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Barbecue

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01 / Original postBarbecueEmail address hidden · 28 May 2007 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6Email address hidden · 29 May 2007

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General fitness, health and nutrition
Published
28 May 2007
Last activity
29 May 2007
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  1. Original post
    Email address hidden
    Archived post
    #1

    The rains this spring have been most welcome in Cow Hill. The local
    lakes are beginning to refill after last summer's drought nearly
    drained them. Cooper Lake (from which the Metroplex around Dallas
    drew five million gallons a day last July and August till the water
    dropped obscenely low, and the water barons in charge of the pumps
    relented) is still low, but the lake at least reaches the boat ramps
    again. So we welcome the rain because everybody knows the dry months
    are coming again.

    But it's Memorial Day. A fellow needs to barbecue, and I'm doing what
    I can. Rain or shine. Ribs are rubbed and in the pit. Pecan wood
    and lump charcoal smolder in the firebox. The rub included ancho
    chiles, cinnamon, allspice, salt and pepper. All of it buzzed up in a
    spice grinder. Okay in a coffee mill I use as a spice grinder.

    Rain hit hard this morning right after I came home with the ribs.
    Lunch was potato/poblano soup. I made it last night - a dinner soft
    enough for a guy with a cracked temporary crown on a holiday weekend.
    I reheated it in the microwave while I waited for the storm to pass.
    Lightening hit close enough to flicker the lights in the kitchen a
    couple of times, but the soup got hot.

    The pecan twigs in the wet grass weren't as sodden as you might expect
    after two weeks of almost daily rain. Building the fire after the
    storm wasn't all that hard. While the fire heated up, the ribs got
    dosed with chiles and things. Here's a picture: http://i8.tinypic.com/4uoqpw3.jpg

    Since more rain was coming (you could see the storms boiling up evil
    and dark in the south), I strapped a crummy umbrella to the smoker's
    chimney. Here's a picture: http://i18.tinypic.com/66aw178.jpg

    My pit looks really ugly after 14 years in the elements. Last summer
    I toyed with the idea of buying a new one but haven' done anything
    about it yet. After an hour in the pit, the meat looked like this:
    http://i12.tinypic.com/6gk5pc6.jpg

    After two hours (temps hovered around 250F) they looked like this:
    http://i11.tinypic.com/4umwljb.jpg

    Friends are due over here in a little while, so I'll post this before
    the ribs are done. I figure they'll need about 4 ½ hours to get
    tender enough for that nasty molar situation in my mouth. We'll see.

    modom

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  2. PeterL
    Archived post
    #2

    [email hidden] wrote in
    news:[email hidden]:

    Quoted message said:


    Since more rain was coming (you could see the storms boiling up evil
    and dark in the south), I strapped a crummy umbrella to the smoker's
    chimney. Here's a picture: http://i18.tinypic.com/66aw178.jpg

    Why is it called a 'pit', when it's clearly above ground??

    Quoted message said:


    Friends are due over here in a little while, so I'll post this before
    the ribs are done. I figure they'll need about 4 ½ hours to get
    tender enough for that nasty molar situation in my mouth. We'll see.

    4 1/2 *hours*!!!!!

    I didn't think the ribs looked *that* big!!

    I take it that the meat is hot smoked, and not actually put over any
    heat, as in a BBQ??

    I did 3 whole chickens (about 1.5kgs each) in an hour and 10mins in my
    Weber, with the last 10 for adding a smoky flavour. They were moist, and
    tender.

    --
    Peter Lucas
    Brisbane
    Australia

    Come to the edge, Life said.
    They said: We are afraid.
    Come to the edge, Life said.
    They came.
    Life pushed them...and they flew."
    -Guillaume Apollinaire-

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  3. Dave Bugg
    Archived post
    #3
    PeterL said:

    [email hidden] wrote in
    news:[email hidden]:

    Quoted message said:


    Since more rain was coming (you could see the storms boiling up evil
    and dark in the south), I strapped a crummy umbrella to the smoker's
    chimney. Here's a picture: http://i18.tinypic.com/66aw178.jpg

    Why is it called a 'pit', when it's clearly above ground??

