Cook it indirect and it works fine.
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
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Cook it indirect and it works fine.
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Had the first BBQ of the summer there this week after getting a discounted Master Touch GBS, my goodness the steaks were incredible cooked on it!
I'm thinking with a heat deflector it won't really be the same. Maybe if I just offset the coals to the side with no physical barrier and turn every 10 mins that might work.
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That reminds me. My kellybab from earlier in the week:
bloody lovely again must try one of these.
I've seen it on countrywoodsmoke Facebook. Didn't look much different to a rotisserie kellybab if I'm honest.
They looks great mate, nice one. Ribs always a good crowd pleaser, good effort getting them to turn out right first time.Really happy with my first rack of ribs today. Everyone loved them.
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It's a great bit of kit, although i've found mine a bit buggy lately. Last week didn't charge, no idea why. And yesterday my phone wouldn't connect, which after some faffing around decided to start working after a restart.
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Can anyone recommended anyone/where online for some killer ribs and brisket?
I did some for my mum a while ago and she's craving some more! My local butchers did some great ones but I won't have time to visit before the next smoke session, so online it'll have to be this time.
I did some for my mum a while ago and she's craving some more! My local butchers did some great ones but I won't have time to visit before the next smoke session, so online it'll have to be this time.
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Soldato
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@watercooledman cool cheers.
What's the main difference between point end and flat brisket? The descriptions seems pretty similar (and price)
EDIT: AND the difference between loin ribs, spare ribs and breast ribs!?
It was much easier in the butcher! I just asked for ribs and brisket!
(These will both be smoked for hours and hours)
What's the main difference between point end and flat brisket? The descriptions seems pretty similar (and price)
EDIT: AND the difference between loin ribs, spare ribs and breast ribs!?
It was much easier in the butcher! I just asked for ribs and brisket!
(These will both be smoked for hours and hours)
A brisket is made of two different muscles connected by a fatty layer. The point has a very different texture & fat content to the flat, it is more tender and hence easier to cook and also crucially what you need to make burnt ends.
The flat is a much leaner muscle and can be tricky to cook perfectly, still very tasty and juicy if done correctly. The flat is what you would also use to make pastrami.
Loin ribs - probably means baby back ribs.
Spare ribs and breast ribs are the same thing.
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From yesterday, brined in whisky and brown sugar overnight. Smoked for a few hours, mopping with apple juice a couple of times.
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Anyone got a recommendation for a cast iron skillet that can withstand the heat of an Ooni? Looking at doing some steak in it.
Well my first time cooking beef short ribs was a great success. I was a bit worried that I'd cooked them too quick because when I wrapped them after 3 hours of smoking the internal temp was 200°F. Even though the temp was high I still wrapped them in foil with beef broth and cooked them for a further 3 hours. After that I left them resting in a cool box for 3 hours until my friends arrived.
When I took my first bite I instantly fell in love this type of rib. The meat is so juicy and tender! Needles to say they went down a treat and everyone loved them, it was just a pity we only got 1 rib each.
When I took my first bite I instantly fell in love this type of rib. The meat is so juicy and tender! Needles to say they went down a treat and everyone loved them, it was just a pity we only got 1 rib each.
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