MICHAEL ADAMSKI
Banned
SUNDAY, 10:05 AM - PRACTICE RUN...
First let me preface by saying I am going to try this with one bullet, as transportation constraints at this time prevent me from bringing the FEC to THE BURN!
Lesson #1, the covers for the bullets don't necessarily prevent moisture from collecting in the bottom, and I had to melt out a huge ice block earlier this morning..So that threw off the whole timing. I originally intended to cook the meats and have them done as the schedule for turn in suggests...oh well . So this will be a lesson on flavor, tenderness and how long under the conditions.
Lesson #2 - If you keep a GURU in the garage, this too needs to be brought in prior to set up as the GURU does not like the cold... D'Oh!
9:30 am...3 Racks of Baby back on the bottom shelf, GURU set at 230 and today the wood of choice is Pecan, some how I ended up with LOTS of Peacn hidden throughout the garage. This will hopefully have the RIBS done at 2:30, the expected turn in time, but I normally like to have them done prior to the turn in, but lets see what happens...This is a practice run. With the smoker going, I should be able to simulate the other turn in times as planned, I am going to add the Chicken at 11:00(3hrs to cook), The Andouille at 11:30(2 hrs to cook) and the Tenderloing at NOON (3 hrs to cook). If I can figure out how to post some pics, I will, but don't bet on it. Stay tuned for updates...Speaking of bets, Lets see how these pan out...Ravens +6 and the under of 34 & Cards +3.5 Under 47. LATER.
BBQJEDI
First let me preface by saying I am going to try this with one bullet, as transportation constraints at this time prevent me from bringing the FEC to THE BURN!
Lesson #1, the covers for the bullets don't necessarily prevent moisture from collecting in the bottom, and I had to melt out a huge ice block earlier this morning..So that threw off the whole timing. I originally intended to cook the meats and have them done as the schedule for turn in suggests...oh well . So this will be a lesson on flavor, tenderness and how long under the conditions.
Lesson #2 - If you keep a GURU in the garage, this too needs to be brought in prior to set up as the GURU does not like the cold... D'Oh!
9:30 am...3 Racks of Baby back on the bottom shelf, GURU set at 230 and today the wood of choice is Pecan, some how I ended up with LOTS of Peacn hidden throughout the garage. This will hopefully have the RIBS done at 2:30, the expected turn in time, but I normally like to have them done prior to the turn in, but lets see what happens...This is a practice run. With the smoker going, I should be able to simulate the other turn in times as planned, I am going to add the Chicken at 11:00(3hrs to cook), The Andouille at 11:30(2 hrs to cook) and the Tenderloing at NOON (3 hrs to cook). If I can figure out how to post some pics, I will, but don't bet on it. Stay tuned for updates...Speaking of bets, Lets see how these pan out...Ravens +6 and the under of 34 & Cards +3.5 Under 47. LATER.
BBQJEDI