Every cook is a great experience builder. This strategy really works for me.Īnyways, I could go on and on. Basically the best strategy is to cook until the temp hits 160-170 then remove and either wrap or cover in some way and into the oven until 203-207. I love the size, shape and how it performs.Ĩ) I am getting a handle on meat in the WSM. I also need to monitor things like side dishes on the is different than being in the oven in my opinion.ħ) I love my Le Creuset Braiser. I should check my WSM before the cook to make sure there is no flaking on the lid and that everything else is up to par. Next time I might try Italian Breadcrumbs or Corn Flakes.Ħ) I need to pay closer attention to things. It seems to be a different sort of fat than pork in my opinion.ģ) I prefer pork ribs and the sweetness of the bbq sauce that seems to mask the fattiness of the cut.I guess that is why I like burnt ends too.Ĥ) Bacon on the Mac N Cheese was a nice addition.will definitely be doing that again.ĥ) Panko is a bit "blah" as a topping in my opinion.even after absorbing bacon fat and butter. I didn't even think the Mac N Cheese would stick to the bottom of the aluminum tray! Also just a matter of putting way too much Panko on top and it really absorbed the Apple wood smoke I added.ġ) Weber briquettes (1st time using) are pretty awesome in terms of ash and consistent heat.Ģ) Beef ribs are very fatty and greasy. The Mac N Cheese got a little overcooked (temp got a bit too high I think at 375 near the end) because I was dealing with the braise of the ribs and reducing the sauce. Overall I give the Mac 8/10 and the ribs 7/10. I wish I had made more cheese sauce as the Mac absorbed a lot of it. Also I guess 45 mins at 350 was too much as a lot of the Mac stuck to the sides and bottom of the aluminum pan. As a stand-alone, very nice, but not a great combo with the ribs. The Panko absorbed a lot of smoke, and I applied a bit too much Panko topping forcing us to scrape a bit off. The flavor of the Mac n cheese was good but there were some technical issues.Obviously the amount of fat was high and I guess the rendering made the ribs exude a lot of grease both into the braising liquid and the surface of the meat. The ribs had some nice tender spots and the overall flavor was good. Separately, each dish had some great aspects.This meal definitely needed a fresh green aspect like a garden salad or a fruit bowl. It was just too rich together and a bit too much overall smoke. I wasn’t thrilled with the combination of the beef back ribs and the Mac n cheese. the WSM again behaved like a champ.once I dialed in the temp it sat at around 215 for almost 4 hours.Well, mixed feelings about the results of this cook.
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