Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Pork ribs now in dry rub

And green mountain grill about to start warming up for the beef ribs to cook overnight for lunch tomorrow. Pork ribs go on tomorrow morning for tomorrow's supper.

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On the plus side, you have probably made me think about what I should buy. On the negative side, you have probably made me buy :-)

Do I need wifi? stainless? Arrrggghhhhh. Which one do you have? I'm assuming pleased with it?

I have a wifi enabled medium green mountain grill, its the Daniel Boone.

Stainless is not essential but the thermal jacket is brilliant at reducing fuel consumption and great in winter.

Have a look at what was cooked for @scherrit birthday party, all done on the one Daniel Boone. It's fucking amazing.

And beef ribs are go

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So you took the meat off the bone then bbq?

Marimade soumds good. Amngoing to keep to basics first time of the below.

://www.weberbbq.co.uk/recipe/barbecued-leg-of-lamb-with-garlic-rosemary/

Wish I'd bought the thermometer as @Aroogah suggested but next time i get paid its on the list

How did you get the ribs done St Louis style? I can't find them with the tips removed.

Not this time but my local butcher has said in future if I give him notice he will investigate Yankee butchery and do me whatever I wish for. 7 hours of cooking so far. Meat is starting to pull back along the bones.

story so far

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That looks tasty. There is this option which is similar to the Julia Child version.

http://www.epicurious.com/recipes/food/views/grilled-butterflied-leg-of-lamb-with-lemon-herbs-and-garlic-101877

It's quicker and you need the leg butterflied. Importantly you get charred and crispy outside and pink inside in a single bite. Soooooo good.

Just saw this on instagram....

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Oh wow, the Daniel Boone looks great. I'm in need of a BBQ. I see that you cook some elaborate things in there. I'd love the DB functionality but also need something where you can cook some steak quickly when you have some mates round. Would the DB be suitable for this?

I have never done steak but others say you can.

http://smokefireandfood.com/forum/index.php?thread/846-gmg-daniel-boone-adding-charcoal-for-searing-steak/

The best steak I have ever cooked was over charcoal.

I oversnoked the ribs and they basically just ended up tasting like smoke. Bit much.

Had some leftover lamb for breakfast. Will be cooking the rest today with some pork ribs and chops and a few other bits. It's only me and Mrs CYOA so not really sure what i was thinking other than i really like fire and fired meat. And pickles - pickled some red cabbage, some long green peppers, some carrots and making some more flatbreads today along with a gallon of fresh tatziki, potato salad etc

Yep, took all the meat off and not just butterflied (i.e. remained whole) but cut down to individual muscles of similar size. In fact I'd say depending on your confidence with a whopping great joint of meat that butchering it like that may make sense if you don't have a probe thermometer as it's easier to keep an eye on how well done the meat is on smaller chunks.

I've got the smaller Davy Crockett and it does a lovely streak. Not as quick as a grill pan but a lot tastier.

I haven't done any BBQ-ing this summer, gf's dad annoys the crap out of me and my smoker is sitting in his garden... It's rusting to fuck out there, it was a cheapie and a gift from a mate but still, I think I need a new one... When we finally buy our house I'll be making a brick/breeze block sided affair in the garden, can't wait...

These were good. Too smokey straight off the bbq but banging today. They look burned but they weren't.

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How long did you do them for?

Couple of hours. Whole bag of beech chips...

8 hours cooking for pork ribs

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Cool, I've just shown my partner and she thought it looks pretty awesome after watching an 8min youTube review. Do you have the wifi version and if so/not, would you reccomend?

Thanks, good to know!