ಚಿಕನ್
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 11-24-2013, 02:08 PM   #1
Gettinit
On the road to being a farker
 
Join Date: 10-27-13
Location: Thomasville NC
Downloads: 0
Uploads: 0
Default explanation needed on...

....3, 2, 1 and these other (weird to me) numbers. Also, is there a book or something you guys are using to keep track and know what all of the acronyms and abbreviations?
Gettinit is offline   Reply With Quote


Unread 11-24-2013, 02:12 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

The Guide to the acronyms, and other non-nonsensical things LINKY
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 11-24-2013, 02:13 PM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

From the KCQuer Roadmap to the Q-Talk forum (in the stickies up top)

http://www.bbq-brethren.com/forum/sh...d.php?p=118285

Also, for acronyms (from the stickies section of the New member forum)

http://www.bbq-brethren.com/forum/sh...ad.php?t=70858
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Cooker to be named later/FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Thanks from:--->
Unread 11-24-2013, 02:13 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

Oh, and 3-2-1 is a method of cooking ribs.

3 hours unwrapped in the cooker
2 hours wrapped in foil in the cooker
1 hour unwrapped in the cooker
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 11-24-2013, 02:15 PM   #5
Gettinit
On the road to being a farker
 
Join Date: 10-27-13
Location: Thomasville NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Oh, and 3-2-1 is a method of cooking ribs.

3 hours unwrapped in the cooker
2 hours wrapped in foil in the cooker
1 hour unwrapped in the cooker

Is it all indirect?
Gettinit is offline   Reply With Quote


Unread 11-24-2013, 02:21 PM   #6
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

3-2-1 is the preferred method for making rib soup.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Unread 11-24-2013, 02:31 PM   #7
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by El Ropo View Post
3-2-1 is the preferred method for making rib soup.
Yes.

It should be added that this method only worked when everybody thought that 225* was BBQ.
__________________
Pitboss @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 11-24-2013, 02:35 PM   #8
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

Doesn't matter the heat source, direct or indirect. Bubba is correct though, over 225°F and you are making soup and bones.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 11-24-2013, 02:41 PM   #9
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Yes.

It should be added that this method only worked when everybody thought that 225* was BBQ.
AND, it was developed for full slab spares. Any higher temp or if you use trimmed spares or baby backs you need to adjust the times.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Cooker to be named later/FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L 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

Loading



All times are GMT -5. The time now is 04:32 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 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.