GrillingMontana Posted February 6, 2015 Report Share Posted February 6, 2015 So this is my first time posting a video from youtube or anywhere for that matter. My apologies if it does not show up here. I did a couple racks recently, for 5 hours, raised-inderect over a large water bath. One rack got a hoisin, ginger, oyster sauce, ketchup, maple syrup concoction that was amazing. Still have a third rack of pork and 2 large beef racks to make soon! Cheers- Paul Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 6, 2015 Report Share Posted February 6, 2015 Montana - looks delicious from my seat in OKC! Good job. Kudos to ya! Quote Link to comment Share on other sites More sharing options...
Sav Posted February 7, 2015 Report Share Posted February 7, 2015 Looks the goods... well done 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted February 7, 2015 Report Share Posted February 7, 2015 Looks pretty slick to me! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2015 Report Share Posted February 7, 2015 "One rack got a hoisin, ginger, oyster sauce, ketchup, maple syrup concoction that was amazing." Recipe, please! Add some gochujang (Korean chile paste) and try it on those beef ribs. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 7, 2015 Report Share Posted February 7, 2015 From the smoke rising at the beginning of that video, I'm betting that you only had the lid latched in the first position. You need to press down the handle and firmly press the paddle on the latch towards the grills body. A bearing will roll up and over a cam in the catch and pull the lid snugly closed.. Quote Link to comment Share on other sites More sharing options...
GrillingMontana Posted February 7, 2015 Author Report Share Posted February 7, 2015 "One rack got a hoisin, ginger, oyster sauce, ketchup, maple syrup concoction that was amazing." Recipe, please! Add some gochujang (Korean chile paste) and try it on those beef ribs. Tony- yet again, this is a concoction where I wish I had kept some semblance of a recipe. SWMBO loved the sauce and she never goes for BBQ sauce or anything leaning toward more sweet than savory. It did also have some cooking sherry in it as well come to think of it- Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2015 Report Share Posted February 7, 2015 Trust me, I completely understand, because that's how I do most of my cooking! And unless it's a recipe that I'm doing for the first time, I rarely measure anything either (except for baking!) What's worse is that I have all these jars/bottles of homemade spice blends and marinades, etc. lying around that I have no clue what I put in them! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted February 7, 2015 Report Share Posted February 7, 2015 Nice looking Ribs. Question: Isn't 5 hours rather long for ribs ? Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 8, 2015 Report Share Posted February 8, 2015 Nice looking ribs. Quote Link to comment Share on other sites More sharing options...
