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Showing content with the highest reputation on 11/07/2019 in all areas

  1. Im not a pitmaster or competition bbq guy. But I made some ribs last night that were so good I had to share. What I did was based in Malcom Reed’s jack and coke ribs (howtobbqright on youtube if your interested) I loosely followed the recipe. I used a layer of killer hogs bbq rub and a layer of killer hogs hot bbq rub. No mustard binder i just let the rub soak into the meat for about 45 minutes while I setup the grill. I put the ribs on at 250 and an hour into it, I mopped em with a mixture of jack and coke. At the end of the second hour I wrapped em with a little bit of jack and coke. Probly
    2 points
  2. ok so the "what beef should I cook thread" had a link I had rib roast on my agenda. Lidl had them on sale $7.99 a pound. A Propitious moment. Cheaper than Costco. BTW in another thread, Brisket, Costco had full packers today, Prime. Lidl rib roast5.35 pounds, cut in half, cooked half, saved half. salt pepper, garlic powder, 6 hours in the fridge, then some wet rub. some of daninpd 's Sicilian tomatoes.
    1 point
  3. Why isn't the plate empty?
    1 point
  4. philpom

    Reef's Lump Comparison

    @ckreef I would be very interested in how this compares. I have been using it lately. It burns very clean and is pretty dense. A 30 lbs bag is smaller in size than a 20 lbs bag of lump. I like it. Obviously with a product like this there is no unusable pieces/dust or waste. I get it at academy sports.
    1 point
  5. Dang, those are some fantastic looking ribs!
    1 point
  6. Ya I have been reading and it does look like it needs to be above 130 to be safe.
    1 point
  7. Joey

    First time use

    Hello everyone, Tomorrow my first kamado will arrive! Rejoice! I thought it would be a fun idea to ask my dad to help me set it up. This ofcourse means he gets to join me in the first cook. The guy loves steak. So i was planning on firing the kamado up to a high temperature. But is this wise for a first time cook? Should I take it slow or can I light that baby up? I know the ceramics can take a lot of heat, but still. I tried to look up some info, but I can't really find any other info then that you can use it right out of the box. But I don't know. It would be ashame if my new Kam
    1 point
  8. It's not winter here in Canada unless you can smell wood smoke while it's minus 25 degrees C outside! And it's not just from people trying to their homes keep warm.
    1 point
  9. Here's my version of a Carne Asada Recipe: 2lbs steak meat (Skirt, Flank) etc. 4 Cloves garlic, Minced 1/2 cup Cilantro, Finely Chopped 1 Jalapeno, Finely Chopped 2 Limes, Juiced plus 1/2 tsp zest 1 large Orange Juiced plus 1/2 tsp zest 1/2 cup EVOO 1 tsp Cumin 1 tsp Black pepper 1 1/2 tsp Kosher salt 2 TBS white vinegar 1 cup good Mexican beer- Negra Modelo, Bohemia, Dos Equis Ambar Blend well, pour over steak and place in fidge between 2-6hrs, I do 4hrs take out of fidge and pat dry with paper towels and lightly season
    1 point
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