ブタ
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 10-12-2011, 08:36 PM   #1
danparker77
On the road to being a farker
 
Join Date: 10-06-11
Location: Olney, IL
Downloads: 0
Uploads: 0
Default Is this like most forums? Everyone like picture?

Only my second post here but I am willing to bet most people here love pictures. All the other boards I am a member of do. So without further adieu I give you my first two runs in the WSM. The initial trial run was the ribs and beans. They cooked for 4 hours. The second adventure was a 14.5 hour butt. Both tasted awesome. So what do you all think? This what it's supposed to look like? Any advice and/or opinions are welcome!

BTW I hope this is the right place to post this. If not, my feelings wont be hurt if a Mod moves it to its proper place.

Attachment 58165

Attachment 58166

Attachment 58167

Dan Parker (need to get a sig line)

Last edited by danparker77; 11-04-2012 at 11:18 AM..
danparker77 is offline   Reply With Quote


Unread 10-12-2011, 08:38 PM   #2
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Oh yeah, a picture really is worth a thousand words (although completely unnecessary to comply with our statute). I think most of us would rather see what you posted there than read a 3,000 word essay.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Unread 10-12-2011, 08:41 PM   #3
martyleach
Babbling Farker

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

Yup, you got it! Got the right place to post and the right Forum. Loving those pictures (pron). Keep 'em coming and welcome!
__________________
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 offline   Reply With Quote


Unread 10-12-2011, 08:52 PM   #4
Terry The Toad
is one Smokin' Farker

 
Terry The Toad's Avatar
 
Join Date: 08-16-11
Location: Saint Cloud, FL
Downloads: 0
Uploads: 0
Default

To expand a bit on what Marty said... pictures are called "pron" (similar to another word but with the 'r' and 'o' reversed.) I guess that's to keep our food pics from showing up in google searches when the searcher was interested in something else entirely?

Anyway, yes, we love pics!
Terry The Toad is offline   Reply With Quote


Unread 10-12-2011, 08:55 PM   #5
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Ya dun good!
__________________
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 10-12-2011, 08:59 PM   #6
Dallas Dan
is one Smokin' Farker
 
Join Date: 02-28-11
Location: Dallas, Texas
Downloads: 0
Uploads: 0
Default

Nice job! I like that plate too. A great way to serve Q.
__________________
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen
Dallas Dan is offline   Reply With Quote


Unread 10-12-2011, 09:06 PM   #7
danparker77
On the road to being a farker
 
Join Date: 10-06-11
Location: Olney, IL
Downloads: 0
Uploads: 0
Default

As a second thought, I do have one quick question concerning both cooks. I am not quite getting the holding in a cooler thing. I mean I understand the concept (foil, wrap in blankets....) however, both times after only and hour to 1.5 the meat was just barely warm? I am thinking about warming some fire bricks in the oven and placing in the cooler along with next time. Am I doing anything wrong here? I keep reading about 3-4 hours and still hot?


Quote:
Originally Posted by Dallas Dan View Post
Nice job! I like that plate too. A great way to serve Q.
Must come clean here. ALL the coke stuff (quite a bit) in the house is my wife's!
__________________
Dan Parker (22.5 OTG, Silver Smokey Joe, 18.5 WSM)
danparker77 is offline   Reply With Quote


Unread 10-12-2011, 09:10 PM   #8
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Pre-heat the coolers... throw in a few bath towels that were hot out of the dryer... or pour in a spaghetti pot of boiling water for 10-15 minutes in advance.

Goes for the Cambro/Carlisle food carriers... a tray of hot water to warm it up... good for hours!
__________________
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 10-12-2011, 09:10 PM   #9
smokainmuskoka
is one Smokin' Farker

 
smokainmuskoka's Avatar
 
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
Downloads: 0
Uploads: 0
Default

Awesome Grub!
smokainmuskoka is offline   Reply With Quote


Unread 10-12-2011, 09:56 PM   #10
Harbormaster
Quintessential Chatty Farker
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Looks really good. That WSM is a friggin' machine, ain't it?
Ribs in 4 hours? How hot were ya cooking them? Mine usually take about 6 hours at 250 dome.
When coolering, use the smallest cooler possible, that way there's less air to keep warm. I did 4 butts this past weekend. Foiled and coolered them at 1:00am, and they were almost too hot to pull at 6:30am. I had them in an old Omaha Steaks styrofoam cooler. The four butts filled it.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is online now   Reply With Quote


Unread 10-12-2011, 10:05 PM   #11
lazy butt
On the road to being a farker
 
lazy butt's Avatar
 
Join Date: 08-12-11
Location: Olpe Kansas
Downloads: 0
Uploads: 0
Default

good job and keep them coming.
__________________
Karl Baker "Lazy Butt BBQ Crew"
lazy butt is offline   Reply With Quote


Unread 10-12-2011, 10:08 PM   #12
danparker77
On the road to being a farker
 
Join Date: 10-06-11
Location: Olney, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Harbormaster View Post
Looks really good. That WSM is a friggin' machine, ain't it?
Ribs in 4 hours? How hot were ya cooking them? Mine usually take about 6 hours at 250 dome.
When coolering, use the smallest cooler possible, that way there's less air to keep warm. I did 4 butts this past weekend. Foiled and coolered them at 1:00am, and they were almost too hot to pull at 6:30am. I had them in an old Omaha Steaks styrofoam cooler. The four butts filled it.
I can't remember how big the ribs were. They weren't that big. Temp held pretty steady at 250. I was on the fence on whether to leave them on a while longer but...... well I couldn't wait any longer. I'll take your advice and Bandit's advice on preheating the cooler first next time. As for the WSM, I couldn't be happier, I stayed up the whole time with the butt, but only had to make about 3 vent adjustments the whole 14 hours. Not counting a few taps on the legs and stirring the coals at the about the 12 hour mark.

Now that I said that last part about not being happier.....everyone feel free to tell me what I am missing and why I need at least a dozen different types of (insert whatever) and why I need all three variations of each type. This isn't my first rodeo! I know how it starts!
__________________
Dan Parker (22.5 OTG, Silver Smokey Joe, 18.5 WSM)
danparker77 is offline   Reply With Quote


Unread 10-12-2011, 10:28 PM   #13
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Personally, I prefer text only posts with no pr0n.
__________________
Michael
KCBS/PNWBA
Custom Engraved Wine Barrel Lids

"Hold on, if love is the answer you're home" - Daft Punk

Last edited by NorthwestBBQ; 10-12-2011 at 11:40 PM..
NorthwestBBQ is offline   Reply With Quote


Thanks from:--->
Unread 10-12-2011, 10:37 PM   #14
JMSetzler
Babbling Farker
 
Join Date: 04-25-11
Location: Valdese, NC
Downloads: 0
Uploads: 0
Default

Nice work! The ribs look great :)
__________________
Kamado Joe Jr. ° Kamado Joe Big Joe ° Kamado Joe Classic ° Old Country BBQ Pits Brazos Offset
UDS ° Traeger Lil' Texas Elite
JMSetzler is offline   Reply With Quote


Unread 10-12-2011, 11:09 PM   #15
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Great looking que, bro!
__________________
Michael
KCBS/PNWBA
Custom Engraved Wine Barrel Lids

"Hold on, if love is the answer you're home" - Daft Punk

Last edited by NorthwestBBQ; 10-12-2011 at 11:39 PM..
NorthwestBBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
BGE Forums? OneHump Q-talk 36 12-08-2010 03:06 PM
Is this forum going the way of other forums Merl Competition BBQ 144 11-03-2010 10:05 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 09:51 PM.


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