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    Thread: First time smokin' on the bar-bee

    1. 07-04-2012 11:16 AM #771
      Quote Originally Posted by vr6Cop View Post
      I'll be making some ABT's tomorrow
      I have the ribs on the smoker right now! And I'm about to go inside of the house to start prepping ABTs.
      NEW YORK KNICKS

    2. Member SuperGroove's Avatar
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      07-04-2012 01:37 PM #772
      This is my first time smoking ribs. First time came out like ham. Second time was great, but took twice as long because I couldn't keep temps consistent.

      Third time? A charm.



      I used a Weber Performer charcoal grill, Kingsford "competition" briquettes, and a handful of wood chips. Was able to keep the temps at around 225 for just over three hours.

      w00!
      be brave and be kind.

    3. 07-04-2012 07:47 PM #773
      I've never quite made a "wow" slab of ribs. Until today. The entire family loved them. Tender, juicy, flavorful, sweet, and some heat from the Cayenne. Threw a bit of a thin BBQ sauce over them in the last hour. Perfect.

      We always start the day with some dominos


      Baby Backs


      Rubbed


      Hickory smells so good



      ABTs



      After 3hrs of smoke



      Ready for some apple juice


      Pancetta-wrapped peaches with a basil leaf in there



      Sauced


      Done










      Corn that went on the smoker (foiled)


      Daquari-type drink that I tried (nevermind the cup - Go Huskies!)

      Dessert

      NEW YORK KNICKS

    4. 07-05-2012 09:41 AM #774
      I did another brisket yesterday. Got the grill going and it was holding for about an hour at about 230-240 perfectly but then when I put the meat on, it shot up to about 280. I did everything I could to get the temp to come back down and it finally did after about an hour and a half but the brisket ended up being a tad dry as a result of the high temps early on. It was also a smaller brisket so that might not have helped things either. It was still pretty damn good but just a little more dry than I would have liked.

    5. 07-05-2012 09:51 AM #775
      How many pounds was that brisket?

      I have made some good briskets (less than 5 lbs.). But the best have been 8+ lbs. Especially briskets that have a big point (muscle) on them. There is literally a river of juice that flows out of that brisket when you slice into it!
      NEW YORK KNICKS

    6. 07-05-2012 02:17 PM #776
      Quote Originally Posted by VikingVR6GTI View Post
      I did another brisket yesterday. Got the grill going and it was holding for about an hour at about 230-240 perfectly but then when I put the meat on, it shot up to about 280. I did everything I could to get the temp to come back down and it finally did after about an hour and a half but the brisket ended up being a tad dry as a result of the high temps early on. It was also a smaller brisket so that might not have helped things either. It was still pretty damn good but just a little more dry than I would have liked.
      Yeah, you need a fatty brisket and tent the meat for a few hours at the end of the cook. You can even put it in a pan and let it braise in it's own juices in the smoker.

    7. Member Morio's Avatar
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      07-09-2012 09:29 AM #777


      Ribs!!!!!

    8. 07-09-2012 10:15 AM #778
      I'm hungry.

      How'd those corns turn out? I made mine in the smoker but foiled the corn.
      NEW YORK KNICKS

    9. 07-09-2012 10:47 AM #779
      Quote Originally Posted by vdubjb View Post
      Yeah, you need a fatty brisket and tent the meat for a few hours at the end of the cook. You can even put it in a pan and let it braise in it's own juices in the smoker.
      It was only 3.5 pounds. The fat cap wasn't verey big so I am sure that had a lot to do with it. I did actually put it in a pan for the last hour or so but by that point, the juices were already pretty much gone. Last time I did a 6.75 pounder and I put it in a pan at the end for an hour and the pan was almost 1/4 way full after 1 hour.

