paul1927

Hi Sanny, That's for the explanation. I wouldn't have guess that. Yes, I was impressed that it wasn't covered in fat. It was a nice fairly lean piece and didn't seem to drip much fat. I feel like I should do some exercises . . . when a meal is that good it gotta be bad.

So Why am I Fooling Around with Ribs? Yes, I'm crazy about ribs. However, this Boston Butt is cheaper and has more meat. The only thing is it is richer and you don't get to knaw on a nice rib bone. The only other thing I can think of is that ribs are classics . . . iows they got the well deserved rep. So any erudite answers? Thanks again for the tips Porkchop. I didn't use a drip pan and it certainly didn't hurt the results in that I can't imagine it getting any better! Of course, may the drippings are good for gravy or something or maybe it is just tidier.

WOW!!! What a Treat!!! WOW!!! What a Treat!!! It didn't pull apart, but it was the perfect tenderness. I had NO clue how good this was especially consider what happened pre-Q. Here are some pics:

OK, there is NO turning back now I've put the dry rub on; ice tea mix. The fire is started. And, I think it is a done deal for a savory treat tonight. SUCCESS!!!

YES, it seemed small! I was happy though . . . because it is just me and kids next door. And, I was hoping the reason it was so small was because because it came off a really young hog. With sparibs there seems to be a considerable difference in bones. Somestimes they're small, and very flexible after cooking and you can even chew them! I assumed those came from a younger animal and I always try and find one with small looking bones. The taste really varies with the color of the spare rib meat. It goes from very white, which I love and prefer to darker with more fat, which I just love. Anyway, I'm thinking younger animal better butt. A drip pan? More advanced cooking techniques. Thank you for the excellent cooking tips. It is difficult not to peek. And, waiting for the cooker to stabilize, well let's just say I'm so eager sometimes that I could put the food on even BEFORE lighting the charcoal. Yep, I need to learn humpitatune (My father always said that--it supposed to mean patience in Armenian). I didn't know anything about the shoulder bone technique and will definitely try it. So, I'm really looking at 8 hours or more? Wow! I think it is going to be treat just like the ribs are out of this world good. Unfortunately, I didn't get to cook today. I had to see the optomiterist (sp?) which I forgot what an ordeal that is---I acually like the dentist better!!!!!! Thanks to DENNIS the taste and quality of the food I've been eating has gone thru the roof. The real complaint I have and there is no one to blame but me and DENNIS of course, is that I gained at least 20 pounds and it wasn't muscle. I will get a little back in shape . . . just need to realize I'm eating more, a lot more than I normally did . . .

Re: First Time Boston Butt . . . Boy was I off! Yes, I did read 16 hours . . . however, 2 hrs per lb would equal 4lbs X 2hrs = 8hrs. Thus, the 16 hours must have been referring to a bigger butt. Even 8 hours may be too long and maybe I see what Winn Dixie has in the way probes. I think they sell whole boxes of them. I'm already getting some drool over to "too tender to slice." But, this meal is for tomorrow assuming no rain. And, that pooch next door ain't getting any after he turned up his nose last time.

OK, I don't want to make shoes. That tender? Wow, it sounds like I'm in for a real treat. When I tried to cook it years earlier without the benefit of the Q, it wasn't edible. Not even the dog next door wanted it. Yes, it was a tiny dog but still I figured a dog is made for that type work. Instead he gives me these big sad eyes like what did I ever do to you . . .

First Time Boston Butt . . . -------------------------------------------------------------------------------- OK, it is impossible to believe but even after using my Q almost every day this will be my first Boston Butt. Long ago before the Q, I had tried to cook this piece of meat and let's just say I never tried again. Also, I seem to prefer the whiter pork and if memory serves and it may not this was a darker meat. Anyway, the price of meat has gone up over here so I thought I'd give this cheaper cut a go. It is a 4 pounder with bone @ 99 cents a pound. I read that I can expect to cook it around 16 hours--1 1/4 to 2 hrs per lb--@ 220 degrees. Also, I read that it should be pulled and I can't really see myself getting into pulling . . . what about just regular slicing? I plain on using tea mix for the dry rub. It works fantastic on ribs. Suggestions? Comments? Answers? When I read about the Q in NJ, I felt this very strong urge to make the drive from FL to add to the family.

