Just a quick thanks!


 
D

David Guna

New member
Hey Gang,

I have always enjoyed dad's BBQ so when the wife asked what I wanted for Father's day I asked for a smoker. After much research and the discovery of this wonderful site I of course opted for the WSM - bought it from Amazon (using the link here) and thanks to signing up for a trial of Amazon Prime got it overnighted to me for less than $20.

I'm going to dive right in and try a Mr. Brown along with some sausage. Just finished making my rub and I'm already getting pumped for my late night/early morning cook - the neighbors are going to be so jealous when they wake up tomorrow and smell the goodness coming out of my smoker!

I've got a case of home brew Hefeweizen in the fridge and very much looking forward to kicking back tomorrow and enjoying what looks to be some perfect weather heading our way.

Thanks to everyone on this site for all the wonderful information you have provided! I've been digging though the archives for over a week taking lots of notes along the way! Wife thinks I'm nutz, but what else is new?
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-David
 
Originally posted by David Guna:
Hey Gang,

I have always enjoyed dad's BBQ so when the wife asked what I wanted for Father's day I asked for a smoker. After much research and the discovery of this wonderful site I of course opted for the WSM - bought it from Amazon (using the link here) and thanks to signing up for a trial of Amazon Prime got it overnighted to me for less than $20.

I'm going to dive right in and try a Mr. Brown along with some sausage. Just finished making my rub and I'm already getting pumped for my late night/early morning cook - the neighbors are going to be so jealous when they wake up tomorrow and smell the goodness coming out of my smoker!

I've got a case of home brew Hefeweizen in the fridge and very much looking forward to kicking back tomorrow and enjoying what looks to be some perfect weather heading our way.

Thanks to everyone on this site for all the wonderful information you have provided! I've been digging though the archives for over a week taking lots of notes along the way! Wife thinks I'm nutz, but what else is new?
icon_cool.gif


-David
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Wait 'till you start taking pics of your food to post here. LOL!

Welcome to the board
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Bill
 
First cook...overnight pork butt;
Your own homebrew;
making your own rub;

you're gonna fit in nicely here. Good luck with your first cook.

Remember, if you're lookin', you're not cookin'
 
Originally posted by Bill Hays:
Wait 'till you start taking pics of your food to post here. LOL!
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Like this?

bbq1.jpg


I’m going to try two butts along with a fatty and brats for an early lunch.

Found a quick and easy East NC vinegar sauce that you see in the bottle - taste pretty good!

• 1-1/2 cups cider vinegar
• 2-1/4 teaspoons salt
• 1 teaspoon cayenne pepper
• 1-3/4 teaspoons red pepper flakes
• 3 tablespoons light brown sugar
• 1/2 teaspoon hot pepper sauce
 
Welcome to the board. The experience of others here will help you tremendously. I know it has helped me.

Another homebrewer! Great! I haven't brewed anything in about a year. I was thinking about switching to kegging, and giving the bottling chore a rest. Brewing your own beer, and turning out some delicious BBQ are some of lifes great pleasures.

Keep up the pics.
 
Originally posted by Tom Chips:
Another homebrewer! Great! I haven't brewed anything in about a year. I was thinking about switching to kegging, and giving the bottling chore a rest. Brewing your own beer, and turning out some delicious BBQ are some of lifes great pleasures.

Keep up the pics.
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Yeah, I've wanted to go the kegging route for a while, one of these days! Bottling is such a pain.

I've got some Apfelwein that has been sitting in a carboy for a little over 4 months, should be nice and smooth now. Think I may finally quit being lazy and bottle tomorrow if I get a chance, but man it would be nice to just dump it all in a soda keg!

-David
 
Yes, your wife will think you`re nuts until she has the pork shoulder off the smoker and some ribs. Mine thought I was nuts too, now she buys me anything BBQ because she knows it tastes better! Yesterday I had her shredding the pork shoulder! Smoking takes lots of care but its worth it. You`ll taste it!

Welcome aboard and please share your discoveries, we`re all learning here.
 
Welcome to the board David and I hope you enjoy the WSM. Looks like you are well on your way.

Good luck with the first cook and have fun.

Todd

ps. My sister lives in Bristow, VA, nice area of the country.
 
Woke up at 4:00AM and quickly got to work. Here we are soon after one more quick rub down...
bbq2.gif


And after 7 hours on the WSM, threw the brats and sausage on about an hour and a half ago. The Butts (well, Shoulder Blade Roast actually as that's the closest I could find without standing in Costco lines...) are currently at 160 degrees and I've been holding a steady 140 at the lid. (opps... edit, make that 240 on the lid!)
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So far so good and I'm pleased to announce that it's now beer o'clock.
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Thanks for the warm welcome!

