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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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03-12-2011, 02:26 PM | #31 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Welllllll........then THEY must be GREAT beers!!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-12-2011, 02:31 PM | #32 |
On the road to being a farker
Join Date: 03-02-11
Location: Melbourne, Florida
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Almost there!
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God, Country, Family and BBQ! |
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03-12-2011, 02:39 PM | #33 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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?]
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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 |
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03-12-2011, 02:52 PM | #34 |
On the road to being a farker
Join Date: 03-02-11
Location: Melbourne, Florida
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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?
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God, Country, Family and BBQ! |
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03-12-2011, 03:10 PM | #35 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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.
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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 |
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03-12-2011, 03:20 PM | #36 |
On the road to being a farker
Join Date: 03-02-11
Location: Melbourne, Florida
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sounds like im on the right path...
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God, Country, Family and BBQ! |
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03-12-2011, 07:01 PM | #37 |
On the road to being a farker
Join Date: 03-02-11
Location: Melbourne, Florida
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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...
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God, Country, Family and BBQ! |
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03-12-2011, 07:03 PM | #38 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Sounds like things went okay then. Nice job.
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[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] |
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03-12-2011, 07:08 PM | #39 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Congrats on the meat coma... welcome to the BBQ madness!
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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 |
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03-12-2011, 07:23 PM | #40 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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Well done!
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03-12-2011, 07:26 PM | #41 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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nice looking cooking!
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Out. Again. |
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03-12-2011, 07:38 PM | #42 |
is One Chatty Farker
Join Date: 11-13-08
Location: Islip, NY
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Good looking stuff- congrats- I think you pulled it off.
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"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] |
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03-12-2011, 08:47 PM | #43 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Congratulations on your Smoked Meat Induced Coma!!!!
We Knew You Could Do It!!!! |
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03-12-2011, 09:47 PM | #44 |
On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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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...
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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03-12-2011, 10:02 PM | #45 |
Full Fledged Farker
Join Date: 08-02-10
Location: Ronan Montana
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Great job, no turning back now. What's are ya doing for the next cook?
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