usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 18

5 members and 13 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 2 of 2 FirstFirst 1 2
Results 11 to 16 of 16

Thread: Call me.....

  1. #11
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    CONGRATS!!!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  2. #12
    Join Date
    May 2010
    Location
    Hartford, Michigan, United States
    Posts
    568

    Default

    No pizza but RIBS. Early start because it's gonna be another scorcher outside!! Anyways ribbs were trimmed and coated with BigRons HOH rub and went on the EGG at 9:30 A.M. Planning on a 3-2-1 cook, hopefully they turn out better than my previous ribs since they never seem to impress me. More pics to follow and please chime in with advice.egrib.jpgegrib1.jpg
    Weber 18" Silver
    Weber 26.75"
    Char-Griller Trio
    MES-30
    BGE XL

  3. #13
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Nice! I've been thinkin' about getting one of the Cargriller Kamados. About half the price of the ceramics.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #14
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    shouda bought a primos , .more cooking space on a primos .eggs are good to .but not a lot of cooking surface .

    good choice anyhow ,loll

    just make sure you season it good with chicken @ 450 degree .let the grease splatter real good on the ceramic ,they say its already seasoned ,but it aint .the food won't taste till the inside gets black .
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  5. #15
    Join Date
    May 2010
    Location
    Hartford, Michigan, United States
    Posts
    568

    Default

    Again I got wrapped up in cooking that I forgot to take pictures that I can post here (I can never get pictures I do on facebook to post anywhere else) https://www.facebook.com/rene.bauer.3975 If your interested. I wasn't happy with the ribs, I foiled them for 2 hours after smoking for 3 hours and when I took them out of the foil they were already falling apart, Way over cooked. The taste was good and the wife liked them alot. Oh well MORE practice needed I picked up 2 beef english roasts, ideas on smoking those?
    Weber 18" Silver
    Weber 26.75"
    Char-Griller Trio
    MES-30
    BGE XL

  6. #16
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    When you foil, don't close the foil up tight. Just put the ribs meat side down, pull the foil up tight against the meat then crimp it around the ends of the bones so that ti will stay in place. Leave the middle of the foil open.

Page 2 of 2 FirstFirst 1 2

Similar Threads

  1. I call it.........The Q CAN!!
    By BrisketRex in forum Vertical Drum Smokers
    Replies: 10
    Last Post: 09-04-2013, 08:34 PM
  2. Call me da king
    By Primo in forum The Pickle Barrel
    Replies: 8
    Last Post: 12-21-2011, 08:03 PM
  3. What do you call your....?
    By Hoosier BBQ in forum The Pickle Barrel
    Replies: 11
    Last Post: 03-23-2010, 08:09 PM
  4. So- you call yourself a Drumhead?
    By swamprb in forum Vertical Drum Smokers
    Replies: 4
    Last Post: 05-03-2008, 11:08 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1