*Ceramic* BBQ/Grilling

awec wrote: »

Did more baby backs this weekend but I am always disappointed with the lack of meat on these things. Maybe I'm cutting them wrong after or something. If you get one mouthful off a rib you are doing well.

Think I'll be taking a break from ribs for a while.

cubatahavana wrote: »

Care sharing the account by pm? :D:D:D just messing (or not)

masterboy123 wrote: »

My neighbour said I could borrow his Musgrave account. He works there.
I am wondering if he will have to pay taxes on my purchases?

masterboy123 wrote: »

But I think its not open for general public. Am I right?

I was i Newport on holidays recently and picked up some short ribs in kellys butchers. It is the sort of place that they pull out a whole section of the beef and you decide what you want and the end of the ribs were huge plenty of meat. I used Tom Kerridge recipe for beer braised ribs which are cooked for about 5 hours in the oven let cool and reheated on the Kamado the next day.. They were like smoked jelly literally soft as jelly. As they warmed up one had to be very careful moving the ribs as they can easily fall apart. The best thing I've ever had on a bbq, can highly recommend and they can be frozen after the oven stage.

Ps if using Tom Kerridge recipe from BBC good foods i used teaspoons of salt as opposed to tablespoons of salt for the rub

The butcher told me he cooks them regularly recommended that way, Tom Kerridge 2 star Michelin chef who specialises in that type of food , his recipe and the reheating created huge amounts of smoke so it didn't lack smoke flavour. But hey i will definitely be doing more in the kamado only, I want to try so much but the above recipe did work really well.

Sorry just can’t get used to this new boards set up…..old post replied to.

I got my big joe from here

https://gobbqco.com/shop/kamado-joe/kamado-joe-junior/

Off the top of my head, I think I ordered on a Monday and it was delivered on a Thursday.

I was in their shop the weekend before last. It’s a lovely place. It’s like an 1800’s stone built farm house with the outbuildings converted into the shop. Worth a visit if you are ever up that direction. There is a really good butcher in the same town too. They carry a load of bbq items. Beef ribs, brisket (albeit they are on the smaller side) and the like. Although I would say Higgins in Sutton is better, so only worth it if you are in the area.

https://themeatmerchant.com/

I got a sugar pit brisket from them before and it was really good. Haven’t tried the pork outside of their ribs.

Jacob’s ladder tonight. First time making them they turned out amazing

Not a bother. Mine is staying the same under the fabric cover

I've used kerrigans many years, but recently I have moved and I'm no longer near them. I'm sure the jacob ladder will be fantastic. I love cooking them. For a 5 plate jacob ladder, I needed 12 hours in my last 2 cooks. If you get the short ribs separated, I'd say with 8-9 hours could be plenty.

If you get the full jacob ladder, remove extra fat and silverskin from the top (i didn't remove the silverskin in my last cook and the rub and smoke did not penetrate)

Cook at 275F, wrap at 170-175 when the bark is set (it's not removed when scraping it with a fork) and start probing for tenderness at 203F until the probe goes in EVERYWHERE without resistance. This last part took a good 2.5 hours for me after it reached 203F in my last cook (it was probe tender at 209F, 2.5 hours after reaching 203F). Wrap in foil and a few towels and place it inside your oven (off) or any other place where it can keep warm for a good hour.

I've done it three times, two of them with salt, pepper and garlic and the last one with poppamies texas beef rub. Both are very good. The danger of doing it before going to bed is to keep an eye on the temps. It has happened to me that after a few hours something happened and the temp dropped a good bit. Now I use an inkbird temperature controller that keeps the temp stable within 2-4 degrees Farenheit. https://bbq4you.eu/ie/product/inkbird-wifi-bluetooth-bbq-temperature-controller/ I bought it from this crowd (they're always fantastic) and it works really well. They don't have it in stock now, but if you drop them an email they'll reply quickly. I found that temp controller fantastic, being able to check (and control) the temp over wifi even if I'm miles away from home