Today's experiment: A different style.

PhilB · 03-06-2011, 12:23 PM

Well, here's the problem: It's a beautiful day here in British Columbia. I also happen to ride a motorcycle when I can. It's the first beautiful day in quite a while.

What's the problem you say? I'm on my last semester of an Bachelor's of Science (Computing Science) and I'm taking 4 upper division CS classes. I have one midterm, three assignments, and a project all due this week. Riding is not an option.

Solution: Some Q. Can't go anywhere, gotta make sure everything is under control in the WSM-like.

Here's another wrench in the spokes: I'm doing Atkins. No sugar. This means I have to try a different rub. So, I'm trying this one:

http://www.bbq-brethren.com/forum/sh...5&postcount=15

Also made my first fatty last time, and this time, I'm doing it with a bacon weave. We'll see how it all turns out!

landarc · 03-06-2011, 12:32 PM

Way to adjust, sounds like mealtime will be good.

PhilB · 03-06-2011, 12:36 PM

Also going to try a "dry" style rib, and I'm just leaving it alone (no mop, no foil, just smoke and heat) until it's done!

codger · 03-06-2011, 12:37 PM

I saved that rub recipe, sounds good. Let us know how it turns out.

PhilB · 03-06-2011, 12:48 PM

I assumed the recipe called for table salt, and I use kosher salt, so I multiplied by 1.5 as per Meathead's site, which means I used 1/2 cup of salt. Hopefully, it doesn't end up too salty.

PhilB · 03-06-2011, 12:50 PM

That brings up another interesting question. When looking at fatties here (before they are cooked), the sausage meat (Jimmy Dean's, I presume) looks pink. I got some Maple Leaf last time, and thought it was waaaay too fatty. The stuff looked almost all white.

I got a different brand this time, and same thing. If it still tastes way too fatty, I'm switching to the Johnsonville italian sausage next time, as I can see that stuff in the package at least and see there's some meat in there!

landarc · 03-06-2011, 12:52 PM

I sometimes buy bulk sausage from butcher, which I can see in the tray.

Crazy Harry · 03-06-2011, 01:31 PM

I grind up a pork butt to make my own sausage, there are plenty of recipes around here.

Campfire Girl · 03-06-2011, 02:33 PM

Mr. PhilB, I like to buy my sausage from a deli. then I know what i'm getting every time.

But it sounds like you have everything under control.

PhilB · 03-06-2011, 02:41 PM

Yeah, will definitely find a better source than this crap. Also, we're about 2:15 in or so, and I just had the flap. It was delicious.

I also need to find a source for pork butt, now that I think about it. Need to find a real butcher.

PhilB · 03-06-2011, 04:10 PM

Fatty's done:

landarc · 03-06-2011, 05:47 PM

It looks good to me.

PhilB · 03-06-2011, 07:47 PM

The ribs:

Noticed, they "sweated". This is just rub, no mop, no foil, no spritz, no butter, no anything but just meat, rub, smoke, and heat.

My impression: I really like the bark. I may just stop foiling altogether. I never did it a lot (never for more than an hour), but this bark is beautiful, and I love the texture. Not sure how much the rub has to do with it.

This rub is a little too salty for me, so I'll probably cut down on the salt proportion for the next batch. Besides that, I like it. A pleasant change from the usual KC style sweet rib.

bluetang · 03-06-2011, 08:13 PM

Yummo there Man

txschutte · 03-06-2011, 08:43 PM

Looks like everything went well!

03-06-2011, 12:23 PM	#1
PhilB On the road to being a farker Join Date: 09-05-10 Location: Vancouver, BC Downloads: 0 Uploads: 0	Today's experiment: A different style. Well, here's the problem: It's a beautiful day here in British Columbia. I also happen to ride a motorcycle when I can. It's the first beautiful day in quite a while. What's the problem you say? I'm on my last semester of an Bachelor's of Science (Computing Science) and I'm taking 4 upper division CS classes. I have one midterm, three assignments, and a project all due this week. Riding is not an option. Solution: Some Q. Can't go anywhere, gotta make sure everything is under control in the WSM-like. Here's another wrench in the spokes: I'm doing Atkins. No sugar. This means I have to try a different rub. So, I'm trying this one: http://www.bbq-brethren.com/forum/sh...5&postcount=15 Also made my first fatty last time, and this time, I'm doing it with a bacon weave. We'll see how it all turns out! __________________ Phil -- 22.5 OTG with Cajun Bandit conversion, red DigiQ to match the red Thermapen.

