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Sailor Kenshin
BBQ Fan
Joined: 18 May 2008
Posts: 184
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 Posted: Apr 09 2013 Post subject: Q-season opens at last |
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And I sure missed it for a while.
Those of us who live where it snows (and that would be me!) have waited through this nasty winter for the coming of spring. So the first nice-ish Professor Bunky and I grabbed some beef, sausage and bacon, plugged in the Electrified El Cheapo Brinkmann and got to work.
It was windy so out came the towels. It's never NOT windy when we want to Q. Love the Jiffy-Pop look.
We had various home-made rubs, brown sugar and pepper on the bacon, and a hickory smoke for about two hours because we don't care for really heavy smoke.
Funny thing....can't see the smoke ring on the beef but you could sure taste the smoke. That stuff on top is more bacon.
I made some cut-up twice-baked potatoes as a side. The recipe called for sour cream mixed in before you baked the potato cubes but next time the sour cream goes on top AFTER baking.
The other side is various beans and some ground beef and tomato thrown in a slow cooker.
Oh.. Where are the sausage and bacon? Disappeared before plate assembly. Some into the beans, most into us.
As always, sorry for the random asterisks. I blame ipad.
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Mmmmm...... bacon |
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Manana
BBQ Super Pro
Joined: 23 May 2012
Posts: 1279
Location: Greenville SC
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| Posted: Apr 09 2013 Post subject: |
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Looks good!
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KAKid
BBQ Super Pro
Joined: 30 Oct 2009
Posts: 1454
Location: Huron, South Dakota
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| Posted: Apr 10 2013 Post subject: Re: Q-season opens at last |
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| Sailor Kenshin wrote: | | Oh.. Where are the sausage and bacon? Disappeared before plate assembly. |
Good lookin' "Spring" cook.
I get impatient, too. The cutting board is my "plate"! 
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1buckie
BBQ Super Pro
Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA
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| Posted: Apr 10 2013 Post subject: |
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Yeah, the "Ongoing Snack Fest" happens here all the time, too !!!
Great deal you got to finally get out & smolder some stuff PB & SK !!!
Smokey, rich goodness !!!
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Have Fun Playin' with Yer Food !!!
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"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers" |
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Sailor Kenshin
BBQ Fan
Joined: 18 May 2008
Posts: 184
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| Posted: Apr 10 2013 Post subject: |
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Thanks, heheh, and now due to the EECB, the whole garage smells like a BBQ pit.
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Mmmmm...... bacon |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Apr 10 2013 Post subject: |
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Hey Sailor your Q looks great....but what is all this bull about if you live where it snows.....Thats not gonna cut it around here.
I live in Canada...snows every day....I still light it up every day.
Lets put the big boy pants on and get that smoker rollin.
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GF
BBQ Super Pro
Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.
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| Posted: Apr 10 2013 Post subject: |
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Sailor Kenshin, all the food looks good. 
What is this season you speak of? BBQ season is ALL the time.
You and the Professor need some insulated coveralls and a shovel to get to the cooker, it'll all work fine.  |
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Wynnebear
BBQ Fan
Joined: 29 Jul 2012
Posts: 154
Location: Wellington, Colorado
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| Posted: Apr 10 2013 Post subject: |
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Sailor, You need a covered lit bbq hut, bbq hat & gloves and a thick ass smoker. Then you will enjoy the fun of 4 season smoking. 
Pssssst.. Great looking groceries.
Rob
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Maniac
BBQ Super Pro
Joined: 02 Oct 2010
Posts: 2433
Location: Pa
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| Posted: Apr 10 2013 Post subject: |
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Great looking spring cook 
+4 on smoking in the snow...all the guys ^^^ above have a 365 day smoking season
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Professor Bunky
Joined: 24 May 2008
Posts: 22
Location: Long Island
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| Posted: Apr 11 2013 Post subject: |
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The biggest problem we have is the wind - hence the jiffy pop look.
Anyway, everything tasted as good as it looks!
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KAKid
BBQ Super Pro
Joined: 30 Oct 2009
Posts: 1454
Location: Huron, South Dakota
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| Posted: Apr 11 2013 Post subject: |
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| Maniac wrote: | | +4 on smoking in the snow...all the guys ^^^ above have a 365 day smoking season |
I've mentioned this before, but bears repeating: Since I'm too cheap to spring for a Maverick wireless therm, I position my cookers facing the back door(or a window) and keep an eye on smoker and meat temps with binoculars, minimizing the BRRR factor. Though I do delay cooking when temps go sub-zero  .
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I was taught to respect my elders. It's just getting harder to find them.
Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Apr 11 2013 Post subject: |
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For those still hip deep in the white stuff, here's another helpful hint from the management!
Those with analog thermometers, if you slacken off the retaining nut, and set your favorite cooking temperature to 12 O clock high on the dial, then lock it down as tightly as you used to have it, you can tell at a glance it it is cooking cold, within your setting, or too high!
Most needles can be spotted from 20 - 25', without you having to get cold going out there to look at it.
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Here's a change Robert.
I still work here! |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Apr 11 2013 Post subject: |
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| SoEzzy wrote: | For those still hip deep in the white stuff, here's another helpful hint from the management!
Those with analog thermometers, if you slacken off the retaining nut, and set your favorite cooking temperature to 12 O clock high on the dial, then lock it down as tightly as you used to have it, you can tell at a glance it it is cooking cold, within your setting, or too high!
Most needles can be spotted from 20 - 25', without you having to get cold going out there to look at it. |
I do this on my BGE and my gasser....when i see the needle pointing at 12 o'clock ...I know im in my set range...just by looking out the kitchen window.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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Sailor Kenshin
BBQ Fan
Joined: 18 May 2008
Posts: 184
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| Posted: Apr 11 2013 Post subject: |
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| KAKid wrote: |
I've mentioned this before, but bears repeating: Since I'm too cheap to spring for a Maverick wireless therm, I position my cookers facing the back door(or a window) and keep an eye on smoker and meat temps with binoculars, minimizing the BRRR factor. Though I do delay cooking when temps go sub-zero .
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Heh...Professor Bunky does this too.
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Mmmmm...... bacon |
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Skidder
BBQ Super Pro
Joined: 10 Feb 2008
Posts: 1720
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| Posted: Apr 11 2013 Post subject: |
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| Never knew Q season ended! |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Apr 11 2013 Post subject: |
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I am just like the postman....rain,snow or sleet...the Q must go through.
I have shoulder roast on as I type....and we are getting hammered with freezing rain.
We actually have a storm watch....It's almost the middle of April. 
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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