ThreeDJ16 Posted February 26, 2008 Report Posted February 26, 2008 Here are my ribs results for this evening. Pretty tasty test I must admit! Season is simply salt, pepper and Fresh Market blackening season. -=Jasen=- Here is the latest heat diffuser peeking out.
DMAX Posted February 26, 2008 Report Posted February 26, 2008 DJ - are you cooking your ribs bone side down the whole kook, or are you flipping them at some point? DMAX
ThreeDJ16 Posted February 26, 2008 Author Report Posted February 26, 2008 DJ - are you cooking your ribs bone side down the whole kook, or are you flipping them at some point? DMAX No flipping. Bottom side is just not as photogenic so I left it out. But here is a shot. -=Jasen=-
ThreeDJ16 Posted March 1, 2008 Author Report Posted March 1, 2008 Boston Butt...revisted. Man, sure do love all these heat diffuser tests....good eats! Went with the salt, pepper and Fresh Market Cajun Blackening season on this butt since it was fantastic on the ribs. Pretty obvious difference using a rub with no sugar verses one that does (I am starting to prefer without). So far averaging about 1.5 hours faster with the heat diffuser verses solid deflector with no loss in flavor or texture quality (actually improvement in my opinion). -=Jasen=-
Sanny Posted March 1, 2008 Report Posted March 1, 2008 Deej, are you eating all this yourself, or are you sharing with neighbors? I'd be big as a house by now! Shore looks purty, though. Sigh.
ThreeDJ16 Posted March 1, 2008 Author Report Posted March 1, 2008 Deej, are you eating all this yourself, or are you sharing with neighbors? I'd be big as a house by now! Shore looks purty, though. Sigh. I usually make one meal from it at the house, then carry the rest to work to share. They are gonna love this Q. It was quite good sampling last night after chopping. But after eating it for lunch, I am thinking the best ever. The combination of no sugar in the rub, the heat diffuser and no additional smoke wood really came as close as ever to the style of Q I have been looking for. FYI, the smoke from the charcoal and drippings hitting the stone were more than enough without over powering the flavor of the meat. Next time, I may add a vinegar mop to the mix. -=Jasen=-
Majestik Posted March 2, 2008 Report Posted March 2, 2008 Deej' date=' are you eating all this yourself, or are you sharing with neighbors? I'd be big as a house by now! [/quote'] He is. Trust me. Big as a house, I mean. Kidding, Deej, Kidding!
DennisLinkletter Posted March 3, 2008 Report Posted March 3, 2008 Time to admonish DJ.. It was quite good sampling last night after chopping. But after eating it for lunch, I am thinking the best ever. -=Jasen=- Yes, them pictures of your meat cooked over your new fangled, multi holed heat defuser/fat smoker looked great in the KK... BUT where are the chopped/pulled pictures which ensure we are all salivating over the post? Never forget the power of saliva!
ThreeDJ16 Posted March 3, 2008 Author Report Posted March 3, 2008 Re: Time to admonish DJ.. It was quite good sampling last night after chopping. But after eating it for lunch, I am thinking the best ever. -=Jasen=- Yes, them pictures of your meat cooked over your new fangled, multi holed heat defuser/fat smoker looked great in the KK... BUT where are the chopped/pulled pictures which ensure we are all salivating over the post? Never forget the power of saliva! Never really think about taking chopped up pics. Usually I am in a huge hurry to get it vacuum sealed as the wife and I are scarfing it up during chopping. Guess next time I will try to juggle a camera into the mix of snacking and chopping. Probably running my next test this weekend or shortly thereafter....damn all my suffering in the name of science! hehe -=Jasen=- FYI: Majestik, don't be hatin' cause your on a diet. Just give in to the dark side and slather up some ribs!
DennisLinkletter Posted March 3, 2008 Report Posted March 3, 2008 Ain't that the truth.. as the wife and I are scarfing it up during chopping. That's my problem too.. I keep seeing that perfect looking piece of bark.. and oops it's in my mouth. And then oooh look at that piece of fat and oops it's in my mouth also.. By the time I finish pulling and chopping I'm stuffed.. Life's a beeatch!
ThreeDJ16 Posted March 8, 2008 Author Report Posted March 8, 2008 Well, took that Que to work to feed some off my co-workers last week. Everyone of them said it was the best Que they had ever had (and we are all used to eating BBQ weekly from several local pit joints). Gonna be tough for my next test to top that one. -=Jasen=-
DennisLinkletter Posted March 9, 2008 Report Posted March 9, 2008 It will happen.. Gonna be tough for my next test to top that one. -=Jasen=- It will happen.. Don't ya just hate that!
ThreeDJ16 Posted March 12, 2008 Author Report Posted March 12, 2008 Aight Then! Butt revisited with chopped pics! OK Dennis, got the chopped pics in this one. Almost lost a finger or two doing it though. Well, the results this time were very tasty, but last time was better. Interestingly enough, the ceramic diffuser cooked faster than the metal diffuser (took a full 12 hours this time). I think one more test is in order as the metal did have fewer holes than the ceramic (due to thinking it would cook faster anyway...wrong). My thinking now is that settling in on a ceramic diffuser with 1/2" straight through holes will end up being the final ticket! -=Jasen=-
