Chief Longwind Of The North
Certified/Certifiable
Well I tried it and learned some things. Yesterday, I cooked short ribs and a boneless pork roast on the Webber, for about 5 hours, using apple wood for smoke. The results were extrememly tender and juicy ribs and pork. The pork was suitable for either pulling, or slicing and serving as is. The technique was simple, a small charcoal fire on one side of the kettle, cover with 1 1/2 inch thick pieces of apple wood on top of the fire, and place the meat on the opposite side, using the wood to insulate the meat from the direct heat, and create smoke. I used a clean spray bottle filled with 2 cups water, 4 tbs. apple cider vinegar, and 4 tbs. honey, all dissolved in the water. Spray every fifteen minutes.
My only problem with this method was that the meat came out a little too smokey for my personal taste. Everyone else raved about both the ribs and pork. And I coated the ribs for the last ten minutes with home-made BBQ sauce.
I think in hte future, the spray will have to have more honey in it to ballance the pungeant smoke flavor.
The purpose of this post, to show that you learn something new every time you try something new. If you aren't trying to improve your skills with each meal, then you're just not a foodie
The BBQ was good, but I will settle for nothing less than great.
Now the key lime pie, the baked beans, and the cole slaw, I'm not sure that I could make them any better than I did yesterday. Some success, some failure.
Oh, and something I did try, I took the bones from the ribs (they fell off of the meat while I was putting them on the platter) and placed it in the corn pot. I used just enough water to cover both the bones and corn and cooked jsut the bones for about ten minutes. Add the corn and cook for another five. Remove and spread with butter and a bit of salt. The flavor of the corn was really enhanced by the smoky flavor. That was a real successful experiment. I'd recomend that to anyone.
Seeeeeya; Godoweed of the North
My only problem with this method was that the meat came out a little too smokey for my personal taste. Everyone else raved about both the ribs and pork. And I coated the ribs for the last ten minutes with home-made BBQ sauce.
I think in hte future, the spray will have to have more honey in it to ballance the pungeant smoke flavor.
The purpose of this post, to show that you learn something new every time you try something new. If you aren't trying to improve your skills with each meal, then you're just not a foodie
The BBQ was good, but I will settle for nothing less than great.
Now the key lime pie, the baked beans, and the cole slaw, I'm not sure that I could make them any better than I did yesterday. Some success, some failure.
Oh, and something I did try, I took the bones from the ribs (they fell off of the meat while I was putting them on the platter) and placed it in the corn pot. I used just enough water to cover both the bones and corn and cooked jsut the bones for about ten minutes. Add the corn and cook for another five. Remove and spread with butter and a bit of salt. The flavor of the corn was really enhanced by the smoky flavor. That was a real successful experiment. I'd recomend that to anyone.
Seeeeeya; Godoweed of the North