G
Guest
Guest
What a great site, thanks to all who help us newbies! I used my bullet for the first time today, I made baby back ribs, using the BRITU recipie. The ribs were bought at Star Market, the brand was Armour, they were packaged individually in cryovac total weight for 4 slabs was 5.12 lbs. I used oak for my smoking wood, and kingsford charcoal for my fuel. I let the rub sit on the meat for about 1 1/2 hrs. while I fired up the grill. I used water in the pan as suggested. For my wet rub at the end of cooking I used Bullseye original and sue bee honey
My thermometer (after water testing, was off -5 degrees). Here is a log of my 1st cooking experience for anyone who is interested:
Time----Temp----Vents---Meat---Wood---Water
-----------------------------------------------
11:45---270-----0 0 0----added---oak
12:00---270-----0 0 0
12:15---270-----0 0 0
12:30---250-----0 0 0
12:45---250-----0 0 0
01:00---245-----0 0 0
01:15---245-----0 0 0
01:45---245-----0 0 0
02:00---260-----0 0 0----turned---------1 pint
02:30---240-----0 0 0
03:00---230-----0 0 0
03:15---235----33 33 33
03:30---235----33 33 33
I'll have to say that without all the help I recieved at this site, this may have been a disaster, but for my first time using a bullet it turned out okay. It was very easy to control the temperature of the Weber, started out a little too hot, but I think it's cause it was new (highly reflective inside) the recipie was exceptional! Wife and kids loved the ribs! However, I expected better (maybe the quality of the ribs). I wasn't to happy with Armours ribs, but that's all they had. Can't wait to try another, perhaps better quality brand of ribs.
All in all,it was a very easy job, and went smoothly. I managed not to burn the deck down and had a very enjoyable time. I even managed to get my son involved (future state champ?). I look forward to the next time I use the smoker, perhaps a brisket...more ribs,...a chiken or two, soon some venison...man, can't wait! Again what a great site, and a big hello to all fellow Bar-b-quer's! /infopop/emoticons/icon_wink.gif
My thermometer (after water testing, was off -5 degrees). Here is a log of my 1st cooking experience for anyone who is interested:
Time----Temp----Vents---Meat---Wood---Water
-----------------------------------------------
11:45---270-----0 0 0----added---oak
12:00---270-----0 0 0
12:15---270-----0 0 0
12:30---250-----0 0 0
12:45---250-----0 0 0
01:00---245-----0 0 0
01:15---245-----0 0 0
01:45---245-----0 0 0
02:00---260-----0 0 0----turned---------1 pint
02:30---240-----0 0 0
03:00---230-----0 0 0
03:15---235----33 33 33
03:30---235----33 33 33
I'll have to say that without all the help I recieved at this site, this may have been a disaster, but for my first time using a bullet it turned out okay. It was very easy to control the temperature of the Weber, started out a little too hot, but I think it's cause it was new (highly reflective inside) the recipie was exceptional! Wife and kids loved the ribs! However, I expected better (maybe the quality of the ribs). I wasn't to happy with Armours ribs, but that's all they had. Can't wait to try another, perhaps better quality brand of ribs.
All in all,it was a very easy job, and went smoothly. I managed not to burn the deck down and had a very enjoyable time. I even managed to get my son involved (future state champ?). I look forward to the next time I use the smoker, perhaps a brisket...more ribs,...a chiken or two, soon some venison...man, can't wait! Again what a great site, and a big hello to all fellow Bar-b-quer's! /infopop/emoticons/icon_wink.gif