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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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#1 |
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Full Fledged Farker
![]() ![]() Join Date: 08-04-12
Location: Mechanicsburg, PA
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In an earlier thread ( http://www.bbq-brethren.com/forum/sh...d.php?t=148655 ) I talked about my first cook on my new (to me) WSM. I completed it and included some pr0n.
Let me know what you guys think. I suspect I pulled it off a bit early as the meat was a bit chewy. ![]() ![]() ![]()
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD??? |
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#6 |
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somebody shut me the fark up.
![]() ![]() Join Date: 07-18-07
Location: Oklahoma
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Looks great from here too!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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#8 |
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Full Fledged Farker
![]() ![]() Join Date: 08-04-12
Location: Mechanicsburg, PA
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Thanks everyone! I'm really happy with the taste and appearance. But it was a bit too chewy. It didn't have that borderline melt in your mouth feel to it. I suspect I didn't let it sit long enough. I pulled it off when the internal temp was just over 195, wrapped it in foil and a large towel and put it in a cooler. I took it out after abut 50 minutes - I was hungry.
Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD??? |
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#10 |
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Full Fledged Farker
![]() ![]() Join Date: 08-04-12
Location: Mechanicsburg, PA
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Not dumb at all. It's the Brethren way of indicating there are pictures included with a post.
Brian P.S. And welcome to the forum Freddy.
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD??? |
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#11 |
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On the road to being a farker
![]() ![]() ![]() ![]() Join Date: 07-29-10
Location: Gainesville, GA
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Makes me want a pulled pork biscuit for breakfast.
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Superior SS-1 Superior SS-2 KCBS CBJ #54922 Right On Que BBQ Team Head Pitmaster In Charge, Superior Smokers |
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#12 |
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Full Fledged Farker
![]() ![]() Join Date: 08-04-12
Location: Mechanicsburg, PA
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I was actually thinking of making a pulled pork omelet. The more I think about it the more I think I am going to give it a shot.
Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD??? |
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#13 |
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is one Smokin' Farker
![]() ![]() Join Date: 11-22-12
Location: Boston
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Thank you Brian, and again, great looking feast!
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Big Joe Kamado WSM 22.5" wsm mini |
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#14 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Outstanding!
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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#15 |
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Knows what a fatty is.
Join Date: 08-12-11
Location: Sonoma, ca
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"Food Pron" kind of evolved from "F00D P0RN", a term used to describe succulent pics on food-type forums and websites. However, the word "P#rn" is often flagged by the robot search engine software of major search engines like Google, so websites with that word in it multiple times would not show up on a Google search... thus the evolution of "Pr0n" to get around that...
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