Recent content by flintlock
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Spareribs
I will be doing the spareribs today rather than Sunday, the weather will be lousy both days so why wait? I got two large racks, rubbed with Lowreys, apple juice is on hand as is the BBQ sauce, plenty of char and briqs, heave duty foil as well. And a few cold ones in the fridge. I'm adhering to... -
Spareribs
OK, I read up on the 3-2-1 method and will go with that. I have the charcoal and briquets, apple juice, 3 racks of ribs and heavy duty aluminum foil, and time to do this right! Fathers' Day will be very special this year. One thing's for sure, keeping a steady 250 degrees will be easier in my... -
Spareribs
Listen, I want very much to use my new toy, just don't want to ruin any more meat! I want advice, good advice for my ribs. Maybe I'll keep the chuck for the Winter months as the oven helps heat the house. I have till next Sunday to come up with a plan for maaybe 10lbs of ribs. I learned a lot... -
Spareribs
Doing spareribs for the first time next weekend. Don't want to smoke, don't want to rub, just get me started. I will be using gallons of BBQ sauce! I have a Brinkmann Side Burner Smoker. I did a decent job of a chuck roast Sunday, took the fire out of using smoke for now, used too much of that... -
First effort!
Well, except for a bit too much smoke, too much rub, probably not enough time, either. The wife was supportive and we both ate well. The meat was taken off at 170 degrees, after 4hrs at between 250-300 degrees of heat. Still a bit chewey but good, I learned a lot yesterday, like next time chuck... -
First effort!
Started the fire at 1000hrs, put meat on at 1100hrs. Steady 250 degrees should have it done around 1600hrs. When do you put Hickory chunks on? -
First effort!
I'm not getting e-mail notifications of replies to this thread. I checked my profile and I did check that box. Any help? Flintlock [email protected] -
First effort!
I'll start the fire at 1100, hopefully eat by 1600, maybe 1700. -
First effort!
Rivet, I'll be using meat thermometers anyway, don't know which end of the cow my cuts came from. What do folks mean by pulled or sliced? Is this before or after cooking? Dumb question, eh? Shoot, I'm new! 1st Air Cav here, 69-70. -
First effort!
I have a new Brinkman side burner smoker, already cured. Tomorrow I'm gonna smoke 2 chuck roasts, each being about 3lbs. I will use Hickory chunks that have been soaking in water, Kingsford Competition briquets and regular lump charcoal.I used a regular barbeque rub. How long and at what temp? A... -
Done grillin'!
Hi folks, I saw the History Channel's history of barbeque on Friday, bought a Brinkman Smoker the next day and will season the cooker this week. First on my list is a big, fat, thick chuck roast, then ribs of course, then who knows? Any tips on sauce? How about flavored chips? I bought Kingsford... -
New member saying Hi
I saw the history of barbeque on the History Channel Friday, bought a Brinkman Saturday, will season it Monday. Now what?
