Platinum Contributing Member Rigid1 Posted July 21, 2018 Platinum Contributing Member Share Posted July 21, 2018 This fucker in about 4hrs.. 1 Quote Link to comment Share on other sites More sharing options...
Zambroski Posted July 21, 2018 Share Posted July 21, 2018 15 minutes ago, Rigid1 said: I frigging killed it today, grass was cutting fast, averaged $3/min and added to my stellar tan... This is bad. This is all bad. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 21, 2018 Platinum Contributing Member Share Posted July 21, 2018 2 minutes ago, Zamjabronie said: This is bad. This is all bad. You know you love my selfies..I'm 25 at heart Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted July 21, 2018 Share Posted July 21, 2018 Great looking right Bhent!!!!111 Neal Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 22, 2018 Share Posted July 22, 2018 Couple racks of ribs and a whole loin. One st louis style , one baby back 3 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 22, 2018 Platinum Contributing Member Share Posted July 22, 2018 20 minutes ago, f7ben said: Couple racks of ribs and a whole loin. One st louis style , one baby back Nice. Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 22, 2018 Share Posted July 22, 2018 Ribs overcooked in about 4.5 hours. They are delicious but they are falling off the bone. My temp on the pit indicated 235 average with very little fluctuation but the temp on the grates must be running 20+ degrees higher. I will get that dialed in. The loin turned out great but its a cut of meat with little fat. I decided to break out the slicer and slice it all. Then we made a finishing sauce and mixed it in......its really good My wife made au gratin potatoes and we finished them in the warming box of the smoker.....they took on a subtle smoke flavor and turned out absolutely outstanding. As far as the cooker goes.......it was 75 with average wind today and it ran like a top. It just wants to chug along between 230-240 indicated. Very easy to run with only little corrections needed. Ash is an ok wood.....very mild....burns really well but it has just a little bit of a bitter smoke flavor vs say oak or hickory......I have no problem using it but I wouldnt seek it out. I brought some food over to my neighbors on all sides.......the one older couple had both of their sons over. The sons are in their late 50's I'd say. I just brought one big plate to them as I didnt know there was 4 of them there. They were nibbling on it when I left and just 20 minutes later they were knocking on the door to say "that was some outstanding bbq....great work" Got a lot of work to do before we could enter any competitions or cater/party but we'll learn quick and get it all dialed in. 3 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted July 22, 2018 Share Posted July 22, 2018 And The Silver Bullet BBQ Co is now in business. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 22, 2018 Share Posted July 22, 2018 1 minute ago, Woodtick said: And The Silver Bullet BBQ Co is now in business. Bone Thugs BBQ .......bet on it 1 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 23, 2018 Platinum Contributing Member Share Posted July 23, 2018 1 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 23, 2018 Share Posted July 23, 2018 YES!!!111 Quote Link to comment Share on other sites More sharing options...
dz246 Posted July 23, 2018 Share Posted July 23, 2018 Its the thuggish ruggish ben....... Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 29, 2018 Platinum Contributing Member Share Posted July 29, 2018 I got 7 lbs of beef tenderlion and no plan. Got my Mom coming for dinner tomorrow night. Suggestions? Quote Link to comment Share on other sites More sharing options...
Dave Posted July 29, 2018 Share Posted July 29, 2018 1 minute ago, Blackstar said: I got 7 lbs of beef tenderlion and no plan. Got my Mom coming for dinner tomorrow night. Suggestions? Cook it. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted July 29, 2018 Platinum Contributing Member Share Posted July 29, 2018 Just now, DAVE said: Cook it. Big fuckin' help you are.........lol Quote Link to comment Share on other sites More sharing options...
