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Post by Ronv69 on Mar 12, 2021 9:33:01 GMT -5
I had a great rack of ribs for supper last night. Really easy. I just pay the guy. 😁 🤠
But you do what you enjoy.
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Post by trailboss on Mar 12, 2021 12:07:22 GMT -5
I think my 5 pounds of ribs costed me $5.00 and I drank beer and smoked cigars while the smoker did it’s thing. Only tended it once when up and running.
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Post by pepesdad1 on Mar 12, 2021 12:22:39 GMT -5
Got a cast aluminum box with newer grill and a load of mesquite charcoal that I brought back from Texas to grill our steaks on. I use a mix of hardwood charcoal with the mesquite to give a set of really hot coals to grill on. Mesquite shoots off a lot of "sparks" of burning bits really attractive in the evening hours when cooking.
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Post by Ronv69 on Mar 12, 2021 13:25:00 GMT -5
Got a cast aluminum box with newer grill and a load of mesquite charcoal that I brought back from Texas to grill our steaks on. I use a mix of hardwood charcoal with the mesquite to give a set of really hot coals to grill on. Mesquite shoots off a lot of "sparks" of burning bits really attractive in the evening hours when cooking. Please come back for more Mesquite and bring a semi or two. |
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Post by Ronv69 on Mar 12, 2021 13:25:58 GMT -5
I think my 5 pounds of ribs costed me $5.00 and I drank beer and smoked cigars while the smoker did it’s thing. Only tended it once when up and running. It's been over 40 years since I had that kind of time. |
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Post by qmechanics on Mar 12, 2021 18:26:12 GMT -5
I think my 5 pounds of ribs costed me $5.00 and I drank beer and smoked cigars while the smoker did it’s thing. Only tended it once when up and running. Can I come over to your house? I am actually not as obnoxious as I appear to be..😃PS I will gladly bring good beer and cigars... |
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Post by instymp on Mar 12, 2021 19:03:51 GMT -5
The best Prime Rib that I ever made was on a Weber Kettle. 30 years later, my brother still talks about it. Not smoked prime rib mind you, roasted using the indirect method with a drip pan under the meat Yup. I will do a pork butt for up to 16 hours @ 275. The great thing is it lets me sit on my deck for 2 days and tell the wife "I'm working". There are better cookers on the market, just not sure how you can beat the value of a Webber. Best pork butt I ever ate was at a buddys camper. It even fell off the plate on to the deck. |
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Post by instymp on Mar 12, 2021 19:09:44 GMT -5
Thank you. I used to finish the ribs off by wrapping in foil for the last few hours and they slipped off the bone, tasted great and no one ever complained, but it lacked the texture that the big dogs have in competition. If you look at the ribs, there is a crack in the meat...once you lift them from the grill with tongs and the center cracks, they are done on a slow cook...great texture. Wife hated ribs till she ate mine, now loves them. Slips off the bone. No contest to where you have to leave tooth marks in the rib. Whatever flicks you hot button.
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Post by trailboss on Mar 12, 2021 20:02:52 GMT -5
I think my 5 pounds of ribs costed me $5.00 and I drank beer and smoked cigars while the smoker did it’s thing. Only tended it once when up and running. Can I come over to your house? I am actually not as obnoxious as I appear to be..😃PS I will gladly bring good beer and cigars... Sure, you’re just over the border. |
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Post by trailboss on Mar 12, 2021 20:03:32 GMT -5
Thank you. I used to finish the ribs off by wrapping in foil for the last few hours and they slipped off the bone, tasted great and no one ever complained, but it lacked the texture that the big dogs have in competition. If you look at the ribs, there is a crack in the meat...once you lift them from the grill with tongs and the center cracks, they are done on a slow cook...great texture. Wife hated ribs till she ate mine, now loves them. Slips off the bone. No contest to where you have to leave tooth marks in the rib. Whatever flicks you hot button.
Put your dentures in, Mike! |
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Post by urbino on Mar 12, 2021 20:50:21 GMT -5
Thank you. I used to finish the ribs off by wrapping in foil for the last few hours and they slipped off the bone, tasted great and no one ever complained, but it lacked the texture that the big dogs have in competition. If you look at the ribs, there is a crack in the meat...once you lift them from the grill with tongs and the center cracks, they are done on a slow cook...great texture. Wife hated ribs till she ate mine, now loves them. Slips off the bone. No contest to where you have to leave tooth marks in the rib. Whatever flicks you hot button.
Kinky. |
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Post by instymp on Mar 13, 2021 7:15:17 GMT -5
Wife hated ribs till she ate mine, now loves them. Slips off the bone. No contest to where you have to leave tooth marks in the rib. Whatever flicks you hot button.
Kinky. Does sound weird, today. |
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Post by trailboss on Aug 8, 2022 8:11:25 GMT -5
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Post by Ronv69 on Aug 8, 2022 11:55:19 GMT -5
I have been to the BEST barbecue joints and they all have used the old fashioned direct heat pits. My opinion is that the indirect pits are much easier for the amateur to use for great barbecue. The guys that use the direct pits are masters that the average person could never hope to match. They are the masters of meat magic. If I was going to buy a barbecue pit for smoked meat I would choose the indirect method. Texas Monthly is a Dallas centered publication that has most of their articles written by writers who would be at home at the Atlantic. This article is way better than most of the stuff they publish. |
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Post by trailboss on Aug 8, 2022 12:21:38 GMT -5
I was interested in the history of it all, them long open pits in the ground were really something, I would hate to stumble and fall into one.
