Wade Posted September 2, 2020 Share Posted September 2, 2020 I rarely take photos of my BBQs these days but my daughter has just forwarded me these from last Sunday. We were catering for 20 family and friends - outdoors of course. Ribs going into the smoker and the finished ribs These were "Meaty Ribs" trimmed as St Louis style so the rib tips were not wasted My "Dynamic Duo" of kettle BBQs. The Weber 57cm for initial searing and the Weber 67cm with a Vortex for final cooking. A great way to get large amounts of meat all ready at the same time. My only regret was that I used a commercial Rub and BBQ sauce on the ribs this time (for convenience) instead of my own. I wont be doing that again. Everyone who ate them enjoyed them however those who were used to my ribs said that they did not have the usual depth of flavour. When you find something that works stick with it. 6 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 2, 2020 Author Share Posted September 2, 2020 Btw. Most of the guests were in fancy dress and I was a chimney sweep - hence the blackened face... 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 2, 2020 Share Posted September 2, 2020 1 hour ago, Wade said: Btw. Most of the guests were in fancy dress and I was a chimney sweep - hence the blackened face... That's your excuse for it @Wade, we all know you stood to close to the Weber...🤣🤣 Ice. 2 Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted September 2, 2020 Share Posted September 2, 2020 Thas just makin' me hungry Wade. Nice one 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 2, 2020 Share Posted September 2, 2020 Hi Gaza I was wondering where you had got to??? Ice. Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted September 3, 2020 Share Posted September 3, 2020 Oh been reading and thinkin', bad for someone in my mental state. Going to buy a Masterbuilt 650 smoke/sear. Just waiting for the Winter Sales.❄️ 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 3, 2020 Author Share Posted September 3, 2020 It is a pity that Weber dropped the 67cm kettle as (out of my kettles) it is probably the one I use the most. Quote Link to comment Share on other sites More sharing options...
flearider Posted September 9, 2020 Share Posted September 9, 2020 ?? what bbq holds 3 or more 21's? thats the trays shes using ..lol kitchen term .. i can get 20 in each of my work ovens .. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 10, 2020 Author Share Posted September 10, 2020 That "oven" is a commercial Cookshack FEC-120 pellet smoker. It is great for simply putting in the meat, pressing the go-stud, carry on with the rest of life, and then come back 5-10 hours later when the meat is done. It produces great smoked meat but it does make you a little lazy. Quote Link to comment Share on other sites More sharing options...
flearider Posted September 10, 2020 Share Posted September 10, 2020 Cooking Capacity: 150 lbs. pork butts, 120 lbs. brisket, 90 lbs. ribs, or 30 chickens per load that smoker is a beast ..:) Quote Link to comment Share on other sites More sharing options...
Wade Posted September 10, 2020 Author Share Posted September 10, 2020 It also does great smoked nuts. For some reason Cookshack seem to have inadvertently forgot to mention this in their advertising literature... think of all those additional sales they have been missing out on... 😄 Quote Link to comment Share on other sites More sharing options...
Wade Posted September 10, 2020 Author Share Posted September 10, 2020 BTW. The burgers I cooked were wagu burgers from Bookers. I have generally not been impressed with the wagu burgers I have eaten in restaurants over the years or have bought from supermarkets... but these were AMAZING. I would thoroughly recommend them. 2 Quote Link to comment Share on other sites More sharing options...
Elecrafter Posted September 15, 2020 Share Posted September 15, 2020 On 9/10/2020 at 8:11 AM, Wade said: BTW. The burgers I cooked were wagu burgers from Bookers. I have generally not been impressed with the wagu burgers I have eaten in restaurants over the years or have bought from supermarkets... but these were AMAZING. I would thoroughly recommend them. Damn.. Just been to Bookers to top up!! Oh well, next time I go I will give them a try out. Usually make my own burgers from bookers meat. Boat missed again! Ele. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 15, 2020 Share Posted September 15, 2020 I really liked the Wagyu Burgers from Aldi. Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 16, 2020 Share Posted September 16, 2020 15 hours ago, Elecrafter said: Damn.. Just been to Bookers to top up!! Oh well, next time I go I will give them a try out. Usually make my own burgers from bookers meat. Boat missed again! Ele. We asked about them last week but our branch can't get them for some reason... Ice. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 16, 2020 Share Posted September 16, 2020 Just got back from Bookers, I wanted some pork belly, but didn't have any until tomorrow...🤬 bought a pork loin and a few other items....will have to wait now before I can start my next lot of curing. Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 16, 2020 Share Posted September 16, 2020 13 minutes ago, Icefever said: Just got back from Bookers, I wanted some pork belly, but didn't have any until tomorrow...🤬 bought a pork loin and a few other items....will have to wait now before I can start my next lot of curing. Ice. Ice, did you buy the Pork Loin with the rind on, I bought it the last time I was in and it was fantastic when cooked, with the crispy rind! Quote Link to comment Share on other sites More sharing options...
Elecrafter Posted September 16, 2020 Share Posted September 16, 2020 (edited) 5 minutes ago, Smokin Monkey said: Ice, did you buy the Pork Loin with the rind on, I bought it the last time I was in and it was fantastic when cooked, with the crispy rind! <Newbie Hat=ON> Wow, I would have thought the smoker wouldn't have got hot enough to Crisp up a Pork rind. Or did you put it in the oven afterwards? Ele. Edited September 16, 2020 by Elecrafter Quote Link to comment Share on other sites More sharing options...
Icefever Posted September 16, 2020 Share Posted September 16, 2020 2 hours ago, Smokin Monkey said: Ice, did you buy the Pork Loin with the rind on, I bought it the last time I was in and it was fantastic when cooked, with the crispy rind! Yes Smokin....always love making scrachings... 2 hours ago, Elecrafter said: <Newbie Hat=ON> Wow, I would have thought the smoker wouldn't have got hot enough to Crisp up a Pork rind. Or did you put it in the oven afterwards? Ele. I'm having a stab in the dark here and I would say it's when Smokin cooks a Chinese belly dish?? Ice. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted September 16, 2020 Share Posted September 16, 2020 On 9/2/2020 at 8:54 AM, Wade said: Btw. Most of the guests were in fancy dress and I was a chimney sweep - hence the blackened face... I usually look like that Wade when i'm on a days smoking session in the garden. Like a fireman on the footplate of a steam loco Cheers n Gone Nick 1 Quote Link to comment Share on other sites More sharing options...
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