Well I ordered a copy of Smoke & Spice by Jaminsons, but the way the Q cooks I can't imagine it getting any better.

Re: Low & Slow

Other extreme heat dishes??? Because of the high temps the Q can reach I was looking for dishes that require extreme heat. Here is a link that I came across: http://www.chefmarc.com/videos/ . I found his videos very entertaining, but it took a while for me to receive his book. Anyhow, I tried chicken breast at around 700 to 800 degrees about 5 minutes per side. My father who never liked white chicken meat loved it when cooked like this. It was so tender and had a nice smokey flavor-----I used lychee wood which I have since learned is a no no because it gets real hot real fast. Anyhow, I just finished cooking some dark meat chicken for something absurd like 6 hours + at around 200 degrees and that came out excellent----extreme heat didn't work as well with dark meat so I thought I'd try the long and slow approach. It definitely worked.

Yes, at $3.99 a pound it doesn't make financial sense for me. I can get a whole boneless sirloin for $2.99 a pound. But, some people don't want pork ribs so this is a nice alternative if they're looking for ribs. The eight hours of cooking time seemed a little extreme to me, but that is what I kept reading on the internet and it worked. The normal all bone NO meat ribs were on sale for $1.69 a pound, but it just doesn't make any sense unless there is something wonderful you can do with the bones. So far my luck with bones has only been with chicken bones, but for one person it is too much work no matter how good the broth.

After 8 hours . . . The purple thing next to the ribs is a picture of a sliced down the middle Purple Heart Sweet Potato----it was excellent in the Q, but in the regular gas grill was lacking big time. Turned out excellent tasting and looking even though I had a lot of trouble with the temperature. Too hot, too cold----back and forth.

Yikes!!! Not even an hour has gone by and the ribs looked cooked (the bones are protruding). The heat did spike to 250 degrees. There is a lot of fat on those ribs (unfortunately NOT marbled) although the picture doesn't show it. Also, I can see smoke coming out of the sides even though the double seal looks to be in great shape. Maybe there is som other adjustment?

Ok here is the King of All Ribs as posted by Dennis: Here is what I was able to get thanks to the above pic: Hopefully, I will have some cooking pics later. I'm thinking about 8 hours at 200 degrees. BTW, according to my research the ribs I was sold aren't Flanken style, but rather English style . . . my butcher was sure it was Flanken style and he should know. Oh, he gave it to me at the discounted price of $3.19 a pound (it is usually $3.99 a pound). This is the goal although I don't believe I can get the wonderful color that Dennis achieved: Of course, all my other attempts at beef ribs I was just using the bones without the meat. I had NO idea they came any other way. Thankfully, the same nonsense isn't played with pork ribs.

She had told be she was very concerned by the brackish water near her home. And, even went so far as to ask me about jammies for her new addition. O course, she got cheap when it came to dressing her new addition . . . Well, so far it is still in her garage securely crated. I shouldn't laugh because I think it took me around a month to stop admiring my new Q and put it to work. You just want to keep that brand new feeling as long as possible. And, also I was afraid it might be a total bust for me. Like Dad said to me you have NEVER cooked ribs that are in any manner whatsoever edible! Now, you're throwing all this money away!!! You're really crazy!!! Later he was saying that buying a second one would be a wise investment. Oh well, it was all funny and really superb ribs. Best he ever tasted! Bottom Line, I think Rita may be keeping her Q securely crated for the next four or five years until she moves to a safer area.

Re: Komodo the plagiarist? NOT! Hi Dennis, If you were a plagiarist, then . I've done business with the other guys and although I found them to be very friendly and homey, the business side of it was a definite turn off----from delays, poor communication, overcharges, etc. I feel very fortunate that I purchased my Qs from you because you stand 100% behind your product and it is top quality.

