- Mar 28, 2017
- 9
- 16
So I just got my first smoker delivered on the weekend (a custom 16" Bullockhead Creek Hereford offset built here in Brisbane, Queensland), and thought i'd first try my hand at a mix of wings, pork and beef ribs.
I was really impressed with how well it all turned out.
After a little bit of an embarrassing hiccup getting the fire going (involving a lot of standing around reading instructions on how to use the charcoal chimney...I've only ever used gas BBQs before), the fire management was heaps of fun, and wasn't has difficult as I expected.
Started off with hardwood charcoal, then added Ironbark logs (split) throughout the cook. I think I may have been running it a little bit "cold" for most of the cook as I had my Tappecue probes sitting on the cooking grate, and I think that may have made the temps seem a touch higher than they were, and thus I adjusted to compensate for that where I probably should have. Also noticed the temps got a lot lower when the charcoal had burned away.
Anyway, thought I'd share a few pics of the results. Pork ribs failed the bend test, but the Thermopen had them around 87C so probably just a touch early:
Heres everything on the grill. Some Scarbelly Wings with a recipe from here.
Some "Last Meal" St Louis Cut Pork Ribs from AmazingRibs
Some Beef Short Ribs with AmazingRibs "Big Bad Beef Rub"
Finally, a last-minute spur of the moment creation. I decided to make up some more Wings, and injected these ones with butter, garlic, and salt (blended the garlic with a Bamix to make it easier to inject). Been calling them "Kiev Wings" as a result.
Hands down favourite was the Pork Ribs, followed by a tie between the Scarbelly Wings and the Kiev Wings. Beef ribs, whilst tasty, could have done with a little longer in the smoker, but I let the fire go too low at the end and it couldnt be salvaged. Plus, was just too damn full from all the rest to really be able to turn proper attention to the massive hunks of meat that those beef ribs are sporting.
Will be definitely firing it up again this weekend.
I was really impressed with how well it all turned out.
After a little bit of an embarrassing hiccup getting the fire going (involving a lot of standing around reading instructions on how to use the charcoal chimney...I've only ever used gas BBQs before), the fire management was heaps of fun, and wasn't has difficult as I expected.
Started off with hardwood charcoal, then added Ironbark logs (split) throughout the cook. I think I may have been running it a little bit "cold" for most of the cook as I had my Tappecue probes sitting on the cooking grate, and I think that may have made the temps seem a touch higher than they were, and thus I adjusted to compensate for that where I probably should have. Also noticed the temps got a lot lower when the charcoal had burned away.
Anyway, thought I'd share a few pics of the results. Pork ribs failed the bend test, but the Thermopen had them around 87C so probably just a touch early:
Heres everything on the grill. Some Scarbelly Wings with a recipe from here.
Some "Last Meal" St Louis Cut Pork Ribs from AmazingRibs
Some Beef Short Ribs with AmazingRibs "Big Bad Beef Rub"
Finally, a last-minute spur of the moment creation. I decided to make up some more Wings, and injected these ones with butter, garlic, and salt (blended the garlic with a Bamix to make it easier to inject). Been calling them "Kiev Wings" as a result.
Hands down favourite was the Pork Ribs, followed by a tie between the Scarbelly Wings and the Kiev Wings. Beef ribs, whilst tasty, could have done with a little longer in the smoker, but I let the fire go too low at the end and it couldnt be salvaged. Plus, was just too damn full from all the rest to really be able to turn proper attention to the massive hunks of meat that those beef ribs are sporting.
Will be definitely firing it up again this weekend.