-David
 
Hello everyone!

Just a quick update on how my 1st attempt went with the smoker.

Things went very well, for lunch the wife and I *really* enjoyed the brats - they were so juicy and flavorful that words and pictures just don't do 'em justice!

brats.gif


The fatty on the other hand was so so in my opinion, just had way to much grease content in it for me but that could very well have been attributed to the fact that I put it on the bottom rack and the pork was up top dripping away on it. Next time I'll try putting it up top and see if that helps at all.

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Both roasts cooked for almost exactly 12 hours to reach a temp of 190, afterwards I put them in foil and placed 'em in a cooler for about two hours to rest.

One of them simply broke apart when removing it from the rack and the bones just slid right out! Very nice!

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Really nice smoke ring, however I did use a bit more wood than suggested a mix of both hickory and apple.

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This stuff was soooooo easy to pull I was amazed… It just fell right apart in my hands!

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And last but not least, the end product! I enjoy mine Memphis style as you can see;

dinner.gif


Overall I think it was a success and most importantly the wife agreed. In fact, I'm very much looking forward to leftovers tonight! The sauce I made was absolutely wonderful - I've been looking for a sauce like this in the stores for years! Who knew it was so easy to make?! In fact I’m going to whip up another batch to take down to my father next week who is also a fan of the vinegar sauces.

In all honestly though, I did not care too much for the rub that I made as directed in the Mr. Brown recipe - just way to peppery to me. I read on here to cut back on the pepper however I wanted to make it as posted on my first attempt. In hindsight I should have made one as directed and the other one I should have changed things up a bit - but oh well. In fact, a lot of the bark got tossed ::::shudder:::: as it tasted to me at least that it had way to much pepper in it that took away from the rest of the wonderful flavors. I'll be searching around for some other rub recipes and I'm of course open to suggestions.

People at work were pretty upset with me that I did not bring any in to share - maybe next time!
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Again - thanks everyone for all their contributions from this site, I've already learned a great deal and now that I got this first cook under my belt I'm already looking forward to my next! Yup, I'm hooked!

-David
 
I'm glad everything went well. Yeah, co-workers, friends and neighbors do get a little upset when you don't share.
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I read on here to cut back on the pepper however I wanted to make it as posted on my first attempt.
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I always go by the recipe 1st time out and make adjustments from there.

I'd be intrested in what you did with your brats to make them so dark. I'm a HUGE brat and German wurst fan and never have seen them like that before.

I took the liberty to lighten your sammich pic a bit even though your pic is excellent .. Hope you don't mind..
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I'll take at least 4 of them !!!
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PP Sammich
 
Originally posted by Bill Hays:
I'd be intrested in what you did with your brats to make them so dark. I'm a HUGE brat and German wurst fan and never have seen them like that before.
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Hey Bill,

I always liked them when my dad smoked brats before with a slight crunch to the skin, so I deliberately over cook 'em a bit. Plus I put them on the bottom grill so the drip from the pork would hit them giving them more flavor which may have attributed to the color.

Next time I plan to prepare them just like I do when tailgating - before I'd stick them on the grill I'd simmer them in 6 bottles of beer, two sticks of butter along with onions and peppers for about 30 mins. Yummy!!!

I took the liberty to lighten your sammich pic a bit even though your pic is excellent .. Hope you don't mind..
icon_smile.gif
I'll take at least 4 of them !!!
icon_cool.gif


PP Sammich
Click to expand...

Thanks, the computer I posted with did not have Photoshop installed and I was too lazy to go downstairs to do any post processing other than resize.

Speaking of lazy, I never did get around to bottling that Apfelwein! Maybe next weekend!
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Originally posted by David Guna:
... I always liked them when my dad smoked brats before with a slight crunch to the skin, so I deliberately over cook 'em a bit. Plus I put them on the bottom grill so the drip from the pork would hit them giving them more flavor which may have attributed to the color.
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Hmmmm ... That's worth pondering .. I've always tried to avoid overcooking..

Originally posted by David Guna:
Thanks, the computer I posted with did not have Photoshop installed and I was too lazy to go downstairs to do any post processing other than resize.


Speaking of lazy, I never did get around to bottling that Apfelwein! Maybe next weekend!
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Cool! I'm always afraid of offending someone by enhancing their great pics.

Prost! No, Prost EX !!
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Bill
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