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Boneless short ribs - Q-View - Pt. 1
Next, I coated both sides in the sauce: Then I put the on the grill and grilled them for a couple of minutes on each side. Then I put them back in the sauce (the foil was left on the grill). I repeated this a couple of times and then left them on the grill and covered them. This was the... -
Boneless short ribs - Q-View - Pt. 1
Boneless short ribs (BLS) Ambient temp equals air temp as measured through one of the vents on top of the Weber (not grill temp). MY ambient temp was 98.6. MY air ambient temp was probably about the same, since it was around 91 degrees, but the Weber itself was radiating quite a bit of heat... -
Boneless short ribs - Q-View - Pt. 1
After searing, the ribs looked like this (note the addition of a mix of unsoaked mesquite, hickory and mystery chips). This is after turning after 4 minutes of searing: After covering (with an ambient temp of 325 degrees), the ribs are ready for foiling at the 19 minute mark - 24 minutes... -
Boneless short ribs - Q-View - Pt. 1
Found these markdowns yesterday. Am freezing the sirloin for later stir-frying. Decided to smoke the ribs: Started a little less than half a chimney of mixed briquettes and lump: Started with these leftovers from my last smoke: No slather, just straight rub: Starting the searing... -
Neely's BBQ - Q-View!
I think both of you are underestimating the size of the bun. As commercial pork sandwiches go, that's a big'un. Maybe the slaw is messing with your heads as well.- teleburst
- Post #22
- Forum: General Discussion
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Neely's BBQ - Q-View!
Probably a good thing. Maybe what you want is more Sandra Lee.- teleburst
- Post #12
- Forum: General Discussion
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Neely's BBQ - Q-View!
Nephew, I think. Interstate is completely separate from Neeley's. Similar quality though.- teleburst
- Post #10
- Forum: General Discussion
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Neely's BBQ - Q-View!
I know that sometimes Neeley's gets some somewhat caustic references here, mostly due to the TV show, but damn! can they do BBQ (especially pork). I went there yesterday for a pulled pork sandwich and thought I'd take my camera along. I finally found my battery charger and don't have to do...- teleburst
- Thread
- Replies: 23
- Forum: General Discussion
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Need a little help with my butts
I can see that as well. It didn't seem to hurt my first butt, the one that I charred at the beginning. And, since it had a slathering of palm sugar to hold the rub, I'd think that the danger of "scorching" or "bittering" the flavor would have been even greater. The barq was incredibly good... -
Need a little help with my butts
As usual, I'm going to offer an alternative opinion. I don't worry about 300-plus temps during the first 4 hours. I didn't have any problems with the two butts that I've done where the INITIAL temps were that high. In fact, the temp was that high for much of the first 4 hours (I was using a... -
Wood choice for pulled pork
I'm using wood chips, so your mileage may vary if you use regular wood, but I've been really happy with about 2/3rd hickory and 1/3 mesquite. The mesquite seems to give it a little bite. -
Pulled pork with time constraints-best way?
I've done a couple of butts in my Weber kettle and I've found that it doesn't seem to hurt the final result to have the air temp up to 300 or above for the first part of the process. I suspect that it's more important that once the heat drops after about 4 hours of keeping it pretty high (and... -
Chuck Roast
Mojo is a citrus-based marinade. I think it's mostly Cuban, but I think that you find it in Latin and Caribbean cuisines (I could be wrong about that though). If you do a search for it on Google, you'll find a lot of variations on it. It works well for meat because the acid in the citrus helps... -
7 # butt for today - Q-View
Oh, I did that with my first butt. I'm trying new methods. I could have easily gone another couple of hours with the remainder of the butt and I'm pretty sure that it would have rendered all of the fat out. I still would have been something like an hour or two ahead of the time it took for the... -
7 # butt for today - Q-View
The whole idea is to transmit a thought process, even if it goes astray. Hopefully it will give someone some new ways of looking at the process of BBQ and cooking in general. -
7 # butt for today - Q-View
I had some great fond left over from the butt (with leftover oil from the fat and caremelized bits and saucy rub remainder), so I'm making a BBQ sauce "concentrate". Added some ketchup, paprika, white vinegar, Worchestershire, butter, a squeeze of honey, a tiny amount of super concentrated hot... -
7 # butt for today - Q-View
That's quite possible. In fact, if I had waited to pull that piece off until it hit an internal temp of 190 or 200 in the oven, most of it would have probably melted. I think my impression from what I've read here was that if you don't get it to at least 180, it's going to be tough and dry and... -
7 # butt for today - Q-View
Lessons learned on this 7#er: Coconut milk - good. Plenty of smoke from the Weber 22 incher in 4 hours and 15 minutes. Butt was ready to eat in 6 1/2 hours. It would probably be at 195 - 200 internal temp within 7 hours if I had cranked up the heat. Reducing the cook time made NO difference... -
7 # butt for today - Q-View
At 1:30, I had an internal temp of 170. It looked pretty good so I thought I'd cut off about a quarter of the butt just to see what I'd get. Took some tongs and simply split it off. Came off easy as you please. Got a nice lump of meat so I put it in a foil pan and tried to pull it. Well, I was...
