3,2,1

I finally learned the 3,2,1 method. 3 hours of unwrapped cooking, 2 hours of wrapped (double wrapped in heavy duty foil) add mop, and 1 last hour of unwrapped. I personally like the last hour to be smoked with sauce on. It will make a nice sticky finish on your ribs. Of course the hours depend on your temps, however with a 225 pit 3,2,1 should work very accurately.

My definition of BBQ

BBQ defined:
Barbecue was created to turn large tough inexpensive cuts of meat like beef brisket and pork shoulder into tender cuts of meat.


The act of “BBQing” is when you place a cut of meat, whether it is beef, chicken, pork, etc. in an enclosed pit, with an indirect fire and let it cook “slow and low” from the smoke of charcoal or wood, these can also be combined. The best cooking temperature usually runs between 200-225 degrees (some cooks like it a little hotter, around 250). This process renders the fat and breaks down the connective tissues of the meat which becomes a very tender meat. Barbecue was created for just this purpose, to turn large tough inexpensive cuts of meat like beef brisket and pork shoulder into tender cuts.

I searched other peoples definintions and came up with a version of my own. I hope this helps you understand the process of Q'ing.

Here are a few pics from my recent cooks.

smokin'

lump vs wood cont'd.

Mike,
I think a lot depends on the cooker you are using. I have cooked on a half dozen offset designs and sizes and every one has it's own unique air flow and problems. With my large trailer rig, I started a pile of lump to get up to temp and then added two splits. As those burned down, I added one split and continued this for the duration. I could maintain a good even temp and clean fire this way. However, I tried this in my Bandera once and skunked my cooker pretty bad. With that small fire and limited air flow, it was hard to control a perfect fire without getting some creosote from constantly lighting new logs.

Now after a lot of practice and experience I was able to make it work in the Bandera, but it took time. I had to switch to one inch long strips of wood and keep the vents wide open to make this work. The fire burnt fast with all this air, the temps were higher than I wanted and it required CONSTANT tending, but I did it! In the end, I decided I would enjoy the process more using lump and adding wood chunks to the fire.

Merrill

We're now a part of the smokering.com!

It's official, the links at the bottom of the page are now working. Here is the email from the smokering.com.

Congratulations!
http://backyardpigs.blogspot.com/ has been added to the SmokeRing.

Lump vs Wood debate

I asked a question to the BBQ digest list of the smoke ring which is posted below. I have included the responses as well. I have also included the author of the responses if applicable.


Q: Is there a specific way when starting an offset smoker to using charcoal (lump) and wood? In other words when you start smoking, do you mix wood and charcoal right as you light the fire, or start with charcoal then add wood once the fire is a bit more established? Some people I have heard use charcoal and wood mixed throughout the entire cook. What is best, are there pros or cons?

A: I usually start out with lump and then add chunks or sticks of wood as desired/it gets to temp (225-250). I usually stop using wood around three to four hours in and let the heat do the rest. I consistently get a favorable smoke ring, and don't have a bitter taste from excessive smoke. I know this may open a caveat of proper firs control discussion, but this is what works for me. I always seek the thin blue/gray smoke from my smoke stacks and a clean fire in the firebox.

-Jason in Dickson TN

You Tube

I checked out a few vidoes on BBQ today from youtube.com. I have to say they were pretty good. A few were even very informative. You do learn something new everyday I guess.

Finally

I am finally getting around to adding some content to the site. I will try to add as much as quality content as possible.

Congratulations!

Team of the Year Results:

First Place Chicken - Lotta Bull
First Place Ribs - Bar B Quau
First Place Pork - Buffalo's BBQ
First Place Brisket - Bar B Quau
Click here to view complete 2006 TOY results

BBQ Season

The weather has been freezing cold so I have not had much of a chance to get outside and smoke. This weekend it appears we will have nice weather so hopefully I will get out and cook some ribs or pork butt.

Christmas Dinner

We had turkey and ribs for dinner, I used 3 different rib rubs. One Head Country, one unBulleviable BBQ rub, and the other Claude's marinade. The LottaBull, unBulleviable rub and Head Country were the best with LottaBull getting the best votes. I also made my own BBQ sauce for the first time, it was great, seems everyone loved it, I guess I will make more.
Here are some pics!


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Christmas is here!

Christmas came a week early this year for me, I picked up my trailer Sunday. I have not had time to use it however. Plans are to use it Sunday and Monday for lunch and dinner though. Here is a photo.

This is an upclose shot of the wings & thighs. Everyone loved it. I can't wait to do another this week.

Finished Product

Here are the 3 finished turkeys from this past weekend. Notice the thighs and wings are almost identical in color to the rest of the bird. I used foil to wrap them the entire time they were on the smoker.

Thanksgiving

Well the smoker trailer is not complete, so I will have to borrow a smoker to do my Turkey on. I am going to plan on about 20-30 minutes per pound. I will use an injection that has always been kind to me of Apple juice, cherry juice and melted butter prior to cooking. We also like the flavor or Yard Bird rub/seasoning, with a little salt and pepper. I usually rub the bird (chicken or turkey in this case) with some oil to help hold the rub to the skin. I don't like to mop until the skin and rub have formed a dark crust, usually 2-3 hours. The I will use the left over injection to mop the bird a few times before eating. I will write more detail of the times after I finish the bird.

Results

We placed 27th out of 48 teams. Not too bad in our opinion, considering it was our first competition. Our Chicken was the best, placing 11th, ribs were 13th and our brisket and butt were around 27 &28th.

Overall we were very pleased with the competition. My dad and I had a blast. We took way too much equipment, but I would rather err on the side of better safe than sorry.

I am having a trailer put under my smoker so that it is easier to haul around. We plan on doing a few more of these next spring. I believe our next one is in April 2007.

Rookie Season

It is Tuesday, 10/17/2006, 3 days until our first competition. We have gone over and over the food lists, equipment, etc. for our competition. I know something will be left out, just not sure what yet. We have documented our cook times in the practice runs, tried different receipes, had family and friends sample and give opinions and feel we are very prepared.

I ordered 2 Boston Butts, 2 briskets, 4 racks of ribs, 14 chicken thighs, 10 chicken wings, and 2 whole chickens. Plus the 4 briskets that are provided for the people's choice competition.

I will post photos and results as soon as I have them.