smokers Big Green Egg
- Thread starter ditchdoc
- Start date
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.
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.
Sounds good to me. However when stuffing pork a sweet element always works nice like raisins (or various dried fruits... cherries etc.) but in that case I'd ditch the shrooms. Sounds tasty tho.
That does sound awesome. I made one a few years ago, but I sliced it to about 1/2" thick (lengthwise) as I unrolled it into a big pork "sheet." Sorry, I know I'm not explaining that well, but hopefully you know what I mean.
Then, I stuffed it with crumbled bacon, a shitload of shredded pepper jack cheese, and a pineapple habanero salsa. Rolled it all back up and tied it with butcher's twine and grilled it. Came out slammin'
Then, I stuffed it with crumbled bacon, a shitload of shredded pepper jack cheese, and a pineapple habanero salsa. Rolled it all back up and tied it with butcher's twine and grilled it. Came out slammin'
MikeUSMC said:
Roulade!
So the loin I had was real thin so I just put one cut down the middle and tied it up. It was also really long and the ends that weren't protected got up to temp way faster than the middle. So, the end parts were dry, but the middle section was nice and tender. The filling was great, but just not my gig. This is a "get what you pay for" chunk of meat. It was decent but there are way too many better alternatives out there for me play with. The pic is crappy but here it is.
Looks good. You did a good job on it.
I agree with your sentiment. Most every cook of pork loin I've had has been dry and low-flavor in terms of meat ...
I have a couple 1/3 loin segments in kurobuta that I need to try - to see how much heritage breed can improve things ...
I like it corned or whatever you call it - Canadian-ized ...
I'll add, though ... Ozzy cooks them often, and eats well, so you might ping him re: technique etc. I can't see him eating them if they were much less than great!
I agree with your sentiment. Most every cook of pork loin I've had has been dry and low-flavor in terms of meat ...
I have a couple 1/3 loin segments in kurobuta that I need to try - to see how much heritage breed can improve things ...
I like it corned or whatever you call it - Canadian-ized ...
I'll add, though ... Ozzy cooks them often, and eats well, so you might ping him re: technique etc. I can't see him eating them if they were much less than great!
Figured Id add my latest BGE cook here as well:]
16lb brisket, 22 hour cook time, pecan and hickory wood, rubbed generously with aji amarillo pow-pow, salt, cracked pepper, lots of brown sugar and other secret stuff
16lb brisket, 22 hour cook time, pecan and hickory wood, rubbed generously with aji amarillo pow-pow, salt, cracked pepper, lots of brown sugar and other secret stuff
three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.
Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.
Has anyone experienced this?
Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.
Has anyone experienced this?
I've had that before CS - very frustrating. Felt like I spent almost as much time trimming and pulling little bits of the membrane off as I did cooking the damn ribs!
It has never bothered me on their baby back ribs when the membrane is thin. I find it a complete waste of time to remove when I encounter that from time to time. It never impacts the finished product and I get the same results.ColdSmoke said:
I had that exact same thing happen to me a few weeks ago with Costco pork ribs. Major PITA. I spent like 20 minutes trying to peel all of the membrane off one of the racks, then said F it, and left the membrane on the other two racks. The ribs came out great anyway. It's hard to not take advantage of that low Costco price, but I might buy ribs from somewhere else next time.ColdSmoke said:
I find the membrane on their ribs to be much thinner than elsewhere, still trying to understand why but having done them side by side Costco ones are better even with the thin membraneThegreenchilemonster said:
Let us know how your search goes elsewhere and what brand you get.
I've cooked membrane on and it is fine, and other times, it turns to plastic-like layers that are annoying, when it's thicker it cooks like skin and when it's thin it all but melts away. Remove when possible, is the best way. If so thin you can't it should not be an issue.
PS. When you can't remove it give it some crosshatch marks and rub with oil and it will help it cook away.