GURU on Chargriller Outlaw or similar ??? Has anyone here .... - Page 2

queball · 06-21-2006, 01:33 PM

Not to pile on, but building and tending fire is what separates the purist from everyone else. The purist understands the skill and physical effort that goes into producing real bbq. An experienced purist excels at heat control and fuel consumption, and can produce fine product with even the most primitive gear. Tending fire for long cooks necessarily includes interrupted sleep. My pit is inside my screened cooking porch where I sleep in a hammick for long cooks. Aint nothing like a good sleeping bag and a hammick while tending a long cook in the middle of winter, accept that ragged old mattress at the duck camp.

Arlin_MacRae · 06-21-2006, 01:48 PM

Quote:

Originally Posted by queball

Not to pile on, but building and tending fire is what separates the purist from everyone else. The purist understands the skill and physical effort that goes into producing real bbq. An experienced purist excels at heat control and fuel consumption, and can produce fine product with even the most primitive gear. Tending fire for long cooks necessarily includes interrupted sleep. My pit is inside my screened cooking porch where I sleep in a hammick for long cooks. Aint nothing like a good sleeping bag and a hammick while tending a long cook in the middle of winter, accept that ragged old mattress at the duck camp.

Well said, Que!

ciret · 06-21-2006, 02:29 PM

Yep, there's nothin' like an over night cook to take what ever trouble I thought I was havin' and totally replace it with smoke & fire and some good eats. I just wish I had more time to sit back and just tend those nice long sessions.

Like Pooh & others said layin' down smelling like smoke, covered with soot, full of fresh q, nothin better for my soul.

Bigmista · 06-21-2006, 03:38 PM

God Bless BBQ and the Brethren.

Sawdustguy · 06-21-2006, 03:57 PM

Thank you Brother Mista. Can I get an AMEN and a HALLALUGH my Brothers!

big brother smoke · 06-21-2006, 04:08 PM

Amen! Q on my brothers.

ciret · 06-21-2006, 04:37 PM

Halleluiah!

Q_Egg · 06-21-2006, 07:42 PM

... all the glory to the Brethren and especially Brother Thirdeye.

I put my suffering aside, followed the words of the Brethren, most especially Brother Thirdeye, and was pulled back from the edge !

I suffered the 'thousand cuts' from working with expanded steel, burns from the grinder, and was enlightened. Today (my birthday) my local butcher (bless him) cut me a 2.5 lb (2.5 inch) bone-in ribeye steak to cook per Thirdeye's recent porn .... hallelujah!

In the first pic, the lump looks like the fires of eternal damnation, my new 6 gauge expando is positioned right above the coals, and the ribeye is ready to be marked! After 3 minutes per side, another pic shows my extra thick (praise be) SS griddle inserted on a standard cooking grate as a heat 'buffer'. An extended grate allows the steak to be rasied further to then roast at a cooker temp of 400*F.

Maverick probe monitor is set at 135*F and the roast lasts over 20 minutes. The result pic shows a birthday fantasm never before experienced! My wife even used the expression .... "the bark is wonderful" !!! ... "bark" .... from my wife ???? I must truly be a farker ! ..... maybe not a 'cook all night in my bvd's farker, but one of the Brethren . I must be, you even sent a birthday greeting!!

All's well that ends well .... hallelujah and amen!

thirdeye · 06-21-2006, 09:02 PM

Quote:

Originally Posted by BBQchef33

... then theres the "do u want to come shopping?(on a saturday afternoon) question from the better half. We have the ultimate excuse to NOT have to do anything..."I can't, i got stuff in the pit" is one of my favorite lines on that saturday afternoon. I dont have to go shop, and i get rewarded for it in the form of beer and bbq. :) ...

Man .... I've been lurking this thread, just goin' with the flow, until these words of wisdom popped out. Fark, we might be related. Heheee.

thirdeye · 06-21-2006, 09:10 PM

Quote:

Originally Posted by Q_Egg

... all the glory to the Brethren and especially Brother Thirdeye. I put my suffering aside, followed the words of the Brethren, most especially Brother Thirdeye, and was pulled back from the edge!...

