The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-16-2014, 05:22 PM   #16
tubby384
On the road to being a farker
 
Join Date: 06-09-13
Location: Sacramento, Ca
Default

Nice, congrats.
tubby384 is offline   Reply With Quote


Old 06-16-2014, 07:35 PM   #17
Wornslick
is one Smokin' Farker

 
Wornslick's Avatar
 
Join Date: 09-24-06
Location: Hannibal Missouri
Default

Nice looking baby, you will love it!

So how did you get it in and out of the truck?
__________________
Wornslick

Baby Stumps

Blue Weber, with a table

" The sunshine bores the daylights out of me "
Wornslick is offline   Reply With Quote


Old 06-16-2014, 07:46 PM   #18
CUTigerQ
is one Smokin' Farker
 
Join Date: 01-16-10
Location: Marietta, Ga
Default

Those pics are nice and all, but get that thing DIRTY for God's sake! Get some smoke in it! We wanna see meat pr0n!

CONGRATS on the score. Christmas morning is a great way to describe the feeling! I get my BWS on July 8th and feel like a kid at the beginning of December, ANTICIPATION is KILLING me!
__________________
Allen - A Pig and Some Smoke - Competition BBQ Team
CUTigerQ is offline   Reply With Quote


Old 06-16-2014, 10:03 PM   #19
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default

Quote:
Originally Posted by Wornslick View Post
Nice looking baby, you will love it!

So how did you get it in and out of the truck?
Like Kramer moving the Merv Griffin set...just turned it sideways and hooked it! :)

Sorry to digress...Seinfeld is a fav show. I parked the truck on a slight incline so the tailgate was closer to the ground. Since the Stumps was on its back, my spouse and I then just eased it slowly to the edge of the tailgate and gently tipped it down onto its wheels. Went quite smoothly though I wouldn't want to do this on a regular basis. If I want to transport again, I'll look at either a trailer or some kind of ramp.
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com
Reignman is offline   Reply With Quote


Old 06-16-2014, 10:09 PM   #20
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default

Quote:
Originally Posted by MariettaSmoker View Post
Those pics are nice and all, but get that thing DIRTY for God's sake! Get some smoke in it! We wanna see meat pr0n!

CONGRATS on the score. Christmas morning is a great way to describe the feeling! I get my BWS on July 8th and feel like a kid at the beginning of December, ANTICIPATION is KILLING me!
You are correct...time to stop posing and get to smoking! It won't do it itself. :) will be picking up ribs tomorrow and some lump so I can get started. Hope to share the first cook with you guys.

Enjoy that backwoods....July can't get here quick enough!
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com
Reignman is offline   Reply With Quote


Thanks from:--->
Old 06-19-2014, 07:23 PM   #21
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default Pumped about Stumps - First Cook Pics! :)

Well today was my first ever cook on the Stumps (well any smoker actually) and things turned out pretty darned good! I was pleased with consistent temp though it did take me a bit to get used to just "letting it cook" without checking on the gauge every 5 minutes or the chute or the ash pan....I felt I needed to keep an eye on something but in reality (and as I am sure everyone who has done this for a period of time) I just had to let nature take its course and trust that it will be ok. So here's a few pics:

1) One of the two racks all rubbed up and ready to go in:


2) Ribs done being wrapped and resting and ready for cutting:


3) Lunch plate all made up along with some homemade slaw. My spouse and I dug in and polished off quite a few chunks ourselves! :)
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com

Last edited by Reignman; 06-19-2014 at 07:38 PM..
Reignman is offline   Reply With Quote


Old 06-20-2014, 12:17 PM   #22
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default

Quick question for you bbq kings/queens out there: These first ribs were quite moist and came off the bone very easy. The family really liked that but my understanding is that "real ribs" should stay on the bone when bit into....so did I have them cook too long and that's why they fell off? Or is there some other trick? Thx.
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com
Reignman is offline   Reply With Quote


Old 06-20-2014, 12:24 PM   #23
Untraceable
Babbling Farker
 
Join Date: 05-19-11
Location: EAD
Default

No, that's just what people say when they cook tough ribs. You keep cooking tender and enjoy the crap out of them
Untraceable is offline   Reply With Quote


Thanks from:--->
Old 06-20-2014, 12:48 PM   #24
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Default

Those bones look great. What rub did you use? Sauced?

