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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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01-30-2005, 06:17 PM
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#1 |
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somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Good news all around!
First off, my fatties came out SUPERB! My wife, mom and step father all were very impressed!
Secondly, when my wife came home this afternoon, she'd been at Sam's Club and walked in with a surprise for me on the day I brooke in my BSKD! 24 pounds of baby backs and two 7 pound briskets! Woo hoo!!! Now I know I gotta take off Friday when the Yankee in-laws come in from Michigan! I'll be busy cooking baby backs all day! Any advice on BBR's would be greatly appreciated!
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KCBS Member #14287
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01-31-2005, 07:31 AM
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#2 |
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Babbling Farker
 
Join Date: 02-10-04
Location: BFE
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2-2-1 on those BBR's. 2 hours (or until the meat starts to pull away from the bone) in the smoke, 2 hours wrapped in foil in the smoker and then 1 hour sitting in the cooler. You can do the last hour unwrapped again in the smoker to get a little 'chew' back on 'em but I usually leave in the cooler - bones just fall out. Melt in your mouth good.
Beer & BBRs. Mmmmm....
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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01-31-2005, 07:51 AM
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#3 | |
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Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
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Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
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01-31-2005, 01:42 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I've never made BBR's. Everytime I go to buy some at 3.99/# I end up seeing some spares for 1.79/# and just cant justify in my mind paying more money for less meat from the same pig.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-31-2005, 01:57 PM
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#5 | |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
 Actually, I have tried them and don't see enough difference to warrant the cost. JMHO TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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01-31-2005, 02:52 PM
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Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Quote:
1. BB's I do believe taste better. 2. BB's cook faster 3. I prefer the spares St. Loius style so I completely remove the breast bone (thanks Hobo) and the skirt. The breast bone either goes in the freezer and typically stays in the freezer or is discarded. 4. BB's are all around easier to work with.
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tk PitBitch |
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