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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default Fired the Drum for the 1st time in a long time.

    Howdy ho folks, got some pics flyin you know how we like it. Decided to cook for the conservation club meeting yesterday. aka where we are going to have the great lakes bbq event this end of summer early fall.

    Sooooooooooo, got no more to say about this cept you all inspired me!! As always!!!



    i thought i would use this shake a Q thang

    2/3 turbinado 1/3 rub on the pig candy

    I will not soon forget that one!









    Story goes, cooked 1# pig candy, awesome, 1# J Dean fatty, awesome, 1.5 # chub bologna , turned out ok, scored and tryed to get the b sugar going, not happin, so resorted to maple suryp,

    thanks for lookin!

    Hope your smoke was well!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  2. #2
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Words cannot describe how your pics make me feel
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks very good

    On the chub bologna, if you make the cuts a little deeper and in a cris-cross pattern all the way around the chub, then roll in rub, put on the grill til about half way done, then roll it in the brown sugar. The heat will open the cuts up and the sugar will stick to the hot meat better and absorb into the cuts better.
    Jim

  4. #4
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Mind set indicator turned on, and programmed, Love the idea!!!



    Quote Originally Posted by BYBBQ View Post
    Looks very good

    On the chub bologna, if you make the cuts a little deeper and in a cris-cross pattern all the way around the chub, then roll in rub, put on the grill til about half way done, then roll it in the brown sugar. The heat will open the cuts up and the sugar will stick to the hot meat better and absorb into the cuts better.
    MEMBER: BERGIE BBQ team 2011, 2012.




  5. #5
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    wholy crap, my 1000 post and did even count, congrats to Trav for 1000 posts, sry, did keep trac,
    MEMBER: BERGIE BBQ team 2011, 2012.




  6. #6
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    That's some good looking treats! for the Qview.
    Keith

  7. #7
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Quote Originally Posted by Chargrilled View Post








    Hey, Trav. Do you remember when you were having problems getting your drum to temp and/or regulating temps? I see your problem.

    Look at your basket. You've got the "grain" of the expanded metal running the wrong direction. With the way you have it, the heat dissapates in completely the wrong direction.

    Look here. This is how it should have been made.




    Try to redo your basket like in my pictures. I'm sure you'll get a much more consistent and longer burn. You're losing too much heat with the way you've got it.























































    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  8. #8
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Now thats funny chit...
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  9. #9
    SmokyOkie Guest

    Default

    Believe it or not Bubba, I'm on Skype w/ Trav right now, and Kev had him going for a while. Course,I didn't fan the flames or anything.

  10. #10
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by SmokyOkie View Post
    Believe it or not Bubba, I'm on Skype w/ Trav right now, and Kev had him going for a while. Course,I didn't fan the flames or anything.

    OK
    OK
    OK
    and then I woke up!!!! You guys are 2 much. Jesus, that took me for a loop. and I deserve every minute of it!!!!




    thats what i get anyhoo
    MEMBER: BERGIE BBQ team 2011, 2012.




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