    10. Member NickWVU's Avatar
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      07-10-2012 02:02 PM #780
      Quote Originally Posted by Dreizehn View Post
      I've never quite made a "wow" slab of ribs. Until today. The entire family loved them. Tender, juicy, flavorful, sweet, and some heat from the Cayenne. Threw a bit of a thin BBQ sauce over them in the last hour. Perfect.

      We always start the day with some dominos


      Baby Backs


      Rubbed


      Hickory smells so good



      ABTs



      After 3hrs of smoke



      Ready for some apple juice


      Pancetta-wrapped peaches with a basil leaf in there



      Sauced


      Done










      Corn that went on the smoker (foiled)


      Daquari-type drink that I tried (nevermind the cup - Go Huskies!)

      Dessert


      The WVU cup is just icing on the cake, my friend. Food looks delicious.

    11. Member
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      07-12-2012 01:32 PM #781
      32lbs of pulled pork this weekend...bumpinit
      PM me for all your Custom Polishing and Now Powder Coating Needs

    12. 07-12-2012 02:22 PM #782
      Quote Originally Posted by Turdfarmer View Post
      32lbs of pulled pork this weekend...bumpinit
      Crock pot?
      NEW YORK KNICKS

    13. 07-12-2012 02:52 PM #783
      if you can't do this with your brisket, it's too small...

    14. Member 81type53's Avatar
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      07-12-2012 04:27 PM #784
      Just had some good BBQ on Hilton Head Island at Pattys Pig n Pit. Really good Ribs!!
      Beware the Arizona D-Bags, they know too much!!!!!! ... and Corvettes are over hyped American Junk, just so you know.

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      07-13-2012 10:32 PM #785
      Quote Originally Posted by Dreizehn View Post
      Crock pot?
      Crock pot? Is this a BBQ thread or Martha Stewart's 15 minute dinners?

      I overnite that $hit...

      2 hours in:






      And a some brisket bonus pics that were still on the camera from a few weeks back...

      rubbed...



      smoked....



      chopped...



      Last edited by Turdfarmer; 07-13-2012 at 10:55 PM.
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    16. Member kenny301's Avatar
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      07-15-2012 10:41 AM #786
      I want a Big Green egg but damn they are expensive. Any alternatives out there that are worth a damn and cost less?

      I especially like the setups that let you monitor and set up the cooking temp via cell phone. I'd like to be able to start a cook before work and come home to perfect meat.

    17. 07-15-2012 10:56 AM #787
      Kamado Joe is slightly cheaper and from what I've seen a little better put together. Love my BGE however and worth every penny

    18. Member Morio's Avatar
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      07-15-2012 11:21 AM #788
      I have a bge and a fake Costco egg... The fake egg doesn't compare to the bge.... I would just save up and get a bge... In the meantime those wsm are pretty nice for a low price!!!

    19. Member kenny301's Avatar
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      07-15-2012 11:32 AM #789
      I did some looking around and the Bayou Classic Cypress looks nice and is at a nice price. $750 shipped including a cart and side burners. I can't find much about accessories though.

      I'll probably hold off for awhile at this point though.

    20. 07-15-2012 08:12 PM #790
      Check out the Akorn.

      I love my WSM.
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    21. Member WhitePoloCT's Avatar
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      07-16-2012 02:49 AM #791
      I vote UDS.
      Quote Originally Posted by alleghenyman
      Let's just say I like my women like I like my cars - fast, cheap, kinda ugly and beaten up, unreliable, dangerous, unwanted....
      4 coilpacks, 2 gearboxes and counting...

    22. 07-16-2012 09:50 AM #792
      Quote Originally Posted by vdubjb View Post
      if you can't do this with your brisket, it's too small...
      LOL I agree. I am doing another one this weekend. Can't get enough of that stuff! This one will be substantially larger than the last.

    23. Member skaterazn's Avatar
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      07-16-2012 03:09 PM #793
      Quote Originally Posted by WhitePoloCT View Post
      I vote UDS.
      I just built one! I love it. Might get a controller later on
      Quote Originally Posted by ein View Post
      The only idea VW ever had that was dumber than Aktiv was the G-Lader.

