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re: RibOff 2024 Edition (photo submission thread)
Posted on 7/7/24 at 7:58 pm to SquatchDawg
Posted on 7/7/24 at 7:58 pm to SquatchDawg
Love it.
One question: it's a biggie
Ranch or blue cheese?
One question: it's a biggie
Ranch or blue cheese?
1
Posted on 7/7/24 at 8:00 pm to retooc
Blue cheese obviously.
ETA: anyone with a kettle type grill has to get a vortex. You can do any thick cut indirect and then reverse sear in the middle before serving. Thick cut pork chops come out great without getting too tough.
It takes about 3/4 a chimney of charcoal and gets really hot.
ETA: anyone with a kettle type grill has to get a vortex. You can do any thick cut indirect and then reverse sear in the middle before serving. Thick cut pork chops come out great without getting too tough.
It takes about 3/4 a chimney of charcoal and gets really hot.
This post was edited on 7/7/24 at 8:11 pm
Posted on 7/7/24 at 8:01 pm to SquatchDawg
Ding ding ding!
Posted on 7/7/24 at 8:01 pm to SquatchDawg
Squatch squeaking in on retooc's error! I love it!
Posted on 7/7/24 at 8:03 pm to retooc
Do you shut down entries at this point or let it float until 10 EST?
This post was edited on 7/7/24 at 8:03 pm
Posted on 7/7/24 at 8:03 pm to deeprig9
I frankly was putting it off because of all of the photo uploading and copying and forgot about it until I saw the thread.
Wings aren’t particularly impressive compared to other entries but I like putting stuff in for people who may not have tried different things or methods.
Wings aren’t particularly impressive compared to other entries but I like putting stuff in for people who may not have tried different things or methods.
This post was edited on 7/7/24 at 8:13 pm
Posted on 7/7/24 at 8:14 pm to deeprig9
Let's see if another rolls in. Although, i doubt it.
Posted on 7/7/24 at 8:19 pm to SquatchDawg
Forgot to mention a fresh chimichurri went on top.
Posted on 7/7/24 at 8:41 pm to deeprig9
quote:
The finished St Louis cut with the Johnny Vergos memphis Rendevouz rub.
Are you supposed to apply the rub after the cook? It seems like it would be kind of gritty.
Posted on 7/7/24 at 8:46 pm to bbqdawg
Bbqdawg
Have to admit the vertical barrel cooker, meat hooks, rebar and pink butcher paper are very appealing to the eye.
Question: with the lower half of the ribs hanging that close to the heat doe one side get over cooked? Do you flip them?
Have to admit the vertical barrel cooker, meat hooks, rebar and pink butcher paper are very appealing to the eye.
Question: with the lower half of the ribs hanging that close to the heat doe one side get over cooked? Do you flip them?
Posted on 7/7/24 at 8:47 pm to SquatchDawg
quote:
Are you supposed to apply the rub after the cook? It seems like it would be kind of gritty.
Correct. It's not technically a rub, it's a seasoning after-the-fact.
Here is Tuffy interviewing Peg Leg on it.
LINK
Posted on 7/7/24 at 8:51 pm to deeprig9
Gotcha.
ETA: nice video..I’ll need to try that. You noticed your boy cooked on a kettle.
Do I need Mrs Rigs email so I can put in a suggestion for next Xmas? I recommend the one with the folding platform and lid holder. All BS aside I know you’d love messing around with it and there are hours of YouTube content on how to cook with them. They’re not that expensive and if covered will last forever. I got mine after my old Chargriller rusted out and it’s great.
ETA: nice video..I’ll need to try that. You noticed your boy cooked on a kettle.
Do I need Mrs Rigs email so I can put in a suggestion for next Xmas? I recommend the one with the folding platform and lid holder. All BS aside I know you’d love messing around with it and there are hours of YouTube content on how to cook with them. They’re not that expensive and if covered will last forever. I got mine after my old Chargriller rusted out and it’s great.
This post was edited on 7/7/24 at 9:06 pm
Posted on 7/7/24 at 9:10 pm to retooc
What cooking temp are you shooting for on a London broil? Is it recommended to reverse sear or could you cook it hot and fast? Is it a tough cut?
Posted on 7/7/24 at 9:12 pm to SquatchDawg
I still have my chargrill kettle for emergency purposes. I just prefer to not infect my family and friends with cancer from charcoal made from mashed up hurricane tear downs.
Posted on 7/7/24 at 9:19 pm to deeprig9
quote:
I just prefer to not infect my family and friends with cancer from charcoal made from mashed up hurricane tear downs.
And here we go.
You mean the charcoal all of those competition BBQ guys use religiously and have for years? Kingsford Blue Label is the championship standard…and they sell it everywhere.
You’re not helping your cause.
Posted on 7/7/24 at 9:25 pm to SquatchDawg
.
This post was edited on 7/8/24 at 11:16 am
Posted on 7/7/24 at 10:03 pm to SquatchDawg
.
This post was edited on 7/8/24 at 11:16 am
Posted on 7/7/24 at 10:05 pm to deeprig9
You have a history of shite talking your competitors. Interesting strategy.
Posted on 7/7/24 at 10:12 pm to SquatchDawg
quote:
You have a history of shite talking your competitors. Interesting strategy.
It's not a strategy, it's culture.
You didn't include a song in your entry. Would you like to submit one now?
Posted on 7/7/24 at 10:30 pm to deeprig9
I’m about the work not about the show. I let my work stand for itself.
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