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BigOrangeSmoker
Member
USA
5262 Posts |
 Posted - 12/05/2008 : 21:37:41
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CANT BELIEVE AINT NOBODY STARTED A WEEKEND COOKIN THREAD,BUT ANYHOW.I GOT A 9LB.BUTT,10LB.BRISKET AND 2 SLABS OF ST.LOUIS STYLE RIBS IM COOKIN TOMMORROW FOR THE SEC CHAMPIONSHIP GAME TOMMORROW AFTERNOON.I'LL GET UP ARROUND 4:30 IN THE MORNING TO GET THE MEAT ON.I JUST FIRED UP THE STUMP SO IT WILL ALREADY BE UP TO TEMP WHEN I GET UP.ITS 23* OUTSIDE RIGHT NOW AND SUPPOSE TO GET DOWN TO 18* SO THIS WILL BE FIRST COLD WEATHER COOK FOR THE STUMP.ANY HOW WHO ELESE IS COOKIN UP SOME BBQ THIS WEEKEND
ON EDIT:STUMP WAS UP TO TEMP 250* IN 45 MINS.
Off The Sauce Cookers
Stump Gf223P
FBA Member
Forum Member since 12/31/03
Huntsville,Alabama |
Edited by - BigOrangeSmoker on 12/05/2008 22:39:32 |
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douglaslizard
Member
USA
703 Posts |
Posted - 12/05/2008 : 21:41:58
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since the judging fell through this weekend i decided to get my bbq fix at home and watch my gators go all the way with 2 slabs of spares 5lbs leg quarters,chops, fatties and some sweet italian sausage.i was just thinking that nobody has put up a weekend cook thread yet.i may even get a couple of vegetables in there
blue and orange smoke:go gators
mojo smokehouse bbq team
two uds in the works |
Edited by - douglaslizard on 12/05/2008 21:42:45 |
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bigabyte
Member
USA
440 Posts |
Posted - 12/05/2008 : 21:56:12
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I had the smoker going tonight. Did up some wings, pig candy and a few shrimp even! Hope all y'all who are stoking the fires overnight have a great one.
http://www.barbecuenews.com/forum/topic.asp?TOPIC_ID=18418
(helping Bigabyte)
Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working! |
Edited by - bigabyte on 12/05/2008 21:57:04 |
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neckbone
Member
957 Posts |
Posted - 12/06/2008 : 04:09:17
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It just ain't right BOS that you ain't got to stay up anymore and I still do. Some people?
Anyhow, we's is cookin a benefit this fine morning. Got 14 butts, 3 shoulders on and done cooked 6 racks St Louis.
Ya'll has a nice day.
NECKBONES
Ted's Custom
Boiling Springs, NC |
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QNUT
Member
362 Posts |
Posted - 12/06/2008 : 07:05:07
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JUST SITTING HERE IN THE RECLINER WITH MY FOOT UP AND NOT ABLE TO GET OUT FOR THE NEXT COUPLE WEEKS. 
IS IT POSSIBLE TO GO INTO BBQ DT'S. 
HUNT,FISH AND BBQ
NOT ALWAYS IN THAT ORDER
MAXEY HOGG COOKER
B & T BBQ COOK TEAM |
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Popman
Member
547 Posts |
Posted - 12/06/2008 : 09:06:29
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Got three slabs of st. louis ribs going and try to attempt the
jalapeno coleslaw today. Watch the Gators and Sooners win today.
Newbie
OK Joe's Longhorn Deluxe
Mannford, OK |
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Texanx5
Moderator
USA
2062 Posts |
Posted - 12/06/2008 : 14:03:14
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A few wings, rack of bb, small beef roast is on the WSM today.
Dewayne
ddg (Texanx5)
Old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smokers gf222CM
Stumps Smokers SW42x6 off-set
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Texanx5
Moderator
USA
2062 Posts |
Posted - 12/06/2008 : 16:51:47
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Got the wings off and safely in the box for tomorrow. Roast is still cooking along with ribs that are now glazed and a few mushrooms.
