BBQ Carnivore - Thread
- Thread starter Mr Beast
- Start date
Doogie
Kennel Lizard Lord
- Joined
- Oct 6, 2012
- Messages
- 9,923
- Reaction score
- 12,428
u wrapping and if so, paper or foil.
Yeah - I'm starting another chicken salt argument
Bad Billy
Kennel Immortal
- Joined
- Jan 25, 2010
- Messages
- 17,003
- Reaction score
- 13,253
Doogie
Kennel Lizard Lord
- Joined
- Oct 6, 2012
- Messages
- 9,923
- Reaction score
- 12,428
btw - sounds like you started at 11ish. You think these bad boys are gunna be done tonight?
Bad Billy
Kennel Immortal
- Joined
- Jan 25, 2010
- Messages
- 17,003
- Reaction score
- 13,253
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
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?
Doogie
Kennel Lizard Lord
- Joined
- Oct 6, 2012
- Messages
- 9,923
- Reaction score
- 12,428
Lol - of course wrap, paper (for beef ribs), cap up, before, depends and temp.
Now you're crazy - see ya on the CVD thread.
- Joined
- Feb 19, 2009
- Messages
- 15,800
- Reaction score
- 8,068
No, not going to wrap,u wrapping and if so, paper or foil.
Yeah - I'm starting another chicken salt argument
I have not wrapped last fee cooks with great success
But if I did wrap
Prob paper
- Joined
- Feb 19, 2009
- Messages
- 15,800
- Reaction score
- 8,068
Yeah
Took ages to get kettle up to temp this morning
Stupid snake method haha
Yeah
I think they should be ready around 8pm
But I am planing on eating them tomorrow
The plan was always to cook them today to eat tomorrow
They reheat great in the oven next day
Doogie
Kennel Lizard Lord
- Joined
- Oct 6, 2012
- Messages
- 9,923
- Reaction score
- 12,428
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.
- Joined
- Feb 19, 2009
- Messages
- 15,800
- Reaction score
- 8,068
Well funny you should say that,
One rack is ready, internal temp 98c
Prob like butter.
When I wrapped them, both were at 84c
One rack has stalled, slowly climbing.
Currently sitting at 86c
- Joined
- Sep 2, 2012
- Messages
- 108,117
- Reaction score
- 121,091
What's the paper bag do, steam them?
- Joined
- Jul 9, 2019
- Messages
- 6,899
- Reaction score
- 10,751
I usually use foil but take it off the last hour to crisp a bit. Never used paper bit intrigued
Doogie
Kennel Lizard Lord
- Joined
- Oct 6, 2012
- Messages
- 9,923
- Reaction score
- 12,428
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.
Me - beef paper. Pork foil.
Doogie
Kennel Lizard Lord
- Joined
- Oct 6, 2012
- Messages
- 9,923
- Reaction score
- 12,428
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
- Joined
- Sep 2, 2012
- Messages
- 108,117
- Reaction score
- 121,091
Would you deliver to St Vincent's? Lol
Trying to stay out until Saturday arvo after my boys GF but it's inevitable.
They can be "get well soon" ribs lol
- Joined
- Jul 9, 2019
- Messages
- 6,899
- Reaction score
- 10,751
Yeah I’ve seen it there before I’ll give it a go bro. Next weekend for UFC Sydney
- Joined
- Aug 4, 2007
- Messages
- 9,052
- Reaction score
- 5,375
Beef short ribs are amazing. Nice bark and butchers paper! Well done. Good to see, good job.