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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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04-27-2013, 09:41 AM
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#16 |
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somebody shut me the fark up.
  Join Date: 01-16-13
Location: USA
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Sideways. I use a PBC.
Love it.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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04-27-2013, 09:59 AM
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#17 |
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Found some matches.
Join Date: 11-29-12
Location: geneseo il
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I trim fat down to 1/8 or 1/4 inch and score it in inch blocks then cook it fat side up
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04-27-2013, 10:08 AM
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#18 |
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Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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Why 300 degrees? Won't it fall apart on the rack?
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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04-27-2013, 11:10 AM
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#19 |
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Found some matches.
Join Date: 05-25-12
Location: Weston, Ohio
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I did fat side up for two hours then went fat side down and will remain for duration. Am 5 hrs into cook at 325. Took 2 hrs to get to 325. As always thanks for valuable info. If I get a chance I will take pics.
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Ranger Willie UDS Thermapen Beer:loco: |
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