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re: RibOff 3 - Is now, Complete (see voting thread). . .
Posted on 5/20/18 at 11:40 am to Jefferson Dawg
Posted on 5/20/18 at 11:40 am to Jefferson Dawg
Smoker temp at this point. I won’t need to worry about internal temp for a while. I’ll probably rig that when I put the ribs on so I don’t have to open it again.
1
Posted on 5/20/18 at 11:41 am to SquatchDawg
You're doing God's work Squatch.
Posted on 5/20/18 at 11:44 am to RhodeDawg
Still chugging
Posted on 5/20/18 at 11:44 am to RhodeDawg
So, you’re out?
Posted on 5/20/18 at 11:47 am to Jefferson Dawg
Unfortunately yeah.
My plan was to cook yesterday because I had this 5 year-old's birthday party that I'm at now.
The rain shut me down yesterday.
My plan was to cook yesterday because I had this 5 year-old's birthday party that I'm at now.
The rain shut me down yesterday.
Posted on 5/20/18 at 11:49 am to Jefferson Dawg
I'd like to apply for judge credentials though.
Posted on 5/20/18 at 11:55 am to RhodeDawg
OK. Application accepted.
Do you know what kind of butt rub Squatch rubbed on his butt? Also there appears to be some liquid in a pan inside his smoker. Do some poking around and see what you can find out.
Do you know what kind of butt rub Squatch rubbed on his butt? Also there appears to be some liquid in a pan inside his smoker. Do some poking around and see what you can find out.
Posted on 5/20/18 at 11:58 am to SquatchDawg
quote:
Litigator has been up all night hand massaging a $500 wagyu beef brisket.
No brisket—I’m a porker. Imagine that.
But it is a warm and beautiful day in the mountains for some Sunday grilling.
This post was edited on 5/20/18 at 12:04 pm
Posted on 5/20/18 at 12:00 pm to Jefferson Dawg
I can save you the trouble. The liquid is just water to serve as a heat sink - adding flavors or juices to the water is fools gold ... and just makes clean up a mess.
The rub is your standard fare - with the exception of using natural crystal sugar.
I could lie and spin a bunch of BS but that’s not how I roll.
The rub is your standard fare - with the exception of using natural crystal sugar.
I could lie and spin a bunch of BS but that’s not how I roll.
Posted on 5/20/18 at 12:01 pm to Litigator
what exactly is needed from judges? Time requirements, bacgkround/resume, etc. Is there a particular criteria judges go on for judging submissions?
Posted on 5/20/18 at 12:05 pm to Jefferson Dawg
According to my experience and qualifications as a judge I think he's trying to achieve a smoke ring.
Smoke roasting meat causes it to lose moisture. As it cooks more and dries out the smoke sticks even less.
The moisture of the water pan allows the smoke to better stick to the meat and helps create a smoke ring because the evaporating water condenses on the meat.
Smoke roasting meat causes it to lose moisture. As it cooks more and dries out the smoke sticks even less.
The moisture of the water pan allows the smoke to better stick to the meat and helps create a smoke ring because the evaporating water condenses on the meat.
Posted on 5/20/18 at 12:06 pm to WG_Dawg
quote:
what exactly is needed from judges?
Vote for a RibOff3 winner, as well as some other categories. Instructions are forthcoming . Other than that, just grab a seat and enjoy RibOff. You’re allowed to make rude or supportive comments too.
Posted on 5/20/18 at 12:07 pm to Jefferson Dawg
well for starters I've noticed a disturbing lack of beers in these grilling pics, what's a riboff without some suds?
Posted on 5/20/18 at 12:13 pm to WG_Dawg
Early beginnings. Doing some crab cakes for lunch.
Posted on 5/20/18 at 12:33 pm to Litigator
Not looking good
Posted on 5/20/18 at 12:36 pm to Litigator
Some lunch. Crab cakes with bearnaise sauce.
Posted on 5/20/18 at 12:40 pm to SquatchDawg
May have to resort to a little garage smoking to combat the inclement weather. It’s going to reach 90F here today. Summer has arrived.
This post was edited on 5/20/18 at 12:45 pm
Posted on 5/20/18 at 12:46 pm to Jefferson Dawg
Fire lit. Starting small.
Apple chips soaking.
These special ribs being drained of some of their undesirable juice, and lightly seasoned, not rubbed.
This is my first time cooking this kind of rib. I hope it turns out ok.
Apple chips soaking.
These special ribs being drained of some of their undesirable juice, and lightly seasoned, not rubbed.
This is my first time cooking this kind of rib. I hope it turns out ok.
Posted on 5/20/18 at 12:51 pm to Litigator
Ladies and Gentleman
All the way from Hawg Jaw, Arkansaw
Please welcome to Rib Off Three........
Littttttiiiiiii Gatoooooooooooooooooorr!!!!!!!!
LINK......................
Posted on 5/20/18 at 12:54 pm to Litigator
Not my first rodeo.
Prior to that though I did get the ribs on and probe the butt
Butts at 133 so I have a while before wrapping. If trying to ramp up the temp because the cool air will definitely impact the cook. Added Apple wood.
Prior to that though I did get the ribs on and probe the butt
Butts at 133 so I have a while before wrapping. If trying to ramp up the temp because the cool air will definitely impact the cook. Added Apple wood.
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