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Uh oh, it's my turn to go Dino!

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Comments

  • jls9595
    jls9595 Posts: 1,533
    I wish I had a nice camera...amazing pics as always.  Looks awesome.
    In Manchester, TN
    Vol For Life!
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  • GQuiz
    GQuiz Posts: 703
    Wow. That looks incredible, like I'm reading a cooking magazine. Hard pressed to say what impresses me more... the food or the pics. Nice.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • Egghead_Daron
    Egghead_Daron Posts: 862
    What did you season the corn with?
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • DMW
    DMW Posts: 13,836
    Ok, I think I will do some for the SB. Did you end up wrapping in parchment paper, or just let it ride?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • GQuiz
    GQuiz Posts: 703
    cazzy said:
    R2Egg2Q said:
    Looks like you're off to a great start! I've yet to find those chuck dino bones. I have this feeling your pics of the finished ribs is going to renew my search.
    We shall see.  I hope I can pull it off and produce some killer beef ribs.  1st time is a charm, right? lol

    Don't even bother looking for them, as the butcher at grocery store for uncut chuck beef ribs.  My butcher called it a plate.  

    What butcher did you go to?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • cazzy
    cazzy Posts: 9,136
    Egghead_Daron said:
    What did you season the corn with?
    Butter, chili powder, S&P, lime juice, and cotija cheese.  I normally skip the butter and use mayo...then roll in crumbled cotija cheese and season.  I was out of mayo though.  
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    DMW said:
    Ok, I think I will do some for the SB. Did you end up wrapping in parchment paper, or just let it ride?
    I just let them ride.  I put them in butcher paper during their 30 min rest though. 
    Just a hack that makes some $hitty BBQ....
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  • EGG_Daddy
    EGG_Daddy Posts: 163
    Standing O.

    MN. LBGE. Vikings. Beer. YETI 75.

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  • cazzy
    cazzy Posts: 9,136
    @GQuiz I got them from the HEB at Bandera and 1604, so anyone will work.  Just tell the butcher what you want and he'll grab it from the back.
    Just a hack that makes some $hitty BBQ....
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  • henapple
    henapple Posts: 16,025
    Salute
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GQuiz
    GQuiz Posts: 703
    @cazzy Pretty reasonably priced? My daughter saw your pictures. I've got orders now.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • Lit
    Lit Posts: 9,053
    They look great. I have never had luck with beef ribs but the ones I have always gotten do not look like yours. I have been really tempted restaurant depot has these beef ribs that are like a foot and a half long that have almost made it in my cart before. After this post I am gonna have to try them next time.
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  • cazzy
    cazzy Posts: 9,136
    edited January 2014
    GQuiz said:

    @cazzy Pretty reasonably priced? My daughter saw your pictures. I've got orders now.

    $4.20# and 1 goes a long way if you have sides. If that's too steep, tell her it's just my camera. Lol
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    Lit said:

    They look great. I have never had luck with beef ribs but the ones I have always gotten do not look like yours. I have been really tempted restaurant depot has these beef ribs that are like a foot and a half long that have almost made it in my cart before. After this post I am gonna have to try them next time.

    Everything I've read says there are two cuts you can end up with if you get beef ribs. You definitely want the chuck beef ribs. I always see them with 4 bones...don't know if that's deliberate or if it's the nature of the animal.

    The one i got was about 1.5-2 inches thick. It's like a brisket flat, where the meat kinda plumps up after it gets heat.
    Just a hack that makes some $hitty BBQ....
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  • BYS1981
    BYS1981 Posts: 2,533
    henapple said:

    cazzy said:


    henapple said:

    @Cazzy. .waygu brisket for the SB?

    I'm down.  What are we looking at per pound?  I don't want to hear any of "I got this" crap either.    [-X
    Probably $100 for 15 lbs...Snake River Farms

    I was browsing SRFs last night, and didn't realize until last night's visit you can do next day or two day shipping, plan accordingly and you can save cash on shipping. For me, to California, it was a difference of $30.
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  • Chubbs
    Chubbs Posts: 6,929
    :-c
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • cazzy
    cazzy Posts: 9,136
    edited January 2014
    http://www.tmbbq.com/you-may-love-beef-short-ribs-but-pitmasters-dont/

    Great and very informative article.  While my butcher called them plate short ribs, these were actually beef chuck ribs (which is what I asked for).  I wonder if I can actually get them cheaper than what I paid since mine were labeled as short ribs.  I sure want to try plate short ribs now, especially if the meat is more consistent.  I can't find the pit masters quote I read yesterday where they said you only get two good ribs out of the rack.  That was the truth on mine.  While they were good, they were riddled with fat and were not close to the same consistency of the one in my plated photo.  

    Ok, i'm totally geeked up right now...so excited for next weekend.  Wow, back to reading more about Texas BBQ while i'm waiting for my brisket to finish.
    Just a hack that makes some $hitty BBQ....
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  • Griffin
    Griffin Posts: 8,200
    Holy Hel @cazzy !!! Those look amazing. Look at all that beef on those ribs! And the picture of the beef on the fork? What can I say about that that the picture doesn't already? Love the way you do the corn. That is my favorite way to season it. I saw this thread the other night but never saw the finished pics. Thanks for that gentle nudge to get me looking at it again.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    edited January 2014
    @cazzy, when I cooked these, there was just a lot of fat.  Some of it rendered out, but a lot didn't.  Now to me it looks like in your first pic, you have a piece that is quite a bit leaner than what I started with.  Did you trim at all, or just find a lean cut?  

