Weber meat - low & (sorta) slow...

[Ka Honu]

Well, SWMBO’s out of town so I’m in my “no vegetables, no shave, and no need to be nice to people” mode. I realized I hadn’t done a slow cook over charcoal in quite a while so I thawed a couple of small chunks of pig, a pack of country-style ribs and (inspired by RG), a small tri-tip. Broke out the (relatively) new Weber. I decided to make the ribs and some burnt ends because, let’s face it, pork is cheap and a pretty easy cook and country-style ribs and burnt ends are tough to screw up. I figured the tri-tip would be a good start to “no vegetables week.”

Injected the butt with some stuff I had sitting in the pantry and coated it with some rub from my “leftovers jar.” The ribs got some slightly adulterated Meathead’s Memphis Dust and I decided to try out some of tee’s steak rub on the tri-tip (breaking my SP&G only tradition). Refrigerated overnight.

Set up the kettle for a low-slow cook the next morning – a charcoal basket full of Kingsford Original briquets with a few chunks of hickory mixed in. Lit 6 briquets to start the party. Set the bottom vent about ¼ open and used the top vent to try to keep the temp somewhere around 225°F. Racked and stacked and let it ride…



The tri-tip was first out. Fire was a little hotter than I reckoned on and Prime grade cooked quickly. Sliced a bit for taste test - good rub, tee – thanks…



The ribs came out just in time for lunch (mmmm)…



After about 5 hours total I pulled the pork butt and let it set for 30 minutes, then cubed and reseasoned. Back in the Weber for a bit more smoke…



… and then mixed with some sauce, kicked up the temp to about 300° and caramelized for about an hour.



That oughta hold me for a few days.

[teesquare]

Always welcome!

And...where are the green things that usually appear on the plate? Or...will you just add an extra heaping spoonful of that powder in a glass of water to provide the comfort of ...roughage"

[Smokin Don]

Looks like a great cook of different cuts of meat to last all day!!! I bet all was good!!! Don

[Ka Honu]

...where are the green things that usually appear on the plate?

Which part of "no vegetables" in the first line of my post did you not understand? I do, however, make an exception for distilled (and occasionally fermented) beverages made from grain and other plant stuff (not to mention all those herbs and spices in the rubs).

[Pam Gould]

I'm gonna try the burnt ends on my weber..bookmarked, thanks for the directions.   .☆´¯`•.¸¸. ི♥ྀ.

[IR2dum]

Turtle, that tri-tip is perfect. The rest of it looks good. Perfect time to commune with meat.

[tomcrete1]

Plate me up! Looks great! 

[ACW3]

Looks mighty tasty, Turtle.  If all goes well, I might be able to cook up some of my "freezer finds" and make some meals for easy use later on.  Time to inventory the freezer.  Besides, I need more room for my next cow elk in November.

Art 

[TentHunteR]

Really nice cook, Turtle. All of it!



Tee, the veggies are in there... they were eaten by the pig & cow before they took a ride on Turtle's Weber!   

[HighOnSmoke]

Very nice looking cook Turtle!

[hikerman]

Nice cook on an assortment of MEAT Turtle, especially that tri-tip! 

[Jaxon]

Dang!
I didn't know the Turtle ever cooked like that...
That shows some impressive setup and know-how to use a Weber like that.
Thanks for the step-by-step and the pics...I told Deb last night that I want to learn how to cook country-style ribs...I have bookmarked.

[Pam Gould]

Dang!
I didn't know the Turtle ever cooked like that...
That shows some impressive setup and know-how to use a Weber like that.
Thanks for the step-by-step and the pics...I told Deb last night that I want to learn how to cook country-style ribs...I have bookmarked.

Jaxon, I think you weren't at the gatheriong that the turtle was there and cooked burnt ends. They were the best I have  ever tasted, I had only had them a few times and they were not the same even. They went down like butta.   .☆´¯`•.¸¸. ི♥ྀ.                               

[Pappymn]

The Turtle killed it

[smokeasaurus]

That was a great mixed grill cook. Love those pork burnt ends...bet they were tasty.

How many times did you have to reload charcoal during the cook......and if you did, how many briqs did you add??