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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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01-31-2013, 12:03 AM | #46 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I didn't track time on these. I'll post times for chicken. As for the ribs, I've said before I'm not a big rib guy. I prefer beef to pork but don't cook them often. This was a slab of shorts, I think. Much more meat than a whole rack. I really don't like fall off the bone mush ribs. Just me. I prefer some bite to em. I don't mind working for my meal on a good slab of beef ribs. Not chewy, but some snap. They were in close to 4-4.5 hours. Could have gone longer, but they were where I like em. MY effort with the half arse foil was more to capture juices.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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Thanks from:---> |
01-31-2013, 12:08 AM | #47 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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If anyone could, it'd be you!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-31-2013, 12:28 AM | #48 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Rough play by play for the chicken and turkey:
Coal In Cooker: 3PM Lid on at 3:15 Meat on: 3:21 Temp chart: No fancy graphs. I'm going off the note card I have with chicken blood and sauce on it! 3:36 - Temp 225 3:47 - 245 4:29 - 250 4:32 - 250 5:18 - 245 5:29 Meat temp check Turkey 147, whole fryer 170 (breast), halves 170 breast. 6:14 pulled all meat and sauced. Turkey stayed in longer, but beers got in the way of record keeping! I was a bit over on times but I also had a bit of mass in there. Not to mention that I was farking around with the intake. Just me, I had the Weber therm in the rebar hole and farked with the intake to see how it would react. Pockets of juice in the halves as you can see at time of pull. Neighbor came over, we ate, got the firepit going, kids played, we drank, talked, stoked the firepit, drank some more and around 1:10 when we called it quits I looked at the therm............200*. Many hours later. It was cooling down, slowly. My first run with it. I'll have more. I guarantee I'll push its limits. BobBRISKET..............I just gotta do a packer in it. It's calling me!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP Last edited by BobBrisket; 02-09-2013 at 07:04 PM.. |
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