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Old 02-03-2007, 11:47 AM   #1
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Using what Mothernature gives you

Well it’s cold here and I’m cooking….I’m having some issues getting the WSM up to temp…I think that the frozen sand in the pan is acting as a huge heat sink….

The temp

Brisket

The plan is to do a Brisket and a batch of banana pepper ABT’s (those are for dinner and as a pizza topping for tomorrow), then toss on a homemade Polish Sausage Fattie and maybe some eggs…I also did a batch of pickled sausage and some pickled eggs….
I wish the rest of the area guys weren’t a bunch of girls when it came to cooking in the cold…today would have been a good day for a fire outside and a bottle of whiskey to share with the fellas…
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Old 02-03-2007, 12:01 PM   #2
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Looks like you have a good plan for some Dog Treats.

Dude,
It is cold where you are.
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Old 02-03-2007, 12:04 PM   #3
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You need to bring that sand inside the night before you cook or preheat it in the oven. I usually preheat my fire bricks to 200* on the cold day cooks like it's going to be this week.
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Old 02-03-2007, 12:19 PM   #4
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wittdog

We're in the middle of a heat wave. It's 10* warmer here (+27*) than where you're at.

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Old 02-03-2007, 12:26 PM   #5
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You go Dave....Show those bastards!
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Old 02-03-2007, 12:39 PM   #6
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Dang, you got that brisket COATED! Braver than me dave.....btw, it's 13* and sunny here :P
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Old 02-03-2007, 12:45 PM   #7
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My neighbor stopped by for a few….

I thought about the sand last night…but I had a few to many…Jack and Cokes….didn’t think about the oven thing…thanks for the tip..Going to grill some strip steaks up in a bit as well...
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Old 02-03-2007, 12:59 PM   #8
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If we lived close that sounds like one hell of a day!
Way to keep them brewskis cold
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Old 02-03-2007, 01:06 PM   #9
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Quote:
Originally Posted by Puff
If we lived close that sounds like one hell of a day!
Way to keep them brewskis cold
Keeps em from freezing. It's an old Green Mountain trick that Cappy invented.
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Old 02-03-2007, 01:07 PM   #10
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Puff
If we lived close that sounds like one hell of a day!
Way to keep them brewskis cold
Keeps em from freezing. It's an old Green Mountain trick that Cappy invented.
They have snow down there
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Old 02-03-2007, 01:08 PM   #11
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Puff
If we lived close that sounds like one hell of a day!
Way to keep them brewskis cold
Keeps em from freezing. It's an old Green Mountain trick that Cappy invented.
They have snow down there
Never question the wisdom of the Morgan.


What time are you expecting that brisket to get done?
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Old 02-03-2007, 01:08 PM   #12
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I was tailgating at a Bills game one time..we had to but our beers on the grill to keep them from freezing...it was like drinking beer slushies...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 02-03-2007, 01:29 PM   #13
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You are a good neighbor Dave, I'll keep that in mind incase I ever move to NY.
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Old 02-03-2007, 01:52 PM   #14
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ABT’s are done…here are a few..man they are tasty…wonder how that brisket is going to taste…all that pepper juice and bacon fat dripping on it….

No pics of the brisket..but it’s looking good…to cold to mess around with the lid off for to long…I think I prefer the banana pepper ABT’s they seem to have more zing then they Japs…
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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 02-03-2007, 02:18 PM   #15
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Looking good Dave! I've got a couple of shoulders to throw on tonight. I grabbed the last 4 off the shelf at the supermarket and they ranged in size from 6.5 to 10 lbs. I'm gonna throw the big one on at 8:00 tonight and the others on around 9:30. Should come off in time to throw on 3 fatties that should be done in time for kick off! BTW, it's balmy down here, 28 degrees!
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Old 02-03-2007, 02:18 PM   #16
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Mmmm ABT's. Those look great! No seepage.

Your bacon? Or did you cheat?
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Old 02-03-2007, 02:27 PM   #17
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ABTs look good.

The Southern Snow is now gone. Going to wash the salt off the vehicles.

I may have to make some ABT later.
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Old 02-03-2007, 02:43 PM   #18
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Quote:
Originally Posted by ScottyDaQ
Mmmm ABT's. Those look great! No seepage.

Your bacon? Or did you cheat?
I cheated
I'm having a hard time finding the bellies...but its on my list
Pit is at 245* Brisket at 160* ouside temp 15*
Steak for dinner tonight
Now that’s a good women…shoveling a path to the grill
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 02-03-2007, 05:18 PM   #19
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Rather than doing a plain old fatty I figured I would try the Scotch Egg that BTGG posted…..

This is a keeper…I can see it on a nice hard roll along with a mix of mayo, mustard and a pinch of cayenne…
Brisket is coming along..the weather is starting to get not nice….getting windy and starting to get a lake effect snow ban moving thru…nothing like snow with thunder and lighting…

Smoker temp 250* Brisket temp 175* outside temp…I really don’t want to know
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 02-03-2007, 05:20 PM   #20
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Dave that pic of the WSM looks awesome dude
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