THOSE BEEF RIBS ARE TO DIE FOR Hi Dennis, I haven't seen any beef ribs like those before. I think I'll print a picture a give it to the local butcher at Winn Dixie. Of course, this is the place that when the sirloin steak goes on sale the thickness shrinks to 1/8 inch! Yes, thankfully they will cut thicker, if its available, after I explain my "unusual" request is because I prefer medium rare which is difficult for me to do with such a thin steak. One of their excuses is that the poor people in the neighborhood can't afford a thicker cut. Fine and dandy reasoning except that when it's NOT on sale the steak is a more reasonable thickness. Perhaps it is only poor people who shop sales . . . BTW, overall I think the beef here in the U.S. is excellent, but then I've only been outside the country once.

Yes, I'd love to show of my KK.

Hi Bobkat, Yes, I spent a few years in Tampa. I lived in a development called Imperial Point. The only other smoked fish that I can remember enjoying besides that mullet which was the first mullet ever that I'd eaten that didn't taste like (Mullet = ) were chubs and some other fish that looked a lot like chubs, but much larger. Yes, I've been gone from Tampa a long time. Most of my life has been in Miami. I LOVE fried kingfish, but it is difficult to imagine any fish spread tasting good. Of course, I couldn't imagine mullet tasting good and I enjoy seafood as much as pork or beef. I'm thinking that even if I find the mullet it won't taste good. That old man made a very special dish. I didn't think I was tasting anything but mullet with with very light smoke and very light salt. It melted when I ate it because the mullet had all this natural fat that was cooked to perfection. And, it looked beautiful! Is your spread difficult to make? I'm one lazy cook. NOT like grandma at all. Nice to hear you have the same aversion to mullet that I had--use to think a person would need to be starving to eat it!

Re: Looks like the **other** extruded coconut charcoal I wouldn't have thought charcoal reviews could be so interesting! Excellent job, whiz. (BTW, loved the original extruded coconut from this company even though it arrived in horrible condition.)

I saw a large BGE about 18 months ago. If Dennis charged twice as much for his Q, then it would still be a much better deal, imo. But, that is just based on in person looks. One looked like a work of art and quality--Dennis' Q--and the other wasn't bad except in comparison. Very glad I stumbled upon Dennis, first! I never cooked on or tasted food prepared using a BGE so it may cook fantastic. I know the Q cooks fantastic and even bought a second updated one. Also, Dennis stands 100% behind his Q which was a very pleasant shock to me.

When I first purchased the Q there were 2 things I desperately wanted to cook: 1. Ribs 2. Mullet. Ribs came out better than I could have imagined so I just kept cooking ribs. Yes, I cooked chicken and burgers with excellent results as well, but unlike ribs I had always cooked chicken and burgers. The ribs that I cooked pre-Q weren't even really edible. My favorite BBQ joint which was closing wouldn't or couldn't cook good ribs either--it was like eating shoe leather. Bobby Rubinos did sell some mouthwatering ribs which is why I so interested in learning to cook them for my family. Anyway, I forgot all about the mullet! I grew up in Tampa and tried mullet left and right. Mostly it was disgusting and I love fish. I didn't really consider mullet a fish because it didn't taste good. Didn't seem to matter who was cooking it. It just didn't taste good! So why did I want to cook a bad tasting fish like mullet on my Q? Well, this really old guy was pushing his smoked mullet on me and wouldn't take NO for an answer. I explained that I had tried mullet over and over and it was truly a bad tasting fish that shouldn't be eaten. The old guy says I know what what you are talking about, but I've been working on mullet recipes a long time and it really is different. These are delicious mullet! I say I have heard that so many times and it is always horrible tasting. Too salty or too smokey or green or just plain bad!!! He says yes, I agree, but I guarantee you will love these mullets. They are really special. I finally give in and warn him that if they taste like garbage that I will tell him so without heistation. WOW!!! The old guy really knew what he was talking about. Perfect smoke. Perfect salt. Perfect taste. Perfect feel; melted in my mouth. The only negative was that he didn't have many and they went quick! So anyone out there with mullet cooking or eating experience?

That is one meaty looking duck. The ducks that I've tried had something like 2 tablespoons of meat if you worked real hard. I always wondered why anyone would bother unless it was a weight loss program.