Texas Lollipops and Salmon
The Ultimate BBQ Thread (9 Viewers)
- Thread starter Trollhole
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Man you guys have me wanting to cook some ribs! My issue is I don't have a fancy grill, just Kingsford 18" charcoal. I'm either planning to drag that to Daytona for race or some how use one of my small table top style charcoal grills.
Any advice or what I really should do?
Any advice or what I really should do?
splitshot
Head cook, Bottle washer, and Peace keeper.
Texas Lollipops and Salmon
Nice job Pat! Pork loin? Also, that is one funky looking propane bottle.
I just ordered a Landmann from Costco, good price and free shipping;
http://www.costco.com/Landmann®-38"-Two-Drawer-Vertical-Gas-Smoker.product.11678397.html
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Split, looks like a Lite Cylinder brand propane tank. I think Marshall just got one for his trailer build. I have been looking at these and want one. about 100 bucks for the 20 gallon but "Lite"....
J
Nice unit Bro...!! the gas bottle is fiberglass..super light..I got two of the 20 lbers' and two of the 10 lbers for camping..both sizes are the same price...
http://www.rvsupplywarehouse.com/composite-lp-bottletank-20-lb-1-pack
here's the brisket and ribs from a few weeks earlier...and the Tejas Lollipops have become a standard
I made these, http://www.smokingmeatforums.com/t/108341/bourbon-bacon-chicken-q-view for a neighborhood happy hour and they were great. The women complained they were too hot so you may want to cut back on the "Franks Read Hot Sauce" if you don't like hot stuff. I found they mellowed a bit when re-heated the next day.
splitshot
Head cook, Bottle washer, and Peace keeper.
Jerky has been started...
So, how do you like the Landmann? Something like that might play into my future plans for the deck and basement storage areas.
--john
splitshot
Head cook, Bottle washer, and Peace keeper.
I'm happy with it, but I am a newbee with a propane smoker.
Super Bowl gameday smoked pork butt: Part 1
(4-more hours for Part 2)
(4-more hours for Part 2
)
Oh snap...the darn pork butt took way longer than they normally do...was running late to get it to our Super Bowl party therefore I didn't get any pics out of the smoker. But it was tasty
Chuck Roast, Interrupted
I had never thought about smoking a chuck roast until I saw it here. I'd also never ventured in to a BBQ or Smoking forum until ya'll started posting links. Now I'll never get any work done.
I was off on Monday and the weather was decent - outside temps holding near 50 from about 10am to 5pm - so it was time for Smoked Chuck #1. 4.1 lbs of bone-in goodness. I prepped it simply with only kosher salt and pepper so I could get a good baseline on this new dish. Wood was a mix of Pecan and Cherry.
I did great with the smoke and in holding about 225-235. That's the hardest thing on the square Aussie grill I use - keeping a low temp. It'll hold it if you can find it and do your part throughout the cook.
I shot for 170 IT, then foil wrap until 200-205 IT, then blanket wrap in cooler for 1-2 hours.
Things went great until... the chuck held at 150 for about an hour. This put me slightly behind schedule but I did have the whole day off. It started climbing again and was closing in on 160 when I made the fatal mistake of answering my phone. I had to leave the house for about 2 hours. And it was time to add more coals. And almost time to foil wrap it. I couldn't trust the dog to tend the grill so I wrapped the meat at 160 and added some fresh coals, estimating what would keep it going properly without tending. Damn compromises.
Two hours later I'm home and the meat's at 206 IT. Not sure for how long, but the grill is at 260. Not good. I remove the meat, wrap it in a towel, place it in the cooler, stuff it with more towels and hope for the best. 1.5 hrs of rest later, I'm PIIIIIIISSED when I find that it's VERY firm. Not tender. At all.
It tasted fine, but the texture was
There was some meat near the bone that was perfect, but maybe only a few bites worth. I figure that the heat went too high when I had to leave and it cooked too quickly; the long rest couldn't help since there wasn't much juice left to redistribute. Total time on the grille was about 4+ hours at 230-ish and 2 hours at unknown.
I didn't bother with an after picture since I was so mad, I just chiseled off a chunk and sat there quietly gnawing away. Here's a before shot.
I had never thought about smoking a chuck roast until I saw it here. I'd also never ventured in to a BBQ or Smoking forum until ya'll started posting links. Now I'll never get any work done.
I was off on Monday and the weather was decent - outside temps holding near 50 from about 10am to 5pm - so it was time for Smoked Chuck #1. 4.1 lbs of bone-in goodness. I prepped it simply with only kosher salt and pepper so I could get a good baseline on this new dish. Wood was a mix of Pecan and Cherry.
I did great with the smoke and in holding about 225-235. That's the hardest thing on the square Aussie grill I use - keeping a low temp. It'll hold it if you can find it and do your part throughout the cook.
I shot for 170 IT, then foil wrap until 200-205 IT, then blanket wrap in cooler for 1-2 hours.
Things went great until... the chuck held at 150 for about an hour. This put me slightly behind schedule but I did have the whole day off. It started climbing again and was closing in on 160 when I made the fatal mistake of answering my phone. I had to leave the house for about 2 hours. And it was time to add more coals. And almost time to foil wrap it. I couldn't trust the dog to tend the grill so I wrapped the meat at 160 and added some fresh coals, estimating what would keep it going properly without tending. Damn compromises.
Two hours later I'm home and the meat's at 206 IT. Not sure for how long, but the grill is at 260. Not good. I remove the meat, wrap it in a towel, place it in the cooler, stuff it with more towels and hope for the best. 1.5 hrs of rest later, I'm PIIIIIIISSED when I find that it's VERY firm. Not tender. At all.
It tasted fine, but the texture was
There was some meat near the bone that was perfect, but maybe only a few bites worth. I figure that the heat went too high when I had to leave and it cooked too quickly; the long rest couldn't help since there wasn't much juice left to redistribute. Total time on the grille was about 4+ hours at 230-ish and 2 hours at unknown.I didn't bother with an after picture since I was so mad, I just chiseled off a chunk and sat there quietly gnawing away. Here's a before shot.
splitshot
Head cook, Bottle washer, and Peace keeper.
I hate the phone, spent all day trying to pull a tranmission while dealing with sales and jugling with the loading crew. Still can't find where I put that 15mm socket.
splitshot
Head cook, Bottle washer, and Peace keeper.
Correct, last spoted on the end of a universal before (I guess) it flipped somewhere when the phone rang...Did not make it to the concrete floor.
Smokin' ribs sounded better than wrenching at this point.
Smokin' ribs sounded better than wrenching at this point.
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I had the same thing happen this weekend... Left the wrench on the starter bolt while building/changing new cables...
Looked for over an hour! 
Need to invent a beeper for wrenches...
J
splitshot
Head cook, Bottle washer, and Peace keeper.
I had the same thing happen this weekend... Left the wrench on the starter bolt while building/changing new cables...
Need to invent a beeper for wrenches...
J
I found a combo wrench from the last clutch job sitting in the frame.
I lost a screw driver, only to find it (after two trips to town) through my radiator when I started the truck to pull it into the garage.