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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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08-11-2008, 10:21 AM | #1 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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First pron
Wel, here we go, first full-blown smoker run. It seemed to me there's no reason to fire this mutha up and NOT fill it, so here's the list:
Chuck roast, @ 2.5 pounds Pork roast (I forget the cut), @ 2.5 pounds Brisket, @ 1.5 pounds 2 HUGE turkey wings Whole chicken, cut up by grocerystore butcher Lite rubs on the beef & Pork (not long enough, could barely taste 'em), Poultry left plain. Put the thickest pieces nearest the firebox, and the thinner poultry bits furthest. Used the Coffee Can firestarter/Minion method to fine effect. Thanks for that, LMAJ.
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08-11-2008, 10:25 AM | #2 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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2 hours later, I shifted things around a bit to slow the beef down. Also added an onion and a few slices of polenta I had sittin' around, just to see how they came out.
Wow. Turns out the hardest part of this "Q"-ing is not messin' around with it...after years of open-flame grilling, I'm used to playin' with everything all the time.
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08-11-2008, 10:28 AM | #3 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Nice job, smoking is more laid back than grillin!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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08-11-2008, 10:30 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looking good so far! I've never seen a 1/5 lb brisket! Must be a baby
I'm interested in how he polenta comes out.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-11-2008, 10:30 AM | #5 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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Finally...
It's time to eat! About 5 hours for the last piece to come off, and about 20 minutes to rest before carving. About 15 minutes later, it started to HAIL, 1/2 inchers, my pool looked like it was boiling vigorously.
Here's some Brisket, some chicken parts and some Chuck. Forgot to photograph the pork, my bad. Served with a salad and a pasta & cheese dish.
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08-11-2008, 10:32 AM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Marshman, that looks great!
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08-11-2008, 10:33 AM | #7 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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It was a small brisket, but I didn't want to be too long out ther smokin', so I got the smallest one they had.
Polenta was OK, but on too long and it got kinda rubbery. Thinking about it, the Polenta I buy is pretty much 'pre-cooked', and it's really just on me to warm it up, so an hour would probably have been plenty. It did pick up some smoke flavor, too, in a good way. Thanks!
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08-11-2008, 11:04 AM | #8 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looks good! That is a full load. Did you find it hard to maintain Temp's by having so many meat types, with the need to open the cooker to adjust.
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08-11-2008, 11:18 AM | #9 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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I'm sure I would have had I been looking at it, but I don't have a built-in thermometer, so I couldn't say. To account for it, I set a timer in the kitchen for 45 minute intervals and kept my nose outta the smoker all the time. I suspect that helped. I finally, after 4 hours, started trying to check meat temps with a therm, and found most of it was nearly done at that point. I only had to reload with a dozen or so briquets at that point to finsih out the run.
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08-11-2008, 11:35 AM | #10 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Sounds and looks good.
A tip for you...for added tenderness, make your slices across the grain rather than with it. nice job!
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08-11-2008, 11:49 AM | #11 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Nice job Marsh - will be awaiting my dinner invite...
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08-11-2008, 11:50 AM | #12 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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Nice work, looks good.
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-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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08-11-2008, 02:44 PM | #13 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Nice looking grub. Me wants.
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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08-11-2008, 02:57 PM | #14 |
Knows what a fatty is.
Join Date: 05-05-08
Location: Indiana
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[quote=marshman;708996]Wel, here we go, first full-blown smoker run. It seemed to me there's no reason to fire this mutha up and NOT fill it, so here's the list:quote]
Amen Brother.... fill'r up that is some good looking grub rit there.
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"Adults are just obsolete children and the hell with them." Dr. Seuss |
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08-11-2008, 03:19 PM | #15 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Looks good, Marshman!
I agree with the idea that if you're going to fire it up...fill it up. You can always freeze the left-overs.
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