keeperofsecrets
Full Fledged Farker
We are having record heat in the south, but right before that wave hit, while the missus was out of town to see her folks, I decided to work out the temps and process for que on my open pit in my BBQ ShaQUE. The day before, I put 24 sticks of wood and cardboard in the pit:
At the gawdawful hour of 3 am, I started the fire:
4 am:
5 am:
6 am: I cleaned out my freezer a few days before and had one pork butt, one chuck roast, one brisket, and one three-boned beef back rib and put them on.
Put the lid on:
A few hours and a few spritz sessions later, I pulled off a small hunk of brisket I trimmed off of the packer the night before and cooked separately:
A little later, off came the back ribs:
Later, the chuck roast:
Then the pork butt. I didn't get a picture of it. Finally, about 4:00, the packer came off and it got sliced, vacuum sealed, and frozen for later use:
Last night, I made creamy risotto, parmesan coated ass-paragus and snap peas and served with the de-boned back rib meat:
It tasted better than it plated. Overall, everything worked out well.
Post-mortem (lessons learned):
1) Temperature: The pit insulates - especially with the lid - and is hotter than it appears. I didn't measure temps but will next time. The bottoms of the meats all were well-done.
2) Use aluminum instead of plywood as a lid or set up a separate burn barrel or area not near the plywood. I ended up catching it on fire where the wood overhung the fire I was burning for coals.
3) The conditions were perfect. A slight breeze, no rain, no gusts. Any change in these conditions might adversely impact the performance of the outdoor open pit.
cheers!
At the gawdawful hour of 3 am, I started the fire:
4 am:
5 am:
6 am: I cleaned out my freezer a few days before and had one pork butt, one chuck roast, one brisket, and one three-boned beef back rib and put them on.
Put the lid on:
A few hours and a few spritz sessions later, I pulled off a small hunk of brisket I trimmed off of the packer the night before and cooked separately:
A little later, off came the back ribs:
Later, the chuck roast:
Then the pork butt. I didn't get a picture of it. Finally, about 4:00, the packer came off and it got sliced, vacuum sealed, and frozen for later use:
Last night, I made creamy risotto, parmesan coated ass-paragus and snap peas and served with the de-boned back rib meat:
It tasted better than it plated. Overall, everything worked out well.
Post-mortem (lessons learned):
1) Temperature: The pit insulates - especially with the lid - and is hotter than it appears. I didn't measure temps but will next time. The bottoms of the meats all were well-done.
2) Use aluminum instead of plywood as a lid or set up a separate burn barrel or area not near the plywood. I ended up catching it on fire where the wood overhung the fire I was burning for coals.
3) The conditions were perfect. A slight breeze, no rain, no gusts. Any change in these conditions might adversely impact the performance of the outdoor open pit.
cheers!
