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Discussion in 'Drink, Smoke, and Fine Dining' started by rob lay, Jul 18, 2018.

  1. rob lay

    rob lay Administrator
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  3. steved033

    steved033 F1 Rookie
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    Prime Rib is spectacular.

    I do one for New year's day. Smoke, then cover and hold till done, super slow. Then max out the heat, and crisp the outside, no more than 30 seconds per face. The pan drippings from the covered part are reduced to basically beef jelly. Salty, delicious, beef jelly.

    sjd
     
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  4. rob lay

    rob lay Administrator
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    Did a brisket. Came out really good. I wonder about temps though. When do you take it off? I was planning 185, but it hit that after only 6 hours and not 10-12. We were still 4 hours from eating, so got the grill temp down to under 200. The first several hours were 275, so should I have been shooting for under 250 so that meat would have hit target closer to end than half way through?

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  5. powerpig

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    I take mine off at 195 and wrap it. Let it sit for at least an hour in an ice chest.
     
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  6. tomc

    tomc Two Time F1 World Champ

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    Temp versus time is very nonlinear in my experience, although I use a Weber bullet not my BGE. The temp tends to climb pretty rapidly, then stalls. The stall can last for many, many hours, depending on brisket size. Were your internal temps stalled at 185, or still rising? Did you record temps before 6 hr mark, if so, what temps?

    I pull mine at 200 F, and then let it rest until we're ready to eat. If that's a ways off, keep it in a cooler. Lately, I've taken to heavy smoking for a couple of hours, then finishing off in the oven where I can precisely control time/temp. Low and slow if I have the time. Crank it up, if I'm starving and running out of time.

    T
     
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  8. rob lay

    rob lay Administrator
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    #206 rob lay, May 20, 2020
    Last edited: May 20, 2020
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  9. vincent355

    vincent355 F1 Veteran
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  10. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    I'm smoking a tri tip this weekend.

    Any suggestions on what internal temp you pulled it?
     
  11. vincent355

    vincent355 F1 Veteran
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    I went for brisket temp, foiled it in pans at 160 or so and went until around 200. pulled it and let one rest, cuber the other and put it back on uncovered with sauce for about an hour. I was running at 285 on the smoker.
     
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  13. NYFAIM

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    I'm doing a tri tip tonight oddly enough! Plan is a reverse sear, so low and slow at 225-250 until internal temp hits 115, then sear until it hits 130, then let it sit for 10 minutes. Serving with a chimichurri sauce and buffalo style cauliflower.
     
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  14. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    Thanks for the info. Did you cube the other to make burnt ends?

    Nice! That's almost exactly what a guy did on YouTube video i watched the other day.
     
  15. vincent355

    vincent355 F1 Veteran
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    exactly...and they were delicious!
     
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  16. arizonaitalian

    arizonaitalian F1 World Champ
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    woah! (was my reaction to that pic)

    Then I showed Ania and she let out a "holy crap"

    ...so, yeah, this food got some strong reactions in my house...well done!
     
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  17. rob lay

    rob lay Administrator
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  18. rob lay

    rob lay Administrator
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    Everyone on the BGE Facebook raving about doing an unwrapped 5 hours on ribs, so tried tonight. I kept below 250 for 5 hours unwrapped. I don’t think I like better or should have pulled at 4 hours. Meat was tinder on inside, but outside burned and crisped up more. The crisp still had a good taste even burned, but I think the 3-2-1 ends up better.

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  19. vincent355

    vincent355 F1 Veteran
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    i agree. I never go 5 hours but i always do about 50 percent of the cook wrapped. I used to never wrap and it was never as consistent and repeatable. I like a little bark so i always finish at least 30 minutes unwrapped.
     
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  20. vincent355

    vincent355 F1 Veteran
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  21. tomc

    tomc Two Time F1 World Champ

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    What are the F-chat BGE gurus using for lump charcoal? I'm out and need to replenish...T
     
  22. vincent355

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    I use Lazzari mesquite charcoal almost exclusively. Good burn time. Great heat. Great flavor.
     
  23. rob lay

    rob lay Administrator
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    when you are smoking do you add wood chunks too?

    I use BGE or similar coals, add various wood chunks when smoking usually mesquite or cherry.
     
  24. tomc

    tomc Two Time F1 World Champ

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    Thanks.
    http://www.lazzari.com/retail-main.html
    Looks like good stuff. So you buy it online or local?
    T
     
  25. Scudmsl

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    Made this last weekend...best batch ever. Very tasty.

    Perfect BGE Pork Ribs:

    Dry Rub: (enough for 3 slabs)
    5 tablespoons paprika
    2 1/2 tablespoons packed dark brown sugar
    Zest of 2 limes finely grated
    2 tablespoons salt
    5 1/4 teaspoons ground cumin
    2 1/2 teaspoons ground black pepper
    1 1/4 teaspoons cayenne pepper

    1. Preparation (day before)
    - [ ] Prepare dry rub ensuring there are no chunks
    - [ ] Remove skin from 3 pork baby back rib slabs
    - [ ] Leave one slab whole and cut other two slabs in half
    - [ ] Liberally apply dry rub to all sides
    - [ ] Cover and store in refrigerator overnight

    2. Cooking
    - [ ] Remove ribs from refrigerator and let sit for at least 30-45 min
    - [ ] Establish a stable 250-270F egg temperature
    - [ ] Add hickory chunks (or your favorite)
    - [ ] Setup Green Egg with conveggtor legs up
    - [ ] Add aluminum tray on top of conveggtor with 1” of apple juice in it
    - [ ] Add grill grate and rib stand
    - [ ] With bone sides down, place whole rib rack in middle slot and half racks in outside slots of stand
    - [ ] Let cook for 1 hour
    - [ ] Flip the rib racks (bone sides up) and cook for 1 more hour. When doing so, switch the locations of the outermost half slabs with the adjacent slabs in the rib stand.
    - [ ] Remove each rib rack and individually double wrap in aluminum foil with meat side up. Add enough apple juice in the bottom to just cover the surface of the foil before closing.
    - [ ] Remove the rib stand and place the ribs back on the grill grate with meat sides up.
    - [ ] Cook for 2 more hours, checking for meat pulling away from the bones after 1 hour
    - [ ] After meat is tender and pulled away from the bones, remove from grill
    - [ ] Remove grill grate aluminum pan, conveggtor, grill blower/sensor and open top and bottom of egg for full air flow.
    - [ ] Add one chunk of hickory wood in center of coals and replace grill grate for direct cooking.
    - [ ] Open aluminum foil packages and place ribs meat side down on grill and cook for 5-10 minutes (looking for a nice char without drying out ribs). Put aluminum foil/liquid in aluminum pan for disposal.
    - [ ] Remove ribs and let stand for 5 minutes before serving.
    - [ ] Enjoy with or without your favorite BBQ sauce or dry. Great either way!

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  26. tomc

    tomc Two Time F1 World Champ

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    That is scientific level of detail! Those ribs look awesome...T
     
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  27. vincent355

    vincent355 F1 Veteran
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    I rarely use wood chunks, i mean almost never. I prefer bbq without it. I find it can be overwhelming to the flavor of the meat. I use wood in the pizza oven though.
     
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  28. vincent355

    vincent355 F1 Veteran
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