oink
The BBQ BRETHREN FORUMS.


Our Homepage 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
Old 04-15-2013, 11:01 PM   #16
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

Looking good from here!! Keep it up!

You'll learn to relax eventually and will even give up some of the nitty gritty tasks like mopping. You'd be surprised at how many guys DON"T do that on here, myself included. You will even question the need for foiling eventually...

Your wife (or girlfriend) will eventually question your sanity too...
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
flyingbassman5 is offline   Reply With Quote


Old 04-15-2013, 11:11 PM   #17
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Darn skippy from here! Welcome enjoy yourself, It's only food, not a heart transplant. Yet.....
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 04-16-2013, 08:05 AM   #18
VeRTiGo91
On the road to being a farker
 
VeRTiGo91's Avatar
 
Join Date: 01-10-13
Location: Winchester, VA
Default

Looks great!! Welcome to your new obsession for sure!!
__________________
Char-Griller Duo/Weber 22.5 OTG/Brinkmann
VeRTiGo91 is offline   Reply With Quote


Old 04-16-2013, 11:07 AM   #19
1911Ron
is One Chatty Farker

 
Join Date: 04-09-12
Location: Ft. Mudge, Az
Default

They look good to me There plenty of knowledgeable people here and at the Weber kettle club site that can help you on your cooking on the kettle.
__________________
A bunch of Webers, a UDS and a Happy Cooker!


1911Ron is offline   Reply With Quote


Old 04-16-2013, 11:19 AM   #20
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

Looks great to me
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Old 04-16-2013, 11:57 AM   #21
Mason Dixon Bowhunta
Full Fledged Farker
 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
Default

Looks good
__________________
ROMANS 8:28
Mason Dixon Bowhunta is offline   Reply With Quote


Old 04-16-2013, 12:39 PM   #22
oifmarine2003
Babbling Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Off to a good start. Now, don't be a stranger!
__________________
Chris

I FINALLY ESCAPED THE PIT THAT IS ILLINOIS!!!!
oifmarine2003 is offline   Reply With Quote


Old 04-16-2013, 02:11 PM   #23
Fo Sizzle My Nizzle
is one Smokin' Farker

 
Fo Sizzle My Nizzle's Avatar
 
Join Date: 07-09-12
Location: Colorado Springs, CO
Default

Good looking grub for sure!
__________________
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300

When all else fails just ask yourself, WWGALD???
Fo Sizzle My Nizzle is offline   Reply With Quote


Old 04-16-2013, 02:18 PM   #24
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Default

Look good from here! Welcome,
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote


Old 04-16-2013, 03:11 PM   #25
Big M1ke
is one Smokin' Farker
 
Big M1ke's Avatar
 
Join Date: 02-05-13
Location: North Wales Pa
Default

I'm at hour 4 on my kettle as we speak. It took me a few tries but i've gotten the snake method down really well finally. She's been rolling at a steady 230 since i threw the ribs on at noon. I used to worry about temps constantly but now i just check it every hour and give em a spray of apple juice.
The kettle isn't as difficult to low and slow on as people think. Got me a drip pan, couple fire bricks and loaf pan with water on the grate over the coals. I use Stubb's briquettes. Haven't been able to figure out lump yet. I couldn't stay below 300.
Anywho....Those ribs look dead on to me.
__________________
GMG Davy Crockett---22.5 OTG "when i read about the evils of drinking, i gave up reading"
Big M1ke is offline   Reply With Quote


Old 04-16-2013, 04:37 PM   #26
sawtooth
Found some matches.
 
Join Date: 04-04-13
Location: Boise, ID
Default

Quote:
Originally Posted by Big M1ke View Post
I'm at hour 4 on my kettle as we speak. It took me a few tries but i've gotten the snake method down really well finally. She's been rolling at a steady 230 since i threw the ribs on at noon. I used to worry about temps constantly but now i just check it every hour and give em a spray of apple juice.
The kettle isn't as difficult to low and slow on as people think. Got me a drip pan, couple fire bricks and loaf pan with water on the grate over the coals. I use Stubb's briquettes. Haven't been able to figure out lump yet. I couldn't stay below 300.
Anywho....Those ribs look dead on to me.
Thanks!

If you get a chance, I would love to see a picture of your setup and hear any lessons you have learned about using the snake method. I was frustrated that I could not get the heat above 215 or so yesterday with all the vents open but I was only using a snake of 2X2 kingsford briquettes. I suppose I could add a 5th briquette and close the vents a bit if the temp gets too high.

Given that I have not yet mastered the snake, I was not ready to go with lump on the low and slow. I have been using Royal Oak and it burns super fast (not to mention the fact that the pieces are tiny and slip through my grate:( ).
sawtooth is offline   Reply With Quote


Old 04-16-2013, 04:43 PM   #27
JABonk
On the road to being a farker
 
JABonk's Avatar
 
Join Date: 04-05-13
Location: Buffalo, MN
Default

Looks darn tasty to me
__________________
Bomber-"the mistress" from Backyard Bombers BBQ
JABonk is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 10:57 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.