All gone.

Lost track of time, but lets call it more like a 9 hour cook as opposed to
the 6-7 hr cook I was expecting.

Clemson. Number 9? Don't think so.

--
It's Fosco, Dammit,
And I'm Mo-Bile!

Fosco de Gamma wrote:
> All gone.
>
> Lost track of time, but lets call it more like a 9 hour cook as opposed
> to the 6-7 hr cook I was expecting.
>
> Clemson. Number 9? Don't think so.
>

And the results were... ? (as if I didn't know already)

I've decided I'm gonna do up some ribs and corn on the cob today...
Guess I'd better think about getting to the butcher shop before too long...

--
Steve

"Steve Calvin" > wrote in message
...
> Fosco de Gamma wrote:
>> All gone.
>>
>> Lost track of time, but lets call it more like a 9 hour cook as opposed
>> to the 6-7 hr cook I was expecting.
>>
>> Clemson. Number 9? Don't think so.
>>
>
> And the results were... ? (as if I didn't know already)
>
> I've decided I'm gonna do up some ribs and corn on the cob today... Guess
> I'd better think about getting to the butcher shop before too long...
>
> --
> Steve

I think things turned out pretty well, Steve. Pork was deliciously
pull-able. Unfortunately the beer and whiskey were ridiculously drink-able
and I just lost track of what was going on as far as making decent posts
regarding the subject. Add to that the fact that chronicling my days cook
seemed like a much better idea in theory than in practice and I have to
admit the whole thing was a bit anti-climactic. Would have been a better
idea on abf where I could have posted photographic evidence of my alleged
exploits.

--
It's Fosco, Dammit,
And I'm Mo-Bile!

Fosco de Gamma wrote:

>
> I think things turned out pretty well, Steve. Pork was deliciously
> pull-able.

Great! Always a good thing when things come out well.
Unfortunately the beer and whiskey were ridiculously
> drink-able and I just lost track of what was going on as far as making
> decent posts regarding the subject.

lol - been there! I'll try not to let that get in the way of the ribs
today! lol

Da "Boss" is on a diet so she's not having ribs so wants me to throw
some chicken breasts on the wsm with the ribs. Never done that but what
the hell. I'll use the Taylor remote therm. and pull 'em when they hit
170dF - I figure the skin's gonna suck but I'm not eatin' 'em anyhow.
;-D (nice, ain't I? )

> Would have been a better idea on abf where I could have
> posted photographic evidence of my alleged exploits.

Never got into that. I can't be bothered takin' the pics. When the
food's done and hot, I wanna be eatin'! Maybe I'll try today on the
baby's and chicken but I ain't promisin' anything.

Hope you recovered from 1 bourbon, 1 scotch and 1 beer. ;D

--
Steve

"Steve Calvin" > wrote
>
> Hope you recovered from 1 bourbon, 1 scotch and 1 beer. ;D
>

Well, I'm upright. :-)

Good luck with the chicken. I like doing whole birds. The skin does suck,
but the meat is great. I usually pull all the meat from the carcass and
freeze it in 2 cup portions for use in enchiladas and such. Give the skin to
the dogs. Good for em. ;-)

--
It's Fosco, Dammit,
And I'm Mo-Bile!

On Aug 31, 10:06*am, "Fosco de Gamma" > wrote:
> "Steve Calvin" > wrote
>
> Good luck with the chicken. I like doing whole birds.

What he said, As long as there's room, which is almost always on my
cooker, a whole bird or two go on. Brined and slow cooked birds make
for awesome sandwich meat, better than deli smoked chicken. And they
take less time than anything you'll be cooking so that's not a factor.

Tutall wrote:
> On Aug 31, 10:06 am, "Fosco de Gamma" > wrote:
>> "Steve Calvin" > wrote
>>
>> Good luck with the chicken. I like doing whole birds.
>
> What he said, As long as there's room, which is almost always on my
> cooker, a whole bird or two go on. Brined and slow cooked birds make
> for awesome sandwich meat, better than deli smoked chicken. And they
> take less time than anything you'll be cooking so that's not a factor.

Well, she had the breasts so that's what I'm doin'. Put everything on a
few minutes ago and from what I see so far, I expect the chicken to be
done before the ribs. (no great surprise there) Chicken's already at
96dF internal. I'm gonna yank it at 170 and then "hold it" for the ribs.

I love experiments. Especially if I'm not the one eatin' 'em! But of
course you know I'll have to taste...

--
Steve

On Aug 31, 11:55*am, Steve Calvin > wrote:
> Tutall wrote:
> > On Aug 31, 10:06 am, "Fosco de Gamma" > wrote:
> >> "Steve Calvin" > wrote
>
> >> Good luck with the chicken. I like doing whole birds.
>
> > What he said, As long as there's room, which is almost always on my
> > cooker, a whole bird or two go on. Brined and slow cooked birds make
> > for awesome sandwich meat, better than deli smoked chicken. And they
> > take less time than anything you'll be cooking so that's not a factor.
>
> Well, she had the breasts so that's what I'm doin'. Put everything on a
> few minutes ago and from what I see so far, I expect the chicken to be
> done before the ribs. (no great surprise there) Chicken's already at
> 96dF internal. I'm gonna yank it at 170 and then "hold it" for the ribs.
>
> I love experiments. Especially if I'm not the one eatin' 'em! *But of
> course you know I'll have to taste...

Well, you know you started out ahead knowing and being able to measure
the temps, she'll be happy,
She'll know you for the charcoal god you are. And we all enjoy that.
<vbg>

Tutall wrote:
> Well, you know you started out ahead knowing and being able to measure
> the temps, she'll be happy,
> She'll know you for the charcoal god you are. And we all enjoy that.
> <vbg>

lol... Dang, the chicken came out very good. And that's something for me
to day 'cause I don't like chicken much at all, but it was tender, moist
and actually had some flavor to it!

--
Steve