Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: sliding_billy on January 18, 2014, 09:06:26 AM
-
My family told me they were in the mood for pulled pork (it has been a while), so I put a butt on at about 3AM. I am a firm believer in not even firing up the pit if there is not beef in the cook, so I threw a couple of individual beef shorts in and timed them to be my chef's snack/breakfast. I cooked the short ribs at a fairly low temp (between 225-250) in the warmer box so I wouldn't have to interrupt the main chamber to pull them and so that they wouldn't finish in the middle of the night cooking at the 275-300 that the butt is cooking.
I waited until my kids were done with their breakfast, and they still came over looking for a taste. Four "tastes" later, they tell me "You should have just made a bunch of those." Then my wife tells me to save her one because she wasn't hungry yet. I should have planned them to be done before they all woke up. ::)
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1160_zps983c834c.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1160_zps983c834c.jpg.html)
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1163_zpsbb943832.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1163_zpsbb943832.jpg.html)
-
Chris those look great! Are you still satisfied with your pit design? Sure turning out some good looking grub!
-
Chris those look great! Are you still satisfied with your pit design? Sure turning out some good looking grub!
Absolutely. I have got the temp variables down pretty well at this point (how much/how often to load the firebox and at what angles, etc, etc, etc). Having the warmer basically doubles (if not more) the amount of variables to calculate, because you have to have methods for using the warmer as a cooking chamber as a warmer or somewhere in between. Add in the tuning plates, drip/water pan (1 in warmer and two in main) configuration and it takes a fair amount of tweaking (often mid cook). No two offsets are exactly the same without the above because of chamber dimensions, firebox dimensions and position to the channel, exhaust (in this case two) lengths and positioning and channel dimensions. At this point though, I am happy with the design. Occasionally I debate whether I would have wanted a reverse flow, but I actually enjoy the tweaking of plates and ability to intentionally set up cooking zones. If I was out your way, I may have just bought a Lang, but the shipping made that problematic so here I am.
-
Yea looks like you should have made a bunch of those!!! Look great!!! Don
-
The fun ::) ::) in cooking on a homemade grill is it's an adventure ???
Getting it to cook correctly is an odyssey , but there's great satisfaction in getting there!
If he wanted something easy he could've bought a pellet grill ::)
-
Those short ribs like real tasty!
-
those ribs looks yummy .
-
Beautiful looking breakfast SB! Those buggers are perfect! Sometimes it's very hard to share. ::)
-
Short Ribs....they aren't for dinner anymore ;)
Great looking ribs and your pit sure churns out some good looking grub.......
-
should have put the ribs on early so they would have come off while they were still asleep. :( I hate that.
-
Man those look great. Love short ribs
-
Ribs look really good.
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
-
If he wanted something easy he could've bought a pellet grill ::)
Now now... Sometimes the electrical plug can be a real challenge and those up/down arrows to adjust the temperature can be difficult to push :P
Billy those are some stupendous looking short ribs!
I would have hid them from the family. Is that bad of me? 8)
-
They look just perfect!
-
I bought another pack while I was at the grocery Saturday and hid them in the freezer. I prefer full slab shorts, but the individual ones are a nice add-on to a cook for a reasonable amount of money (and Kroger sells them so I don't need to make a special trip to the butcher). Next time, I'll just eat them off of the work shelf on my smoker while I am cooking so nobody knows they are even there. :P