I have generously been granted custody of the Jerod Brussard Barrel Cooker (JBBC) and am looking forward to the first cook tomorrow.
(Will Post Pics)
I've reset the machine to "default" as much as possible. I want to get a baseline for technique and flavor profile before I start tweeking recipes and what not. So mostly, just "letting it do it's thing". Will monitor and record temps for data points.
Tomorrow's cook will be two racks of baby back ribs (3.5 lbs each), and one choice chuck roast also weighing 3.5 lbs.
Chuckie will have dry brined for 48 hr, and coated in a modified BBBR.
Ribs are coated in a modified Meathead Dust. 1 will be sauced. 1 will be served dry rub only.
Plan of attack (which I sure will vary upon execution)
7am - light Kingsford Charcoal and heavy lighter fluid per designer's instructions. Adding 2 chunks of hickory bc I can't leave anything alone.
7:20ish - coals are ready. All meat goes on. Already hooked and kept in fridge.
Have a ranch water or two. Gotta stay hydrated!
Lunch ish - rib meat starts to pull back from bone - sauce 1 rack. cook until ready.
Eat tasty ribs. Post pics to make y'all jealous, I mean, get constructive compliments.
Have more ranch water. Monitor Chuckie Temp.
Sometime near 3pm (+/- 2hrs) Chuckie hits 170-180. Wrap and put on grate. Keep on grate until IT hits 210.
Have last ranch water.
Move Chuckie to 200 degree oven for 1 hour.
Rest in cambro until ready.
Make last ranch water for real, this time.
Supper Time with Chuckie and Leftover Ribs. Serve with Texas mop sauce.
Taunt dogs because they can't have delicious bbq.
Tuesday. Have big headache. Post remaining pics. Make cheesesteaks.
Any glaring holes in my plan? Additional things I should be thinking about?
(Will Post Pics)
I've reset the machine to "default" as much as possible. I want to get a baseline for technique and flavor profile before I start tweeking recipes and what not. So mostly, just "letting it do it's thing". Will monitor and record temps for data points.
Tomorrow's cook will be two racks of baby back ribs (3.5 lbs each), and one choice chuck roast also weighing 3.5 lbs.
Chuckie will have dry brined for 48 hr, and coated in a modified BBBR.
Ribs are coated in a modified Meathead Dust. 1 will be sauced. 1 will be served dry rub only.
Plan of attack (which I sure will vary upon execution)
7am - light Kingsford Charcoal and heavy lighter fluid per designer's instructions. Adding 2 chunks of hickory bc I can't leave anything alone.
7:20ish - coals are ready. All meat goes on. Already hooked and kept in fridge.
Have a ranch water or two. Gotta stay hydrated!
Lunch ish - rib meat starts to pull back from bone - sauce 1 rack. cook until ready.
Eat tasty ribs. Post pics to make y'all jealous, I mean, get constructive compliments.
Have more ranch water. Monitor Chuckie Temp.
Sometime near 3pm (+/- 2hrs) Chuckie hits 170-180. Wrap and put on grate. Keep on grate until IT hits 210.
Have last ranch water.
Move Chuckie to 200 degree oven for 1 hour.
Rest in cambro until ready.
Make last ranch water for real, this time.
Supper Time with Chuckie and Leftover Ribs. Serve with Texas mop sauce.
Taunt dogs because they can't have delicious bbq.
Tuesday. Have big headache. Post remaining pics. Make cheesesteaks.
Any glaring holes in my plan? Additional things I should be thinking about?
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