeping the grease off the > >front > >of your shirt is the hard part (or not). > > Brick, > > OMG! These were BETTER than the ones I had years ago! > > Sticky. Ruined a shirt. Must have more! > > I been Q'in for years but only tried doing beef ribs once before. I > had no clue what I was doing back then. That must have been 20 years > ago. > > Gee, what you learn over time. > > Perfection was achieved here in Mc Henry county IL. today. > > I owe it all to the many years of trial and error, and in no small > part to you and the others here in this NG. I keep somewhat silent for > long periods of time but am always lurking and reading. On the days > that I don't learn a new technique here, I am always inspired by you > folks. > > Thanks all! Thank you for sharing the pleasure Gene. Whenever someone finally discovers his/her BBQ confidence, I like to think I might have had some small contribution to it. It is a pretty good feeling to know that you're going to produce good food everytime you cook. It's way better then wondering if you're going to have to get another or larger dog. Six years ago, I didn't know the difference between BBQ and Grilling. Some might say I still don't. But I'm going to 'Q' some butts and ribs for the community party tomorrow and I don't have the least doubt that it'll be good. -- Brick WA7ERO (Youth is wasted on young people) |
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Time to Chuck
"VegA" > wrote in message ... > On Wed, 22 Apr 2009 09:13:46 -0500, Sqwertz > > wrote: > >>I guess "Time to Chuck" is better than "Time to Ralph". >> >>-sw > Don't know. Never cooked a Ralph }~ It should be cooked in a porcelain vessel. TFM® |
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Time to Chuck
"Brick" > wrote in message ter.com... > > On 22-Apr-2009, VegA > wrote: > >> > >> >Those beef ribs sound like the Beef Back Ribs I get here from >> >Smithfield. >> >They're meaty and fat both. They cook up juicy and drip all over your >> >shirt while you try to eat them. Very rich tasting. I smoke them like >> >spares, >> >but I think they're better, at least as a change. I guess it's hard to >> >beat >> >well prepared spareribs. >> >> Well I got one slab of beef back ribs at Meijer today and will be >> puttin them on with the chuck tomorrow. They look real meaty and big. >> >> I will report back on how they turned out. >> >> Thanks! > > I still have a couple of racks in the freezer. If I can find a "round > tou-it", I'll > take a pic and post it someplace. Good luck. I don't think you'll need it > though. It's easy to cook beef back ribs. Keeping the grease off the front > of your shirt is the hard part (or not). I never wear a shirt when I eat ribs. If I'm eating at home, I don't even wear pants. TFM® |
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Time to Chuck
"Brick" > wrote in message ter.com... > > On 23-Apr-2009, VegA > wrote: > >> On Thu, 23 Apr 2009 04:49:04 GMT, "Brick" >> > wrote: >> >> > >> >On 22-Apr-2009, VegA > wrote: >> > >> >> > >> >> >Those beef ribs sound like the Beef Back Ribs I get here from >> >> >Smithfield. >> >> >They're meaty and fat both. They cook up juicy and drip all over your >> >> >shirt while you try to eat them. Very rich tasting. I smoke them like >> >> >spares, >> >> >but I think they're better, at least as a change. I guess it's hard >> >> >to >> >> >beat >> >> >well prepared spareribs. >> >> >> >> Well I got one slab of beef back ribs at Meijer today and will be >> >> puttin them on with the chuck tomorrow. They look real meaty and big. >> >> >> >> I will report back on how they turned out. >> >> >> >> Thanks! >> > >> >I still have a couple of racks in the freezer. If I can find a "round >> >tou-it", I'll >> >take a pic and post it someplace. Good luck. I don't think you'll need >> >it >> >though. It's easy to cook beef back ribs. Keeping the grease off the >> >front >> >of your shirt is the hard part (or not). >> >> Brick, >> >> OMG! These were BETTER than the ones I had years ago! >> >> Sticky. Ruined a shirt. Must have more! >> >> I been Q'in for years but only tried doing beef ribs once before. I >> had no clue what I was doing back then. That must have been 20 years >> ago. >> >> Gee, what you learn over time. >> >> Perfection was achieved here in Mc Henry county IL. today. >> >> I owe it all to the many years of trial and error, and in no small >> part to you and the others here in this NG. I keep somewhat silent for >> long periods of time but am always lurking and reading. On the days >> that I don't learn a new technique here, I am always inspired by you >> folks. >> >> Thanks all! > > Thank you for sharing the pleasure Gene. Whenever someone finally > discovers his/her BBQ confidence, I like to think I might have had > some small contribution to it. It is a pretty good feeling to know that > you're going to produce good food everytime you cook. It's way > better then wondering if you're going to have to get another or larger > dog. Six years ago, I didn't know the difference between BBQ and > Grilling. Some might say I still don't. But I'm going to 'Q' some butts > and ribs for the community party tomorrow and I don't have the > least doubt that it'll be good. Durn. I just checked the date and that's tomorrow. Sadly, the grass is growing with a vengeance here and we're into full time mowing mode. One of these days... TFM® |
