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  1. mathman

    Bbq Pit Chicken!!! Ready by 4:00:)

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  3. mathman

    Bbq Pit Chicken!!! Ready by 4:00:)

    Thanks for that thread. Made it a favorite on my phone:)
  4. mathman

    Bbq Pit Chicken!!! Ready by 4:00:)

  5. Bbq Pit Chicken!!! Ready by 4:00:)

    Bbq Pit Chicken!!! Ready by 4:00:)

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  7. mathman

    Bbq Pit Chicken!!! Ready by 4:00:)

    What temp for crispy skin?
  8. mathman

    Bbq Pit Chicken!!! Ready by 4:00:)

    Making Bbq chicken today:). Started fire at 12:15. Misquite wood. Put on my barrel pit at 1:00. Seasoned with uncle Chris steak seasoning. Sop recipe: 2 tbsp oil 1/2 cup chopped onions Sauté them for 7 minutes Add 1/2 cup oil Add one stick butter Some salt and pepper 3 tbsp...
  9. mathman

    Smoked Pork Loin

    I have checked it. It's good. Thanks though.
  10. mathman

    Smoked Pork Loin

    I took it to 145 and then immediately wrapped it in foil and then put it in an off oven for 30min. I'm guessing it was over cooked. But I'm extremely happy with it!!! I now have hope that I will one day make some absolutely awesome bbq. I was about to give up completely. Growing up my parents...
  11. mathman

    Smoked Pork Loin

    Maybe it wasn't 4lbs...idk...about the amount of wood chunks that would pile to be the size of a human head...
  12. mathman

    Smoked Pork Loin

    Taste awesome!!! finally did good!!! A little dry but that's maybe because it's pork. Ok on the smoke flavor. I'd actually like more smoke than it has. Just needed some sauce and it was perfect!!!!!
  13. Smoked Pork Loin

    Smoked Pork Loin

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  15. mathman

    Smoked Pork Loin

    I smoked to internal 145F.
  16. mathman

    Smoked Pork Loin

    Well. It's done. I'll post pics once I take it out of foil. I did the Minion method. Only took 5 lbs of charcoal the entire smoke:). I smoked it too high temp though. Averaged about 290F. I tried to lower the temps by closing off air vents. Didn't work. My smoker has too many leaks still. I...
  17. mathman

    Smoked Pork Loin

    I'll be making a smoked pork loin Sunday and I'm very new to smoking meat. I'll use an offset smoker. I've upgraded it some since my last time using it. I fixed some rust holes and leaks. I have seasoned the loin and it's in the fridge now overnight. I used about 4tbsp uncle chris steak...
  18. mathman

    BBQ Supper

    I couldn't get enough heat in the pit without adding a lot of wood. I think this was because the fire box had lots of rust holes. I'm welding a new fire box today. Hopefully it will be more sealed but still breathe air for the fire.
  19. mathman

    BBQ Supper

    And too much smoke. I accidentally doubled the salt in the brine and used garlic salt instead of garlic powder in the sop. Darn it. I'll hopefully do it right next time. How do I not get so much smoke flavor using a offset smoker? I think it might have been when each time I added wood...
  20. mathman

    BBQ Supper

    Turned out way to salty. I must have messed up the brine or the sop. Maybe next time...
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