LTLG, did you pull off the membrane?
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LTLG, did you pull off the membrane?
no, nor do i remember seeing one. this is embarrassing:oQuote:
Originally Posted by BraggSurvivor
Gotta try and find you a link to show you how. Unless Brag can, I have a hard time explaining it.
why take off the membrane?
Dont be embarrassed. Most of the time ribs come with the membrane, unless you have your butcher remover for you. On the bone side there is a thin tough paper like skin, I use a pair of pliers or a towel to remove. Tough as nails if you leave it on.
Here ya go.. video
http://video.aol.com/video-detail/bb...val/1305140906
Bragg, I got a close up look at a BGE in the flesh the other day. Man those things are built like tanks!
wow. don't know what was more impressive, the technique, or the guy's voice! Thanks for the vid.Quote:
Originally Posted by Tahyo
I'll be back later.. going take a nap.
LTLG, you should still be able to do indirect by building your charcoal fire all to one side and placing your meat on the opposite side. Or...you can place the charcoal on either side and leave the middle open.
This link has a nice visual. If you are going to cook something large, brisket, turkey,etc. I would build a ring of charcoal and put the meat in the middle. That will give you even heat all around the meat. For something like ribs or even burgers, you can build your fire to one side and place the meat on the opposite side.
http://www.hub-uk.com/cooking/tipsBBQindheat.htm
By the way, don't be embarrassed about asking any questions. Most of us learned by destroying a lot of meat. We didn't have the net back in the day. I remember one birthday that a pork roast turned into an ash, but that's another story. You don't need to waste meat if a question can save you from that fate.
LTLG - The Quality Control Department is here to save you from malicious disinformation, such as that which appears in the post copied above.Quote:
Originally Posted by Rick
We are your friends!!!:D.
Rather than wasting large quantities of meat, we URGE you to simply fix up small batches and ship them off (overnight with dry ice) to us QC folks for analysis. We will test sample your work, and each and every successive batch you fix up, until we are sure you have gotten it right. You keep trying, and WE (us QC folks) will offer sound and helpful suggestions (over and over again if necessary:rolleyes:) until we are SURE that your recipe and methods will yield a perfect result each and every time.:)
DON'T FALL FOR IMPOSTERS! ONLY TRUST YOUR FRIENDS AT QC!:D
Yep, I bought the XL Egg and had to load it in my tractor bucket to get it to my deck.Quote:
Originally Posted by Tahyo
The magical thing about the the Egg is how they hold the heat and therefore the moisture. I wouldn't do a cook on anything else.
Quote:
Originally Posted by BraggSurvivor
Not sure if you caught up on the threads from last week, but I built a new barrel pit. 2 adjustable intakes at the bottom and the top is pretty tight with only the one stack. I loaded it last night with 8 lbs. of lump charcoal and maintained 225 degrees all night smoking all that stuff. The coals finally burned out about 1 or 2 this afternoon. This is hell of a good pit. I think I posted some detail pictures in that thread. Let me know if you can't find it.
It's just TDW and myself this week-end so not a ton going on the smoker. Getting ready to make the transformation. They go on the smoker shortly.
Looks good Rick. Just enough for a couple of people.
We have my niece's graduation and dinner to go to today. The sun and moon rise and set around that side of the family (or so they think). I'll catch up on anymore pics you post later tonight.
I have to self regulate the amount of meat I cook. I tend to eat what I cook. All of it.:D
Yea, I do the same although I have been getting better. It usually cost as much (charcoal wise) to do 2 butts as it does to do 4, so I usually do 4 and then vacuum seal and freeze the left overs.Quote:
Originally Posted by Rick
These chuck roasts were no different. It produced a lot more than I thought but I've given a bunch to my neighbor and my son, so there's little left to freeze.
I tossed some red potatoes on the smoker with the ribs. I don't care for the skin on the potato once it's smoked. It has a very sharp flavor to me but I sure do like the rest of it. Man, were they good. And before QA starts their clamoring, remember that QA is required if there is a slight possibility that the food will not be up to standards. Since I knew the ribs were of spectacular quality, I saw no need to waste your time.;)
Crash and I will be the judges of that!:mad:
This from the small business dictionary.
"Quality Assurance: A review of a product or service after completion to determine the degree of excellence achieved and deficiencies that need correction."
I was fully aware of the degree of excellence. I rest my case, counselor.:p
I sincerely believe that forum members deserve the best and ONLY the best. In this case, an UNBIASED :p product review is in order. And that is where Crash and I enter the picture.:DQuote:
Originally Posted by Rick
Trust me Rick, I've wasted so much time in my life but I can honestly say that I never.....repeat - never wasted it sampling BBQ.
Well, I spent about 30 minutes of un-wasted time this evening finishing up the ribs.
Hope it's all stuck in your teeth.:mad:Quote:
Originally Posted by Rick
(making sucking sounds) Allows me to enjoy it that much longer.
Burps and *arts. Two more ways to enjoy them even longer.:DQuote:
Originally Posted by Rick
We just got back from my niece's graduation get together at "Claim Jumpers". That place is way way over rated. Came home and made me 2 bbq sandwiches and rushed in here to see if Rick posted some "done ribs" pics. I'm disappointed Rick.
Let me just say that after eating these bbq sandwiches since Saturday, I can attest that at least for me, I have not grown tired of eating them.
Hang on just a minute there mister. You've had left overs in the house since Saturday? Two items come to mind. 1 - How good is it really? I mean....leftovers? 2 - send samples to the QC Department - we will make the final determination as to the quality and report back to you as to whether or not you really enjoyed them.
You'll just have to make me a "long distance QC Department Representative" and accept my report sir.
On a sadder note, I watched my neighbor across the street ruin a very nice brisket yesterday. He wanted me to build him one of these barrel pits, so I did. I told him that he should start off with simple things (he knows how to grill but not how to bbq), but he opted to jump in on a brisket. Instead of bringing the internal temp to 180, then getting it off the pit, wrapping in tin foil and letting it rest in an ice chest for a couple of hours, he brought the internal temp to 225 and started cutting into it right away. Needless to say it was akin to shoe leather.
Hey, Tahyo. We should freelance. I mean, given the price of gas and it's scarcity and since production is on our end perhaps we should reduce the unnecessary use of petro fuels, help the quality of the air and just eliminate the middle man. After all, one would think that a QA department would be Quid Pro Quo but I don't see anything coming back at us except flak.
LOL Rick....Quote:
Originally Posted by Rick
Come on Rick.....how can you put a price on public service?
Just got back from the camp and saw this thread. I regret I did not have a camera to show the pig coming out of the cajun microwave or the boiled crawfish. I can take a pic of my distended abdomen if yall want though. Dam that was some good eating.
I'm reminded of a saying by Jefferson. "a man should not pursue an office; rather, the office should seek out the man."
Let me see, burned retinas and sick the rest of the night or no pictures. Thanks, I'll pass on the pics.
Man... I'd trade a years worth of bbq for a couple of sacks of live crawfish.Quote:
Originally Posted by cajun swamp hunter
P.S. and about 6 dozen live blue crabs out of the Gulf.
You're right. I was tempted to post a picture, but it would have been worse than the thong pic.