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Time to Chuck
On 23-Apr-2009, =?iso-8859-1?B?VEZNrg==?= > wrote: > "Brick" > wrote in message > ter.com... > > > > On 22-Apr-2009, VegA > wrote: > > > >> > > >> >Those beef ribs sound like the Beef Back Ribs I get here from > >> >Smithfield. > >> >They're meaty and fat both. They cook up juicy and drip all over your > >> >shirt while you try to eat them. Very rich tasting. I smoke them like > >> >spares, > >> >but I think they're better, at least as a change. I guess it's hard > >> >to > >> >beat > >> >well prepared spareribs. > >> > >> Well I got one slab of beef back ribs at Meijer today and will be > >> puttin them on with the chuck tomorrow. They look real meaty and big. > >> > >> I will report back on how they turned out. > >> > >> Thanks! > > > > I still have a couple of racks in the freezer. If I can find a "round > > tou-it", I'll > > take a pic and post it someplace. Good luck. I don't think you'll need > > it > > though. It's easy to cook beef back ribs. Keeping the grease off the > > front > > of your shirt is the hard part (or not). > > > I never wear a shirt when I eat ribs. If I'm eating at home, I don't > even > wear pants. > > TFM® I don't consider myself to be truly chicken hearted, but I draw the line at eating hot dripping beef back ribs with no pants on. -- Brick WA7ERO (Youth is wasted on young people) |
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Time to Chuck
On 23-Apr-2009, =?iso-8859-1?B?VEZNrg==?= > wrote: > "Brick" > wrote in message > ter.com... > > > > On 23-Apr-2009, VegA > wrote: > > > >> On Thu, 23 Apr 2009 04:49:04 GMT, "Brick" > >> > wrote: > >> > >> > > >> >On 22-Apr-2009, VegA > wrote: > >> > > >> >> > > >> >> >Those beef ribs sound like the Beef Back Ribs I get here from > >> >> >Smithfield. > >> >> >They're meaty and fat both. They cook up juicy and drip all over > >> >> >your > >> >> >shirt while you try to eat them. Very rich tasting. I smoke them > >> >> >like > >> >> >spares, > >> >> >but I think they're better, at least as a change. I guess it's > >> >> >hard > >> >> >to > >> >> >beat > >> >> >well prepared spareribs. > >> >> > >> >> Well I got one slab of beef back ribs at Meijer today and will be > >> >> puttin them on with the chuck tomorrow. They look real meaty and > >> >> big. > >> >> > >> >> I will report back on how they turned out. > >> >> > >> >> Thanks! > >> > > >> >I still have a couple of racks in the freezer. If I can find a "round > >> >tou-it", I'll > >> >take a pic and post it someplace. Good luck. I don't think you'll > >> >need > >> >it > >> >though. It's easy to cook beef back ribs. Keeping the grease off the > >> >front > >> >of your shirt is the hard part (or not). > >> > >> Brick, > >> > >> OMG! These were BETTER than the ones I had years ago! > >> > >> Sticky. Ruined a shirt. Must have more! > >> > >> I been Q'in for years but only tried doing beef ribs once before. I > >> had no clue what I was doing back then. That must have been 20 years > >> ago. > >> > >> Gee, what you learn over time. > >> > >> Perfection was achieved here in Mc Henry county IL. today. > >> > >> I owe it all to the many years of trial and error, and in no small > >> part to you and the others here in this NG. I keep somewhat silent for > >> long periods of time but am always lurking and reading. On the days > >> that I don't learn a new technique here, I am always inspired by you > >> folks. > >> > >> Thanks all! > > > > Thank you for sharing the pleasure Gene. Whenever someone finally > > discovers his/her BBQ confidence, I like to think I might have had > > some small contribution to it. It is a pretty good feeling to know that > > you're going to produce good food everytime you cook. It's way > > better then wondering if you're going to have to get another or larger > > dog. Six years ago, I didn't know the difference between BBQ and > > Grilling. Some might say I still don't. But I'm going to 'Q' some butts > > and ribs for the community party tomorrow and I don't have the > > least doubt that it'll be good. > > > Durn. I just checked the date and that's tomorrow. Sadly, the grass is > growing with a vengeance here and we're into full time mowing mode. > > One of these days... > > TFM® No sweat. I actually cleaned the pit out this morning. Got 30# of butts on at a quarter after eleven. After three hours, the pit still hasn't made it up to cruising temperature. It's managing about 220°F at the stack though and about 200°F at the grate on both ends. It'll get the job done eventually. When I first got this pit and tried to learn, I would have been all over the place trying to get the heat up higher. I've since learned that the pit will do what it does if I just leave it the hell alone. In this case that 30# of meat is acting like one great big heat sink and the overall pit temp isn't going to come up until that meat warms up some more. I could make it hotter, but I'd just burn the meat closest to the firebox and not gain a damn thing in terms of making decent 'Q'. -- Brick WA7ERO (Might be a newbie out there somewhere that needs to know this) |
