In our country, a large piece of beef short ribs is called beef “railway”
Today, we want you to join us for a journey of flavor.
Today Saturday, it’s a lovely fall afternoon
and we’ll slowly grill these fine short ribs on rotation, on a spinning grilling grate.
It takes patience.
We won't make any preparation before grilling
After all, we have already made beef short ribs covered with spices in the past
and you can find the recipe in the link above.
Today, everything we want to add will be in the end, after grilling.
Let’s see all this step-by-step.
Though, when you have a good company,
patience is not a requirement.
That’s right. Time flies so fast
and we do have a good company tonight.
And we’ll prepare a few appetizers, as well,
since the grilling takes 3 ½-4 hours or maybe longer.
We’ll see it as we go.
Let’s see all these.
Let’s go then.
Hello dear friends!
Hello from me, too!
We’re Mallioras brothers, Andreas and Yorgos (George).
We construct grills and ovens together.
Our passion for grilling and also cooking is great and we share it with you
on our Youtube channel “Grill philosophy”
and also through our Facebook page “Greek bbq club”.
Join us on our Facebook group “Grill philosophy”,
where we have gathered many grillers and exchange views.
You’re welcome to join!
Happy grilling everyone!
Happy grilling from me, too!
Preparation
Until the charcoals are fully lit, we’ll prepare the ribs.
We’re placing them on the spinning grilling grate.
At this point, we should mention that the piece of ribs here
weighs 3.7 kg (8.2 lb).
So, you can imagine this grilling grate’s capacity.
There’s room for two pieces like this one,
if you have room for more people!
Secure the screws keeping equal distance between the two parts,
so that the grate can rotate evenly.
In other words, the piece of meat should be in the middle of the grate.
Let me do this one for you.
You want them to be tight because the piece will shrink during grilling.
We’re tightening the screws on both sides, up and down,
so that the grate won’t be off-center.
I believe it’s ready now.
If it comes loose during grilling, we'll be alright.
So,
We’re ready.
Let’s skewer some vegetables, too, Andreas,
to grill them too, when the charcoals are lit.
This can be done quickly.
We have lit two piles of charcoals.
We’re using this one to grill our appetizers,
and this one is the main pile for grilling the short ribs on rotation.
The grilling
The charcoals are fully lit. It’s time to throw charcoal ash on top.
That’s because we need low temperature to grill the ribs slowly.
This type of charcoal emits strong heat
and you have to use more ash.
Is it ok? Check it.
Of course, we’re placing the grilling grate high above the fire, not close to the charcoals,
but by throwing ash on them, we make them last longer.
So, it's better having less heat and bring the grilling grate closer,
rather than having strong heat and have to place the grate higher.
Are we ready?
Yes.
Let’s place the spinning grilling grate.
Let’s place the spinning grate with the beef short ribs on the grill.
It’s best to fit the grate first and then turn on the grill’s mechanism.
We, as a first step, will smoke the ribs with rosemary,
fresh rosemary,
to release more smoke.
The grill’s ventilator is on, too.
So that the smoke’s directed right towards the ribs.
We’ll repeat this process one or two more times during grilling.
Slow-grilling,
light smoking at first
and we’ll continue grilling, smoking our ribs a few more times.
This roasting method takes patience.
I believe the result is totally worth it, though.
And let’s grill something else besides ribs, too;
slices of bread,
potatoes as always,
beetroots, as well,
and why not leeks, as Andreas does here for the first time,
and, of course, a small surprise, which we’ll reveal to you, if it’s successful.
It’s wrapped in parchment paper.
All these are appetizers.
They’re grilled vegetables,
which will accompany our meal, our “tsipouro” drinks,
until we have our main course, the short ribs.
These are our first side dishes that we can enjoy with “tsipouro”.
Cheers!
Cheers guys!
Pickled anchovies are really good!
That’s Andrea’s recipe.
Very successful.
And a salad made of swinies,
but their stem is relatively short.
They are straight from our garden.
They taste like honey.
Boiled beetroot leaves and stems.
The bulbs are being grilled and we’ll have them later on our table.
And here’s our bread, toasted.
Our vegetables are being grilled
and the meat, our short ribs are being roasted slowly, as well.
In the background, you can see our smoker.
One and a half hour of grilling later,
we’re placing the grilling grate on the next lower position, closer to the fire.
The grilling goes on for our vegetables,
and that one wrapped in parchment paper, we’ll reveal it to you soon.
And it is probably successful.
It definitely smells good.
And the secret vegetable test.
Let’s see if it’s successful, guys.
If it’s not, you probably won’t watch this scene.
You’re keeping us on the edge of our seat, Andreas.
Grilled cabbage.
Grilled cabbage.
Grilled on the spit.
We’ve poured olive oil and lemon dressing before grilling.
