Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
It's Practice Brisket season for me. Purchased 3 Choice Briskets this week, all at 2.98 a pound. First one went on just before 6 am. (OK, I was going to do it earlier, but I was too tired to trim and prep it last night...)
Yeah DWCowles anything north of Texas sure seems to be pricey for beef. I finally found whole packers up in my neck of the woods and they were only $4.99/lb but they were select. I passed. Although it was floppy, it probably would've turned out pretty good. Most times they're $7.99 for flats only.
Huskee I saw a post on here where someone found a sale on briskets for 2.99 ib at Krogers so I was in town yesterday and I stop at Krogers to see if they were still on sale and they weren't. They were 6.99 lb for a full packer. Heck they were 3.78 lb at walmart the other day. I should pick one up then.
Newbie on the pit here, and all i can say is WOW! just when my head gets a little inflated I see what you all are up to!!! I'm not new to BBQing but seems I learn something new every cook and looking here for advise. I was busy yesterday. I did a family pack of wings, two whole packers, and my first pastrami/corn beef point all on my little 55 gal pit. Thanks Meathead! MMM. Pastrami was well worth the $$$. I cooked from 8:15am to 1:40am and let my son pull the pastrami out of the crutch at 198 degrees. i was beat! lol here are few pictures. I didnt think about taking pics of the wings.
This is how i crutch them. I think its easier to get ALL the au jus. I had to skim two pints of fat!!!
sliced and then put in pan and pour the au jus over it and whip out the FoodSaver, Gods gift to PitHeads!
And last but not LEAST! I can't wait to do another one (or 4) of these!!! I'll add a pic of the last time i took pics of my wings.
Note to self....Smoked avocado=POO! yuk
Oh YEA! My other weakness... BREAD!!! I love good yeasty breads like golden corral rolls. I like to also buy day old loaves from JimmyJohns in the morning and freeze it right away. I love that French bread they make.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Rib day. 5 fairly large racks of StLs on the Yoder since 11:30 with my rib rub and the brown sugar topper. Ash logs with an occasional apple stick thrown in.
Ribs after about 2hr 15 min on:
Two 4.5lb chickens dry brining int he same rub will go on the kettle later
I have never cooked with ash. I actually never heard of anybody using ash till now. I feel like a cave man cooking on my grill lol. Can't wait till I can buy a real grill. Those ribs looked awesome. I think I'm gonna try the brown sugar topper next time.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have never cooked with ash. I actually never heard of anybody using ash till now. I feel like a cave man cooking on my grill lol. Can't wait till I can buy a real grill. Those ribs looked awesome. I think I'm gonna try the brown sugar topper next time.
It's really a great technique, it slowly melts and makes a glaze that blends very well with a salty & savory rub underneath. The ribs end up looking like they were sauced because of the glaze the bsugar gives it.
It's really a great technique, it slowly melts and makes a glaze that blends very well with a salty & savory rub underneath. The ribs end up looking like they were sauced because of the glaze the bsugar gives it.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Lol, yep. But that's what The Pit is for, exchange of cool ideas while maintaining the best core principles of BBQ & cooking in general. Some you can adapt, some you can say 'thanks but no thanks' to.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
A lot of great looking meat and bread everyone. I'm cooking 2 chuck roasts today. Wrapped in foil (4 layers and still leaked-darn!) at stall ~150, then once IT hit 200 went another 4 hours for tender. Here's a picture before wrapping. Used BBBR.
No BBQ today. It's grandkids day and they wanted Papaw to bake cheesey taters and smoked sausage [ATTACH=CONFIG]n71172[/ATTACH]
Daaaaang that looks good! Did you use the pit to melt the cheese on there? Or does that go without saying? I'm gonna gain twenty pounds just looking at this site!
Pit-for-Brains Here's the recipe:
Five large potatoes (cut in 1/2" cubes)
1 Large onion (chop)
1 pack of smoked sausage (slice about 1/4" rounds)
Salt and Pepper to taste
Paprika to taste
Thyme to taste
2 tablespoons of olive oil
1 cup of sharp cheddar cheese
Preheat oven to 400 F.
Take a large baking pan (with sides} spray with Pam or cooking oil. In a large bowl add the potatoes, onions, smoked sausage, olive oil, salt and pepper, paprika and thyme. Mix together with hands. Pour in baking pan and spread evening. Bake for 45 mins - 1 hour (stir every 15 mins) until potatoes are golden brown and tender. Turn oven off and add cheese until melted.....Enjoy!
Last edited by DWCowles; March 14, 2015, 04:21 PM.
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