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What's Cookin'

  • Thread starter Thread starter kcquer
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kcquer

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OK Brothers, it has been 2 weeks since my last Q and current events dictate another week until I can fire up again. Some good stories about what you got cookin just might calm my shaky hands and facial tic I have developed.

Let's have some good reports about any experiments you got going on, brisket fat side down, rub on your fatty etc. Have a great weekend, sweet blue to all.
 
Hey kcquer! Today I will be in serious MOD mode. Wire fire basket, baffle in smoke chamber at least. What my Southpaw needs most (I think) is a gasket MOD on the smoke chamber door. I don't know if I can get that figgered out today or not. Either way I'm going to try some ribs anna nother fatty on Sun.
 
I, too, won't be firing up until next weekend. Too much crap going on and too much rain here. Will probably end up doing ribs chicken and fattys
 
Rain here, so I'm firing up Pa Kettle

I got a chicken thawed that has a can of Dirt Cheap beer ready to shove up its ass.

Then I found Jimmy Deans on sale for 1.99. (wifey did actually)

She got me *4* varieties!! I didn't know they had 4. So I'll throw one of them on, rolled in a no salt rub.

Last half hour that log is gonna get basted with a sauce mix I've been farking with.

Love that kettle. Wind and rain don't bother it a bit.
 
Wife mod.

You got Meijer superstore around Greg?

Place is awesome.
 
Just checked the flavors of JD Logs

Original
Italian
Zesty

and the one I really want to try

Maple. Log Cabin Maple syrup on the label

No need to mess with sauce on this. I can't wait.
 
I use the JD Maple mixed with cream cheese in Turds all the time. Good stuff. Wrap with regular hickory bacon and the Maple will soak all the way through the pepper to the bacon by time it's done.

I got a 6.5 lb flat in now. Did with fat side up laying on a bed of 1/3 inch onions. I'll be curious to see how it comes out. No mopping, no brining/marinading before hand. Just rubbed it (Fat Pat's BBQ Seasoning). Can't wait to see the results.

I still haven't learned from you old...uh I mean "experienced" folks :lol: yet to get my ass outta bed early and get it started and then go back to bed. Didn't get it on till about 11:30A. Keeping it steady at about 219/221 to go for the low and slow method as opposed to my usual 245/249. Startin' to smell good. Kingsford and Apple are the fuels of the day, although I'll be switching to some lump when the basket is done in about 5 hours.
 
One question EBM,

Do you leave the foil on the rack?
 
What my Southpaw needs most (I think) is a gasket MOD on the smoke chamber door

Mine had the same problem but before I did a gasket mod I thought I should get the door to fit as good as possible. Knowing a bit :wink: about how doors hang and how hinges work, with a block of oak and a hammer I was able to get it to fit well enough I decided to skip the gasket. May get back to it in the fall when holding every btu will be more important.

Best of luck on the mods, the baffle and fire grate will make a lot of difference.
 
No, I don't clean my racks often so I hate to bring them in the kitchen and set them on anything 'cause it takes forever to clean up. Also to save from washing dishes lately I've taken a piece of foil and put it under the rack, then I trim/rub the meat right on the rack over the foil. Carry it outside (if you don't put any holes it it the foil won't leak) remove the foil and slide the rack in.

I suppose though it might be interesting to try foiling a rack like that to cook on and putting in the heat sheild above it. That might create a really even heated "oven" area. Although I wouldn't think you'd get much smoke flavor.
 
It reached the smoke point for brisket here -> 99 cents a pound - doing around a 10lb plus some spares plus some Cornish game hens (wife's Atkins lunch).

R
 
Doing 2 fattys on Sunday, one regular and one hot. They have JD sausage in a 1lb log that is sage flavored, anyone ever try that?

Also picked up 2 pork loins on sale for $1.69 lb. Will throw them in on Sunday also.
 
7 hours on the wood to 160, wrapped up in foil and brought to 204 after 10 hours. Just pulled it, wrapped it and tossed it in the cooler. Hoping it will stay above 165 till tomorrow morning so I can go to sleep, but I may have to check on it at 2 or 3 am.

Tasted some of the juice that was pouring out of the foil when I pulled it. It must be tender as hell. Tasted like french onion soup (remember it was sitting on onions for 7 hours) !!! DELIC! :lol:
 
Smoked 8 meat loaves over hickory. Turned out pretty good. About 3/4" smoke ring.
 
nthole said:
7 hours on the wood to 160, wrapped up in foil and brought to 204 after 10 hours. Just pulled it, wrapped it and tossed it in the cooler. Hoping it will stay above 165 till tomorrow morning so I can go to sleep, but I may have to check on it at 2 or 3 am.

Tasted some of the juice that was pouring out of the foil when I pulled it. It must be tender as hell. Tasted like french onion soup (remember it was sitting on onions for 7 hours) !!! DELIC! :lol:

Hey there Youngin, How are ya??

Last year I tried a brisket with about half a can of Progresso Vidalia French Onion soup poured on it during the foil part of the cook.
GAWDALMIGHTYMAKEYOUSLAPYOURGRANDMA good!!!! 8)

May have to try the fresh onion method. If the brisket turns to sh!t, I still have the onions, :twisted:
 
Got some turkey BOOBIES going now, Plan to smoke a couple fattys later this afternoon.
 
BigAl said:
Mark said:
Smoked 8 meat loaves over hickory. Turned out pretty good. About 3/4" smoke ring.

What are meat loaves? Sounds good!

Mix hamburger, cracker and/or bread crumbs, eggs, onions, green peppers then form into a log. You know; meat loaf
 
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