BigAsh 10:04 AM 06-12-2011
Originally Posted by steve:
I always say, "I'll serve no swine until it's time"!
:-):-)
True dat!!
Worth the wait....almost 13 hours for the last butt pulled off...since these are for next Saturday, I like to vac seal in big chunks, then pull after reheating...
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was real happy with the bark....thanks Brent for the "extra turbinado on top of the rub" tip I stole from EPIC III...
:-)
[Reply]
MarkinAZ 12:38 PM 06-12-2011
Originally Posted by BigAsh:
...since these are for next Saturday, I like to vac seal in big chunks, then pull after reheating...
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:-)...All I can say Keith is, it must be hard having to wait until next Saturday to dig into that meat:-) Great job Keith...
[Reply]
Fordman4ever 12:42 PM 06-12-2011
markem 01:03 PM 06-12-2011
Chuck roast and chicken breasts in the Traeger.
:-)
[Reply]
MarkinAZ 01:10 PM 06-12-2011
Originally Posted by Fordman4ever:
Got 2 boneless chuck roasts going right now...
What temp and how long do you usually leave the chuck roasts in the smoker Earl?
[Reply]
Fordman4ever 01:14 PM 06-12-2011
Not a big temp kinda guy. I don't have a thermometer on the smoker or for the meat. I just kinda do it by sight
[Reply]
MarkinAZ 01:17 PM 06-12-2011
Originally Posted by Fordman4ever:
Not a big temp kinda guy. I don't have a thermometer on the smoker or for the meat. I just kinda do it by sight
:-)...Ok, the visual and touch method:-)
[Reply]
Fordman4ever 01:25 PM 06-12-2011
Originally Posted by MarkinCA:
:-)...Ok, the visual and touch method:-)
yeah, i'm kinda new to smoking stuff(only been doing it for about 2 years) I'm still figuring out what to do with all the different stuff you can put on a smoker. I really like the hands on approach of only using wood and using the visual and touch method.
[Reply]
Originally Posted by T.G:
BABOTL herf tomorrow, so that means fatties for the herf...
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They're all wrapped up in foil for the last hour or so of cooking tomorrow at Ratters in the oven.
BTW, that's an 18" roll of foil - these things are huge. Just for a lark, I weighed one prior to cooking... it was about 5lbs.
Originally Posted by MarkinCA:
Pizza Fatties
:-) You guys have a great time today!
We did, thanks! Here's what a slice looked like, all in all it's smoky, pizza, gooey fattiness...
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[Reply]
BigAsh 02:27 PM 06-12-2011
Originally Posted by T.G:
We did, thanks! Here's what a slice looked like, all in all it's smoky, pizza, gooey fattiness...
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Ummmmm ummmmm gooey smoky goodness!
:-)
[Reply]
Fordman4ever 02:40 PM 06-12-2011
Fordman4ever 02:41 PM 06-12-2011
smoking an El Rey Del Mundo and 2 chuck roasts.
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[Reply]
Steve 03:10 PM 06-12-2011
Steve 03:11 PM 06-12-2011
Originally Posted by BigAsh:
True dat!!
Worth the wait....almost 13 hours for the last butt pulled off...since these are for next Saturday, I like to vac seal in big chunks, then pull after reheating...
Image
Image
was real happy with the bark....thanks Brent for the "extra turbinado on top of the rub" tip I stole from EPIC III...:-)
That looks amazing Keith!
[Reply]
Fordman4ever 03:18 PM 06-12-2011
massphatness 04:21 PM 06-12-2011
My Weber Smokey Mountain Cooker arrived just before Memorial Day, and I've been able to pull off a couple successful batches of ribs. Been devouring info on the Virtual Bullet website, and the rub recipe for Magic Dust seems to be a hit.
Gonna attempt a "Best Ribs in the Universe" recipe before moving on to something a little more difficult.
Having fun with it ...
:-)
[Reply]
Fordman4ever 05:11 PM 06-12-2011
I use a rub called magic dust too. What's in yours?
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BigAsh 05:39 PM 06-12-2011
Originally Posted by massphatness:
My Weber Smokey Mountain Cooker arrived just before Memorial Day, and I've been able to pull off a couple successful batches of ribs. Been devouring info on the Virtual Bullet website, and the rub recipe for Magic Dust seems to be a hit.
Gonna attempt a "Best Ribs in the Universe" recipe before moving on to something a little more difficult.
Having fun with it ... :-)
the fun is in the experimentation.....I was a 31 waist before I got my smoker....
:-)
[Reply]
hahahahahahahLMAO at Keith. I was no 31 waist, but I was a babe in the woods with a one bag of Big Grab chips a day
lunch diet. Then I went to the Memphis in May BBQ cooking contest. I saw and smelled and tasted and a light bulb went
off in my head and I practiced and practiced and practiced. The ONLY way I have been able to get on a slight losing trend
on the waistline is completely giving up sugar drinks at work. Cause I gots to BBQ.
[Reply]
BigAsh 06:10 PM 06-12-2011
