- 7 racks baby back ribs with a memphis dry rub
- 2 lamb shoulders injected with pomegranate juice and dry rub applied
- 10 boneless short beef ribs with a salt, pepper and garlic rub
- 14lb turkey spatchcocked and injected with garlic and herb marinade
Kicked it off at 5am and put the lamb shoulders on first follow by beef ribs, baby backs then the turkey all for a 1:30pm serve time.
Lamb was amazing, ate way too much and was my favorite.
Ribs were the usual, used Stubbs sweet heat to glaze, such an amazing bbq sauce!
Boneless short beef ribs were so juicy, wasn't expecting it as the last time i did beef ribs they turned out a little dry
Turkey was the masterpiece of the day, the breast was so moist and soft, the marinade really worked into the meat the night before.
All in all everyone stuffed their faces and can't wait for next time!
All that i can say is thank god for the ys640, save me a lot of time as i was up from 5am and gave me a few stretches to relax while waiting for the meat to cook.
Nice cook. Really shows off the versatility and capacity of a 640. Good job.
Nice lookin load man,,, all of it!!!
~20" Yoder "Swiss Army Knife" Stick Burner~
Awesome! Just wondering, did you get a busy signal when you tried to call us to come and eat?
Yoder_Herb wrote:Awesome! Just wondering, did you get a busy signal when you tried to call us to come and eat?
Hehe, if you're ever in Australia would love to do a cook up for our Yoder cousins in the US.
Can't wait to do a trip to the U.S. one day and try some real American bbq!
Gus, you can cook as well as any 'merican can. It's all about recipes and practise. I envy many of your foods you have, the seafood, cheaper beef, and your amazing thick beef ribs. To get them where I am I would have to go to a specialty butcher and pay outta my nose ring.
Come out anytime, not necessarily "better" on one continent or another, just different ways to approach the goodness.
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