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First attempt at ribs on my new gmg
Posted on 12/4/18 at 4:20 pm
Posted on 12/4/18 at 4:20 pm
Started them about 45 minutes ago will update when they finish
Posted on 12/4/18 at 4:25 pm to al_cajun
Subtle "I have the stainless steel model" brag.
I'm just kidding. I'm jealous.
Couple pro tips for you...get that probe into the middle of the grill. You don't really need it because it maintains the temp for you, but I guess if you want to confirm how accurate your heat shield is causing the grill to disperse heat you could put it near the meat (but not touching the grate). Also, put foil over the pan below the meat...that way the fat and grease will drain off and cleanup is a cinch. Otherwise you'll have all that shite all down inside the grill.
I'm just kidding. I'm jealous.
Couple pro tips for you...get that probe into the middle of the grill. You don't really need it because it maintains the temp for you, but I guess if you want to confirm how accurate your heat shield is causing the grill to disperse heat you could put it near the meat (but not touching the grate). Also, put foil over the pan below the meat...that way the fat and grease will drain off and cleanup is a cinch. Otherwise you'll have all that shite all down inside the grill.
This post was edited on 12/4/18 at 4:27 pm
Posted on 12/4/18 at 4:26 pm to al_cajun
How'd you prep them?
We did ribs this weekend in the InstantPot while it was raining and they turned out pretty good.
We did ribs this weekend in the InstantPot while it was raining and they turned out pretty good.
Posted on 12/4/18 at 4:27 pm to al_cajun
I like the little patch of astroturf!
Posted on 12/4/18 at 4:38 pm to Chucktown_Badger
I just use that hole on the side to hold the probe so the thermometer isn’t dangling. The pan in there is full of beer just to add a little moisture I’m kinda experimenting tonight.
This post was edited on 12/4/18 at 4:41 pm
Posted on 12/4/18 at 4:40 pm to TypoKnig
The guy at the grill shop talked me into one of their rubs so I am trying that but I was originally planning on going salt, pepper and garlic powder.
Posted on 12/4/18 at 5:16 pm to Chucktown_Badger
Have you ever had you smoker drop in temp significantly? I left the house to run some errands and I came back to my smoker temp being 195 and then it started to climb back to 240 but I don’t know why it dropped so low.
Posted on 12/4/18 at 6:25 pm to al_cajun
quote:
Have you ever had you smoker drop in temp significantly? I left the house to run some errands and I came back to my smoker temp being 195 and then it started to climb back to 240 but I don’t know why it dropped so low.
I had that happen once but only because it was out of pellets so there was nothing to burn to create the heat.
Also, OP, you don't have to have the temperature probe plugged in. If you don't want to use it don't even bring it out...thus no cleaning.
This post was edited on 12/4/18 at 6:27 pm
Posted on 12/5/18 at 10:39 am to al_cajun
hopefully they turn out well
i made some of the worst ribs imaginable on saturday. i set my KJ temp at 250 or so to smoke, then i went out for a few hours with my little one to the playground.
when i come back, the temp is around 325/335 or so.
so yeah, i had jerky for dinner.
i made some of the worst ribs imaginable on saturday. i set my KJ temp at 250 or so to smoke, then i went out for a few hours with my little one to the playground.
when i come back, the temp is around 325/335 or so.
so yeah, i had jerky for dinner.
Posted on 12/5/18 at 10:44 am to The Egg
They were ok. Little to no bark formed but I think that was because the temperature was all over the board. It was bouncing from 180 to 290. Once I got the heat shield fixed the temp held steady but I think it was too late.
This post was edited on 12/5/18 at 11:12 am
Posted on 12/5/18 at 12:05 pm to al_cajun
Couple thoughts that might have impacted them.
How long did they go for? Did you check the temp with a quick read probe? I think the biggest mistake people make is not letting them go long enough.
Did you wrap them? Wrapping in foil will frick up any bark you had going and prevent the formation of any additional.
Were you drinking beer while they were going? If no, I think you found your problem.
How long did they go for? Did you check the temp with a quick read probe? I think the biggest mistake people make is not letting them go long enough.
Did you wrap them? Wrapping in foil will frick up any bark you had going and prevent the formation of any additional.
Were you drinking beer while they were going? If no, I think you found your problem.
Posted on 12/5/18 at 1:33 pm to Chucktown_Badger
Posted on 12/5/18 at 1:36 pm to al_cajun
I almost killed BigErn cooking hamburgers on a pellet smoker. I hate those things.
Posted on 12/5/18 at 2:39 pm to GeauxTigers0107
quote:
Ummm.....
Did you use 3-2-1 method?
If so, I'll walk back my statement a bit to "it's harder to get good bark if you wrap in foil" (vs. butcher paper or no wrap at all)
Posted on 12/5/18 at 8:21 pm to Chucktown_Badger
I just smoke them until I have a dark mahogany color on the outside then wrap in foil for an hour. Check them after an hour for doneness and go from there. Last 10 minutes they get a lite glaze.
This post was edited on 12/5/18 at 9:05 pm
Posted on 12/5/18 at 9:27 pm to Chucktown_Badger
quote:
Did you use 3-2-1 method?
That's what my cousin's husband does. It makes for some damn good ribs.
Posted on 12/5/18 at 9:29 pm to al_cajun
I'm excited about getting my Jim Bowie. It was speed to arrive at the store today. But I was too hungover from a concert last night to make the drive. But I'll have it for this weekend.
Posted on 12/6/18 at 8:37 am to CCTider
Just a heads up call GMG customer service and go ahead and get the measurement for the heat shield placement (its different for each model). It will save you a ton of headache and you won't ruin any food if you do this prior to cooking. Mine was off by less than a inch and it's temperature was all over the place. Got out the measuring tape and moved it to their recommended distance and now it stays within 4 degrees of set point. Good luck
This post was edited on 12/6/18 at 8:38 am
Posted on 12/8/18 at 2:10 pm to al_cajun
quote:
Just a heads up call GMG customer service and go ahead and get the measurement for the heat shield placement (its different for each model). It will save you a ton of headache and you won't ruin any food if you do this prior to cooking.
I set it up and did the initial burn last night. Gmg included a waterproof info sheet that tells you how to setup the heat shield. I just went and picked up 2 butts to smoke for a birthday party tomorrow. I usually rub the butts a couple days before a cook. But i recently got a good injector, so that'll expedite the seasoning.
I will say, the Jim Bowie is badass. I was surprised with how the fan turns on and off, and gives it short puffs of air. My Louisiana's fan was pretty much running nonstop. Without even cooking with it yet, and can tell how much better this is made.
I do wish you could just turn it off, and have the fan run until the temp is okay to shutdown. I wouldn't trust my neanderthal Uncle to use it, like the Louisiana. But i can tell I'm going to love this grill. I went ahead and order the pizza oven attachment last night, after the burn.
This post was edited on 12/8/18 at 2:12 pm
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