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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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01-03-2014, 09:30 PM
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#46 | |
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Is lookin for wood to cook with.
Join Date: 07-22-13
Location: Visalia, CA
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Quote:
Here's the burnt ends.........they turned out most excellent.  |
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01-03-2014, 09:38 PM
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#47 |
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Got Wood.
Join Date: 09-02-13
Location: Bennett Colorado
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Congratulations on the brisket!
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| Thanks from:---> |
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01-04-2014, 12:12 AM
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#48 | |
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Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Almost four years and we still be telling people dis. |
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01-04-2014, 12:40 AM
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#49 |
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On the road to being a farker
Join Date: 04-19-12
Location: Broken Arrow OK
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Let me go a completely different direction.
I bet you never seasoned your cooker...... Spray the whole inside down with non-stick spray (like Pam) and then run it through a cycle of several hours at the 275 to 300 with no food in cooker. The walls will get a little black. For some reason, this will make the temperature swings smaller.
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Know Bull |
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01-04-2014, 02:12 AM
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#50 |
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Babbling Farker
  Join Date: 11-20-13
Location: Uniontown,Pa
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Nice looking burnt ends. Good job. Just relax. That is what its all about.Sitting back and enjoying your cook.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-04-2014, 02:58 AM
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#51 |
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is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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for guys trying to achieve a good product, it does not matter what type of meat, when its done its done..HOWEVER, untill you learn your cooker, you have to know what the meat is doing. You need temp probes at cooking level and temp probes in the meat, so you can track the tendencies, the stalls...When you are starting things are confusing..yes, probe till tender, but everyone gets woried and they will be sticking it like a porkupine pin cushion..
one thing to remmeber is you dont want to open your pit, run external wires to monitor the temps and write down every hour your temp of meat and temp of pit. I dont like to wrap, as I feel it hurts the texture, however if you do stick that probe tru the paper or foil and dont poke till 185 or so.. once you are comfortable, its not a big deal, but montitor from outside, and once you chart a few you will see tendencies of wierd stalls, then all of a sudden a climb in temp... Finds a sweet spot for your pits cooking temp and also remembr outside air temp with wind factors, especially with a smaller pit. you will be fine!!
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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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01-04-2014, 05:32 AM
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#52 |
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Quintessential Chatty Farker
 Join Date: 08-23-13
Location: In the woods
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Looks like you done real good from here
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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