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Chuck Ribs Norris can cut through a hot knife with butter

2

Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Love the nom nom picture, made my mouth water!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • bcsnave
    bcsnave Posts: 1,009
    paqman said:
    Hmmm, this looks tasty. Me hungry :P

    Paq...ie

     

    Get some grub then

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • bcsnave
    bcsnave Posts: 1,009
    cazzy said:
    It's always pretty comical how random the meat pulls back.  A lil snaggletooth!

    image

    image

    image

    Cray how quick they start to oxidize.  Plated with mashed potatoes and street corn.

    image

    NOM NOM    B-)

    image

    Whats on the corn?

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • cazzy
    cazzy Posts: 9,136
    bcsnave said:
    cazzy said:
    It's always pretty comical how random the meat pulls back.  A lil snaggletooth!

    Whats on the corn?
    I made a cilantro lime mayo, then brushed it on and topped it with cotija cheese and ancho chili powder.
    Just a hack that makes some $hitty BBQ....
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  • OmahaOne
    OmahaOne Posts: 154
    Those ribs may look awesome, but that corn looks "Cazzy" good...
    XL BGE - Indianapolis, IN
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  • cazzy
    cazzy Posts: 9,136
    "cazzy" good...that's a new one.   =))
    Just a hack that makes some $hitty BBQ....
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Man that all looks great. That corn looks friggin unreal. I haven't done street corn in a while. How stupid I must be to have forgotten about it. Wow. Just wow.

    Little Rock, AR

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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Food & pics look great as usual! Nice job. =D>
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, 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

    Bay Area, CA
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    cazzy said:
    NOM NOM    B-)

    image
    You win at life.
    "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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  • stemc33
    stemc33 Posts: 3,567
    Excellent. :-bd

    @cazzy must be prematurely celebrating his 2-0 fantasy football start. Well played this week. I don't know how I scored the most points in the league last week and the least this week. It is what it is. Food looks great.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • lakewade
    lakewade Posts: 386
    Those look great!


    -----------
    I feel a whole lot more like I do now than I did when I got here.
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  • GQuiz
    GQuiz Posts: 703
    When's the cookbook being published? "Cooking with @Cazzy". Those ribs look marvelous.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • Mickey
    Mickey Posts: 19,768
    tulocay said:
    Question for you photo experts out there and forum geeks. Why is it that sometimes posts with several pictures load very quickly and sometimes they take forever? I'm on a plane right now and that explains most of it, but the last cazzy picture of the ribs with the bone exposed came through right away and the first two pictures still haven't downloaded yet.

    I'm hungry!

    His pic's are outstanding and he can cook. Also always load at Medium size
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • fusionhq
    fusionhq Posts: 1,707
    Very nice Carl!!  I haven't tried these yet!

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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice job Cazzy, graving some beef ribs now.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    That nom-nom pic is incredible! It looks like the ribs are resting on something foil-wrapped in your first pics?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Fine looking meal @Cazzy!  The corn looks amazing.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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    My Photography Site
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  • cazzy
    cazzy Posts: 9,136
    stemc33 said:

    Excellent. :-bd

    @cazzy must be prematurely celebrating his 2-0 fantasy football start. Well played this week. I don't know how I scored the most points in the league last week and the least this week. It is what it is. Food looks great.

    That sounds like you're trying to jinx me. You have Foles going so nothing is decided yet bruh.
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    GQuiz said:

    When's the cookbook being published? "Cooking with @Cazzy". Those ribs look marvelous.

    Lol...no cookbook coming anytime soon, but thanks!
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    Mickey said:


    tulocay said:

    Question for you photo experts out there and forum geeks. Why is it that sometimes posts with several pictures load very quickly and sometimes they take forever? I'm on a plane right now and that explains most of it, but the last cazzy picture of the ribs with the bone exposed came through right away and the first two pictures still haven't downloaded yet.

    I'm hungry!



    His pic's are outstanding and he can cook. Also always load at Medium size

    Thanks Mick! I appreciate the compliment.
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    PNWFoodie said:

    That nom-nom pic is incredible! It looks like the ribs are resting on something foil-wrapped in your first pics?

    That is a bread pan wrapped in foil. This was used so they could fit, as they were too long for the egg.

    Thanks...I really like how that photo came out!
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    Thank you to everyone for the compliments. Glad you enjoyed the post! If you haven't done these, please do. It's a very easy and rewarding cook.
    Just a hack that makes some $hitty BBQ....
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  • Phatchris
    Phatchris Posts: 1,726
    F'n awesome... Street corn is awesome... I don't think I've ever even seen chuck ribs... And if Ton a Brady doesn't throw more than 1 td pass a week I'm screwed...
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  • TigerTony
    TigerTony Posts: 1,078
    @Phatchris You think you're screwed. I'm losing by 1 point 78.5 to 77.5 to Uecker Puker. I still got Sproles and he has Andrew Luck.
    I'm gonna be 0-2 just like my Saints.
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • Phatchris
    Phatchris Posts: 1,726
    I'm already 0-2
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  • KiterTodd
    KiterTodd Posts: 2,466
    Ribs looks great.
    I've never made beef ribs.  Those might be next up  based on your photos!

    What the heck is "street corn"?
    LBGE/Maryland
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  • ShadowNick
    ShadowNick Posts: 533
    Looks fantastic, unfortunately, chuck ribs are impossible to find in the midwest :(
    Pentwater, MI
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  • cazzy
    cazzy Posts: 9,136
    KiterTodd said:
    Ribs looks great.
    I've never made beef ribs.  Those might be next up  based on your photos!

    What the heck is "street corn"?
    Mexican Street Corn

    These were brushed with cilantro lime mayo, the topped with cotija cheese and ancho chili powder.  Very good, but a sloppy eat.  From a sloppy standpoint, they were great with the beef ribs.  A really messy dinner.   :D
    Just a hack that makes some $hitty BBQ....
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  • damnedhooligan
    damnedhooligan Posts: 215
    @cazzy those ribs make your LBGE look like a SBGE! I've only done beef ribs once and it was a major fail...Did you leave the membrane? How long did it take you to smoke at @ 250 degrees? How the hell can you tell when they are done? Probe or toothpick slides in and out easily?

    XL BGE with adj rig & woo2

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  • cazzy
    cazzy Posts: 9,136
    damnedhooligan said:
    @cazzy those ribs make your LBGE look like a SBGE! I've only done beef ribs once and it was a major fail...Did you leave the membrane? How long did it take you to smoke at @ 250 degrees? How the hell can you tell when they are done? Probe or toothpick slides in and out easily?
    They sure did.  I did not remove the membrane and the temp climbed to 275, and I didn't bother bringing it back down.  It took about 6 hours to get right.  To make sure they're done, you can probe them.  You're looking for a butter resistance probe, but be sure you're not probing a fat band.  I cook beef ribs like I cook my brisket, try to do the same...assuming you've made a brisket before.

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