RCCrawler Forums

RC Shocker · 02-10-2010, 06:45 PM

Quote:

Originally Posted by rock hard

what the hell's wrong with you? oh yeah,I forgot your from HOUSTON.

Only 2 things come from Houston

rock hard · 02-10-2010, 06:54 PM

Quote:

Originally Posted by RC Shocker

Only 2 things come from Houston

watch it now,nolan ryan did come from houston.
great group of guys down there.

2 things from houston
smog/crud

RC Shocker · 02-10-2010, 06:59 PM

Quote:

Originally Posted by rock hard

watch it now,nolan ryan did come from houston.
great group of guys down there.

I would have to agree with you on both counts.

EvilTwin v2 · 02-10-2010, 07:08 PM

Quote:

Originally Posted by promatchrcr

How long does it take you to smoke a Boston Butt?

My guess is that he'll be running a higher temp than you really want for a good pork butt. If he's doing chicken, I'd say he'll be running around 350 degrees. When I smoke a pork butt, I run it for 10 to 13 hours at 250 degrees (until it reaches an internal temp of about 200 degrees). A picnic shoulder would probably be the better choice, but I'd still prefer to slow smoke it.

I'm thinking I might have to put together a batch of my jerk chicken for this.

promatchrcr · 02-10-2010, 07:12 PM

True, might have to get a few yard birds too.

Scattman · 02-10-2010, 07:24 PM

They are basically a gas fired, wood burning convection rotisserie oven.

Pretty much everything gets cooked between 225-250. If you want the chicken to literally fall of the bone then 1:45 or so at 225. A pork butt can be turned into pulled pork in about 8 hrs at 225. Less time if ya want to slice it.

It is a convection oven as well w/o the wood so you can crank it up to do biscuits and such. We did some jerk chicken on one last week.

I'll be throwing a pork loin on for sure.

promatchrcr · 02-10-2010, 07:30 PM

Well maybe I'll get a Butt after all! Thanks for bringing it and offering to smoke our meat! LOL there's lots of jokes there....

EvilTwin v2 · 02-10-2010, 07:31 PM

Quote:

Originally Posted by Scattman

They are basically a gas fired, wood burning convection rotisserie oven.

Pretty much everything gets cooked between 225-250. If you want the chicken to literally fall of the bone then 1:45 or so at 225. A pork butt can be turned into pulled pork in about 8 hrs at 225. Less time if ya want to slice it.

It is a convection oven as well w/o the wood so you can crank it up to do biscuits and such. We did some jerk chicken on one last week.

I'll be throwing a pork loin on for sure.

I would just like to thank you in advance for offering this service! I love me some Q.

dezmoon · 02-10-2010, 07:39 PM

Quote:

Originally Posted by EvilTwin v2

I would just like to thank you in advance for offering this service! I love me some Q.

x10 on that,,love some bbq....mmmm so good

rockbound · 02-10-2010, 07:54 PM

Quote:

Originally Posted by EvilTwin v2

I would just like to thank you in advance for offering this service! I love me some Q.

o boy, your in charge of our food, just tell me how much i owe you!!

Scattman · 02-10-2010, 08:11 PM

http://www.sssbbqinc.com/

No biggie guys. I helped my buddy Chris when he 1st started this business about 12 years ago. Damn near every BBQ chain uses these machines.

I will probably be bringing a smaller one. It will only do about 250 lbs of pork butts at a time.

They had a 1400 lb model but the biggest current unit is the 1000.

Rex · 02-10-2010, 08:35 PM

If anyone has a change of plans and can't make it to the comp. let me know.Was at work and wasn't able to get a ticket:-( Paypal ready!!

Mini · 02-10-2010, 08:57 PM

Is it April yet???? Lol So looking foward to this am going crazy.

Fishmaxx · 02-10-2010, 10:31 PM

Quote:

Originally Posted by EvilTwin v2

My guess is that he'll be running a higher temp than you really want for a good pork butt. If he's doing chicken, I'd say he'll be running around 350 degrees. When I smoke a pork butt, I run it for 10 to 13 hours at 250 degrees (until it reaches an internal temp of about 200 degrees). A picnic shoulder would probably be the better choice, but I'd still prefer to slow smoke it.

I'm thinking I might have to put together a batch of my jerk chicken for this.

Quote:

Originally Posted by promatchrcr

True, might have to get a few yard birds too.

Spoken like true meat masters

Anyone know a good dry rub recipe for ribs?

Jeepial · 02-10-2010, 11:26 PM

Quote:

Originally Posted by Fishmaxx

Anyone know a good dry rub recipe for ribs?

