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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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Old 09-15-2014, 02:07 PM   #2461
daninnewjersey
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I think concave side down means bone side down....meat side up.
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Old 09-15-2014, 02:21 PM   #2462
DrofBBQ
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Here is the web site http://www.southernpridepeachbbq.com...ok%20print.pdf
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Old 09-15-2014, 02:23 PM   #2463
marubozo
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The pit runs nearly 24/6 and alternates between two temps. From 8pm to 8am it's at 225 when cooking butts and brisket. Then when that meat gets pulled in the morning, it goes to 270 for cooking ribs, rib tips, chicken, and sausage throughout the rest of the day. Ribs and tips average 2.25-2.5 hours, chicken is about 1.5 hours, and sausage is about 45 minutes.
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Old 09-15-2014, 02:29 PM   #2464
daninnewjersey
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Question....do you have someone in the restaurant at night while the smoker is going?
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Old 09-15-2014, 02:36 PM   #2465
marubozo
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Quote:
Originally Posted by daninnewjersey View Post
Question....do you have someone in the restaurant at night while the smoker is going?
Not usually, no. But if there are special big orders that require different timing or something, myself or one of my cooks will go in at some point during the night to do what's needed to make that happen.
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Old 09-15-2014, 02:42 PM   #2466
DrofBBQ
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Quote:
Originally Posted by marubozo View Post
The pit runs nearly 24/6 and alternates between two temps. From 8pm to 8am it's at 225 when cooking butts and brisket. Then when that meat gets pulled in the morning, it goes to 270 for cooking ribs, rib tips, chicken, and sausage throughout the rest of the day. Ribs and tips average 2.25-2.5 hours, chicken is about 1.5 hours, and sausage is about 45 minutes.
270 for cooking ribs, Wow I have never cooked ribs that hot. Not saying it's not cool just never tried it. In fact with the volume your doing it's got to work. LOL

Thanks now I'm more confused than ever. LMAO.

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Old 09-15-2014, 02:58 PM   #2467
marubozo
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Quote:
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270 for cooking ribs, Wow I have never cooked ribs that hot. Not saying it's not cool just never tried it. In fact with the volume your doing it's got to work. LOL

Thanks now I'm more confused than ever. LMAO.
I've always cooked ribs on the hotter side, even before the restaurant. IMO, low and long on ribs is just a pain in the ass trying to balance rendering everything out and keeping them from drying out all while wasting hours of time.
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Old 09-15-2014, 03:32 PM   #2468
DrofBBQ
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Quote:
Originally Posted by marubozo View Post
I've always cooked ribs on the hotter side, even before the restaurant. IMO, low and long on ribs is just a pain in the ass trying to balance rendering everything out and keeping them from drying out all while wasting hours of time.

The drying out is a good point I had never considered. Interesting now I have a bunch of options I have to consider.

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Old 09-15-2014, 05:02 PM   #2469
THoey1963
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When I first started trying to smoke food (on my gasser), I was stuck on that magic number of 225*. Through sites like this and AR, I learned it was always better to cook where your smoker likes to run clean. So, on my WSM, that's around 275* with small variations of +/- 25 degrees. SLC ribs take me almost 4 hours and come out tender, juicy, with just a slight pull off the bone.
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Old 09-15-2014, 05:28 PM   #2470
castlepines
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Quote:
Originally Posted by daninnewjersey View Post
I think concave side down means bone side down....meat side up.
Yep...
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Old 09-15-2014, 09:18 PM   #2471
belement
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Default I made delicious journey to get bbq

Meant to post yesterday but I was in a food coma after visiting the prized pig, I made it my only destination for the day since I've missed many chances to visit it. I know that everyone on this forum knows that what Jeremy is serving is the real deal, and it honestly is. I even told him as I was stuffing my face that it is gonna be hard to enjoy my own bbq with his place only an hour away. I got the sampler platter (brisket, pulled pork, sausage, potato salad, mac and cheese, spicy pickles, and a huge piece of corn bread) every bite was unbelievably delicious. Jeremy even surprised me with burnt ends right off the smoker, which I saved as my dessert and man are they good. After I finished he gave me a tour around the place and showed off his beautiful new smoker, I picked up a shirt before heading back home. All an all it was a absolute awesome time. I'm really happy to see a brethren succeeding on passion like this and hope that it continues.

Thanks for the good food and the good time, I'll be visiting again soon.
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Old 09-16-2014, 02:41 AM   #2472
fedex
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Quote:
Originally Posted by marubozo View Post
i've always cooked ribs on the hotter side, even before the restaurant. Imo, low and long on ribs is just a pain in the ass trying to balance rendering everything out and keeping them from drying out all while wasting hours of time.
amen!!!
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Old 09-16-2014, 07:11 PM   #2473
Sean "Puffy" Coals
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Over the past few days I've read up to page 130. It is very inspiring and reassuring to guys like me who are trying to break into the business to see how much success you've been having. I admire your commitment to quality and service and I'm sure you'll continue to be successful as long as you maintain it. Thank you for sharing your story with us and good luck (not that you'll need it).
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Old 09-18-2014, 04:31 AM   #2474
arjaeger
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Good luck mate, this is something I want to be doing in the next 2-5 years. If i am ever near, i will make sure i come past ! :)

I'd love to follow your advice and buy, but that place would be about 800+k Aussie dollars in an ok location!
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Old 09-19-2014, 10:48 AM   #2475
WildWillie55
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How's that new smoker doing?
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