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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 06-26-2008, 07:51 PM   #1
backporchbbq
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Default First cook by myself

Saturday I am doing my first cook by myself. I am taking ribs and chicken into work. They are a bunch of hungry EMT's and Paramedics. I am doing about 20 thighs, 6 racks of ribs and corn bread. I am thinking about using Texas Pecan or Texas Post Oak, I won in the auction. I am a little nervous, I have never cooked my myself, I have always had my brother or dad with me.

Any pointers?
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Unread 06-26-2008, 08:01 PM   #2
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Have plenty of beer on hand. What are you cooking on? You have the experience..everything will turn out great.
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Unread 06-26-2008, 08:07 PM   #3
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I would save the post oak for beef. Pecan is somewhat like hickory but milder, so should be great for both the ribs and thighs.

Depending on the size of your smoker, six racks of ribs is quite a few for a first time cook. You might consider a pork shoulder if you have the time to smoke it.

I am sure you will get good advice here and everything will turn out great. Good luck.
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Unread 06-26-2008, 08:54 PM   #4
Big George's BBQ
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Josh you will do fine. You do a good job at Comps. and at the house. You know how to do it
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Unread 06-26-2008, 09:15 PM   #5
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Just dont get in a hurry that what I always did when I first started.
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Unread 06-26-2008, 09:35 PM   #6
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Sounds like some of your brethren friends are confident you will be fine, so relax and have fun doing what you already know what to do. My only advise would be to not use the oak wood. Very quickly it can get bitter as usually it is more for heat than flavor. Just my $.02.
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Unread 06-26-2008, 09:40 PM   #7
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Post oak for beef. Pecan for ribs and poultry. Use the power of the Q....You can do it!
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Unread 06-26-2008, 10:35 PM   #8
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I would use the pecan for the ribs and bird,good luck on the smoke!!
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Unread 06-27-2008, 06:18 AM   #9
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Relax and have fun! You've done it all before. You'll do great!
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Unread 06-27-2008, 06:24 AM   #10
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You will be fine. Like everything else, all it takes is a little time!

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Unread 06-27-2008, 10:58 AM   #11
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Thanks for the wood advise. I don't have time to cook the shoulder, I have half a day and need to get the food to work. We have a meadow creek TS120. I have cooked before, just never alone. I always had other people to thow in their suggestions and comments.

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I would save the post oak for beef. Pecan is somewhat like hickory but milder, so should be great for both the ribs and thighs.

Depending on the size of your smoker, six racks of ribs is quite a few for a first time cook. You might consider a pork shoulder if you have the time to smoke it.

I am sure you will get good advice here and everything will turn out great. Good luck.
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Unread 06-27-2008, 02:36 PM   #12
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Take the best of the advise and toss the rest. If you have been doing it with help for any time at all, you know what you are doing. Take a deep breath, a big swig of beer, and put some meat on the grate! Everything will come out fine.

By the way, Smokey Hale says that stress causes your meat to be tough, so realx!
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Unread 06-27-2008, 02:50 PM   #13
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Have at it and don't worry.
I'll be great.
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Unread 06-27-2008, 02:54 PM   #14
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Get your fire going, check your temp., get our meat ready, and sit back and enjoy.
Drink your beer, check your smoker, and be patient.
Worst case scenario, you try it again and again.

We can be our own worst critics!
Best of Luck!
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Unread 06-27-2008, 02:58 PM   #15
backporchbbq
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Thanks for the vote of confidence. I will make sure I will post pron later tonight when I prep the ribs, and tomorrow during the cook.
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