Where is everyone #5

So, resting the meat is actually the critical part. Is there a table somewhere to find out the different cuts/time before cutting and serving? Also, which meats do slice with the grain vs across or against the grain?

 

That is all above my experience level. Idk. As far as I know certain beef cuts are all that I know on the cuts.

 

Time to get breakfast going....thanks for the help....going to be learning a bunch I'm sure!

 

Another full proof way is to grill them and then finish them in your kitchen oven covered. This is probably the best starter level. Get some flavor, color from grill. Then put a temp probe in and cover with tin foil. Plop them in your oven till 145°. Rest them, and cover with sauce. Keeps the mess off the grill. This will give you the chain restaurant ribs. That's how most of them do it. Other than a real bbq joint.

I never really had anyone to teach me bbq. It was trial and air and a few books. I did and you will shank it once in awhile. Pizza is a phone call away. Dont get discouraged over it.

 

Whew. Done....back to the barn !

 

That's not as bad as the ones that put those lights like that on a W9. They are the ones that need their butts kicked. At least freightliner had headlights like that at one time.

 

Peterlinner ????

 

Not sure, but I thought he was referring to that giant Mercedes star in the center of the grill. The headlights don't look too bad in my opinion.

 

one of my projects today. Got six of them various sizes to clean....one done so far. Take them home and run them through dish washer then oil them up and bake them. One on the left i just cleaned.