A BBq Lesson by The Master
 

First a little libation is in order....A nice cool Gin & Tonic to get things going.

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A chimney full of Oak Harwood Charcoal is lit and placed on the botom, with Almond wood logs set on top to burn down.


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These are let to burn for 30 to 40 minutes to burn down, so that a more subtle smoke flavor is imparted. One wants the cresote in the bark burned off so that it does not impart a bitter taste to the meat.


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I like to place a water pan in the chamber with a littel flavoring. In this case some cheap Canadian Whiskey (a good way to get rid of it).

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The meat was seasoned in the morning and let to rest for 4 0r 5 hours to marninate.

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The lid is closed for the next several hours and the temp should be between 200* and 250*


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This is about the right amount of smoke that should be emmitted from the chimney of the smoker. This should last from 40 to 60 minutes.




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More to come...

Master baiter?

No...that's Master Baster to you.

Update? I'm hungry.

"This is about the right amount of smoke that should be emmitted from the chimney of the smoker. This should last from 40 to 60 minutes."

OMG!!! Think of the carbon footprint!!! Somebody call ALGORE!

killin' me.

Gin and tonic with olives?

I've enjoyed margaritas with olives but g&ts? Come on! Eeck!

Looks like you need to do some stucco repair instead of smokin.

After about 2 hours time to wrap the ribs in tin foil.

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BTW the water in LAs Vegas eats Stucco and Wrought Iron.

+ 1

holtjv , I use lime twisted gin and also lime twisted tonic . I also have found that adding Limeaid makes for a refreshing summer drink . 1/3 , 1/3 , 1/3 .

No onions or olives , just a twist .

What are you thinking tabs ?

( Think he was smoking something other than ribs )

Nice info on the ribs though .

SxS

Looks delicious.

Just ate, but gettin' hungry again. Nicely patina'd rig you're running.

Shouldn't you use soaked wood to smoke and impart flavor?

Keep it up Tabsy and you're going to burn up the "double wide". But hey, it's your choich.

But I definitely have to try your que sometime. From the "egg" to this contraption, you've been putting in a lot of practice.

BBQ = roasting meat, like cavemean

ain't no cavemen ever BBQ'd like this


dictionary confirms
barbeque

noun
1. meat that has been barbecued or grilled in a highly seasoned sauce [syn: barbecue]
2. a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit [syn: barbecue]

i don't see any grilling or meat over an open fire in the above pics
hence, it's not a BBQ. it's an oven with smoke

Stijn, when are you going to swing by and have some real honest to goodness food? Come over here and we'll have you throwing rocks at anyone who trys to feed you 'Flanders food".

doubt it
i refuse to demasculate the centuries old tradition of BBQ
dead animal on top of something burning in open air = good eatin'


i'm not saying it won't taste good the way y'all do it
it's just not a BBQ, it's an oven with smoke in it, that's just the way it is
it's something else

What does the bowl of whiskey do? I could see maybe alcohol would start to evaporate, but what does that do for the meat? And why bother with smoke if you wrap the meat with foil? And once the foil is on, why do you still have the whiskey in there? I admit I'm confused about this method.

And the final product...The tin foil is put on after the meat has smoked for 2 or more hours. The foil imparts a bit of steam which makes the ribs nice and tender, fallin off the bone. I also as of late just make my ribs naked and apply the sauce at the table. The sauce generally should be applied during the last 15 to 20 minutes of cooking just long enough for the sugar to caramelize in the sauce. The ribs below have NO sauce on them

The idea is to impart a SUBTLE Smoke flavor that does not OVERPOWER the taste of the meat. Various woods impart there own unique flavors. Almond gives a slightly nutty flavor.

I use hardwood logs that are burned down into coals so there is no need to soak anything. If one is using CHIPs on a Grill or Smoker then one would soak them so that they smoke for awhile and don't just burn up.

One can use Soy Sauce, beer, wine, whiskey etc to the water and it will give a slight taste of that ingredient. Whiskey is 40% to 60% alcohol the rest is flavored water.

My little Chihuahua...there is a difference between Grilling and BBqing...BBqing is slow smoking of meats etc. Grilling is for fast and hot searing and cooking.

A great Margarita can be made with Limeade cut 2 1/2 water to 1 Limeade along with Tequilla and if desired Contreau or Triple Sec. I happened to forget to put in a wedge of Lime in this paticular Gin & Tonic. I just like to add olives thats all. Santa Barbaras stuffed with Jalepenos.

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When I was down in Mexico, a bartender claimed that the original recipe for a margarita was 2 parts tequila to 1 part contreau and the juice of one lime. This is the recipe I use now and it is dramatically excellent. Lots of flavor impartment for one.