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Post by smokey on Aug 23, 2014 18:48:09 GMT 10
They are fine looking competition grade ribs, Self sauced too. Not too much smoke also, which I think can kill ribs,,, or does kill them. Thats why In that past I've banged on about pulling back on the smoke or not blacken the bloody things with it. What you have shown here Shayne, Is that ribs are not supposed to have "bark" . Just a nice reddish browned colour and nice and pink meat with moisture. You nailed those IMO
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Post by shayneh2006 on Aug 24, 2014 9:08:05 GMT 10
They are fine looking competition grade ribs, Self sauced too. Not too much smoke also, which I think can kill ribs,,, or does kill them. Thats why In that past I've banged on about pulling back on the smoke or not blacken the bloody things with it. What you have shown here Shayne, Is that ribs are not supposed to have "bark" . Just a nice reddish browned colour and nice and pink meat with moisture. You nailed those IMO Well said Mick
Totally agree.
I have been known to have travelled down the "Over Smoked" road in the past, where the smoke has stolen center stage.
Less is best, at least when it comes to ribs IMO.
Ya wanna "just " taste and confirm that the ribs have seen smoke, not bathed in it.
I am taking on a similar approach with my Brisket today, where, I am using 3x match box sized pieces of Hickory.
It will be interesting to see the results of this later on this evening.
I didn't worry about separating, just chucked it on whole
Shayne
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Post by noelstevo on Aug 24, 2014 9:41:48 GMT 10
Shayne, once again a great cook. Very interested to see how the brisket comes out
Noel
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Post by shayneh2006 on Aug 24, 2014 18:38:08 GMT 10
Shayne, once again a great cook. Very interested to see how the brisket comes out Noel Cheers Noel Stevo.
Well, I was a skeptical about how this would turn out, mainly because of where I purchased it from. You see, where I get a lot of my meat (Cabbramatta, Asian Hub), well Beef and Lamb is not their deal. When you get it, the quality is hot and could.
Their Pork on the other hand is second to none.
That said, after a long 11hr cook at 225F, saw this $5/kg Brisket turn into a juicey, tender mouth feeling tasty feed.
And the test about using less smoke has come up trumps
There was discussion over the dinner table about preferences with this, and pulled Pork, and the Beef won by a nose.
Seriously though, I have done dozens of PP's but not many Briskets and that is about to change............
Shayne
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Post by chrisg on Aug 24, 2014 19:17:59 GMT 10
Geez If I ever get ribs looking that good I'll be in danger of never buying beer again with my mates Cheers
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Post by smokey on Aug 24, 2014 19:31:20 GMT 10
man that looks good, With all the talk about KCBS and wannabes associations, going on about and teaching their judges what we are supposed to like,, Along comes a breath of real Aussie Cue.
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Post by noelstevo on Aug 24, 2014 21:44:07 GMT 10
I have to agree that looks so good. Brisket has a great flavour, and yours looks great
Cheers
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Post by chrisg on Aug 25, 2014 18:33:24 GMT 10
Postman delivered a nice birthday present, two packs of rub from Shayne, thanks mate, now to do them justice Cheers
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Post by nath on Aug 25, 2014 21:12:14 GMT 10
Postman delivered a nice birthday present, two packs of rub from Shayne, thanks mate, now to do them justice Cheers Ditto:) they smell and taste great. Defrosting some chicken breast to test out this gear. Can't wait. Nath
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Post by shayneh2006 on Aug 26, 2014 13:56:50 GMT 10
Fantastic Chris and Nath. Glad to here hat they arived. Keen to hear your comments back here when you try them Shayne
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Post by chrisg on Aug 29, 2014 11:38:45 GMT 10
First report Shayne. Did a small T-bone last night with about a third of the finer of the two samples, simple sear, in a frypan unfortunately, the weather Gods were threatening. Just gave the steak a good rub and left covered in the fridge for three hours. It picked up beautifully on the meat and looked great when put in the pan, took it to medium rare and rested. Delicious flavour, made what had been a pretty boring cut very palatable indeed without being totally overpowering. Definitely gets my thumbs up, will probably use the remainder as you did with some chicken for a second opinion from SWMBO The second sample looks and smells/tastes very intriguing indeed. I have some rump on its way, butcher down in Vic. Park did not recommend what he had yesterday but is promising some good ones on Tuesday, so picked up some chicken for the weekend and will see how they go then the second testing probably Wednesday Thanks again Cheers
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Post by Gus65 on Aug 29, 2014 15:20:20 GMT 10
Got home from working away this week and there was a pack with two samples of fine smelling rubs waiting for me.
Now I've got to decide what to use them on. Too many choices.
Thanks Shayne, can't wait to try them out.
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Post by nath on Aug 29, 2014 19:30:52 GMT 10
I tested both rubs on some chicken breast. Side by side comparison. WOW, they are both great!
Nath
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Post by shayneh2006 on Aug 29, 2014 21:41:51 GMT 10
Cheers fellas, glad you liked them Yep, after the recent sucsess of the ribs i did, i am backing up for another round this weekend. Not gunna change a thing, doing them exactly as i did the last lot Shayne
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Post by chrisg on Sept 1, 2014 19:32:55 GMT 10
Yet to give the second one a go, used some more of the first last night on some drumsticks on the Q - advantage of cooking for just two and not being one to over-use rubs, a little has gone a long way, one more steak left in the pack yet It was every bit as good on the drums as it was on the T-bone, really lifted the flavour without being over-powering, went nice and sticky in the presence of the moisture to remain well attached and infused its way in well. SWMBO obeyed gave it a big thumbs up I cooked a sort of ratatouille of chick peas, cherry tomatoes, onion and red pepper with quartered small potatoes roasted on the Q stirred through as a bed for the drums, was delicious. Now to think of something for the second one, maybe a whole chicken. Cheers
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