It's Friday, what you cooking this weekend?

GoolsbyMD · 07-26-2013, 11:33 AM

Smoker heating up now and rub is soaking into 1 St. Louis cut ribs and 2 racks of beef ribs(wife not a fan of pork ribs

)

Thermal Mass · 07-26-2013, 11:34 AM

Take some Pr0n and on Phridays you will find this thread:

http://www.bbq-brethren.com/forum/sh...d.php?t=166851

Happy Phriday!!

TowersOfFood · 07-26-2013, 11:34 AM

2 St. Louis cuts and some turkey wings.

hkcon · 07-26-2013, 11:52 AM

I am smoking my first brisket as we speak, I am almost 3 hrs. in and I am at 179 degrees (8 lb.s after trim), I seem to be stalled out which suits me fine but I thought the stall would happen earlier and I am hoping my probe is either broken (joking) or that I have somehow inserted it badly and am getting a false reading? I am not a rookie I have been smoking for a couple of years now (I know I know and this is my first brisket...) I have had some trouble with this probe in the past butit was more of a technical thing. anyway I know this was a just let us know thing but if someone has time and they want to "mentor" me I would be very attentive and thankful LOL

ButtBurner · 07-26-2013, 11:56 AM

Quote:

Originally Posted by hkcon

I am smoking my first brisket as we speak, I am almost 3 hrs. in and I am at 179 degrees (8 lb.s after trim), I seem to be stalled out which suits me fine but I thought the stall would happen earlier and I am hoping my probe is either broken (joking) or that I have somehow inserted it badly and am getting a false reading? I am not a rookie I have been smoking for a couple of years now (I know I know and this is my first brisket...) I have had some trouble with this probe in the past butit was more of a technical thing. anyway I know this was a just let us know thing but if someone has time and they want to "mentor" me I would be very attentive and thankful LOL

best advice I can give is, ler her go, dont sweat it. doesnt really matter what the temp is when you hit the stall, every piece of meat is different. it will come out when its ready

have a beer or 3

hkcon · 07-26-2013, 12:02 PM

Quote:

Originally Posted by ButtBurner

best advice I can give is, ler her go, dont sweat it. doesnt really matter what the temp is when you hit the stall, every piece of meat is different. it will come out when its ready

have a beer or 3

ty BB, that was my plan I was looking for some confirmation cause I love second guessing myself. The warden called a little earlier and told me the beer replenishment building was not opening soon enough for her and now a haircut is being performed and my delivery time is stalled as well, thank god for spicy v-8 and vodka!!!

Twelvegaugepump · 07-26-2013, 05:32 PM

Throwing my first whole hog on tonight. Pics will surely follow.

The_Kapn · 07-26-2013, 05:52 PM

Sunday is the final farewell cook on my FEC 100 in Sherman.

Last 1/3 of the deer jerky from last season.

Next week, she goes to her new owner and a better life than I can give her.

TIM

Armadillo · 07-26-2013, 05:57 PM

This is a start maybe more butts have to see if friends bring some to me

wango · 07-26-2013, 06:19 PM

2 racks of St Louis on right now. A couple of pork butts tomorrow

Smokeoholic · 07-26-2013, 08:45 PM

Chick & Butt...

UF_Aero · 07-26-2013, 10:16 PM

Fiesta Fatty! Jalapeños, salsa, onions, green peppers and Boar's Head Three Pepper Colby Jack. First fatty, will post pics if not too embarrassing... :)

QansasjayhawQ · 07-26-2013, 10:24 PM

Quote:

Originally Posted by Twelvegaugepump

Throwing my first whole hog on tonight. Pics will surely follow.

Thanks! I'm looking forward to that.

One last major BBQ frontier that I've never attempted is whole hog.

I keep watching that one BBQ Pitmasters episode (Big Pig Jig?) over and over and over again.

I ~think~ I get it.

But it would be farking awesome(!) to have a brethren share knowledge about how their whole hog cook goes.

Thank you, thank you, thank you!!!

