Bumped Random Chat - Springtime for Hitler

TheCount

Moderator
Oct 13, 2015
8,816
12,891
Brisbane
AFL Club
Melbourne
Other Teams
Blackhawks, 76ers
I’ve transcended Weber’s and I also went for the Z&B instead. They are great for a steak.

I’m all about charcoal spit roasts at the moment. Lamb, pork, it’s a thing of beauty. If you want meat to taste about as good as it can charcoal bbq is the way. The deep heat it producers is awesome, cooks a steak so quick. But the effort means it’s better when your cooking for a few.
I got a smoker for my b'day a couple of months back, and just got an offset smoker box for it for fathers day. The next item of my wish list is a rotisserie to have a crack at some spit roasts. I'm still learning the ins and outs of it atm, but my chicken wings are a revelation!
 

(Log in to remove this ad.)

00Stinger

Duel Group 1 winner
May 8, 2007
21,082
20,637
@ HOME
AFL Club
Melbourne
Other Teams
Liverpool & San Francisco 49ers
I got a smoker for my b'day a couple of months back, and just got an offset smoker box for it for fathers day. The next item of my wish list is a rotisserie to have a crack at some spit roasts. I'm still learning the ins and outs of it atm, but my chicken wings are a revelation!
what brand?

And what have you been cooking?
 

TheCount

Moderator
Oct 13, 2015
8,816
12,891
Brisbane
AFL Club
Melbourne
Other Teams
Blackhawks, 76ers
what brand?

And what have you been cooking?
Char-Griller.

I've done a whole rib fillet which was really good, I did beef and pork ribs that I was having a nightmare of a time keeping the temperature up, and they were a debacle, and a really nice pork roast on there as well. Thinking about having another crack at the ribs this weekend.
 

00Stinger

Duel Group 1 winner
May 8, 2007
21,082
20,637
@ HOME
AFL Club
Melbourne
Other Teams
Liverpool & San Francisco 49ers
Char-Griller.

I've done a whole rib fillet which was really good, I did beef and pork ribs that I was having a nightmare of a time keeping the temperature up, and they were a debacle, and a really nice pork roast on there as well. Thinking about having another crack at the ribs this weekend.
pork ribs are the easiest but try to get baby back ribs

Put a sugar based rub on them

Put in there at about 107 degrees (225 farenheit) for about 3 hours.

Then pull them out and put some bbq sauce on them and rap them in tin foil and cook for another 1-2 hours


Beef ribs are bloody good but a bit harder to cook

Then there is brisket, that bad boy takes a good 9-10 attempts before you work it out
 

TheCount

Moderator
Oct 13, 2015
8,816
12,891
Brisbane
AFL Club
Melbourne
Other Teams
Blackhawks, 76ers
pork ribs are the easiest but try to get baby back ribs

Put a sugar based rub on them

Put in there at about 107 degrees (225 farenheit) for about 3 hours.

Then pull them out and put some bbq sauce on them and rap them in tin foil and cook for another 1-2 hours


Beef ribs are bloody good but a bit harder to cook

Then there is brisket, that bad boy takes a good 9-10 attempts before you work it out
Yeah I tried something similar with the ribs, but I was constantly messing with the coals as it wasn't hot enough, now I've got the offset on there, and I've gotten better at managing my temps, they'll hopefully come out better.

I have a mate who does competitions who has said to give the brisket a wide birth in the early days, so I don't plan on tackling it for a while, sticking to the slow cooker to satisfy my brisket related needs!
 

00Stinger

Duel Group 1 winner
May 8, 2007
21,082
20,637
@ HOME
AFL Club
Melbourne
Other Teams
Liverpool & San Francisco 49ers
Yeah I tried something similar with the ribs, but I was constantly messing with the coals as it wasn't hot enough, now I've got the offset on there, and I've gotten better at managing my temps, they'll hopefully come out better.

I have a mate who does competitions who has said to give the brisket a wide birth in the early days, so I don't plan on tackling it for a while, sticking to the slow cooker to satisfy my brisket related needs!
yeah it was bloody hard to perfect.

I cook one maybe a month but I need the size to be about 3.5kg for my cooking technique to consistently work properly
 

Tempy Tiger

Premiership Player
Sep 18, 2006
4,360
3,455
AFL Club
Melbourne
Now I’m in Canada I’ve bought a charcoal bbq. It was all new to me. Best way to do ribs is to cook them in the oven on low for a few hours and then finish them on the bbq.
I’m sure Stinger and Count are all over it but you have to remove the ‘silver’ membrane from the ribs before you put the rub on so it can get absorbed. I’ve also been told that after you put the rub on, put the ribs in a baking dish with a bit of water, maybe half a cup, then cover the dish with cling wrap and then tin foil. I’ve tried it once but the ******* cling wrap partially melted.
 

(Log in to remove this ad.)

