Hey Christian/BBQ talk

[seiowan]

Have you been following the KCBS T.O.Y. standings? Iowa Smokey D's is in second by 6 points. Final event is this weekend in Tempe. It is going to be a shootout in Arizona. The top three are there, Pellet Envy is leading the Clones by 6 points, and I Smell Smoke is about 15 points out. I Smell Smoke is driving 40 hours to get to the final comp and go head to head with these two.

To win Smokey D's has to get a Grand.

Three weeks ago he flew out, bought a brisket at Sam's and found the other meat at a local grocery, borrowed two WSM's and beat 40+ other teams and took home the Grand.

[Christian]

I have been through info from Rod, he is going to be a hard guy to beat, and the clones are a heall of a team as well. What is most interesting is the old school vs. high tech that is occuring, should be interesting, but if I was a betting man my cash would be on Rod

That is awesome cooking on borrowed WSMs and getting called for the grand - tell them congrats [smilie=appl]

[DOUBLESCORPIO]

Watched the first episode of "BBQ Pitmasters" on Discovery channel last night, if you have not seen it take the time to watch it!!

[Christian]

I did watch it, and just for the the record, Johnny Trigg is the man to beat, Myron is good but damn Johnny is a hell of a cook

[the bear]

Christain, what is a WSM? (sorry, I am ignorant when it comes to this)

[Christian]

it is one of the best "consumer" smokers out there to learn on and also compete on, their main drawback is chacoal basket size so you have to babysit them a lot more than the larger models, and they bleed heat really bad since they are so thin

but for the price they can cook up some awesome Q and they are very portable

http://www.virtualweberbullet.com/tour.html

[seiowan]

Watched the first episode of "BBQ Pitmasters" on Discovery channel last night, if you have not seen it take the time to watch it!!

It had some good and bad. IT is very "Reality" based along the lines of Ice road truckers and the greatest catch series.

I love BBQ contests, and I love the people at them. I get irritated at seeing even the slightest secret being let out of the bag. There are some pretty well kept secrets in BBQ, and some unwritten rules that you don't give those secrets to freely and to just anybody. Most of us have had to work hard to recognize, discover or beg those secrets from more experienced cooks. There are teams that I have beaten solidly b/c they didn't have a couple of the secrets that were mentioned in the show. So I guess that is a small irritant to me. Also I love competing, so watching all those competitions just makes me want to jump out and light the pit up.

[Christian]

It had some good and bad. IT is very "Reality" based along the lines of Ice road truckers and the greatest catch series.

I love BBQ contests, and I love the people at them. I get irritated at seeing even the slightest secret being let out of the bag. There are some pretty well kept secrets in BBQ, and some unwritten rules that you don't give those secrets to freely and to just anybody. Most of us have had to work hard to recognize, discover or beg those secrets from more experienced cooks. There are teams that I have beaten solidly b/c they didn't have a couple of the secrets that were mentioned in the show. So I guess that is a small irritant to me. Also I love competing, so watching all those competitions just makes me want to jump out and light the pit up.


I dont knwo if I have any secrets but if there is any way I can help ya just ask :)

And yes you can tell the old school vs new school in how much they yap [smilie=blah.gif]

[DOUBLESCORPIO]

It had some good and bad. IT is very "Reality" based along the lines of Ice road truckers and the greatest catch series.

I love BBQ contests, and I love the people at them. I get irritated at seeing even the slightest secret being let out of the bag. There are some pretty well kept secrets in BBQ, and some unwritten rules that you don't give those secrets to freely and to just anybody. Most of us have had to work hard to recognize, discover or beg those secrets from more experienced cooks. There are teams that I have beaten solidly b/c they didn't have a couple of the secrets that were mentioned in the show. So I guess that is a small irritant to me. Also I love competing, so watching all those competitions just makes me want to jump out and light the pit up.

I am FAR from a pro and have only been doing this a few years. I use a brinkman electric and have produced very good results. You are right, I picked up some stuff from the first episode that I did not know. I did a 21 pound turkey for thanksgiving, put it on at 12:30 pm on Wenesday and took it off a 2:00 AM on Thursday. Wrapped it and put it in the cooler, when I tried to carve it a few hours later...it just fell apart!!!! One of the best ones I have ever done!!!

[36Tango]

I am FAR from a pro and have only been doing this a few years. I use a brinkman electric and have produced very good results. You are right, I picked up some stuff from the first episode that I did not know. I did a 21 pound turkey for thanksgiving, put it on at 12:30 pm on Wenesday and took it off a 2:00 AM on Thursday. Wrapped it and put it in the cooler, when I tried to carve it a few hours later...it just fell apart!!!! One of the best ones I have ever done!!!


Details please! How did you heat it up later without drying it out?

[DOUBLESCORPIO]

Details please! How did you heat it up later without drying it out?

I am sure someone will have a better way to do this then I did, but here is how I did it. We injected the turkey with a Cajun butter sauce, do not remember the brand, but it comes with its own injector. I also rubbed it with the same brand of dry seasoning. I use a wireless tempature gauge when I am smoking, I had it set to go off at 160 degrees. As soon as I pull it off I wrap in in tin foil and put it in a cooler and use old towles to pack it in. I pulled it out of the cooler at about 10:30 am...it was still very warm..but cool enought to touch. I used a large foil pan and put all the meat in it, the legs just pull off with no slicing and put those in the pan whole. I then covered the whole thing with foil and saran wrap and put it in the fridge. We put it in oven later and used a mixture of chicken broth and the pan drippings from the smoker as a marinade while it was warming up. 11 people-21 pound turkey...one zip lock sandwich baggie of meat left :)

[Cool Change]

now
I'm hungry!!![smilie=crazy]

[Christian]

Details please! How did you heat it up later without drying it out?

Vacumn seal it or put the meat in a freezer ziplock and boil it to re heat it, it will baste in its own juices as it hets up and since it never gets above about 230 it stays nice

when we smoke turkey breats we vac bag em after they are cool and can heat them and they are awesome

[Christian]

oh and if you take something off the smoker an dput it directly in a good cooler it will stay hot for hours. I have pulled butts out after a couple of hours that still needed gloves to handle.

The coleman 7 day coolers ROCK

[seiowan]

Just got done with a BBQ weekend with five good buddies from High School. WOW, what a good time. Very cold but fun. (Iowa's Smokey D's was one of them. He finished 2nd in the KCBS race this year) We cooked/smoked up 6 briskets, 12 racks of ribs, 8 pork butts, a sirloin roast, 3 racks beef ribs, wings, sausage. and Drank a lot of beer. What a great way to start off the new year. Did it all in about 5 degree Iowa weather

[DOUBLESCORPIO]

You are killing me...I am dreaming about smoking some ribs but it has been to cold for my little smoker.....-21 degrees !!!

[seiowan]

You are killing me...I am dreaming about smoking some ribs but it has been to cold for my little smoker.....-21 degrees !!!

I should have taken pics of the smokers, we had ice build on some parts. We were using my FEC and supposed to use Smokey D's, but his wasn't working b/c he has the newer version that has the digital controls, it was to cold to get the digitals to light up, so we used my FEC and a 22.5 WSM, an 18 WSM and a smaller webber kettle. It turned into quite a bit of work. That sirloin roast was the best I've ever had. I'm not sold on beef ribs, It was a first try, but they just didn't do it for me. I've got six racks of ribs I'm supposed to do tonight for a guy in town, but with -12 I'm waiting until the end of the week.

[Christian]

The FEC is the king when it comes to cold weather, set it and forget it and come inside and drink [smilie=trink39]