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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-09-2008, 07:50 AM | #1 |
On the road to being a farker
Join Date: 04-21-05
Location: Herrin, IL.
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Todays cook
Fired up my stumper clone last night before going to bed, got up at 5am and put on ten pork butts. Temps holding steady between 250-260, meat temp up to 125 should be done around 1:30 hope to take some pics then.
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05-09-2008, 01:17 PM | #2 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Tick tock tick tock. I'm getting hungry.
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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05-09-2008, 08:01 PM | #3 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Ok dude... where's the pics?
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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05-09-2008, 08:07 PM | #4 | |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
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Quote:
All kidding aside Pics please.
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[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
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05-09-2008, 08:18 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Sorry but.....
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-10-2008, 09:57 AM | #6 |
On the road to being a farker
Join Date: 04-21-05
Location: Herrin, IL.
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Only went to bed an hour later than normal, but when I got up at 4:30 so I could have them on by 5:00 the cooker was already at 275 so after loading it was at my desired operating temp and it only used a couple lbs of lump to do that. Sorry but batteries were dead for camera and by the time they charged all the butts had been picked up, next time I will make sure to have pics so my thread won't be WORTHLESS!
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05-10-2008, 10:05 AM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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One of the things I like about Qing is that I learn something new every time.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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