I like to make the most of our precious sunny months, so I grill a lot in the summer. I do some smoking as well (insert legal weed joke here). I go old-school with charcoal and a Weber, but a neighbor hosts a rib-off every year and I've done well but have yet to make the top, so I need to practice more, up my game, and maybe my gear, though my sense of pride prevents me from going electronic pellet feed. I prefer to make a day of it.
The maple glazed ribs from yesterday
Last edited by Green Caribou; September 3, 2018, 06:13 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit! Happy to have you here. Those ribs look might y good to me, I'd be happy to be served them. I'm with you, my cookers being run by electronics isn't my cup of tea, I like to make it happen myself. There's no electric cords run to my smokers.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Probably texture. They probably needed more time, but they took longer than I thought, probably due to overcrowding. 4 racks in a Weber was challenging. I'd never tried that volume before.
Green Caribou, try wrapping them. Various ways and opinions. My best have been babybacks at 225 for 2 hours, wrapped with a little apple juice in the foil for an hour, then unwrapped and sauced for an hour. Experiment to see what you like best.
I got the Weber one (based on the recommendations in the accesories section here). The racks are long enough they flopped onto each other, so I was concerned about air flow. Instead I used a hover grill (also for the first time) which worked OK, but made some things more difficult - like accessing the hinged part of the grill to add charcoal or put a water tray over them.
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