Back on Meat!!!

[BBQchef33]

Well..... the artieries unclogged I guess...Post bash barf is a thing of the past. Had the Habenero Sausage that Brian brought to B2 for lunch today(thanks Brian!)... good stuff.. the taste buds are just about done tingling..... Put a 14.75# brisket in rubbed with David H's Fat Pat's rub(Thanks Dave!)the BYC and sent the Klose charcoal basket on its maiden voyage. took 10lbs to load up. been burning for 3 hours so far, about half way done. temp spiked at 320 once, but it is super windy here today. Have door damper klosed up tight, chimney about half. Looks like theres another 3 hours in there at least. Learned one thing.. dont put wood chunks buried inside the charcoal, but just leave them on top. I buried a few inside the coals figured they light with the coals, but the lit slowly and they burned heavy white, had to dig them out.

Went in at 1PM, wont be ready till after midnight, so its tomorrows lunch.

[Oldtimer]

You ate that whole chunk ? $hit

[BBQchef33]

nope, little less than half though. That was about an hr ago......


maybe i only THOUGHT i was back on meat... cause the gut has this really weird feeling...



:)

[willkat98]

Um, I believe Fat Pats was from Neil. The beer and Hab Jelly was from David. Looks like you must have had the beer and forgot :)

[willkat98]

What about the polish sausage in the crisper.

[parrothead]

What a coincidence. As of today, I'm back on seafood. Had scallops, shrimp scampi, crablegs, and crabstuffed flounder for lunch.

[BBQchef33]

yup, your right, that was more brainfart than beer. Neil shipped the stuff, i just confused the box..... so in that case Thanks Neil!!!

and dave.. love that hab jelly!!!

[nthole]

The Fat Pat's container has the words ST. LOUIS right on the front...clearly your appetite for meat is back but I'm not so sure about your site!!!

This weekend for the first time I'll be doing ribs WITHOUT Fat Pat's, thank you Bill very much. My St. Louis Sunday Football watching crew is about to experience a little something called SOUTHER FLAVOR.

3 racks of BBs and 5lbs of chicken wings in the fryer.

Might go with just apple on the BBs...after B2 I'm feeling less inclined to keep wasting my money on hickory chunks. I get all the Apple I want for free and B2 was terrific stuff on Cherry, nothing else (am I right 'bout that?).

Oh...and a little local Jap Jelly I found on one rack as well!!! Gonna be placing my order to Rose's soon though.

[parrothead]

I'm feeling less inclined to keep wasting my money on hickory chunks.

Should of hollered out for the hickory exchange. Might still have anough for a handoff. get here almost every week.

[parrothead]

here

here meaning st louis

[BBQchef33]

Sorry neil... Like I said.. Briainfart, I knew it was you, but got thrown off cause ya shipped it here at the same time as davids alder arrived. Cut us senior citizens some slack will ya.!! :o

the wood from this weekend was White oak, Red oak, Cherry and some other berry tree(we call it cotten candy)... possibly some hickory was thrown in there.

The brisket is wrapped and in the oven now.

The klose charcoal basket burned for 6 hours at 250-275. But i had to bring my son to is birthday party at 4, so I fired up the WSM at around 3 to bring it up to temp. Planned on transferring the brisket before i left for the Birthday. I filled the bottom of the wsm with about 2 full chimneys of unlit kingsford, then poured about 3/4 of a chimney of lit mesquite and kingsford coals on top. Scattered about 6-8 chunks of hickory on top of the unlit coals. In about 20 minutes it was at 240. i moved the brisket to the WSM at around 430. The wsm was burning at 240 for about an hour at that point. got back from the party at 830, temp was still 246. Sat and read, watched TV, played xbox... forgot about the brisket. Around 1030 i opened the window and smelled the smoke.. ****!!! forgot the brisket, checked the temps on the remote, brisket at 188, WSM at 246.. took out brisket, foiled it and put it in the oven at 210. Now its midnight... WSM is still 244. That friggin WSM is glued at 240-250.... 9 hours so far, coal bed is still going and the brisket is in the house. Looks like it can go for at least another 2 hours on whats left.

anyone considering a WSM...... go tomorrow.


tomorrow morning, If i can haul my ass out of bed, another brisket is going in.

[gary]

You got to love the wsm for ease of use.
Gary

[willkat98]

Neil
Southern Flavor ribs and such, just remember it does contain salt, so too much will be too salty, but a little is not enough.

If you can, do up a boneless skinless on the grill tonigt. One pour a little, the other alot. See how much is too much that way.

Wouldn't want Football ribbers to be disappointed. Need more converts.