Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: dmbrill on February 21, 2016, 05:02:33 AM
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Decided it would be a good day to bring the ranch out from its winter hibernation. I've only grilled hot and fast on it, never low and slow, so it took a little playing to get it where I wanted it, but got her to run 215-270 the whole time. Banked coals on each side with the ribs in the middle, then later in the cook I used the hot zones for chicken and a few burgers. All in all, pretty pleased with the results.
Ribs on:
(http://uploads.tapatalk-cdn.com/20160221/93e901759c1342eed4add0ae8d757f4a.jpg)
Cousin's kids helping me out:
(http://uploads.tapatalk-cdn.com/20160221/f1320f7286365171670904cf6a67f4f1.jpg)
Kettle loaded up:
(http://uploads.tapatalk-cdn.com/20160221/182911d7e7660274f5b180c367ced32d.jpg)
The spread:
(http://uploads.tapatalk-cdn.com/20160221/58e3c8b5a647679f6bdea2c92637be5d.jpg)
The plate:
(http://uploads.tapatalk-cdn.com/20160221/a7e8bf4667f410df610ff51dba981a5b.jpg)
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THAT..... is an amazing spread
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Love the ranch cooks, great spread!
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Variety is the SPICE of life! You accomplished a nice cook.
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That is beyond awesome!
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Dang I might have to get one of those one day. It sure makes those st Louie ribs look small.
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Very nice. That grill is so damn big it isn't even funny.