The Weekly BBQ Thread

[BraggSurvivor]

LTLG, did you pull off the membrane?

[LeaveThisLifeGuy]

LTLG, did you pull off the membrane?

no, nor do i remember seeing one. this is embarrassing

[Tahyo]

Gotta try and find you a link to show you how. Unless Brag can, I have a hard time explaining it.

[LeaveThisLifeGuy]

why take off the membrane?

[BraggSurvivor]

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.

[Tahyo]

Here ya go.. video

http://video.aol.com/video-detail/bb...val/1305140906

[BraggSurvivor]

http://www.youtube.com/watch?v=A9plB5BYhj8

[Tahyo]

Bragg, I got a close up look at a BGE in the flesh the other day. Man those things are built like tanks!

[LeaveThisLifeGuy]

Here ya go.. video

http://video.aol.com/video-detail/bb...val/1305140906

wow. don't know what was more impressive, the technique, or the guy's voice! Thanks for the vid.

[Tahyo]

I'll be back later.. going take a nap.

[Rick]

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.

[Ken]

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.

We are your friends!!!.

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) 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!

[BraggSurvivor]

Bragg, I got a close up look at a BGE in the flesh the other day. Man those things are built like tanks!

Yep, I bought the XL Egg and had to load it in my tractor bucket to get it to my deck.

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.

[Tahyo]

Yep, I bought the XL Egg and had to load it in my tractor bucket to get it to my deck.

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.

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.

[Rick]

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.

[Tahyo]

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.

[Rick]

I have to self regulate the amount of meat I cook. I tend to eat what I cook. All of it.

[Tahyo]

I have to self regulate the amount of meat I cook. I tend to eat what I cook. All of it.

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.

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.

[Rick]

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.

[Ken]

Crash and I will be the judges of that!