The wife and I decided to forgo birthday presents this year in order to buy a Kamado style grill. After a couple of typically British sessions grilling sausages and burgers in the rain, we went more ambitious yesterday and attempted our first low and slow cook. We bought a chunky beef short rib joint from the local butcher, some hickory chips and (I) watched somewhere between 5 – 50 YouTube videos of "things I wish I knew as a beginner on my Kamado". After a couple hours overshooting and chasing temperature, I sorted myself out and got it to a steady 110-114c. 7 hours in the grill to reach 93c and 1 hour resting, then this beauty graced our table.
10/10 – will smoke again….
Any tips from the community are very welcome!
What should I try next as an enthusiastic beginner?
by Swagman420justblaze
14 Comments
It looks delicious, I’m coming over !!! 😂
Is that a special cut you had to ask the butcher for?
Looks Amazing!
🔥💯👍
Looks real good
Doesn’t look good at all, send it my way and I’ll make sure it gets disposed of properly.
I’m not sure if you need tips, you might be the guy providing them. Nicely done.
Recipe please because that looks damn perfect
What is this cut called in America?
Looks awesome!
When are you sending out invites?
I, a Texan and bbq lover, would nom nom nom on that without hesitation. It looks great. My only slight criticism is the lack of a larger smoke ring, unless my eyes deceive. For 7 hours, I don’t understand how that happens. But looks great, once again.
Why did you cut it like that? Why not cut it against the grain?