oink
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-24-2012, 07:41 PM   #91
MartyLA
Found some matches.
 
MartyLA's Avatar
 
Join Date: 06-05-12
Location: Santa Rosa, California
Default

Am I too late to the party? Here's my submission: smoked at 325 for about 3 1/2 hours on the Primo Oval XL. I've had my cooker for about six months now, but every time I cook I'm still surprised at how moist and tender this food comes out.
__________________
Primo Oval XL, Weber OTG 22.5", Char-Broil gasser, Maverick ET-73
MartyLA is offline   Reply With Quote


Old 11-24-2012, 08:32 PM   #92
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Done for the night.
"In the belly"

__________________
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is online now   Reply With Quote


Old 11-24-2012, 09:31 PM   #93
smokinturtle
Knows what a fatty is.
 
Join Date: 03-11-12
Location: lancaster pa
Default turkey pic

turkey
Attached Images
File Type: jpg turkey pics2012 014.jpg (45.4 KB, 102 views)
smokinturtle is offline   Reply With Quote


Old 11-24-2012, 11:20 PM   #94
Delgado1911
Found some matches.
 
Join Date: 12-30-11
Location: Chico, Texas
Default First time smoking a turkey

Took three hours on the uds, came out nice and juicy!
Attached Images
File Type: jpg IMG_5532.jpg (49.6 KB, 93 views)
File Type: jpg IMG_5534.jpg (41.5 KB, 93 views)
File Type: jpg IMG_5545.jpg (40.2 KB, 93 views)
Delgado1911 is offline   Reply With Quote


Old 11-25-2012, 12:10 AM   #95
PatAttack
Babbling Farker

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: Mt. Pleasant S.C.
Default

Quote:
Originally Posted by Pyle's BBQ View Post
I only have a picture of one of the half breasts we sold at the restaurant. I did cook a couple on my brother's Weber gasser. Those came out great. No brine and apple chips in a smoker box.
Attachment 72846
Bryan, surely you didn't get those from Sysco??
__________________
KCBS-CBJ
18.5" WSM
Weber SJS
Maverick ET-732
Stealthy Fast Black Thermapen
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
PatAttack is offline   Reply With Quote


Old 11-25-2012, 12:18 AM   #96
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

Quote:
Originally Posted by PatAttack View Post
Bryan, surely you didn't get those from Sysco??
The raw breasts were from Sysco. I smoked them and put them in Foodsaver pouches for reheating. Maybe I should sell them back to them because they don't have this.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


Old 11-25-2012, 07:14 AM   #97
New Pal Frank
is one Smokin' Farker

 
New Pal Frank's Avatar
 
Join Date: 08-04-10
Location: New Palestine IN
Default

Cooked a 16# inhanced bird. Injected with creaole butter the night before. Added creaole butter to the cannon. Rubbed with salt,pepper,garlic powder and onion powder. Cooked on the drum for about 2 1/2 hours then wrapprd in foil until breast hit 165. Yum Yum
Attached Images
File Type: jpg photo4.jpg (31.4 KB, 83 views)
File Type: jpg photo 2.jpg (44.9 KB, 82 views)
File Type: jpg photo 3.jpg (44.9 KB, 84 views)
__________________
Backwoods G2 Competitor, Backwoods Chubby,UDS, Weber OT Gold
KCBS MCBJ
Super Fast Super Accurate Blue Thermapen, Mavrick 732
Husband & Wife Team (so far)

Hug Hogs Competition BBQ Team
New Palestine IN
New Pal Frank is offline   Reply With Quote


Old 11-25-2012, 07:40 AM   #98
SourHopHead
Got Wood.
 
SourHopHead's Avatar
 
Join Date: 04-29-12
Location: Albuquerque, NM
Default

17.33lb bird. Brined 24hrs using Patiodaddio's brine.
Attached Images
File Type: jpg 20121122_104121.jpg (27.9 KB, 79 views)
File Type: jpg 20121122_104734.jpg (33.3 KB, 81 views)
File Type: jpg 20121122_152635.jpg (36.3 KB, 79 views)
__________________
WSM 18.5, 22.4 Weber Gold | Beers on tap Green Chile & Altbier
SourHopHead is offline   Reply With Quote


Old 11-25-2012, 05:03 PM   #99
Shadowdog500
Full Fledged Farker
 
Join Date: 06-18-12
Location: Down the Shore!!!
Default

Just did mine today. It was in the mid to upper 30s to the very low 40s and it was a pain getting my WSM above 275 even without water. I was shooting for 325 but never made it. Went through a bag and a half of charcoal and took 5 hours to cook. The skin was like leather but the meat and pan gravy from drippings were excellent! Not sure about cold weather cooking in this rig.

Chris

Shadowdog500 is online now   Reply With Quote


Old 11-25-2012, 05:20 PM   #100
Tone Ranger
Found some matches.
 
Join Date: 06-22-12
Location: Hannibal, Missouri
Default

http://www.bbq-brethren.com/forum/at...1&d=1353692950
Tone Ranger is offline   Reply With Quote


Old 12-02-2012, 03:15 PM   #101
Bertha's BBQ
Knows what a fatty is.
 
Bertha's BBQ's Avatar
 
Join Date: 10-02-12
Location: HUNTSVILLE, AL.
Default

It all looked great ! ! !
__________________
http://www.facebook.com/home.php#!/pages/Bertha/179882895407760
Bertha's BBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 08:30 PM.


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.