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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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03-10-2006, 07:31 PM | #1 |
Take a breath!
Join Date: 01-26-06
Location: Topeka, Kansas
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This weekends cook
Well the pork butt was a success. I just put a 12 pound brisket on the Brinkman to cook through the night. Tomorrow I'm getting the Dera out and doing 8 bone in chicken breasts, 2 whole chickens, 6 pounds of country ribs, two stuffed fatties and doing up some course Kosher salt so I'll have some smoked salt around.
Here are the prep pics for the brisket. Water bath with 2 bottles of Leinenkugel's Red Lager. Brisket was soo big I had to half it and put the thicker cut on the bottom rack. Using hickory for the smoke. See ya tomorrow with more pics... Attachment 1436 Attachment 1437 Attachment 1438 Attachment 1439 Attachment 1440 Attachment 1441
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HawgsnHeifers Smoke Shack BBQ 18.5 WSM with BBQ Guru Competition MOD Bandera with Spicewine Firebox MOD (Lives at Chiefs now) Silver Smoker with "leak like a Sive" MOD Brinkman Gourmet with "Critter Infestation" MOD Jenn-Air 4 Burner Gas Passer with "Lazy" MOD "Life is hard. It's harder when your stupid." Last edited by Hawgsnheifers; 07-14-2006 at 10:59 PM.. |
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03-10-2006, 07:49 PM | #2 |
Full Fledged Farker
Join Date: 01-14-06
Location: NE Kansas
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"Water bath with 2 bottles of Leinenkugel's Red Lager"
Beer abuse. Call the POlice. What did you use for the rub? Brisket for lunch tomorrow. Thanks.
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Green Mountain Daniel Boone Pellet Pooper Weber Gass Passer WSM "That tastes like ****!" |
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03-10-2006, 08:08 PM | #3 |
Take a breath!
Join Date: 01-26-06
Location: Topeka, Kansas
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No problem. It's only $8.50 a pound. How much do you want?
Hawgsnheifers Smoke Shack BBQ secret rub. Sorry I can't tell you what's in it cause then I would have to kill you.
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HawgsnHeifers Smoke Shack BBQ 18.5 WSM with BBQ Guru Competition MOD Bandera with Spicewine Firebox MOD (Lives at Chiefs now) Silver Smoker with "leak like a Sive" MOD Brinkman Gourmet with "Critter Infestation" MOD Jenn-Air 4 Burner Gas Passer with "Lazy" MOD "Life is hard. It's harder when your stupid." |
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03-10-2006, 08:18 PM | #4 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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Do you get a good smoky flavor with the electric smoker? I have thought about getting as to ease of use, and apartment friendly, ut love that charcocoal taste/lavor too much.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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03-10-2006, 08:45 PM | #5 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Guys,
Just put 9 butts on for tomorrow, with 4 for my little boy's birthday, and 5 for friends who like my Q. Too bad I'm at work as there is no beer. :(
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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03-10-2006, 09:11 PM | #6 |
Full Fledged Farker
Join Date: 07-19-04
Location: Long Beach, CA
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My husbands meat is bigger then yours.
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03-10-2006, 09:19 PM | #7 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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That is just TMI!
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Wannabe BBQ Illuminati |
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03-10-2006, 09:37 PM | #8 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
I just cannot resist with this one Mrs. I was at Gregs, and I saw his meat. I am sworn to secrecy as far as what happened though
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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03-10-2006, 09:46 PM | #9 | |
Full Fledged Farker
Join Date: 07-19-04
Location: Long Beach, CA
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Quote:
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03-10-2006, 09:49 PM | #10 |
Take a breath!
Join Date: 01-26-06
Location: Topeka, Kansas
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Well my first cook with the Brinkman with the electric element installed was the pork butt in my other thread. It came out great. Good smoke flavor, nice crust on the outside. I did finish it up in my roaster for about 5 hours and it was real, real juicy. I think I could have used more wood on the pork butt. I didn't want to oversmoke it. I'm using more wood on the brisket. Well see tomorrow how it comes out. I have to say just plugging in the element is allot easier than tending a fire, but I miss that part. It's not the same just sitting and watching the smoke coming out of the gormet....
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HawgsnHeifers Smoke Shack BBQ 18.5 WSM with BBQ Guru Competition MOD Bandera with Spicewine Firebox MOD (Lives at Chiefs now) Silver Smoker with "leak like a Sive" MOD Brinkman Gourmet with "Critter Infestation" MOD Jenn-Air 4 Burner Gas Passer with "Lazy" MOD "Life is hard. It's harder when your stupid." |
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