Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Delivered and built @mclaincausey @LewisStonehouse
We seasoned it but then i had to head off to do something else, so still waiting to try the first meal cooked on it.
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Nice! OK Joe’s has a good reputation and the walls look decent thick. I’m sure it’s gonna produce great food and looks to be capable of direct cooking too.
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Happy Cinco de Mayo everyone!
We’re smoking another pork butt at HQ today, this time carnitas style which will make the meat part of burritos. Marinated in orange and lime juice overnight, then dry rubbed with salt, pepper, sugar, chipotle, garlic, onion, oregano and chilli powders.
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I had no idea that Cinco de Mayo was celebrated in the UK.
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@Alex - I find the double indirect method pretty useful to generate more airflow… but damn does it use a lot of fuel. Almost 2x the burn rate when cooking ~275
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@manufc10 I am not sure it is really, but we do not need an excuse for a burrito night
You are 100% right about that @AdamC !!!
Couldn't agree with you more.I don't see any Tapatio or Valentina up in that mix though ;). Is Mexican hot sauce something that's readily available in England? Genuine question, I'm genuinely curious about that.
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Made short ribs this weekend. Seasoned with Salt,Pepper,Onion,Garlic and Paprika. It was my first cook using the Jealous Devil charcoal and it worked like a charm,keeping my indirect cooker at a consistent 275 for the approximately 5hr cook. @mclaincausey I noticed your Short Ribs had 4 bones. We’re they Chuck or Dino ribs. These were delicious. Like having Mini-Briskets. Made 2 racks.
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That looks amazing!
Glad the JD worked out! My favorite and I can't wait to run out of BGE and get back into it. Counterintuitive to me that those massive chunks burn so evenly.
I did a short rib plate, which to my understanding is what is used quite often for TX style low and slow beef ribs. After trimming I think mine was like 5lbs. I got it from a local butcher for about $60.
Dalmation rub, 225F, no wrap until a cambro for an hour at 206F, vinegar solution spritzes. Next time I will pull sooner as I felt they dried out too much (the recipe I adapted was at 300F pit temp so maybe that's why she had a higher temp to pull it at), and after that I will start playing with the temperature–if I can cook at 300F that means a shorter cook, which is always welcome. I don't want to change more than one factor at a time, but I felt like they were ready at around 200F on my thermometer.
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My 2 racks were about 6lbs total and also about $60 from my local butcher. I hit a really bad stall at about 160 degrees. Took 2 hours to get through it. The ribs in the picture eventually made it to 192 degrees. I couldn't get the other rack past 175 so I wrapped them and finished them in the oven(Texas Crutch).I use a drip pan with water and bourbon,might try a little Mezcal next time. I also spritzed with a mixture of apple juice and water,as I don't like vinegar in my BBQ. They were totally moist. Used Pecan and Hickory chunks along with the JD charcoal. Coated them with hot sauce before applying the spices,which were applied individually as opposed to a rub so I could better control the amounts. And last but not least also a firm believer in never changing more than one thing.
