sleebus.jones
is Blowin Smoke!
With the folks coming over for father's day, and a new grate in the firebox, it was time to fire up Cindy for some good eats. Decided on some country style ribs, cooked at 275 for 2 hours. A bit of a fail on my part, I got the temps a bit high, (past 325) and upon cutting into one, it became obvious that I didn't need to have them on there for 2 hours. Still tasty, but a wee bit on the dry side. Next time 1.5 hrs at 275 should be just about perfect.
Also, with the last cook, I had a request for more pictures. No problem. I kinda detailed most of the process so those interested in building their own Cindy can see how easy it is to fire.
So, I start mine with sticks and twigs for two reasons: 1. I've got lots 2. I'm a masochist
Doesn't take much to get it going. That weed burner only runs for maybe 5 minutes to get to this stage. Works great on the new fire grate, but also started pretty quick on the ground.
So, on the menu today are country style pork ribs (on clearance, yay!) which I pre-salted at 2.5g/lb the night before. Then they get wet with Worcestershire and seasoned with Meathead's Memphis Meat Dust.
On the pit and ready for their journey
One neat benefit of this pit is that you can use the holes in the blocks to preheat your splits. Once you put one of these splits on the coals, it catches almost immediately with very little start up smoke.
These holes right over the entrance to the pit are some of the hottest. It's like having a kiln combined with your pit. Very handy if you have some green wood on hand you want to dry. Some of this stuff was split just 3-4 weeks ago, but dried on a previous cook.
I jerry-rigged a top to my firebox as I had quite a bit of heat escaping out the top. This worked far better than appearances show.
Here's another handy tool for fire management; a set of crab tongs. You can get these at Academy. Very cheap and great for grabbing that wayward log and putting it exactly where you want it. Good mechanical leverage, you can move heavy logs with ease and the handle loops are big enough to use with gloves on.
Shoulda tried to stay in this range better...or pulled 'em sooner! :doh:
Action shot of how well that new grate is working. Really made getting heat up in the grill easy...maybe a bit too easy!
This may have been getting close to when I should have pulled 'em. Ha!
Finished product
Showing some "pig honey" which should make Pitmaster T happy.
All in all, still a good cook. Shame I killed them a bit, but I'll chalk it up to a learning experience and try again. Odd thing was that at 1.5 hrs they still were probing a bit tough. Seemed better at the 2 hr mark, but were dryer than I wanted. Next time I'll pull and cut one at 1.5 hrs and also keep the heat below 300.
Also, with the last cook, I had a request for more pictures. No problem. I kinda detailed most of the process so those interested in building their own Cindy can see how easy it is to fire.
So, I start mine with sticks and twigs for two reasons: 1. I've got lots 2. I'm a masochist
Doesn't take much to get it going. That weed burner only runs for maybe 5 minutes to get to this stage. Works great on the new fire grate, but also started pretty quick on the ground.
So, on the menu today are country style pork ribs (on clearance, yay!) which I pre-salted at 2.5g/lb the night before. Then they get wet with Worcestershire and seasoned with Meathead's Memphis Meat Dust.
On the pit and ready for their journey
One neat benefit of this pit is that you can use the holes in the blocks to preheat your splits. Once you put one of these splits on the coals, it catches almost immediately with very little start up smoke.
These holes right over the entrance to the pit are some of the hottest. It's like having a kiln combined with your pit. Very handy if you have some green wood on hand you want to dry. Some of this stuff was split just 3-4 weeks ago, but dried on a previous cook.
I jerry-rigged a top to my firebox as I had quite a bit of heat escaping out the top. This worked far better than appearances show.
Here's another handy tool for fire management; a set of crab tongs. You can get these at Academy. Very cheap and great for grabbing that wayward log and putting it exactly where you want it. Good mechanical leverage, you can move heavy logs with ease and the handle loops are big enough to use with gloves on.
Shoulda tried to stay in this range better...or pulled 'em sooner! :doh:
Action shot of how well that new grate is working. Really made getting heat up in the grill easy...maybe a bit too easy!
This may have been getting close to when I should have pulled 'em. Ha!
Finished product
Showing some "pig honey" which should make Pitmaster T happy.
All in all, still a good cook. Shame I killed them a bit, but I'll chalk it up to a learning experience and try again. Odd thing was that at 1.5 hrs they still were probing a bit tough. Seemed better at the 2 hr mark, but were dryer than I wanted. Next time I'll pull and cut one at 1.5 hrs and also keep the heat below 300.
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