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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.


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Unread 10-13-2013, 11:12 PM   #1
gtr
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Thumbs up My Weekend With My Mostly New WSM - Thanks Moose!

A while back, Moose gave ma a lid to a 22.5 WSM, which at some point I was gonna mod to fit my UDS, but me, being me, never did it. A year or 2 passes and now Moose gives me a charcoal bowl and body for a WSM. I ordered replacement parts (grates, ring, etc.) and fired it up Friday nite for a dry run. Used Trader Joe's briqs (which is Rancher) as the fuel.

Yesterday I cooked a chix on it - brined it in a brine that had BPS Jallelujah jalapeno salt, then dusted the chix with the same stuff.

Here's the cooker next to my first love, my '93 22.5 kettle.


Gave it a shot running it with an empty pan - seemed to lead to heavy smoke, esp. for chix - you can see the skin is a little tough on the legs there. After I hit around 170 in the thigh, I held it covered in a pan in a 150 degree oven for a while, which helped with the skin. It was pretty dang good - smoke was heavy, but the Jallelujah salt shined through very nicely and made for a nice tasting chix.



Did some whole spares today. I normally do ribs dry, but I've glazed the last couple racks after eating lcbateman3's mighty fine - and sauced - ribs. The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing Rub when I pulled 'em off the cooker. Ran it with water in the pan this time - I liked that much better. I'm probably gonna go get some sand this week and give that a run.


I was feeling nutty, so I hit some almonds with butter and the jalapeno salt and smoked 'em. I'll know what they taste like better tomorrow - smoked almonds seem kinda flavorless to me on the days I cook them, and the next day is when I know what they really taste like.



All in all a pretty dang delicious weekend.

Thanks for looking!
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Last edited by gtr; 10-14-2013 at 12:23 AM..
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Unread 10-13-2013, 11:46 PM   #2
ironmanerik
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"The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing salt"

I have been using dry rub s,p,go,cayenne, and sauce on my ribs. You have layers of flavor I am gonna have to get more creative, They look and sound great!
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Unread 10-14-2013, 12:27 AM   #3
gtr
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Thanks! I'm actually a big fan of simple and straightforward, but I like to change it up from time to time - and I'm guessing my family likes it when I change things up - I catch myself feeding them the same ol' thing sometimes.

BTW I mis-typed - I meant to say "BPS Happy Ending Finishing Rub" rather than "BPS...Salt".
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Unread 10-14-2013, 12:56 AM   #4
westy
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Nice all the way around! Those almonds look crazy good.
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Unread 10-14-2013, 02:09 AM   #5
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Yum!
Have Phun with your new toy!
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Unread 10-14-2013, 02:57 AM   #6
sliding_billy
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That ll looks great!
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Unread 10-14-2013, 05:41 AM   #7
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That's one way to get a WSM going!
That all looks really good
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Unread 10-14-2013, 06:33 AM   #8
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I'd say your'e 3-for-3. Nice looking cooks. Thanks for the almond idea!
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Unread 10-14-2013, 06:41 AM   #9
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Everything looks tasty from here. If ya don't get the sand, try making fist-sized balls of foil and filling the pan 1/2-3/4 then covering with a couple layers of foil (those are for easy cleanup) works well for me. YMMV
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Unread 10-14-2013, 07:01 AM   #10
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Three Cheers For Moose!
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Unread 10-14-2013, 07:39 AM   #11
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I would hit all 3 of those in a heartbeat.
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Unread 10-14-2013, 08:32 AM   #12
Al Czervik
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A most excellent cook my Tenne-Cali brother! Gonna have to try out a few of those techniques myself!
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Unread 10-14-2013, 08:32 AM   #13
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Looks great gtr!
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Unread 10-14-2013, 08:49 AM   #14
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Looks like some mighty fine eats right there. Congrats on the new cooker brother. I know you needed another one.
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Unread 10-14-2013, 08:53 AM   #15
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Looks real good to me!
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