QansasjayhawQ · 07-26-2013, 10:28 PM

Quote:

Originally Posted by UF_Aero

Fiesta Fatty! Jalapeños, salsa, onions, green peppers and Boar's Head Three Pepper Colby Jack. First fatty, will post pics if not too embarrassing... :)

Pics are good - but if they're not - don't post them.

Just let us know how your cook went - and how you would have done things differently.

Some people think they should only post pics and news of their awesome success - but honestly - I learn more from people's failures.

Please share whatever the outcome! Good or bad!

Thank you!

QansasjayhawQ · 07-26-2013, 10:30 PM

Quote:

Originally Posted by The_Kapn

Sunday is the final farewell cook on my FEC 100 in Sherman.

Last 1/3 of the deer jerky from last season.

Next week, she goes to her new owner and a better life than I can give her.

TIM

Dang.

That's sad Kapn!.

07-26-2013, 11:33 AM	#1
GoolsbyMD Full Fledged Farker Join Date: 07-19-13 Location: Chesapeake, VA	It's Friday, what you cooking this weekend? Smoker heating up now and rub is soaking into 1 St. Louis cut ribs and 2 racks of beef ribs(wife not a fan of pork ribs ) __________________ US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.

07-26-2013, 11:34 AM	#2
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	Take some Pr0n and on Phridays you will find this thread: http://www.bbq-brethren.com/forum/sh...d.php?t=166851 Happy Phriday!! __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

07-26-2013, 11:34 AM	#3
TowersOfFood Knows what a fatty is. Join Date: 06-01-13 Location: Hackensack, NJ	2 St. Louis cuts and some turkey wings. __________________ 18.5 WSM, 22.5 WSM, 22.5 Weber OTS, XL BGE, Smokey Joe silver, Weber E-330 and La Caja China #2.

07-26-2013, 05:52 PM	#8
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Sunday is the final farewell cook on my FEC 100 in Sherman. Last 1/3 of the deer jerky from last season. Next week, she goes to her new owner and a better life than I can give her. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

07-26-2013, 05:57 PM	#9
Armadillo On the road to being a farker Join Date: 07-06-13 Location: Chanute. KS	This is a start maybe more butts have to see if friends bring some to me __________________ Built by armadillo smoker trailer,uds,gas grill, cook by campfire

07-26-2013, 11:52 AM	#4
hkcon Found some matches. Join Date: 07-24-13 Location: Oakley CA	I am smoking my first brisket as we speak, I am almost 3 hrs. in and I am at 179 degrees (8 lb.s after trim), I seem to be stalled out which suits me fine but I thought the stall would happen earlier and I am hoping my probe is either broken (joking) or that I have somehow inserted it badly and am getting a false reading? I am not a rookie I have been smoking for a couple of years now (I know I know and this is my first brisket...) I have had some trouble with this probe in the past butit was more of a technical thing. anyway I know this was a just let us know thing but if someone has time and they want to "mentor" me I would be very attentive and thankful LOL

07-26-2013, 05:32 PM	#7
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Greenville, WI Name/Nickname : Kevin	Throwing my first whole hog on tonight. Pics will surely follow.

07-26-2013, 06:19 PM	#10
wango On the road to being a farker Join Date: 02-20-12 Location: Vermontville, MI	2 racks of St Louis on right now. A couple of pork butts tomorrow __________________ Never let common sense get in the way of a good disaster.

07-26-2013, 08:45 PM	#11
Smokeoholic Full Fledged Farker Join Date: 08-22-11 Location: Spokane Washington	*Chick & Butt...* __________________ You can ignore reality...but you cannot ignore the consequences of ignoring reality..

07-26-2013, 10:16 PM	#12
UF_Aero Got Wood. Join Date: 07-22-13 Location: Orlando, FL	Fiesta Fatty! Jalapeños, salsa, onions, green peppers and Boar's Head Three Pepper Colby Jack. First fatty, will post pics if not too embarrassing... :) __________________ UF Aero, Weber 22.5" Performer Gold w/ Smokenator