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09-30-2005, 06:57 PM
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#1
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Gonna Christen LuLu Tomorrow
I went to three different stores to find meat to fill LuLu up and let me tell you, the meat departments SUCK. I went to BJ's to get butts and brisket, they didn't have any butts out and only had 2.5-3lb brisket flats. I ask the meat guy and he goes and gets some butts for me, life is getting a little better, but they didn't have any briskets worth getting. Then I went to Costco, no briskets. So I go to Giant and they had flats that were cut in half (why???) on the shelf and by now I'm fed up, but I ring the buzzer and the meat guy comes out and I ask if he has any briskets. He says, someone just came and bought almost all of them but he'd check. He came out with one overly trimmed 6lb flat, so I took it. I bought a pound of fat back to slice up and put on top of it to keep it moist. I also bought 2 - 3lb chuck roasts to throw on LuLu. So here's the deal, I'm gonna start the butts (16lbs) first in the morning, but they're for the game Sunday so I won't be in a hurry for them. Then I'll put the chuck roasts and briskets on around 11am for dinner tomorrow night. I'll shred the chuck as you would a chuck roll and slice the flat. Everything will be rubbed with Wolfe Rub and cooked with oak wood.
BTW, I hooked the log lighter up on LuLu and now I have a new toy!!! Wow does that flame shoot out! I'll have plenty of pic's tomorrow, I bought a new camera to replace my smashed one!
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09-30-2005, 07:07 PM
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#2
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Guest
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How 'bout a preview with that new camera you bought for Lisa??!
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10-01-2005, 04:50 AM
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#3
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Okay, I was up at 4am to get LuLu fired up. The 2 butts totalling 16lbs went on at 5:30am. It's 6am now and she's holding steady at 272* and the meats at 42*. I will try to keep a log of this inagural cook. The brisket and chuck will go on later. I'll post some pic's in a bit.
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10-01-2005, 05:37 AM
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#4
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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, 05:43 AM
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#5
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Hey Larry, is that the log lighter under the grate? Neat looking stuff!
__________________
I hope this isn't negative!
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10-01-2005, 06:24 AM
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#6
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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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[voice="Peter Griffin"]
Now that... is freakin sweet!
[/voice]
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?
Weber Grill Decency Agent # KTL9352
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10-01-2005, 06:36 AM
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#7
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
Originally Posted by Nick Prochilo
Hey Larry, is that the log lighter under the grate? Neat looking stuff!
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Yeah Nick that's the log lighter. I had it on for about 3 minutes and my logs were rolling! That was all it took! Really glad I got it.
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10-01-2005, 06:51 AM
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#8
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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LuLu is running very smooth...............Pit's at 248* and the meat is at 119*. I've added two logs since putting the meat on. Pic's will be coming soon!
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10-01-2005, 07:07 AM
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#9
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
Originally Posted by corndog
Hey Larry, thanks alot for all the info. I know alot of us are living vicariously (sp) through you. Me, I am stuck at work today w/ the Air Force Reserves....great job, but I would love to have my WSM downstairs w/ a flat on it for lunch.....
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Kevin, I'll be putting a flat on for you later!!
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10-01-2005, 07:22 AM
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#10
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Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Larry: Just a suggestion, When you have to order a replacement rack for your fire box (and you will) ask them to make it with 1/2 inch steel bar stock instead of the expanded metal. It will last longer. That burner looks to put out some serious BTU's. Have fun, I'm back to Oinktoberfest in a hour.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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10-01-2005, 07:31 AM
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#11
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Things look to be coming along well, Larry! HOW DO IT SMELL??? Good I bet!
Keep them pics coming! =D>
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10-01-2005, 07:35 AM
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#12
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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 AM
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#13
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BBQ Central College


Join Date: Mar 2005
Location: Ontario
Posts: 400
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Hey Larry,
I,m a retired airline guy, where is the closest airport?
I'm comin for dinner.
I even good with an axe to help ya split them logs :biggrin:
Cheers
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
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10-01-2005, 07:45 AM
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#14
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Guest
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Who needs an airport??
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10-01-2005, 07:48 AM
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#15
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Graduate of BBQ Central


Join Date: Apr 2005
Location: Texas
Posts: 673
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Larry I’m glad that everything is going so smooth. Thanks for sharing.
Missing Link
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10-01-2005, 07:51 AM
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#16
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
Originally Posted by Steve McMurtry
Hey Larry,
I,m a retired airline guy, where is the closest airport?
I'm comin for dinner.
I even good with an axe to help ya split them logs :biggrin:
Cheers
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Wish I would've known that last night!!!
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10-01-2005, 08:02 AM
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#17
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Hey Larry,
What is the space between the bottom shelf and top shelf and how much vertical space on the top shelf? If you get a chance to measure it sometime today. Everything looks great so far.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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10-01-2005, 08:29 AM
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#18
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
Originally Posted by Bruce B
Hey Larry,
What is the space between the bottom shelf and top shelf and how much vertical space on the top shelf? If you get a chance to measure it sometime today. Everything looks great so far.
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Bruce, it's about exactly as big as an 8lb butt!! lol They just barely fit underneath the top shelf. I'll measure for you later after I pop my first cold one!
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10-01-2005, 08:33 AM
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#19
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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10-01-2005, 08:33 AM
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#20
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Thanks Larry, it looked kind of tight there. Have to fire up the WSM for the pork loin bacon cook today. Talk to you later.
__________________
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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