Prep of Fatboy and prep of proteins for Saturday's initial smoke (PRON)

Homebrewed Q · 01-14-2011, 10:46 PM

FINALLY I get to fire up my new Fatboy. Decided to smoke 4 half chickens since I feel that is my worst category in the IBCA comps that I'm looking at. Thanks again to Doug and Carole Ritter for facilitating my BWS Fatboy purchase. Picked up some rubs from them as well, here is what I'm "dry-brining" them with. Kosher salt and Ritter's Just Rub along with the Peach Rub for 2 of the halves, and Ritter's Just Rub along with the Apple Rub for the other two halves.

Here's 2 of the half chickens with "dry brine" under the skin, bagged and ready for the the fridge.

Decided to do some St. Louis ribs too, had some in the freezer and took 'em out, trimmed 'em up, here they are pre-rub.

Rub choices (mix) for the ribs.

Oh, and decided to add a little kicker to the top side.

Decided to take a beverage break after all of that prep before the initial burn on the Fatboy. Good thing the local Microbrewery had sixers on sale today........which to choose....hmmm....

Went with the IPA since it wasn't terribly cold outside, but did dip into the Stout later cuz the IPA's went down too fast....Both very tasty by the way if you have access to these in Texas or Louisiana.

Rolled the Fatboy out to the patio to meet some of its brothers and get ready for the initial burn out.

Last pristine inner view before all of the damage I am soooooo gonna do to this smoker.

Trying to get it to 450 per Carole Ritter's instructions, almost there....

Cheers! 450 reached and held for about 20 minutes or so by my controls.

Ok then, there you go for tonight. I'll post the cook/smoke pics tomorrow. Rumor has it that this noob/rook is gonna smoke his first Fatty tomorrow too. What better way to initiate my Fatboy?!

bmanMA · 01-14-2011, 10:55 PM

I am drooling... I have an extended Party on order and each day seems to crawl by!
I will be interested to see how you adapt to the new BWS. As I wait...

abangs · 01-14-2011, 10:58 PM

Awesome rig!!! A new cooker, couple of cold beers and a bunch of meat to cook....does not get much better than that.......well maybe if the wife serves that beer to you in the buff!!

NorthwestBBQ · 01-14-2011, 11:01 PM

Looking good, bro.

Homebrewed Q · 01-14-2011, 11:07 PM

Quote:

Originally Posted by abangs

Awesome rig!!! A new cooker, couple of cold beers and a bunch of meat to cook....does not get much better than that.......well maybe if the wife serves that beer to you in the buff!!

Hey now! Momma did help wrap the ribs and listened to my constant temp updates on the initial burn. The rest of the story is behind closed doors, this isn't Wood pile ya know!

blues_n_cues · 01-15-2011, 04:55 AM

thats the best pic i've seen of the inside of a BW. thanx.

Dale P · 01-15-2011, 05:02 AM

Very nice smoker.

abangs · 01-15-2011, 06:16 AM

Quote:

Originally Posted by Homebrewed Q

Hey now! Momma did help wrap the ribs and listened to my constant temp updates on the initial burn. The rest of the story is behind closed doors, this isn't Wood pile ya know!

Hey, I am jealous. My wife never helps with food until it comes time to make reservations.....she is all over that.....!!

Mister Bob · 01-15-2011, 06:51 AM

Looks like you've got a great start there. Can't wait to see the results!

Phesant · 01-15-2011, 07:01 AM

Looks good so far, can't wait to see the finished results......

smokinit · 01-15-2011, 07:05 AM

get that bad boy greasy its way to clean

bluetang · 01-15-2011, 07:20 AM

Great start on the initiation cook! Can't wait for the fine'!

campdude · 01-15-2011, 07:35 AM

Time to get it dirty! Congrats on the Fatboy. Looking forward to some food pron.

Rich Parker · 01-15-2011, 07:52 AM

Nice lookin cooker!

RAZORBACK JIM · 01-15-2011, 08:53 AM

Nice...very nice!!!!!!!

Jim

01-14-2011, 10:46 PM	#1
Homebrewed Q Take a breath! Join Date: 11-10-10 Location: Shenandoah, TX	Prep of Fatboy and prep of proteins for Saturday's initial smoke (PRON) FINALLY I get to fire up my new Fatboy. Decided to smoke 4 half chickens since I feel that is my worst category in the IBCA comps that I'm looking at. Thanks again to Doug and Carole Ritter for facilitating my BWS Fatboy purchase. Picked up some rubs from them as well, here is what I'm "dry-brining" them with. Kosher salt and Ritter's Just Rub along with the Peach Rub for 2 of the halves, and Ritter's Just Rub along with the Apple Rub for the other two halves. Here's 2 of the half chickens with "dry brine" under the skin, bagged and ready for the the fridge. Decided to do some St. Louis ribs too, had some in the freezer and took 'em out, trimmed 'em up, here they are pre-rub. Rub choices (mix) for the ribs. Oh, and decided to add a little kicker to the top side. Decided to take a beverage break after all of that prep before the initial burn on the Fatboy. Good thing the local Microbrewery had sixers on sale today........which to choose....hmmm.... Went with the IPA since it wasn't terribly cold outside, but did dip into the Stout later cuz the IPA's went down too fast....Both very tasty by the way if you have access to these in Texas or Louisiana. Rolled the Fatboy out to the patio to meet some of its brothers and get ready for the initial burn out. Last pristine inner view before all of the damage I am soooooo gonna do to this smoker. Trying to get it to 450 per Carole Ritter's instructions, almost there.... Cheers! 450 reached and held for about 20 minutes or so by my controls. Ok then, there you go for tonight. I'll post the cook/smoke pics tomorrow. Rumor has it that this noob/rook is gonna smoke his first Fatty tomorrow too. What better way to initiate my Fatboy?! __________________ BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410.

01-14-2011, 10:55 PM	#2
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA	I am drooling... I have an extended Party on order and each day seems to crawl by! I will be interested to see how you adapt to the new BWS. As I wait... __________________ Pork Butt and Chicken Legs (semi-retired)

01-15-2011, 04:55 AM	#6
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	thats the best pic i've seen of the inside of a BW. thanx. __________________ Blues_n_Cues BBQ Concessions & Catering

01-15-2011, 05:02 AM	#7
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky	Very nice smoker. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

01-15-2011, 06:51 AM	#9
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Looks like you've got a great start there. Can't wait to see the results! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

01-14-2011, 10:58 PM	#3
abangs is one Smokin' Farker Join Date: 08-26-10 Location: Gainesville, GA	Awesome rig!!! A new cooker, couple of cold beers and a bunch of meat to cook....does not get much better than that.......well maybe if the wife serves that beer to you in the buff!!

01-14-2011, 11:01 PM	#4
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Looking good, bro.

01-15-2011, 07:01 AM	#10
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	Looks good so far, can't wait to see the finished results...... __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

01-15-2011, 07:05 AM	#11
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY	get that bad boy greasy its way to clean __________________ I'MMM Back💪

01-15-2011, 07:20 AM	#12
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Great start on the initiation cook! Can't wait for the fine'! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-15-2011, 07:35 AM	#13
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Time to get it dirty! Congrats on the Fatboy. Looking forward to some food pron. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

01-15-2011, 07:52 AM	#14
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	Nice lookin cooker! __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

01-15-2011, 08:53 AM	#15
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	Nice...very nice!!!!!!! Jim __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

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