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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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01-26-2009, 05:29 PM
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#1 |
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Take a breath!
Join Date: 12-05-06
Location: Cedar Hill, TN
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Monday cook, late night maybe
Tonight I am cooking 4 racks of spares, untrimmed and two chuck roasts. No idea what to do with chucks (never been there before mod). One chuck in team allegro marinade, one in my brisket rub with a little vinegar to hold it on. Ribs, two in my regular comp rub, two in Ray "Red" Gill's Razorback pork rub.
Extra pic is my cousins Dale and Brenda Cloud. Finsihed 16th overall TOTY points. Wish I could cook like them!!! 
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker 
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01-26-2009, 08:07 PM
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#2 |
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Take a breath!
Join Date: 12-05-06
Location: Cedar Hill, TN
Downloads: 0
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two hours into the cook. Smoke'n'pit seems to be hungry tonight. Already added second pecan log at one hour and about 7 pounds more kingsford at two hours. Chucks are at 140. Do you wrap these like a brisket or what?
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker
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01-26-2009, 08:35 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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Looking good! I don't wrap chuckies, but I do flip them 3 or 4 times to keep the sides near the heat from charring.
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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01-26-2009, 09:42 PM
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#4 |
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is One Chatty Farker
  
Join Date: 07-31-08
Location: Belton, mo
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Looks good!
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-Shane Petzold- -MooCow BBQ team- -President of Operation BBQ Relief- -www.moocowbbq.com- -Home of the Make it Take it Drum Class- -kCBS/ CBJ- - Stoker powered stainless steel cabinet smoker-Mini & 3 Regular UDS-BLUE Weber OTG-Saffire ceramic grill-26" plow disc-Green mountain pellet -Haulmark Competition trailer- |
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01-26-2009, 10:51 PM
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#5 |
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Take a breath!
Join Date: 12-05-06
Location: Cedar Hill, TN
Downloads: 0
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chucks too about 3 hours. 2.25 pounds each. foiled one hour. wrapped in towels 1.5 hours. Team Allegro a little better than the one I use for brisket. Pics: allegro sliced, rubbed whole, rubbed sliced. Good eats. Just unfoiled ribs.
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker
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01-26-2009, 11:04 PM
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#6 |
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is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
Downloads: 0
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All of it looks good!!!!
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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01-26-2009, 11:48 PM
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#7 |
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Take a breath!
Join Date: 12-05-06
Location: Cedar Hill, TN
Downloads: 0
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Ribs done. 5.5 hours. I like the Red Gill's a little better, but it is probably too hot for comps. Maybe I will try finishing with a sweet glaze on the next batch. Freezing rain just started about 20 minutes before they got done.
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker
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01-26-2009, 11:51 PM
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#8 |
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is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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great smoke ring & nice pull on the ribs...
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Blues_n_Cues BBQ Concessions & Catering |
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