Dave Posted July 29, 2018 Share Posted July 29, 2018 Just now, Blackstar said: Big fuckin' help you are.........lol Im here for ya buddy!!!! Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted July 29, 2018 Share Posted July 29, 2018 3 minutes ago, Blackstar said: I got 7 lbs of beef tenderlion and no plan. Got my Mom coming for dinner tomorrow night. Suggestions? Loin is one of the less desireable meats for BBQ because of the low fat. Smoke it up and slice it up for sandwiches. It's a good sauce display meat. Neal 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 29, 2018 Share Posted July 29, 2018 1 minute ago, NaturallyAspirated said: Loin is one of the less desireable meats for BBQ because of the low fat. Smoke it up and slice it up for sandwiches. It's a good sauce display meat. Neal Exactly.....brine it.....smoke it till about 150 and then slice thin and mix with a finishing sauce. Makes great sammis Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 29, 2018 Share Posted July 29, 2018 (edited) Doing a packer tomorrow.....all trimmed up. Injected to the max and just put the rub on a few minutes ago. 15.4lbs before trim...probably 11 after This is after trimming. Can't wait for burnt ends Edited July 29, 2018 by f7ben 5 Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 29, 2018 Share Posted July 29, 2018 (edited) Bright and early for Brisket Edited July 29, 2018 by f7ben 5 Quote Link to comment Share on other sites More sharing options...
f7ben Posted July 29, 2018 Share Posted July 29, 2018 Rubbed and ready 4 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted July 29, 2018 Platinum Contributing Member Share Posted July 29, 2018 10 minutes ago, f7ben said: Bright and early for Brisket I know you're in Minnesota but where....looks pretty damn nice! Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member SnowRider Posted July 29, 2018 Platinum Contributing Member Share Posted July 29, 2018 10 minutes ago, f7ben said: Rubbed and ready Looks good....now don’t fuck it up 😀. You moving back to MN? Quote Link to comment Share on other sites More sharing options...
Zambroski Posted July 29, 2018 Share Posted July 29, 2018 On 7/22/2018 at 6:20 PM, f7ben said: Ribs overcooked in about 4.5 hours. They are delicious but they are falling off the bone. My temp on the pit indicated 235 average with very little fluctuation but the temp on the grates must be running 20+ degrees higher. I will get that dialed in. The loin turned out great but its a cut of meat with little fat. I decided to break out the slicer and slice it all. Then we made a finishing sauce and mixed it in......its really good My wife made au gratin potatoes and we finished them in the warming box of the smoker.....they took on a subtle smoke flavor and turned out absolutely outstanding. As far as the cooker goes.......it was 75 with average wind today and it ran like a top. It just wants to chug along between 230-240 indicated. Very easy to run with only little corrections needed. Ash is an ok wood.....very mild....burns really well but it has just a little bit of a bitter smoke flavor vs say oak or hickory......I have no problem using it but I wouldnt seek it out. I brought some food over to my neighbors on all sides.......the one older couple had both of their sons over. The sons are in their late 50's I'd say. I just brought one big plate to them as I didnt know there was 4 of them there. They were nibbling on it when I left and just 20 minutes later they were knocking on the door to say "that was some outstanding bbq....great work" Got a lot of work to do before we could enter any competitions or cater/party but we'll learn quick and get it all dialed in. Sharing your delicious smoked treats with neighbors and friends, while admirable, never works out well. It’s why I had to put two more butts on yesterday after making four last week. I’d like to have a bit more for myself. I tried to smoke french fries yesterday. Quote Link to comment Share on other sites More sharing options...
thewayout Posted July 29, 2018 Share Posted July 29, 2018 Showed bent this already, but smoked some baby backs for the first time yesterday. Only my second smoke. They came out perfect. Not mushy, not fall off the bone. When you took a bite the meat pulled clean off. I did not wrap them in foil, 6 hours at 225 all the way through. No spritzing either. Pulled them at 195 IT, also did the bend test. Rubbed 30 minutes prior to going on. The bark was excellent. I don’t even think I’m going to try the 2-2-1 or 3-2-1 method. 5 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.