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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
How long did you cook and what temp?
250 for about 6 hours. Prob would try wrapping a few hours in, could have been a little more tender/moist.
That is undercooked.
I took it off at 125, even double checked the thickest part with the thermapen
I’m not trying to question your cook. But your final product is undercooked.
a baby tri-tip and some bbq chicken
That's a long cook for back ribs. Plate short ribs (dino ribs) need that kind of time but beef back ribs can go about 275 for about 3.5 to 4 hours and be good. Generally, you just need to monitor the pull back from the bone.
I know billdozer is known for his spatchcock chicken but I have already started on his tzatiki sauce and chicken marinade for tomorrow’s gyros. Always a huge hit and I can’t wait
I’m pretty fricking mad, especially as a KJ bro.
Who is your baseball team? If it’s the giants i can kinda get it. As a fellow padre I would be lying if i said i wasn’t hurt
I’m an Angels fan and he jinxed a no hitter tonight :(
This is so fricked up. I’m sorry man
I need to look into this. Greek food is top-notch and top 3 favorite for me. Need to learn to cook it better because it’s completely awesome
Im sure he can PM you or with his permission I can you forward what he sent me
it’s recipes for chicken marinade, salad topper, tzatiki sauce, and a link to a pita recipe. It’s incredible
I'll be doing that soon too
Don’t wrap but those were probably done at 5 hours
Good looking out with the pointers. All the research I did was kind of all over the place with cook time. Around hour 4/5 they were at temp but the prob was tough to slide in so I decided to let them roll longer hoping they’d get more tender. Which they did some, but also prob dried them out a bit.
yeah I just felt like the probe wasn’t sliding in smooth enough at that point. Prob should have still pulled them a bit earlier tho. I doubt I make these again anyway
You all are a great Q resource. A Tramp is a damn wizard.
The preferred nomenclature is magus of meat.
But for real, pretty much everyone can do it. Just takes time along with some trial and error. There will be goofs along the way. Also, there will be killer Q. Just stick with it.
I mean hell, even devine makes DECENT cue now!
Thanks and good advice Magus. I have fun with it even if I screw something up. Figured I’d post a few other pics since I’ve never shared any.
Now this is the good stuff, nice work
Chicken color looks great.
Thank you sir. The RECTEC does all the work. I’d love to get an offset to play around with but wife has capped me at this and my Weber gas. Started on an electric, got an Akorn then got the RECTEC.
This thread and DirtBall been my inspiration. Grilling, BBQ, and cooking are so therapeutic and something I WISH I took up when I was younger.
It’s one of the reasons why I love food & wine and Anthony Bourdain was so fucking dead on. People & drinks can bring people together & you can find common interest that opens up borders. It’s the most common language we all speak.
Ancho-pasilla pork butt for tacos and ranchies!
Ooh I like that cup
Thanks, 1st father’s day gift. Wife says Target.
Ribs finally back to an acceptable price so did some Stl cuts today. Missed the taste of ribs.
Made some leftover brisket chili.
the chili looks almost as good as that backsplash and that backsplash fucks
Thanks. Wife wanted standard subway tile but I wanted something a little different.
Love subway tile (especially herringbone pattern) but that’s some good looking stuff.
It was my birthday yesterday and got this bad boy as a present from my aunt (it was a bbq and beer themed birthday gift)
very cool patio
Thanks we’ve worked really hard on the deck
If you would not have added the second pic I was gonna be all over asking what type of floor that was.