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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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11-04-2013, 07:50 AM | #1 |
is one Smokin' Farker
Join Date: 07-22-13
Location: Old Church, Virginia
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Mixed results weekend with some p0rn
I had a busy weekend some success in BBQ and some failures but I eat my mistakes :)
I received my new fire pit last week from Lone Star Grillz and it had it's maiden voyage on Saturday night while I smoked some boneless, skinless thighs. The thighs were a miss, I over seasoned them, had my timing off so the missus was getting eager and they were way to smokey. I think skinless takes on more smoke and I need to adjust some. Here is a pic of the pit I also did two butts on Saturday morning, started about 5AM, they were 9#'s or so each. I finished them the last couple of hours foiled in the oven so I could make a 7PM dinner. Here they are before the were pulled After they were pulled The PP was yummy The last few hours the butts were on my WSM I added a couple of racks of Spares I fought the wind all day and added more fuel while the ribs were on, that resulted in a lot of smoke, the ribs were good but the color was pretty sad and they were a little over cooked. The taste was good though
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Shirley Fab 24x70 trailer "Irene" 2 Weber performers 1984 Weber 22 Weber 18 Smokey Joe Weber Genesis Gasser Superfast Red Thermopen Old Church, Va Last edited by akoda; 11-04-2013 at 10:03 AM.. |
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Thanks from: ---> |
11-04-2013, 08:24 AM | #2 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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No such things as mistakes as long as they are edible. Just learning experiences.
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11-04-2013, 08:31 AM | #3 |
Knows what a fatty is.
Join Date: 09-13-13
Location: Greenville, SC
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Looks better than my ribs! I'd be happy with that cook.
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11-04-2013, 08:31 AM | #4 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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^^^^ yup! Just a good reason to try again!
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11-04-2013, 09:44 AM | #5 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Ditto.... Keeps Smoking.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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11-04-2013, 10:05 AM | #6 |
On the road to being a farker
Join Date: 08-11-12
Location: Glenburn, ND
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Great looking pit!!
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Owens BBQ Where to Shop - [URL="http://www.OwensBBQ.com"]www.OwensBBQ.com[/URL] Follow Tatonka Dust on Facebook - [URL]https://www.facebook.com/TatonkaDust[/URL] Follow Owens BBQ on Facebook - [URL="https://www.facebook.com/TatonkaDust"]https://www.facebook.com/OwensBBQ[/URL] |
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11-04-2013, 12:15 PM | #7 |
Full Fledged Farker
Join Date: 02-03-13
Location: Hoopeston IL
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Looks are for comps, if they taste good and everyone enjoys them who cares what the color is IMO. It all looks delish and I would be proud to serve it, the new pit looks great, may keep that company in mind when it is time to replace my current home built one.
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If it ain't smokin' it must be broken! |
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11-04-2013, 03:44 PM | #8 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Ditto Looks are definitely for comps.. and i like my ribs fall off the bone done... so in my book those are A+ Smokey goodness!
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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11-16-2013, 09:59 AM | #9 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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Looks pretty good for a first run, lessons learned and some tasty treats....I think you did very well.
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What ya smokin there? |
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11-16-2013, 10:05 AM | #10 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Practice makes perfect!
Don't get discouraged. What you are doing is not wrong. You just need some adjustments. You'll be fine... Keep at it and don't stop!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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11-16-2013, 10:18 AM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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If it taste good it taste good Ribs look fine You have to be careful with pbultry It takes on smoke quickly Use a mild wood like apple Cook at as higher temp like 325 indirect if you want it smoked Less time on the grill will give them better flavor or even cook direct around 325-350 with some wood Will still get a smoke flavor and the skin will be crispy
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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