    Because it mimics the cooking techniques of in-ground pits for cooking bbq.

    Quoted message said:
    Quoted message said:

    Friends are due over here in a little while, so I'll post this before
    the ribs are done. I figure they'll need about 4 ½ hours to get
    tender enough for that nasty molar situation in my mouth. We'll see.

    Quoted message said:

    4 1/2 *hours*!!!!!

    I didn't think the ribs looked *that* big!!

    That's about the time it takes to do a rack of spares at about 250F.

    Quoted message said:

    I take it that the meat is hot smoked, and not actually put over any
    heat, as in a BBQ??

    What you keep calling a BBQ is a grill. The term hot smoking is a misnomer,
    since the purpose of smoking is to preserve food. Cooking BBQ is typically
    done between 210F and 280F. For outdoor cooking, you typically have
    smoking, bbq, and grilling.

    Quoted message said:

    I did 3 whole chickens (about 1.5kgs each) in an hour and 10mins in my
    Weber, with the last 10 for adding a smoky flavour. They were moist,
    and tender.

    That's about the right time for grilling a whole chick.

    --
    Dave
    www.davebbq.com

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  4. Koko
    Archived post
    #4

    On 28 May 2007 15:26:02 -0700, [email hidden] wrote:

    snippage

    Quoted message said:

    But it's Memorial Day. A fellow needs to barbecue, and I'm doing what
    I can. Rain or shine. Ribs are rubbed and in the pit. Pecan wood
    and lump charcoal smolder in the firebox. The rub included ancho
    chiles, cinnamon, allspice, salt and pepper. All of it buzzed up in a
    spice grinder.

    more snippage

    Quoted message said:


    modom

    They look delicious modom. Good job

    Koko
    ---
    Moving from
    http://kokoscorner.blogspot.com
    to
    http://www.kokoscorner.typepad.com

    "There is no love more sincere than the love of food"
    George Bernard Shaw

    Report
  5. Email address hidden
    Archived post
    #5
    Quoted message said:

    They look deliciousmodom. Good job

    Koko
    ---

    Thanks. Actually they were flavorful, but not yet tender enough when
    time came to eat. I should have paid more attention to the temp and
    probably started them sooner today. On the other hand, that may be my
    cracked molar whining about tenderness.

    modom

    Report
  6. Email address hidden
    Archived post
    #6
    PeterL said:

    [email hidden] wrote innews:[email hidden]:

    Quoted message said:

    Since more rain was coming (you could see the storms boiling up evil
    and dark in the south), I strapped a crummy umbrella to the smoker's
    chimney. Here's a picture:http://i18.tinypic.com/66aw178.jpg

    Why is it called a 'pit', when it's clearly above ground??

    Did Dave's answer work okay for you? It's a pit because of the way it performs, not because of its elevation.

    Quoted message said:

    4 1/2 *hours*!!!!!

    I didn't think the ribs looked *that* big!!

    I take it that the meat is hot smoked, and not actually put over any
    heat, as in a BBQ??

    Hereabouts barbecue has another denotation. Grilling is what we call
    direct heat cooking. Q is low and slow with indirect heat. But it's
    mainly a geographical matter between us. You say tomayto; I say
    tomahto. As to the length of cooking, well, long low smoking will
    gelatinize the collagen in fairly tough pieces of meat making them
    fall apart tender. The cooking time has less to do with the size of
    the cut than it does with the toughness in this instance. And I
    should confess here that this batch of pig bones was less tender than
    I'd hoped because I fell down on the job during the last hour or so of
    cooking while I visited with my compadres and failed to notice a
    significant drop in cooking temperature.

    Quoted message said:


    I did 3 whole chickens (about 1.5kgs each) in an hour and 10mins in my
    Weber, with the last 10 for adding a smoky flavour. They were moist, and
    tender.


    I'm sure they were.

    Quoted message said:

    --
    Come to the edge, Life said.
    They said: We are afraid.
    Come to the edge, Life said.
    They came.
    Life pushed them...and they flew."
    -Guillaume Apollinaire-

    There's a lot to admire about Apollinaire.

    modom

    Report

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