We wrapped it in parchment paper, as you saw.
We’re cutting it.
Is it tender, Andreas?
Should we have left it a bit longer on the grill?
It’s still a little firm, but…
Well, it’s cabbage after all, we shouldn’t let it melt.
And at this point now, guys,
we’re adding fine sea salt
and we’re ready to try it.
Give it a go.
How does it taste?
It's good.
It’s something different.
It needs a lot of salt.
Add more.
Yes, it needs salt indeed.
It’s very good.
It’s something completely different.
It’s a totally different taste.
That’s right.
We could have grilled it for a little longer,
but I think it’s good as is
not too mushy,
stay a little firm, too.
We’re going to give you more ideas for grilled vegetables.
The leek is ready, too.
It needs some salt.
You should peel off the outer layer,
which is charred.
Let’s add some salt now.
Wait a minute.
Grilled leek!
Its scent is something else.
That's the best!
It’s really good.
We’re smoking the ribs again
around the half-point of grilling.
If you want, you can smoke them one more time before this one
and one after.
We don’t want to smoke them too much,
but only lightly.
I can see Andreas is spreading the charcoals to increase the heat,
he is going to grill something else that needs strong fire.
Let’s see.
And a special spit!
Yes, a special one.
That's for dessert.
Chestnuts, on the grill, skewered!
I’m curious to see what else this guy will think of skewering...
The grilling grate keeps rotating.
We still have a long way to go.
We’ve also lit the fireplace, because it’s cold tonight,
and we’re sitting in front of it.
We have a good company,
nice music.
Marko’s (Vamvakaris) songs keep us company
and the spit is rotating.
Our appetite?
We really can't wait!
Three hours later,
and with the internal temperature being 65⁰C (149⁰F),
we have moved the grilling grate lower
and used the inner grilling positions.
We’re grilling, that is, closer to the fire
and so the meat is absorbing more heat now.
We'll continue this way for one hour at least.
Let’s try the chestnuts, Andreas.
They are ready.
I believe we’ve done it.
They're perfect.
Since it comes easily out of its skin,
it’s definitely done.
The whole skin has peeled off;
even the inner thin layer peels off.
It's the indicator that they're done.
Delicious, soft.
And its taste is something else, huh? Huh?
Always, grilling on charcoals, roasted chestnuts are something else.
The thing is that they’re roasted on a spit.
It takes a custom-made spit, a thin one,
so that they won’t split.
Now we have spread the charcoals (to increase the heat)
and with the internal temperature being 75⁰C (167⁰F),
we’re grilling on higher heat.
We’ve been grilling for over four hours.
For sure, for grilling this long, you’ll need to add charcoals.
We, since we have the fireplace,
we’re gradually adding embers from the fireplace to our grill.
Now we need strong fire, because the internal temperature is 75⁰C (167⁰F).
And we want to reach 85⁰C-90⁰C (185⁰F-194⁰F).
We’ve been grilling for five hours
and now we need even more heat, so we’re spreading the embers.
Full heat.
It's a thick piece of meat.
We originally thought that it will take 4-4.5 hours
but it takes its time.
It’s a thick piece.
We have hit the 75⁰C (167⁰F) temperature point a long time ago
We're constantly checking the temperature at the same spot,
we don’t penetrate the meat with the thermometer
on a different spot each time.
I believe it’ll be out in half-hour.
The fire is so strong that you cannot hold your hand over there, not even for a second.
That’s how strong it must be now.
With the internal temperature at 90⁰C (194⁰F)
and in highest heat
we're ready.
We were grilling it for around five hours.
It takes time, because the piece is very thick.
It has to be roasted slowly,
until its collagen sheaths shrink and it gets tender.
We’re ready to taste the result
and enjoy it.
After 5.5 hours of grilling,
it’s time to reveal it.
We covered it for ten minutes at least.
I wasn’t counting the exact time, to be honest,
but it definitely has to rest covered for a while.
It’s a large piece, it’s still hot.
The longer you wait the better.
It has to rest.
Of course we’re hungry,
we also want to show you the result
and move to the next stage; the dinner.
The truth is, we’re hungry,
not because we want to show it...!
Well, let’s reveal it. It smells so good.
That was its juices, right?
Its juices popped out.
It has kept all its juices inside.
All the juices are inside.
Very juicy and perfectly roasted.
Let’s cut off one rib to try it,
trying to get it right.
So, at this point,
salt is necessary.
Plenty of salt,
and a pinch of pepper,
and we are now ready to try it.
It’s very good.
Even though we smoked it slightly ,
I can tell it’s smoked.
Yes, rosemary is responsible for this.
It's very good, dear friends.
It takes patience,
because it requires a long-hour grilling to soften
and a good company.
Happy grilling everyone!
Happy grilling from me, too!
