Recipes, home grown goodness, BBQing and food stuff
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@R-L yeah like @Catogrande says, trivet! I only really started doing decent roasts a few years ago and Jamie's "Ministry of Food" book was a godsend when I was trying to find my way. Onions, Carrots, Celery, Garlic, wine. If I'm doing Pork I might swap wine for cider, Chicken I might throw some lemons in.
I also have a thing of bisto that I occasionally use to help thicken or add volume. Whatever gravy I don't use goes in the freezer to be added to the next batch.
I might be a heathen...
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@R-L my gravy game suuuuucks. It kills me. Always comes out oily.
Tried a fat separator jug? You can see how much fat you are using so you can judge how much you are getting for flavour without going over the top and getting it greasy. I use one of these.
Agree with other comments about putting some vege in the pan with the meat. Onions in particular.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy no, never
It's not used for what you think mate.
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@voodoo Piece of piss to use. Empty pan into it, top bit will filter out vege bits if you used them. Fat floats to top, pour out juices from the bottom back into pan. Then as much of the fat as you want. Great for things like lamb shoulder where you can end up with a lot of greasiness.
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy no, never
It's not used for what you think mate.
Can be used for other things...
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo Piece of piss to use. Empty pan into it, top bit will filter out vege bits if you used them. Fat floats to top, pour out juices from the bottom back into pan. Then as much of the fat as you want. Great for things like lamb shoulder where you can end up with a lot of greasiness.
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy no, never
It's not used for what you think mate.
Can be used for other things...
You see, I've tried to help you out of an embarrassing situation (for most people - granted), but you don't help yourself, do you?
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@Catogrande I'm not easily embarrassed (obviously), and sure, you were helping out.
Anyway, I like jugs.
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@Snowy I didn't say it ws embarrassing for you.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I didn't say it ws embarrassing for you.
No. The imagination could run wild with that really.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy I didn't say it ws embarrassing for you.
No. The imagination could run wild with that really.
Who knew it was all about the flavour.
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Aussie Day/Invasion Day BBQ.
Second time trying low 'n slow/smoking on the Webber Family Q. First attempt was Lamb Shoulder which turned out well but not a lot of smoke flavour. Went too hot, too early and burned out the wood chips without getting much flavour into the lamb.
This time, two slabs of grass fed beef ribs, 3.3 kgs worth from Australian Meat Emporium.
Looking good so far. Started at 0900 this morning, rubbed with my own concoction:
Even measures of Salt n Pepper, keens mustard powder, chili powder and cayenne pepper and paprika. Beef can always take more heat in the rub that lamb, pork, etc.
On the Webber at 0930, wrapped at 6 1/2 hours, hit internal temps of 205F
Will let rest for 45 minutes at least.
Whole potatoes in the AL foil with knobs of butter.
Time to figure out the wine paring for this meal.
39 C in Sydney today so note that I had to make sure I kept well hydrate, after all, man is not a camel...
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Isn't it the same for ribs as well, 205F to break down the connective tissue?
From my jesus... "I do them at 225°F, and bring the meat up to about 203°F internal, a process that can take up to 8 hours depending on the thickness of the meat."
As per Meathead https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe
I do get lazy and use the same Beef target 205F on my Inkbird BBQ GO IBT-6XS for both brisket and (beef short) ribs.
Ooops, forgot to add final pictures...
After 50 odd minutes in a faux cambro
Sliced off the biggest rib for myself and the next biggest for the Mrs.
And what a lovely meal it was...
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Isn't it the same for ribs as well, 205F to break down the connective tissue?
From my jesus... "I do them at 225°F, and bring the meat up to about 203°F internal, a process that can take up to 8 hours depending on the thickness of the meat."
As per Meathead https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe
I do get lazy and use the same Beef target 205F on my Inkbird BBQ GO IBT-6XS for both brisket and (beef short) ribs.
Ribs and brisket target temperature is 205F. After that you need to regularly probe the meat (especially with brisket in the flat and point) until it probes like butter with a small skewer or toothpick. I've cooked briskets where the flat is up to 208 or 210F before it probes soft enough, so feel in the final stages is really important. Leaving the brisket open for 20 minutes before wrapping and resting is also really important if you don't want it to dry out by the time you eat it. Meathead and lots of american BBQ gurus cook them at 225F, but there are many others (Aaron Franklin, Myron Mixon just to name 2) who cook at higher temperatures. Most commercial guys cook higher. I personally aim for 275F which means a 4kg brisket will be done in usually 6-7 hours, which is plenty long enough for me
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Isn't it the same for ribs as well, 205F to break down the connective tissue?
From my jesus... "I do them at 225°F, and bring the meat up to about 203°F internal, a process that can take up to 8 hours depending on the thickness of the meat."
As per Meathead https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe
I do get lazy and use the same Beef target 205F on my Inkbird BBQ GO IBT-6XS for both brisket and (beef short) ribs.
Ribs and brisket target temperature is 205F. After that you need to regularly probe the meat (especially with brisket in the flat and point) until it probes like butter with a small skewer or toothpick. I've cooked briskets where the flat is up to 208 or 210F before it probes soft enough, so feel in the final stages is really important. Leaving the brisket open for 20 minutes before wrapping and resting is also really important if you don't want it to dry out by the time you eat it. Meathead and lots of american BBQ gurus cook them at 225F, but there are many others (Aaron Franklin, Myron Mixon just to name 2) who cook at higher temperatures. Most commercial guys cook higher. I personally aim for 275F which means a 4kg brisket will be done in usually 6-7 hours, which is plenty long enough for me
Yes agreed completed @canefan
Brisket in particular can be challenging as it has different thicknesses across the entire cut and the point and flat definitely cook quite differently. When doing a brisket, after a few years of experience when using my Kamado, I would actually remove the point from the flat and cook them separately. Takes a sharp knife and some experience to get it right but, you end up with the point in particular being spot on.
And yes, always probe for the right consistency after it hits desired temps.
Personally, I found that on the Kamado Joe, I would always go for that 220-225F cooking temp as the K-J was better to get to that temp and then keep that consistent temp and hold it for hours.
Since I've been using the Webber Q (bloody apartment living), I'm cooking right around that 250-275F mark as the Webber Q holds that temp range better.
I've always had to plan out any brisket cook I've ever done and give myself a rather large margin for error. But for a brisket especially I make sure it has hit temp, probed well, then I turn up the temp to get the bark nice and dry, wrap and into the faux cambro. Once done, a brisket can sit in the faux cambro for hours and stay very warm and comes out perfect. I once held a brisket that I'd cooked for a birthday party about 5 hours in the faux cambro and it came out perfect, sliced so well and the point made for amazing burnt ends.
Yummm, now I'm hungry again.
