dadsr4
somebody shut me the fark up.
I was cooking beef ribs yesterday.
I setup the kettle with a snake, started some coals and went inside, trimmed the tallow off the ribs, then rubbed them with SPOG. I chose to use my back up kettle, because it hadn't gotten much use this summer. It's mounted on a wheeled cart, with locking casters.
An hour into the cook, I went to check the kettle temp and bumped the cart. It rolled to the edge of the patio and off the edge. In the tradition of buttered toast, it landed upside down.
There was the meat, under the charcoal, drip pan, and ash.
I scooped the meat into the drip pan, them scooped up the coals, wood chunks, and unlit charcoal into the kettle lid and dumped them into the other kettle against one side. Threw the grate on and slapped on the lid to preheat.
The ribs went inside and were scrubbed with a vegtable brush to get the ashes off. I then redid the rub.
Back out to the grill, the ribs went on, then I went back inside to clean out the greasy sink.
Hours later, I brought the ribs in, expecting to be using them for stew meat.
My wife said they were much better than any others I had cooked, that they reminded her of blackened cooking. The bark was excelent.
I got to thinking. I've seen people cook steaks on the coals. I guess it works for ribs, too.
The kettle will be pounded back out. Just another reason I don't deserve to own a ceramic cooker.
I setup the kettle with a snake, started some coals and went inside, trimmed the tallow off the ribs, then rubbed them with SPOG. I chose to use my back up kettle, because it hadn't gotten much use this summer. It's mounted on a wheeled cart, with locking casters.
An hour into the cook, I went to check the kettle temp and bumped the cart. It rolled to the edge of the patio and off the edge. In the tradition of buttered toast, it landed upside down.
There was the meat, under the charcoal, drip pan, and ash.
I scooped the meat into the drip pan, them scooped up the coals, wood chunks, and unlit charcoal into the kettle lid and dumped them into the other kettle against one side. Threw the grate on and slapped on the lid to preheat.
The ribs went inside and were scrubbed with a vegtable brush to get the ashes off. I then redid the rub.
Back out to the grill, the ribs went on, then I went back inside to clean out the greasy sink.
Hours later, I brought the ribs in, expecting to be using them for stew meat.
My wife said they were much better than any others I had cooked, that they reminded her of blackened cooking. The bark was excelent.
I got to thinking. I've seen people cook steaks on the coals. I guess it works for ribs, too.
The kettle will be pounded back out. Just another reason I don't deserve to own a ceramic cooker.
