Fetzervalve Posted June 23, 2007 Report Share Posted June 23, 2007 Rainy Friday - let's have some pizza. KK tucked under the broken umbrella chugging along 'round 700. Bam - Chicken - onions - green pepper - and of course a cheese for da kids........ Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 23, 2007 Report Share Posted June 23, 2007 Ribs! I have some ribs cooking right now! Rotisserie ribs! -=Jasen=- FYI, if you are asking how I am using the rotis when I sent the motor back today, good catch. Anyway, I had an old $15 walmart cheapy rotis motor in my stash. I said what the hey and tried it, fit perfect - hehehe. Looks and sounds like hell, but it will get me through the weekend till the new motor comes in! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
PaulR Posted June 23, 2007 Report Share Posted June 23, 2007 Dang, you get to use all the toys (before me!) Doesn't look like a lot of ribs? Just the one? lite lunch maybe? Although I know how big the 8" rotisserie is...hmmm Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 23, 2007 Report Share Posted June 23, 2007 4 at a time! Ooo! Lookie!! We're loaded and ready to go! Two with Raging River, and two with Dizzy Dust (the ones with the toothpicks). Temp set at 230-240. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 23, 2007 Report Share Posted June 23, 2007 Mmmmm, ribs! My first rotisserie ribs were pretty darn tasty! I was kinda lazy and in a hurry, so I did not do my normal trim, but were still very good! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 23, 2007 Report Share Posted June 23, 2007 8 hours into the cook... Well, 8 hours in, and temp is holding steady just over 200. I had the "temp drop thing" when I put the meat on, and it took all my effort to not twiddle with the dampers. The temp had been right on before I put meat on, then dropped to below 150. "Maybe if I adjust it a little." Nope. I let it stay below what I wanted, even though it was over an hour! Now THAT is will power. At PC's suggestion, I made some of Dennis' Lexington mop, and I've mopped the top two butts. Lower two are too hard to get to, and they are getting dripped on anyway. And, also at PC's recommendation, I mixed up some raspberry chipotle sauce, and some of the Lexington vinegar sauce. I'll serve these on the side, I think, and some un-mayo slaw. The local grocery has some finely chopped, not gloppy slaw that would go great on top. Mother might make home made slaw, though, cause her garden cabbages are just about ready to go. She made stuffed cabbage for the week, using a few outer leaves! They're larger than a dinner plate each! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 23, 2007 Report Share Posted June 23, 2007 Dang, you get to use all the toys (before me!) Doesn't look like a lot of ribs? Just the one? lite lunch maybe? Although I know how big the 8" rotisserie is...hmmm Seriously man, you do not have your priorities right. Why you wanna fill up on all that food when there is beer to drink!!! Jeez, you gotta a lot to learn!! Your lucky I am a patient teacher! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 23, 2007 Report Share Posted June 23, 2007 Re: Mmmmm, ribs! My first rotisserie ribs were pretty darn tasty! I was kinda lazy and in a hurry' date=' so I did not do my normal trim, but were still very good![/quote']Deej, those are SPECTACULAR!! What a wonderful barky crust. Mmm! You must be deeee lighted! They going to make it to supper, or are they gone already? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 23, 2007 Report Share Posted June 23, 2007 Re: Mmmmm, ribs! My first rotisserie ribs were pretty darn tasty! I was kinda lazy and in a hurry' date=' so I did not do my normal trim, but were still very good![/quote']Deej, those are SPECTACULAR!! What a wonderful barky crust. Mmm! You must be deeee lighted! They going to make it to supper, or are they gone already? Thx! The got munched on late last night! But the leftovers are about to get finished and I am about to get some Carnitas going next (Mmmmm Mexican Pork). -=Jasen=- Quote Link to comment Share on other sites More sharing options...
