Low & Slow Babyback Ribs...

[calumscott]

Niiiiiiiice!

 

[calumscott]

Nearly there...

Carving...

Lost... For... Words...

 

[puravida]

Ahhh awesome job!! That looks phenomenal!! That bone just pulled clean out!
Come on - how did it taste???

 

[calumscott]

Carved to the bone, one twist and it was out. Just enough left on it for a proper "chef's perk".

Taste?

If I leave out the swear words...?

Awesome.

(there might have been elderberry wine and maple syrup involved in glazing towards the end...)

 

[graysalchemy]

Carved to the bone, one twist and it was out. Just enough left on it for a proper "chef's perk".

Taste?

If I leave out the swear words...?

Awesome.

(there might have been elderberry wine and maple syrup involved in glazing towards the end...)

Venison and Elderberry what a great combination :thumb:

 

[calumscott]

Now that I'm back infront of a proper keyboard...

Rub was, pepper, salt, garlic salt, cumin, smoked paprika, chilli, chipotle and a little sugar and a tiny touch of cayenne. Don't ask quantities, I haven't a clue... Heavy on the black pepper though as instructed.

Hickory smoke, because that's all that was in the shop.

Ruddy gas barbeque, difficult to keep a steady temperature and low enough, some judicious use of old tools to get just the right ventilation on the lowest burner setting got me reasonably steadly between 120 and 140C.

Couple of hours being gently smoked (also rubbed some chicken thighs with something similar but with less spice for the oldies and the little un and put that on about an hour behind). Then into a foil bag with a mix of garlic salt, tiny touch of maple syrup and a good slug of elderberry wine (from the wonderful Cairn O' Mohr winery back home) for about an hour until I managed to split the damn foil...

So then it was glazed with a slightly richer version of the same, maple, elderberry and garlic salt (and the juice from the bag) and grilled to make it all glossy and caramelly...

Things I learned: #1: Use more wood chips. I got about an hour and a half out of about a litre of chips, would have liked more smoke in the meat I think. I guess I could have just made up another packet. #2: Trust everything puravida tells you about barbeque!!

Utterly amazing, the venison was spectacular, moist, tender, spicy, sweet, (chipotle paste in the rub was inspired!) and a lovely bitter fruity tang from the elderberry.

The chicken was quite simply the best BBQ chicken I have ever tasted. Beautifully moist, juicy even, inside and perfect crispy seasoned skin.

I am, a complete, 100%, Low and Slow convert. The recomended books are on their way from amazon and I'm off to order my smoker box (for my proper charcoal BBQ) now.

Now to press ahead with the brewery plans to start brewing the beers that will go with the food - APA's I think would be ace to cut through the spicy smokey meats, English pales perhaps for sunny supping while the garden fills with hints of woodsmoke and gently roasting meat...

Puravida, I take my hat off to you.

 

[oldstout]

Hot & Fast for me today...
Fillet steak with home made peppercorn sauce and home made french fries.
And a rocket, cucumber & poppyseed salad.

It's half ten in the morning and I've justed dribbled on my keyboard.......... :shock: :shock:

:clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap:

:thumb:



:

 

[puravida]

Hahhaaaa thanks oldstout! It was pretty tasty!

calumscott I'm really stoked you have the BBQ bug!! Can't think of two pastimes that go together better than brewing beer and cooking up some fine 'Q'!

I'll always be super happy to help out with any BBQ stuff I can! Just shout!

 

[oldstout]

Great stuff mate :thumb: and congrats on getting stuff published

I'll dig out a pic of a Christmas Day lump when the snow was down and put it up on here sometime

:

 

[calumscott]

calumscott I'm really stoked you have the BBQ bug!! Can't think of two pastimes that go together better than brewing beer and cooking up some fine 'Q'!

:) Close to getting our house now, it is my now stated aim to make our new neighbours WELL jealous!!!

I'll always be super happy to help out with any BBQ stuff I can! Just shout!

I will! Have no fear.

