Official OS BBQ/Grilling Thread

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  • Holic
    All Star
    • Feb 2003
    • 6424

    #226
    re: Official OS BBQ/Grilling Thread

    Originally posted by FlyingFinn
    I definitely recommend the smokey mountain cooker. It works great low-and-slow but it also does high heat smokes well. It is more expensive but you can't beat Weber's warranty and customer service. I also have a stainless steel Weber six burner gas grill (with and additional smoker box burner) for about 10 years now. Well, when cleaning it one day, one of the burner cross-over tubes had rusted some and broke while I was removing it. The cross over tube looks like a steel drinking straw and is about 6 inches long and it allows you to light one burner from another. So I called Weber to order one and was told it was still under warranty (yes almost 10 years) so they would send a new one for free. When the package arrived, it contained new burner and cross over tubes for all seven burners. Now the guts of my grill are brand new... SWEET!


    Also, you definitely need a thermometer to monitor the meat temperature as well as the temperature at the grate.

    I use this one:

    Maverick Wireless BBQ Thermometer Set - Maverick ET73
    No company can beat Weber's customer service. Rarely do you need it with their products since they're so well built. But when you do, it's nice to know you'll have a good experience.

    Comment

    • Phobia
      Hall Of Fame
      • Jan 2008
      • 11623

      #227
      re: Official OS BBQ/Grilling Thread

      I did some baby back ribs last night. Sorry no pictures.

      First, I marinated the ribs in worcheshire, cajun seasoning, garlic, mustard, and honey for 24 hours.

      Then I pull them out and basted them in Jack Millers BBQ sauce, wrapped them in aluminum foil, threw them on the pit with only a few coals for a slow cook, and then put on couple chunks of pecan wood.

      Took about 2 hours to get them to around 140 degrees, then I threw on few more chunks of wood to bring up temp some and cooked for another 30 min till they reached 165. 2-1/2 hours slow cooked, meat was falling off bone and moist!

      Talk about Gooooood!!! Ate like a king last night.

      Comment

      • the_future420
        MVP
        • Jul 2002
        • 3086

        #228
        re: Official OS BBQ/Grilling Thread

        Originally posted by Phobia
        I did some baby back ribs last night. Sorry no pictures.

        First, I marinated the ribs in worcheshire, cajun seasoning, garlic, mustard, and honey for 24 hours.

        Then I pull them out and basted them in Jack Millers BBQ sauce, wrapped them in aluminum foil, threw them on the pit with only a few coals for a slow cook, and then put on couple chunks of pecan wood.

        Took about 2 hours to get them to around 140 degrees, then I threw on few more chunks of wood to bring up temp some and cooked for another 30 min till they reached 165. 2-1/2 hours slow cooked, meat was falling off bone and moist!

        Talk about Gooooood!!! Ate like a king last night.


        Ahh man you've got my mouth watering. I marinated my ribs this morning, I'll probably toss em on the grill tomorrow afternoon
        PSN ID: thefuture420
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        Comment

        • FlyingFinn
          MVP
          • Jul 2002
          • 3956

          #229
          re: Official OS BBQ/Grilling Thread

          Originally posted by Phobia
          I did some baby back ribs last night. Sorry no pictures.

          First, I marinated the ribs in worcheshire, cajun seasoning, garlic, mustard, and honey for 24 hours.

          Then I pull them out and basted them in Jack Millers BBQ sauce, wrapped them in aluminum foil, threw them on the pit with only a few coals for a slow cook, and then put on couple chunks of pecan wood.

          Took about 2 hours to get them to around 140 degrees, then I threw on few more chunks of wood to bring up temp some and cooked for another 30 min till they reached 165. 2-1/2 hours slow cooked, meat was falling off bone and moist!

          Talk about Gooooood!!! Ate like a king last night.
          Agree with everything but the foil. I got to let that smoke "bark up" the meat a little bit...

          That being said, I could go for some ribs right now. I got back to Germany and A) it is snowing B) my smoker is still in the states

          Comment

          • Phobia
            Hall Of Fame
            • Jan 2008
            • 11623

            #230
            re: Official OS BBQ/Grilling Thread

            Originally posted by FlyingFinn
            Agree with everything but the foil. I got to let that smoke "bark up" the meat a little bit...

