AdamG Posted August 4 Author Share Posted August 4 Looking good😋 Leftovers for leftovers?🍻 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 4 Author Share Posted August 4 Some bbq baby back ribs for today, very tasty😋 brushed with some sweet baby rays 2 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 4 Share Posted August 4 Can't fault Sweet Baby Ray's when you need a sweet glaze, oh & the ribs look great by the way 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 4 Share Posted August 4 Tritip done, no leftovers but for another day Really pleased with the result, got a brisket type of vibe, including a bit of flex over the finger, fat rendered well 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 4 Author Share Posted August 4 They turned out delicious, not fall off the bone tender but I prefer it when sharing so its easier to eat off the bone😋 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 4 Author Share Posted August 4 Looks fantastic @U can do that again I see what you mean about the brisket vibe. Love the board aswell👍 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 4 Share Posted August 4 @AdamG board also has a spiked ring to keep your joint still when carving, any decent cookshop does them down south Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 4 Author Share Posted August 4 Nice, I may have to invest in one of those😁 I pressume it just fits into the circular groove on the board? Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 10 Share Posted August 10 Have the following planned for tomorrow's guests: Bavette, shotgun shells, lamb steaks & sausages for the young ones with homemade potato salad, salad leaves, strawberry/feta/balsamic reduction salad, banana pudding. Anyone else got any plans? Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 11 Share Posted August 11 No sausages on the go 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 15 Author Share Posted August 15 On 8/11/2024 at 3:27 PM, U can do that again said: No sausages on the go Lookin great, I am away this week so no cooks for me😞...internet is very patchy aswell so having a quick look on the forum is few and far between. Anything for the weekend? Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 15 Share Posted August 15 Away this weekend so no cook planned...... Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 22 Share Posted August 22 Hopefully doing beef ribs this weekend & probably some quicker cooks. Anyone else got anything planned? Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 22 Author Share Posted August 22 Beef ribs is a good shout....I have some in the freezer so I may have to join you and do some aswell for Sunday😁 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 26 Author Share Posted August 26 Beef ribs are now on! I did say Sunday's cook but I pulled them out of the freezer too late so today it is. 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 26 Share Posted August 26 Plan always was for ribs today. Trying a bit of an experiment, only lit one end of the coals bit like snake method, see how it goes. Smoking oak pieces scattered through the lump 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 26 Share Posted August 26 Short ribs are individual which might be interesting, hoping for a 6 hour cook. Variation on Woodstock rub which is mgmt's preferred rub. Ribs appear well marbled. 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 26 Author Share Posted August 26 Mine went in at 10 this morning half a jacobs ladder 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 26 Share Posted August 26 Nice, what's lurking underneath? Like to think it was veggie but doubt it... .apologies if casting spurious accusations Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 26 Author Share Posted August 26 They are an unplanned attempt at burnt ends, when I opened the vac pac to the ribs I noticed they had an extra layer of meat on top, a pale pink with a different grain pattern and no marbling...not sure what it is lol. I thought it would either become too dry if the ribs are done correctly, or cooked correctly but the ribs umderdone so I seperated them. We will see how they turn out haha Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 26 Author Share Posted August 26 The burnt ends were a bit overdone and I should have pulled them out abit earlier, a little dried out although not terrible, would probably need to finish them off by braising next time to make sure they are tender. However they do 'look' great haha Not a complete fail though as they are still soft enough to eat. Ribs are resting now... Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 26 Share Posted August 26 Might a rest in a sauce or lard/dripping/tallow helped the burnt ends? Never been convinced about burnt ends, only times I have been offered them thought dry & overdone but rested in sauce become more appetising but sauce dominates the flavour profile, never tried doing them myself..... Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 26 Author Share Posted August 26 I let them rest for 30mins, maybe rest them in a sauce like you say would be better. Never done them before but I know what you mean about the sauce overpowering the flavour👍 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 26 Author Share Posted August 26 Ribs rested for 90 mins and here they are... Turned out great and super juicy. I certainly need to do these again sometime😋 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 26 Share Posted August 26 Getting there........ 1 Quote Link to comment Share on other sites More sharing options...
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