X2Originally Posted by 2manymustangs
Without pictures, it never happened... I heard that somewhere recently...
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
Results 251 to 260 of 266
Thread: Whats on The BBQ?
-
03-15-2014, 08:31 PM #251Senior Member
- Join Date
- Jan 2014
- Posts
- 521
-
03-23-2014, 08:05 PM #252Junior Member
- Join Date
- Dec 2012
- Posts
- 11
Some Sunday brisket and moonshine
Sent from my iPhone using Tapatalk
-
03-24-2014, 10:19 AM #253Senior Member
- Join Date
- Feb 2013
- Location
- Sacramento
- Posts
- 353
Beer Can Chicken - Brined first for 24 hours in the sweet sauce and then plunked into a smoker for about 6 hours at 250DFH
Comes out like Poultry PRIME RIB!!!!
1975 Sanger True Flat 496BBC
http://v-drivecalifornia.blogspot.com/
-
03-24-2014, 11:05 AM #254Senior Member
- Join Date
- Nov 2012
- Posts
- 721
Didn't bbq them but stuffed bell peppers are another of my favorite dishes to make.
The best things in life aren't things!
-
03-24-2014, 11:20 AM #255Senior Member
- Join Date
- Jan 2014
- Posts
- 521
I really want to try one of these. What's the trick? I can see mine turning to leather. Originally Posted by budman
Some Sunday brisket and moonshine
Sent from my iPhone using Tapatalk
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
-
03-24-2014, 12:01 PM #256Junior Member
- Join Date
- Dec 2012
- Posts
- 11
Whats on The BBQ?
This was my first one and it turned out amazing. There were no left overs. Originally Posted by MrDenton
Mine was a 7.5 lb flat.
Rub with choice of seasoning, wrap, and let sit in the fridge overnight.
I did a lawerys, onion powder, maple/salt blend, and crushed red pepper.
Set the egg right a 200* and used a place setter for indirect heat.
Put the meat on and didn't touch it again until the internal temp hit 190*
Pulled it, wrapped in foil, and let it rest for 30 minutes.
Cut across the grain and dished up.
Mine took a little more than 7 hours total cook time. I've heard anywhere from an hour to hour and a half per pound.
Sent from my iPhone using TapatalkLast edited by budman; 03-24-2014 at 12:07 PM.
-
03-24-2014, 12:42 PM #257Senior Member
- Join Date
- Jan 2014
- Posts
- 521
No injecting or basting? Just a rub and uncovered indirect heat till 190*? Sounds doable.
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
-
03-25-2014, 02:44 PM #258Junior Member
- Join Date
- Dec 2012
- Posts
- 11
Works for me. I've never injected or foiled during a cook. I do think the old ceramic egg helps with moisture retention during the cook, but I've also had good luck using my vertical smoker and this method with ribs and pork butt. Originally Posted by MrDenton
Sent from my iPhone using Tapatalk
-
03-26-2014, 07:36 AM #259Already miss the 310/562
- Join Date
- Sep 2013
- Location
- 314 ish....
- Posts
- 6,050
It must be the ROCKY MOUNTAIN SPRING WATER... Originally Posted by ptc
Beer Can Chicken - Brined first for 24 hours in the sweet sauce and then plunked into a smoker for about 6 hours at 250DFH
Comes out like Poultry PRIME RIB!!!!
-In a Republic, the sovereignty resides with the people themselves. In a Republic, the government is a servant of the people, and obliged to its owner, We the People..
"Remember, democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet that did not commit suicide." John Adams
-
03-31-2014, 07:56 AM #260Senior Member
- Join Date
- Jan 2014
- Posts
- 521
Does this count? Built a super hot bed of coals, set my cast iron skillet a couple inches above them.
BAM! Seared Ahi....
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
Reply With Quote
Bookmarks