            That being said, I could go for some ribs right now. I got back to Germany and A) it is snowing B) my smoker is still in the states
            I agree with you, which is why I left the top slightly open and then pulled them out the foil for the last 30 min to give them a little crust and little more smokey flavor.

            I guess I should of mentioned half the rack was basted in Jack Millers and other half in Sweet Baby Ray's lol

            Comment

            • Curahee
              100 Miles To Go
              • Jan 2012
              • 4009

              #231
              re: Official OS BBQ/Grilling Thread

              Originally posted by Phobia
              Ate like a king last night.
              And didnt even take a pic for us Peasants!

              Comment

              • Curahee
                100 Miles To Go
                • Jan 2012
                • 4009

                #232
                re: Official OS BBQ/Grilling Thread

                Originally posted by FlyingFinn
                That being said, I could go for some ribs right now. I got back to Germany and A) it is snowing B) my smoker is still in the states
                Are you stationed in Germany, or do you live there?

                Comment

                • FlyingFinn
                  MVP
                  • Jul 2002
                  • 3956

                  #233
                  re: Official OS BBQ/Grilling Thread

                  Originally posted by Curahee
                  Are you stationed in Germany, or do you live there?
                  I live here.

                  Comment

                  • Curahee
                    100 Miles To Go
                    • Jan 2012
                    • 4009

                    #234
                    re: Official OS BBQ/Grilling Thread

                    Originally posted by FlyingFinn
                    I live here.
                    OK. So why are you in Germany and your smoker is in the States?

                    Comment

                    • jmik58
                      Staff Writer
                      • Jan 2008
                      • 2401

                      #235
                      re: Official OS BBQ/Grilling Thread

                      Originally posted by FlyingFinn
                      I live here.
                      You know ... if you're needing someone to take care of your smoker while you're away, I may just know a certain person who could help with that.

                      Comment

                      • FlyingFinn
                        MVP
                        • Jul 2002
                        • 3956

                        #236
                        re: Official OS BBQ/Grilling Thread

                        Originally posted by Curahee
                        OK. So why are you in Germany and your smoker is in the States?
                        Last minute move so all I brought was clothes. My Xbox/PS3/TV/Surfboard etc... are all back in the states. Until I get a bit more settled, it all have to stay in the states.

                        Comment

                        • Curahee
                          100 Miles To Go
                          • Jan 2012
                          • 4009

                          #237
                          re: Official OS BBQ/Grilling Thread

                          Originally posted by FlyingFinn
                          Last minute move so all I brought was clothes. My Xbox/PS3/TV/Surfboard etc... are all back in the states. Until I get a bit more settled, it all have to stay in the states.

                          OUCH! Sorry bro!

                          Comment

                          • Curahee
                            100 Miles To Go
                            • Jan 2012
                            • 4009

                            #238
                            re: Official OS BBQ/Grilling Thread

                            OK! Here's a topic open for discussion.....

                            Is it OK, or BAD to boil ribs?

                            State your case!
                            Attached Files

                            Comment

                            • Chef Matt
                              True.
                              • Apr 2008
                              • 7832

                              #239
                              Typical chef answer but yes. It's ok to boil briefly if your pinched for time.

                              Great topic, C
                              Originally posted by Anthony Bourdain
                              The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                              Comment

                              • Curahee
                                100 Miles To Go
                                • Jan 2012
                                • 4009

                                #240
                                re: Official OS BBQ/Grilling Thread

                                Originally posted by Chef Matt
                                Typical chef answer but yes. It's ok to boil briefly if your pinched for time.

                                Great topic, C
                                I'll take it even one further.
                                Ive boiled ribs in water before. While that was not THE best decision, I was pressed for time and it was the way my mother taught me to make ribs.
                                Boiling them in just plain water can really void it of flavor, especially from whatever fat that was present. Treating the water with herbs and spices may be a good alternative, but if youve never tried to boil ribs in beer, you are missing out!

                                If I dont plan on smoking the ribs, I like to boil them in Guinness and then season with a dry rub and finish them on the grill.
                                The Guinness will give it a great smoky flavor and your dry rub will add that extra kick.
                                I will do some this summer and post some pics and maybe even a video of the process.

                                Comment

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