UnderGround Forums
 

Food & Wine Ground >> alpo's Ribs


7/24/06 3:50 AM
Ignore | Quote | Vote Down | Vote Up
Jack & Coke
Send Private Message Add Comment To Profile

Edited: 24-Jul-06
Member Since: 01/01/2001
Posts: 1618
alpo, - how much did you pay for your egg? - what size do you recommend? Is it worth the extra cost to go for the large? - how often do you have to change or add new fuel (wood, charcoal, etc.) during a 4-6 hour slow cooking seession? Is it easy to add new charcoal through the bottom, or do you have to remove the food and grate to access the firebox? - is the BGE your fav cooking appliance? (Grill/BBQ/SMoker)
7/24/06 10:02 AM
Ignore | Quote | Vote Down | Vote Up
alpo
2 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 24-Jul-06
Member Since: 01/01/2001
Posts: 21780
- how much did you pay for your egg? $600 with the plate setter, egg nest, daisy wheel and a ton of other eggcessories. I got a killer deal. (It was used, but only used for 2 hours..the inside was still white). - what size do you recommend? Is it worth the extra cost to go for the large? The large seems to be the most popular size and that's the one I got. The Extra large is a bit suffers from some inefficiency issues. The medium is ok for every day type use, but it's too small for any kind of serious volume or if you want to make a brisket or something. - how often do you have to change or add new fuel (wood, charcoal, etc.) during a 4-6 hour slow cooking seession? Is it easy to add new charcoal through the bottom, or do you have to remove the food and grate to access the firebox? You don't have to add fuel during cooking. I'm not even sure how long one load of fuel lasts. Some say as much as 36 hours. The longest I've used it so far at once was 16 hours and it still had a lot left. Most of what's in my firebox is charcoal created from previously adding blocks of wood. Every time I use it, I just add 4 or 5 small blocks of wood, and it keeps a rotation going. Before I add the new blocks, I stir the coals around to get rid of the ash (it falls out the firebox into the bottom). I add the blocks and light it, then by the time I'm finished a typical 4+ hours of cooking, the blocks are mostly converted to lump charcoal, so next time I'll add a few more again to ensure smokiness. If I know I'm going to be cooking for 12+ hours and the fuel level is on the low side, I might add a couple extra blocks and maybe a little lump charcoal just to make sure. Once the temperature is completely stable (30-45 min), it will generally hold at that temperature for around 8 hours without adjustment of the vents. For a short 4-6 hour session, you won't have to adjust the temp at all once it's set. If the temp drops after 8 or 10 hours or whatever, I open the bottom vent by about 1 or 2 millimeters and that will bump it up by 20 degrees or so. To answer your other question, you can't access anything through the bottom, you'd have to open the top and take the grid and platesetter off to access the firebox, but fortunately you shouldn't ever need to. - is the BGE your fav cooking appliance? (Grill/BBQ/SMoker) Yes. It can do so much with little to no maintainance. I have a bigger smoker for high volume, but I use the BGE like 3x per week. It can make anything from pork shoulders at 190 degrees to wood fired pizza at 400 degrees to searing steaks at 800 degrees. Considering I BBQ so much and it's so efficient, I figured it would pay for itself after just a couple years in fuel savings alone. I was spending maybe $5 - $10 per week on wood and lump charcoal before, now I spend basically nothing. I haven't had to buy any fuel in months.
7/24/06 2:34 PM
Ignore | Quote | Vote Down | Vote Up
Jack & Coke
Send Private Message Add Comment To Profile

Edited: 24-Jul-06
Member Since: 01/01/2001
Posts: 1619
thanks for taking the time to share your insight and experiences... looks like I have something new for my wishlist. :)
2/10/07 12:09 PM
Ignore | Quote | Vote Down | Vote Up
Mullet @ Heart
41 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 10-Feb-07
Member Since: 01/01/2001
Posts: 39129
ttt, as requested.
2/10/07 3:44 PM
Ignore | Quote | Vote Down | Vote Up
Jack & Coke
Send Private Message Add Comment To Profile

Edited: 10-Feb-07
Member Since: 01/01/2001
Posts: 2490
whoa.. what happened to this thread? It says -1 posts
2/10/07 5:42 PM
Ignore | Quote | Vote Down | Vote Up
samichlaus
240 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 10-Feb-07
Member Since: 01/01/2001
Posts: 10342
boil 'em imo
2/12/07 2:35 AM
Ignore | Quote | Vote Down | Vote Up
2 Giant Eggs
Send Private Message Add Comment To Profile

Edited: 12-Feb-07
Member Since: 08/29/2002
Posts: 1791

Damn, to my threads; dem sound good:-0

 

2/18/07 5:08 PM
Ignore | Quote | Vote Down | Vote Up
Columi
Send Private Message Add Comment To Profile

Edited: 18-Feb-07
Member Since: 01/01/2001
Posts: 2593
Sounds great...
3/17/07 7:48 PM
Ignore | Quote | Vote Down | Vote Up
Columi
Send Private Message Add Comment To Profile

Edited: 17-Mar-07
Member Since: 01/01/2001
Posts: 2597
L8R
3/18/07 11:44 PM
Ignore | Quote | Vote Down | Vote Up
simthefarmer
Send Private Message Add Comment To Profile

