Recent content by mr.br0wn
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Baby Backs & More W/Q-View
Baby Back Ribs done 3-1-1 method, Ronbeaux's "Bone Schmuckin' Good Chicken"(Sorry Ron I had to try that chicken it looked so good! :P ) Bear Apple Baked Beans and Pineapple Slaw. 1st my own dry rub and 240deg low rack with hickory smoke & a drip pan full of water and beer.then I mopped with... -
Calzones w/Q-View
I like to use light woods sparsely on breads. The lump charcoal imparts a little smokiness at lower temps and I had some chunks of cherry still in the lump I had used the night before for pizzas.The ceramic is so tight that when you shut the vents down it snuffs the lump out real quick to use... -
Calzones w/Q-View
I actually have a Primo XL oval but a BGE baking stone. the Primo stone is glazed and I thought the unglazed may pull more moisture from the dough for a crisper crust.The Primo's are from right here in the states and I think are a notch above the BGE IMHO -
Calzones w/Q-View
I didn't want to be a forum hog TH so I try not to post all the cooks I do I made extra dough last night and cold proofed it in the fridge for tonights calzones they were made with pizza sauce, dry salami, pepperoni, ham, bacon, onion, fresh Greek oregano, mushrooms and fresh mozzarella on one... -
Chicken Alfredo Pizza w/Q-View
the chicken was smoked over apple wood and the pizza was at high temp for a smoker but most will get up to 450º.I put apple around the edges of the lump charcoal in my Primo XL Oval then light it in the center with a MAPP torch. while the fire is spreading I add drip pan racks and put fire... -
Chicken Alfredo Pizza w/Q-View
Mighty fine lookin' vittles you fellas are cookin' up so far! I did a dinner for the church Wednesday night (about 80 folks) and I made Chicken Fettuccine Alfredo Green Beans with yeller/green squash, carrot slivers and toasted pine nuts, Garlic rolls, garden salad and 8 different kinds of cake... -
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3-2-1, more like 3-2-0?
for spares I use the 3-2-1 as a guide line and BB's 3-1-1 but usually I go by the feel of the slab. the bend if you pick up from one end and a little wiggle on the bones is the real method for me. -
backs w/ qview
So I did the 3-1-1 on some back ribs first I rinsed and dried then pulled the membrane and made a sweet rub with some extra cinnamon , chipotle and turbinado. I finally got to try out the V-Rack my folks bought from Primo for me for X-mas .smoked over Hickory @ 220 for 3 hours flipped them once... -
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mesquite breasticles Q-View
I put them on @ 425F for 20 mins turning once at 12 min mark. I started the potatoes on the cooker and finished them in the oven so I didn't have to add the extended grids to the XL Oval -
mesquite breasticles Q-View
I cut boneless/skinless chicky breasticles into 3rds (tender and then in half)and sprinkled with a sweet and hot rub then wrapped them in bacon and cooked them over hot lump with mesquite smoke. I had tossed a couple of pounds of fingerling potatoes in EVOO, Kosher Salt, Cracked pepper... -
Butts Are On ....Set it & forget it
Welder I always use turbinado sugar (sugar in the raw) or demerara because it still has the natural molasses in it and adds a much deeper flavor and IMHO a crispier bark because of the larger granules -
Butts Are On ....Set it & forget it
Well I am not quite sure about this q-view thing so someone will have to tell me what that's all about but here are some explanations and images I left the butts on until they hit 220F so they would actually get a harder crust (Mr.Br0wn) and soak up more juice from various extras...I'll...
