quote:

Originally posted by desertdog

Sorry I missed this yesterday, for seven hours I would do it on medium, or do it on high for the first couple hours then drop it down to low. Good luck, I would like to hear how it turns out.

Ron, the short rib recipe sounds like something right up my alley. I’ll have to give that a try sometime.

So ROHfan, how did it turn out???

Delicious. Would have been better with more garlic, but my grandfather hates it! I can’t believe we’re related. I’ll absolutely make it again.

Guy’s Big Bite show did a tamala show earliier, he took a briscut, boiled (simmered?) it in salted water until tender then shredded it and fried it in oil. I was thinking that if you added some garlic and herbs and maybe a dark beer to the water you’d have the makings for a great shredded beef sandwich. Your crockpot idea makes it all the more doable

I’m making this tomorrow – should the crockpot be set on low or medium? I want it to finish in about 7 hours.

Yep- grilling meat and then slow cooking in a crockpot (or braising) gives a great result.
One of my favorite short rib recipes calls for a slow braise in the oven in a coffee/ancho chile/chipotle mixture. But I always made a real mess browning 7 or 8 pounds of short ribs on the stovetop. So now I sear the ribs (both sides, of course) on a very hot grill, and then let them cook low & slow in the thick, rich sauce.
They get a deeply caramelized crust and are incredibly tender. It’s a great way to go.
Ron

I like the idea of grilling the meat first.

Man that looks wonderful Dean

desertdog,

My wife bought a beef brisket home and I was thinking of doing the exact same thing as you did but didn’t think about the beer. Sounds like a nice touch. I will grill the brisket as you did but I’m gonna try a dry rub of brown sugar, chile powder, cumin and black pepper. I’ll report back after this weekend!

ROHfan

Yes it does, very nice DD.

Looks outstanding!