My Weekend With My Mostly New WSM - Thanks Moose!

gtr · 10-13-2013, 11:12 PM

A while back, Moose gave ma a lid to a 22.5 WSM, which at some point I was gonna mod to fit my UDS, but me, being me, never did it. A year or 2 passes and now Moose gives me a charcoal bowl and body for a WSM. I ordered replacement parts (grates, ring, etc.) and fired it up Friday nite for a dry run. Used Trader Joe's briqs (which is Rancher) as the fuel.

Yesterday I cooked a chix on it - brined it in a brine that had BPS Jallelujah jalapeno salt, then dusted the chix with the same stuff.

Here's the cooker next to my first love, my '93 22.5 kettle.

Gave it a shot running it with an empty pan - seemed to lead to heavy smoke, esp. for chix - you can see the skin is a little tough on the legs there. After I hit around 170 in the thigh, I held it covered in a pan in a 150 degree oven for a while, which helped with the skin. It was pretty dang good - smoke was heavy, but the Jallelujah salt shined through very nicely and made for a nice tasting chix.

Did some whole spares today. I normally do ribs dry, but I've glazed the last couple racks after eating lcbateman3's mighty fine - and sauced - ribs.

The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing Rub when I pulled 'em off the cooker. Ran it with water in the pan this time - I liked that much better. I'm probably gonna go get some sand this week and give that a run.

I was feeling nutty, so I hit some almonds with butter and the jalapeno salt and smoked 'em. I'll know what they taste like better tomorrow - smoked almonds seem kinda flavorless to me on the days I cook them, and the next day is when I know what they really taste like.

All in all a pretty dang delicious weekend.

Thanks for looking!

ironmanerik · 10-13-2013, 11:46 PM

"The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing salt"

I have been using dry rub s,p,go,cayenne, and sauce on my ribs. You have layers of flavor I am gonna have to get more creative, They look and sound great!

gtr · 10-14-2013, 12:27 AM

Thanks! I'm actually a big fan of simple and straightforward, but I like to change it up from time to time - and I'm guessing my family likes it when I change things up - I catch myself feeding them the same ol' thing sometimes.

BTW I mis-typed - I meant to say "BPS Happy Ending Finishing Rub" rather than "BPS...Salt".

westy · 10-14-2013, 12:56 AM

Nice all the way around! Those almonds look crazy good.

Phubar · 10-14-2013, 02:09 AM

Yum!
Have Phun with your new toy!

sliding_billy · 10-14-2013, 02:57 AM

That ll looks great!

Diesel Dave · 10-14-2013, 05:41 AM

That's one way to get a WSM going!
That all looks really good

charrederhead · 10-14-2013, 06:33 AM

I'd say your'e 3-for-3. Nice looking cooks. Thanks for the almond idea!

chambersuac · 10-14-2013, 06:41 AM

Everything looks tasty from here. If ya don't get the sand, try making fist-sized balls of foil and filling the pan 1/2-3/4 then covering with a couple layers of foil (those are for easy cleanup) works well for me. YMMV

deguerre · 10-14-2013, 07:01 AM

Three Cheers For Moose!

aawa · 10-14-2013, 07:39 AM

I would hit all 3 of those in a heartbeat.

Al Czervik · 10-14-2013, 08:32 AM

A most excellent cook my Tenne-Cali brother! Gonna have to try out a few of those techniques myself!

Bonewagon · 10-14-2013, 08:32 AM

Looks great gtr!

fingerlickin' · 10-14-2013, 08:49 AM

Looks like some mighty fine eats right there. Congrats on the new cooker brother. I know you needed another one.

oifmarine2003 · 10-14-2013, 08:53 AM

Looks real good to me!

10-13-2013, 11:12 PM	#1
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	My Weekend With My Mostly New WSM - Thanks Moose! A while back, Moose gave ma a lid to a 22.5 WSM, which at some point I was gonna mod to fit my UDS, but me, being me, never did it. A year or 2 passes and now Moose gives me a charcoal bowl and body for a WSM. I ordered replacement parts (grates, ring, etc.) and fired it up Friday nite for a dry run. Used Trader Joe's briqs (which is Rancher) as the fuel. Yesterday I cooked a chix on it - brined it in a brine that had BPS Jallelujah jalapeno salt, then dusted the chix with the same stuff. Here's the cooker next to my first love, my '93 22.5 kettle. Gave it a shot running it with an empty pan - seemed to lead to heavy smoke, esp. for chix - you can see the skin is a little tough on the legs there. After I hit around 170 in the thigh, I held it covered in a pan in a 150 degree oven for a while, which helped with the skin. It was pretty dang good - smoke was heavy, but the Jallelujah salt shined through very nicely and made for a nice tasting chix. Did some whole spares today. I normally do ribs dry, but I've glazed the last couple racks after eating lcbateman3's mighty fine - and sauced - ribs. The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing Rub when I pulled 'em off the cooker. Ran it with water in the pan this time - I liked that much better. I'm probably gonna go get some sand this week and give that a run. I was feeling nutty, so I hit some almonds with butter and the jalapeno salt and smoked 'em. I'll know what they taste like better tomorrow - smoked almonds seem kinda flavorless to me on the days I cook them, and the next day is when I know what they really taste like. All in all a pretty dang delicious weekend. Thanks for looking! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? Last edited by gtr; 10-14-2013 at 12:23 AM..

10-13-2013, 11:46 PM	#2
ironmanerik is One Chatty Farker Join Date: 01-19-13 Location: melbourne fl, adirondack native	"The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing salt" I have been using dry rub s,p,go,cayenne, and sauce on my ribs. You have layers of flavor I am gonna have to get more creative, They look and sound great! __________________ [FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT]

10-14-2013, 12:27 AM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Thanks! I'm actually a big fan of simple and straightforward, but I like to change it up from time to time - and I'm guessing my family likes it when I change things up - I catch myself feeding them the same ol' thing sometimes. BTW I mis-typed - I meant to say "BPS Happy Ending Finishing Rub" rather than "BPS...Salt". __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

10-14-2013, 12:56 AM	#4
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Nice all the way around! Those almonds look crazy good. __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

10-14-2013, 02:09 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Yum! Have Phun with your new toy! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-14-2013, 02:57 AM	#6
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	That ll looks great!

10-14-2013, 05:41 AM	#7
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	That's one way to get a WSM going! That all looks really good __________________ [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

10-14-2013, 06:33 AM	#8
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	I'd say your'e 3-for-3. Nice looking cooks. Thanks for the almond idea! __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

10-14-2013, 06:41 AM	#9
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Everything looks tasty from here. If ya don't get the sand, try making fist-sized balls of foil and filling the pan 1/2-3/4 then covering with a couple layers of foil (those are for easy cleanup) works well for me. YMMV __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
	1 members found this post helpful.

10-14-2013, 07:01 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Three Cheers For Moose! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

10-14-2013, 07:39 AM	#11
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	I would hit all 3 of those in a heartbeat. __________________ ~Ren~ Fat Kids Club Founding Member

10-14-2013, 08:32 AM	#12
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	A most excellent cook my Tenne-Cali brother! Gonna have to try out a few of those techniques myself! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

10-14-2013, 08:32 AM	#13
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Looks great gtr! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

10-14-2013, 08:49 AM	#14
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Looks like some mighty fine eats right there. Congrats on the new cooker brother. I know you needed another one. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

10-14-2013, 08:53 AM	#15
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Looks real good to me! __________________ Chris- Midwest BBQ Outreach