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-   -   First Cook on my WSM 4th of July (http://www.bbq-4-u.com/forum/f9/first-cook-on-my-wsm-4th-of-july-13360.html)

Bushwood 07-14-2008 03:04 PM

First Cook on my WSM 4th of July
 
This is from the 4th of July, my first cook on my new WSM. St. Louis ribs and a fatty. I did the 4-1-1 method on the ribs and stuffed the fatty with cheese, jalapenos, orange peppers, and mushrooms, a touch of maple syrup on the outside and then covered with the rib rub. Here's the pics.

Trimmed and Rubbed
http://farm4.static.flickr.com/3068/...eb8578e956.jpg

Almost finished
http://farm4.static.flickr.com/3252/...493987e7be.jpg

And Done
http://farm4.static.flickr.com/3176/...5d14f685a5.jpg

Ready to cut up
http://farm4.static.flickr.com/3222/...afc7d7f275.jpg

Fatty
http://farm4.static.flickr.com/3047/...9e5b3af2fd.jpg

Ready to eat
http://farm4.static.flickr.com/3228/...6f4f821179.jpg

http://farm4.static.flickr.com/3291/...7153c2aced.jpg

Final Thoughts:
I thought it went fairly smooth for my first time.

I lit one chimney of Kingsford and dropped one more chimney full of unlit on top and let it burn til ashy, then added some cherry and apple wood. Took about an hour to get the temp down to 300 degrees and then I added the 4 racks straight from the fridge.

Adjusted the vents slightly through cooking but was able to maintain temps between 225 and 250. I let them go 4 hours, then foiled for 1 hour in OJ and then about 45 minutes out of the foil while basting the last 1/2 hour.

In the meantime the fatty went on for about the last 2 hours and got to internal temp of 160.

Everything tasted great. My trim on one rack was a little short and missed some cartilage. The bottom racks finished a little faster with more pullback but the flavor and texture on all the racks was great.

Thanks to everyone here, as I couldn't have made this as successful without all the contributions and ideas from this board.

Cheers!

Puff 07-14-2008 03:19 PM

Great looking grub!
Nice bark on the bones. :wink:

Captain Morgan 07-14-2008 03:52 PM

looks great...hope you can afford the new addiction!

Unity 07-14-2008 04:33 PM

Congratulations. Very nice first cook with an unfamiliar smoker. :D A few more cooks and you'll have it pretty well mastered.

Nearly everybody here who cooks in a WSM uses some variation of the Minion Method -- unlit charcoal and smoke wood in the ring, as much as you'll need for the cook, topped with ~15-20 lit briquets. This lets you control the temp as it rises, instead of having to fight it down from too high.

--John

surfinsapo 07-14-2008 04:57 PM

WoW, I'd sat they came out awesome for the first time. Killer job Q-in!!! :D

Toby Keil 07-14-2008 06:26 PM

That's a great first cook, I think your hooked.

Tannehill Kid 07-14-2008 07:42 PM

Nice job on your 1st cook. Looked like you had been doing it awhile in the pics. I bet that fatty was awesome.

Cliff H. 07-14-2008 08:07 PM

Very nicely done. :wink:

You jumped right in with a cut of pork that has a very small window between undercooked and overcooked.

Griff 07-15-2008 12:09 AM

Very well done for a first cook on a new smoker. Actually very well done period.

Nick Prochilo 07-15-2008 05:24 AM

Nice job!


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