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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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09-06-2013, 09:00 PM
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#1 |
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is one Smokin' Farker
  Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Finally got my new cooker, with Ribs and Beef pRon
Hello all,
After 16 weeks I finally got my Backyard Bomber MJH, unfortuntely it was missing the Guru and an ash pan.  Everything finally arrived by week 18, time to do some cooking. I seasoned it as you normally would and then ran a couple of fatties through, so far so good. For Labor Day weekend I did 2 pork butts from Sams's (16 lbs), They turned out fantastic, unfortunately I forgot to take any pics (sorry). 2013-08-20 15.16.12.jpg 2013-08-20 18.30.33.jpg On to the main event, did some ribs that had great flavor but I had to pull a little early (the wife was starving)  so they had a little too much tug.I started out with a cryo pack of spares. P1000300.jpg I cut them down to 3 St. Louis racks and the trimmings, covered them in Yardbird and on they went. P1000301.jpg P1000302.jpg The racks look like this when they came off. P1000303.jpg I cut them up and we got busy!  P1000304.jpg P1000305.jpg Tonight I took a shot at my first Pepper Stout Beef. I started with some Mesquite (I'm out of cherry at the moment). P1000322.jpg Added these to the mix. P1000325.jpg P1000324.jpg While the cooker was heating up, I started working on these. Did one with S,P, & G, the other with SM Peppered Cow. P1000326.jpg P1000328.jpg While they were on at 300 F I chopped up some peppers and onions. P1000329.jpg When the meat hit 165 F IT I put them in the pan (read hot tub of goodness) with the veggies, Guinness, and Worcestershire. P1000331.jpg I took them up to 205 IT and held them there for about an hour to let everything melt, and ended up with this tasty treat. Next time I might add a little beef broth and reduce it after the cook to intensify the flavor, but it was good as is. P1000332.jpg P1000333.jpg Thanks for viewing this lengthy, pRon saturated post. Hope you enjoyed!
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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09-06-2013, 09:35 PM
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#5 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Troy that looks excellent! Congrats on the new smoker too!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-06-2013, 09:43 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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BAM! Mighty Fine!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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09-06-2013, 10:04 PM
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#7 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Yes sir that looks good.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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09-07-2013, 01:27 AM
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#8 |
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somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Congrats on the new toy, err, I mean smoker :). Te food looks mighty tasty.
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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] |
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09-07-2013, 04:29 AM
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#9 |
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Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Great looking smoker my friend.
All the pr0n made my mouth water, good going!!!!!
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[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 |
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09-07-2013, 04:32 AM
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#10 |
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is one Smokin' Farker
Join Date: 08-22-13
Location: Bealeton, Va
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What a way to break in that beautiful smoker! NICE!!
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Larry Wolfe ---------------------------- [URL="http://www.youtube.com/user/TheWolfePit"][B][COLOR="Red"][U]The Wolfe Pit[/U][/COLOR][/B][/URL] |
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09-07-2013, 08:40 AM
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#11 | |
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is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Quote:
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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09-07-2013, 02:35 PM
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#12 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Nice smoker, and nice food!
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09-07-2013, 05:35 PM
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#13 |
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is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Great looking food, love those chuckies. I'm sure you know if you turn the metal spacers so the small side goes up against the solid wall and the other on the opposite side, you create the maze or minion method for the fire to follow.
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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09-07-2013, 06:22 PM
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#14 |
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is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Awesome smoker. Great food. Enjoy!
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Stick burner. |
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09-07-2013, 08:39 PM
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#15 |
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is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Looks awesome!!
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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what kinda capacity that cooker have?
