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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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08-02-2009, 01:50 PM | #1 |
Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
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1st time cooking over hardwood coals!! w/ pron!!!
Today I finally graduated into the NC Pitmaster fraternity!! I cooked over Hardwood burned down to coals!! I cooked a 5.5 pound Butt and a rack of babybacks over hickory/oak/pecan burned down to coals. I used my burndown barrel and cooked in my drum hog-cooker!!! The babybacks were ok...But the pork was AWESOME!!!! Can't wait to do a whole hog using the OLE' school method. I posted a couple of pictures below!
Ron (The SmokeHouse Bandits BBQ Cooking Team)
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 Last edited by smalls65; 08-02-2009 at 01:50 PM.. Reason: spelling |
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08-02-2009, 02:21 PM | #2 |
Full Fledged Farker
Join Date: 03-12-09
Location: Currituck NC
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Great job! Does your team compete in the NC Pork council events with propane?
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08-02-2009, 02:45 PM | #3 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Looks pretty good to me.
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John, KCBS/MCBJ |
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08-02-2009, 03:01 PM | #4 |
Knows what a fatty is.
Join Date: 07-05-09
Location: brunswick ohio
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Looks mighty tasty
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08-02-2009, 05:27 PM | #5 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Very nice....It takes perseverance, but cooking without charcoals, and propane is very, very doable.... Peppa!!!!
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08-02-2009, 05:43 PM | #6 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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That is the only way I cooked pork until I made the drum, then I switched to charcoal and chunks but I want a drum with a door to go back to the real way.
Now that right there is real honest to god BBQ! Good job brother.
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Hot Rod Hog Cookers Association, Charter Member, President |
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08-02-2009, 05:51 PM | #7 |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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Those coals sure look hot,what was the temp?
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MILLSY AND I AM A MEATATARIAN |
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08-02-2009, 06:41 PM | #8 |
Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
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I really didn't wanna use the thermometers to check for temps...The ole' school Pit-Masters at Lexington BBQ or The Skylight Inn etc..would scorn using a thermometer in the Pit...I did it all on feel...I fired every 30-40 minutes and kept an eye on the meat to make sure it wasn't burning...It's hard work but to be able to say that I had a successful day using hardwood is PRICELESS!!!!! Can't wait to finish my Eastern Style Pit and do a whole hog over wood burned to coals!!!!
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 Last edited by smalls65; 08-02-2009 at 06:43 PM.. Reason: SPELLING |
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08-02-2009, 06:48 PM | #9 | |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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Quote:
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MILLSY AND I AM A MEATATARIAN |
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08-02-2009, 07:05 PM | #10 |
Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
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I didn't use thermo for the meat either...I did it all on feel....I kept an eye out for the meat pulling from the bone with ease...
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 |
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08-02-2009, 07:23 PM | #11 |
Full Fledged Farker
Join Date: 03-09-09
Location: cumberland md.
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ok we got a pic of the meat and the coals but what about the pit??
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NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone |
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08-02-2009, 07:27 PM | #12 |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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Great job,the only thing I do by fell is steak.
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MILLSY AND I AM A MEATATARIAN |
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08-02-2009, 07:28 PM | #13 |
Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
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Here is the Pit..
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 |
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08-02-2009, 07:32 PM | #14 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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I know when to pull my butts off the fire by feel, but I usually still stick a thermo in them while they sit there smoking on the counter, fearful of the coming slaughter. I have left them on so long that the bone pulled right out with a sharp tug and was almost clean. I'd call that pulling back from the bone for sure. a thermo will help you avoid leaving it on that long for sure. It gets too mushy in parts cooked that tender though. IMHO.
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Hot Rod Hog Cookers Association, Charter Member, President |
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08-03-2009, 08:06 AM | #15 |
Full Fledged Farker
Join Date: 08-02-09
Location: DeSoto County, MS
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More pictures of the pit please, Smalls,,,im gathering ideas to build my own and yours looks exactly what i had in mind. Pictures of where you place the coals,,,firebox ( if there is one), etc. Thanks!
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