Howdy all! I just saw johnec00's "Family Portrait" and immediately thought "I'm so not worthy", but what the hay, we all have to cook as best we can with equipment we have. (It's not the size that matters, right? At least that's what my husband says...) Speaking of the hubby, he's the one responsible for the name, Moody Qs. We both love the Moody Blues, and one night out on the deck (yes, there was alcohol involved), we were kicking around names for our bbq restaurant (no, we don't have one, but remember the alcohol??), and low and behold a Moody Blues song came on. 'Nough said.
Although I joined a couple of weeks ago, I wanted to get a few of cooks on my new WSM 22 under my belt before posting anything. But first let me thank everyone who has worked so hard on this site, from creating to hosting to posting, you all have made bbq so much more accessible to backyard bbq wannabes like myself (no offense to the real cooks). So thanks for that.
My first cook was a 2 lb brisket. No, that's not a typo! I tried explaining about seasoning the WSM to the hubby, but all he could think was "what a waste of a fire". So I compromised. I figured using such a small brisket (have y'all stopped laughing yet?!) wouldn't be that big of a loss if I couldn't get the smoker set up correctly. Thanks to the article on how to set up a WSM http://amazingribs.com/tips_and_tech...ain_setup.html I was actually able produce a decent product. While the brisket was a bit tight (temps fluctuated like crazy, but being close to the coast, it's always breezy), the flavor was "go home and punch your mamma in the mouth) good! I used BBB and mesquite chunks, with my own injection/marinade and rub.
I won't bore you with the other cooks other than to say that I now understand Meathead's directions once the meat is on to "sit back and have a beer". My first couple of cooks I was constantly running out the door "oh my baby!" every time the temp changed. Now, after listening to our sinsei and heeding his (and others on this site) advice, I have time to enjoy that beer while impatiently waiting for that yummy smoked goodness to hit my plate (if it even makes it that far...).
Although I joined a couple of weeks ago, I wanted to get a few of cooks on my new WSM 22 under my belt before posting anything. But first let me thank everyone who has worked so hard on this site, from creating to hosting to posting, you all have made bbq so much more accessible to backyard bbq wannabes like myself (no offense to the real cooks). So thanks for that.
My first cook was a 2 lb brisket. No, that's not a typo! I tried explaining about seasoning the WSM to the hubby, but all he could think was "what a waste of a fire". So I compromised. I figured using such a small brisket (have y'all stopped laughing yet?!) wouldn't be that big of a loss if I couldn't get the smoker set up correctly. Thanks to the article on how to set up a WSM http://amazingribs.com/tips_and_tech...ain_setup.html I was actually able produce a decent product. While the brisket was a bit tight (temps fluctuated like crazy, but being close to the coast, it's always breezy), the flavor was "go home and punch your mamma in the mouth) good! I used BBB and mesquite chunks, with my own injection/marinade and rub.
I won't bore you with the other cooks other than to say that I now understand Meathead's directions once the meat is on to "sit back and have a beer". My first couple of cooks I was constantly running out the door "oh my baby!" every time the temp changed. Now, after listening to our sinsei and heeding his (and others on this site) advice, I have time to enjoy that beer while impatiently waiting for that yummy smoked goodness to hit my plate (if it even makes it that far...).
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