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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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just gotta cook
So its 1005pm and I just fired up the chimney. I have a pair of butts all
rubbed and ready to go for tomorrow but I kept hearin' the WSM callin' me from the back porch. I don't think that absinth is having any affect on me. Guess I'll throw em on tonight and eat PP for lunch tomorrow. I'll be using Royal Oak lump and hickory for smoke. All South Rub on the pork. Hot Damn! -- Fosco Gamgee Whitfurrows and his 6" boner |
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"F.G. Whitfurrows" > wrote in message ... > So its 1005pm and I just fired up the chimney. I have a pair of butts all > rubbed and ready to go for tomorrow but I kept hearin' the WSM callin' me > from the back porch. I don't think that absinth is having any affect on > me. > Guess I'll throw em on tonight and eat PP for lunch tomorrow. I'll be > using > Royal Oak lump and hickory for smoke. All South Rub on the pork. Hot Damn! > No cooking today(gotta deliver a scooter to daughter in college) but will look for wisps of smoke from the west when we are on our 300mile journey<lol> Been brewing?? Buzz |
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F.G. Whitfurrows wrote:
> So its 1005pm and I just fired up the chimney. I have a pair of butts > all rubbed and ready to go for tomorrow but I kept hearin' the WSM > callin' me from the back porch. I don't think that absinth is having > any affect on me. Guess I'll throw em on tonight and eat PP for lunch > tomorrow. I'll be using Royal Oak lump and hickory for smoke. All > South Rub on the pork. Hot Damn! Yep, us too. TFM® is cutting up some wood as we speak to throw a brisket and a chicken on the WSM. We'll be eating well tonight, albeit, later, much later, tonight. He he he. kili |
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F.G. Whitfurrows wrote:
> So its 1005pm and I just fired up the chimney. I have a pair of butts > all rubbed and ready to go for tomorrow but I kept hearin' the WSM > callin' me from the back porch. I don't think that absinth is having > any affect on me. Guess I'll throw em on tonight and eat PP for lunch > tomorrow. I'll be using Royal Oak lump and hickory for smoke. All > South Rub on the pork. Hot Damn! Yep, us too. TFM® is cutting up some wood as we speak to throw a brisket and a chicken on the WSM. We'll be eating well tonight, albeit, later, much later, tonight. He he he. kili |
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kilikini wrote: > Yep, us too. TFM® is cutting up some wood as we speak to throw a > brisket and a chicken on the WSM. We'll be eating well tonight, > albeit, later, much later, tonight. He he he. > > kili MMmmmmmmmmmmmmmmmmm..Brisket! Its now about 9am and the cooker is still holdin a glorious 250 or so degrees as it has all night long. (I got up twice to check it) Butts are at around 170 internal and I just opened the vents all the way to up the heat a bit. I need to go fix up a plate so I'll be already when lunch time comes around.<g> -- Fosco Gamgee Whitfurrows and his 6" boner |
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2fatbbq wrote: > No cooking today(gotta deliver a scooter to daughter in college) but > will look for wisps of smoke from the west when we are on our 300mile > journey<lol> how the hell ya gonna get home after ya drop off the scooter? Ride the bus? Heh! > > Been brewing?? I have been. Recently bottle my Cousin Sam Weisse, and I just dry hopped my Sierra Nevada Pale clone 2 days ago with .9oz of Cascade hops. Its sitting and waiting in the secondary like a nice little beer. I should prolly bottle it in a week. I sure as hell hope it tastes good. -- Fosco Gamgee Whitfurrows and his 6" boner |
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F.G. Whitfurrows wrote:
> kilikini wrote: >> Yep, us too. TFM® is cutting up some wood as we speak to throw a >> brisket and a chicken on the WSM. We'll be eating well tonight, >> albeit, later, much later, tonight. He he he. >> >> kili > > MMmmmmmmmmmmmmmmmmm..Brisket! > > Its now about 9am and the cooker is still holdin a glorious 250 or so > degrees as it has all night long. (I got up twice to check it) Butts > are at around 170 internal and I just opened the vents all the way to > up the heat a bit. > > I need to go fix up a plate so I'll be already when lunch time comes > around.<g> It's 2:15 pm here and our brisket is looking pretty! We got our WSM up to about 295F and the vents are wide open. We'll put the chicken on in a bit. kili |
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F.G. Whitfurrows wrote:
> kilikini wrote: >> Yep, us too. TFM® is cutting up some wood as we speak to throw a >> brisket and a chicken on the WSM. We'll be eating well tonight, >> albeit, later, much later, tonight. He he he. >> >> kili > > MMmmmmmmmmmmmmmmmmm..Brisket! > > Its now about 9am and the cooker is still holdin a glorious 250 or so > degrees as it has all night long. (I got up twice to check it) Butts > are at around 170 internal and I just opened the vents all the way to > up the heat a bit. > > I need to go fix up a plate so I'll be already when lunch time comes > around.<g> It's 2:15 pm here and our brisket is looking pretty! We got our WSM up to about 295F and the vents are wide open. We'll put the chicken on in a bit. kili |
