Amen! Q on my brothers.
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ciret
Full Fledged Farker
Halleluiah!
Q
Q_Egg
Guest
I was lost, but now been found !! Hallelujah !! Amen ! ...
... all the glory to the Brethren and especially Brother Thirdeye.
I put my suffering aside, followed the words of the Brethren, most especially Brother Thirdeye, and was pulled back from the edge !
I suffered the 'thousand cuts' from working with expanded steel, burns from the grinder, and was enlightened. Today (my birthday) my local butcher (bless him) cut me a 2.5 lb (2.5 inch) bone-in ribeye steak to cook per Thirdeye's recent porn .... hallelujah!
In the first pic, the lump looks like the fires of eternal damnation, my new 6 gauge expando is positioned right above the coals, and the ribeye is ready to be marked! After 3 minutes per side, another pic shows my extra thick (praise be) SS griddle inserted on a standard cooking grate as a heat 'buffer'. An extended grate allows the steak to be rasied further to then roast at a cooker temp of 400*F.
Maverick probe monitor is set at 135*F and the roast lasts over 20 minutes. The result pic shows a birthday fantasm never before experienced! My wife even used the expression .... "the bark is wonderful" !!! ... "bark" .... from my wife ???? I must truly be a farker ! ..... maybe not a 'cook all night in my bvd's farker, but one of the Brethren . I must be, you even sent a birthday greeting!!
All's well that ends well .... hallelujah and amen!
... all the glory to the Brethren and especially Brother Thirdeye.
I put my suffering aside, followed the words of the Brethren, most especially Brother Thirdeye, and was pulled back from the edge !
I suffered the 'thousand cuts' from working with expanded steel, burns from the grinder, and was enlightened. Today (my birthday) my local butcher (bless him) cut me a 2.5 lb (2.5 inch) bone-in ribeye steak to cook per Thirdeye's recent porn .... hallelujah!
In the first pic, the lump looks like the fires of eternal damnation, my new 6 gauge expando is positioned right above the coals, and the ribeye is ready to be marked! After 3 minutes per side, another pic shows my extra thick (praise be) SS griddle inserted on a standard cooking grate as a heat 'buffer'. An extended grate allows the steak to be rasied further to then roast at a cooker temp of 400*F.
Maverick probe monitor is set at 135*F and the roast lasts over 20 minutes. The result pic shows a birthday fantasm never before experienced! My wife even used the expression .... "the bark is wonderful" !!! ... "bark" .... from my wife ???? I must truly be a farker ! ..... maybe not a 'cook all night in my bvd's farker, but one of the Brethren . I must be, you even sent a birthday greeting!!
All's well that ends well .... hallelujah and amen!
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BBQchef33 said:... then theres the "do u want to come shopping?(on a saturday afternoon) question from the better half. We have the ultimate excuse to NOT have to do anything..."I can't, i got stuff in the pit" is one of my favorite lines on that saturday afternoon. I dont have to go shop, and i get rewarded for it in the form of beer and bbq....
Man .... I've been lurking this thread, just goin' with the flow, until these words of wisdom popped out. Fark, we might be related. Heheee.
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Q_Egg said:
Q_Egg,
I am humbled by your kind words....Someone wiser than I, Neil, said to me "Thirdeye, enjoy what you learn and share what you know, it's what we do here". These are words to live by. Sharing is as central to the code of barbecue as it is in life.
Sounds like a hell-of-a battle with the expando. Maybe a cut-off wheel is in your future??
PS: Happy Birthday
P
pqbbq
Guest
My two cents on this thread!
I have a Oklahoma Joe Longhorn that I love, but it takes a lot of tender loving care and I have to feed it wood quite often. I have been using apple and oak that we cut out of dead limbs out of our back yard trees.
If I do a really big brisket or a very large pork butt, I will cheat and finish it off in the very large crock pot we have all night - smoke for 12 or 13 hours and then let it sit in that thing on low all night long.
Works very well.
I have a Oklahoma Joe Longhorn that I love, but it takes a lot of tender loving care and I have to feed it wood quite often. I have been using apple and oak that we cut out of dead limbs out of our back yard trees.
If I do a really big brisket or a very large pork butt, I will cheat and finish it off in the very large crock pot we have all night - smoke for 12 or 13 hours and then let it sit in that thing on low all night long.
Works very well.
Q
Q_Egg
Guest
... very interesting way to deal with an unexpected need to leave the pit and still have a good result!
Many thanks.
Many thanks.
Arlin_MacRae
somebody shut me the fark up.
Beautiful steak, Tommy! <drooool>
