I just got my WSM from the Amazon deal.

I stopped by the butcher and got the following:


9lb pork roast
2 slabs "St Louis" cut ribs
3lb corned beef

I am going to save the pork roast for the second time.. make some
pulled pork.

My first time is going to be the ribs and corned beef.
The corned beef is even thickness, with a nice cap of fat.

These should take about the same amount of time to cook??

I plan on a dry rub for the ribs, and a pastrami type rub for the
corned beef.


Any suggestions??

Is the WSM really going to run hot the first time?

Pete wrote:
I just got my WSM from the Amazon deal.

I stopped by the butcher and got the following:

9lb pork roast
2 slabs "St Louis" cut ribs
3lb corned beef

I am going to save the pork roast for the second time.. make some
pulled pork.

My first time is going to be the ribs and corned beef.
The corned beef is even thickness, with a nice cap of fat.

These should take about the same amount of time to cook??

I plan on a dry rub for the ribs, and a pastrami type rub for the
corned beef.


Any suggestions??

Is the WSM really going to run hot the first time?

You are planning a break-in burn beforehand to get rid of any grease. etc.,
right?

I like your plan for a dry rub for the ribs, you might keep it simple the
first time, coarse pepper and kosher salt, mebbe some garlic salt. That's
the mainstay around here.

You might want to search google groups for a recent link for making pastrami
in a bbq.

Pulled pork from a pork roast? You sure you got the right cut of meat?

D
--

The roast is a Boston Butt

I thought thats what they used for pulled pork.

I have made ribs on my grill and oven.. I have a good dry rub.



On Wed, 10 Mar 2004 17:27:18 -0800, "Duwop"
wrote:

Pete wrote:
I just got my WSM from the Amazon deal.

I stopped by the butcher and got the following:

9lb pork roast
2 slabs "St Louis" cut ribs
3lb corned beef

I am going to save the pork roast for the second time.. make some
pulled pork.

My first time is going to be the ribs and corned beef.
The corned beef is even thickness, with a nice cap of fat.

These should take about the same amount of time to cook??

I plan on a dry rub for the ribs, and a pastrami type rub for the
corned beef.


Any suggestions??

Is the WSM really going to run hot the first time?

You are planning a break-in burn beforehand to get rid of any grease. etc.,
right?

I like your plan for a dry rub for the ribs, you might keep it simple the
first time, coarse pepper and kosher salt, mebbe some garlic salt. That's
the mainstay around here.

You might want to search google groups for a recent link for making pastrami
in a bbq.

Pulled pork from a pork roast? You sure you got the right cut of meat?

D

Pete wrote:
The roast is a Boston Butt

I thought thats what they used for pulled pork.

OK, you had said "pork roast" which I think of as a pork loin roast, I
figured you knew better but wanted to check.

D
--

I also have a loin roast.

Last time I cut it into slices and grilled them like pork chops.
They were great!

I can't toss the loin roast in the WSM?


"Duwop" wrote in message ...
Pete wrote:
The roast is a Boston Butt

I thought thats what they used for pulled pork.

OK, you had said "pork roast" which I think of as a pork loin roast, I
figured you knew better but wanted to check.

D

Is the WSM really going to run hot the first time?

You are planning a break-in burn beforehand to get rid of any grease.
etc.,
right?

No break-in is necessary, both Weber and many owners such as myself agree.
The thing is pretty much spotless when you unpack it.

It doesn't so much run hot the first time, but rather takes a bit more
choking of the vents to keep it low. It runs whatever temperature you tell
it to.

Any other questions you have and then some are answered at
www.virtualweberbullet.com

The Minion Method is fantastic and will get you well over 12 hours on a
single load of fuel at 225*F.

Pete wrote:

I also have a loin roast.

Last time I cut it into slices and grilled them like pork chops.
They were great!

I can't toss the loin roast in the WSM?

Yes you can. Cook it to around 140-145 F.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Jason in Dallas wrote:

No break-in is necessary, both Weber and many owners such as myself
agree. The thing is pretty much spotless when you unpack it.

Gotta gently disagree. There are always residual oils, solvents, grease, as
well as odors from curing paint. Although it won't kill ya not to do so, I
prefer to do a pre-use burn-in. Sort of the way I prefer to wash new shirts
prior to wearing. :-) YMMV.
Dave

No break-in is necessary, both Weber and many owners such as myself
agree. The thing is pretty much spotless when you unpack it.

Gotta gently disagree. There are always residual oils, solvents, grease,
as
well as odors from curing paint.

I'm guessing you don't own any Weber products? The WSM is enameled in
porcelain; there is no paint at all. Just metal, porcelain and a plastic
(bakelite?) handle on the outside of the access door. Doing "break-in" of
this unit makes no more sense than running a new roasting pan through a hot
oven before you use it. Also a total waste of fuel and unnecessary
pollution if such things matter to you.

"Jason in Dallas" wrote in message
. com...
No break-in is necessary, both Weber and many sting pan through a hot
oven before you use it. Also a total waste of fuel and unnecessary
pollution if such things matter to you.

I think I'll go out and start an oak fire in the nbbd and not put a shred
of meat on it...just to burn off some of the rust.
Jack

Jason in Dallas wrote:
I'm guessing you don't own any Weber products? The WSM is enameled in
porcelain; there is no paint at all. Just metal, porcelain and a
plastic (bakelite?) handle on the outside of the access door. Doing
"break-in" of this unit makes no more sense than running a new
roasting pan through a hot oven before you use it. Also a total
waste of fuel and unnecessary pollution if such things matter to you.

Guessed wrong. I own several, including the WSM -- although I use a Kamado
most of the time. Again, your opinion, which I don't share.

Guessed wrong. I own several, including the WSM -- although I use a Kamado
most of the time.

So why, if you own one, do you advocate a dry hot run to burn off paint
residues of which there are none? Why even briong up paint in the first
place when talking about a WSM? Might as well have said "you need to run
it without food before you use it to get the aliens to fly out of it."

I think I'll go out and start an oak fire in the nbbd and not put a shred
of meat on it...just to burn off some of the rust.

Has nothing to do with a WSM and this thread and being a Jaguar XJ8 owner
myself (15mpg) I could care less about pollution, so if you wanna burn some
wood be my guest. Throw some $20 bills in the fire while you're at it, they
add a nice aroma!

Jason in Dallas wrote:

So why, if you own one, do you advocate a dry hot run to burn off
paint residues of which there are none?

I should have said "coating" instead of "paint". Sorry it confused you. I
still prefer doing a pre-burn.

Why even briong up paint in
the first place when talking about a WSM?

Explanation already given.

Might as well have said
"you need to run it without food before you use it to get the aliens
to fly out of it."

I guess I don't get why you are so argumentative about an opinion. Based on
this and your response to Jack the troll, I guess you just have to
win --- even if there is nothing to win. Well, you win. A person should
never do a burn-in of a WSM. And everyone should join your troll campaign.
Sheesh.

On Thu, 11 Mar 2004 21:39:18 GMT, "Jason in Dallas"
wrote:

I think I'll go out and start an oak fire in the nbbd and not put a shred
of meat on it...just to burn off some of the rust.

Has nothing to do with a WSM and this thread and being a Jaguar XJ8 owner
myself (15mpg) I could care less about pollution, so if you wanna burn some
wood be my guest. Throw some $20 bills in the fire while you're at it, they
add a nice aroma!

Ooooh! You came SOOOOO close to telling us that, in addition to
driving a bitchin' cool car, you also make a jazillion dollars a year
and have a large American penis.

PS: It's "I COULDN'T care less." HTH.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology