The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-27-2011, 09:31 PM   #1
DavidLSI
Knows what a fatty is.
 
Join Date: 01-31-11
Location: Gurnee, IL
Downloads: 0
Uploads: 0
Talking Cook once; eating 3 times and counting...

I smoked my first whole packer this past Saturday, which lead to:

1) my first burnt ends; man those things made it worth the effort. Never had them before this and I am totally in love with them now.

2) I tried a spicier rub then I have done before which made the meal a whole new experience. Watch the video to see the recipe borrowed from DD&D.

YouTube - MoGridders dry rub and DavidLSI's first burnt ends...

3) more meat than the family could eat in one meal, which presented a problem I have not had before. It took more time than I would have liked to get it up to 140, like it was stalled in the 130's for a long time.

4) Quesodillas the second night


5) Tonight I made a beef barley soup which brings me to the reason for this post... Man on man does that smokey flavor make soup something special.
DavidLSI is offline   Reply With Quote


Unread 04-27-2011, 09:49 PM   #2
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Congrats on your first packer. The learning never stops and you just get more critical of yourself on every cook..... that's what makes it fun.

Those burnt tips are over the top, huh? My boys beg me to cook a brisket, just for the burnt tips.

I am with you all the way on that smoked soup! Have you tried smoked turkey soup or smoked chicken soup? I do love the beef barley though! Makes the cold weather worth it..... oh that's right, I live in California!
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is online now   Reply With Quote


Unread 04-28-2011, 10:01 AM   #3
lionhrt
is one Smokin' Farker
 
lionhrt's Avatar
 
Join Date: 05-07-10
Location: Hamilton wa
Downloads: 0
Uploads: 0
Default

Loves me some burnt ends..just an other thought for your leftovers Brisket Chili oh so good.
__________________
Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera
lionhrt is offline   Reply With Quote


Unread 04-28-2011, 10:15 AM   #4
southernsmoker
is one Smokin' Farker

 
southernsmoker's Avatar
 
Join Date: 04-14-08
Location: NS, Canada
Downloads: 0
Uploads: 0
Default

Nice job..
__________________
Southern Smoker-Northern Division!
Lang 84D Longneck
Cookhack
Gone brick n mortar
southernsmoker is offline   Reply With Quote


Unread 04-28-2011, 11:03 AM   #5
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Oh, yeah....those chewy, smokey burnt ends.....
Nice job! Looks like you may need to invest in a Foodsaver vacuum sealer!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cook times: UDS <<<< WSM?!? IbrahimSS Q-talk 6 06-15-2011 11:43 AM
Babyback Cook Times Fyrman_Mike Q-talk 11 06-07-2011 10:31 AM
Competition rib cook times wormdrink67 Competition BBQ 36 04-27-2011 03:32 PM
Brisket Cook Times wormdrink67 Q-talk 16 12-17-2010 11:11 PM
cook times for pulled pork rusold Q-talk 7 05-14-2005 09:13 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:58 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts