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First cook. BX 50

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  • silver taco
    Charter Member
    • Dec 2014
    • 18

    First cook. BX 50

    Just did first cook on Meadow Creek bx50. Controlled temp with fireboard and fan. Got about 10.5 hours on batch of Kingsford.
    Attached Files
  • Nate
    Former Member
    • Apr 2015
    • 3811
    • Quarantined

    #2
    Well come on... what did you think? Give us a review of it.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 12554
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      Congrats, but more info please. Did the top rack cook faster than the bottom rack, and ...

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 1806
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard with Drive cable and 20 CFM fan
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #4
        Congrats. Now show us the food!

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7198

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #5
          Nice. Vertical cabinets are the bomb, defiantly on the near future must have list !!

          Comment

          • tbob4
            Charter Member
            • Nov 2014
            • 2255
            • Chico, CA
            • BBQ's
              _____________________
              California Custom Smokers Intensive Cooking Unit
              California Custom Smokers Meat Locker
              Santa Maria Grill
              Vision Grill

              Beer
              _______________________
              Sierra Nevada IPA

              Wood
              _______________________
              Almond
              Oak
              Madrone
              Cherry
              Peach
              Apple

            #6
            Great job! That is a really fine looking cooker.

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10522
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
                Assistants
                Dexter (Beagle mix)
                Kinnick (American Foxhound)
                ************************

                Grills/Smokers/Fryers
                Big Green Egg (Large) X2
                Blackstone 36" Outdoor Griddle 4-Burner

                Broil King Keg
                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                ******************.
                Thermometers
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)
                **************

                Accessories
                BBQ Dragon
                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                ********************************
                Fuel
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

                Cutlery
                Buck 119 Special
                Dexter 12" Brisket Sword
                Global
                Shun
                Wusthof
                *******
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              #7
              Looks awesome. How did it go?

              Comment

              • silver taco
                Charter Member
                • Dec 2014
                • 18

                #8
                Cook went really well. I love this thing. The ribs were fall off the bone tender, which most would say is overcooked, but that's how we like them. 6 hours at 250. The last hour and a half I glazed with apple habanero rib glaze, then sauced 45 mins before pulling. After I pulled the ribs, I kept it going to see how long I could from the charcoal. Shortly after the ribs were pulled, the temp spiked, and I didn't know why until I realized all the water had evaporated.
                Attached Files

                Comment

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                Meat-Up in Memphis 2021

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
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