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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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  • crvan
    Founding Member
    • Aug 2014
    • 50
    • Largo, Florida
    • Rob Vantreese

      Lang 48 Deluxe
      Weber Q series
      Weber Kettle Gold
      Old Char Broil with tempered glass front
      Digital Thermometer Master Forge
      Bayou Classic Deep Fryer
      Fire Pit
      Favorite Beer: Budweiser, Miller, Lite, Icehouse, Coors, Amstel, Samuel Adams, Guinness, Yuengling.... Aw hell my favorite beer is the one I have in my hand

    Hi Yall

    Hi yall, Rob Vantreese here from Largo Florida. Joined last week on Friday and love what I am seeing and reading. I now know what the stall period is when cooking large meats like butts and brisket, I have seen this for years but just accepted the fact that it happens every time so when the meat gets to about 150 or so I know it would take around 3 to 4 hours to get to 165. The funny thing is I have always called it the stall period or 150 beer break and it was time for a beer or 3 or 4, well maybe 6 from time to time.

    Born and raised in Houston Texas moved to Fl in 1984. I am a retired Microsoft engineer and own my own business in the home/office automation industry. My dad was from Abilene Texas and my mom was from Lafayette Louisiana heart of Cajun country so cooking, barbecuing, grilling, and smoking has been in my blood sense birth. My wife and I cook on one of our grills at least 5 days out of the week weather permitting. My grills are as follows: CharGriller Pro with firebox and is one of the hardest cookers on the planet to keep a steady temperature but I mastered it, I have replaced the firebox 3 times over the years and the last time I had to weld a half moon shaped bracket to it so I could bolt the new firebox on. Help is on the way for that old smoker; my new Lang 48 deluxe will be here this week. My small grill is a Weber Q series and my pride and joy is a 40 year old Charbroil grill with a tempered glass front that I only use for rotisserie these days.

    And thanks to Meathead and Dr. Greg Blonder for explaining the phenomenon called “the stall” which I coined the 150 beer break years ago. Evaporative Cooling who-da ever thunk it, I’ll still refer to it as the 150 beer break only now I can amaze my friends by explaining Evaporative Cooling while drinking beer.
  • Huskee
    Administrator
    • May 2014
    • 15789
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • 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 me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    "150 Beer Break" I like it! Although truth be told I'm usually already having one by then. But oh well, if I have to crack another so be it.

    Welcome to The Pit Rob! We're glad to have you here. Great job on your signature! When you get a minute check out the picture posting instructions in the Welcome channel, this will help you to post larger pictures we can see without having to click thumbnails. It helps with the flow of things a little better around here.

    Again, welcome and thanks for the support.

    Comment


    • crvan
      crvan commented
      Editing a comment
      Thanks for the welcome Aaron, I did read picture posting instructions only 10 mins. after I posted the pics the wrong way. I have been going back to the welcome thread often to make sure I do things efficiently. I am going to have a lot of fun here.

      Rob

    • Huskee
      Huskee commented
      Editing a comment
      Yes, yes you will
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4729

    #3
    Hey crvan WELCOME!

    Comment

    • crvan
      Founding Member
      • Aug 2014
      • 50
      • Largo, Florida
      • Rob Vantreese

        Lang 48 Deluxe
        Weber Q series
        Weber Kettle Gold
        Old Char Broil with tempered glass front
        Digital Thermometer Master Forge
        Bayou Classic Deep Fryer
        Fire Pit
        Favorite Beer: Budweiser, Miller, Lite, Icehouse, Coors, Amstel, Samuel Adams, Guinness, Yuengling.... Aw hell my favorite beer is the one I have in my hand

      #4
      Click image for larger version

Name:	Fire Pit.JPG
Views:	60
Size:	119.9 KB
ID:	7482 I forgot one of my pits: Fire pit. Great for making breakfast the morning after a bon fire, bacon, eggs, sausage, or whatever I can find.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Do you have a tripod cooker or similar? I have a tripod that I use very occasionally over a fire.

      • crvan
        crvan commented
        Editing a comment
        No although I have thought about getting one. Much more primitive, I use an old cast iron grate from an old pit set atop of two cinder blocks
    • boftx
      Founding Member
      • Jul 2014
      • 852
      • Las Vegas, NV
      • CharGriller Pro COS
        Oklahoma Joe COS
        Maverick 732 thermometer
        Red Thermapen
        Favorite beer: Scotch

        I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

      #5
      Howdy! I've also got a Chargriller Pro and fully agree that although it is a royal PITA to keep a steady temp on once you've tamed the beast it can turn out Q as good as any you could wish for.