I'll dig out a pic of a Christmas Day lump when the snow was down and put it up on here sometime

Good stuff, more inspiration! :

 

[home brewer]

I like the idea of smoking, I have got a large open round grill, unfortunately no lid tho, so am wondering which 'smokers' people recommend. I have seen the Weber one's in Wyevale and I know they have a good reputation, but any pics/recommendations would be great.
My US colleagues talk about digging pits in their backyard and dropping a hog in, covering and leaving for a couple of days, but I dont think swmbo would go with that, more than likely bury me in it. :whistle:

 

[calumscott]

I've just had two utterly incredible results with an 80 quid gas BBQ from B&Q!!!

I can't wait to get my big old "oil drum" charcoal barbie up and running for some proper smokin' action! They don't seem to make it any more though but it looks like this:

http://www.amazon.co.uk/Landmann-Charco ... B0017RO1S2

:thumb:

 

[puravida]

For smoking I have a Mac's ProQ Excel ( http://macsbbq.co.uk/Excel.html ) and Big Green Egg ( http://www.biggreenegg.co.uk/ )
The Weber Smokey Mountain is very, very good too as it the ProQ Frontier.

It's pretty easy to set up a regular Weber Kettle BBQ to cook at a low temperature indirectly and smoke meat. It's will happily slow-cook ribs for 5-6 hrs no problem and with a bit of care and attention you can cook pork shoulders low 'n' slow for pulled pork butties. It's a good option because it is also a really great BBQ for steaks, burgers etc as well as roasting whole joints of meat.

Or most gas BBQs can also be set up to cook that way too and you can add woodchips for the authentic smokiness by wrapping them in thick foil, piercing it a few times and placing on a low burner.

 

[oldstout]

I remember reading how the Yanks laugh at the way us Brits 'grill' everything over red hot coals and end up with burnt on the outside, uncooked on the inside food - a recipe for poorly sick tummies :sick: :sick: :sick:

True BBQ is very much like home brewing - patience grasshopper..........


:lol: :lol: :lol: :lol: :lol:


:thumb:

 

[Northern Brewer]

For smoking I have a Mac's ProQ Excel ( http://macsbbq.co.uk/Excel.html ) and Big Green Egg ( http://www.biggreenegg.co.uk/ )
The Weber Smokey Mountain is very, very good too as it the ProQ Frontier.

My second hand gas grill is showing its age, the wind got hold of its cover and blew the lot around the yard a few times. Which has gven me an excuse to buy the smaller Weber smokey mountain, its coming tomorrow :party: . Don't tell SWMBO that I can probably fix the grill I will need this for die hard English BBQ fans that want charcoal on the outside and E.coli and/or campylobacter in the middle :grin:

Next Thursday I'm planning some ribs, a chicken, possibly some other hunk of meat, will have to see what's left in the freezer. Obviously some sausages and some bland stuff with non sauce for the kids. Should coincide with my summer bitter being ready. :drink:

Just had a chat with the butcher today to make sure we can the right ribs etc. Some of the US books have cuts of meat in them my butcher has never heard of, I know the US do butcher differently, as do the french, could do with BBQ US meat translation table.

 

[puravida]

Ahhhh the excitement of breaking in a new smoker!!
They do get better in time though when they get 'seasoned' in :thumb:

So baby-back ribs are what your butcher will know as loin ribs. They're smaller and what's left when 'back' bacon is made.
Spare ribs are bigger and meatier (but take longer to cook) and come from the belly when the belly meat or streaky bacon is taken off. The untrimmed rack is triangular.

St.Louis cut ribs are well known in the US - they are a sheet of spare ribs that have been trimmed down to be all unform in length to make a rectangular shape.

 

[puravida]

Here are some of mine from Saturday...

 

[Northern Brewer]

Making my mouth water looking at those ribs - nice with an APA me thinks :

Just got my smoker - I believe your supposed to give it a firing without food first to get rid of any deposits left from manufacturing that may taint the food so I'm going out to start it up soon.

 

[Casey76]

Here are some of mine from Saturday...

Now that is proper food! Unfortunately no ribs to be had in France unless you get pre-packed, ready marinated rubbish, as back bacon doesn't exist.

I bought a very basic kettle charcoal BBQ this summer, and I'm still working out the finer temperature adjustments.

I have a lovely piece of locally shot wild boar (sanglier) just crying out for a "proper grillin'"

 

[home brewer]

just ordered the Slow Fire Dr BBQ, some good holiday reading, methinks, along with 'that' yeast book thats highly recomended too.
More gadgets to follow ? Oh yes !