Just one of those days


 
Rusty Breaux

Rusty Breaux

TVWBB Fan
Threw down on a little half day cook this past saturday. 2 Racks of ribs, 2 chicken halves, and a couple links of pork sausage.

Did very little planning besides the thought of:
- 1 rack of 2-2-1 ribs
- 1 rack of HolyCow Ribs - going more texas rib salt/pepper style
- 1/2 HoneyHog seasoned Chicken
- 1/2 asian style chicken

So I put together a halfhearted asian blend marinade and soaked the chicken half for about 2 hours. But it occurred to me later i had no idea how to finish it.

I was running late as the 10month old and I shopped for everything and picked up mothers day stuff at like 1130am. Got home started the fire with Kingsford Competition as he hung out in his swing. Seasoned the ribs and the other half of the chicken.

Got everything on the WSM 18.5 by around 1:30. So i have a late start id say. id say we have a 12-15 mph wind blowing all day and i was having a hell of a time keeping my fire up. I dont know if it was the wind or the charcoal, but my i couldnt hold a temp over 235. I used the Minion method w/ alittle over a half basket of charcoal (should be PLENTY for a 5 hour cook). 4 hours into it, i had to add more charcoal. Anyone having any issues holding temp w/ the Competition charcoal?

ANYWAY. i ended up pulling the chicken and cutting the 2 halves into pieces and putting them into a covered pan with a bottle of headcountry to finish cooking. Apparently i had no plan for the chicken.

The ribs were very tight and in the bend test they never really seemed to be where i wanted them. So i ended up over cooking them a little and the temp issues, the 221's didnt darken up like they usually do AND i am pretty sure i over brownsugar'd them (a little sweet).

I complain about all of this, but the taste was still pretty Decent. Everything just didnt really come together like i had hoped. I am thinking not preparing enough ahead of time messed me up.

here are the pix.. :)

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Rusty,
"Sometimes you eat the bear sometimes, the bear eats you."
The feast still looks pretty good to me!
Any progress on your grill carriage?
 
Nice looking spread, Rusty!! I need to get a cook like that on my calendar.....been too long!

Rich
 
Timothy F. Lewis said:
Rusty,
"Sometimes you eat the bear sometimes, the bear eats you."
The feast still looks pretty good to me!
Any progress on your grill carriage?
Click to expand...

Hey Tim
Its been put on hold for a bit. But hoping to jump on that in a couple weekends. I still dont have my design locked in. Trying to get everything on there and not make it TOO big. I am also fighting with the thought of making it 7' and taking up most of a wall under the patio, but i probably want it to be able to be thrown behind the truck for transport. Ill get it nailed down soon though. Thanks again for the pix.
rb
 
Mine ended up almost seven feet and now, "Taking my grill" is restricted to those with pick up trucks unless the feasting is here! The patio brick ballast puts quite a load on the wire bottom so, even if I need to roll it very far I either have to take toe brick out or move extremely slowly. Design flaw, maybe I can get a piece of boilerplate from my cousin and have him weld a handle for easy removal in transport.
Doggone it! I thought I was almost through with the hot rod project! Guess I was wrong!
 
Timothy F. Lewis said:
Mine ended up almost seven feet and now, "Taking my grill" is restricted to those with pick up trucks unless the feasting is here! The patio brick ballast puts quite a load on the wire bottom so, even if I need to roll it very far I either have to take toe brick out or move extremely slowly. Design flaw, maybe I can get a piece of boilerplate from my cousin and have him weld a handle for easy removal in transport.
Doggone it! I thought I was almost through with the hot rod project! Guess I was wrong!
Click to expand...

Iv got an Avalanche and im pretty sure i have a 6' bed on it. Not sure what im going to do with it at the moment.

rb
 
Thanks guys im still eating leftovers, and im loving the salt/pepper ribs more and more every day. I am thinking that may be my new style for a bit. OR just cook more than one style at a time.

i do feel good that the cook came out pretty good even with what feels like a bad day in the smoke. Of course the worst days in the smoke are still great.. :)

I am also going to fashion a 3 sided wind break out of ply wood and metal strapping.

I think im going to need a bigger or second smoker soon. I filled the WSM 18.5 and that was only for the wife and I. If i light the smoker, i HAVE to cook atleast 2 meats. How long till weber makes a big offset stick burner on wheels?:wsm:

BTW, this is my second in command on my big cooks. He chose the ribs too.
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rb
 
Thanks Cliff. I am pretty happy that I put out some good food when fighting the smoker the entire time. I prepared poorly, started late, but still put out some good tasting food. I adjusted nicely with 3 different meats cooking at the same time, maybe a little TOO aggressive of a cook. I am working on adjusting expectation, had to do the same thing with my golf game. :)

rb
 
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