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  1. benswholehogbbq

    An 8lb shoulder, a few chicken thighs, and a 2lb chunk of round steak ( Q-View )-Update

    So here are a couple shots of what I'm workin' with when I get the pit fired-up in a couple hours ( still waiting for the last wave of bad storms to get outta' here in VA ) -    A couple pics of the shoulder I picked up yesterday. And below, a shot of the round-steak chunk somebody brought...
  2. benswholehogbbq

    A big butt and 2 racks - More qview- Update

    With temperatures outside here in northern Virginia gettin' chilly, the smoking-season is coming to an end. But there not chilly enough yet to stop me ! ( 50 degrees when I fired up the pit this morning at 4:00 am ) So I got an 8.7 pound shoulder, and 2 racks of spares in the pit. Yesterday...
  3. benswholehogbbq

    A little square of London Broil, a couple racks of spares, and a few NY Strips -QVIEW upcoming

    Well, the London broil and the spares are on, the steaks will go on a little later. A little pecan persuasion ? Yeah, smells good. I wont forget the top-o-the-firebox cornbread and beans. Some pictures to come, when I feel it's worthy.................
  4. benswholehogbbq

    Day-Off Ribs ( with QVIEW )

    So I have the day off today, and last night realized a had 2 racks of spares in the freezer from 4th Of July. I went ahead and defrosted 'em overnight with just salt & pepper ( the way I really like 'em ), and pecan smoke. I did rub-down the tips, and slathered 'em with yellow mustard. Quite a...
  5. benswholehogbbq

    Rocky start to todays smoke

    Well, I've got a 6.74 lb. flat that was supposed to be in the pit at 7am, but I had some last-second problems with the pit that required a trip to the Home Depot. What a pain in the arse. Oh well, at least it happened BEFORE the pit was fired up. With this delay in the brisky start, a long...
  6. benswholehogbbq

    Quickie chicken smoke Q-VIEW

    So I'm not too busy this week, and have today off. At the last minute I decided to throw a 5 1/2 pound chicken in the pit about 45 minutes ago. What the heck, I have a LITTLE charcoal and a LITTLE wood, and just enough time to have it ready for tonight. Fun, fun, fun on a Wednesday afternoon...
  7. benswholehogbbq

    Well, the old Bar-B-Chef is getting ready to get fired-up ( Q-view )

    And on it will be going a 12 pound butt, 2 chicken halves, about 6 leg quarters, and a threreabouts 20oz porterhouse ( all at different times, dontcha' know ). Oh, and a nice pan of a chickpea-black bean thang' I do. And speaking of getting " fired up " I'd like to, but it's gonna' be a LONG...
  8. benswholehogbbq

    Anyone ever heard of or cooked a Gallina Fowl ?

     I realize this may be a strange question, but I was in an international supermarket the other day, and saw these things right with the regular chickens. It looks just like a chicken, and the only information I've been able to get is that it's an ancestor of the domesticated chicken, and comes...
  9. benswholehogbbq

    Brisket temperature drop ?

    So, I've had a 5 pound flat on the smoker for 5 hours ( temps. between 220-240 ), and at the 5 hour mark, had hit 141 internal. However, in the next 30 minutes, the temp. dropped to 138 internal. Anyone ever have this happen ? It's a really strange thing. I usually do briskets larger than this...
  10. benswholehogbbq

    A brisket question

    So I had no intention of smoking a brisket this weekend, but found a small flat at the local grocery store that weighs 4.59 lbs. Having never smoked one this small, I was wondering what any of your thoughts might be on how long it will take to get to about 190 internal at 220-225 ? Any help...
  11. benswholehogbbq

    Still smokin' in Virginia

    Hey Now fellow smokers - I've been smoking for a good 10 years now, but have only seen this website for about 3 days, and I gotta' say, it's pretty excellent. There's nothing like cross-pollenating ideas with fellow smoke-heads. And if you have a little fun in the process ?........ Well, that's...
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