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bam BBQ Fan
Joined: 21 Sep 2006 Posts: 361 Location: Philadelphia, PA
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Posted: Jul 07 2012 Post subject: What temp |
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What temp is hot and fast to you? _________________ BBQ How-to Blog
www.huckshut.com |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Jul 07 2012 Post subject: |
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325 to 350 *f. I cook sirloin tip and rib roasts at those temps and pull them off at an internal of 130. I am interested in doing a high heat butt, just have not sat down long enough to read about it. Besides I've been real busy lately. _________________ The Demolition Man - Demolition Man BBQ |
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Jul 07 2012 Post subject: |
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For me, I would have to say nothing under 400° ..... which is hot!
On the gasser, which I don't use much anymore,
I like to seer steaks @ around 450°, no less.
If you are talking along the lines of barbecue, then,
I guess it's more like 300-350°,
but I would only do that for some good barbecue chicken.  _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill |
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Q-in BBQ Fan

Joined: 05 Sep 2009 Posts: 185 Location: West Alton MO
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Posted: Jul 07 2012 Post subject: Re: What temp |
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bam wrote: | What temp is hot and fast to you? |
The T-Mobile girl.  |
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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Jul 07 2012 Post subject: |
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Lump...
When the thermo's pegged...
But maybe that's just for the "Grilling" section... _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"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"
Last edited by 1buckie on Jul 08 2012; edited 1 time in total |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Jul 07 2012 Post subject: |
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375° to 425° is were I cook things when I cook them hot and fast, I've cooked all 4 KCBS competition meats that way.
I prefer to pan the meat after about 1.5 - 2 hours, and I use cooling racks in the pans to keep the meat out of the juices foiling the pan at around 3 hours.
I did a couple of contests on my own and used the UDS's to crank the heat after a needed night of sleep, I don't like the product as much as a low and slow cooked meat... but that's a different answer for a different thread! _________________ Here's a change Robert.
I still work here! |
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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Jul 08 2012 Post subject: |
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SoEzzy ~~>
"and I use cooling racks in the pans to keep the meat out of the juices foiling the pan at around 3 hours."
Where do you you get your racks, if you don't mind saying? _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"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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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Jul 08 2012 Post subject: |
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They are in the cupboard under the microwave!
That's honestly where I get them from, but any cooling rack from a kitchen store, target, walmart, etc http://www.foodservicewarehouse.com/kitchen/cooling-racks/c1862.aspx
I try and carry a couple of 8" x 10" racks as they fit inside a disposable 1/2 pan and I have a 10" x 15" for full pan's, I don't know where we found it, it may have been in a thrift store. _________________ Here's a change Robert.
I still work here! |
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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Jul 08 2012 Post subject: |
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"They are in the cupboard under the microwave!"
I honest to gawd thought about how to word that question so I could avoid an answer like that....
No way around I guess....Thanks....
I've been looking for some that will sit up a bit higher than the standard cookie rack (could just steal the wife's if I were to use regular ones)
That site may have something.... _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"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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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Jul 08 2012 Post subject: |
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I truly tried not to type the silly answer to the straightforward question asked in an honest way... but the temptation was to strong and I gave in and typed it anyway!  _________________ Here's a change Robert.
I still work here! |
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Gunner69 BBQ Fan
Joined: 24 Dec 2009 Posts: 213 Location: Hillsboro, OR
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Geronimo BBQ Super Pro
Joined: 29 Jul 2007 Posts: 2896 Location: Montgomery, Texas (and lovin' it)
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Posted: Jul 08 2012 Post subject: Re: What temp |
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Q-in wrote: | bam wrote: | What temp is hot and fast to you? |
The T-Mobile girl.  |
Or the Taco Cabana one..
Or heck, even the Office Depot one...in a pinch  _________________ Where rumors end and legend lives forever... |
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1buckie BBQ Super Pro

Joined: 10 May 2009 Posts: 3290 Location: Sacramento CA
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Posted: Jul 08 2012 Post subject: |
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Gunner69 wrote: | http://www.justaddfood.co.uk/index.php?main_page=product_info&products_id=1556
I have about a dozen of these... Love them to death... the legs fold down which leaves them about and inch off the grate, or they are extended and give you enough room to slide a half deep pan under them... |
Thanks !!
that's the kind of thing I was lookin' for.....
I promise I'll only use them for Hot 'n' Fast....  _________________ Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"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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bam BBQ Fan
Joined: 21 Sep 2006 Posts: 361 Location: Philadelphia, PA
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Posted: Jul 08 2012 Post subject: |
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I guess I'm still low & slow use to cook 225-250. Now 300-325 spikes 350.  _________________ BBQ How-to Blog
www.huckshut.com |
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Pkerchef BBQ Fan
Joined: 03 Jun 2007 Posts: 313 Location: Pontotoc Ms
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Posted: Aug 05 2012 Post subject: |
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I've cooked all 4 KCBS competition meats that way. So ezzy how long does it take chicken thighs and ribs using this method ? Thanks Pkerchef _________________ Bubba Grills 250 Reverse Flow With Rib Box
Refridgasmoker
Weber Kettle
8.5 x 18 Haulmark concession/ competition trailer |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Aug 05 2012 Post subject: |
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Chicken thighs between 40 and 45 minutes, but you have to watch them and move them, St Louis cut spares are about 2:30 - 2:40 but you have to turn them, middle for outside, flip end to end, and bones up and bones down, based on how fast they "sweat"!
The moisture is driven from the bottom of the meat near the fire through the meat and "sweat"s on the top, as soon as you see the "sweat" you need to turn the meat, either from the hottest part of the grate to the cooler parts, of end to end, when one side of the charcoal basket is running hotter than the other, or bones to meat.
These are based on cooking on a UDS, very direct heat. _________________ Here's a change Robert.
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Aug 19 2012 Post subject: |
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The UDS cooks fast anyway, cant image making them cooker faster than they do.
14-16 hour butts in 9 hours for me, the UDS runs around 275 -300 when i do that. Don't know if that constitutes the "hot & fast" method but that's cooking butts fast for me. |
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