PaulR Posted June 23, 2007 Report Share Posted June 23, 2007 Seriously man' date=' you do not have your priorities right. Why you wanna fill up on all that food when there is beer to drink!!! Jeez, you gotta a lot to learn!! Your lucky I am a patient teacher! [/quote'] Happy to learn (although the beer intake is ALWAYS taken care of here.. Just don't call me grasshopper or I might end up on someones (no names mentioned to protect the innocent) KK!! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 23, 2007 Report Share Posted June 23, 2007 Just don't call me grasshopper or I might end up on someones (no names mentioned to protect the innocent) KK!! Hehehehe, we call what he was cooking roaches here - hahaha!! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted June 23, 2007 Report Share Posted June 23, 2007 Well, I've been wanting to try the "Pit Beef" I've read about for years but never got around to it. I almost did the last time I bgt a sirloin tip on sale for $1.79lb, but I ended up cutting steaks outta that one. So, I saw someone on the BGE site talking about the pit beef again on thursday and it just so happened I saw that Ingles had the sirloin tip on sale again, only this time it was $1.98lb. OK, it was only.20cent more so I'm still in my happy place Well, when I checked out they rang it up for $1.51. It was about 12 or 13 lbs of sirloin there for $20 or so...not shabby at all. It's been on for about 2 hours at aroung 350ish as of this pic. I'm prolly gonna take it off around 135 or so internal and put it in a cooler for awhile and then slice it up. Here's what I ended up. Got a great flavor, I had a bunch of different rubs on it. Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 24, 2007 Report Share Posted June 24, 2007 Hitch in my giddyup... Well, Livvy and I went to bed with a cooker chugging along just fine. We awakened at 6:30 to a low temp cooker! Fire must have gone out. Ok, not a COLD cooker (still 150), but not where we wanted it to be. So, it couldn't have gone out TOO long ago. I took the meat off, gave the lump cage a shake, and relit. For jollies, I took one of the shoulders off, and here's what we have. Tastes good, but not quite tender enough. It would do fine, though, if that's what we end up with. Especially if there's sauce for the side (and the meat's going to be reheated with apple juice, anyway). Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 24, 2007 Report Share Posted June 24, 2007 Me again... Ok, time passes... Cooker is back up to temp, and 3 butts heat up again. One is ready! It was fall-apart cooked, and I took it off and wrapped it. It's in the cooler, doing what it does. Two more still on the cooker. I suspect there was an ash clog or something with the air flow that made the fire go out last night. I started with a modified minion (lit a few coals on the bottom, with gas, instead of on top with a chimney), and it was doing fine. When this cook is cool - maybe next weekend - I'll empty the firebox and clean out all the ashes. I dug out most of them before cooking, but I'll start again clean for next time. Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 25, 2007 Report Share Posted June 25, 2007 hot in the cooler Amazing, really, how long a foil/towel wrapped shoulder keeps warm in the cooler. I had three in there most of a day, and when I took them out to pull in the early evening, they were HOT! Too hot to handle, even. Fingers objected. Dog got a couple pieces of "cannot serve this part." Wasn't much (maybe a tablespoon or two), but enough that her tummy was gurgling all night, and she was a gassy beast. She got a pepto tablet at bedtime, but she still followed me around wherever I went, and sat by my feet - a sure sign that she wasn't feeling well. Porky goodness is now pulled, and in gallon-size freezer bags (four of them) in the freezer for the fence raising. I'll make some more raspberry chipotle, and get some commercial bbq squirt sauce (for the peasants), and put the Lexington vinegar sauce in a squirty bottle. Choices for everyone. And make some roasty onions (I think the vidalias are so sweet they don't need butter or bullion cubes) on the side. Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 25, 2007 Report Share Posted June 25, 2007 I'd just like to say that you guys with your tasty meals all stink! Without a KK this is what I'm reduced to: Frozen burgers on an electric grill next to the sink. Must...learn....patience.... In the mean time, thanks for all the food porn and ideas for when I get mine! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 25, 2007 Report Share Posted June 25, 2007 OUch, not even a little Weber Smokey Joe? hehe I know the feeling though brother!! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted June 25, 2007 Report Share Posted June 25, 2007 Well, there is a George Forman Forum, maybe you need to head on over there buddy Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 25, 2007 Report Share Posted June 25, 2007 And that's not even a clean George - it's a MANKY one!! Bleh. Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 25, 2007 Report Share Posted June 25, 2007 Well' date=' there is a George Forman Forum, maybe you need to head on over there buddy[/quote'] That's cold, man! The Weber Kettle was an option, but it's a lot of work to fill the chimney and burn a big chunk of my remaining Kingsford for just one burger (plus the threatening rain was a deciding factor). Maybe I'll practice on some of the Cowboy Lump from Lowes in the Weber so I don't feel bad about using up the last briquettes I'll ever buy Quote Link to comment Share on other sites More sharing options...
