"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 06-10-2007, 02:07 PM   #1
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
A day with the Chargriller

10:30am
Short ribs - olive oil, S&P
Pork ribs - S&P
Mop - 3 tablespoons dark brown sugar, 1 1/2 c. cider vinegar.
All room temperature.


__________________

__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:12 PM   #2
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
While the charchoal heats up, I cut down logs from the firewood pile. I used white oak this time. After I cut the logs into 7-8" sections, I used a small hatchet to split it into 1-2" diameter pieces.

__________________

__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:13 PM   #3
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Box O Wood
__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:16 PM   #4
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Now that the coals are ready, I add some of the oak


Once the oak burns down a little, it's time for the meat
__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:17 PM   #5
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
The small piece is for the Mutt
__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:18 PM   #6
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
It's 4:30 somewhere....
__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:19 PM   #7
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Every 30min. I basted with the mop. This is 2 1/2 hrs later...time to flip.
__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:23 PM   #8
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
At 4 hrs. I threw on some chicken thighs (OO, S&P) and some Brats (1 beer, 1 sliced spanish onion)
__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:27 PM   #9
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
After 30 mintues (now 4 1/2 hrs) the chicken, short ribs and brats come off and the lump Mesquite goes on.



The chicken, short ribs, brats and 2 ears of corn go on the gas grill to finish cooking. When the brats are just about done, I finish them off on the grill surface. The beer has now reduced 75%
__________________
Jeekinz is offline   Reply With Quote
Old 06-10-2007, 02:29 PM   #10
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Just the pork will get the mesquite smoke...time for the BBQ SAUCE !!!!







....just kidding

It's a Jersey thing.....
__________________

__________________
Jeekinz is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.