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Short Ribs & Spatched Turkey
R2Egg2Q
Posts: 2,136
This was two separate cooks. The short ribs were cooked for a little birthday snack for some coworkers.
I put them onto the LBGE on two tiers at midnight at 235 smoking over some red oak chunks with the Stoker watching the temps while I slept. After 5 hours I took a look at them and the time I had left before I had to leave for work and made some adjustments (foiled a few that we're lagging, moved some thicker ones up top and towards the edges of the plate setter, and bumped the temp up to 275 for about 2 1/2 hrs):
Put the finished ribs into the pan and FTC'd them while I went to work for a meeting:
As usual when I take food to work, I don't get a chance to take pics of the food being served. A day and a half later I reheated a rib at home for this pic:
Not bad for leftovers but they were better after the initial cook. Quite tender and well received at work.
Yesterday I took the day off to get some work done around the house. I had this 15.5 lb Butterball Turkey to cook and didn't want to spend a lot of time cooking it so I spatched it and cooked it raised indirect in the XLBGE in the 380-420 range for 2 hours:
Pulled the bird off and used the pan drippings to make some gravy(in the kitchen on the range top):
I'd eaten lunch an hour earlier but had to have a little sample:
Pretty good even though I didn't have time to brine it first. This will definitely be repeated.
Thanks for looking!
I put them onto the LBGE on two tiers at midnight at 235 smoking over some red oak chunks with the Stoker watching the temps while I slept. After 5 hours I took a look at them and the time I had left before I had to leave for work and made some adjustments (foiled a few that we're lagging, moved some thicker ones up top and towards the edges of the plate setter, and bumped the temp up to 275 for about 2 1/2 hrs):
Put the finished ribs into the pan and FTC'd them while I went to work for a meeting:
As usual when I take food to work, I don't get a chance to take pics of the food being served. A day and a half later I reheated a rib at home for this pic:
Not bad for leftovers but they were better after the initial cook. Quite tender and well received at work.
Yesterday I took the day off to get some work done around the house. I had this 15.5 lb Butterball Turkey to cook and didn't want to spend a lot of time cooking it so I spatched it and cooked it raised indirect in the XLBGE in the 380-420 range for 2 hours:
Pulled the bird off and used the pan drippings to make some gravy(in the kitchen on the range top):
I'd eaten lunch an hour earlier but had to have a little sample:
Pretty good even though I didn't have time to brine it first. This will definitely be repeated.
Thanks for looking!
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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@R2Egg2Q
Brother the reason that I'm fat is outstanding food like that above. I would hurt myself on that. Literally. Excellent cook and pics brother R2. =D>Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Fantastic looking food! Just good looking food right there..
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I'm really impressed by the addition of gravy. That just does it for me!!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:I'm really impressed by the addition of gravy. That just does it for me!!!
Am I the only one having a flashback of "This time we didn't forget the gravy"?
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I like it!!!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great memory referencing that cartoon!! One of my favorite quoted ones as a kid.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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