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Post by trailboss on Jul 29, 2019 22:18:29 GMT -5
I have been doing both for many years, but after watching a show a couple weeks ago, Steven Raichlen had some tanatalizing recipes, So I headed off to Amazon and bought his latest book...well worth the $15.00 and change...if you are a novice, he goes through every cooker up to and including a smokehouse...if you are a veteran, you can pick up some great tips, and some recipes that will really help you stretch your legs.  www.amazon.com/gp/product/0761181865/ref=dbs_a_def_rwt_bibl_vppi_i0A good forum with a great group of guys that are in the pit. www.smokingmeatforums.com/ |
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Post by Legend Lover on Jul 30, 2019 8:57:19 GMT -5
I might look into that. Cheers.
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briarbuck
Full Member
Leave the gun...take the cannoli.
Posts: 851
Favorite Pipe: The next one
Favorite Tobacco: Dunbar, 40th, PSBEF
Location:
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Post by briarbuck on Jul 30, 2019 9:32:48 GMT -5
What's your set up? I have a 26" Webber with the large Slow 'n Sear that gets me almost a 6 hour cook without having to re-load.
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Post by trailboss on Jul 30, 2019 16:25:26 GMT -5
I use a New Braunfels Bandera with an offset firebox... it works well with firewood or coals, requires pretty close watching but wireless thermometers really helps on monitoring the smoking chamber temp.
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Post by toshtego on Jul 30, 2019 17:21:45 GMT -5
This evening I will smoke a rack or two of spareribs in my new Webber 22 inch kettle. Charcoal in the chimney, applewood chips soaking. Ribs taking in my homemade spice rub. They probably will not be ready for this evenings dinner. I have a rotisserie chicken on hand for that. Maybe a late night snack?
Got to Questa, finally, to buy the meat and their meat cooler failed. What little meat they had was in a drink cooler. No ribs of any kind. No Boston Butt. Just some weavally looking pork chops and some overpriced beef chuck roasts and burger. So, I asked the butcher in back if he had any racks of ribs in their storage refer? "sure", says he, "how many you want?" Mission accomplished.
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Post by peteguy on Jul 30, 2019 17:39:03 GMT -5
Not what I thought this thread would be about. Moving on....  |
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Post by trailboss on Jul 31, 2019 0:15:17 GMT -5
This evening I will smoke a rack or two of spareribs in my new Webber 22 inch kettle. Charcoal in the chimney, applewood chips soaking. Ribs taking in my homemade spice rub. They probably will not be ready for this evenings dinner. I have a rotisserie chicken on hand for that. Maybe a late night snack?
Got to Questa, finally, to buy the meat and their meat cooler failed. What little meat they had was in a drink cooler. No ribs of any kind. No Boston Butt. Just some weavally looking pork chops and some overpriced beef chuck roasts and burger. So, I asked the butcher in back if he had any racks of ribs in their storage refer? "sure", says he, "how many you want?" Mission accomplished.
The weber can turn out a magnificent prime rib using the indirect method.... 30 years later, family members still speak about it. |
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briarbuck
Full Member
Leave the gun...take the cannoli.
Posts: 851
Favorite Pipe: The next one
Favorite Tobacco: Dunbar, 40th, PSBEF
Location:
|
Post by briarbuck on Jul 31, 2019 8:27:08 GMT -5
This evening I will smoke a rack or two of spareribs in my new Webber 22 inch kettle. Charcoal in the chimney, applewood chips soaking. Ribs taking in my homemade spice rub. They probably will not be ready for this evenings dinner. I have a rotisserie chicken on hand for that. Maybe a late night snack?
Got to Questa, finally, to buy the meat and their meat cooler failed. What little meat they had was in a drink cooler. No ribs of any kind. No Boston Butt. Just some weavally looking pork chops and some overpriced beef chuck roasts and burger. So, I asked the butcher in back if he had any racks of ribs in their storage refer? "sure", says he, "how many you want?" Mission accomplished.
The weber can turn out a magnificent prime rib using the indirect method.... 30 years later, family members still speak about it. I will go toe to toe with almost any set up with my Webber. If you haven't looked at a Slow and Sear, check them out. It's a really nice upgrade that lets you cook at 250 for 8 hours or sear at > 700 deg. |
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briarbuck
Full Member
Leave the gun...take the cannoli.
Posts: 851
Favorite Pipe: The next one
Favorite Tobacco: Dunbar, 40th, PSBEF
Location:
|
Post by briarbuck on Jul 31, 2019 8:27:56 GMT -5
The weber can turn out a magnificent prime rib using the indirect method.... 30 years later, family members still speak about it. I will go toe to toe with almost any set up with my Webber. If you haven't looked at a Slow and Sear, check them out. It's a really nice upgrade that lets you cook at 250 for 8 hours or sear at > 700 deg. I like the look of a side by side but they are so hard to keep even heat. |
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