Edited: 18-Mar-07
Member Since: 11/23/2003
Posts: 550
ttt for later use
3/22/07 10:46 PM
Ignore | Quote | Vote Down | Vote Up
simthefarmer
Send Private Message Add Comment To Profile

Edited: 22-Mar-07
Member Since: 11/23/2003
Posts: 564
ttt
4/12/07 10:01 AM
Ignore | Quote | Vote Down | Vote Up
LeftBench
43 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 12-Apr-07
Member Since: 08/05/2002
Posts: 4730
I gotta try this
4/23/07 6:56 PM
Ignore | Quote | Vote Down | Vote Up
DoctorLizardo
1 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 23-Apr-07
Member Since: 07/18/2003
Posts: 25538
i gotta give that rib recipe a try
4/29/07 7:52 PM
Ignore | Quote | Vote Down | Vote Up
Buffalo
Send Private Message Add Comment To Profile

Edited: 29-Apr-07
Member Since: 01/04/2006
Posts: 440
try boiling them in the marininade, COVERED, at 350 for 4 hours. after a braising like that they'll be falling apart. a little marinade will quasi-steam/roast.....covered with the marinade will braise and tenderize like you wouldn't belive.
5/15/07 1:48 AM
Ignore | Quote | Vote Down | Vote Up
cumprido1
13 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 15-May-07
Member Since: 01/01/2001
Posts: 7653
TTT I might have to try it out this weekend
6/12/07 12:51 AM
Ignore | Quote | Vote Down | Vote Up
cumprido1
13 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 12-Jun-07
Member Since: 01/01/2001
Posts: 7678
TTT I tried this twice. the 1st time, the meat was falling off the bone. The second time, with a different marinade, they were overcooked and tough out of the oven. WTF??? I'm thinking maybe the pan was thinner this time so they got overcooked that way? Maybe since the pan was bigger the foil wasn't quite as tight? Very frustrating when they weren't falling off the bone tender!
6/17/07 8:43 PM
Ignore | Quote | Vote Down | Vote Up
alpo
2 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 17-Jun-07
Member Since: 01/01/2001
Posts: 28250
Could be your oven too. Next time you're at Bed Bath & Beyond or whatever, buy one of those oven thermometers. They're only a few dollars. I had problems with baking for like 2 years one time until I bought one of those and found out my oven was fucked up. A thinner pan could also mean less thermal inertia.. e.g. as the oven turns on and off, the air temperature hitting the ribs fluctuates instead of staying relatively constant. If the latter is the case, you can put some cast iron pans or bricks in the oven to stabilize it. try boiling them in the marininade, COVERED, at 350 for 4 hours. after a braising like that they'll be falling apart. I know this is a month and a half late, but... True, they are completely falling apart out of the oven, but when you bring the temp back up on a grill or throw them in the dry smoker for an hour, they will tighten up a little bit and turn out more or less perfect. The point of it is you are rendering all the fat in the oven... then the second phase is to evaporate the excess moisture, as well as crisping the skin and creating a little char.
7/13/07 1:16 PM
Ignore | Quote | Vote Down | Vote Up
dennisv
30 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 13-Jul-07
Member Since: 01/01/2001
Posts: 1067
ttt
7/19/07 6:51 PM
Ignore | Quote | Vote Down | Vote Up
Columi
Send Private Message Add Comment To Profile

Edited: 19-Jul-07
Member Since: 01/01/2001
Posts: 2648
L8R
7/21/07 6:08 PM
Ignore | Quote | Vote Down | Vote Up
TheDomester
7 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 21-Jul-07
Member Since: 08/30/2002
Posts: 3371
Yeah, looks like a whole day of prep, but 23 hours 50 minutes of that is marinating in the fridge. I want them now.
7/24/07 12:08 PM
Ignore | Quote | Vote Down | Vote Up
GaryG
21 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 24-Jul-07
Member Since: 12/16/2000
Posts: 2539
ttt
7/25/07 11:02 AM
Ignore | Quote | Vote Down | Vote Up
Basz
Send Private Message Add Comment To Profile

Edited: 25-Jul-07
Member Since: 08/17/2005
Posts: 963
what can i sub dr pepper with?
8/8/07 2:15 AM
Ignore | Quote | Vote Down | Vote Up
TorontoMike
Send Private Message Add Comment To Profile

Edited: 08-Aug-07
Member Since: 01/01/2001
Posts: 9758
need to have
8/8/07 3:16 AM
Ignore | Quote | Vote Down | Vote Up
Jonwell
6 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 08-Aug-07
Member Since: 01/01/2001
Posts: 49271
this thread is some sort of black hole for posts.
8/10/07 6:17 AM
Ignore | Quote | Vote Down | Vote Up
Mit
10 The total sum of your votes up and votes down Send Private Message Add Comment To Profile

Edited: 10-Aug-07
Member Since: 01/01/2001
Posts: 9485
Gotta try these...I've been thinking of doing ribs for a while and want to try an alternative to my recipe that calls for *shudder* an hour of boiling.

Reply Post

You must log in to post a reply. Click here to login.