Happier Than a Pig In Chit! With Picture - Page 2

txschutte · 09-22-2007, 11:22 PM

Quote:

Originally Posted by Bossmanbbq

Only problem you will have with the neighbors bro is not having enough to feed the whole neighborhood

Fark em. Probably stuck up bastages anyway.

MileHighSmoker · 09-23-2007, 11:02 AM

Today my ribs should be defrosted enough to soak in a brine of liquid smoke (okay I am totally kidding) but they should actually be defrosted some so I can put a rub on them. Tomorrow is smoking day. Perhaps I will throw one of the infamous fatties on just as a shout out to the brethren!

jpw23 · 09-23-2007, 11:07 AM

Why can't you have a charcoal smoker? Seems if it smokes at all it would go against the homeowner thingy. Put up a big fence so they can't see your back yard...BTW...congrats on the new toy

Roo-B-Q'N · 09-23-2007, 11:30 AM

With the title of this thread I thought we were going to see a pig in chit

Good luck with the new toy brother.

beerguy · 09-23-2007, 12:05 PM

Im sure it will magically appear now! Congrats on the new toy MileHigh

vr6Cop · 09-23-2007, 01:08 PM

Congrats on that pickup. It's a whole lot easier to set & forget than to fiddle with sticks all day. I hope your ribs turn out great!

CrimsonSmoke · 09-23-2007, 02:21 PM

looks nice now get to cooking.. I wonder if anybody is going to try and bust you out when they see the smoke.

Norcoredneck · 09-23-2007, 03:21 PM

Congrats, hope you got some meat going by now.

MileHighSmoker · 09-23-2007, 03:47 PM

Ribs are not going on until tomorrow they were all frozen at the store when I went in yesterday. Maybe that was why they were 1/2 off. I can wait an extra day to save half on baby backs.

I think I am going to just salt and pepper them tomorrow when I pull them out of the fridge. Let them sit out for half hour or so and then let them warm up in the smoker.

I am thinking about letting them smoke for 2 hours at 230' in hickory smoke, then basting them in sauce and foiling them for an hour, then giving them an hour outside of the foil and another basting in sauce. Maybe a quick shot on a hot grill to finish them up.

Anyone have some feedback on this plan for me?

On baby backs is it better to go by temp, time or feel & bend?

MileHighSmoker · 09-23-2007, 05:14 PM

Sorry to do this to ya fellas but for my 100th post I couldn't help but add a poll. I think BBQJoe is getting in my head.

chibi · 09-23-2007, 06:16 PM

I have a friend with a Bradley. He makes some killer jerky. Nice unit. Cannot wait for the results.
Oh and screw HOAS!!

Solidkick · 09-23-2007, 06:33 PM

We bought one about a year ago, I was disappointed in the fact that you had to cut the slab of ribs in half to get them in the cooker....but that's just me being picky.

You can get too much smoke in the meat with one of these units. I can't remember what the recomendation of puck usage was, but it is correct, I tried using my own thoughts as to how much was needed, and it was just like eating a tree. YUCK!

Check the Bradley site....They have a forum that has a guy that sells metal pucks that you use for the last 2 in the hopper so that you get the full burn time out of the wood pucks...pretty good idea!

Ron_L · 09-23-2007, 06:43 PM

If the Bradley is anything like my Cookshack, you really don't need to foil. The closed box keep moisture in and the food comes out great without foil. I never go my time and temp for ribs. Always by sight and feel. Look for the meat to pull back from the bones about 1/4 to 1/2 inch and the rack should bend easily. 4 - 5 hours should do it depending in the size of the ribs.

MileHighSmoker · 09-23-2007, 10:28 PM

some good advise. I better read up on the reccomended amount of wood to feed. Unfortunatly my used model did not come with a user guide. I will check out their site

MileHighSmoker · 09-24-2007, 09:16 AM

Today is rib day. Feels like Christmas!

View Poll Results: Total Cook Time On BabyBacks at 230'
Nuke Em - Done in 10 Minutes ;-)	1	1.64%
1 - 3 Hours Finish On the Grill	11	18.03%
4 - 5 Hours Sauce Halfway Though	14	22.95%
4 - 5 Hours Sauce After 2, Foil for 1, and Uncover to Finish	20	32.79%
5 - 7 Hours Wrap for the Second Half of Cooking	6	9.84%
More than 6 Hours	2	3.28%
Other - I'm Not Sharing	7	11.48%
Voters: 61. You may not vote on this poll

09-23-2007, 11:02 AM	#17
MileHighSmoker Full Fledged Farker Join Date: 10-18-06 Location: Parker, CO	Today my ribs should be defrosted enough to soak in a brine of liquid smoke (okay I am totally kidding) but they should actually be defrosted some so I can put a rub on them. Tomorrow is smoking day. Perhaps I will throw one of the infamous fatties on just as a shout out to the brethren! __________________ [CENTER][FONT=Arial]Large Big Green Egg[/FONT][/CENTER] [CENTER][FONT=Arial]84,000 BTU Jenn-Air 5 Burner Gasser with Infrared Rotisserie[/FONT][/CENTER] [CENTER][FONT=Arial]4 Rack Digital Bradley Stainless Smoker[/FONT][/CENTER] [CENTER][FONT=Arial][/FONT] [/CENTER]

