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  1. jerseydrew

    gotta make some pulled chicken...

    was thinking of using a whole bunch of thighs.  brine, smoke at 225 for 1.5 hours, repeat, repeat again. then just pull the meat off the bones and mix it up with some BBQ sauce. then put in oven at 170 till guests arrive and serve when ready.  sound like a good plan of attack?
  2. jerseydrew

    monday night surprise baby backs were a hit.

    luckily i work from home and everyone was out today so i made a few racks of BB ribs and 3 racks took about 5 hours to cook and about 5 minutes to disappear! it's great to see people enjoy food you cooked with such pleasure.
  3. jerseydrew

    wood in a WSM?

    i think i remember the instructions saying we cannot burn wood in the WSM. why not? isn't charcoal basically wood with some binders? so why couldn't i just burn real wood in the wsm vs charcoal?
  4. jerseydrew

    tried something new yesterday and did not care for it! (ribs)

    i guess it is possible they dried out a little due to the overcookedness. i will have to try again and be more mindful of when they are done. 
  5. jerseydrew

    tried something new yesterday and did not care for it! (ribs)

    normally i cook BB ribs at 240 for 5-5.5 hours with water in my smoker. so yesterday i decided that with all the wind i did not want to go through fuel like crazy so i decided not to add water to the smoker. so did everything else the same just did not add the water to my WSM. the ribs were...
  6. jerseydrew

    pork loin with ribs? (pork chops uncut)

    came out great. pulled at 160 and was perfect! next time maybe use beer instead of water but was great none the less.
  7. jerseydrew

    pork loin with ribs? (pork chops uncut)

    it's all attached one chunk of meat. i just seared it on the grill. and have the oven at 275. made my bed of onions and garlic with 1 cup water and 1/2 cup apple juice (ran out of apple cider vinegar). probed the rack and foiled. they are cooking now. i hope all comes out well. otherwise i will...
  8. jerseydrew

    pork loin with ribs? (pork chops uncut)

    was thinking of cooking these tonight. any recommendations? was going to do slow cook but not smoked most likely braised.  was thinking sear on high heat on grill and then, 1 cup water 1 cup apple vinegar some chopped onions and garlic in the pan, season the meat, cover in foil and cook at 275...
  9. jerseydrew

    wings?

    went and picked up some desert heat dry seasoning from Buffalo Wild Wings today.  i hope these come out ok, does anyone see anything wrong with my targeted process above?
  10. jerseydrew

    wings?

    this will be my first time with wings what i was thinking was brine for 20 minutes to half hour, dry season,  smoke @ 250 for 1.5 hours, more seasoning then pop on hot grill for a few min to crisp up, then serve.  anything wrong with my plan?
  11. jerseydrew

    Spachcock chicken good, not great

    try using a brine next time too..
  12. jerseydrew

    i'm sure it is common but lang vs meadow creek....

    awesome! i'll probably be ready to order something by feb of next year. i'd like to have one in hand for my sister's graduation party in june.
  13. jerseydrew

    Newbie with a TON of questions.

    wait wait wait!!!!! you don't have the side fire box? that is probably the box you were referring to earlier. ahhhh yeah for smoking it is about indirect heat. i just went to brinkmann's site and it lists your grill as gas and charcoal grill. it's not really a smoker. but all is not lost neither...
  14. jerseydrew

    Newbie with a TON of questions.

    lets keep it simple.  1. seasoning is a good idea. either pam or peanut oil in a spray bottle or a package of cheap bacon to throw away (pam is easiest). spray down the entire area of the cooking chamber. start a fire (will get into that in your other question) and just leave all vents open and...
  15. jerseydrew

    Close but no cigar.

    if you are serving multiple ribs together like 1/4 or 1/2 rack then you should be able to "pop" the bones off as you eat the meat and they should come off with out any meat on them. but i don't think that you can split the meat down the middle between each bone ever without a knife.
  16. jerseydrew

    Close but no cigar.

    if they "fall off the bone" they are WAY overcooked. they should have a nice pop and come off clean from bone. i do not like the foil method that everyone uses, it makes the meat too mushy for my taste. i usually smoke BB ribs at 240 for 5-6 hours (bend test for doneness) with water in my WSM...
  17. jerseydrew

    how to order a whole pig?

    thanks!
  18. jerseydrew

    how to order a whole pig?

    i've always seen whole pigs cooked and displayed laying on their belly. but i saw pitmasters finally on tv and saw they had the pig laid out on it's back spread wide with what looked like the ribs floating. what is the wording/lingo to order a pig prepped that way?
  19. jerseydrew

    i'm sure it is common but lang vs meadow creek....

    thanks i was looking at that ts120p (patio) but if i'm gonna get one it will be on a trailer and the trailer version has it. .
  20. jerseydrew

    Who makes the best stick burner out there?

    in no particular order here are the ones i have heard are good: yoder meadow creek lang jambo stumps gator pits pitmaker horizon klose
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