PhilB
Knows what a fatty is.
- Joined
- Sep 5, 2010
- Location
- Vancouve...
You can see the conversion with the Cajun Bandit here:
http://www.bbq-brethren.com/forum/showthread.php?t=94910
Here's what I cooked to test out my new Cajun Bandit (conversion to WSM style cooker from a kettle):
Jerk chicken:
Cutaway to see the goodness:
Ackee and saltfish (not done on the BBQ, but what the heck, since I'm posting pr0n):
The supermarket where I got the chicken had beef back ribs (sorry, "Fred Flinstone Beef Ribs" :roll
on sale. That rack was only $5, so I figured I could experiment with it:
A side view:
Man, the Cajun Bandit/WSM held fairly steady with basically no tweaking for over 6 hours. Required a bit of tweaking when the rain kicked up, but that's about it. I like it.
That chicken was just marinaded in Walkerswood jerk marinade overnight. The beef ribs were coated in the beef dry rub recipe found here:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html
and left overnight.
Neither got any foil, sauce, or anything else but low and slow until it was done (the chicken took almost 4 hours, the ribs about 5.5). I started out at about 225, and cranked it up to about 250 after about 2 hours. The jerk chicken is by far the best I've had. The ribs are also really good, but there's obviously not much meat on/between beef back ribs. What is there is very, very tasty, though.
Gonna have to learn/practice brisket over the winter, as the missus' family would like me to bring one for Passover if I could.
Phil
http://www.bbq-brethren.com/forum/showthread.php?t=94910
Here's what I cooked to test out my new Cajun Bandit (conversion to WSM style cooker from a kettle):
Jerk chicken:
Cutaway to see the goodness:
Ackee and saltfish (not done on the BBQ, but what the heck, since I'm posting pr0n):
The supermarket where I got the chicken had beef back ribs (sorry, "Fred Flinstone Beef Ribs" :roll
on sale. That rack was only $5, so I figured I could experiment with it:
A side view:
Man, the Cajun Bandit/WSM held fairly steady with basically no tweaking for over 6 hours. Required a bit of tweaking when the rain kicked up, but that's about it. I like it.
That chicken was just marinaded in Walkerswood jerk marinade overnight. The beef ribs were coated in the beef dry rub recipe found here:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html
and left overnight.
Neither got any foil, sauce, or anything else but low and slow until it was done (the chicken took almost 4 hours, the ribs about 5.5). I started out at about 225, and cranked it up to about 250 after about 2 hours. The jerk chicken is by far the best I've had. The ribs are also really good, but there's obviously not much meat on/between beef back ribs. What is there is very, very tasty, though.
Gonna have to learn/practice brisket over the winter, as the missus' family would like me to bring one for Passover if I could.
Phil
