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RittmanRod
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- RittmanRod
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Sailor61, I started with steaks, hard to mess up, 1st batch of ribs I messed up left on too long and didn't have the platesetter, I think you should make sure to get a platesetter as a 1st extra. And Welcome to the "addiction"
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RittmanRod, Thanks to all that responded, "you had me at .... Ash" I love the distance a bag lasts and like I said, wasn't trying to cheat just wondered, and as usual thoughtful, informative, and educational as always on here, thanks guys!
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grillin'ern, I get Cowboy at Lowe's here in Ohio
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Erin Cooley, I had same problem with pans to hold v-rack ended up bending the legs in on the rack and "stretching" a cheapy foil pan, it worked though. Good job on the bird, looks nice.
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RittmanRod, Just got to 180! , we're not eating till 1:15pm, , guess I started too early. looks pretty[p][p][p][p][p][p][p][p][p][p]
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Rick's Tropical Delight, Sorry for what??? they got all the Casino's!! LOL
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RittmanRod, Well conked out sometime around 6:30, wife just kicked me awake, lol, temp on the dome is holding steady at bout 285 ish, and probe says Toms BP is 169, Basted again, if I hit 180 soon I guess Il have to try the cooler system we talked …
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HoustonEgger, Good Morning!, I'm no expert, but from what I've gathered on here, as long as you fit that baby into a pan, or onto the platesetter , it shou dcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccc…
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RittmanRod, Rotated bird, and basted again, dome still around 280, poker going so, so, lol, will have to stop drinking at some point this morning, lol.
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RittmanRod, wow still awake, lol, well just basted, pan on platesetter had dried up and was starting to smoke quite abit, added water, hope the burning apple juice doesn't mess up bird, temp still has me nervous bout 280, prob in thigh says 131, co…
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RittmanRod, mmmm, only about 275 now, have the top about 1/2" moved bottom alittle bit more to close to 3", wish it was back up to 300 or a tad more, ..............
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RittmanRod, well got the temp to stay at a steady 325 ish for a good hr, so the bird just went on, iced the breast, and I don't know if this is common knowledge already but I flattened out to sticks of butter, the size of the breast earlier tonight…
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RittmanRod, temp is goofy, finally got it stable at 300, Lump had alot of small pieces.
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mad max beyond eggdome, Thanks, everyone is definatly keeping you "Gobblin" keep up the good work!
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mad max beyond eggdome,[p]Fosters,Hmmm wonder what Crocodile would be like on the egg?? hehehehe
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tach18k,[p]Thats slick!
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Nessmuk,[p]Is that spanek available in regular stores anywhere or only online? if not are there resonable knock offs out there?
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GriffinGaDawg,[p]how many? and what size made up that platter?
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Ottawa_egger, Thanks, I've seen mustard coating talked ablut before, are they using plain old yellow mustard, then adding the prefered rub?
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uncbbq,[p]Whats a fatty?
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Sorry but that's still mooo ing, YIKES
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BigT,[p]Thanks I suspected but wasn't sure, Thanks!
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thirdeye, When starting fire with a chimney, is it better to pour chimney into bottom then top off with the rest, or is it better to fill then pour hot coals on top?
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The Owner of the meat packing co that I get most of my meat told me once about how hard it was for him to find Baby backs that weren't "Juiced" He said Sams , walmart and most of the super stores ribs were Juiced and they wouldn't take the flavo…
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any luck on getting a cover? mines alittle wider than the book, and the factory covers say they won't be big enough?
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Sundown, I've been using Cowboy brand, what lump do you use? mine doesn't seem to smoke much, have been adding a few hickory chips, have seen hickory chunks, is there a winner in chips vs chunks?