HD333
New member
Man those ribs pics have me drooling. Going to need to find an excuse to break out my O in the next few weeks.
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New Orion convert
- Thread starter ctenidae
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MR. evil
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Root
My ribs don't look nearly as good. I guess I need more practice
My ribs don't look nearly as good. I guess I need more practice
Anyone ever do Beef Short Ribs in the Orion? I bought some for Sunday.
I braise beef short ribs all the time during winter. Probably the most common cut of beef we eat from November through March. I think they'd be great in the Orion. Guessing about a 1:45 minute cook time.
I braise beef short ribs all the time during winter. Probably the most common cut of beef we eat from November through March. I think they'd be great in the Orion. Guessing about a 1:45 minute cook time.
Beef Short Ribs indeed are fantastic in the Orion. I searched the intetrons to see if other Orion Cooker fans have done them, but couldn't find a trip report for guidance. So, I winged it. So glad I did. Also fired off a whole chicken, couple of chicken legs I had in the freezer and some homemade Kielbasa that I stuffed last night. Used Cherrywood chips and a bottle of Otter Creek Copper Ale for the drip/steam pan.
Homemade Kielbasa ready to go
All three luscious meats ready to go
Sausages for the Top Rack. Cooked for 45 minutes, first out of the Orion.
Close up on the chicken. Yes the wings are missing. I always remove the wings from whole birds, no matter what I'm doing with the chicken. Save em' in the freezer and have a wing night later once I've got a dozen or so saved up. Chicken wings are meant to be deep fried. No other cooking method for wings is acceptable IMO. Anyways...
Nothing too adventurous for a rub, just a 50/50 blend of McCormick Chicken Rub and McCormick Applewood Rub. Chicken went on the middle rack, middle length cook time.
Short Ribs. Again, nothing adventurous for a rub. Though they were rubbed the night prior and left uncovered in the fridge. Just a 50/50 blend of McCormick Applewood Rub and Montreal Steak Seasoning. I seared them on the grill before putting them in the botton rack of the Orion as they have the longest cook time.
Cooker aflame. Set it and forget it.
Sausages pulled after 45 minutes. Finished a couple on the grill, saving the rest for Memorial Day weekend festivities. This is really the only place I feel a traditional smoker is better than the Orion. Sausages and I'm sure homemade bacon, really do require a long, slow, low temp smoking. The sausages are great, but the casing really prevents 45 minutes worth of smoking to fully penetrate the meat.
Whole Chicken and legs pulled at an hour and twenty minutes, perfectly cooked.
Short Ribs Pulled at 2:30 minutes. They were great, but I should've let them go another 45 minutes. The meat was tender, perfectly cooked and incredible, but Short Ribs have a lot of collagen inside them that don't start to melt until you hit an internal temp of 175 or so. At that point they need to go for another 45 minutes. Perfect meat, but still a bit too much unmelted blubbery fats. Another 45 and that fat would melt off and soak up into the beef making them even more incredible.
Mopped down with Sauce and onto the grill bone side down for 10 minutes with the lid closed. Grilled off some Zuccinni while doing this.
Nothing crazy with sauce, another cheater. I took a 1/2 of a cup of Sweet Baby Rays Hickory Brown Sugar BBQ Sauce and 1/2 Cup of beef broth made from Better than Bouillon jarred base. Better than Bouillon is a really good product. Far better than any canned broth products you'll find at the market. I've used most of them, the chicken, the beef, the clam, lobster and they are all quite good when you don't have the time to roast bones and make your own stock. Only thing I'd suggest is getting the low sodium versions and doubling the amount you mix in. 2 teaspoons per cup of water instead of one teaspoon. Simmered that on the stove with 2 tablespoons of dijon mustard mixed in.
Finished product:
Pretty darn incredible. The flavor of the Short Ribs was amazing. Different than traditional braised short ribs with a pan sauce, but better in a lot of ways. The char from the grill on the outside, the smoke, the beefy and spicy bbq sauce, not just straight tangy like what I'd have gotten if I just used straight up Sweet Baby Rays. Only complaint would be to let them cook for 45 minutes longer to melt up the Collagen fully. Other than that, incredible.
Stay Hungry My Friends!!!!!
Homemade Kielbasa ready to go
All three luscious meats ready to go
Sausages for the Top Rack. Cooked for 45 minutes, first out of the Orion.
Close up on the chicken. Yes the wings are missing. I always remove the wings from whole birds, no matter what I'm doing with the chicken. Save em' in the freezer and have a wing night later once I've got a dozen or so saved up. Chicken wings are meant to be deep fried. No other cooking method for wings is acceptable IMO. Anyways...
Nothing too adventurous for a rub, just a 50/50 blend of McCormick Chicken Rub and McCormick Applewood Rub. Chicken went on the middle rack, middle length cook time.
Short Ribs. Again, nothing adventurous for a rub. Though they were rubbed the night prior and left uncovered in the fridge. Just a 50/50 blend of McCormick Applewood Rub and Montreal Steak Seasoning. I seared them on the grill before putting them in the botton rack of the Orion as they have the longest cook time.
Cooker aflame. Set it and forget it.
Sausages pulled after 45 minutes. Finished a couple on the grill, saving the rest for Memorial Day weekend festivities. This is really the only place I feel a traditional smoker is better than the Orion. Sausages and I'm sure homemade bacon, really do require a long, slow, low temp smoking. The sausages are great, but the casing really prevents 45 minutes worth of smoking to fully penetrate the meat.
