Noob zone..

Robicus129 · 01-25-2013, 08:34 PM

An attempt... I do a lot of my stuff on a 22.5 OTG. I still use the brinkmann on long cooks but I have to watch it very closely which will wear you out on 12 + hour runs. I learned by trial and error (makes for a pist wife) and have come a long ways. I am amped to have found this site and have been reading since they cleared me. Enough to buy a PBC and surfing for a UDS.

Some of my novice do's:
The Mogollon Monster, "flied pork tenderloin stuffed with jalapeno's, chopped garlic, chopped smokie sausage and white onion (sautéed first) mixed with cream cheese. Roll it up, make the bacon weave and encase it.

Robicus Abominations
Flied chicken breasts stuffed with anaheim chili pepper (pepper is stuffed with cream cheese, white onion and garlic) wrapped in bacon.

Bourbon / marinade soaked roast's (not my recipe):

Tri-Tip:

Baby backs:

flyingbassman5 · 01-25-2013, 08:53 PM

Nice pron and welcome!! You will love the Pit Barrel. I do suggest getting a WSM or even better, building a UDS. To me, you just can't beat 225 for 6+ hours on a piece of meat.

jrn · 01-25-2013, 09:03 PM

Looks mighty fine!

jazzybadger · 01-25-2013, 09:11 PM

Looks like you're getting in the swing of things quickly. Welcome to the forum.

Oldbob · 01-25-2013, 09:15 PM

Everything looks good to Me !!

01-25-2013, 08:34 PM	#1
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash Downloads: 0 Uploads: 0	Noob zone.. An attempt... I do a lot of my stuff on a 22.5 OTG. I still use the brinkmann on long cooks but I have to watch it very closely which will wear you out on 12 + hour runs. I learned by trial and error (makes for a pist wife) and have come a long ways. I am amped to have found this site and have been reading since they cleared me. Enough to buy a PBC and surfing for a UDS. Some of my novice do's: The Mogollon Monster, "flied pork tenderloin stuffed with jalapeno's, chopped garlic, chopped smokie sausage and white onion (sautéed first) mixed with cream cheese. Roll it up, make the bacon weave and encase it. Robicus Abominations Flied chicken breasts stuffed with anaheim chili pepper (pepper is stuffed with cream cheese, white onion and garlic) wrapped in bacon. Bourbon / marinade soaked roast's (not my recipe): Tri-Tip: Baby backs: __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

01-25-2013, 08:53 PM	#2
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	Nice pron and welcome!! You will love the Pit Barrel. I do suggest getting a WSM or even better, building a UDS. To me, you just can't beat 225 for 6+ hours on a piece of meat. __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS

01-25-2013, 09:03 PM	#3
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Looks mighty fine! __________________ UDS, mini wsm

01-25-2013, 09:11 PM	#4
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Looks like you're getting in the swing of things quickly. Welcome to the forum. __________________ The Life of the Knife is Ended By! The Wife.

01-25-2013, 09:15 PM	#5
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Everything looks good to Me !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!