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4th of july BBQ |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Posted: 03 July 2009 at 19:49 |
looking forward to a good Q session tomorrow - here's what we got for the main courses: beef: an all-beef swiss-n-mushroom fatty made from some very lean local burger (this might have been a mistake - it was a little difficult to roll). the filling is composed of sauteed mushroom, onion and garlic in a little butter and olive oil with marsala wine and a dash of lemon juice. this was cooked down thick and spread out on the swiss cheese. an almost-three-pound boneless chuckie - haven't done one of these before so i m going to treat it like a cross between a brisket and a prok shoulder. two good-sized racks of beef back ribs, portioned out a bit. these look to be meatier than the ones i had been getting before. these will not be foiled. all beef (except the fatty) was slathered with mustard and then all beef (including the fatty got a generous rub of worcestershire pepper and durkee's kansas city style steak seasoning. this stuff consists of what appears to be sea or kosher salt, cracked black pepper, granulated garlic and onion, and crushed red pepper flakes. pork: a slab of spares cut into three portions. this looks to be good-quality stuff and not the normal injected stuff i am usually forced to use! these will not be foiled. 5 good-sized cunks of country style ribs, about as long as a keyboard up to the arrow keys and as wide as the three rows of letters each. this also looks to be good meaty stuff but it also has a portion of skin and fat cap attached. they are boneless and i will probably do some form of 3/2/1 with them. i am also considering getting the fixin's tomorrow morning for a simple sausage and cheddar breakfast fatty. i am curently planning to spritz all meats, beef and pork, with a 50/50 mix of captain morgan and apple juice! other: i am prepared to do 20 ABTs f demand calls for it, but do not plan to do them at this time since the people who appreciate what they have to offer are quite few in number (me and 2 of my boys) tomorrow. after seeing rivet's pterodactyl eggs (smoked hard-boiled eggs), i'll probbaly toss a few of these on! i hope to drop everything on the SnP by 0900 tomorrow. i am guesstimating a maximum of 6 hours for everything but realize it might be less than that. am concenred about the chuckie and that it might take longer time. any estimates would be appreciated and i will try to put that on alone for a couple hours if necessary to get it done at the same time as everything else. another option might be to cook it closer to the firebox. i am able to even temps out pretty well across the cmoking chamber, but there's still some variation and naturally it is warmer at the "west" end. looking forward to a great day tomorrow! will also be sure to post as much q-view as possible. comments, suggetions etc. are always welcome! |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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as usual, got a late start - meat was on @ 1015 this morning ~ here's what we got for now: farthest west is the beef fattie (i have concernens about this) - then moving east we have the country ribs, the spare ribs, the chuckie and the beef back ribs. when everything shrinks up a bit i'll add the pterodactyl eggs and also a couple of dinner sausages. i decided we might as well have the chuckie tomorrow (pulled BBQ beef sandwiches). so will cook it till it's done and then let it rest, then pull. Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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at 1100 i put the eggs on here and there - found room for them after all! right before noon, i figured the mushroom/swiss fatty would be done - checked temperature and it was 155 degrees, which is just fine considering it is all beef. it did blow out a little but it wasn't too bad, all things considered - being very lean beef, i was expecting it to anyway. inside was a bit sloppy but it tasted great! made a very fine lunch. i strongly recommed a combination of beef, mushroom, swiss, onions, garlic and teriyaki ~ while the fatty was resting, i took the opportunity to add some lump and spritz with a 50/50 captian morgan/apple juice spritz i also rearranged stuff around as quickly as possible: Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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1345 - added some lump and hickory, sprtized and threw on the sausages. pterodactyl eggs are off the smoker and chillin in the fridge until dinnertime. everythings looking good although amybe a little darker than i would have expected. |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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1500 - another addition of lump, spritz and rotate. things atarting to look and feel done - moving it over to the far end to leave thicker cuts toward the firebox - things going well Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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1615 - everything's pretty well done except the chuckie, which is in the 180s. i'll pull everything off and leave the chuckie to finish up! |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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hey, everyone - the chuckie hit 197 at the same time the temps in the smoker started to fall off (used ONE 9-lb bag of lump plus a coffeecan-full of briquettes for this smoke), so i foiled it up and put it in towels and cooler. not much to photograph, just looks like a small black lump, but it sure smells good! forgot to mention - the pterodactyl eggs were great! Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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