Gay ass chill Saturday cooking thread;

It’s a chilly, overcast and drab morning here in beautiful Sydney

We early have 2 cooks planned for today

1) A beef rib eye roast on the mini spit

2) Pork spare ribs on the brand new smoker

The smokers grates were seasoned last night with vegetable oil cooked in for 3 hours at 300 and then 200

This is now the second time I’ve had to get my chimneys going

I’m a bit of a purity fag when it comes to this stuff

I don’t like using thermometers and shit. Id rather use sight, smell and taste

And I use natural firestarters and not the toxic gas shit

But they are garbage

The rib eye rub consists of cracked black pepper, salt, cayenne and garlic

This should keep the dogs’ attention off the grill at least for a few hours

After a couple of false starts with shitty firefighters and old beads, the rib roast is on

A little behind schedule but that’s ok, we have beer

I’ll keep at low for at least an hour to get that peppery crust and end pieces

No heat directly under the meat. Let the turn work

Next chimney is going for the spare ribs

Just one set of coals and then the rest of the smoker cook will be with apple wood

On the ribs, a base rub of salt,pepper, garlic

Over the base rub, a mix of cumin, paprika, pepper, onion, garlic and salt

I don’t use those weird little prongs you stick in the meat and get a little digital read out

Fuck that

For the first 3 hours of the ribs, my ‘happy place’ is trying to keep our cover heat at between 260-280

That’s around 225 at the fire side and 195 at the end

Our smoker drip trays contain organically grown apple juice

I’m using apple wood for this cook

I’ll store the next pieces in the firebox to draw out some moisture and get them to a base heat reducing the dirty smoke when applied to the coals

First snack from the spit

Beef has been going along nicely for a while now, enough for some crusty beef rolls

The ribs are on

I switched to pecan wood about an hour in to the ribs

It burns hotter and longer and the smoke isn’t as intense