Whole Chicken and legs pulled at an hour and twenty minutes, perfectly cooked.
Short Ribs Pulled at 2:30 minutes. They were great, but I should've let them go another 45 minutes. The meat was tender, perfectly cooked and incredible, but Short Ribs have a lot of collagen inside them that don't start to melt until you hit an internal temp of 175 or so. At that point they need to go for another 45 minutes. Perfect meat, but still a bit too much unmelted blubbery fats. Another 45 and that fat would melt off and soak up into the beef making them even more incredible.
Mopped down with Sauce and onto the grill bone side down for 10 minutes with the lid closed. Grilled off some Zuccinni while doing this.
Nothing crazy with sauce, another cheater. I took a 1/2 of a cup of Sweet Baby Rays Hickory Brown Sugar BBQ Sauce and 1/2 Cup of beef broth made from Better than Bouillon jarred base. Better than Bouillon is a really good product. Far better than any canned broth products you'll find at the market. I've used most of them, the chicken, the beef, the clam, lobster and they are all quite good when you don't have the time to roast bones and make your own stock. Only thing I'd suggest is getting the low sodium versions and doubling the amount you mix in. 2 teaspoons per cup of water instead of one teaspoon. Simmered that on the stove with 2 tablespoons of dijon mustard mixed in.
Finished product:
Pretty darn incredible. The flavor of the Short Ribs was amazing. Different than traditional braised short ribs with a pan sauce, but better in a lot of ways. The char from the grill on the outside, the smoke, the beefy and spicy bbq sauce, not just straight tangy like what I'd have gotten if I just used straight up Sweet Baby Rays. Only complaint would be to let them cook for 45 minutes longer to melt up the Collagen fully. Other than that, incredible.
Stay Hungry My Friends!!!!!
Holy crap those look delicious.
I have a stupid apple for a snack. Boring. (but healthy)
I have a stupid apple for a snack. Boring. (but healthy)
o3jeff
New member
Why does the chicken have 4 legs?
I had a couple in the freezer. I only buy whole Chickens. 1/2 the time I'll roast them whole or use the Orion, the other half I break them down for a chicken breast dish and then save the tenders, wings and legs in the freezer for future uses.
RootDKJ
New member
Very nice.. Have you tried pre-heating/pre-smoking the Orion for the sausages? Also, patties might work better, since there's no casing involved.
I'll be firing mine up next weekend.
I'll be firing mine up next weekend.
That's a good idea on the pre-heating to maximize smoke time.
Only issue with patties is the fat will run out of them, so while smokier, they wouldn't be as juicy and flavorful. I typically make link sausages for just about everything except for breakfast sausage.
Only issue with patties is the fat will run out of them, so while smokier, they wouldn't be as juicy and flavorful. I typically make link sausages for just about everything except for breakfast sausage.
RootDKJ
New member
Definitely pre-heat the next time you light up. The smokiest salmon I ever had was only cooked for 20 minutes on an Orion was running for about 30 minutes.
HD333
New member
Took my Orion to a party a few weeks ago at the home of a guy who does a lot of BBQ/smoking. Most of the guys and all of the "real" BBQers were skeptical about me doing ribs in under an hour and a half. They watched/scrutinized the set up/cook proccess.Turned out some kick ass ribs as usual. Got the approval of all the BBQ guys. 2 of them are now searching for their own Orion now. This thing never ceases to amaze people.
MR. evil
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Having some friends over today, doing a couple of racks of baby backs and a whole chicken. Did this same thing about a month ago and it was a real hit!
o3jeff
New member
Wow, and I thought we were friends....
MR. evil
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Didn't you get my invite?
Everyhing came out awsome!!!!! Chicken fell apart as soon as I took it out of the Orion and the ribs were some of the best I have ever made.
Did 2 racks & one medium frier, pre heated the Orion for 30 minutes per Roots recommendation, put everything in the Orion at the same time and let it smoke for 90 minutes. Then I ate way to much. Nap time soon
Was going to use mine yesterday for some Short Ribs and Chicken Legs I had accumulated in the freezer. Weather killed it. My EZ up died on our last camping trip.
That's probably the one major advantage to a traditional smoker. You can still run em in moderate rain.
That's probably the one major advantage to a traditional smoker. You can still run em in moderate rain.
o3jeff
New member
You should of brought it all over, I have a covered back patio you could of cooked it under ans I would of helped you eat it!
Did the shortribs in the crockpot, which were good, but not Orion good.
I've got leftovers. About to make an omelet with shortribs, mushroom, onion and cheese. Come on over if you're hungry
I've got leftovers. About to make an omelet with shortribs, mushroom, onion and cheese. Come on over if you're hungry
RootDKJ
New member
Emeril = Rip off artist. "I've been working on this for a year and a half..."
http://kitchen-dining.hsn.com/emeril-by-viking-bam-b-q-outdoor-cooker_p-6347805_xp.aspx#
Watch the video...wtf, those ribs don't have any sauce on themuke:
Seasoned stainless steel?
http://kitchen-dining.hsn.com/emeril-by-viking-bam-b-q-outdoor-cooker_p-6347805_xp.aspx#
Watch the video...wtf, those ribs don't have any sauce on them
uke:Seasoned stainless steel?
It looks exactly the same. I wonder if Orion screwed up on a copyright or something. Maybe they even sold the design to that Deuche?
Not a fan of Emeril. Actually, not a fan of most culinary 'stars'.
Not a fan of Emeril. Actually, not a fan of most culinary 'stars'.
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