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10-01-2005, 08:36 AM
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#21
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Greg Rempe
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Greg had I remembered earlier I drank my last cold beer last night, I would already be drinking now! Gotta load the cooler up and put it next to LuLu!
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10-01-2005, 08:38 AM
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#22
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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SWEET...how does it smell at your hood right now!?? 
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10-01-2005, 08:41 AM
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#23
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Greg Rempe
SWEET...how does it smell at your hood right now!?? |
The aroma of sweet smoke is abundant in the neighborhood. Already had a neighbor come over!
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10-01-2005, 09:16 AM
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#24
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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That's it...I'll be there in 7 hours. I'll bring more beer.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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10-01-2005, 09:21 AM
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#25
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Captain Morgan
That's it...I'll be there in 7 hours. I'll bring more beer.
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You got my number Jim, come on up! I'll be putting the brisket and chuck's on in about an hour and a half!
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10-01-2005, 12:07 PM
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#26
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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10-01-2005, 12:49 PM
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#27
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Looks great, now don't get drunk and screw everything up like you did last weekend!
By the way, I'm on I-95, be there in about 4 hours.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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10-01-2005, 05:19 PM
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#28
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Hey ya Larry, looks great. You may want to try cooking that brisket next time, with the fat up. That way the juices run down through the meat. I have done it with the fat down and did not get as moist meat. IMHO.
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10-01-2005, 05:35 PM
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#29
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Looking like a mighty fine cook there Larry!
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I hope this isn't negative!
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10-01-2005, 05:58 PM
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#30
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Graduate of BBQ Central
Join Date: Sep 2005
Location: Columbia, SC
Posts: 599
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How they looking now, Larry? So far they look good.
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Master Judge - SCBA
Cert. Judge - KCBS
BigGQ Cooking Team, Head Monkey
Its okay...you can feed the monkey.
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10-01-2005, 06:01 PM
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#31
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Quote:
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Originally Posted by Captain Morgan
Looks great, now don't get drunk and screw everything up like you did last weekend!
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Larry, it looks great and I urge you to disregard the Cap'n's advise. A new pit is the perfect reason to celebrate with a few extra adult beverages.
Griff
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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10-01-2005, 07:26 PM
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#32
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Lots O' food, Larry! Who's all eating??
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10-01-2005, 07:39 PM
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#33
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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10-01-2005, 07:42 PM
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#34
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Greg Rempe
Lots O' food, Larry! Who's all eating??
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Greg, if I don't take it to work it's going in food saver bags. It was kind of a test cook. There's plenty come on over!
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10-01-2005, 08:07 PM
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#35
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Larry, looks great! I spent all morning splitting about 30 , 12-15" apple logs that I have been seasoning all year. It was a BITCH!!!! Apple has a twisted grain and it gets real hard (like my dog!) Went to my brother in laws and he cooked some beer can chickens. I did about 5 lbs of Yellow Perch (deep fried with a corn meal/ flour breading) I caught last summer. Man, that perch was special! Keep us up to the minute on the cook. Looks like you are doing everything right! Woodman
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"I was born to cook for people"
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10-02-2005, 04:42 AM
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#36
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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NICE PIT LARR...oh wait #-o .
Nice looking food Larry! Looks juicy as can be!
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10-02-2005, 06:54 AM
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#37
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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The brisket doesn't look dry or tough... 
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10-02-2005, 08:45 AM
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#38
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Greg Rempe
The brisket doesn't look dry or tough... |
Everything else turned out great, so may I was just expecting the brisket to be better. I'm gonna do it my normal fat side up next time and see. I always buy packers and separate myself, so that could have made a difference. I put the chucks ove the brisket to baste, it may not have been enough fat. This flat was overly trimmed of fat, I had bought some pork fat back to slice up and put over it but I didn't, maybe that would have helped. I'm gonna make some sauce and heat up the pulled pork to sit around a watch football all day. BTW, the chuck was out of this world, if you've never done it, I'd suggest you do. Overall it was a good first cook on LuLu. Her and I will learn and get better with each cook from here on out!
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10-02-2005, 07:16 PM
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#39
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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I give you 3 more cooks before you get that baby down perfect!
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I hope this isn't negative!
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10-03-2005, 09:16 AM
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#40
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Stayed home from work today, and I'm enjoying a nice PP sammich courtesy of LuLu!!! Mighty good!!!
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LuLu's first pulled pork
Shredded chuck roast
LuLu's first brisket
