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TC'S smokin' WSM adventures

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#141 Bumper

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Posted 23 February 2016 - 03:01 AM

perfect for baked brie!

yes, but it's optimal to ice bath ...

She made 3kg of crab apple paste last weekend.  It is BETTER than quince paste - no gritty texture.  More on the boil now.  When we crack one I will do a close up.  

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Edited by Bumper, 23 February 2016 - 05:14 AM.


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#142 grantmichaels

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Posted 23 February 2016 - 09:03 AM

Nice ...
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#143 tctenten

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Posted 22 May 2016 - 03:32 PM

Breaking in a Weber Kettle with pork and beef ribs. This is about four hours using cherry wood.

image.jpeg

#144 grantmichaels

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Posted 22 May 2016 - 03:35 PM

Looks good!
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#145 JoynersHotPeppers

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Posted 22 May 2016 - 03:42 PM

Very nice, still have not smoked anything on the kettle yet. I'll give that a run soon! 


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#146 tctenten

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Posted 22 May 2016 - 04:49 PM

image.jpeg

Beef ribs first. They are really good and I do not know what I am doing. Not sure if they were supposed to hit a certain internal temp. I smoked em just over 5 hours.

#147 JoynersHotPeppers

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Posted 22 May 2016 - 04:58 PM

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Beef ribs first. They are really good and I do not know what I am doing. Not sure if they were supposed to hit a certain internal temp. I smoked em just over 5 hours.

They look great, you can always ask Booma the beef rib god!


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#148 Student of Spice

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Posted 22 May 2016 - 05:00 PM

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Beef ribs first. They are really good and I do not know what I am doing. Not sure if they were supposed to hit a certain internal temp. I smoked em just over 5 hours.

damn man that looks so tasty my mouth is literally salivating


What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 


#149 tctenten

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Posted 22 May 2016 - 05:10 PM

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Cooked these just over 5 hours too, but I did not wrap them at all. They had a nice chew, but I was informed by my daughter that she prefers when they fall off the bone.

#150 grantmichaels

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Posted 22 May 2016 - 05:14 PM

They both look good to me ...

 

Nice job!


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#151 Student of Spice

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Posted 22 May 2016 - 05:14 PM

So dumb question here but wrapping them is what allows them to fall off the bone? So do you wrap them for a while then take them out or??


What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 


#152 tctenten

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Posted 22 May 2016 - 05:22 PM

So dumb question here but wrapping them is what allows them to fall off the bone? So do you wrap them for a while then take them out or??


It helps. When you wrap them you also add some apple juice in the foil. When I wrap them I usually do not keep them wrapped for the 2 hours that the 3-2-1 method suggests.

#153 grantmichaels

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Posted 22 May 2016 - 05:23 PM

#BarkKiller


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#154 JoynersHotPeppers

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Posted 22 May 2016 - 05:25 PM

I talked about wrapping on 2 Weber forums today, #nowrap #BarkKiller #byebyehardwork


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#155 tctenten

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Posted 22 May 2016 - 05:35 PM

#wrap#nowrap#bark#barkkiller

It was just nice to be able to start Q'ing some meat.

#156 calchilihead

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Posted 22 May 2016 - 07:21 PM

Somegood lookin ribs


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#157 FreeportBum

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Posted 23 May 2016 - 05:52 AM

Q looks great





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