Gene Brownson
TVWBB All-Star
Hello everyone, we hope everyone had a great Independence day Celebration! Almost a year ago in late June 2012, I bought my first Weber product and joined here. My first cook was a pit beef, we have these stands in the local area by the sides of the roads selling this and several different type of meats, we love it! I've been wanting to do this again now that my experience has grown, along with my toys. I broke out the WSM and the CB, 2 new toys. I've seen JL use this on his smoker and have been wanting to try something this way so, Charm city pit beef, here we come.
We bought a 5/6# bottom round. We kept it easy peesy with just fresh ground S&P and sparingly, really wanted to taste the beef. I used 2 fist or bigger sized chunks of apple wood and some KB and lump that I've been saving from past cooks that wasn't fully used, something else I've learned from here. Toni thinks I'm crazy, and you know she's right. She says "you only have 360#'s in the shed, think we'll run out?", I love her. I placed some in the center of the ring around the apple wood and used about a full chimney. No water pan, straight over the coals.
While it was cooking I broke out the kettle and used some more partially used KB and lump to cook up some four cheese Italian sausages, thanks Mike! we love these puppy's I used indirect for the whole cook on these. I didn't want the cheese to explode and the casing's to split open.
Beef.....finito'
A little horseradish, spicy golden mustard, sweet vidalia rings on some rye
And all washed down my cake crusher with a little libation
My education in cooking all things outdoors has paid off. A HUGE amount of credit is just being a member here, I want to thank our moderator and friend Chris. Without who, none of this would be possible. I think Chris does a awesome job at keeping all this together, THANKS CHRIS!! I would've never have know about the different toys available or techniques possible. This one was much better than the first, don't know what's taken me so long to try again but I'm sure glad I did, very enjoyable holiday. It's just Toni and the dogs and me. We've been enjoying sammies all weekend, and sausages. On vacation this week, more post's to come later! Thanks everyone for looking and we hope you all have a great week, see ya round the forum!
We bought a 5/6# bottom round. We kept it easy peesy with just fresh ground S&P and sparingly, really wanted to taste the beef. I used 2 fist or bigger sized chunks of apple wood and some KB and lump that I've been saving from past cooks that wasn't fully used, something else I've learned from here. Toni thinks I'm crazy, and you know she's right. She says "you only have 360#'s in the shed, think we'll run out?", I love her. I placed some in the center of the ring around the apple wood and used about a full chimney. No water pan, straight over the coals.
While it was cooking I broke out the kettle and used some more partially used KB and lump to cook up some four cheese Italian sausages, thanks Mike! we love these puppy's I used indirect for the whole cook on these. I didn't want the cheese to explode and the casing's to split open.
Beef.....finito'
A little horseradish, spicy golden mustard, sweet vidalia rings on some rye
And all washed down my cake crusher with a little libation
My education in cooking all things outdoors has paid off. A HUGE amount of credit is just being a member here, I want to thank our moderator and friend Chris. Without who, none of this would be possible. I think Chris does a awesome job at keeping all this together, THANKS CHRIS!! I would've never have know about the different toys available or techniques possible. This one was much better than the first, don't know what's taken me so long to try again but I'm sure glad I did, very enjoyable holiday. It's just Toni and the dogs and me. We've been enjoying sammies all weekend, and sausages. On vacation this week, more post's to come later! Thanks everyone for looking and we hope you all have a great week, see ya round the forum!