Let me call my pops...He's got a bad a** dry rub..I shoot you a pm later today with the recipe.

EvilTwin v2 · 02-11-2010, 05:26 AM

Quote:

Originally Posted by Fishmaxx

Spoken like true meat masters

Anyone know a good dry rub recipe for ribs?

Here's the one I use:

Quote:

Big Time BBQ Rub
Submitted by Dr. BBQ

Ingredients:
1/2 cup salt
1/2 cup turbinado sugar (I use white sugar)
1/4 cup granulated brown sugar
1 tbsp granulated garlic
1 tbsp granulated onion
2 tbsp paprika
2 tbsp chili powder
2 tbsp freshly ground black pepper
2 tsp cayenne
1 tbsp thyme leaves
1 tbsp ground cumin
1 tsp ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.
Yields 1-1/2 cups

I use this for everything from heavily coating butts to a medium amount of rub on ribs, to a light rub on pork chops or chicken.

TwistedCreations · 02-11-2010, 06:42 AM

Quote:

Originally Posted by Fishmaxx

I didn't know that :?

No big deal[/COLOR]

I just seen Tim ask that and was curious about it. So I "left" the ecc group and was able to view everything still. Then just went ahead an joined back into the group. So the only part that is moderated, is whether to be a member of that group. Unlike the moderation of the rules committee, where it is hidden.

But your right, seeing as Alumni didn't sell out in the first 60 mins, no harm no foul as shit happens

EvilTwin v2 · 02-11-2010, 06:53 AM

so. is the ECC group just for judges or can all ticket holders join now?

Fishmaxx · 02-11-2010, 07:12 AM

Quote:

Originally Posted by EvilTwin v2

so. is the ECC group just for judges or can all ticket holders join now?

Ticket holders can join now

The ECC Group section is useful because we can break down topics, so you don't have to look through 20-30 pages to find certain info.

Mini · 02-11-2010, 09:54 AM

Quote:

Originally Posted by Rockcrawler

I wished I would have known! :-(

I will be on the look out for one.

Yeah, some people have really low expectations these days.

It's a new year, am cutting throat's and taking name's. Be on the look out for the Florida Guys

Quote:

Originally Posted by RC Shocker

Wow, no shit Mini.

Who was it ??

Yea I was shocked to but honored at the same time

02-10-2010, 07:12 PM	#445
promatchrcr Quarry Creeper Join Date: Mar 2008 Location: Clay,Al. Posts: 357	True, might have to get a few yard birds too.

02-10-2010, 07:24 PM	#446
Scattman Official Cook of the ECC Join Date: Dec 2005 Location: Hawthorne, Florida Posts: 2,653	They are basically a gas fired, wood burning convection rotisserie oven. Pretty much everything gets cooked between 225-250. If you want the chicken to literally fall of the bone then 1:45 or so at 225. A pork butt can be turned into pulled pork in about 8 hrs at 225. Less time if ya want to slice it. It is a convection oven as well w/o the wood so you can crank it up to do biscuits and such. We did some jerk chicken on one last week. I'll be throwing a pork loin on for sure.

02-10-2010, 07:30 PM	#447
promatchrcr Quarry Creeper Join Date: Mar 2008 Location: Clay,Al. Posts: 357	Well maybe I'll get a Butt after all! Thanks for bringing it and offering to smoke our meat! LOL there's lots of jokes there....

02-10-2010, 08:11 PM	#451
Scattman Official Cook of the ECC Join Date: Dec 2005 Location: Hawthorne, Florida Posts: 2,653	http://www.sssbbqinc.com/ No biggie guys. I helped my buddy Chris when he 1st started this business about 12 years ago. Damn near every BBQ chain uses these machines. I will probably be bringing a smaller one. It will only do about 250 lbs of pork butts at a time. They had a 1400 lb model but the biggest current unit is the 1000.

02-10-2010, 08:35 PM	#452
Rex Rock Stacker Join Date: Sep 2007 Location: Calhoun Posts: 63	If anyone has a change of plans and can't make it to the comp. let me know.Was at work and wasn't able to get a ticket:-( Paypal ready!!

02-10-2010, 08:57 PM	#453
Mini "HOLLYWOOD" Join Date: Dec 2008 Location: Miami Posts: 3,119	Is it April yet???? Lol So looking foward to this am going crazy.

02-11-2010, 06:53 AM	#458
EvilTwin v2 I wanna be Dave Join Date: Oct 2005 Location: EvilCrawlerDesigns@comcast.net Posts: 3,510	so. is the ECC group just for judges or can all ticket holders join now?

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