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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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01-06-2013, 10:16 PM | #16 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
To the OP- Cook em for a shorter time.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-07-2013, 02:05 AM | #17 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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when they're done they're done...back off your trying to time it and focus on what the meat is telling you as stated above...not all meat/racks cook the same, not every day is the same...once you learn how to read your meat it becomes easy..and timing is just a ROUGH reference...
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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Thanks from:---> |
01-07-2013, 04:03 AM | #18 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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I am with the hot n fast rib cookers. 275-325. The short cook time doesnt give em time to dry out or get mushy.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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01-07-2013, 04:33 AM | #19 |
Is lookin for wood to cook with.
Join Date: 03-10-12
Location: Spring, TX
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These guys know way more than I do but I do have a suggestion that I have tried. Just try each rack with a different process ie. wrap one, do not wrap one etc. I personally cook for 3 hours meat up wrap meat down for 1-2 then let sit. Cooking at around 225. I have never tried the hot and fast but will very soon.
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01-07-2013, 07:10 AM | #20 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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I'm right there with you. 300 degrees minimum does nothing to dry them out. At my farmer's market I'd cook at that temp. All my customers were really happy with the results (except the one clown that said I was cooking them far too hot), and it saves a ton of time....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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01-07-2013, 07:44 AM | #21 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-07-2013, 07:50 AM | #22 |
On the road to being a farker
Join Date: 09-09-11
Location: Cooper City, FL
Name/Nickname : Bear
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Thank you for the onslaught of info. This is why this site is better than any book out there.
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01-07-2013, 08:58 AM | #23 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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When they flex 90 degrees from tbe middle of the slab without being "springy". If they are still "springy" keep cooking and check every thirty minutes.
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