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

    Default Cookin for the weekend!

    Got a 4 day weekend (TY MLK) and supposed to get below 0 for the weekend.
    Cooking for my daughter's 5th b-day party for tomorrow,brisket and chicken 1/4's, some rib's for tonite and a picnic ham to pull for whenever!!
    Brisket with homemade Montreal steak rub (thank's Thirdeye)




    Picnic slathered in mustard and rubbed with Billy Bone's Comp rub that i got from the cooking class last weekend



    And a rack of spare's, untrimmed with a Cherry rub also from BB's




    Smokin mainly with cherry wood and Rancher charcoal.
    Picnic on the UDS (first smoke) and brisket n rib's on Buford!
    I think it's noon somewhere so i'm cracking the first beer of the day for ya'll!!

    BTW, it's 19* with a wind chill of 9*!!
    __________________
    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.

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

    Default

    Where can I get some cherry rub? Does it actually have cherry flavoring in it?

    Looks like somebody cut the tails off the ribs and brisket Bubba.

    What's the little peice in the rib pic, and what's on it?

  3. #3
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Been goin about 2 hr's now. Uds holding steady at 235ish....




    Buford running about 230.....
    Had to put a blankey on him, wind is picking up!

    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.

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by SmokyOkie View Post
    Where can I get some cherry rub? Does it actually have cherry flavoring in it?

    Looks like somebody cut the tails off the ribs and brisket Bubba.

    What's the little peice in the rib pic, and what's on it?
    The cherry rub is a blend from BB's that he hasn't put on the market yet, and yes, it has actual cherrie's in it!

    The brisket is actually a mangled point with some flat on it.....$1.29 a lb, i don't complain to the butcher to bad!
    Small piece is the rib end with some Caribbean rub i wanted to try!
    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.

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Food looks great Bubba! Nice background shots to make that smoke look invisible

    <BTW - I still owe you a lot more silly comments >
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jan 2008
    Location
    Clinton, MO
    Posts
    158

    Default

    Looking good Bubba, keep them updates coming. PP on the drum is one of my top favorites. That and ribs seem to gain the most to me.
    Chad

    "I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
    __________________________________________________ _____________

    BDS-Jumbo Model 2743

    WSM- Weber Smokey Mountain w/ mods

    Weber Performer

    GOSM Big Block 36" gasser

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Been goin about 2 hr's now. Uds holding steady at 235ish....
    I guess that answers my question about the drums in cold weather.

    Quote Originally Posted by PigCicles View Post
    Food looks great Bubba! Nice background shots to make that smoke look invisible

    That's that invisible blue smoke that we discussed @ the trading post.

    <BTW - I still owe you a lot more silly comments >

  8. #8
    Join Date
    Jan 2008
    Location
    Clinton, MO
    Posts
    158

    Default

    Quote Originally Posted by SmokyOkie View Post
    I guess that answers my question about the drums in cold weather.
    Drums are typical as far as cold and smokers go Tim. A windy 70° day is more of a problem than a 0° day. Damn wind anyway.
    Chad

    "I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
    __________________________________________________ _____________

    BDS-Jumbo Model 2743

    WSM- Weber Smokey Mountain w/ mods

    Weber Performer

    GOSM Big Block 36" gasser

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    The only thing good about wind is that it keeps the smoke out of your eyes.

  10. #10
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    About 6 hr's now, UDS is cruising along at 238*, have hardly had to touch it except to give it a lil shake every now and then!
    Buford on the other hand is not doing well with the wind, have set up some block's but it's swirling so bad it's futile.
    He's stuck about 200*, metal is just to thin to hold the heat, that's O.K.
    Rib's are foiled and brisket is at 145*.
    8 chicken 1/4's are in brine for later after the picnic is done, will cook over Pecan and see if i can run the drum at 300ish
    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.

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