u wrapping and if so, paper or foil.
btw - sounds like you started at 11ish. You think these bad boys are gunna be done tonight?1 hour in,
Looking good
Holding 130 decgree C well.
Should be a good outcome all going well..
View attachment 80847
Nothing drive me crazier than people telling you how to BBQ?u wrapping and if so, paper or foil.
Yeah - I'm starting another chicken salt argument
Lol - of course wrap, paper (for beef ribs), cap up, before, depends and temp.Nothing drive me crazier than people telling you how to BBQ?
Wrap or naked, paper or foil, fat cap up or down, season before or after, inject don’t inject, temp or tenderness.
fuck it, try them all. How else do you learn?
No, not going to wrap,u wrapping and if so, paper or foil.
Yeah - I'm starting another chicken salt argument
Yeahbtw - sounds like you started at 11ish. You think these bad boys are gunna be done tonight?
Cannot tell you how many fckng times I've gotten up at 5am to do beef ribs, all looking good and the stall hits. Next thing I got a whinging family complaining about no food at 9pm.I changed my mind and wrapped them in paper View attachment 80881
Well funny you should say that,Cannot tell you how many fckng times I've gotten up at 5am to do beef ribs, all looking good and the stall hits. Next thing I got a whinging family complaining about no food at 9pm.
I usually use foil but take it off the last hour to crisp a bit. Never used paper bit intriguedWhat's the paper bag do, steam them?
Lets it breathe a bit and the rub you put on (which is by now crusty) stays nice and crusty. Foil makes it goes soggy and doesn't stay bound to the meat.What's the paper bag do, steam them?
If you go there - make sure its legit bbq paper (u can get it from Bunnings). There's a whole range of stuff in normal paper you don't want in your meat.I usually use foil but take it off the last hour to crisp a bit. Never used paper bit intrigued
Would you deliver to St Vincent's? LolLets it breathe a bit and the rub you put on (which is by now crusty) stays nice and crusty. Foil makes it goes soggy and doesn't stay bound to the meat.
Me - beef paper. Pork foil.
Yeah I’ve seen it there before I’ll give it a go bro. Next weekend for UFC SydneyIf you go there - make sure its legit bbq paper (u can get it from Bunnings). There's a whole range of stuff in normal paper you don't want in your meat.
Beef short ribs are amazing. Nice bark and butchers paper! Well done. Good to see, good job.I changed my mind and wrapped them in paper View attachment 80881