It looks like one of the mothership restaurants in there. If this place ever goes out of business that'll be the auction to go to.
http://www.lthforum.com/bb/viewtopic.php?p=100045
Cool pictures. I have to disagree with this statement though.
"Glad to hear the BBQ was in the edible range, Judge's BBQ seems a nice place. One thing I wonder, those ranch kettles don't lend themselves to large scale low and slow BBQ. I'd guess they have a Southern Pride or Ole Hickory somewhere on premises.
Really enjoying your Exploring the Heartland posts. I hope MegaBus keeps the $1 ticket deal running for at least a few years."
Enjoy,
Gary
People have won comps with ranch kettles.
Gary Wiviot. He has a section at The Bullet. I read some of his posts and he dissed the folks who use thermometers and try to cook to temperature. I don't doubt his knowledge but I also got the impression that he felt his way was the only way.
Here's another shot of the same place....on rib day......
(http://i1223.photobucket.com/albums/dd520/1buckie/Rachkettles.jpg)
Don't know who Gary is that wrote that quip, but he's wrong....DEAD WRONG......
Great post! You can add this one to the list on your title and make it five. ;D
Quote from: 1buckie on February 27, 2013, 02:45:42 PM
Here's another shot of the same place....on rib day.....
Don't know who Gary is that wrote that quip, but he's wrong....DEAD WRONG......
Was there text? I couldn't get past the beauty of that many Ranch's lined up! Lordy look at the ribs!
I don't get too hung up on technique, I'm opinionated as the next guy about how I think things should be done but I'm not going to dis someone elses methods if they work for them.
As much as I love my Webers I can say that there aren't any guaranteed, can't fail cookers out there. You can burn and dry something out on a Weber just like any other grill if you don't know what you're doing. Its more forgiving than most if not all the others out there but you "can" still screw something up.
I can't say for 100% because I've never cooked on one but I'm pretty sure with a few practice runs I could turn out some decent que on a Ranch. (if anybody at HQ's reading this just pm me and I'll get you my address) ;D I daydream on crappy days at work about my dream food truck/trailer that would run a couple of ranch kettles
mmmm, looks like the rib racks dubs for diffusers for low and slow. Interesting technique, dig it.
And the ribs look perfectly good ( for something done on 'just a Weber', I mean....)
I'm not sure about the Old Hickory commercial pits but I think the Southern Pride ones are gas fired with supplemental heat from wood logs. ::) I wouldn't advocate something like that and dog the Ranch but I guess thats just me.
Is anyone else looking at those trays under the ribs and imagining the all goodness that must be floating around in there?
Personally, I let it drip into the beans & go from there.....
But, it's their restaurant...... ;D
Low & Slow, you say?
Low & Slow?
For 10 points,determine what's not Low & Slow about this:
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/530011_399030996804478_1068579575_n.jpg)
Grilled Butts?
Nice nice nice! Make that six posts now Buckie. ;)
Well, I just figger, if I can do this ~~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Jan29%20Danae%20%20dad%20002/Jan29Danaedad063.jpg)
Then they can do that.....
.....just bigger, gotta play with 'em more..... 8)
Damn y'all! I'm hungry!! ;D Thanks for sharing the Ranch fleet, Eastex! Someday, I'll own a Ranch, but I think I'll try my hand at a 26"er first. :D