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On Fri, 22 Apr 2005 22:09:09 -0700, "F.G. Whitfurrows"
> wrote: >So its 1005pm and I just fired up the chimney. I have a pair of butts all >rubbed and ready to go for tomorrow but I kept hearin' the WSM callin' me >from the back porch. I don't think that absinth is having any affect on me. >Guess I'll throw em on tonight and eat PP for lunch tomorrow. I'll be using >Royal Oak lump and hickory for smoke. All South Rub on the pork. Hot Damn! Your Royal Oak obviously comes from a different area, Fos, as I don't need to add any extras to mine. Harry |
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Greetings,
Did my first cooking (spares) with lump (R.O. to be exact) and I noticed a huge difference in the smoke ring versus briquettes. To be fair, it was also my first whack at spares, but literally all of the meat was smoke ring colored. Anybody else notice this? Speaking of spares, can anyone point to a website with pictures that describes how to trim them, and what to do with the trimmings? Scott |
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phyteach wrote: > Greetings, > > Did my first cooking (spares) with lump (R.O. to be exact) and > I noticed a huge difference in the smoke ring versus briquettes. To > be fair, it was also my first whack at spares, but literally all of > the meat was smoke ring colored. Anybody else notice this? If they were still tender and delicious then ya done good. If they weren't then ya either oversmoked em or overcooked em. Speaking > of spares, can anyone point to a website with pictures that describes > how to trim them, and what to do with the trimmings? > > Scott Here ya go, teach. The virtual bullet website is the place. Add it to your favs. http://www.virtualweberbullet.com/ribselect2.html A world of info here. -- Fosco Gamgee Whitfurrows and his 6" boner |
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Harry Demidavicius wrote: > Your Royal Oak obviously comes from a different area, Fos, as I don't > need to add any extras to mine. > > Harry Y'know, its possible I wouldnt need to add any either. I just always have and would *never* think of doing anything different. -- Fosco Gamgee Whitfurrows and his 6" boner |
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F.G. Whitfurrows wrote:
> Harry Demidavicius wrote: >> Your Royal Oak obviously comes from a different area, Fos, as I don't >> need to add any extras to mine. >> >> Harry > > Y'know, its possible I wouldnt need to add any either. I just always > have and would *never* think of doing anything different. Us southerners prefer hickory. Royal Oak is ok by itself, but we just gotta have our hickory. -- TFM® |
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Thanks for the info. Some of the ribs came out perfect, and others
were still a bit tough. I have a 60 degree differential across the pit and I guess I didn't do enough shuffling. The pit is a char-broil silver smoker with the firebox opening and lower smokestack mods in place. It was kinda chilly (50 or so) outside which I am sure doesn't help matters. I am doing two full racks (trimmed to St. Louis by meself) today, and I wrapped the smoker in a couple of towels to help even out the temp. We shall see how it all plays out. |
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"phyteach" > wrote in message ups.com > Thanks for the info. Some of the ribs came out perfect, and others > were still a bit tough. I have a 60 degree differential across the > pit You don't have to take them all off at the same time. Those tough ones were most likely not thouroghly cooked. > and I guess I didn't do enough shuffling. The pit is a char-broil > silver smoker with the firebox opening and lower smokestack mods in > place. It was kinda chilly (50 or so) outside which I am sure > doesn't Where do you live? 50 is only chilly in Florida, southern California and parts of Texas. I guess you don't cook outdoors when it's any lower than that. I did a break-in cook on a couple of my "pits" when it was sub-freezing here. > help matters. I am doing two full racks (trimmed to St. Louis by > meself) today, and I wrapped the smoker in a couple of towels to > help > even out the temp. We shall see how it all plays out. Good luck. BOB |
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BOB,
Actually, I live in Buffalo, and Q year round. In fact a few months ago I started a single digit Q thread. I wasn't chilly, but 50 is a little cooler than many people Q at. It seemed to make a big difference in temperature. I did more today (also about 50 out) but with the towels wrapped around the cooking chamber, the temp seemed much more even. The ribs were awesome and teh chicken tender and juicy. Scott |
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