For a cut such as rump you might want to consider reverse searing. You can give it indirect heat and smoke of your choice until internal of ~40-45 deg C, then straight onto hot coals (direct heat) for a minute or two until desired internal temp is reached e.g. 55-60 deg C.
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The Smoking Thread
- Thread starter RanzB
- Start date
HalfLifeZA
Active Member
- Joined
- Aug 14, 2008
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100% agree. I just wanted to try a piece of beef for my 1st time and this one was well priced. I really was a unique but good taste!
ninjaman509
Senior Member
Did a quick friday night smoke of ribs and wings in the Weber with some pecan chunks on Etosha triquettes.
Had to make a plan using the weber charcoal rails combined with my smokey joe grid to create a second story for the wings.
Had to make a plan using the weber charcoal rails combined with my smokey joe grid to create a second story for the wings.
Some cooks from the past few months:
More ribs, did a variety of rubs, didn't sauce:
Chicken:
Lamb. Would have preferred shoulder but could only get leg. Pulled and then made Turkish style pita pockets:
Smoked a duck, prepped Peking style. Made homemade Chinese crepes to go with it:
More ribs, did a variety of rubs, didn't sauce:
Chicken:
Lamb. Would have preferred shoulder but could only get leg. Pulled and then made Turkish style pita pockets:
Smoked a duck, prepped Peking style. Made homemade Chinese crepes to go with it:
Om nom nom
HalfLifeZA
Active Member
- Joined
- Aug 14, 2008
- Messages
- 60
- Reaction score
- 45
1st time doing short ribs. Used SPG. 6.5 hours at about 250F until internal temp of 200F and it was probing tender. It was really good, but might use a bit less rub next time as it was very peppery!
But I will be doing this again!!!
But I will be doing this again!!!
Looks beautiful! Enjoy!
Something I will be adding to my next batch of ways to eat smoked goodies after Serbia
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Ajvar (Serbian Roasted Red Pepper Sauce) Recipe
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
https://jernejkitchen.com/recipes/lepinja-balkan-flatbread - similar to the flat breads
I spent a week in Macedonia a few years ago and had ajvar daily as a condiment. I found it on the the shelves when back in SA but it didn't taste anything like the stuff I there. It's also on my "to do" list of things to make myself.Something I will be adding to my next batch of ways to eat smoked goodies after Serbia
Ajvar (Serbian Roasted Red Pepper Sauce) Recipe
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.www.seriouseats.com
Recently received this pic from a colleague of mine in Macedonia:
Mmmm yummy I have soo many things I wanna try make this side
Haha have also never eaten sooo many peppers in my life but loved every moment of it!
Looks brilliant, stufffed with cheese? I think you were there at the ideal time for peppers, late summer is usually when they harvest.Mmmm yummy I have soo many things I wanna try make this side
Haha have also never eaten sooo many peppers in my life but loved every moment of it!
View attachment 1402765
Either cheese or kaymak, yeah was in the peak of pepper season! Super yummy too!
@Vades first food item completed - Kajmak is busy cooling in the fridge. Just went with WW dbl fat cream 2x250ml added tablespoon of butter low simmer for 15 min and into the glass jar. I know its not 100% authentic but I am not going to go looking for raw milk. We used to make this growing up when I grew up on a plot with cows etc but dont have access to that anymore.
Next up CEVAPI!
Next up CEVAPI!
Yes! Keen to see a pic of the end result.
When one starts digging deep into traditional recipes, sourcing some of the ingredients can be a challenge. I guess the same can be said for certain BBQ cuts of meat too though.
Yeah thankfully the ingredients are almost all available.
Using this recipe for the cevapi
Cevapi (Grilled Serbian Sausages)
Cevapi are easy to make, grilled sausages from Southeastern Europe that burst with smoky flavor and are perfect for serving with flatbread and onions.
www.curiouscuisiniere.com
Not making individual sausages yet. I saw one fast food place make this part like my photo below then cut out what was needed.
No need to roll everything.
Off to lunch so this can sit and chill in the fridge. Maybe not the right thread but these can and will be smoked in the future.
Ooooh post pics when done sounds amazing! Haven't made pasta in a while
ninjaman509
Senior Member
A single rack of ribs in the Weber yesterday, wish I had more basting sauce. Good clean bite though, probably my best ribs effort yet. No foil wrap, just smoking and spritzing, then saucing close to the end. Probably about 5 hours
ninjaman509
Senior Member
Thanks this was from Food Lovers I think, lots of meat but very little fat. So I think more sauce would have helped