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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

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#561 ColdSmoke

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Posted 22 June 2017 - 12:23 PM

PS. When you can't remove it give it some crosshatch marks and rub with oil and it will help it cook away.

 

This is what I did....I scored the bone and meat



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#562 ColdSmoke

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Posted 22 June 2017 - 12:34 PM

Short ribs last night...It's been so long since I've made these! Incredible!

 

shortribs_zpsae8vkbj6.jpg



#563 JoynersHotPeppers

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Posted 22 June 2017 - 04:49 PM

Another great Costco score, I did some about a week ago and look forward to the next ones!


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#564 t0mato

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Posted 24 June 2017 - 10:07 AM

How long does a full firebox of charcoal typically last in your guys' eggs?
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#565 tctenten

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Posted 24 June 2017 - 03:22 PM

I have never run out and my longest cook so far was about 20 hours.

#566 t0mato

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Posted 25 June 2017 - 07:59 AM

That's great.

Are you going to make more pastrami soon?
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#567 tctenten

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Posted 25 June 2017 - 08:52 AM

Weekends are busy right now. I hope to do something next weekend.

#568 calchilihead

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Posted 26 June 2017 - 12:29 PM

PS. When you can't remove it give it some crosshatch marks and rub with oil and it will help it cook away.

 

I aint gonna lie...even with a thicker membrane if i even start having trouble removing it, i will do this.  This basically crisps the membrane so you can barely notice it


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#569 tctenten

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Posted 04 July 2017 - 04:28 PM

This is where the BGE is so much better than the WSM.


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#570 oldsalty

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Posted 05 July 2017 - 07:36 AM

Nice !!!!  As Far as membrane never had an issue removing one. 


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#571 Sinn

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Posted 10 July 2017 - 11:32 PM

It isn't cheating, it just doesn't give me the result I prefer.   I look at it as a preference thing , like how I prefer spareribs to babybacks.  
 
I totally rock a hybrid smoke/ beer braise for beef chuck ribs sometimes . 
 
alternate half hour in beer braise, that is above the hot side  . then half hour indirect on grate.  light smoke generating the whole time .  run that for about three hrs ..
after that 45 mins  or so indirect     last 5 or so multi flip on hot side and sauce.  .. total cook time about 3 1/2-4 hrs depending on size. 
 
I take the leftover braise liquid and run it through a fat separator  and  cook it down by at least half and use it for base of bbq sauce. 
 
I am sure purists would have a cow , but it is damn tasty. 
 
 
chuckribs3_zps5443b964.jpg
 
chuckribs1_zps0c05df61.jpg

Drool wow!


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