OSS 117
Well-known member
No. It's a modified high powered gas grill. The back venting has been closed off by me to trap heat inside. The space between the burners gets stuffed with apple or peach wood that's soaked for 2 days in foil with slits cut across it. It causes a damp wet smoke to happen and it cooks for around 6 hours. When you open the the top you have to have a towel on your face or the smoke causes massive coughing fits. The meat is smoked to the bone and just falls off. The last ten minutes give me a chance to slather on a light coating of a special spicy sauce that creates a crisp crust on the meat and about a cup of red or white wine at the bottom of the container that evaporated into the the bottom of the meat, nice flavor all around. You could debone it by pulling on the bone. The bone itself is cooked through. You'll leave a groove if you squeeze a little hard.That sounds nice, do you cook the ribs in a smoker?
We experimented for a long time and are now able to make almost anything in it. Turkey, chicken, pork loin/tenderloin, tough cuts of beef do not stand a chance to dry up.
Red wine, garlic, rosemary, basil, and some sage for a tough block of red meat that has fat in it renders the meat into the most delicious red meat that's slightly pink on the inside. Goes well in sandwiches, salads, or anything. I can't say the modification works for every gas grill. I ruined 3 good drillbits doing it.