azkitch
Knows what a fatty is.
- Joined
- Sep 16, 2008
- Location
- Phoenix, AZ
Wow. So far, so good. Temps hard to keep under 300, but that's OK, for the chicken. Too much salt in the brine, but it's not horrible. Actually, maybe not; only the outside-est layer is a bit salty. Moist and yummy! Ribs came in and rested for 'bout an hour, they are back in the box cooking again. They seem very moist. Pork Loin is about done. I filled the firebox fairly full, put the odd chunk of pecan here and there in it, dumped a chimney of lit in. That carried it to 315 in 15 minutes, and I've thrown chunks of pecan in, then about 1.5 lb of more lump. Found Kingsford Lump for $2.00 @ K-Mart I-17/Northern. One bag filled the fb, I've used a chimney and a half since, dumped in raw. I doubled the Mac & Cheese recipe. Better think twice next time! My daughter, Tiara; age 13. Loves cooking. President of her JHS student council. Plays flute--and quite well. And I reveal myself!
I finally got around to noshing on the ribs. They were great! Maybe not Rhythm and Que great, or even bother turning in great, but first time ribs moist and yummy great!
I finally got around to noshing on the ribs. They were great! Maybe not Rhythm and Que great, or even bother turning in great, but first time ribs moist and yummy great!
. Ain't a damn thing there to be ashamed of, Brother :-D. Oh, yeah, ask Shane about the dangers of letting kids cook :twisted:.
