I'm back, back in a BBQ Groove

linescum

Smoking Fanatic

Original poster

OTBS Member

SMF Premier Member

Nov 12, 2006

917

12

Saxton, Pa.

• Sep 15, 2007

• #1

Hey guys long time no smoke been busy here with working on the house and just haven't had the time or energy to smoke. but all thats changed this weekend, i got tired of jonesing and shaking so here's whats cooking.

2 racks of baby backs with a salt and pepper rub, a 3# pork butt marinated in wasabi mustard and jim bean hot sauce, and a 3# sirloin roast marinated in jim bean steak marinade... the butt and sirloin roast i'm doing for the first annual Saxton Chile Cook and i want to SMOKE ,pun intended, the compitition.

anyhoo here's the view...

 

bigal

Smoking Fanatic

OTBS Member

Sep 21, 2006

970

10

Western Kansas

• Sep 15, 2007

• #2

You were gone?

Glad your back. Hows the leg/knee do'n?

I also like Jim Beam sauces but have not marinated in them yet. Gonna have to try it out. May try it on the butts I have going now, I'll put it on after it's pulled and I reheat it.

Later

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Sep 15, 2007

• #3

Glad you're smokin' again! Looking forward to more q-view!

Take care, have fun, and do good!

Regards,

Meowey

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Sep 15, 2007

• #4

Welcome back!!

 

wvsmokeman

Smoking Fanatic

OTBS Member

Sep 17, 2006

925

11

West Virginia

• Sep 15, 2007

• #5

Welcome Back! I like Wasabi, I bet the mustard on the butt is awesome. I'm gonna have to try that.

 

pigcicles

Master of the Pit

OTBS Member

SMF Premier Member

Nov 25, 2006

2,533

16

Home

• Sep 15, 2007

• #6

Glad you're back in the groove... Ace would be proud of ya. Here's a line for ya.. 'it's gonna be ecstacy, this place was meant for me.'

Keep Smokin

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Sep 15, 2007

• #7

Those look great and very inviting. Looks like you got your groove back...

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Sep 15, 2007

• #8

Glad your caught up on your chores it's a drag to watch all the great smoked meat go by and not have any!

 

linescum

Smoking Fanatic

Original poster

OTBS Member

SMF Premier Member

Thread starter

Nov 12, 2006

917

12

Saxton, Pa.

• Sep 15, 2007

• #9

the chores are far from caught up. really got tired of seeing the ECB sitting there all lonely and not having the smell of smoke around

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Sep 15, 2007

• #10

LOL that works too Linescum!

 

hawgheaven

Master of the Pit

OTBS Member

May 5, 2007

2,838

16

• Sep 15, 2007

• #11

Welcome back linescum, glad you got your groove on again!

 

linescum

Smoking Fanatic

Original poster

OTBS Member

SMF Premier Member

Thread starter

Nov 12, 2006

917

12

Saxton, Pa.

• Sep 15, 2007

• #12

sorry for not getting pics of the ribs before foiling but i had a brain fart but heres the butt and sirloin roast... wind is a killer today plus i need to fine tune some mods i made cause it just doesn't seem to be enuff heat ribs were 6.5 hour before foil and i'm slobbering just thinking about them...the smoke is hickory and spritzing with apple cider will post finished product

 

cheech

Master of the Pit

OTBS Member

Dec 19, 2005

2,333

14

Beautiful Grand Rapids Michigan

• Sep 15, 2007

• #13

Looks awesome glad you are back adn decided to stop by

 

linescum

Smoking Fanatic

Original poster

OTBS Member

SMF Premier Member

Thread starter

Nov 12, 2006

917

12

Saxton, Pa.

• Sep 15, 2007

• #14

heres the babybacks before and after..they were delish.

they were done using the 6.5, 1, method.. i need to de-mod or tune my mods i turned my charcoal pan upside down and it seemed to not let the heat up into the chamber. i got a peice of steel that i'm going to cut into pieces that way i can move them around during the cook. my grate temps hovered at between 175 and 200 and for me thats too low, i would rather have it around 225 to 250 and move my meat around as needed...but in the long run they were worth the wait now if that tiny 3# pork but would just break the plataue it's been at for 4 hours

 

pigcicles

Master of the Pit

OTBS Member

SMF Premier Member

Nov 25, 2006

2,533

16

Home

• Sep 15, 2007

• #15

My my 6.5 - 1 method, there's a new one. Sounds like you definitely need some plates. Those things do look good though. By the look in those bones eyes, I'd say they never knew what hit em! Good job so far... let's see some butt now.

 

linescum

Smoking Fanatic

Original poster

OTBS Member

SMF Premier Member

Thread starter

Nov 12, 2006

917

12

Saxton, Pa.

• Sep 15, 2007

• #16

the little butt is finally rising in temp at 180 now...won't be long and into the cooler for a while then pull it. then vac pac like i said it's for some chile next saturday

 

t-bone tim

Master of the Pit

OTBS Member

Feb 24, 2007

1,558

11

N.B. Canada

• Sep 16, 2007

• #17

Great lookin ribs linescum ....glad to see ya back

 

linescum

Smoking Fanatic

Original poster

OTBS Member

SMF Premier Member

Thread starter

Nov 12, 2006

917

12

Saxton, Pa.

• Sep 16, 2007

• #18

finally!!!!!! finished out at 8:30 and let rest for an hour in the lunch box then shredded it. wish i could have did a bigger one but my butcher place burned down and i didn't get to the other guy in time so i was stuck with what Giant Eagle had.

gonna use the pork in some chile instead of burgerand top it with the sirloin cut into little cubes

 

hawgheaven

Master of the Pit

OTBS Member

May 5, 2007

2,838

16

• Sep 16, 2007

• #19

Looks great!!

Welcome back!

 

bigal

Smoking Fanatic

OTBS Member

Sep 21, 2006

970

10

Western Kansas

• Sep 16, 2007

• #20

"Choke the chicken", thats pretty good. Is that what ya been do'n?

Butchers place burned down? Electrical, huh.

Good look'n food!