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Weekend plans

chad

somebody shut me the fark up.
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I'll be doing a couple of pork butts for the wife to take to work next week. So, I'll be firing up the WSM on Saturday.

Did two pork butts and a couple dozen chicken thighs on Wednesday for a staff meeting on Thursday. Turned out pretty good. Used the WSM for the pork butts (kept one for the house!) and the venerable ECB Gourmet Smoker for the chicken -- man did everything turn out great.

The ECB outdid itself on the chicken -- I lit it off using the Minion method and once it got started the temp stabilized at 240 for the whole cook - about 3 hours for the thighs. That's pretty good for an ECB since on this model there are NO dampers :D

The Weber performed it's usual magic - but I had to damper down pretty tight to keep the temps down - no problems once I got the temps stabilized around 260 or so.
 
Sounds like you had a good week! Anytime you can cook is better than not being able to. Thanks for sharing!

I lit it off using the Minion method

I think we can say "I lit it off using Jim's method"

Off topic: My mother in law is in route to New Port Ritchie to ride out hurricane Jeanne. We gotta get her back home!
 
Do you think Jim says "I lit it off using my method"? :D
 
cleaning the garage tomorrow to make room for the duck for the winter.... notice the garage is for the duck... not the escalade, not the grand cherokee, not the wrangler... but a aduck and a load of kids toys..... hundred grand worth of cars in the driveway..... and a duck n a load of bicycles in the garage.... whats wrong with that picture. so while doin the garage mod.....

a filet mignon on my menu..... whole roast in the hot spot..... and 2 briskets for friends.... probably do a couple racks BB's while I'm at it.
 
Put a 13# whole brisket in the 'dera this afternoon at 1:00. Went back to work hoping for an even slow burn till 5:00 when I got home. Not sure exactly what happened but me thinks it might have got a little hot for a while. When I got home to check on the fire, it was nearly out while the chamber temp was at 118* and the meat temp was reading 131*. Fired her back up and have been holding steady between 185*-210* and the meat temp is now 157* at 10:20 PM. Going to foil at 190* and in the cooler hopefully around 5:00 AM. The Brisket is going to be the main course for our tailgate tomorrow afternoon at the Notre Dame - Wahington game. Going to put three fatties on 3:00 AM
 
BBQchef33 said:
a filet mignon on my menu..... whole roast in the hot spot..... and 2 briskets for friends.... probably do a couple racks BB's while I'm at it.
Fatties? Where are the Fatties?
:lol: :lol: :lol:

TIM
 
Almost there. Pit temp is 234 and brisket is at 180. Just sprayed and wrapped the fatties.
 
Gotta go to the store today and see what I can find, I'm thinking turkey boob and pork loin, been a long time since I did either one.

Working on the farking deck mod too.
 
Well, I have the pork butts in the WSM (had them going for about 1.5 hours).

It's breezy and nice right now but we are under Tropical Storm Warning and the hurricane wind warning is only about 60 miles east of us -- if Jeanne comes further west before turning it may get interesting tonight or tomorrow.

I'm doing the yard pick up and such while watching the pork. Oh, yeah, and we have a birthday party for our 12 year old this afternoon -- it was going to be a pool party back in August but the 'canes have been getting in the way -- so, bowling party this p.m.
 
kapndsl said:
BBQchef33 said:
a filet mignon on my menu..... whole roast in the hot spot..... and 2 briskets for friends.... probably do a couple racks BB's while I'm at it.
Fatties? Where are the Fatties?
:lol: :lol: :lol:

TIM

funny you say that..l i did fatties for breakfast.. wife was laffin cause i was walking around the hopuse and the neighbors with a plate of 4 sliced fatties... she said I should just tie the plate to my neck like the shot girls at the clubs.

Made "fast fatties".... fired up the broilmaster(eewwwww propane grill). rolled a load Jack daniels chips in some loose foil and laid them over the burner(moved the rocks). Put the fatties on the warming rack, lowered the cover and let them cook for about an hour on low(275-300). They made 165 in about an hour. Sliced them and wandered around the houses.. neighbors were out doin yard work... Coffee and fatties for breakfast... :)
 
I've spent the morning getting propane (2 tanks (20#'ers) for $36, this a good price in your area)

got a HD foil pack of hickory chips and shavings in water now. Pork chops going into Dales seasoning in an hour. Love "grill" smoking sometimes

Moms coming over for dinner.

Tomorrow, its a classic first weekend of fall. I nearly alway do my first crock pot of beef stew the first weekend. Start it at 6am, start eating a game time, don't stop. I use a coffee mug and will slop a ladle full in every 45minutes all day.

Got 1.5# of beef stew cubes and 1.4# pork stew cubes thawing now

I love crock pot season!!
 
chops came out great.

Dales marinade followed by Lupos BBQ sauce (thanks MikeG)

then a 10pk of Sliders, no cheese, on the way home

awesome!!
 
Other than then the end of the flat being a little dry and burnt from the initial couple of hours of too high heat, the rest of the brisket turned out great and everyone raved about it. Took it out of the dera at 9:00 so it was in for a total of 21 hours and then 4 hours in the cooler. Wasn't the brisket nirvana I was hoping for just Nirv.
 
I wrapped two pork loins, one with a mushroom mod, and a turkey boob with fatty mod at 8:00am. Loins are at 158, boob 166, 3.5hrs to game time. I am getting hungry! GO CHIEFS!!!
 
Awesome DF! I cooked a 7.5 lb. brisket and one rack of spares on the Ol' Dera starting at 9 am Friday morning. The spares were done at 2 PM and the brisket was not up to 190 till at least 7 pm! Oh boy was she tender after I let her rest a bit!!!

Low carb n' lovin' what?!? Screw that, cook a few spares and a brisket and call it a day!
 
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