Ok so my mom requested med well lol so I cooked them.to 150
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Fired up The Chief today....
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No free time until mid FebruaryComment
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Successful Brisket Smoke.
KBQ "Bliss"
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Flat out wonderful!
Success is when they all passed the test of...
The Five Important Brisket Attributes:
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Barky (Must be better than the best Beef Jerky ever eaten with an explosion of flavor)
Beefy (Must "POP" with rich beef flavor, basically it must "scream" BEEF!)
Moist (You can eat it without needing something to drink, and will have a great mouthfeel)
Tender (Must pass the 1/4" slice pull test)
Smoky (Nice smoke flavor profile with no bad creosote problems after eating it)
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SOLD OUT!
Smoke On!
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Wife had a "hankering" for some smoked beef ribs, and the others "voted" yes as well.
So I ran a cryovac pack of NAMP 123A through a KBQ for her.
These are the 3-rib cut of Beef Short Ribs times two so you get 6 ribs total per vacuum bag.
Some call them Dino Ribs.
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Here are some so so photos of them.
They are not wonderful shots, but then the aroma and the wanting to eat cut the photo opportunity short.
You get the idea though
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People often say the same thing when I unwrap my brisket or pork butt. "No, friends, it’s not burned...this meteorite is a beautifully delicious bark covering a moist interior. You may be skeptical now, but I guarantee this is the best barbecue you’ve ever had!"
99.9% of the time they agree. The 0.1% are people who love creosote...and the stomach ache a few hours later!
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Ran these at only 235°F average.
Smoked them with straight Mesquite and used Oak Lump to get things rolling.
Full bottom poppet and 3/16" top poppet.
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The fat did not render as well as I would have liked, even though they probed tender when I pulled them.
Next time will try to run them hotter in hopes to render more fat out.
I took them straight from the heat, wrapped each 3-rib rack in foil and then plastic wrapped over the foil to hold.
Held both racks at 148°F for 12 hours because I started late and they were done at around midnight to 1 a.m.
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After the hold, I opened them both, placed them into a large dehydrator at 160°F and dried the bark for 45 minutes.
Then pulled and cut into individual ribs, took some photos and served.
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WAY too expensive in my opinion.
The two racks in the cryovac bag were $85.
Gotta find a cheaper source for these...
KBQ fan port shows the smoke was clean.
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Looking for some advise please...
I have 20 pounds of Country Style Pork in 4 zip-lock slider bags in marinade holding at 33°F.
Looking for a 12 to 14 hours soak overnight in these one-gallon bags, with all the air removed.
Early morning, plans are to dry with paper towels, then sear over Mesquite flame, rub and Mesquite smoke in the KBQ.
Lastly, when they probe done, I am going to sauce/glaze and set it a bit in the heat.
The meat is basically front pork shoulder, cut into 2" x 2" x 6" to 8" strips.
De-boned, heavy fat removed, and cut up by my new butcher.
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Anyone with a KBQ have an idea about temperature for cooking and for setting a thin layer of KC Masterpiece sauce?
Being a convection smoker, am thinking the standard 25°F under a normal kitchen oven temperature.Comment
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Thanks guys
I plan to sauce them after they are done, just to add another "layer" of flavor.
Then, will be wanting the sauce to set or glaze but don't know what temperature a ketchup based sauce will burn at.
I understand that ketchup has sugar in it, and sugar caramelizes around 300°F and burns around 320°F.
(I think... suppose I aughta look it up)
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Was also thinking about more smoke, and bark would be nice, but at a low temperature Millard Reaction takes longer, which is a huge part of bark.
On another note, these have a lot of fat in them, which is normal, and higher temps would render the fat better.
I am just back and forth on this cook, and my 12 to 14 hours in the marinade is getting close.
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I did these 25 or so years ago in a kitchen oven.
My notes were weird, so I did not want to go with them.
Same ingredients is the ONLY thing I am going with.
First time in a smoker and am sure the KBQ will do them justice.
Just struggling with the best temps for cooking and glazing is all...Comment
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Okay, here is the update from a VERY successful Pork Country Style "Rib" Cook/Smoke. (Actually Front Shoulder)
Pre-Marinade
Post-Marinade
The Coal and Mesquite Sear in my Weber Kettle.
Coming Along Nicely in the KBQ.
165°F, ABSOLUTELY Delicious "Pork on a Fork" (But Still a Bit Tough)
Love at First Bite, and Any Fat Totally Dissolved in my Mouth!
Bowls Full of Pork "Candy"
LOTS of Love Here!
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At about 192°F to 197°F I.T. the fat had rendered into some sort of luscious substance that dissolved immediately as chewed.
I actually ate a fair amount of fat where I have always been a bit of a "spit it out" guy, but not THIS fat!
It was so light and amazing it just went into a moist flavorful mix with the meat as I chewed it.
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Was not really much of a pork fan until now!
My #1 "taster" Mike took his 1st bite and said "Wow!"
Took another and there was a stronger "Wow" response!
With the 3rd bite it was yet another Wow, so I asked what's up Mike?
He said "Three Wows is what's up!"
Then he said... "If it were possible, this may just be better than your beef ribs."
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Bottom Line:
You guys were right!
The KBQ ROCKS PORK!Last edited by BBQ_Bill; March 19, 2019, 10:35 PM. Reason: Some photos were not there for some viewers, while others saw them just fine. Re-Posted.Comment
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BBQ_Bill
it looks like something went on the pork after the sear. Can you post your marinade and glaze recipes?
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awesome! I would be to afraid of burning down the deck and house and all. Especially after a few cocktails. EnjoyComment
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