Yeah, I poked around the website, figured by the tenor of other articles it must come from Austinites.
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john
Junior Member
Posts: 161 
First Name: John
Favorite Pipe: Bents, Straight, Classics and Carved Meers...
Favorite Tobacco: Flakes, VaPers, BurPers, Plugs, some aro's... Heck I guess all of them!
Location:
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Post by john on Aug 8, 2022 12:37:45 GMT -5
I have been smoking meat for about 15 years now. Started with a cheap bullet smoker that I paid $10 for and began a journey I'm still on. About 8 years ago I bought a Maverick Old Country Offset Smoker from Academy Sports which still serves me well. The Maverick I own looks like the one Charlie, at the beginning of this thread, bought as a replacement unit. I will need to investigate the mods he shows as something to try in mine.
If you will indulge me a moment. Recently through a pastors group I belong to, I met a Hawaiian gentleman named Lee, retired Army, that has quite the setup. He has a Luau Pit, Upright Smokehouse, 2 Bullet Smokers, Offset Smoker and a Whole Hog Pit all of which he made.
We held a meeting at his home and he cooked ribs and butts in the smokehouse and chicken in the bullets. Lee grows his own banana trees for the leaves for the luau pit, fruit trees (pear, apple, cheery), a pecan tree and piles of hickory. It's like going to the amusement park when I go to his house! About 7 years ago Lee suffered a stroke and this is his therapy. He has trouble talking but gets his point across in time. He used to be a marathon runner and the stroke took that from him, so now he barbecues'! And, Man Can He Que!!
Thanks for listening to my ramblings....
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Post by Ronv69 on Aug 8, 2022 12:39:10 GMT -5
I was interested in the history of it all, them long open pits in the ground were really something, I would hate to stumble and fall into one. Yeah, I poked around the website, figured by the tenor of other articles it must come from Austinites. Dallas Uber-class. |
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Post by Ronv69 on Aug 8, 2022 12:41:05 GMT -5
I have been smoking meat for about 15 years now. Started with a cheap bullet smoker that I paid $10 for and began a journey I'm still on. About 8 years ago I bought a Maverick Old Country Offset Smoker from Academy Sports which still serves me well. The Maverick I own looks like the one Charlie, at the beginning of this thread, bought as a replacement unit. I will need to investigate the mods he shows as something to try in mine. If you will indulge me a moment. Recently through a pastors group I belong to, I met a Hawaiian gentleman named Lee, retired Army, that has quite the setup. He has a Luau Pit, Upright Smokehouse, 2 Bullet Smokers, Offset Smoker and a Whole Hog Pit all of which he made. We held a meeting at his home and he cooked ribs and butts in the smokehouse and chicken in the bullets. Lee grows his own banana trees for the leaves for the luau pit, fruit trees (pear, apple, cheery), a pecan tree and piles of hickory. It's like going to the amusement park when I go to his house! About 7 years ago Lee suffered a stroke and this is his therapy. He has trouble talking but gets his point across in time. He used to be a marathon runner and the stroke took that from him, so now he barbecues'! And, Man Can He Que!! Thanks for listening to my ramblings.... A meat amusement park! 😁 👍👍👍😎 |
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Post by trailboss on Aug 8, 2022 13:17:23 GMT -5
John,
It sounds like your Hawaiian friend is quite the pit master! I am a weekend warrior, and am jealous of the choices of wood your friend has. Living here in Phoenix, good wood for cooking is scarce, and carries a high premium. I am pretty much limited to pecan, because there are orchards south of Tucson that the local commercial supplier has access to.
My wife has a high school reunion in October, probably going to drive if I do I am taking the truck and get a half load to bring back.
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Post by Gypo on Sept 5, 2022 10:40:09 GMT -5
John, It sounds like your Hawaiian friend is quite the pit master! I am a weekend warrior, and am jealous of the choices of wood your friend has. Living here in Phoenix, good wood for cooking is scarce, and carries a high premium. I am pretty much limited to pecan, because there are orchards south of Tucson that the local commercial supplier has access to. My wife has a high school reunion in October, probably going to drive if I do I am taking the truck and get a half load to bring back. So if I ever make it to a pipe club meeting bring you some Oak? |
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Post by sperrytops on Sept 5, 2022 10:45:08 GMT -5
I was interested in the history of it all, them long open pits in the ground were really something, I would hate to stumble and fall into one. Yeah, I poked around the website, figured by the tenor of other articles it must come from Austinites. Dallas Uber-class. Certainly not Fort Worth. |
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Post by trailboss on Sept 5, 2022 11:53:01 GMT -5
John, It sounds like your Hawaiian friend is quite the pit master! I am a weekend warrior, and am jealous of the choices of wood your friend has. Living here in Phoenix, good wood for cooking is scarce, and carries a high premium. I am pretty much limited to pecan, because there are orchards south of Tucson that the local commercial supplier has access to. My wife has a high school reunion in October, probably going to drive if I do I am taking the truck and get a half load to bring back. So if I ever make it to a pipe club meeting bring you some Oak? I missed this post! Ted, you have plenty of time from NorCal, pipe club meeting this Saturday! 😉 |
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