Q_Egg,

I am humbled by your kind words....Someone wiser than I, Neil, said to me "Thirdeye, enjoy what you learn and share what you know, it's what we do here". These are words to live by. Sharing is as central to the code of barbecue as it is in life.

Sounds like a hell-of-a battle with the expando. Maybe a cut-off wheel is in your future??

PS: Happy Birthday

pqbbq · 06-21-2006, 10:17 PM

My two cents on this thread!

I have a Oklahoma Joe Longhorn that I love, but it takes a lot of tender loving care and I have to feed it wood quite often. I have been using apple and oak that we cut out of dead limbs out of our back yard trees.

If I do a really big brisket or a very large pork butt, I will cheat and finish it off in the very large crock pot we have all night - smoke for 12 or 13 hours and then let it sit in that thing on low all night long.

Works very well.

Q_Egg · 06-22-2006, 08:39 AM

... very interesting way to deal with an unexpected need to leave the pit and still have a good result!

Many thanks.

Arlin_MacRae · 06-22-2006, 09:13 AM

Beautiful steak, Tommy! <drooool>

06-21-2006, 01:33 PM	#16
queball On the road to being a farker Join Date: 07-26-05 Location: southwest of what's left of New Orleans Downloads: 0 Uploads: 0	Not to pile on, but building and tending fire is what separates the purist from everyone else. The purist understands the skill and physical effort that goes into producing real bbq. An experienced purist excels at heat control and fuel consumption, and can produce fine product with even the most primitive gear. Tending fire for long cooks necessarily includes interrupted sleep. My pit is inside my screened cooking porch where I sleep in a hammick for long cooks. Aint nothing like a good sleeping bag and a hammick while tending a long cook in the middle of winter, accept that ragged old mattress at the duck camp. __________________ Cajun Grill Super by Percy Guidry Cajun Microwave by Queball "If God did'nt want us to eat cows, he would'nt have made them out of meat."

06-21-2006, 02:29 PM	#18
ciret Full Fledged Farker Join Date: 05-02-04 Location: Racine, WI Downloads: 0 Uploads: 0	Yep, there's nothin' like an over night cook to take what ever trouble I thought I was havin' and totally replace it with smoke & fire and some good eats. I just wish I had more time to sit back and just tend those nice long sessions. Like Pooh & others said layin' down smelling like smoke, covered with soot, full of fresh q, nothin better for my soul. __________________ ==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching

06-21-2006, 03:38 PM	#19
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	God Bless BBQ and the Brethren. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

06-21-2006, 03:57 PM	#20
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	Thank you Brother Mista. Can I get an AMEN and a HALLALUGH my Brothers! __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

06-21-2006, 04:08 PM	#21
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Amen! Q on my brothers. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

06-21-2006, 04:37 PM	#22
ciret Full Fledged Farker Join Date: 05-02-04 Location: Racine, WI Downloads: 0 Uploads: 0	Halleluiah! __________________ ==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching

06-21-2006, 10:17 PM	#26
pqbbq Full Fledged Farker Join Date: 08-19-03 Location: Richardson Texas Downloads: 0 Uploads: 0	My two cents on this thread! I have a Oklahoma Joe Longhorn that I love, but it takes a lot of tender loving care and I have to feed it wood quite often. I have been using apple and oak that we cut out of dead limbs out of our back yard trees. If I do a really big brisket or a very large pork butt, I will cheat and finish it off in the very large crock pot we have all night - smoke for 12 or 13 hours and then let it sit in that thing on low all night long. Works very well.

06-22-2006, 08:39 AM	#27
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT Downloads: 0 Uploads: 0	... very interesting way to deal with an unexpected need to leave the pit and still have a good result! Many thanks. __________________ Tom B. aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser CB Bandera .. hooked me Traeger Texas 075 spoiled me

06-22-2006, 09:13 AM	#28
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Beautiful steak, Tommy! <drooool> __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

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