Recent content by Ron F

Well I got the 10 racks going. I need some of you veterans' advice. Dinner is set for 6pm. Ribs went on a little late at 1:30pm. I've had a lid temp of 235-240 for the past couple hours. I'm about to bump it up but was wondering about what temp would get me closest to dinner time... it's...

I thought holding ribs was a no-no as they can turn to mush.... ron

Thanks everyone. Dinner is kinda late at 6pm, I'm thinking I will start the ribs around 12:30pm. using the BRITU times/temps. I figure it may take just a bit longer as I will be opening the WSM to rotate the ribs.... Ron

Greetings everyone, Doing Thanksgiving tommorrow(Sat the 22nd)at Moms tommorrow and she wants me to do BB. I need to get 8-10 racks on the WSM at once. I've only done BB's a couple times and was wondering if anyone could give me some tips on doing this many at once. I'm wondering...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by derek_d: Throw em on the sidewalk and use a stiff bristled deck brush (the kind with the 4 foot mop handle). It's much easier on the back than the hand...

Hey all, Having a party tommorrow serving pulled pork(amongst many other foods cooked by other 'Dads')to about 60 people and need some sauces to go with it. I've never made my own just used store bought. I would like to offer a couple different kinds. I know it's impossible to please...

Thanks everyone for the advice... I won't have access to an oven so my only options are the chaffing pans or crock pot/roaster pans. Not even sure I will have access to a roaster pan. I do own two crock pots though. I think one is a 5 quart and one is a 6 quart. I'm thinking the crock pots...

I did a search and found a little bit of information. Mostly it was on reheating vac-sealed bags in boiling water. In my case I froze 4 pulled butts in two of those big 2 1/2 gallon zip-lock bags. I will be reheating them tommorrow noon for consumption. I took them out of the freezer last...

thanks. I had them in the oven uncovered but someone responded on my other thread and I went ahead and covered them. thanks for the help... ron

Another question.... I'll be freezing this batch for consumption on Friday. Should I still let it rest or pull and freeze? I've froze leftovers before, but I've never froze immediately after Q'n. Ron

Just got them off the WSM. Need to finish them in the oven. Do I foil or just throw them in? ron

So how do I finish these in the oven? Foil? getting late and still awhile to go so going to finish in the oven. Never did it so not sure what to do.. thanks ron

Be honest I never understood why everyone uses the lid vent for temps. I do understand that it really doesn't matter so long as you use whatever method consistently and you know your temps/cook times etc. When it comes to BBQ'in low and slow you will see most all temps reccommended at 225*...

Using the brinkman pan, which was almost empty when I added more briqs. Water was very hot tap water and even a 1/2 gallon of boiled water. Butts did go on straight from fridge. Current temps. Meat around 161-165. Temp below top grate at 228*. Lid vent temp is 275*. It could be the therm...

Hey all, Been awhile since I've posted here. Hope everyone is eating well! Haven't smoked anything in quite a long time until this morning. Put on 4 butts around 6:30am. Filled basket with unlit charcoal/smoke wood and then put on 32 lit briqs. I run the WSM at 225 to 250 with...