![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Oct 2014
Posts: 656 Likes: 3
aficionado
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aficionado
Joined: Oct 2014
Posts: 656 Likes: 3 |
That's why I don't like to eat out so often, Plus many of the more posh places have always disappointed me. Steak houses and the likes Rave reviews. But when you eat it end up thinking of why and how it could have been better on the Barby, more garlic and so on. My younger sisters even used to work at one.
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: May 2003
Posts: 18,044
shareholder in the making
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shareholder in the making
Joined: May 2003
Posts: 18,044 |
I do use indirect heat on my grill when I'm using the rotisserie and when I'm doing steaks.
I am the Doctor, and THIS... is my SPOON!
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Jun 2003
Posts: 6,833
axiomite
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axiomite
Joined: Jun 2003
Posts: 6,833 |
Good to hear the shoulders came out nice Fred. Ya can never tell how long the meat will take. Next time a 4 pound shoulder might take a lot less time, ya never can tell.
The post that Chess wrote was very good reading and made me rethink some of what I thought was fact. Thanks for that Chess.
Now, how were those ribs?
Last edited by Wid; 08/03/15 02:10 AM.
Rick
"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: May 2002
Posts: 5,745 Likes: 17
axiomite
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axiomite
Joined: May 2002
Posts: 5,745 Likes: 17 |
In a conventional BBQ do you guys recommend slow cooking dry rubbed baby backs off of the burners? I tried a batch this weekend (inspired by this darn thread) and they were a tad overdone with the three burners as low as they would go.... The min temp I could maintain with all burners on low was ~400F
Anyone cook on the off side of the que? Yep 400f is away too high. Indirect cooking so!thew way!!!?..
"Those who preach the myths of audio are ignorant of truth."
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: May 2002
Posts: 5,745 Likes: 17
axiomite
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axiomite
Joined: May 2002
Posts: 5,745 Likes: 17 |
Good to hear the shoulders came out nice Fred. Ya can never tell how long the meat will take. Next time a 4 pound shoulder might take a lot less time, ya never can tell.
The post that Chess wrote was very good reading and made me rethink some of what I thought was fact. Thanks for that Chess.
Now, how were those ribs? Soorrrry lads!way too into winnes to reply with photosss this evening. Wulll reply tomorrow In the meantime chekc out the wicked bass on the Albatrouz song!! M60s rock the crap outta that rsong!!!
"Those who preach the myths of audio are ignorant of truth."
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Jun 2003
Posts: 8,488 Likes: 1
axiomite
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axiomite
Joined: Jun 2003
Posts: 8,488 Likes: 1 |
I'll have what he's having.
bibere usque ad hilaritatem
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
At this point, its probably hangover he's having.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Jun 2003
Posts: 6,833
axiomite
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axiomite
Joined: Jun 2003
Posts: 6,833 |
Rick
"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Aug 2004
Posts: 6,379 Likes: 7
axiomite
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axiomite
Joined: Aug 2004
Posts: 6,379 Likes: 7 |
In a conventional BBQ do you guys recommend slow cooking dry rubbed baby backs off of the burners? I tried a batch this weekend (inspired by this darn thread) and they were a tad overdone with the three burners as low as they would go.... The min temp I could maintain with all burners on low was ~400F
Anyone cook on the off side of the que? For low & slow you usually want one burner on low and the rest off, food well away from the burner. Let 'em sit and think about life for a few hrs then when they seem sufficiently tender sauce 'em and turn all the burners up to caramelize a bit. That said, my little sister (yeah, she's in her 50s now but still my little sister) makes great ribs by simmering them in a pot of water for a while and a few minutes on a gas bbq. Doesn't work for me, I need 4-6 hrs and charcoal. Then again my ribs taste better, if I say so myself ![smile smile](/boards/images/graemlins/default/smile.gif)
Last edited by bridgman; 08/08/15 06:40 AM.
M60ti, VP180, QS8, M2ti, EP500, PC-Plus 20-39 M5HP, M40ti, Sierra-1 LFR1100 active, ADA1500-4 and -8
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Mar 2014
Posts: 1,593 Likes: 1
connoisseur
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connoisseur
Joined: Mar 2014
Posts: 1,593 Likes: 1 |
Cool guys thanks. We're having friends over we havent seen in a while soon, and he is a rib-a-holic. Cant beat baby backs! Yum.
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