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  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default **Beefin' on the Gater!!**

    Saturday found swamprb, hooking up the Guru to the Gater and moooving some Beefy goodness through the smoke!

    First off we took some of that 5th Place Brisket trimmings and points from Left Hand Smoke's recent Canadian trip and coated them with a "bottom of the jars" rub combination of Slabs and Texas BBQ Rub.com Original for some faux burnt ends swamprb style!





    Guru'd with KBB and Cherry for smoke.


    Let it chug away and get all tender.






    Mixed the remainder of the rubs to the cubes of beefy goodness and mixed some of the au jus with some Smokie Okie Deep Beef and the bottom of a bottle of Stubb's sauce and stuck it all back for more smoke.



    Turned out AWESOME!

    ....so while the Burnt ends were gettin' happy, I dusted up some Beef Back ribs with Plowboys Bovine Bold and set these badboys on the top rack to soak the smoke.










    I Cadillac Cut these and got caveman on them!




    I was amazed at how much charcoal was left in the Backwoods, so I tossed a couple Tri-Tips seasoned with Montreal Steak and added a couple Oak wine barrel chunks and let them coast!





    I could really smell the aroma of the Cabernet from the oak chunks unlike any of my other charcoal fired cookers!



    I used two half pans of water in the stock waterpan and topped them off once during this 8 hour cook and had almost a quarter of the charcoal left unused when I shut it all down.
    The temps ran away on me a couple times and shot up to 318* from my target 250*-but hey, if I ain't looking, I ain't gettin' any pics either! But it all settled down and things went pretty smooth for my first fan assisted Backwoods cook.

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Nice lookin' grub Brian, but a REALLY sweet lookin' cooker. Where'd ya get it anyway?

    If you temps shot up like that, one of 3 things

    1)firebox door not latched tightly
    2) shutter on Guru fan needs closed a little
    3)water pan running low.

    Those should be about the only things that would allow that to happen.

  3. #3
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Nice triple beef cook.

    Those tri tips especially caught my eye. Nice marbling.
    FBJ

  4. #4
    Join Date
    Feb 2011
    Location
    Freehold, NJ
    Posts
    166

    Default

    Making my mouth water.

    "Forbidden fruit is the sweetest"
    Chargriller Smokin pro
    Obsessed with BBQ
    KCBS CBJ

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Fatback Joe View Post
    Nice triple beef cook.

    Those tri tips especially caught my eye. Nice marbling.

    Prolly Wagyu, free from his butcher friend.

  6. #6
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default

    Quote Originally Posted by SmokyOkie View Post
    Nice lookin' grub Brian, but a REALLY sweet lookin' cooker. Where'd ya get it anyway?

    If you temps shot up like that, one of 3 things

    1)firebox door not latched tightly
    2) shutter on Guru fan needs closed a little
    3)water pan running low.

    Those should be about the only things that would allow that to happen.
    I will keep these in mind and be sure to focus on them in future cooks.

    Oh yeah, I got the Gater from some guy at Backwoods Oklahoma, you should look him up for your next pit! His customer service is top notch!!

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    It all looks marvy Brian! I wish I could find Bovine Bonz like that around here! I used to be the one posting stuff like that. Made others jealous. Now it's my turn. They cost WAY more and they SUCK!!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I have found beef back ribs twice in the last week around here. In both cases they were demolished by cutting them into individual bones.

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