03-06-2011, 12:32 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Way to adjust, sounds like mealtime will be good. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-06-2011, 12:36 PM	#3
PhilB On the road to being a farker Join Date: 09-05-10 Location: Vancouver, BC Downloads: 0 Uploads: 0	Also going to try a "dry" style rib, and I'm just leaving it alone (no mop, no foil, just smoke and heat) until it's done! __________________ Phil -- 22.5 OTG with Cajun Bandit conversion, red DigiQ to match the red Thermapen.

03-06-2011, 12:48 PM	#5
PhilB On the road to being a farker Join Date: 09-05-10 Location: Vancouver, BC Downloads: 0 Uploads: 0	I assumed the recipe called for table salt, and I use kosher salt, so I multiplied by 1.5 as per Meathead's site, which means I used 1/2 cup of salt. Hopefully, it doesn't end up too salty. __________________ Phil -- 22.5 OTG with Cajun Bandit conversion, red DigiQ to match the red Thermapen.

03-06-2011, 12:50 PM	#6
PhilB On the road to being a farker Join Date: 09-05-10 Location: Vancouver, BC Downloads: 0 Uploads: 0	That brings up another interesting question. When looking at fatties here (before they are cooked), the sausage meat (Jimmy Dean's, I presume) looks pink. I got some Maple Leaf last time, and thought it was waaaay too fatty. The stuff looked almost all white. I got a different brand this time, and same thing. If it still tastes way too fatty, I'm switching to the Johnsonville italian sausage next time, as I can see that stuff in the package at least and see there's some meat in there! __________________ Phil -- 22.5 OTG with Cajun Bandit conversion, red DigiQ to match the red Thermapen.

03-06-2011, 12:37 PM	#4
codger Full Fledged Farker Join Date: 08-02-10 Location: Ronan Montana Downloads: 0 Uploads: 0	I saved that rub recipe, sounds good. Let us know how it turns out.

03-06-2011, 12:52 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I sometimes buy bulk sausage from butcher, which I can see in the tray. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-06-2011, 01:31 PM	#8
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	I grind up a pork butt to make my own sausage, there are plenty of recipes around here. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

03-06-2011, 02:33 PM	#9
Campfire Girl On the road to being a farker Join Date: 09-18-10 Location: At Home Downloads: 0 Uploads: 0	Mr. PhilB, I like to buy my sausage from a deli. then I know what i'm getting every time. But it sounds like you have everything under control. __________________ CG

03-06-2011, 02:41 PM	#10
PhilB On the road to being a farker Join Date: 09-05-10 Location: Vancouver, BC Downloads: 0 Uploads: 0	Yeah, will definitely find a better source than this crap. Also, we're about 2:15 in or so, and I just had the flap. It was delicious. I also need to find a source for pork butt, now that I think about it. Need to find a real butcher. __________________ Phil -- 22.5 OTG with Cajun Bandit conversion, red DigiQ to match the red Thermapen.

03-06-2011, 04:10 PM	#11
PhilB On the road to being a farker Join Date: 09-05-10 Location: Vancouver, BC Downloads: 0 Uploads: 0	Fatty's done: __________________ Phil -- 22.5 OTG with Cajun Bandit conversion, red DigiQ to match the red Thermapen.

03-06-2011, 05:47 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It looks good to me. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-06-2011, 07:47 PM	#13
PhilB On the road to being a farker Join Date: 09-05-10 Location: Vancouver, BC Downloads: 0 Uploads: 0	The ribs: Noticed, they "sweated". This is just rub, no mop, no foil, no spritz, no butter, no anything but just meat, rub, smoke, and heat. My impression: I really like the bark. I may just stop foiling altogether. I never did it a lot (never for more than an hour), but this bark is beautiful, and I love the texture. Not sure how much the rub has to do with it. This rub is a little too salty for me, so I'll probably cut down on the salt proportion for the next batch. Besides that, I like it. A pleasant change from the usual KC style sweet rib. __________________ Phil -- 22.5 OTG with Cajun Bandit conversion, red DigiQ to match the red Thermapen.

03-06-2011, 08:13 PM	#14
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Yummo there Man __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

03-06-2011, 08:43 PM	#15
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Looks like everything went well! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

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