My first attempt was a raving success!


 
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Randy Parr

TVWBB Super Fan
Chris,

Today was the maiden voyage for my new WSM. 3 racks of baby back BRITU, 2 whole chicken on a throne. Used the "reverse" Minion method, along with some hickory chunks (my apple and cherry haven't arrived yet), I left out the cayenne pepper on the BRITU because my family is all wimps and if I blew this first attempt I would never get them to eat BBQ again. The results were amazing! The best ribs any of us had ever had! We will heat up the chicken tomorrow for dinner.
Chris, I have to credit you with any success I had, this website has taken all the pitfalls and mystery out of "Q". Thank you so much, you and this website are truely a treasure.
 
Sounds like your having a ball.

Too different types of meat in the same cooker.Pretty gutsy for a first cook with NEW EQUIPMENT (I know Its not your first BBQ). I always play it safe. NO guts no glory!

Im glad everything turned out swell.

Do what I did with that new thermometer(I saw your other posts about starring at it for six hours),I had the same problem -It was like daja-vu all over again. I put it in the room next to were I was reading. The thing started to drive me and my wife up the wall before I did that. Today Ive learned too much knowledge (or info) is a dangerous thing!
 
Jim,
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Too different types of meat in the same cooker.Pretty gutsy for a first cook with NEW EQUIPMENT (I know Its not your first BBQ). I always play it safe. NO guts no glory!
<HR></BLOCKQUOTE>This was more out of ignorance than guts, I was worried about having too little meat in the cooker and dealing with high temps as a result.
We haven't had the chicken yet, that is on the menu tonight, so I will let you know.
After dinner, my daughter and her boyfriend showed up, took a taste of one of the ribs and ran off with the last rack and a container of coleslaw. They later called to say they are now ruined for any other ribs...
As far as thermometer watching, I will force myself to stay away and just hear the beeps...it's a little addictive...
 
Well we had the chicken tonight and it was 2 thumbs up! Even after a reheat, it remained moist and tender. Slight smoke flavor but not overpowering. I got the go ahead to try salmon tomorrow. Since it is only cooked for about 40 minutes, does anyone have suggestions on how much charcoal to use? /infopop/emoticons/icon_confused.gif
 
Gal, I used about 1/3 of a chimney unlit and dumped in the ring, with about 2/3 of a chimney lit on top of that; I had plenty of charcoal left that I snuffed out. I cooked for 1 hour 35 minutes at 250, too, though, so if you're looking at a really short cook, you SURE won't need that full chimney's worth. Here's my smoked salmon detail, just for grins:

http://www.gbronline.com/kcathey/bbq/052403.htm

Keri C
Smokin on Tulsa Time
 
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