      Comment


      • crvan
        crvan commented
        Editing a comment
        Brisket and shoulder it is, I'll document every step with each including the prep the rub and everything in between including the 150 beer break.

        Where should I post the cook
        Last edited by crvan; August 5, 2014, 05:59 PM. Reason: Question for Pit Boss

      • boftx
        boftx commented
        Editing a comment
        My guess would be under "General Discussion" but one of the moderators could give a better answer.

      • Huskee
        Huskee commented
        Editing a comment
        @crvan: Either in the beef recipes or the PORKnography recipes. Best to keep cooks in their context but we won't yell at you if you post it in Gen Disc.
    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 4906
      • Charlotte, NC

      #6
      Welcome Rob! The article on the Stall is the exact same article that go me hooked on this website. Thanks for sharing so much great info and doing a FANTASTIC job filling out your sig! I can't wait to see pics of that Lang

      Comment

      • BBQLipscken
        Founding Member
        • Aug 2014
        • 38
        • HotLanta
        • Equipment
          Weber Kettle
          MasterForge Gas Grill
          Masterbuilt 40" electric Smoker

          Thermometers
          Maverick ET-732
          Maverick Instaread

          Favorite Drink
          Beer- Any Chocolate Stout, especially the one I brew!
          Don Julio Tequila
          Flor de Cana 18yr Rum

        #7
        Hello Rob, and welcome to the club! Love the Vintage Charbroil!

        Comment

        • bocefuss
          Founding Member
          • Jul 2014
          • 79
          • San Antonio, TX
          • Charbroil Red infrared gas grill, 3 burner
            Cookshack AmeriQue electric smoker
            New Braunfels Bandera charcoal/wood tower smoker
            Weber portable kettle charcoal grill

            I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.

            I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!

            I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.

          #8
          Welcome, Rob... ex-Houston guy here.... left to Austin in 1981 for college. I know what you mean about the stall... in my early days, the stall was the time to do a beer run.

          Comment

          • _John_
            Former Member
            • Jul 2014
            • 2394

            #9
            Welcome! I saw the thumbnail of the Charbroil and thought "is that an old console TV?", then I saw Microsoft and thought it might be some computerized gizmo. And congrats on the chargriller, I had one of those old things and couldn't do anything with it, finally pawned it off on some poor sucker. Ready to see some Del Boca Vista cooks!

            Comment


            • crvan
              crvan commented
              Editing a comment
              Yea, I love that old thing, think they were outlawed in 1987 more than likely some fool turned on the gas then went in the house got a lighter looked through the glass front and lit it from the bottom. We all know how that turned out.
              I only use for rotisserie now she is semi retired. Next time I put on a nice ribeye roast I'll post the pics

            • Huskee
              Huskee commented
              Editing a comment
              My dad has an old Kenmore (I think) gas grill from the mid/late 80s, with glass front. He's put I don't know how many burners and such in that thing over the years. Still uses it . He used to clean the glass with some kind of cleaner and a razor blade to get the gunk off but he gave up on doing that years ago.

            • _John_
              _John_ commented
              Editing a comment
              I shouldn't say couldn't, it was really more of a wouldn't. Even with gaskets and mods and everything else the metal was just too thin, I needed an entire chimney to get to operating temp. My last cook was a Boston Butt, took 5 chimneys to get through the cook.
          • Marauderer
            Founding Member
            • Jul 2014
            • 1443
            • Powder Springs, Georgia
            • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
              Powder Springs, GA

              Weber S470 with smoker box and insulated custom cover
              RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
              GMG Davy Crockett Wifi
              Blackstone 1575
              Seville Classics Rolling Workbench
              Grill Grates searing kit
              (2) Maverick ET-732
              Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
              Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
              PickleMeister
              Pampered Chef Knives
              All Clad BD5
              Tyent Water Ionizer

              I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

            #10
            Welcome Rob, as you can see from the responses you have already gotten that you are to like it here. I look foward to more of your posts and pics.

            Barry

            Comment

            • crvan
              Founding Member
              • Aug 2014
              • 50
              • Largo, Florida
              • Rob Vantreese

                Lang 48 Deluxe
                Weber Q series
                Weber Kettle Gold
                Old Char Broil with tempered glass front
                Digital Thermometer Master Forge
                Bayou Classic Deep Fryer
                Fire Pit
                Favorite Beer: Budweiser, Miller, Lite, Icehouse, Coors, Amstel, Samuel Adams, Guinness, Yuengling.... Aw hell my favorite beer is the one I have in my hand

              #11
              Just got the call from Lang Cookers, My new smoker will be here tomorrow HEEEEEEEE HAAAAAAAAAW

              Comment

              Announcement

              Collapse

              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
              See more
              See less
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              Meat-Up in Memphis