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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I fired up the NBBD with 1 chimney unlit lump + 1 chimney lit lump.
After 1 hour the temp was 145. I added additional unlit lump. After 30 min the temp "stablized" @ 160. I put the "enhanced" & rubbed chickens (Buy 1, get 1 free) on to cook and a head of cabbage prepared as per "Legends of TX Q" book. Put up a wind break that consisted of a patio umbrella and some cardboard boxes. The wind was steady (10 m.p.h) out of the East (wierd), air temps in the 60's. The cooker temp finally got up to 190.(Damn!) With one hour left till dinner (and three hours of heavy hickory smoke) I pulled the birds off the pit at 145 degrees internal. They went directly into a 350 degree oven for an hour. Internal bird temps were 180. Let em rest out, carved and ate. Skin was crisp... taste was smokey. All reports from the guests were that is was good. Going to work on the rub some more. I started with a box of Bell's seasoning and added Kosher salt, sugar. I think the baffle I added in the chamber in front of the firebox helped. I'd be interested to compare on a not so windy day. I used ~ 15 lbs of lump during this cook. The cabbage needs some re-thinking. Maybe NOT wrapped up in foil and add some more spice besides garlic powder, onion powder, stick of butter and pepper. Rob (who was happy to be Q-ing again) |
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"Duwop" wrote in message ...
Rob wrote: I fired up the NBBD with 1 chimney unlit lump + 1 chimney lit lump. After 1 hour the temp was 145. I added additional unlit lump. After 30 min the temp "stablized" @ 160. I put the "enhanced" & rubbed chickens (Buy 1, get 1 free) on to cook and a head of cabbage prepared as per "Legends of TX Q" book. You using celsius, not fahrenheit Rob? D D - I wish! It was a fight all day with the temp! Rob |
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