What Did You Cook Part 7 - April 8/ 2013

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gobbleoff
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by gobbleoff » Mon Jul 08, 2013 9:27 am

So I did some testing with the offset smoker yesterday. I had three pork ribs left over from last time, so one went in the oven, and the other two were sacrificed for smoking. For whatever reason, my pork ribs just don't come out 100% so the left over two were cut up, and either wrapped, dry rubbed or wet rubbed.

First ribs going into the oven, nothing special, 110 degrees with a bit of water in the tray
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Second set of two ribs, getting ready
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All cut up!
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So, in the pan, the two on the left in the pan are apple sauce and vinegar mix, the two on the right are just beer. The ones in the bottom pan, dry and wet.
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In the smoker, Apple and beer at the top, with one wet and one dry. On the bottom, Apple and Beer, one wet and one dry
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Wet rub after a couple of hours, definitely not done
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Dry rub, the same
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Beer packet, a couple of hours in
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Apple juice and vinegar
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Couple more hours later, still firm
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The small section of wet rubbed ribs, that were on the top shelf. Not too shabby at that point. This was about 3 hours in
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This was about 5 hours in, and I took the foiled portions out and cooked them as is for the remainder of the time, with sauces and spraying apple juice and vinegar on them
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The other wet rub and the two dry rubs
[/img]http://gobbleoff.com/aussiebbq/IMG_3405.jpeg[/img]

The was the cut that I had in the oven. After 6 hours, I chucked it on the bbq and charred the outside
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From L to R: Apple Juice and Vinegar / Beer / Dry rub at the bottom right, wet rub at the top right. The wet rub wasn't too bad, but it wasn't 100%, the dry rubs weren't good at all, and the other two that were in the juice and beer, came out perfect.
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Oh, and made some fried rice in case the ribs didn't work out, so dinner last night was a mix of flavours :)
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Davo
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Davo » Mon Jul 08, 2013 2:02 pm

Good work Gobbleoff,

Sometimes you have to do things a few time before you strike a happy medium but as long as any mistake is edible, then it's still a win :)

I noticed in your prepping photos when you presented the ribs cut into portions that you didn't remove the membrane on the bone side of the ribs. This membrane is a very tough type of skin of an off-white colour and it's hard to break down and very chewy to the point when you bite into it, it drags the rest of the meat with it from the bone.
I always endeavour to remove it and it can take a bit of practice but if you can prize a corner off and peel it back just a little (best to use a a blunt butterknife for this and not a sharp knife of any kind as this will be asking for an accident) Grab some paper towel and use the towel for grip and slowly pull back. It may take some effort and you may not get it all in one hit but it's worth persevering with it till it's off. Seasonings get into the meat better as well.

It is a pain in the A** but believe me it's worth it!!

Cheers

Davo
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bbqmad
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by bbqmad » Mon Jul 08, 2013 3:43 pm

Greek Yogurt Chicken

The mix

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With fresh Tumeric, garlic & ginger grated in to the mix

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Chicken marinating overnight
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3 x hours in WSM

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Plated with simple saladImage

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If we weren't supposed to eat animals then why do they taste so good
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gnol
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by gnol » Mon Jul 08, 2013 8:01 pm

Mrs cooked a nice rack of lamb on the Weber compact.
Topped with rosemary, thyme and parsley.

Yum.

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Buccaneer
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Buccaneer » Tue Jul 09, 2013 10:38 am

Get ready
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Set.
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GO!
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Oh boy!
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Captain Cook
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Captain Cook » Tue Jul 09, 2013 11:28 am

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Thats a familiar looking pit, Where have I seen that before?

Captain.

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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Buccaneer » Tue Jul 09, 2013 12:55 pm

That's the fireplace in the lounge.
We did get burgled once... :shock:
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gobbleoff
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by gobbleoff » Tue Jul 09, 2013 2:16 pm

Davo wrote:I noticed in your prepping photos when you presented the ribs cut into portions that you didn't remove the membrane on the bone side of the ribs. This membrane is a very tough type of skin of an off-white colour and it's hard to break down and very chewy to the point when you bite into it, it drags the rest of the meat with it from the bone.
I always endeavour to remove it and it can take a bit of practice but if you can prize a corner off and peel it back just a little (best to use a a blunt butterknife for this and not a sharp knife of any kind as this will be asking for an accident) Grab some paper towel and use the towel for grip and slowly pull back. It may take some effort and you may not get it all in one hit but it's worth persevering with it till it's off. Seasonings get into the meat better as well.
yeah, I did that last time but for timing, I got up too late and didn't have time. I am having a bbq this weekend that i'll be doing this for sure on. I have a pork shoulder, slab of beef, a few pork and a few beef ribs, and a couple of chooks for 10 people, so keep an eye out Sunday for pics of that :)

I agree, the membrane is a pain, but ya gotta do what ya gotta do.

donburke
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by donburke » Tue Jul 09, 2013 10:05 pm

quick cook of some wagyu rump cap, cooked on mallee, simply seasoned with salt only

fire lit

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i'd score it a 9

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maybe 9+

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grill on

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time for an ipa 6.5% 60 ibu

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on the grill, a minute each side direct, then lid on and indirect for another 5 minutes to slowly warm the intramuscular fat

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plated up after rested in foil for 10 minutes

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edgy
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by edgy » Tue Jul 09, 2013 11:12 pm

Donburke, one word for that dinner mate OUTSTANDING! 8)
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NotoriousPIG
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by NotoriousPIG » Tue Jul 09, 2013 11:51 pm

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Smoked at home.

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Sliced at work.
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donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot

Buccaneer
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Buccaneer » Wed Jul 10, 2013 7:16 pm

Crab and corn soup
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and Cape Grimm Brisket Point pies
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shayneh2006
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by shayneh2006 » Wed Jul 10, 2013 8:39 pm

NotoriousPIG wrote:

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Sliced at work.
Mmmmmm, that Bacon looks delish NP :wink:

I did a bit of that myself. Turned out cracker as well.

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Gotta love home made Bacon.



Shayne
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Lach72
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What Did You Cook Part 7 - April 8/ 2013

Post by Lach72 » Thu Jul 11, 2013 12:18 am

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Did the first piece of tri tip I got today. It looks more well done than it was, at least on the thick end. Took it to 54c then seared it over redheads charcoal. Rested on a board scattered with EVOO, line juice and rind, cayenne, salt and crushed garlic.

It was seriously good. I probably cooked it a bit fast. Indirect but I let it get up to 200c before choking it off and slowly dropping temp.

Not exactly butter tender, but so full of flavour and juicy. Awesome stuff. :)

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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Jocool » Thu Jul 11, 2013 6:39 pm

I wanted to try some beef ribs so I followed a simple method that I think Chris posted a couple of weeks ago. Started of with some pretty meaty rack of ribs that I had the butcher cut into shorts...kinda....
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Rubbed it with a simple mix of toasted pepper and Himilayan salt as per the method I read.
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Into the Kettle for 7 hours using the Snake.
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Out and rested for a bit while we got everything else ready.
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It was YUM!
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