Dewayne
ddg (Texanx5)
Old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smokers gf222CM
Stumps Smokers SW42x6 off-set
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Sandy
Member
228 Posts |
Posted - 12/06/2008 : 16:54:06
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| Like a second honeymoon?? Have fun! and don't forget the candles. |
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Texanx5
Moderator
USA
2062 Posts |
Posted - 12/06/2008 : 17:55:27
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Dewayne
ddg (Texanx5)
Old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smokers gf222CM
Stumps Smokers SW42x6 off-set
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yoh pig
Member
USA
683 Posts |
Posted - 12/06/2008 : 18:52:18
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| Saturday Night - put on a 9lb butt on my chargriller. Put it on at 6pm and now its 7:40pm/38* and I have been fighting to get the temp down to 250. It has been 275 the whole time. When I choke it down the smoke gets too thick. Open it up, it gets hotter. Had a doubled shipping blanket on it but I've taken it off. Maybe that'll do it. Don't want to be doing this for the next 12 - 14 hours. Of course at this rate it'll be cooked in 6-7 or earlier!!! Don't think I want that. Maybe its time for that Backwoods Smoker!!! This thinned walled Lowes special is killing me! Know it's my inexperience more than the cooker though... |
Edited by - yoh pig on 12/06/2008 18:53:29 |
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BigOrangeSmoker
Member
USA
5262 Posts |
Posted - 12/06/2008 : 19:12:50
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quote:
Originally posted by yoh pig
Saturday Night - put on a 9lb butt on my chargriller. Put it on at 6pm and now its 7:40pm/38* and I have been fighting to get the temp down to 250. It has been 275 the whole time. When I choke it down the smoke gets too thick. Open it up, it gets hotter. Had a doubled shipping blanket on it but I've taken it off. Maybe that'll do it. Don't want to be doing this for the next 12 - 14 hours. Of course at this rate it'll be cooked in 6-7 or earlier!!! Don't think I want that. Maybe its time for that Backwoods Smoker!!! This thinned walled Lowes special is killing me! Know it's my inexperience more than the cooker though...
STUMP IS COMIN OUT WITH A BABY STUMP YOU MIGHT CHECK EM OUT,AFTER THE COOK I DID TODAY I WOULDNT TRADE MY STUMP FOR ANYTHANG
Off The Sauce Cookers
Stump Gf223P
FBA Member
Forum Member since 12/31/03
Huntsville,Alabama |
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bigabyte
Member
USA
440 Posts |
Posted - 12/06/2008 : 19:20:18
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I've been meaning to ask you Phil what you thought about the Stumps, but didn't want to ask about something that probably already had it's own thread. That last post says it all I think.
Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working! |
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BigOrangeSmoker
Member
USA
5262 Posts |
Posted - 12/06/2008 : 19:49:39
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quote:
Originally posted by bigabyte
I've been meaning to ask you Phil what you thought about the Stumps, but didn't want to ask about something that probably already had it's own thread. That last post says it all I think.
Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working!
CHRIS READ MY LAST POST(FINAL UPDATE)
http://www.barbecuenews.com/forum/topic.asp?TOPIC_ID=18421
Off The Sauce Cookers
Stump Gf223P
FBA Member
Forum Member since 12/31/03
Huntsville,Alabama |
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bigabyte
Member
USA
440 Posts |
Posted - 12/06/2008 : 20:18:09
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Sounds like a sure thing then!
Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working! |
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yoh pig
Member
USA
683 Posts |
Posted - 12/06/2008 : 21:08:09
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Phil there's either a Stumps or a Backwoods in my future I "think" but I am torn between the two. Don't know enough about either to make a commitment yet. Did you even consider a Backwoods? What drew you to the Stumps over a Backwoods besides a longer burn time (I guess its longer).
I've just now started thinking about them but what I REALLT like is a Klose stick burner but I ain't a millionaire and like my sleep too.
Frank (aka yoh pig) |
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