The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Practice, practice, practice... (http://www.bbq-brethren.com/forum/showthread.php?t=80875)

Jeff Selle 03-21-2010 06:15 PM

Practice, practice, practice...
 
1 Attachment(s)
I have been practicing for competition this summer and my co-wokers have been taste testing my flavor profiles over the past couple of months...

Turns out one of my co-worker's husband raises beef, so she brought in some meat for me to practice on!

There not pork ribs and brisket, but short ribs and chuck should work to test out my beef flavor profiles. I got some Plowboys Bovine Bold to try on this cook... If it works out I'll be trying a brisket next weekend (if my stoker ever gets here)

Solidkick 03-21-2010 06:33 PM

Looking good! What temp you planing to take your roasts too?

Derek 03-21-2010 06:35 PM

That looks Yummy! You going to send me some :)

swamprb 03-21-2010 06:39 PM

Kinda skimpin' on the Bovine Bold there Jeff!

Let it flow!

Jeff Selle 03-21-2010 07:34 PM

@solidkick, I'm going to take them to 190 and pull them for sandwhiches I think... I thought about 140-160 and slicing, but there are squeemish types at work that don't like pink meat...

@swamprb, I will adding as I go, but I wasn't sure how much to use...i haven't tried this rub on beef yet, didn't want to over do it... thanks for the tip..

JD McGee 03-21-2010 09:10 PM

Lookin' good Jeff...I agree with swamprb...let the Bovine outta the jar baby! Rub it up the the night before then add a dusting more before you toss it on the bullet...:cool:

KuyasKitchen 03-21-2010 09:30 PM

Mmm ... red, bloody meat on sandwiches is the best!

jeffjenkins1 03-21-2010 09:32 PM

Is it done yet? LOl

Jeff

Jeff Selle 03-21-2010 10:04 PM

Unexpected downpour lends a whole new meaning to firefighting... Internals are sitting at 150, and so is the dome temp. Added fuel and hoping for the best... I was shooting for 9:30 pacific time, but she may go longer. If this rain doesn't let up, i might have to move the smoker up on the deck... (don't tell my wife)

Ron_L 03-21-2010 10:08 PM

Quote:

Originally Posted by Jeff Selle (Post 1222613)
Unexpected downpour lends a whole new meaning to firefighting... Internals are sitting at 150, and so is the dome temp. Added fuel and hoping for the best... I was shooting for 9:30 pacific time, but she may go longer. If this rain doesn't let up, i might have to move the smoker up on the deck... (don't tell my wife)

You did say you were practicing for a comp, right? I think we had rain at almost every comp we did last year! Good practice! :becky:

Jeff Selle 03-21-2010 10:13 PM

I know Ron, I was tempted to foil and finish in the oven, but now I am committed to get this done

Ron_L 03-21-2010 10:33 PM

Good for you. Start thinking about how you can handle that situation if it happens at the comp. Can you move the WSM under your canopy or shield it somehow?

Jeff Selle 03-21-2010 11:01 PM

Yeah, I can... I just pulled and emptied the water pan... the fire kicked up, while I did that and now waiting to see if i can hold her up higher without the water... if not, I'll move it up on the covered deck ... it'll be easier now with no water inside

Update: 230 and holding now...

Desert Dweller 03-21-2010 11:32 PM

Another reason 10x10 easy ups rock!

Jeff Selle 03-21-2010 11:54 PM

Just foiled at 170, rain stopped and temps have been holding in the 230-250 range ... we'll have these babies restin' in no time


All times are GMT -5. The time now is 05:09 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.