My First Session


 
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Ken Wilkens

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Tomorrow will be my first Q with my new ($125, now $107 at House2Home) WSM.

I am doing the BRITU babyback rib recipe with 2 racks of BBs. I am planning on using the Minion method to light coals, and I am separating the 2 racks into 4 sections for my Weber rib rack. I need to monitor the amount of BBQ sauce going on one of the sections, as my son is diabetic. Rest of the recipe will be according to plan.

I am also planning on doing one piece of Kielbasa as a snack while we wait ( on the middle grill grate.)

Qs: How long to smoke the kielbasa? Any pitfalls I should watch out for? any advice?

I will let you all know how I fare...

Then on Christmas Eve it's time to brine the Christmas day bone-in Turkey breast.

God I love to grill/Q...

happy holidays to all!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ken Wilkens:
[qb]Tomorrow will be my first Q with my new ($125, now $107 at House2Home) WSM.[/qb]
That's it, rub it in Ken. Let's see, you got two of them for 107-bux each, right? hee hee!
[qb]I am doing the BRITU babyback rib recipe with 2 racks of BBs. I am planning on using the Minion method to light coals, and I am separating the 2 racks into 4 sections for my Weber rib rack. I need to monitor the amount of BBQ sauce going on one of the sections, as my son is diabetic. [/qb]
This line touched me, Ken. I would bet that your son knows well how thoughtful his Dad is. It says a lot about you, and I'm glad to see you in our group.

[qb]I am also planning on doing one piece of Kielbasa as a snack while we wait ( on the middle grill grate.)

Qs: How long to smoke the kielbasa? Any pitfalls I should watch out for? any advice?

I will let you all know how I fare...

Then on Christmas Eve it's time to brine the Christmas day bone-in Turkey breast.

God I love to grill/Q...

happy holidays to all!![/qb] <HR></BLOCKQUOTE>

On the Kielbasa, it could use a little hotter fire than the ribs (so the casing doesn't turn to leather), and you can accomplish this by setting a couple lengths of it toward the edge of the grate, which is a little hotter than the central area. You could set them inside the door on the lower grate, and just keep an eye on them. Sometimes I use either Bratwurst, or Italian Sausage, and just slightly freeze them, and then cut the skin and peel it off, then put the rub on them, and let them go to an internal temp of 150. Great stuff while waiting for the main dish! Doesn't take them long though, keep an eye on them.
Otherwise, looks like you're good to go. The only other advice I'd give is when you take the meat off the WSM, get it inside and lock the doors so the neighbors can't get in!
/infopop/emoticons/icon_biggrin.gif
Oh yea, on the hickory, you'll be just fine.
Let us know how it goes.
Merry Christmas to all.
 
Ahh Geez! /infopop/emoticons/icon_redface.gif I just realized it was Bill who picked up the WSM's for 107-bux. Sorry about that.
 
Good Morning,
Couldn't sleep so i thought I'd check to see who was doin' Q for Xmas. Ken, I.ve only cooked ribs(spares) twice on the WSM but I found out that you really don't have to sauce them. We tend to do "dry"ribs here in south Tx. and let each person sauce if they want. I guess it's like fried catfish--"if it needs catsup it ain't no good". Good luck and Merry Xmas. /infopop/emoticons/icon_smile.gif
 
Ken, I am also new here. I have done the BRITU recipe twice and did not sauce them until they came off of the WSM. The first time I did not turn up heat the last hour or so. The second time I wrapped them in foil for the last hour and opened all vents so the temperature of the cooker would get hotter and I liked them better. They were very tender but not mushy. There are some sauce recipes on www.weber.com that you may be able to use for your diabetic son. At least you will know, that way, exactly what is in your sauce. Good Luck and Happy Holidays to all of the other members of this forum. /infopop/emoticons/icon_biggrin.gif
 
Awesome Baby Backs!

cooked for about 4 1/2 hrs at 230 - 240*F at the lid. i do have a question about measuring temp at the lid, is that accurate or am i better off getting a Poder to measure at the cooking grate?

Great 1st experience, looking forward to a possible pulled pork next wknd.

ken
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ken Wilkens:
[qb]i do have a question about measuring temp at the lid, is that accurate or am i better off getting a Poder to measure at the cooking grate?[/qb] <HR></BLOCKQUOTE>

Measuring at the lid will result in a slightly different (higher) reading than measuring at the grate. It's really a matter of preference. I'm in the habit of measuring at the lid because that's the way I learned how to use my cooker. Others like to put the Polder probe right on the cooking surface. Both ways work just fine.

Regards,
Chris
 
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