    ETA: just noticed your comment about yours being beef chuck ribs.  I bet that actually was the difference here.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • cazzy
    cazzy Posts: 9,136
    edited January 2014
    Griffin said:
    Holy Hel @cazzy !!! Those look amazing. Look at all that beef on those ribs! And the picture of the beef on the fork? What can I say about that that the picture doesn't already? Love the way you do the corn. That is my favorite way to season it. I saw this thread the other night but never saw the finished pics. Thanks for that gentle nudge to get me looking at it again.
    Thanks Griff...always love to hear your feedback!   :)   In regards to the corn...I have been tossing the idea in my head of getting mayo, then adding a squeeze of lime and some zest.  After applying it, then rolling it in cotija and seasoning it with CP and S&P.  Thoughts?

    Oh, this right here was such a damn good bite:

    image
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    JohnInCarolina said:
    @cazzy, when I cooked these, there was just a lot of fat.  Some of it rendered out, but a lot didn't.  Now to me it looks like in your first pic, you have a piece that is quite a bit leaner than what I started with.  Did you trim at all, or just find a lean cut?  

    ETA: just noticed your comment about yours being beef chuck ribs.  I bet that actually was the difference here.  
    Two were phenomenal and two were riddled with fat.  I heard people say that and it proved true.  

    I took off the membrane on the bottom and trimmed some excess fat from the top.  The two that were overly fatty and a nice thick fat...semi hard over them.  I started trimming it, but I would have lost the other two ribs if I kept going.   
    Just a hack that makes some $hitty BBQ....
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    cazzy said:
    JohnInCarolina said:
    @cazzy, when I cooked these, there was just a lot of fat.  Some of it rendered out, but a lot didn't.  Now to me it looks like in your first pic, you have a piece that is quite a bit leaner than what I started with.  Did you trim at all, or just find a lean cut?  

    ETA: just noticed your comment about yours being beef chuck ribs.  I bet that actually was the difference here.  
    Two were phenomenal and two were riddled with fat.  I heard people say that and it proved true.  

    I took off the membrane on the bottom and trimmed some excess fat from the top.  The two that were overly fatty and a nice thick fat...semi hard over them.  I started trimming it, but I would have lost the other two ribs if I kept going.   
    Right.  Here's the plate I started with:

    image
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • cazzy
    cazzy Posts: 9,136
    JohnInCarolina said:
    cazzy said:
    JohnInCarolina said:
    @cazzy, when I cooked these, there was just a lot of fat.  Some of it rendered out, but a lot didn't.  Now to me it looks like in your first pic, you have a piece that is quite a bit leaner than what I started with.  Did you trim at all, or just find a lean cut?  

    ETA: just noticed your comment about yours being beef chuck ribs.  I bet that actually was the difference here.  
    Two were phenomenal and two were riddled with fat.  I heard people say that and it proved true.  

    I took off the membrane on the bottom and trimmed some excess fat from the top.  The two that were overly fatty and a nice thick fat...semi hard over them.  I started trimming it, but I would have lost the other two ribs if I kept going.   
    Right.  Here's the plate I started with:

    image
    The curve tells me those might be short ribs.  How many bones?
    Just a hack that makes some $hitty BBQ....
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  • GQuiz
    GQuiz Posts: 703
    @Cazzy, you should sell Lipitor for a living. Each time I look at the pics of those ribs, my cholesterol goes up.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • bccomstock
    bccomstock Posts: 338
    Bookmarked.  Excellent pics cazzy.  I've been looking at some beef ribs lately but hadn't pulled the trigger.. This might have pushed me over the edge.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com
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  • gmac
    gmac Posts: 1,814
    Those look great.  Beef ribs were the first thing I ever cooked on my egg.  Love em.  I say try them if you are thinking about it.  
    Mt Elgin Ontario - just a Large.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    cazzy said:
    JohnInCarolina said:
    cazzy said:
    JohnInCarolina said:
    @cazzy, when I cooked these, there was just a lot of fat.  Some of it rendered out, but a lot didn't.  Now to me it looks like in your first pic, you have a piece that is quite a bit leaner than what I started with.  Did you trim at all, or just find a lean cut?  

    ETA: just noticed your comment about yours being beef chuck ribs.  I bet that actually was the difference here.  
    Two were phenomenal and two were riddled with fat.  I heard people say that and it proved true.  

    I took off the membrane on the bottom and trimmed some excess fat from the top.  The two that were overly fatty and a nice thick fat...semi hard over them.  I started trimming it, but I would have lost the other two ribs if I kept going.   
    Right.  Here's the plate I started with:

    image
    The curve tells me those might be short ribs.  How many bones?

    Yes indeed - I'd say it was 4-5 bones.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Griffin
    Griffin Posts: 8,200
    Sounds like a good plan to me, but what's CP? I need yo go to my butcher and see if I can gt a plate.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • legomyeggo
    legomyeggo Posts: 113
    Wow. Got to try that!
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  • cazzy
    cazzy Posts: 9,136
    Griffin said:

    Sounds like a good plan to me, but what's CP? I need yo go to my butcher and see if I can gt a plate.

    Chili powder
    Just a hack that makes some $hitty BBQ....
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