jonumberone 11:16 AM 06-13-2017
Originally Posted by BigAsh:
Nice....how big of a bird/how long of a cook?
15lbs, 24 hour brine, 3.5 hour cook.
[Reply]
BigAsh 11:39 AM 06-13-2017
Originally Posted by jonumberone:
15lbs, 24 hour brine, 3.5 hour cook.
howd you like it compared to other turkey cooking methods?
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tsolomon 12:32 PM 06-18-2017
Having pulled pork for dinner with a vinegar based barbecue sauce!
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mosesbotbol 07:30 AM 06-19-2017
Did baby back's yesterday on WSM. Used both levels and did not insert the water pan. I find it much easier to use and clean without the pan! Charcoal lasts longer too.
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mosesbotbol 07:33 AM 06-19-2017
Originally Posted by BigAsh:
howd you like it compared to other turkey cooking methods?
I am not such a fan on brining turkey. A dry cure works, but if you do a regular brine, the turkey ends up tasting like it was in a brine and meat texture is different (like it was waterlogged). I don't think I will brine a turkey again.
There's a turkey farm near my house and the they are far too nice of a bird to brine IMO. I like to quarter the turkey before cooking. Reduces the cooking time and I think comes out better due to that.
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Steve 09:04 AM 06-19-2017
Originally Posted by mosesbotbol:
Did baby back's yesterday on WSM. Used both levels and did not insert the water pan. I find it much easier to use and clean without the pan! Charcoal lasts longer too.
I use playground sand in the water pan of my ECB. Gives better bark and still diffuses the heat. Still needs cleaning, but not as much scrubbing as with the water pan. Just scoop and toss the grease from the top of the sand.
:-)
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mosesbotbol 07:31 AM 06-20-2017
Originally Posted by Steve:
I use playground sand in the water pan of my ECB. Gives better bark and still diffuses the heat. Still needs cleaning, but not as much scrubbing as with the water pan. Just scoop and toss the grease from the top of the sand. :-)
I thought of doing that, but if I feel the need choke the heat more than the vents alone, I put a thick cast iron pan as the water pan if I am using one level.
I use the WSM as more an "oven" than smoker. Beef roasts or chicken I rock with no water pan and try to get it hot as possible. Food is high enough up that there's no grease charring. If the smoker does not stay hot enough, I'll transfer it to my real oven to finish cooking at @ 375.
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MarkinAZ 02:06 PM 06-25-2017
Decided Saturday morning that a couple of racks of pork baby backs were in order for Sunday evening dinner. Made up some coleslaw and beans on Saturday, lightly brined the ribs late Saturday evening. Late this morning, got the Weber up to speed in heat (now holding at 223*), threw some Worcestershire sauce on the meat side followed shortly by the rub, and they now be laying on the grill for a good smoke...
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MarkinAZ 04:13 PM 06-25-2017
Porch Dweller 04:33 PM 06-25-2017
Steve 06:57 PM 06-25-2017
Originally Posted by MarkinCA:
Decided Saturday morning that a couple of racks of pork baby backs were in order for Sunday evening dinner. Made up some coleslaw and beans on Saturday, lightly brined the ribs late Saturday evening. Late this morning, got the Weber up to speed in heat (now holding at 223*), threw some Worcestershire sauce on the meat side followed shortly by the rub, and they now be laying on the grill for a good smoke...
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Looks awesome Mark!
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mhailey 03:00 PM 07-04-2017
jonumberone 06:47 AM 07-05-2017
CigarNut 07:42 AM 07-05-2017
pnoon 08:12 AM 07-05-2017
Originally Posted by CigarNut:
Looks awesome, Dom!
:-)
[Reply]
kydsid 07:17 PM 08-13-2017
4WheelVFR 07:21 PM 08-13-2017
kydsid 03:55 PM 08-14-2017
Smoked and BBQed Chicken, taters and corn on the cob
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[Reply]
Steve 08:05 AM 08-28-2017
kydsid 09:21 PM 08-30-2017
