• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

food Boomas BBQ

sicman said:
Cool,cool. Those rope lights are cool as all get out. Im going to search for some. They would look good in my barn.
Click to expand...
That's the sort of look I'm going for, just need to collect a few more things now


The cheapest I could find came from a company on eBay, they came from an Australian couple who live/run a shop in China. They are called Tudo and Co, they were a 1/4 of the price of other places.

http://www.tudoandco.com
 
DAMNNNNNNNNNNNNNNNNNNNNNNNNN!

https://www.youtube.com/watch?v=GJu8RreAGnM
 
Now I see that, I think that on Sunday I have smoked some ribs.
 
Since the rib has enough fat, as the taste is? Once smoked a flank and did not taste much
 
Don't compare ribs to flank!!!!!
 
You can smoke any cut of pork and it tastes amazing.
 
You can only smoke a couple cuts of beef for good taste, namely ribs, brisket, and tri-tip.
 
Booma any chance you have a link to the plans for that over featured in post 157?  I won't pretend to be able to tile nearly as well, but I can glue some shit together close enough to work.  :)  Can you tell me do you build the fire first and then remove the coals to cook in that oven?
 
SmokenFire said:
Booma any chance you have a link to the plans for that over featured in post 157?  I won't pretend to be able to tile nearly as well, but I can glue some shit together close enough to work.  :)  Can you tell me do you build the fire first and then remove the coals to cook in that oven?
Click to expand...
Hey mate, the pizza oven came from a company in kit form, I jas the base/frame made and then out the 2 concrete domes together, rendered etc and then tiled

I use kindling and wood and cook with the ash, wood and flames
 
Booma said:
Beef ribs are done



Cherry and apple wood, spicy dry rub
Click to expand...
I gotta try making these again. The last time I made them they were ok not great. But I braised them first. Never cooked them like a spare if that is what its like?  
 
HAHAHAHA! Those goopy ribs hahaha! Scovie has nightmares about those ribs.

LUCKYDOG said:
I gotta try making these again. The last time I made them they were ok not great. But I braised them first. Never cooked them like a spare if that is what its like?  
Click to expand...
 
There's different cuts of short ribs. Booma's looks like Plate Ribs.
Left = Beef Back Ribs (a rack similar to spare)
Right = Chuck Short Ribs (ribs 2,3,4,5)
Upper = Plate Short Ribs (ribs 6,7,8... that big hunk is one plate rib, to the left of it is two plate ribs uncut)

beef_ribs.jpg
 
Plate has the best marbling. Ribs 6, 7, and 8 are below the ribeye.
 
Yeah, that was totally gross. Actually, that changed me a little bit ...
 
I reverted to my life-long position of liking meats a perfect Medium, having spent some years in the Medium-Rare club after getting more intimate w/ meats on Atkin's ...
 
THP, I started with a rack of ribs that contained 6 bones/ribs, cut into to 3 rib racks, looks like what you would call plate ribs
 
You must log in or register to reply here.
Back
Top