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sub333 last won the day on May 26

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  1. I made brisket chilli this evening. It was really good! I based it on the recipe above, and added a few things: garlic, fresh thyme, chilli powder, chipotle Tabasco and a tin of black beans. I'd overcooked the brisket a bit, but this recipe put the moisture back in, and I was very happy with it. Will definitely be cooking this again πŸ™‚
  2. Turned out really well. Took about 8hrs, left to rest, then served in rolls with dill pickle and jalapeΓ±os, and some Asian coleslaw. Just the job on a hot day! Plenty of leftovers, too – any suggestions what to do with it?
  3. Going to be a scorcher today. Got a 3kg pork butt on the go, with hickory and cherry wood (and a few beers while I keep an eye on things) πŸ™‚
  4. sub333

    Short ribs

    and most importantly, the missus liked it! I have a stack of sauce left over, so will probably freeze it in small quantities so I have it when I need it.
  5. sub333

    Short ribs

    Very pleased with the result. A hint of smoke, and the flavourful braising liquid did the trick. When I put the meat right over the coals, the flames leapt up, so got a bit more char than I was expecting, but overall, very happy. Here's a pic. Thank you @Justin for the recipe πŸ™‚
  6. sub333

    Short ribs

    Thanks, Justin.
  7. sub333

    Short ribs

    Hi Justin, am reducing the sauce now. Once that's done, do you add the ketchup, treacle etc to the reduced sauce so it's all in the same pan?
  8. sub333

    Short ribs

    Thanks, everyone. Will report back πŸ˜€
  9. sub333

    Short ribs

    @Justin I like the sound of that! My missus says other meats I've done have been 'too smoky', so this might be ideal for her. Quick question: on my ProQ Frontier, should I add a stacker (or two), and smoke the ribs with a bit of distance between them and the heat for first part, then put them right on the grille above the coals? Also, for such a short cooking time (ie less than an hour), can I get away with much less charcoal than normally, or do I still need a fair bit to get the heat up? Seems a waste to fill the basket with charcoal for such a short cook (or can I use them again?)
  10. sub333

    Short ribs

    Going to have a crack at short ribs for the first time this weekend. Was planning oak and hickory mix, but minimal rub - probably just salt and pepper.
  11. sub333

    Cote de boeuf question

    Well, that was embarrassing. I got Farenheit muddled up with Centigrade yesterday 😳🀬πŸ˜₯ Set the beef for 122˚ and I wondered why it was miles away after three hours. Once I realised, the internal temp of the beef was 72˚C, so let it rest to allow any juices that were left to do their thing, then quick sear over the coals. The end product was very tasty, and still had a little moisture in, but was WAY more overcooked that I would have liked. Very frustrating, but a lesson learned!
  12. Thanks, Wade, good to know. Smoke leaks out of my ProQ Frontier, but only a little. When I read some of these posts I wondered if I needed to sort the seals out on the doors, but from what you've said, no need.
  13. Looks delicious πŸ™‚
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