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Old 08-25-2007, 03:36 PM   #41
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webers rock! my dad has always used a weber, it's what i learned to grill on. i have the 22 inch gold series. he uses the weber ranch model now. looks like the smaller kettles, but about 3 feet in diameter. i am going to buy the weber smokey mountain for sure!
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Old 08-25-2007, 05:51 PM   #42
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he uses the weber ranch model now. looks like the smaller kettles, but about 3 feet in diameter.
That is my next grill! I'd love to be able to dump an entire 20lb bad of charcoal into one grill and BBQ 50 burgers at a time.

Not that I need one, I'd just like to have one for the same reason I have a Mog.....I have a really small.......
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Old 08-25-2007, 06:11 PM   #43
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I have a really small.......
... grill, and you're looking for a bigger one?

I mean why else would you have a size complex?
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Old 08-25-2007, 06:27 PM   #44
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... grill, and you're looking for a bigger one?
Exactly.
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I mean why else would you have a size complex?
Have you ever hung out with Jason?
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Old 08-25-2007, 07:13 PM   #45
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Have you ever hung out with Jason?
You said "hung".

Once in Indiana a couple years back. He had a Clod that could walk sideways. I had sideways envy.
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Old 08-26-2007, 09:06 AM   #46
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Squirrel taste like pork but with a nutty flavor because of all the acorns.
This could go so many directions...

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Weber is pricey for a reason, they work very well. I have a weber performer for my grill and it's by far been the best grill I have owned. It's basically a yuppy kettle.
I will check it out. Yuppy or not if it works well then that is what counts.
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Old 08-26-2007, 09:08 AM   #47
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Once in Indiana a couple years back. He had a Clod that could walk sideways. I tried to walk sideways and broke my ankle.
What you meant to say...
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Old 08-26-2007, 09:15 AM   #48
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It's practically true.
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Old 08-26-2007, 09:59 AM   #49
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all B.S. aside have you tried injecting any types of roast ?

the weekend before last I injected a 9lb pork and i put a dry rub on the outside
You sick ****er.
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Old 08-26-2007, 10:01 AM   #50
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Marinated some ribs last night, and got em in the smoker now. First I rubbed them with mustard then a combination of 2 rubs, mostly Bad Byrons Butt Rub, but I also used a dash of Jack daniels rub since I am smoking with the JD chips. In the bowl I have about 1/2 apple juice and half water. I will spray them with apple juice at about 4 hours then again at about 6 1/2.

Then I am going to try the cooler method.

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Old 08-26-2007, 10:19 AM   #51
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i've heard that your ribs are legendary, brian! can't wait to try them!
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Old 08-26-2007, 02:06 PM   #52
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i've heard that your ribs are legendary, brian! can't wait to try them!
They will be ready at about 5:00. Come on over.
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Old 08-26-2007, 02:20 PM   #53
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They will be ready at about 5:00. Come on over.
I'll be there........wait, I'm 2 states away, guess I won't
After reading this thread, I gotta go get something to eat now.
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Old 08-27-2007, 12:00 PM   #54
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Hers a few pics to make you even more hungry. Sorry they are a day late but I was busy eating last night.

The ribs in the smoker:


The paper bag technique absorbs some of the grease:


After that they get wrapped in tin foil and go in here for a couple more hours. This is the Badger approved "cooler method", it lets the meat cool down as slow as possible, making it more tender.


The finished product:
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Old 08-27-2007, 12:04 PM   #55
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You maybe should take up Chef/ Food prep as a profession.

Looks really sharp and good.
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Old 08-27-2007, 12:10 PM   #56
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Can I get a shipping quote to 80233 please.
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Old 08-27-2007, 12:11 PM   #57
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Can I get a shipping quote to 80233 please.
me to my zip is 70737
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Old 08-27-2007, 12:18 PM   #58
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You have mine on file. Ship it the usual way. I will be waiting.
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Old 08-27-2007, 01:00 PM   #59
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Oh man! Those look so good.
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Old 08-27-2007, 04:43 PM   #60
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These things are gonna be cold when they get there.
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