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Kevcros
09-10-2004, 10:47 AM
Been Qing up here in Boston for a few years (still a rookie by any Q standards) but just came accross the site yesterday. Ran home and started moding the Bandera for the weekend Q. Put in a baffle, upgraded temps, and firegrate (although can't find the iron- Not at home depot)..Anyways..Putting on 2 brisket, a butt, bunch o sausage, three chickens and a few racks of ribs on Sunday. brisket going fatty up with a nice rub..Brining the pork/chicken in a nice cider..My question is..I smoke to the appropriate temps, let sit for a few minutes and carve..Someone please explain the wrapped cooler sitting technique ? May start early to allow cooler if important..

Bill-Chicago
09-10-2004, 10:51 AM
Welcome Kev

I moved this thread here

Its where you get to meat and greet people

Glad you found us

cookswithfire
09-10-2004, 11:05 AM
Kevcros..being a newbie myself I may be totally wrong about this but this Is what I think the cooler does...It gives the meat a extended rest allowing some of the juices to soak back into the meat.. with out loosing that much temperature so its win win

Trout_man22
09-10-2004, 11:23 AM
Welcome

kcquer
09-10-2004, 11:44 AM
Kev, welcome Brother. I'll add a bit to cwf's insight on the use of a cooler to say that even when stuff is pulled from the cooker and the internal temp begins to drop that cooking continues, using the cooler extends this process and will yield a more tender finished product without risk of drying. Very effective on briskets and butts.
Again welcome, don't be shy about posting.

Bill-Chicago
09-10-2004, 12:37 PM
Split off some of the cooler comments back into Q Talk.

Good comments brothers.

jt
09-10-2004, 12:45 PM
Glad to have you!

Bellybro
09-10-2004, 03:24 PM
Welcome to the gang!

MikeG
09-10-2004, 04:15 PM
Welcome Kev,
Glad you chose to join the family
Enjoy
MikeG

Neil
09-10-2004, 04:54 PM
Welcome Kev, enjoy what you learn and share what you know, its the Brethren way.

Solidkick
09-10-2004, 07:39 PM
Well, William is a "splittin' fool today! Mark that one on the calendar!
LOL

Welcome Kev! Glad to have you as a new brother. KC is dead on with the cooler comment. I'm a firm believer of using the cooler, but sometimes you just have to pull the product from the cooker and slice it or pull it. So let's say the cooler is a tool that can help improve your finished product.

BrooklynQ
09-10-2004, 10:08 PM
Been Qing up here in Boston

Welcome - Glad to have another city boy here. And you can explain to the rebels what a yankee is!

icemn62
09-10-2004, 10:18 PM
Welcome grab a drink, pull up a chair, enjoy, post, post, post. Great place to get questions answered, answer questions, chew the fat.

parrothead
09-10-2004, 10:44 PM
Been Qing up here in Boston

Welcome - Glad to have another city boy here. And you can explain to the rebels what a yankee is!

Yankee is the same as a quickie! You just do it by yourself!

BigBelly
09-12-2004, 07:52 AM
Welcome aboard, let the wealth of information start to a flowin'.

BellyBrotherII
09-13-2004, 01:47 PM
Welcome in man.

brdbbq
09-13-2004, 02:38 PM
BrooklynQ wrote:
Quote:
Been Qing up here in Boston


Welcome - Glad to have another city boy here. And you can explain to the rebels what a yankee is!


Yankee is the same as a quickie! You just do it by yourself!


The information is flowing, Welcome to the group.