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View Full Version : My Weekend With My Mostly New WSM - Thanks Moose!

gtr
10-13-2013, 11:12 PM
A while back, Moose gave ma a lid to a 22.5 WSM, which at some point I was gonna mod to fit my UDS, but me, being me, never did it. A year or 2 passes and now Moose gives me a charcoal bowl and body for a WSM. I ordered replacement parts (grates, ring, etc.) and fired it up Friday nite for a dry run. Used Trader Joe's briqs (which is Rancher) as the fuel.

Yesterday I cooked a chix on it - brined it in a brine that had BPS Jallelujah jalapeno salt, then dusted the chix with the same stuff.

Here's the cooker next to my first love, my '93 22.5 kettle.

http://i1220.photobucket.com/albums/dd450/gtrbbq/photo-1189.jpg

Gave it a shot running it with an empty pan - seemed to lead to heavy smoke, esp. for chix - you can see the skin is a little tough on the legs there. After I hit around 170 in the thigh, I held it covered in a pan in a 150 degree oven for a while, which helped with the skin. It was pretty dang good - smoke was heavy, but the Jallelujah salt shined through very nicely and made for a nice tasting chix.

http://i1220.photobucket.com/albums/dd450/gtrbbq/photo-1729.jpg


Did some whole spares today. I normally do ribs dry, but I've glazed the last couple racks after eating lcbateman3's mighty fine - and sauced - ribs. :thumb: The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing Rub when I pulled 'em off the cooker. Ran it with water in the pan this time - I liked that much better. I'm probably gonna go get some sand this week and give that a run.

http://i1220.photobucket.com/albums/dd450/gtrbbq/f02c0e12-f870-492e-90ef-ce6dc4541761.jpg

I was feeling nutty, so I hit some almonds with butter and the jalapeno salt and smoked 'em. I'll know what they taste like better tomorrow - smoked almonds seem kinda flavorless to me on the days I cook them, and the next day is when I know what they really taste like.

http://i1220.photobucket.com/albums/dd450/gtrbbq/photo-1863.jpg


All in all a pretty dang delicious weekend. :thumb:

Thanks for looking!
ironmanerik
10-13-2013, 11:46 PM
"The rub was BPS Money rub (with a little foundation layer of BPS Garlic Salt). Glaze was Blues Hog cut with habenero jelly, and a light dusting with BPS Happy Ending Finishing salt"

I have been using dry rub s,p,go,cayenne, and sauce on my ribs. You have layers of flavor I am gonna have to get more creative, They look and sound great!
gtr
10-14-2013, 12:27 AM
Thanks! I'm actually a big fan of simple and straightforward, but I like to change it up from time to time - and I'm guessing my family likes it when I change things up - I catch myself feeding them the same ol' thing sometimes.

BTW I mis-typed - I meant to say "BPS Happy Ending Finishing Rub" rather than "BPS...Salt".
westy
10-14-2013, 12:56 AM
Nice all the way around! Those almonds look crazy good.
Phubar
10-14-2013, 02:09 AM
Yum!
Have Phun with your new toy!
sliding_billy
10-14-2013, 02:57 AM
That ll looks great!
Diesel Dave
10-14-2013, 05:41 AM
That's one way to get a WSM going!
That all looks really good
charrederhead
10-14-2013, 06:33 AM
I'd say your'e 3-for-3. Nice looking cooks. Thanks for the almond idea!
chambersuac
10-14-2013, 06:41 AM
Everything looks tasty from here. If ya don't get the sand, try making fist-sized balls of foil and filling the pan 1/2-3/4 then covering with a couple layers of foil (those are for easy cleanup) works well for me. YMMV
deguerre
10-14-2013, 07:01 AM
Three Cheers For Moose!
aawa
10-14-2013, 07:39 AM
I would hit all 3 of those in a heartbeat.
Al Czervik
10-14-2013, 08:32 AM
A most excellent cook my Tenne-Cali brother! Gonna have to try out a few of those techniques myself! :clap:
Bonewagon
10-14-2013, 08:32 AM
Looks great gtr!
fingerlickin'
10-14-2013, 08:49 AM
Looks like some mighty fine eats right there. Congrats on the new cooker brother. I know you needed another one. :-P:grin:
oifmarine2003
10-14-2013, 08:53 AM
Looks real good to me!
PatAttack
10-14-2013, 08:55 AM
Nice job, Greg!!
gtr
10-14-2013, 09:38 AM
Everything looks tasty from here. If ya don't get the sand, try making fist-sized balls of foil and filling the pan 1/2-3/4 then covering with a couple layers of foil (those are for easy cleanup) works well for me. YMMV

Well that sounds easier than going to HD to buy sand - and seeing as how I'm a lazy bastige, I'll be giving that a shot - thanks man! :clap2:
cowgirl
10-14-2013, 09:44 AM
Dang Greg! Not sure what I'd hit first..the color on your bird looks fantastic. I want to lick the puter screen shot of your ribs...AND I think I might not be able to stop eating those almonds if I start. :mrgreen:
It all looks excellent!! Thanks for the post!
gtr
10-14-2013, 10:01 AM
Dang Greg! Not sure what I'd hit first..the color on your bird looks fantastic. I want to lick the puter screen shot of your ribs...AND I think I might not be able to stop eating those almonds if I start. :mrgreen:
It all looks excellent!! Thanks for the post!

Thanks Jeanie! Yeah, these almonds might be a problem. I don't think I should be making them. They are a breakfast food, right? :oops:
Moose
10-14-2013, 11:24 AM
Glad to see the WSM is getting some good use! Couldn't think of a better home for it.

Less than a 1/4 through the Maker's Mark, taking it nice and slow.