PELLET POOPERS VS STICK BURNERS SMACKDOWN BEGINS! [judges now accepting bribes]

[hoovarmin]

This thread is NOT helping my MCS

[WayneT]

I'll provide you funding at a reasonable interest rate.

[Bad Hat BBQ]

New smoker ROCKS slow smoke on the Indian Candy Salmon running at 225-235....conuld not do that on the Okie Joe

[Panhead John]

We need pics of that Bad Boy in action!

[DaveD]

What he said!

[WayneT]

+1

[Huskee]

Doing pork ribs tonight, on... you guessed it, the stickburner. Four <3lb loin back racks, 2 for us 2 for an older couple down the way who enjoys my ribs. I will update this spot as pics come in.

Fire started at 10:15a, ribs on at 11a. Oak to start, for coal bed, then all ash wood from here forward.



Ribs are loin backs on the smaller side, mostly under 3lbs ea which is my preference for them, one rack is 3.25 lbs. My triple blend rib rub and brown sugar topper. Prepped, trimmed/filleted to be more uniform in thickness, and dry brined yesterday evening about 6.

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After a rotation 3.5 hrs in, roughly half way. Sky's getting darker....boo!

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My smoker during the rain, notice what looks like smoke coming off it, it's steam. This is a visual of how rain kills your temps!




Fire during the rain. It was all cozy here, the fire had no idea what was happening outside of its steel shell.




And here's how I git by during the down times...notice how I gots the shirt! Sure, not high-end by any stretch, but good. The high end stuff is for during dinner.

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Update: got sidetracked after dinner last night so no computer time for me. Here's some shots of the finished product.

No sauce, this is all an unwrapped 7.5hr-cook bark.

[FireMan]

Hey, is that the only shirt you own? I mean ya wore it for a week both times in early summer.

[Soonerpop]

Love the shirt. Hamm’s the beer refreshing…..

[captainlee]

Great job, you made it through the storm.

[Bad Hat BBQ]

Salmon went on early this morning and is near done smoking at 225
Beef and Ribs just went on and will smoke @ 275....the capacity is amazing!

[klflowers]

Even I have to say go stick burner after these pics. That thing is beautiful.

[MsTwiggy]

Nice!! Great to see it loaded up 🔥🔥🔥❤️🔥

[captainlee]

Wow

[DaveD]

Here's our chuck ribs at about 2 and 3 hours in... starting to see some pullback. ITs currently around 150F/65C, and gave it a spritz.

[Bad Hat BBQ]

Nice Hunk-O-Meat
Been looking for Plate Ribs...Tillmans on line looks pretty good; know of any place local?

[DaveD]

No, I sure don't... the only decent butcher I know of around here is Springfield Butchers, and they're only OK. I've got some plate ribs from Wild Fork, have had good luck with them thus far.

[WayneT]

Go Dave and go Team Pellets.

[tdimond]

All right, Easy Bake Cook #1 is in the books. I had to work yesterday, so I did chicken thighs.








Served with some Alabama White sauce

[Bad Hat BBQ]

SWMBO always insists on chicken......mine will go on around 1

Nice work

[WayneT]

Awesome. That's points for Team Pellets there!

[DavidNorcross]

Very nice...

[58limited]

Just put the meat onto the OKJ Longhorn. It rained earlier but stopped for 4 hours, just started again so this will be a wet cooking day. HEB prime brisket, Click Akuashi wagyu chuck roast, Wild Fork prime short ribs. I'll add the Berkshire NY pork roast later. Standard dalmatian rub on the brisket, added some onion and garlic powders to the chuck and ribs.


Damned rain!!


Here is my cooker row after the rain. On the left is the lake my dog so thoughltfully excavated for me...



.

[DTro]

Way to fight through!

[Clawbear57]

Ok 58 limited a real trooper.

[captainlee]

Through rain, hail, snow and sleet !

[MBMorgan]

And ... we're off:

All Memphis dusty and ready for action:



3 racks of Costco loin back pork ribs, in 3-rib portions ... loaded on the OG with room to spare:



And now, I must settle down and manage my fire ... life is tough. Technically, it's too early for beer ... or wine ... technically ...



...

[WayneT]

Bloody right!

[Purc]

It's 5:00 somewhere!

[HotSun]

MBMorgan, it is always wine-o'clock or beer-o'clock somewhere in the world.

[WayneT]

In an effort to help level the playing field for the Stick Burners, I'm showing the featured course of my cook today, in advance, so they can put their hunks of red meat back in the freezer and find something more competitive.

[WayneT]

Bwahahahahahahaha!!!

[holehogg]

You may have that taped but pellets can't play with the big guns ♨️ 😇

[WayneT]

Who’s playing? Pellets = diplomacy where everyone wins. Sticks = war, where no one wins.

[Bad Hat BBQ]

Schmmoookin.....
​

[Johnny Booth]

Late start posting the pics.
Team Sticks.
Started prepping at 6am ET.
Prime Brisket - 20lbs. A beautiful cut of meat. Texas style black and white.


Trimmed and ready.



with this knife how could I lose? 😬



Stick burners are hot.
Be careful team pellet, there are no warning labels on these things. 😀


More to follow. Gotta stoke the fires. 😅

[Panhead John]

Prime brisket? Check. Dalstrong knife? Check. Gladiator series?!!? Hell yeah. Franklin stick burner? Check……This my friends is how it’s done!

[Johnny Booth]

Panhead John - the "Pitmaster Meat Knife" also has a bottle opener. 😂

[Bogy]

That thing has a window to see the fire just like in an OG. Isn't that cute.

[Bad Hat BBQ]

Makin Progress

Ribs and Beef are wrapped
Chicken is next

[WayneT]

Loaded up and rolling smoke and looking good.

[WayneT]

A little lunch break.








Deviled smoked eggs.

[captainlee]

I always wanted to try eggs, nice.

[WayneT]

Clark Yep, joking. Thanks for your concern and asking. She's such a finicky eater. I think she smells what we are cooking and expects to be fed the same thing. When she sniffs her dog food and senses a disconnect, she goes on a hunger strike. More often than not, she get special dispensation.

[WayneT]

Bad Hat BBQ I sliced a green and red jalapeno crosswise into thin slices then attempted to fuse them into one piece. Meh, work fair. The greenery is micro greens.

[Johnny Booth]

Real-time update.
We are 6 hours in, and stalled.
Bark looks great, meat is still tight.
I will wrap when it gets a little darker.
All oak and a clean burn, no worries about too much smoke.



Pit temp has been in the zone all day. Really looking forward to eating this.

[Bad Hat BBQ]

That looks great....Nice Pit too...

makes me proud to be on Team Stick Burner!

[Johnny Booth]

WayneT Thanks - I almost forgot lunch.

I’m a Bud fan.

[Johnny Booth]

Alan Brice - actually a Wicked Bud Fan Wannabe. 😂

[Alan Brice]

Not heard of wicked Dolphin. What n where is it from.

[Johnny Booth]

Alan Brice - Cape Coral, Fl - they make rum. I’ll admit I have not been there yet. I have not tasted their rum. It was a gift from a friend.