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Time to Chuck
In alt.food.barbecue, Brick > wrote:
> In this case > that > 30# of meat is acting like one great big heat sink and the overall pit > temp isn't going to come up until that meat warms up some more. Yep. I > could make it hotter, but I'd just burn the meat closest to the firebox > and not gain a damn thing in terms of making decent 'Q'. Yep. Indeed, one might agree with old-timers who don't use thermometers or clocks when they cook Q. They make the proper fire and cook the meat until it is done. -- The whole problem with the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts. -- Bertrand Russell |
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Time to Chuck
On Fri, 24 Apr 2009 18:00:27 GMT, "Brick"
> wrote: > >On 23-Apr-2009, =?iso-8859-1?B?VEZNrg==?= > >wrote: > >> "Brick" > wrote in message >> ter.com... >> > >> > On 22-Apr-2009, VegA > wrote: >> > >> >> > >> >> >Those beef ribs sound like the Beef Back Ribs I get here from >> >> >Smithfield. >> >> >They're meaty and fat both. They cook up juicy and drip all over your >> >> >shirt while you try to eat them. Very rich tasting. I smoke them like >> >> >spares, >> >> >but I think they're better, at least as a change. I guess it's hard >> >> >to >> >> >beat >> >> >well prepared spareribs. >> >> >> >> Well I got one slab of beef back ribs at Meijer today and will be >> >> puttin them on with the chuck tomorrow. They look real meaty and big. >> >> >> >> I will report back on how they turned out. >> >> >> >> Thanks! >> > >> > I still have a couple of racks in the freezer. If I can find a "round >> > tou-it", I'll >> > take a pic and post it someplace. Good luck. I don't think you'll need >> > it >> > though. It's easy to cook beef back ribs. Keeping the grease off the >> > front >> > of your shirt is the hard part (or not). >> >> >> I never wear a shirt when I eat ribs. If I'm eating at home, I don't >> even >> wear pants. >> >> TFM® > >I don't consider myself to be truly chicken hearted, but I draw the line >at eating hot dripping beef back ribs with no pants on. That's why I have my wife sit on my lap -- " Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end" |
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Time to Chuck
"VegA" > wrote in message ... > On Fri, 24 Apr 2009 18:00:27 GMT, "Brick" > > wrote: > >> >>On 23-Apr-2009, =?iso-8859-1?B?VEZNrg==?= > >>wrote: >> >>> "Brick" > wrote in message >>> ter.com... >>> > >>> > On 22-Apr-2009, VegA > wrote: >>> > >>> >> > >>> >> >Those beef ribs sound like the Beef Back Ribs I get here from >>> >> >Smithfield. >>> >> >They're meaty and fat both. They cook up juicy and drip all over >>> >> >your >>> >> >shirt while you try to eat them. Very rich tasting. I smoke them >>> >> >like >>> >> >spares, >>> >> >but I think they're better, at least as a change. I guess it's hard >>> >> >to >>> >> >beat >>> >> >well prepared spareribs. >>> >> >>> >> Well I got one slab of beef back ribs at Meijer today and will be >>> >> puttin them on with the chuck tomorrow. They look real meaty and big. >>> >> >>> >> I will report back on how they turned out. >>> >> >>> >> Thanks! >>> > >>> > I still have a couple of racks in the freezer. If I can find a "round >>> > tou-it", I'll >>> > take a pic and post it someplace. Good luck. I don't think you'll need >>> > it >>> > though. It's easy to cook beef back ribs. Keeping the grease off the >>> > front >>> > of your shirt is the hard part (or not). >>> >>> >>> I never wear a shirt when I eat ribs. If I'm eating at home, I don't >>> even >>> wear pants. >>> >>> TFM® >> >>I don't consider myself to be truly chicken hearted, but I draw the line >>at eating hot dripping beef back ribs with no pants on. > > > That's why I have my wife sit on my lap I had that luxury at one point in my life. Now I just call the cats around and drip the grease on them. They love to clean themselves. TFM® |
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Time to Chuck
*delurk* could you define the difference between the two. I just read here
