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re: BBQ food of the "GODS", change my mind. A Chef Rob Joint...
Posted on 1/9/19 at 10:11 pm to TigerWise
Posted on 1/9/19 at 10:11 pm to TigerWise
quote:
Dude needs to get up more and exchange that shite for money. Keep asking around if there is a map or decoder ring to the Q. Page is a tease. Look at this awesome brisket boudin, yeah you can’t buy it. Only had the food a couple times at Freret Market.
Interesting....
0
Posted on 1/9/19 at 10:12 pm to nerd guy
quote:
nerd guy
They cut the bones so they are individual ribs, not a rack. So yeah, you could buy one beef rib bone. Sometimes at Costco for $5.99 a pound, prime.
This post was edited on 1/9/19 at 10:12 pm
Posted on 1/9/19 at 10:13 pm to NOLATiger71
quote:
Also, any thoughts on smoking wild game?
Game is hard because its so lean
quote:
what appetizers do you like to make that is not on your menu? Like armadillo eggs, poppers, egg rolls, etc?
ABTs with homemade bacon and PINEAPPLE cream cheese. An old Parish fave!
Posted on 1/9/19 at 10:13 pm to t00f
quote:
I pull them at IT 205 and for me that is when it hits meat candy and you can cut them with a fork. What about you?
I’ve never done them before. Thought about trying some next weekend. After reading most posters gushing about his Q, was hoping to pick up some hints from someone who knows what they’re doing
Posted on 1/9/19 at 10:13 pm to t00f
Ahh ok. I buy my beef ribs at costco but i buy them by the rack. 4 bone bone it and it's a two pack. So 8 ribs. You have to ask for it at the counter the day they're delivered. Ours get delivered on Thursday. I've heard they break them down but wasn't sure what. Thought short ribs.
Posted on 1/9/19 at 10:14 pm to clownbaby
quote:
I’ve never done them before. Thought about trying some next weekend. After reading most posters gushing about his Q, was hoping to pick up some hints from someone who knows what they’re doing
One of my fave thing to smoke and it doesn't take 15 hrs yeehaw
Posted on 1/9/19 at 10:15 pm to TigerWise
quote:
gifted them my Instagram account of 10,000 bbq followers when I left town.
Dude needs to get up more and exchange that shite for money. Keep asking around if there is a map or decoder ring to the Q. Page is a tease. Look at this awesome brisket boudin, yeah you can’t buy it. Only had the food a couple times at Freret Market.
They are doing a popup at Second Line Brewery, Jan 19th.
Posted on 1/9/19 at 10:16 pm to nerd guy
quote:
Ahh ok. I buy my beef ribs at costco but i buy them by the rack. 4 bone bone it and it's a two pack. So 8 ribs. You have to ask for it at the counter the day they're delivered. Ours get delivered on Thursday. I've heard they break them down but wasn't sure what. Thought short ribs.
Are they the fat ones or the leftover ribeye cuts from butchering? I would order beef shortribs that had 3in of meat at the start
Posted on 1/9/19 at 10:18 pm to Rbech108
Spritz or no spritz while they smoke before you braise?
Posted on 1/9/19 at 10:19 pm to clownbaby
quote:
I pull them at IT 205 and for me that is when it hits meat candy and you can cut them with a fork. What about you?
I’ve never done them before. Thought about trying some next weekend. After reading most posters gushing about his Q, was hoping to pick up some hints from someone who knows what they’re doing
I using a Komodo, ceramic, grill and once I get the temp I want, 250, I put them on, get the thermator on and leave them alone until they hit it 205. Don’t even lift the lid once.
This post was edited on 1/9/19 at 10:20 pm
Posted on 1/9/19 at 10:22 pm to Rbech108
quote:
Are they the fat ones or the leftover ribeye cuts from butchering? I would order beef shortribs that had 3in of meat at the start
It’s that island they put out on the weekend. They are not alwys there, I am always looking for the prime beef ribs and that’s when I find them. I am starting to rethink the prime thing though. When I smoke a rack I think overall they are more tender. The individual ones cook more quickly though.
Posted on 1/9/19 at 10:22 pm to Rbech108
quote:
Are they the fat ones or the leftover ribeye cuts from butchering? I would order beef shortribs that had 3in of meat at the start
Plate short ribs. Not my pic, just one from google.
Posted on 1/9/19 at 10:23 pm to t00f
I’m also using a Kamado.
This is my plan:
Smoke at 225-250 until the get the color I like
Braise in red wine/beef broth until they hit 205
I thought there would be more to it before I typed that out
This is my plan:
Smoke at 225-250 until the get the color I like
Braise in red wine/beef broth until they hit 205
I thought there would be more to it before I typed that out
Posted on 1/9/19 at 10:24 pm to clownbaby
quote:
Spritz or no spritz while they smoke before you braise?
I spritz rib all ribs with a combo of apple juice, apple cider vin, and my rub mixed. Ribs need a lil extra moister. I never sprayed butts or briskets.
Posted on 1/9/19 at 10:25 pm to nerd guy
Yep Nerd, smoked them many of times, fat side up
Posted on 1/9/19 at 10:25 pm to nerd guy
quote:
Plate short ribs. Not my pic, just one from google.
Thats how I would get them
Posted on 1/9/19 at 10:25 pm to Rbech108
I usually only do salt and pepper on beef products. Maybe Rob can give me detail .. Pork I load up
This post was edited on 1/9/19 at 10:26 pm
Posted on 1/9/19 at 10:27 pm to clownbaby
quote:
Posted by Message
clownbaby
BBQ food of the "GODS", change my mind. A Chef Rob Joint...
[quote]I’m also using a Kamado.
I've always said BBQ is easy to do but even easier to mess up. All about the details.
Posted on 1/9/19 at 10:27 pm to t00f
It seems like they're one of those smoked foods where they're fairly hard to ruin and are incredibly delicious. 
Posted on 1/9/19 at 10:29 pm to t00f
quote:
I usually only do salt and pepper on beef products. Maybe Rob can give me detail .. Pork I load up
I used the same rub for most of my meats... more cost-effective
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