- Mar 19, 2009
- 42
- 10
Howdy guys, im new to this but i figured i would post the few pics i took and see what yall thought
so for forth of july weekend i figure why not try breaking in the kinda custom made bbq pit i just finished fabricating/assembleing, for details on the pit check here (http://www.smokingmeatforums.com/forum/thread/108502/finally-starting)
so i decide to do 2 racks or spare ribs, 2 beer can chickens, and as many ABTs as one pack of bacon would make. so i ran to the store after church and bought everything. i had to barrow 2 beers from the neighbor since it was before noon on sunday (no beer sold during this time in texas) and then realized that i didnt have a beer can chicken rack, i dont know how i over looked this... to me and my dad(im only 19 and im home for the summer) quickly made one from an old mig welding wire spool. im kinda an out of the box thinker. haha. so the meat was on the smoker and i could finally relax, or so i thought
it turned out i was wrong, very wrong. in the 20 min or so that i spent away from the smoker building the chicken rackmy fire had died down quite a bit and i couldnt get it above 180. so i had a good bed of coals but nothing burning at a decent temp, to i threw in 2 cooking sized logs with a bunch of kindling and pencil size pieces got the fire back going and i was in business
so after 3 hours at 225 (i choose to do the 3-2-1 metod for the ribs) the chicken was at 170 so i pulled it off and wrapped in foil and towels then threw it in the cooler to stay hot till everything else was ready. and on went the ABTs
about 2/3 of the ABTs i used green bell peppers instead of jalapenos because most of my family doesnt like heat. but the jalapenos turned out to be not hot at all and had a much better flavor, but both kinda disappeared quickly, i barely remember to take a picture
but unfortunately i was so hungry when the ribs came off i forgot to take picture of all the finished meat
so in hindsight here are the mistake i made starting from the beginning.
i should have put the chickens in a brine over night, i didnt brine at all and they were kinda dry
not having a chicken rack, but thats fixed now
not putting any kind of rub or sauce on the chicken other than the beer, i dont know what i was thinking
and most important not remembering to take pictures of the final product
PS if anyone has any suggestions or criticisms or anything else please chime in, im young (19) and very new to smoking meat but extremely eager to learn everything yall have to offer
so for forth of july weekend i figure why not try breaking in the kinda custom made bbq pit i just finished fabricating/assembleing, for details on the pit check here (http://www.smokingmeatforums.com/forum/thread/108502/finally-starting)
so i decide to do 2 racks or spare ribs, 2 beer can chickens, and as many ABTs as one pack of bacon would make. so i ran to the store after church and bought everything. i had to barrow 2 beers from the neighbor since it was before noon on sunday (no beer sold during this time in texas) and then realized that i didnt have a beer can chicken rack, i dont know how i over looked this... to me and my dad(im only 19 and im home for the summer) quickly made one from an old mig welding wire spool. im kinda an out of the box thinker. haha. so the meat was on the smoker and i could finally relax, or so i thought
so after 3 hours at 225 (i choose to do the 3-2-1 metod for the ribs) the chicken was at 170 so i pulled it off and wrapped in foil and towels then threw it in the cooler to stay hot till everything else was ready. and on went the ABTs
about 2/3 of the ABTs i used green bell peppers instead of jalapenos because most of my family doesnt like heat. but the jalapenos turned out to be not hot at all and had a much better flavor, but both kinda disappeared quickly, i barely remember to take a picture
but unfortunately i was so hungry when the ribs came off i forgot to take picture of all the finished meat
so in hindsight here are the mistake i made starting from the beginning.
i should have put the chickens in a brine over night, i didnt brine at all and they were kinda dry
not having a chicken rack, but thats fixed now
not putting any kind of rub or sauce on the chicken other than the beer, i dont know what i was thinking
and most important not remembering to take pictures of the final product
PS if anyone has any suggestions or criticisms or anything else please chime in, im young (19) and very new to smoking meat but extremely eager to learn everything yall have to offer
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