As far as a little tug or clean pull from the bone, it is personal preference. I don't want them so done that they fall off the bone when I try to slice them, but I also don't want to fight to take a bite.
__________________
Terry - There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker and Weber Summit Charcoal Grilling (WSCG) Station

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote


Old 06-20-2014, 12:55 PM   #25
winochef
On the road to being a farker
 
Join Date: 08-14-13
Location: Williamsburg Va.
Default

Do you have a BBQ Guru with that Baby?
__________________
Stumps XL Baby, Large BGE 1999(Sold),Napoleon Built in, Cyber WiFi BBQ Guru, On A Roll BBQ Team.
winochef is offline   Reply With Quote


Old 06-20-2014, 01:28 PM   #26
TheCougarGuy
Full Fledged Farker
 
Join Date: 06-08-14
Location: Livonia, Michigan
Default

Quote:
Originally Posted by Untraceable View Post
You keep cooking tender and enjoy the crap out of them
Hell yeah!
__________________
Primo Oval XL / Assassin 24 / Blackstone 36" griddle
TheCougarGuy is offline   Reply With Quote


Old 06-20-2014, 03:29 PM   #27
Untraceable
Babbling Farker
 
Join Date: 05-19-11
Location: EAD
Default

BTW, the Merv Griffin episode is one of my Favorites. Kramer is so ridiculous. Scandals and Animals
Untraceable is offline   Reply With Quote


Old 06-20-2014, 05:14 PM   #28
DanReSQman
Found some matches.

 
DanReSQman's Avatar
 
Join Date: 02-22-13
Location: Charleston, SC
Default

since you are now cooking with a gravity fed it will not dry out the ribs, thus allowing you to make a moist tender product, for competition judges look for a "clean Bite" where the meat is tender but has just a slight pull. This temp/texture is a narrow window on ribs. fall off the bone ribs or chin slappers are crowd/fan/family/friend favorites. Ive never had anyone but a judge say these ribs were too tender... so enjoy!
DanReSQman is offline   Reply With Quote


Old 06-20-2014, 07:04 PM   #29
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default

Quote:
Originally Posted by Untraceable View Post
No, that's just what people say when they cook tough ribs. You keep cooking tender and enjoy the crap out of them
Well said and thanks...we devoured them! :)

Quote:
Originally Posted by THoey1963 View Post
Those bones look great. What rub did you use? Sauced?
Just a simple home rub of salt/pepper/granulated garlic/chili powder and paprika. I spritzed with apple cider vinegar along the way plus squirted a little bit of a homemade tomato-based bbq sauce. I was very happy with the results but of course had nothing to compare it to (other than you pros here!) :)

Quote:
Originally Posted by winochef View Post
Do you have a BBQ Guru with that Baby?
Nope, no Guru (yet). I just let the Baby heat up close to 300 and then started tweaking the dampers to get it to settle at 275 and I was very happy that it barely moved +/- 5 degs over the 4 hr cook. I figure for a longer cook that a Guru will come in handy...it was suggested by the previous owner to grab the Guru along with an iGrill but I don't think the iGrill can work in tandem with the Guru...can it?!?

Quote:
Originally Posted by DanReSQman View Post
since you are now cooking with a gravity fed it will not dry out the ribs, thus allowing you to make a moist tender product, for competition judges look for a "clean Bite" where the meat is tender but has just a slight pull. This temp/texture is a narrow window on ribs. fall off the bone ribs or chin slappers are crowd/fan/family/friend favorites. Ive never had anyone but a judge say these ribs were too tender... so enjoy!
Thanks for the supportive words...I love a tender rib (so does my family) so I'll just focus on making sure the clan has a smile on their faces. :)
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com
Reignman is offline   Reply With Quote


Old 06-20-2014, 07:12 PM   #30
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default

Quote:
Originally Posted by Untraceable View Post
BTW, the Merv Griffin episode is one of my Favorites. Kramer is so ridiculous. Scandals and Animals
Agreed. I've seen it a million times but the whole scenario was making me giggle.

"Excuse me yeah. We're talking ... this way.". :)
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com
Reignman is offline   Reply With Quote


Reply

Tags
first cook, ribs, stumps

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.





All times are GMT -5. The time now is 08:12 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts