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-   -   BBQ Trifecta (http://www.bbq-4-u.com/forum/f9/bbq-trifecta-14860.html)

wittdog 12-28-2008 05:07 PM

BBQ Trifecta
 
Well just got done with the meat prep…brisket is trimmed and marked (Full packer)…that will go on the bottom rack Brisket will be hit with the Swine Syndicate Comp Beef Rub….
ribs are demembraned and trimmed up Ribs will be hit with the SS Rub Out Rub…..those will do on the top rack in a rib rack and will be surrounded by chicken thighs…most will go into a smoked chicken lasagna (marinating in some EVOO with some Garlic Powder, Onion, S&P and Oregano and Thyme )later in the week but some will be consumed for dinner (Chivettas)..
I was informed by the Mrs. that I would be cooking with water in the pan….I asked her how she knew that…she said…you don’t have any sand…good women….she has the answers for everything…
Tomorrow I take the New 22.5 WSM for it’s maiden smoke…I’m still figuring out what to name it..

Puff 12-28-2008 05:24 PM

Well it's about time!
Looking REAL forward to the outcome! 8)

Name it ......Puff :shock:

Griff 12-28-2008 06:41 PM

We are anxiously awaiting the report. The name will come in its own time and is usually happens after alcohol consumption.

Nick Prochilo 12-28-2008 06:42 PM

Quote:

Originally Posted by Puff
Well it's about time!
Looking REAL forward to the outcome! 8)

Name it ......Puff :shock:

No, that's too girlie of a name! Uhmm Dave, where's the pictures? :wink:

Puff 12-28-2008 08:46 PM

Quote:

Originally Posted by Griff
We are anxiously awaiting the report. The name will come in its own time and is usually happens after alcohol consumption.

So Puff it is!!! :D :shock: :lol:

BayouChilehead 12-28-2008 08:58 PM

Did the Mrs. also tell you not to post pics :shock:......we want to see pics!!

Cliff H. 12-29-2008 12:11 AM

I hope the new wsm is all that I want it to be. :wink:

wittdog 12-29-2008 07:34 AM

Ok I got up this morning and had a cup of coffee
http://thumb17.webshots.net/t/69/669...7CsFjvI_th.jpg
rubbed up the meat…
http://thumb17.webshots.net/t/72/172...7fyhYJG_th.jpg
http://thumb17.webshots.net/t/72/172...7fOUYNt_th.jpg
http://thumb17.webshots.net/t/72/172...7MghKEN_th.jpg

Then set up the 22.5 WSM for its maiden voyage….That is a coffee can I use to keep the lit charcoal in the middle of the grate….look how small it is…
http://thumb17.webshots.net/t/69/669...7LMnias_th.jpg
The bottom grate…I think I measured it to be 21in…
http://thumb17.webshots.net/t/52/552...7NhdwQf_th.jpg
The water bowl is HUGE….

All loaded with Charcoal…
http://thumb17.webshots.net/t/74/74/...7GazKMm_th.jpg
Chimney Shot
http://thumb17.webshots.net/t/63/563...7ofNVjR_th.jpg
Full Packer Brisket….Fat side down…
http://thumb17.webshots.net/t/52/552...7WMCjPC_th.jpg
Ribs….
http://thumb17.webshots.net/t/72/172...7cSptdw_th.jpg
And a Couple pieces of chicken for snacking….
http://thumb17.webshots.net/t/72/172...7kugtss_th.jpg
http://thumb17.webshots.net/t/52/552...7eHCoNf_th.jpg
Shiny
http://thumb17.webshots.net/t/69/669...7qoslqc_th.jpg

Ok couple of observations…Again everything is big about this unit..The charcoal ring..the water bowl..the grates…
I used 2 big bowls of water to fill the water bowl to an inch away from being full….

I used about 2/3 of a bag of lump between loading up the double deuce and the chimney and had 4 good size chucks of wood..with 2 extra pieces to go on top of the light charcoal..

I would forget about putting handles on this unit…you would be asking for trouble the size and wt of it loaded up it wouldn’t be a good idea to move the middle and top sections with it loaded..

One other observation for those of you with wooden decks…it was fairly windy here today…not like yesterday but fairly windy…after I dumped the charcoal and loaded it up with the meat I had the bottom 3 vents wide open per the MM because of the bigger holes a and the holes being on the side of the unit I got a pretty big size lit coal that blew out the hole….Just something to think about…

15 min after dumping the lit and assembling the unit it was up to 200* and I shut the vents down to 1/3 open…like I would for my old WSMs….

From what I can tell this is another top notch Weber product…seems like they got the packaging right…nothing was crushed…all the pieces were there…it was easy to put together…It probably took be 2 beers (20min) to put it together…

The sections were round….they don’t seem to fit as snug as my other WSMs…but they might be just be that there isn’t as much goo built up…the looser fitting sections might be a good thing as well…with that big of an area…more airflow might be desired..I still wish the door was made out of a little heavier material…but the way it stays on when you need to reload is cool…Quick update the sections are not leaking…I’ve got a normal amount of leakage from the door…and some condesation coming for underneath the therm….

Any of you local guys that want to take a road trip….I’ve got half a mind to toss a couple of logs on the firepit and have a little breaking in the WSM party….
As a special bonus we had homemade donuts for breakfast today…..as fast as the wife could fry them…the kids were hammering them…
http://thumb17.webshots.net/t/52/552...7bmweiD_th.jpg
http://thumb17.webshots.net/t/72/172...7psSbcq_th.jpg
http://thumb17.webshots.net/t/72/172...7YTHgNJ_th.jpg
http://thumb17.webshots.net/t/63/563...7YtdVQJ_th.jpg
http://thumb17.webshots.net/t/52/552...7FMAhWG_th.jpg

007bond-jb 12-29-2008 08:12 AM

Mmmmm Beignet's Cool smoker Dog

Big Bears BBQ 12-29-2008 08:32 AM

Pics look good and it sounds like the new WSM is going to work out ok....


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