need quick input...

Hitch · June 2009

Headed down to the beach later this week with the small.

Two of the cooks will be a 5 lb. Whole beef tenderloin, and baby backs.

1. I don't have an indirect setup for the small, is there something you suggest to use since I cannot get my hands on a small platesetter between now and then.
2. Would you sear the tenderloin first then slowly gook it to temp?
3. What is the most creative way to get ribs done on the small. I would love to do 3 racks if at all possible. I can take the time to move them during the cook, and we really only use rub till they hit the table, so saucing ain't a real issue. I have heard of folks literally rolling up full racks of ribs after they have been prepped and skewering them to stay rolled up. Then cutting off the excess skewer to only take up minimal space on the grill. Anyone have any experience with this? Also, would like input on Ribs on small without a platesetter.

Thanks all!

Doug in Eggmonton · June 2009

Tenderloin is a lean meat that can take a fast cook. When I do them in the oven its under the broiler. So I would think in the egg 400-450 direct and turn every couple of minutes to 135-140 (I like tenderloin rare) would work great.

Doug

Gator Bait · June 2009

Hi Hitch

Do you have a pizza stone that you can use for indirect?

Gator

fishlessman · June 2009

i would cook the tenderloin direct raised grid with just a half load of lump, starting at 500 and dropping temps to as low as 325 during the cook. never cooked that many ribs on the small, but all you need for an inderect setup is a pan if your keeping temps below 300 degrees. riblets in the small i cook direct on a raised grill, if you had them standing on end someway its more forgiving than laying flat if you tried a direct cook, but the pan will work as a barrier

Hitch · June 2009

I can, of course, get a pan, but could you be more specific as to what type? WOuld a cheap aluminum foil pan work? I do have an 8" pizza stone that I use for the small for pizza and cookies, but I could use that somehow. What would you use to support the stone? How big of an alumnium pan would you use?

I am pretty confident on the tenderloin, but the ribs have me a bit puzzled.

fishlessman · June 2009

doesnt really matter, at low temps any pan would work, you just need something to deflect the heat. your pizza stone wrapped in foil would work too. two grids, one sitting right on the stone would work two. another option is something my brother does, you wont get a smoke ring, but you can foil ribs with liquid first for a couple hours at 250 with some liquid in the foil, then finish on the grate direct for the last half hour to full hour. doesnt get you perfect ribs but they are good. i would half them, and stand them up if possible if you go the foil route for a couple hours.

Frank from Houma · June 2009

I did this before I picked up a platesetter for my small.

Cut a couple pieces of rebar to fit on top of the firebox

Lay two fire bricks on top of the rebar (recommend wrapping in foil)

Fire ring goes on top of the fire bricks

Grid sits pretty much at the felt level

Two racks of BBs on the small. Cut in half and skewer them - self supporting

Have a great trip smokin up da beach :laugh:

YB · June 2009

Hey Chris I have a plate setter and v-rack for the small you can borrow.
Larry

Hitch · June 2009

Thanks a million Larry. I will let you know if I need it. Just got off the phone with Lu at Simply Kitchen and she ordered me one and said it would be ready by Wednesday. Is the V-rack a differenet size for the small, or will my current one work that I have for my LGE? Also, did you write this review below? Sounds like something you would say with how much you love their Brunswick stew. I am gonna give it a try sometime this week I hope.

"Looking for real BBQ, where the meat is first priority? Try a new, small take-out joint named C.W.'s To-Go-B-Cue. Conveniently located but hard to find - off Washington Road behind Applebee's & Very Vera. Todd Prichard & Bo Willis smoke small batches on a Big Green Egg and a custom smoker in the parking lot. Boston butts, chicken and ribs are their specialty. Brunswick stew made fresh daily (no hash & rice here) is also on the menu. Excellent homemade mustard or vinegar sauce is available but the meat is too good for sauces. One table is available for dining in. This is the barbecue like I remember from many years ago."

YB · June 2009

The v-rack for the small is different.I did not write the message about Bo and Todd but I do have a few pictures of them I will post after lunch.

need quick input...

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