Smoked my first meat today....
- Thread starter Brian in Oregon
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are you kidding me? Liam owns the BBQ threads........
why dont you guys go boil some ribs...
Just went back in to TUBBQT and found I had posted a pic of one of my early butts. Cooked it to 190°F. It was good.
That looks fxxxin good Doc.
Yeah Liam needs to stop fxxxing then eating lambs. That's all that prick talks about..lambs...lambs...lambs
If I want to eat something that tastes like s*** i'll naw on a mule deer rib.
Keep your fxxxin lamb bbq in your state that is not known for anything good to eat.
never tried southern bbq ever. up here, a bbq is what you guys call a grill. there is nowhere in bc i know of that serves any kind of smoked meat bbq. i have tried slow cooked jamaican pork a few times before and it was overcooked and sucked ass.
so at least i would be objective
Hmmmm I make a nice fire out of lump charcoal. Add a a few chunks of my favorite de-barked hardwood. Wait until all the heavy smoke dissipates, then add my heavily seasoned hunk o meat on the grate fat cap up. About 5 hours later I add more lump and more chunk. I flip and turn the hunk o meat. A couple hours later I refill the water pan and flip and turn the meat. I do this until my butt's do that wabba wabba thingy. I pull the center bone and voila, I have a smoked butt that would make Beaufart wish he was a Yankee again! Smoked butt is the ONLY piece of meat I will put a sauce upon. It would be un-American.
So does the Beauf water down his hardwood? Does Water + Oak = Water Oak?
Why do all the fire control? If you build a good clean burning fire it will maintain a good average temp throughout the cook. As you notice I said average! The temps will dip when the water pan is low, the charcoal is low or it will spike when you add any more of the above.
What do you use as a base on your meat for your rub?
So does the Beauf water down his hardwood? Does Water + Oak = Water Oak?
Why do all the fire control? If you build a good clean burning fire it will maintain a good average temp throughout the cook. As you notice I said average! The temps will dip when the water pan is low, the charcoal is low or it will spike when you add any more of the above.
What do you use as a base on your meat for your rub?
I don't use, I abuse my WSM! I have the old 18 inch model and am getting the 22 inch version over the winter. I can barely fit a 14# brisket on the current one. My goal is smoke a butt, a brisket, and a couple of slabs of spares in one cook!
I feel sorry for Can'tada. No BBQ?
we also have substantially lower obesity levels. i wonder if there is a connection.
I'll move my answer to TUBBQT. More appropriate there!
Your approach here is confusing. Do you want to revel in the incredibleness that is barbecue, or do you want to just Zimm up this thread?
my remark could be interpreted to imply that barbeque is so good it causes people to lose all control over their eating habits, rather than necessarily drawing a connection between barbeque and wallmart america.
You left out a comma somewhere.....
Only about 20 different cheeses and rainbow trout...a big fan of the mesquite wood flavor