09-23-2007, 11:07 AM	#18
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	Why can't you have a charcoal smoker? Seems if it smokes at all it would go against the homeowner thingy. Put up a big fence so they can't see your back yard...BTW...congrats on the new toy __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

09-23-2007, 11:30 AM	#19
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	With the title of this thread I thought we were going to see a pig in chit Good luck with the new toy brother. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

09-23-2007, 12:05 PM	#20
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va	Im sure it will magically appear now! Congrats on the new toy MileHigh __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2

09-23-2007, 01:08 PM	#21
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Congrats on that pickup. It's a whole lot easier to set & forget than to fiddle with sticks all day. I hope your ribs turn out great! __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

09-23-2007, 02:21 PM	#22
CrimsonSmoke is one Smokin' Farker Join Date: 07-14-06 Location: Huntsville Alabama	looks nice now get to cooking.. I wonder if anybody is going to try and bust you out when they see the smoke. __________________ CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak

09-23-2007, 03:21 PM	#23
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Congrats, hope you got some meat going by now. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

09-23-2007, 03:47 PM	#24
MileHighSmoker Full Fledged Farker Join Date: 10-18-06 Location: Parker, CO	Ribs are not going on until tomorrow they were all frozen at the store when I went in yesterday. Maybe that was why they were 1/2 off. I can wait an extra day to save half on baby backs. I think I am going to just salt and pepper them tomorrow when I pull them out of the fridge. Let them sit out for half hour or so and then let them warm up in the smoker. I am thinking about letting them smoke for 2 hours at 230' in hickory smoke, then basting them in sauce and foiling them for an hour, then giving them an hour outside of the foil and another basting in sauce. Maybe a quick shot on a hot grill to finish them up. Anyone have some feedback on this plan for me? On baby backs is it better to go by temp, time or feel & bend? __________________ [CENTER][FONT=Arial]Large Big Green Egg[/FONT][/CENTER] [CENTER][FONT=Arial]84,000 BTU Jenn-Air 5 Burner Gasser with Infrared Rotisserie[/FONT][/CENTER] [CENTER][FONT=Arial]4 Rack Digital Bradley Stainless Smoker[/FONT][/CENTER] [CENTER][FONT=Arial][/FONT] [/CENTER]

09-23-2007, 05:14 PM	#25
MileHighSmoker Full Fledged Farker Join Date: 10-18-06 Location: Parker, CO	Sorry to do this to ya fellas but for my 100th post I couldn't help but add a poll. I think BBQJoe is getting in my head. __________________ [CENTER][FONT=Arial]Large Big Green Egg[/FONT][/CENTER] [CENTER][FONT=Arial]84,000 BTU Jenn-Air 5 Burner Gasser with Infrared Rotisserie[/FONT][/CENTER] [CENTER][FONT=Arial]4 Rack Digital Bradley Stainless Smoker[/FONT][/CENTER] [CENTER][FONT=Arial][/FONT] [/CENTER]

09-23-2007, 06:16 PM	#26
chibi Full Fledged Farker Join Date: 06-14-06 Location: ftcollins,Co	I have a friend with a Bradley. He makes some killer jerky. Nice unit. Cannot wait for the results. Oh and screw HOAS!!

09-23-2007, 06:33 PM	#27
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	We bought one about a year ago, I was disappointed in the fact that you had to cut the slab of ribs in half to get them in the cooker....but that's just me being picky. You can get too much smoke in the meat with one of these units. I can't remember what the recomendation of puck usage was, but it is correct, I tried using my own thoughts as to how much was needed, and it was just like eating a tree. YUCK! Check the Bradley site....They have a forum that has a guy that sells metal pucks that you use for the last 2 in the hopper so that you get the full burn time out of the wood pucks...pretty good idea! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

09-23-2007, 06:43 PM	#28
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	If the Bradley is anything like my Cookshack, you really don't need to foil. The closed box keep moisture in and the food comes out great without foil. I never go my time and temp for ribs. Always by sight and feel. Look for the meat to pull back from the bones about 1/4 to 1/2 inch and the rack should bend easily. 4 - 5 hours should do it depending in the size of the ribs. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-23-2007, 10:28 PM	#29
MileHighSmoker Full Fledged Farker Join Date: 10-18-06 Location: Parker, CO	some good advise. I better read up on the reccomended amount of wood to feed. Unfortunatly my used model did not come with a user guide. I will check out their site __________________ [CENTER][FONT=Arial]Large Big Green Egg[/FONT][/CENTER] [CENTER][FONT=Arial]84,000 BTU Jenn-Air 5 Burner Gasser with Infrared Rotisserie[/FONT][/CENTER] [CENTER][FONT=Arial]4 Rack Digital Bradley Stainless Smoker[/FONT][/CENTER] [CENTER][FONT=Arial][/FONT] [/CENTER]

09-24-2007, 09:16 AM	#30
MileHighSmoker Full Fledged Farker Join Date: 10-18-06 Location: Parker, CO	Today is rib day. Feels like Christmas! __________________ [CENTER][FONT=Arial]Large Big Green Egg[/FONT][/CENTER] [CENTER][FONT=Arial]84,000 BTU Jenn-Air 5 Burner Gasser with Infrared Rotisserie[/FONT][/CENTER] [CENTER][FONT=Arial]4 Rack Digital Bradley Stainless Smoker[/FONT][/CENTER] [CENTER][FONT=Arial][/FONT] [/CENTER]