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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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08-05-2008, 02:15 AM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Spicewine Experiment w/ pics
I decided to try a different cooking method (for me anyway). I filled the waterpan of the Spicewine with Mexican Beach Pebbles (I didn't make that up. It says it on the bag.)
I added about a half gallon of water. Then I put a sheet pan over the rock and added a couple of foil pans to catch the fat. Then I lit my fire and brought the Spicewine up to temp. I loaded her up with four 10# briskets at about 11pm and I plan to cook them until 6:30am. Then I will put them in pans, wrap in foil an put them in a cambro unti I get home from work (about 1pm). Should be a nice test for the Spicewine and the Cambro. Comments?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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08-05-2008, 02:22 AM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I don't know enough about a Spicewine to comment, but I do know enough about the price of briskets to say that you are a brave man to experiment with 4 briskets. Hope it works out great for you.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-05-2008, 02:26 AM | #3 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I almost saved a four-year old brisket. Fresh ones don't scare me.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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08-05-2008, 02:29 AM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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LOL, I see. I just had a flashback to your first brisket post. Man, you sure have come a long way!
I will stay tuned for the results which I am sure will be great.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-05-2008, 05:11 AM | #5 |
Found some matches.
Join Date: 07-29-08
Location: lecanto florida
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Ive read off and on that flavoring the water doesnt change the taste of the food. Ill be curious to hear your assesment of the results as I make quite a bit of wine anhave enough to make a test but i would use juice before i used wine
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MY LIFE-- http://s35.photobucket.com/albums/d199/slowpoke59ds/ |
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08-05-2008, 05:20 AM | #6 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Mista,
That is exactly how I have been cooking. My water pan is filled with "egg rock" and then I put water in it. There is usually a little bit of water left in the pan in the morning and then I just run dry to set the bark up. I'm interested to see what you think.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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08-05-2008, 07:44 AM | #8 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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This is the method we use No problems with it
The rocks work as a heat sink The small amount of water gives us a very moist cooking environment early on as the water disipates the bark will set up (we like it that way) and the rocks control the temps No stoker no Gurus It does take a while to get up to temp A portable house fan pointed at the fire box butterfly will help get ya to 225 Neil, When we going to replace those shelves with expanded metal? We use Indio Beach pebbles they are bigger
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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08-05-2008, 07:59 AM | #9 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Restaurant Depot. You have a card, right?
Right after I get the wheels replaced. Haven't found a suitable wheel yet. Have you?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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08-05-2008, 08:06 AM | #10 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
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I think I'll get Red Fireglass so it will match my smoker.
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Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera |
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08-05-2008, 08:16 AM | #11 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Jay may have something in stock
My wheels are OK Do you think that Trailer getting hit could have started the process that ended up with that wheel coming out of its press? There had to be a great deal of stress on the wheels when she hit you
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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08-05-2008, 08:18 AM | #12 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Yes Sir I told a guy yesterday your Red was the best color I have seen at this point
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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08-05-2008, 09:06 AM | #13 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Why the rocks?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-05-2008, 09:13 AM | #14 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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How long does it take to get your cooker up to temp. with the rocks??
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08-05-2008, 09:42 AM | #15 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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I give mine about an hour to come to temp and get clean smoke.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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