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    Billy Grills



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  7. Brave Sir Robin

    Brave Sir Robin

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    • By BrianAZ
      Is proof that God loves us. What an amazing piece of meat. 

    • By PeterRegan
      Day off tomorrow, that's dinner prepped and ready to go, exhibit A rubbed with John Henry's Stockyard seasoning, exhibit B with good ol' freshly ground pepper and kosher salt
      Now here's hoping I can keep the keg temps down and get a nice slow smoke on them.

    • By KamadoJosephine
      Decided to slow-cook some beef ribs this weekend.  I have no Argentinian roots, but I did see some stuff on TV about them (or maybe it was Brazil or Canada, but I figure they're all pretty much the same place).  So I went to my fave butcher and it turned out that one of the butcher-dudes Mum is from Argentina, so he hooked me up with "enough ribs for 4 people".  He basically cut a cow in half and gave it to me - 6KG!!!  I assumed there were big bones on these ribs...
      Got em home, rubbed em with salt:

      Lifted with my legs, and carted them out to KJ:

      It's OK, I said to myself, ribs always shrink when they cook so there'll be room to chuck the potatoes in later on...
      Set the temp to 120C, hooked up my Thermoworks Smoke (got that this week - thanks to everyone who recommended it, it's AWESOME), and buggered off for a while.
      Checked in around the 5 hour mark:

      Then at about 6 hours, I was having to wade through puddles of drool from the amazing smells, so they were coming off:

      Here's a side view of the MONSTER:

      Here's another side view, so you can worship at this altar of meaty goodness:

      Anyway, the proof's in the eating, so I sliced in:

      The ends were a little over-done, but the middles were amazing. And when you get down near the bone, the flavour was bloody incredible.  Here's my plate with a scoop of Chimichuri (or however you spell it).  Figured I needed to culturally appropriate some more of Argentina.

      That's a side view^^^  The rib is at the bottom, and that plate is a full size dinner plate.  I've never gotten full off 1 rib before    
      Will probably cook them for 5 hrs next time, as the top and ends were slightly over, but overall, I'm pretty bloody happy.
    • By OSD
      Put a slab of beef short plate ribs on this morning and was rewarded with a very tasty treat for dinner tonight. Trimmed up a 4 bone slab last night and put on a simple rub of salt, pepper, garlic powder, and a little cayenne, covered and refrigerated overnight. Placed the slab on at 225 degrees with oak for smoke and left them alone for about 1.5 - 2 hours before they got their first mop with a mix of water, apple cider vinegar, worcestershire sauce, a little olive oil, chili powder, and cayenne. Wrapped them at about 175 degrees and put them in the cooler to rest at about 200. Got to say they were fork tender, juicy, and very tasty. I did find them slightly lacking in smoke flavor and very little smoke ring compared to my other smokes. Is it possible the 1/4 cup of olive oil I added to the mop played a part. This is the first time I've used it in a mop, so I'm thinking it affected the smoke absorbing, but I value y'alls thoughts. 

    • By Charcoal Addict
      It about time someone put a little Eh...into the grilling World Eh...! All this talk about Texas Style for me thinking. Canadian having been smoking and grilling as our friends down south. Maybe we're too polite or too shy. Us Canadians have a cooking style too.
      With out further ado, I would like to introduce our Amercian cousins to "Alberta Style" BBQ ribs. We are the Texas of the North after all. Alberta is all about beef, conservatism, oil and gun rights. We don't have a drawl or a Bible Belt. Minus that, Alberta has a lot of things in common with Texas.
      The ribs were rubbed down with Maple Sugar, Salt and Pepper, Chili power, cayenne, and fresh minced garlic. I used mixed Cherry, Sugar Maple and Pecan smoking wood. The goal was a lightly sweet and nutty flavor.
      I went to Lowe's in the morning and stocked-up on five bags of lump during their Boxxing day in July Sale.
      I also ditched the CyberQ for this cook. I opted to just use the Joe. There's no probes, no controllers and no Mavericks. One tick above 200 F on the BJ dome thermometer usually works out to 225 - 235 F at the grate. There's no need to overthink it.
      I ran into a problem after the first hour. The temp dropped to 190 F. It was my fault. I forgot to yank the Big Joe ash drawer out. I find the ash drawer cause more problems than it solve on low and slow and high temp cooks. The 2nd I yanked the ash drawer out, the Red Big Joe held 225 -230 like a champ.
      Here's some pics from today's cook. There's more pics in on the way. The cook is about halfway through.

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