L
LittleDick'sBBQ
Guest
Greetings,
It all started innocently enough, we invited some friends over for some BBQ. I got two slabs o' ribs and a whole chicken.
It was going to be a good cook. The ribs were a little fatter than I would like. I DID have a new pop-up to shelter me from the rain AND I drilled a hole in the Weber kettle to run my probe wires.
Not having to fight with the wires going through the lid vents is awesome! I can lift the lid to spritz/sauce the meat, check for doneness, etc. Yep, it was going to be a GOOD cook.
Ribs. I removed the membrane and hit it with Simply Marvelous cherry
wrapped 'em in Cling while the fire came up to temp.
After 90 (+/-) minutes over apple chunks
I pulled the ribs after two-and-three-quarter hours at 275-290F, foiled them, and put them in a 275F oven. Since they were thick, and were not passing the "bend test." They spent two hours foiled in a 300F oven (remember...they are thick? They were also not the kind I usually buy.) and then rested in a super-cooler for over an hour.
The bird:
I split it (I'm getting better at this!), and hit it with some evoo, Yardbird, and salt and pepper.
It cooked on a 270-290F grill for about 90 minutes...
I pulled the bird, put in an a class dish, covered it with foil, and put it into the 300F oven for another hour before resting it for an hour in the cooler.
There are no more pictures. Why? The results were TERRIBLE!! The ribs were WAY overcooked, dry, crumbly, WAY beyond "falling off the bone." The chicken meat was OK, but the skin was rubbery and overly-smokey.
Has anybody else experienced a slump like mine?? I felt like I was doing OK, putting out good eats, etc. Now, I cannot seem to produce BBQ that is edible! Am I over-thinking this?
Also, what do you do when (like yesterday) you invite folks over and the food is BAD?? Sure, people SAID they liked it, and (aside from disintegrating!) it TASTED alright, but I KNOW I can do better (and have!).
I am sure we are our own worst judges/critics. Yesterday was embarrassing.
HELP! :wacko:
Little Dick
It all started innocently enough, we invited some friends over for some BBQ. I got two slabs o' ribs and a whole chicken.
It was going to be a good cook. The ribs were a little fatter than I would like. I DID have a new pop-up to shelter me from the rain AND I drilled a hole in the Weber kettle to run my probe wires.
Not having to fight with the wires going through the lid vents is awesome! I can lift the lid to spritz/sauce the meat, check for doneness, etc. Yep, it was going to be a GOOD cook.
Ribs. I removed the membrane and hit it with Simply Marvelous cherry
wrapped 'em in Cling while the fire came up to temp.
After 90 (+/-) minutes over apple chunks
I pulled the ribs after two-and-three-quarter hours at 275-290F, foiled them, and put them in a 275F oven. Since they were thick, and were not passing the "bend test." They spent two hours foiled in a 300F oven (remember...they are thick? They were also not the kind I usually buy.) and then rested in a super-cooler for over an hour.
The bird:
I split it (I'm getting better at this!), and hit it with some evoo, Yardbird, and salt and pepper.
It cooked on a 270-290F grill for about 90 minutes...
I pulled the bird, put in an a class dish, covered it with foil, and put it into the 300F oven for another hour before resting it for an hour in the cooler.
There are no more pictures. Why? The results were TERRIBLE!! The ribs were WAY overcooked, dry, crumbly, WAY beyond "falling off the bone." The chicken meat was OK, but the skin was rubbery and overly-smokey.
Has anybody else experienced a slump like mine?? I felt like I was doing OK, putting out good eats, etc. Now, I cannot seem to produce BBQ that is edible! Am I over-thinking this?
Also, what do you do when (like yesterday) you invite folks over and the food is BAD?? Sure, people SAID they liked it, and (aside from disintegrating!) it TASTED alright, but I KNOW I can do better (and have!).
I am sure we are our own worst judges/critics. Yesterday was embarrassing.
HELP! :wacko:
Little Dick