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Charcoal Mother Load and Kona Ribs

Richard FlRichard Fl Posts: 8,247
edited September 2012 in EggHead Forum
Opened a 20# bag of cowboy charcoal from Mexico recently and hit the mother load:

Largest piece 2 1/2 lbs

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Next largest 1 1/4 lbs:

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Had to get a group shot 11 pieces 8 lbs total:

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Now that the bag is opened I did a slab of baby backs rubbed wiwth Flying Pig Swine Spice and Kona Koffee Rub:

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Set small up indirect 325F for 2 hours bones down, did not turn, smoke was persimmon wood, then wrapped the ribs in foil, no liquid or sauce, for an hour and ate:

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Recently started using Red Palm Oil for flavor and color. It is from West Africa and used in some Brazalian dishes. The oil is called Dende in Brazil:

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Had a hot fire so did a 1/2 lb churrasco burger stuffed with cheese: Little butter and dende oil for flavor.

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Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!

LAGER PRAYER
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.

Comments

  • Thanks for sharing, great looking ribs even before they hit the plate. How did the big lump work? Some of the toughest to control fires I've experienced were with huge pieces. For me, a nice mix seems to work the best. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Richard FlRichard Fl Posts: 8,247
    Thanks for sharing, great looking ribs even before they hit the plate. How did the big lump work? Some of the toughest to control fires I've experienced were with huge pieces. For me, a nice mix seems to work the best. 
    I will probably make a trophy box and place the large lump in it. Saving the rest of the large pieces for a looong cook.
  • Looks good, Richard.  What kind of taste does the red palm oil give and is it put on pre-cook or post-cook?

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Richard FlRichard Fl Posts: 8,247
    So far have just used the red palm oil for the burger with some butter during the cook.  It is a thick oil and slightly bitter. This is the recipe that got my interest a few months back.Welcome back from the trip.

    http://leitesculinaria.com/32717/recipes-brazilian-fish-stew.html
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