00Stinger

Duel Group 1 winner
May 8, 2007
21,082
20,637
@ HOME
AFL Club
Melbourne
Other Teams
Liverpool & San Francisco 49ers
Now I’m in Canada I’ve bought a charcoal bbq. It was all new to me. Best way to do ribs is to cook them in the oven on low for a few hours and then finish them on the bbq.
I’m sure Stinger and Count are all over it but you have to remove the ‘silver’ membrane from the ribs before you put the rub on so it can get absorbed. I’ve also been told that after you put the rub on, put the ribs in a baking dish with a bit of water, maybe half a cup, then cover the dish with cling wrap and then tin foil. I’ve tried it once but the ******* cling wrap partially melted.
That is the opposite to what I do.

I pat dry them before putting the rub on
 

00Stinger

Duel Group 1 winner
May 8, 2007
21,082
20,637
@ HOME
AFL Club
Melbourne
Other Teams
Liverpool & San Francisco 49ers
The idea is to keep the moisture in while your slow cooking it. Then you finish them on high heat on the bbq to get the bbq sauce with a glaze finish
I might give that a try as I'm smoking some baby back pork ribs this weekend.

I do inject my brisket before I start smoking it though...
 

Tempy Tiger

Premiership Player
Sep 18, 2006
4,360
3,455
AFL Club
Melbourne
I might give that a try as I'm smoking some baby back pork ribs this weekend.

I do inject my brisket before I start smoking it though...
Do you take the silver off? You just use the handle of a spoon to slide under the skin and it peels off in one piece. It’s on the concave side only.
And if you use cling wrap, put it on low. Like 220.
 

Marc_Remillard

Angel of the Abyss
Jan 4, 2015
6,160
6,683
AFL Club
Melbourne
pork ribs are the easiest but try to get baby back ribs

Put a sugar based rub on them

Put in there at about 107 degrees (225 farenheit) for about 3 hours.

Then pull them out and put some bbq sauce on them and rap them in tin foil and cook for another 1-2 hours


Beef ribs are bloody good but a bit harder to cook

Then there is brisket, that bad boy takes a good 9-10 attempts before you work it out
While the ribs are cooking spray them with a cider/soy sauce mixture to keep them from drying out, i spray mine every 15 minutes.

Also with the glaze, don't use bbq sauce, it's damn easy to make a really delicious glaze found from a quick google search.

But if anyone is doing to do it on a bbq, place the ribs in the middle with the 2 outside burners on. You will need to play around with the burners to get the right temperature, I also smoke some wood chips to add to the flavour. I cook mine at about 300 deg Fahrenheit for 1.5 hours, first 45 minutes spraying them and then add the glaze and turn them for the rest of the 45 minutes. Then I put them directly over a flame to get a bit of charcoal flavour added in. Comes out really well.

You can get really good quality ribs from Costco, perfect for it.

If anyone is near Lilydale this Saturday a guy i know is sponsored by a top butchers out that way and he is doing a taste testing session out the front of the shop, his brisket wagyu is amazing

 

Crimson Azure

Moderator
Jul 16, 2007
17,284
10,595
Mariana Trench
AFL Club
Melbourne
Other Teams
Lamb on the spit
Not enough blood!

That said, when asked how i like my steak I usually reply "Nothing that a good vet couldn't bring round".
You sound like my old man. Always cooked it blue so thats how I always used to have it. Now I like it medium-rare.

Sometimes he would order it at a restaurant and just say he wanted it still mooing. I also remember someone saying 'cut off its horns, wipe its butt and serve it up.' Think it was from a movie.
 

00Stinger

Duel Group 1 winner
May 8, 2007
21,082
20,637
@ HOME
AFL Club
Melbourne
Other Teams
Liverpool & San Francisco 49ers
While the ribs are cooking spray them with a cider/soy sauce mixture to keep them from drying out, i spray mine every 15 minutes.

Also with the glaze, don't use bbq sauce, it's damn easy to make a really delicious glaze found from a quick google search.

But if anyone is doing to do it on a bbq, place the ribs in the middle with the 2 outside burners on. You will need to play around with the burners to get the right temperature, I also smoke some wood chips to add to the flavour. I cook mine at about 300 deg Fahrenheit for 1.5 hours, first 45 minutes spraying them and then add the glaze and turn them for the rest of the 45 minutes. Then I put them directly over a flame to get a bit of charcoal flavour added in. Comes out really well.

You can get really good quality ribs from Costco, perfect for it.

If anyone is near Lilydale this Saturday a guy i know is sponsored by a top butchers out that way and he is doing a taste testing session out the front of the shop, his brisket wagyu is amazing

Yeah I don't spray the ribs as much as I did when I first started out smoking them. I might occasionally use apple juice

I actually buy my pork ribs only at Costco. The baby back ribs are amazing from there. I actually bought a couple last weekend from there a 1kg rack and a 1.6kg rack. I'm going to smoke the 1kg rack this weekend
 

Top Bottom