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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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10-06-2006, 04:49 PM | #1 |
Is lookin for wood to cook with.
Join Date: 10-03-06
Location: forsyth, ga
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First Cook Brisket**Shot Down**Ideas for first cook
I recently was given a Bandera as a gift and I posted yesterday looking for cook times on a brisket. I received convincing arguments that I might want to try something else on my first cook. I am open to suggestions given the fact that I will be drinking brewskies while I learn to use the Bandera. Thanks...and if anyone wants tips on how to cook the elusive bream, shellcracker, stumpknocker, sunfish, or bluegill please feel free to ask!!
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!Del cero a mi Bandera por comida de la chingata! |
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10-06-2006, 04:55 PM | #2 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Butts would be a good way to learn the ins and outs of that new cooker without risking an expensive piece of meat. They're cheap and practically indestructable. If you're looking for a shorter first cook, do some chicken, just take it easy on the smoke wood. Good luck and let us know how it goes!
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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10-06-2006, 05:00 PM | #3 |
Is lookin for wood to cook with.
Join Date: 10-03-06
Location: forsyth, ga
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Thanks
Thanks,
I downloaded Bandera 101 and it has all the internal temps for the meats so I guess I could pick what I want and just take it slow and easy... and be sure that I will post and let yall know how it went...Thanks again for the help!!
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!Del cero a mi Bandera por comida de la chingata! |
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10-06-2006, 05:00 PM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Good move!
May I suggest a Boston Butt and a couple of Fatties. They are about as "goof proof" as you can get and you can focus on fire tending and not worry about the meat. Temps can run from 220 to 325 and you will still get a great meal For a shorter cook than a butt, you cant beat some ribs (with a couple of fatties of course). Also, some chicken parts (with a couple of fatties) smoke up well and easy. Check the RoadMap for instructions or post away here for details. First cook or two should be pleasant and not challenging! Plenty of time for frustration later Just some thoughts. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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10-06-2006, 05:03 PM | #5 |
Is lookin for wood to cook with.
Join Date: 10-03-06
Location: forsyth, ga
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Thanks Tim, Im not looking for frustration...Had enough of that here at work the last two days...Just watch all the national news and we have been there...So when I cook, just tend the fire and make sure the internal temps of the meat are good?
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!Del cero a mi Bandera por comida de la chingata! |
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10-06-2006, 05:05 PM | #6 |
Is lookin for wood to cook with.
Join Date: 10-03-06
Location: forsyth, ga
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In addition, should I find a spray or baste to put on whatever I decide to cook (probably the farking butt and fatties) to ensure that they are moist and dont get to dry?
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!Del cero a mi Bandera por comida de la chingata! |
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10-06-2006, 05:33 PM | #7 |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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To baste or not to baste.....I think butts have plenty of internal fat and don't need the baste for moisture. I've been using a finishing sauce on them at the end of cooking (last 45 minutes or so) to add an extra layer of flavor...
Actually, I've not really been using the spray bottle much at all recently on anything I've been cooking. I don't know if anyone has mentioned it, but some fatties might be a good thing to cook....
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Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo |
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10-09-2006, 09:27 AM | #8 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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So what did you cook and how did it come out, Bream???
Arlin
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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