    24. Member kenny301's Avatar
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      07-16-2012 04:52 PM #794
      Quote Originally Posted by WhitePoloCT View Post
      I vote UDS.
      Already have one of those. Unfortunately it lives at my buddy's place as it is too big for mine. It really is the ultimate though. We did 27lbs of pork butt a few weeks ago for a BBQ

    25. Member skaterazn's Avatar
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      07-17-2012 12:35 AM #795
      Then what about a mini wsm?
      Quote Originally Posted by ein View Post
      The only idea VW ever had that was dumber than Aktiv was the G-Lader.

    26. Member sortadelux's Avatar
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      07-18-2012 01:45 AM #796
      So tomorrow I'll be doing my first pork shoulder. Its small, just 3.7 lbs. This is the first year that I have stepped out of the burger and dog box into some real cooking. I've done a good job of three sets of ribs at about 3-3.5 hrs with just a simple rub but this knob of pork has me worried. I gave it a simple rub tonight with some hot and sweet stuff (think brown sugar and cayenne) and foiled it in the fridge. I'm thinking 4.5-5 hrs at around 250-275? This will be on charcoal but I dont have any chips to toss in (I may make a trip to pick some up in the a.m.). I hate to think that I could waste this, so any suggestions?
      "Never attribute to maliciousness that which can be attributed to stupidity."

    27. Member kenny301's Avatar
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      07-18-2012 06:58 AM #797
      Quote Originally Posted by skaterazn View Post
      Then what about a mini wsm?
      Not insulated well enough. I want to go ceramic for heat retention. That way I can get a controller for it, start a fire, and go to work/out and not worry about it.

    28. 07-18-2012 08:50 AM #798
      Quote Originally Posted by kenny301 View Post
      Not insulated well enough. I want to go ceramic for heat retention. That way I can get a controller for it, start a fire, and go to work/out and not worry about it.
      For the price, the WSM can't be beat. I can go food shopping or out for a few hours and know my WSM will be chugging right along until the time I get home. I mean, I don't do this during the winter, where the temperature is more likely to change in the smoker due to the elements (wind, snow, etc). However, I do let the WSM do its thing frequently during the spring/summer.

      Of course, if I had the $ to drop on a BGE, I'd do it. It's just a better device. Holds heat better and gets super hot!
      NEW YORK KNICKS

    29. 07-23-2012 02:02 PM #799
      Over night cook Saturday into Sunday. Pulled Pork turned out amazing.

      [IMG][/IMG]

    30. 07-23-2012 02:27 PM #800
      Looks good.

      I made some great-tasting wings yesterday afternoon. I devoured them, quickly.

      I smoked them over apple wood. No sauce.



      Last edited by Dreizehn; 07-23-2012 at 02:30 PM.
      NEW YORK KNICKS

    31. 07-29-2012 01:41 PM #801
      Have some baby backs on right now. The entire area smells awesome.
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    32. Member skaterazn's Avatar
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      07-29-2012 02:47 PM #802
      Finished up some bacon yesterday and will finish another 5# belly tomorrow. I love the smell of cherry wood
      Quote Originally Posted by ein View Post
      The only idea VW ever had that was dumber than Aktiv was the G-Lader.

    33. 07-29-2012 04:02 PM #803
      I have a ****load of cherry wood. That's what I'm smoking my ribs with right now.
      NEW YORK KNICKS

    34. 07-30-2012 08:21 AM #804






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      08-04-2012 05:01 PM #805
      I love this thread but I try to avoid it because it makes me hungry!

      The other day I smoked a 10lb corned beef brisket in my WSM with pecan chunks for about 9 hours.......... now it's PASTRAMI!
      I really wish everyone would update their location in their profile!

      Someone buy my car already!!

      Always looking for free firewood to feed my hungry wood stove!

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