BBQ'd this weekend with a few pics

[chalmers]

New or used? I can't find it for less than $240 new and I've been itching to pull the trigger

You quoted your answer....used! He used it about 10 times...it works and looks brand new.

Pulled boston butt, salmon and more ribs this weekend! More pics to come!

 

[chalmers]

Beer can chicken shouldn't look bloated and nasty like that.

The chicken was fall apart juicy and delicious.

 

[chalmers]

didn't a bunch of hot beer and chicken juice run out when you turned the chickens on their sides like that?

A little bit did yeah, nothing too crazy since they were sitting on a baking sheet. We just dumped it out in the yard afterwards and the dogs had a field day.

 

[davmat787]

You quoted your answer....used! He used it about 10 times...it works and looks brand new.

Pulled boston butt, salmon and more ribs this weekend! More pics to come!

That is :awe:

Looking forward to hear how you did the salmon especially, and how it turns out. Please do share! Thanks and good luck.

 

[chalmers]

That is :awe:

Looking forward to hear how you did the salmon especially, and how it turns out. Please do share! Thanks and good luck.

Thanks! I'll update this thread after this weekend's cook.

 

[davmat787]

Thanks! I'll update this thread after this weekend's cook.

:thumbsup:

I think I will take some pics of my brisket too. Will start the brine Friday.

 

[CaptnKirk]

Just got back from Costco with a 7.88 pound (3.57 kilo) USDA Choice brisket, complete with the fattiest layer of top fat I could find. :awe:

I think I will try the method CaptnKirk (thanks!) detailed in this thread, and read up some other basic brisket pointers since this will be my first. I have the smoking of ribs down pretty good I think, so we will see how this goes.

My lighting of the chimney is a refinement of the 'Minion Method' - I mix in some lumpcharcoal
on the bottom of the chimney (After lining the underside with a single sheet of newspaper)
and put large chunks
on the bottom to speed up the ignition, and fill it with Kingsford Bricquets.
DO NOT USE ANY LIGHTING FLUIDS AT ALL !

The charcoal catches quickly & when the bricquets on the top show grey, it's lit - dump & spread over the fire grate bed,
It will burn for nearly 16 hours if left alone - I shut the vents when I take off the meat, & let the coals die out.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
As to a Weber Kettle - I learned the 'Indirect Cooking' style in Florida back in '85.
Put all the bricquets on the back side in a mound, & place a aluminum foil pan of water in the middle center.
Do all the cooking on the front side so the drippings do not fall on the coals and flare up.
The water pan moderates the heat & adds some humidity while shielding the cooking side from excessive heat exposure.
This works well for up to about 4 hours, but it's not slow enough for a good brisket.
Does good on Chicken or Ribs - you do have to turn the ribs after an hour, and after 2 hours, turn every 1/2 hour
and do a final baste with a BBQ sauce - I prefer dry ribs, if they are done right, you don't need to add any extra sauce.

 

[davmat787]

Agreed with the dry ribs being preferable to sauced ribs. A good rub is definitely the way to go, and everyone who has had my ribs agrees. I do fill a spray bottle with apple juice and spray them at hour 2 and 4 however.

Also, I just have to say I :wub: Costco meats. The meat quality at Costco is second to none IMO. Factor in the price and they simply can't be beat. I am always disappointed when I get meat anywhere else.