Gary London
TVWBB Super Fan
Beef short ribs from local butcher (Ginger Pig) Trimmed and rubbed with Plowboys Bovine Gold. Found it to be very peppery.
I am starting to get to grips with the CyberQ and learnt to use 2/3rds of a chimney of well lit briqs to start. These Aussie Heat Bead are very dense and take quite a while to get going. Otherwise I have to wait a couple of hours to get up to temp. Moved the WSM so the CyberQ has better WiFi connection. Rock steady this time. I also set the target slightly higher so 230 will keep it in the range of 225-235. Used some Oak and Pear chunks.
Used the smartphone when out and about to monitor the temps. It was very good.
3 hours in
This contains some smoke bacon, carrots, shallots, fresh garlic, a few sprigs of thyme and a pint of Hook Norton brewery Double Stout. Prepared all this on the kitchen stove.
Then put the ribs on top and put the lid on the pan to let them steam/braise for another 4 hours.
On the lower grate of the WSM - could have done this indoors in the over but I haven't cooked meat in the oven for at least 18 months.
Finished. Because I had to go out on an errand I think I left these perhaps an hour too long. Not really a problem but they were done, done.
Removed the ribs and veg and kept them warm and reduced/thickened the rich stout sauce.
then plated up
Happy with the end result though bit too peppery. Wife and older (meat eating) son loved it.
I am starting to get to grips with the CyberQ and learnt to use 2/3rds of a chimney of well lit briqs to start. These Aussie Heat Bead are very dense and take quite a while to get going. Otherwise I have to wait a couple of hours to get up to temp. Moved the WSM so the CyberQ has better WiFi connection. Rock steady this time. I also set the target slightly higher so 230 will keep it in the range of 225-235. Used some Oak and Pear chunks.
Used the smartphone when out and about to monitor the temps. It was very good.
3 hours in
This contains some smoke bacon, carrots, shallots, fresh garlic, a few sprigs of thyme and a pint of Hook Norton brewery Double Stout. Prepared all this on the kitchen stove.
Then put the ribs on top and put the lid on the pan to let them steam/braise for another 4 hours.
On the lower grate of the WSM - could have done this indoors in the over but I haven't cooked meat in the oven for at least 18 months.
Finished. Because I had to go out on an errand I think I left these perhaps an hour too long. Not really a problem but they were done, done.
Removed the ribs and veg and kept them warm and reduced/thickened the rich stout sauce.
then plated up
Happy with the end result though bit too peppery. Wife and older (meat eating) son loved it.
