The BBQing, Grillin, Smoking Mega Thread

[Edmond]

^ some fine meat there.




Got a wee kilo slab of ribs for the next slow smoking test, but gotta head up north for a few days *shudder*




A light marinade, then into the deep freeze for a week or so.




See ya later, Peppa.

[Edmond]

Back in the land of the living and away from those weird Northern hillbillies, plus it's Friday, I think, so time to take out da big boy.

Out before our morning 30km cycle, then prepped at lunchtime.







Putting in 2 spuds, that will, for the sake of experiment, be turned into mashed potato. Sprayed with EVOO, S+P then wrapped tight. To be removed, then mashed with milk, butter S+P... Smokey mashed potato....




Tray of water added to regulated the temp then top down after the flames subsided.

[Edmond]

Putting in 2 spuds, that will, for the sake of experiment, be turned into mashed potato. Sprayed with EVOO, S+P then wrapped tight. To be removed, then mashed with milk, butter S+P... Smokey mashed potato....

Apparently I should have just made normal mashed potatoes then put it in a tray and placed it in to smoke for the last hour.

Smoked Mashed Potatoes - Hey Grill, Hey

Smoked mashed potatoes are the ultimate comfort food. These fluffy potatoes are mixed with classic ingredients and smoked for a tasty twist on a classic side dish.

You live and lulu.

[aging one]

I know I clued you in on how to wrap your ribs in foil for a juicer result. But now I see you have not removed the membrane that is on one side of your ribs. May I ask why? You end product will be exponentially better if you did/had.

I go with potato salad every time with ribs. Better combo than mash, mash is for roasts and gravy.

[DrWilly]

I prefer baked spuds to mashed for Q, but will be interested to see who these turn out. Might try some soon.

Better combo than mash, mash is for roasts and gravy.

Hmmm, roast spuds go with roasts.


Mash is good with steak or sausages.

[Edmond]

membrane

Delisherous.



Absolutely delisherous.

mash

The princess likes potatoes in 3 forms.

McDonald's French Fries.
Lay's
Mash with Bisto.



I really have to swipe that Leo glass next time I'm in Armo's place and DNA swab it.

[Edmond]

Fok this sheet, the kid can eat Lay for dinner.




#sir.william.bbq.spud.king


Diced and chilling.

[aging one]

Delisherous.

Absolutely delisherous.

Up2U chef,

"You'll get a much better end product if you take it off. The membrane can be chewy or rubbery and prevents seasonings from penetrating the underside of the ribs. Luckily, the membrane is easy to remove. Removing it from your pork ribs is key to preparing great ribs for the BBQ, oven, slowcooker, etc."


Learned this little tip over 50 years ago, have stuck by it.

[bsnub]

But now I see you have not removed the membrane that is on one side of your ribs.

Amateur hour.

[cyrille]

Everyone's gotta start somewhere, snubs.

[BLD]

Just out of curiosity how long should a baked tater.take to cook on the q ? Should you par boil.em first ? Or just pull em.out same time as the meat? I've noticed the stumpster does a pretty good job on the baked taters

[BLD]

Everyone's gotta start somewhere, snubs.

Hmm, what would chitty do?

[bsnub]

Just out of curiosity how long should a baked tater.take to cook on the q ?

Not to long at all if you wrap it in foil and put it on the hot part of the grill. Good way to check it is by poking it with a toothpick.

Everyone's gotta start somewhere, snubs.

He has been posting up his ribs for years, and he is still doing it all wrong.

[malmomike77]

Fok this sheet, the kid can eat Lay for dinner.




#sir.william.bbq.spud.king


Diced and chilling.

You should have removed the membrane

[Barty]

Today's ribs. 4 hours smoked and about 30 minutes wrapped.

Way over cooked. The rack broke when I went to pick them up from the foil.

Tastes great though.

[bsnub]

Way over cooked.

Doesn't look that way to me. Excellent bark on the outside and a very nice smoke ring in the meat.

[Edmond]

Top work El Barto.


Giz a run down of yer rig and method if ya get the chance-io.

[Edmond]

Tray of water added to regulated the temp then top down after the flames subsided.

Only 5 words to describe this:


Su Poib

Glor ree us.

[Edmond]

A lovely evening on the veranda.




The moment of truth.

On the left are the diced onions I did for the spuds, diced and smoked for flavour.









Melt off the bone. Edith tried to only have one, but finished two cave-woman style.

[cyrille]

Excellent bark on the outside and a very nice smoke ring in the meat.

How do you feel about the patina?

[DrWilly]

Today's ribs. 4 hours smoked and about 30 minutes wrapped.

Way over cooked. The rack broke when I went to pick them up from the foil.

Tastes great though.

Love a good bullet smoker, those ribs look amazing.



@Lu - I usually aim for 45 mins to an hour for a spud on indirect heat.

[Edmond]

Thank you kindly, sir.


Finished them off this afternoon. Suuuuuuuuuuupoib.

Only 2nd time in this barbie. Already planning the third.

[PAG]

Today's ribs. 4 hours smoked and about 30 minutes wrapped.

Way over cooked. The rack broke when I went to pick them up from the foil.

Tastes great though.

Great looking, and I'm sure tasting, meat.

[Edmond]

Great looking

Yup.

Will be interesting to get a run down of his rig, if he gets the chance.




Edith's told me to make more. More. MORE.


What rig are you using Snubs, is it on the Lake Microsoft decking of your million dollar pad?


No pics of your set up and results?

[bsnub]

No pics of your set up and results?

It is fucking winter here. Time for turkey.

From last year...