and have nothing of value to contribute but i really enjoy reading, Thanks, Lee "Brick" > wrote in message ter.com... > > On 23-Apr-2009, VegA > wrote: > >> On Thu, 23 Apr 2009 04:49:04 GMT, "Brick" >> > wrote: >> >> > >> >On 22-Apr-2009, VegA > wrote: >> > >> >> > >> >> >Those beef ribs sound like the Beef Back Ribs I get here from >> >> >Smithfield. >> >> >They're meaty and fat both. They cook up juicy and drip all over your >> >> >shirt while you try to eat them. Very rich tasting. I smoke them like >> >> >spares, >> >> >but I think they're better, at least as a change. I guess it's hard >> >> >to >> >> >beat >> >> >well prepared spareribs. >> >> >> >> Well I got one slab of beef back ribs at Meijer today and will be >> >> puttin them on with the chuck tomorrow. They look real meaty and big. >> >> >> >> I will report back on how they turned out. >> >> >> >> Thanks! >> > >> >I still have a couple of racks in the freezer. If I can find a "round >> >tou-it", I'll >> >take a pic and post it someplace. Good luck. I don't think you'll need >> >it >> >though. It's easy to cook beef back ribs. Keeping the grease off the >> >front >> >of your shirt is the hard part (or not). >> >> Brick, >> >> OMG! These were BETTER than the ones I had years ago! >> >> Sticky. Ruined a shirt. Must have more! >> >> I been Q'in for years but only tried doing beef ribs once before. I >> had no clue what I was doing back then. That must have been 20 years >> ago. >> >> Gee, what you learn over time. >> >> Perfection was achieved here in Mc Henry county IL. today. >> >> I owe it all to the many years of trial and error, and in no small >> part to you and the others here in this NG. I keep somewhat silent for >> long periods of time but am always lurking and reading. On the days >> that I don't learn a new technique here, I am always inspired by you >> folks. >> >> Thanks all! > > Thank you for sharing the pleasure Gene. Whenever someone finally > discovers his/her BBQ confidence, I like to think I might have had > some small contribution to it. It is a pretty good feeling to know that > you're going to produce good food everytime you cook. It's way > better then wondering if you're going to have to get another or larger > dog. Six years ago, I didn't know the difference between BBQ and > Grilling. Some might say I still don't. But I'm going to 'Q' some butts > and ribs for the community party tomorrow and I don't have the > least doubt that it'll be good. > > -- > Brick WA7ERO (Youth is wasted on young people) |
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Time to Chuck
On 8-Jul-2009, "Stormmee" > wrote: > *delurk* could you define the difference between the two. I just read > here > and have nothing of value to contribute but i really enjoy reading, > Thanks, > Lee > "Brick" > wrote in message > ter.com... > > > > On 23-Apr-2009, VegA > wrote: > > > >> On Thu, 23 Apr 2009 04:49:04 GMT, "Brick" > >> > wrote: > >> > >> > > >> >On 22-Apr-2009, VegA > wrote: > >> > .. . . > >> I owe it all to the many years of trial and error, and in no small > >> part to you and the others here in this NG. I keep somewhat silent for > >> long periods of time but am always lurking and reading. On the days > >> that I don't learn a new technique here, I am always inspired by you > >> folks. > >> > >> Thanks all! > > > > Thank you for sharing the pleasure Gene. Whenever someone finally > > discovers his/her BBQ confidence, I like to think I might have had > > some small contribution to it. It is a pretty good feeling to know that > > you're going to produce good food everytime you cook. It's way > > better then wondering if you're going to have to get another or larger > > dog. Six years ago, I didn't know the difference between BBQ and > > Grilling. Some might say I still don't. But I'm going to 'Q' some butts > > and ribs for the community party tomorrow and I don't have the > > least doubt that it'll be good. > > > > -- > > Brick WA7ERO (Youth is wasted on young people) Almost didn't recognize my own post. 23 April was a long time ago. That said, I ran the pit today for a bone in pork loin and four racks of beef back ribs. Let me clarify what those ribs were though. The way I get them they are actually the whole beef back ribs cut in half lengthwise and then cryovac'd one whole slab to a package. These unliike the butcher packed ribs I've found in the store, had real meat on them.In fact they're nice and fat and very rich eating. I'll put a picture over on ABF so you can see what I'm talking about. It was pretty warm today and the meat got done a little faster then usual, but it was done when it was done. The pork roast didn't fool me this time. I set an alarm for 145° internal and I caught it pretty much on time. Those roasts cook real quick when you're used to cooking something to pullable temperature. This one took a little less the two hours. The back ribs took about three. I'm just getting supper started,so I'll let you all know later how everything tasted at the table. -- Brick (Youth is wasted on young people) |
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