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cabo
04-17-2006, 11:05 AM
Ok, here’s my meager contribution to the Easter (Food) Porn.
Ya gotta remember, I got a real small family (in numbers), so I didn’t get to do a Mega Cook. It’s just my cousin, and me.
All I did here was, about 5 lbs. of country pork ribs (was looking for beef to try but, couldn’t find anything appealing), 12 chicken legs, and one fatty. YES, just one fatty. Bill (the cousin) says he doesn’t particularly care for fatties. I explained to him that was sacrilege, but he wouldn’t budge, until he tasted a stuffed one. Then I told him, he couldn’t have any….HeHeHe!!!
The fatty & the chicken turned out great, but the country ribs should have been foiled. I tried to do them sans the foil, so they weren’t “fall off the bone”, but tasty nonetheless.
I used the “New Kingsford”, but can’t give an honest opinion on that, because I also used a new gizmo (heat shield) to cut down on the size of the smoke box. It works great. I used about half the fuel I thought I would.
It should also work in the fire box to cut down on heat loss thru the fire box lid, for long cooks, if you keep the ash pan relatively clear for draft. More about that later, if you’re interested.
Now, some pics.

bruno
04-17-2006, 11:10 AM
Lookin GOOOOOOOD!

icemn62
04-17-2006, 11:17 AM
Good meal for the family. Sometimes small cooks are the best.

Kirk
04-17-2006, 11:17 AM
I concur, looking good! What'dya stuff the fatty with? I have to live vicariously through postings of food porn this week - my Saturday turkey breast smoke got vetoed. :evil:

chad
04-17-2006, 11:37 AM
Nice heat shield and I really like the chicken leg rack!! Good job, Harry!!

cabo
04-17-2006, 11:50 AM
I concur, looking good! What'dya stuff the fatty with? I have to live vicariously through postings of food porn this week - my Saturday turkey breast smoke got vetoed. :evil:


Oh man, I’m sorry!!!!!!:cry:
The stuffing for the fatty was, Prosciutto Piccolo, Pepper Jack cheese, Red Bell Pepper (for color), some green Bell Pepper, some slivers of Jalapeno (for taste & kick) and my rub for ribs, with additives. MMMMmmmm Good!!!:biggrin:

BrooklynQ
04-17-2006, 11:56 AM
Looks damn good cabo.

Ron_L
04-17-2006, 12:10 PM
That all looks sooo good! Especially the fatty and the chickie legs!

gotta go find something for lunch... BRB!

Arlin_MacRae
04-17-2006, 12:29 PM
Now there's a load of Q! I'm curious about your head shield - can you post plans for it??

Arlin

Sawdustguy
04-17-2006, 02:30 PM
Very nice! Alot better than I had for Easter. The family went out to eat for Easter this year and I had lobster tails. It was like chewing on a rubber Duck. It was way too overcooked.

cabo
04-17-2006, 02:32 PM
Now there's a load of Q! I'm curious about your head shield - can you post plans for it??

Arlin


Thanks,
The plan for the head (heat) shield is actually pretty simple. It’s 2 plates of 1/8 inch aluminum bolted together, making it ¼” thick. (This is for the Bandera. I can’t see why it can’t be used for other cookers, depending on the specs & what type of cooker it is). The two pieces allows for a space in between for more insulation. It has a hole in it about 3” diameter, with a slide cover as needed for drafting. The dimensions are a little less for the fire box, and a little more than the smoke chamber, making it usable in both. Yes I have had to put it in the smoke chamber at an angle, but with the placement of the drafting hole, It works. Now, the practicality of it working as a “heat shield” used in the firebox for using in more extended cooks remains to be seen. It should direct more heat into the smoke chamber with the 3 inch hole being closed. As I said the ash pan should be kept relatively clear, so that more heat & smoke can be diverted to the smoke chamber, thereby saving fuel. The U bolts were installed to enable me to remove the shield with a rod grooved to hold and lift the shield without burning my pinkies. Ain’t that sweet??? It was made by the guys in the machine shop at the paper. You gotta love those guys.

Bill-Chicago
04-17-2006, 02:38 PM
where'd the chicken leg holder dealie come from?

Kevin
04-17-2006, 02:40 PM
Just a thought on the firebox heat shield. I wonder if the large domed (coffined) lid for the fire box is just because it is made of light gauge steel and would warp if closer to the fire. A lot of the heavy gauge cookers seem to have a flat lid on the firebox. Would a simple mod be to just replace the domed lid with a lid fashioned from heavy gauge steel. Sure it would get hot, but the existing one does too.

kcquer
04-17-2006, 03:02 PM
Harry, great lookin' eats Brother!!

A word on the shield in the firebox. I've used my own version quite a bit, and mine works best in windy or cold conditions where the extra btu's are needed to keep pit temps up. In fairer weather, reducing the volume of the firebox seems to make it more difficult to get a clean fire. All this is based on stick burning, I'm anxious to see how you get along with yours.

cabo
04-17-2006, 03:19 PM
where'd the chicken leg holder dealie come from?




Bill, the chicken leg “dealie” came from ACE Hardware. We’ve got a real neat place here called “Hardware House” which is an ACE Hardware dealer. I was actually looking for something else when I ran across these. Bought them for about $9 bucks apiece. If anybody is interested, I might be able to find out, who or what, and make them available. Who knows!!!

cabo
04-17-2006, 03:23 PM
Just a thought on the firebox heat shield. I wonder if the large domed (coffined) lid for the fire box is just because it is made of light gauge steel and would warp if closer to the fire. A lot of the heavy gauge cookers seem to have a flat lid on the firebox. Would a simple mod be to just replace the domed lid with a lid fashioned from heavy gauge steel. Sure it would get hot, but the existing one does too.

Uhh yeah, What he said!!!!!!:rolleyes:

thirdeye
04-17-2006, 10:45 PM
Oh yeah, Everything looks good. Did you do the lollypop prep on the drumsticks or did they just come out that way 'cause of the rack?

PimpSmoke
04-18-2006, 12:33 AM
Would be real interested in those chickie leg thingie dealies, if'n ya find anything out.

Great lookin food Cabo. I did my first stuffed fattie with chipotles in adobo and velveeta. Damn Good!.

Oh yeah did I mention good lookin porn!!:grin:

chad
04-18-2006, 09:37 AM
I did a google search and found the leg rack

http://www.homedepot.com/prel80/HDUS/EN_US/jsearch/product.jsp?pn=090441

and at

http://www.goodwood-outdoor-cooking.com/leg_wing_rack.htm

and at http://www.bayouclassicdepot.com/category_28.htm

Looks like Bayou Classics may have the best price.

Solidkick
04-18-2006, 12:01 PM
Food looks great! Wish I was eating that instead of my veggie burger on 5 grain bun with 15 no fat potato chips.....I'd just about kill for some Q....

cabo
04-18-2006, 04:58 PM
Oh yeah, Everything looks good. Did you do the lollypop prep on the drumsticks or did they just come out that way 'cause of the rack?


I did the prep. All the racks do is hold them and give them the opportunity to get even heat all around without turning the legs or drumettes.
One shelf will hold 2 racks (or 24 legs) almost perfectly. I've got a hot spot running up the back of my 'Dera, so I still have to turn them around one time during a cook, but turning 1 or 2 racks beats the heck out of turning 24 legs one at a time.