- Aug 9, 2008
- 8
- 10
Hey all,
Short time reader, first time poster :)
I'm a newb in Round Rock, and herein lie my stats:
31yrs old
El Cheapo Brinkmann electric (2 months old :) )
Wood chunks and chips from H-E-B
Cooked so far:
- 2 butts (pulled pork), 1 in progress. 1st was passable, 2nd was succulent,
3rd yet to determine (see my "Help save my butt" in the Pork section for an example of a newb freaking out for probably no good reason ;-) ). ALL are/will be finished with Jeff's finishing sauce. They should just package it with the butts at the store, it's a crime not to use it!
- 10 racks of ribs at various times (all have been great, all done using random rubs and 3-2-1)
- some chicken breasts (boneless/skinless); good taste but quite easy to dry out
I'm going from a man who could barely light a charcoal fire to being "the" smoker of the neighborhood. So far, taste tastes pick my ribs best out of those done this summer, so I'm a defending champion!
Thanks to all for the invaluable archive of hints, tips, and success stories. I have some qview pics but they're on my other laptop which is currently out of operation, so I'll retrieve them later.
Here's to a bunch more success for all of us!
(I don't know if I'm allowed to post links yet, but I also heavily use kick a$$ bbq . com because of their "for dummies" style and dry wit ;-) )
Richard in Round Rock
Short time reader, first time poster :)
I'm a newb in Round Rock, and herein lie my stats:
31yrs old
El Cheapo Brinkmann electric (2 months old :) )
Wood chunks and chips from H-E-B
Cooked so far:
- 2 butts (pulled pork), 1 in progress. 1st was passable, 2nd was succulent,
3rd yet to determine (see my "Help save my butt" in the Pork section for an example of a newb freaking out for probably no good reason ;-) ). ALL are/will be finished with Jeff's finishing sauce. They should just package it with the butts at the store, it's a crime not to use it!
- 10 racks of ribs at various times (all have been great, all done using random rubs and 3-2-1)
- some chicken breasts (boneless/skinless); good taste but quite easy to dry out
I'm going from a man who could barely light a charcoal fire to being "the" smoker of the neighborhood. So far, taste tastes pick my ribs best out of those done this summer, so I'm a defending champion!
Thanks to all for the invaluable archive of hints, tips, and success stories. I have some qview pics but they're on my other laptop which is currently out of operation, so I'll retrieve them later.
Here's to a bunch more success for all of us!
(I don't know if I'm allowed to post links yet, but I also heavily use kick a$$ bbq . com because of their "for dummies" style and dry wit ;-) )
Richard in Round Rock
