My adventure begins... - Page 3

Wampus · 03-12-2011, 02:26 PM

Quote:

Originally Posted by NewBBQer

This is true however I think the beers had some kind of mind control over me... Good catch!

Welllllll........then THEY must be GREAT beers!!!

NewBBQer · 03-12-2011, 02:31 PM

Almost there!

BBQ Bandit · 03-12-2011, 02:39 PM

And now the hard part... to wrap that great smelling butt

in towels and leave it alone in the cooler until 1830 for a pulling party... let the guests tear it apart... a real in your face experience.

Then you Sir... will have given them a taste of home.

[Edit... how's the chicken coming?]

NewBBQer · 03-12-2011, 02:52 PM

Just put the chicken on, it was a lil late however if it takes exactly 3 hours I should be fine. How long should I let that bird rest? Shoulder is resting hot damn that was hard to put away my belly was like no dont dont nooooooo.... Ribs got maybe one more hour, should I look for a temp or use the bend method bandit?

BBQ Bandit · 03-12-2011, 03:10 PM

Bending will reveal how much of the connecting fibers have melted/released... leaving the flexibility... another method is tugging at the rib bones... exposed 1/4" ... starting to show "wiggle room" .

Falling of the bone tender is actually overcooked... look for the wiggle room instead.

Depending on your fire and temp... breast @ 165* and deepest part of thigh @ 180*... about 2-3 hours.
Chicken will be a reddish/pink color once bitten into... is not undercooked ... look for clear running juices to confirm.

Rest the bird about 10-15 minutes... easy.

NewBBQer · 03-12-2011, 03:20 PM

sounds like im on the right path...

NewBBQer · 03-12-2011, 07:01 PM

Brothers, Ill have more pron tomorrow, Im in meat coma now, my over all opinion. Pork great, ribs sauce to early bark was a little charcoaly chicken kicked *** and ABT ya very addictive. holy lord BBQ is proof there is a God...

landarc · 03-12-2011, 07:03 PM

Sounds like things went okay then. Nice job.

BBQ Bandit · 03-12-2011, 07:08 PM

Congrats on the meat coma... welcome to the BBQ madness!

Dallas Dan · 03-12-2011, 07:23 PM

Well done!

deepsouth · 03-12-2011, 07:26 PM

nice looking cooking!

MikeR · 03-12-2011, 07:38 PM

Good looking stuff- congrats- I think you pulled it off.

N8man · 03-12-2011, 08:47 PM

Congratulations on your Smoked Meat Induced Coma!!!!
We Knew You Could Do It!!!!

Mad About Que · 03-12-2011, 09:47 PM

good job man... now wipe it up, grab a nap and throw something else on.. i think i slept a total of 9 hours the first week i had my smokah...

codger · 03-12-2011, 10:02 PM

Great job, no turning back now. What's are ya doing for the next cook?

03-12-2011, 02:31 PM	#32
NewBBQer On the road to being a farker Join Date: 03-02-11 Location: Melbourne, Florida	Almost there! __________________ God, Country, Family and BBQ!

03-12-2011, 02:39 PM	#33
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	And now the hard part... to wrap that great smelling butt in towels and leave it alone in the cooler until 1830 for a pulling party... let the guests tear it apart... a real in your face experience. Then you Sir... will have given them a taste of home. [Edit... how's the chicken coming?] __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

03-12-2011, 02:52 PM	#34
NewBBQer On the road to being a farker Join Date: 03-02-11 Location: Melbourne, Florida	Just put the chicken on, it was a lil late however if it takes exactly 3 hours I should be fine. How long should I let that bird rest? Shoulder is resting hot damn that was hard to put away my belly was like no dont dont nooooooo.... Ribs got maybe one more hour, should I look for a temp or use the bend method bandit? __________________ God, Country, Family and BBQ!

03-12-2011, 03:10 PM	#35
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Bending will reveal how much of the connecting fibers have melted/released... leaving the flexibility... another method is tugging at the rib bones... exposed 1/4" ... starting to show "wiggle room" . Falling of the bone tender is actually overcooked... look for the wiggle room instead. Depending on your fire and temp... breast @ 165* and deepest part of thigh @ 180*... about 2-3 hours. Chicken will be a reddish/pink color once bitten into... is not undercooked ... look for clear running juices to confirm. Rest the bird about 10-15 minutes... easy. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

03-12-2011, 03:20 PM	#36
NewBBQer On the road to being a farker Join Date: 03-02-11 Location: Melbourne, Florida	sounds like im on the right path... __________________ God, Country, Family and BBQ!

03-12-2011, 07:01 PM	#37
NewBBQer On the road to being a farker Join Date: 03-02-11 Location: Melbourne, Florida	Brothers, Ill have more pron tomorrow, Im in meat coma now, my over all opinion. Pork great, ribs sauce to early bark was a little charcoaly chicken kicked *** and ABT ya very addictive. holy lord BBQ is proof there is a God... __________________ God, Country, Family and BBQ!

03-12-2011, 07:03 PM	#38
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Sounds like things went okay then. Nice job. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-12-2011, 07:08 PM	#39
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Congrats on the meat coma... welcome to the BBQ madness! __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

03-12-2011, 07:23 PM	#40
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas	Well done!

03-12-2011, 07:26 PM	#41
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	nice looking cooking! __________________ Out. Again.

03-12-2011, 07:38 PM	#42
MikeR is One Chatty Farker Join Date: 11-13-08 Location: Islip, NY	Good looking stuff- congrats- I think you pulled it off. __________________ "People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR]

03-12-2011, 08:47 PM	#43
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Congratulations on your Smoked Meat Induced Coma!!!! We Knew You Could Do It!!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

03-12-2011, 09:47 PM	#44
Mad About Que On the road to being a farker Join Date: 01-22-11 Location: Mt Holly NC	good job man... now wipe it up, grab a nap and throw something else on.. i think i slept a total of 9 hours the first week i had my smokah... __________________ ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.

03-12-2011, 10:02 PM	#45
codger Full Fledged Farker Join Date: 08-02-10 Location: Ronan Montana	Great job, no turning back now. What's are ya doing for the next cook?

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