http://www.amazon.com/SEI-Metal-Spi...id=1437805541&sr=1-1&keywords=spine+bookshelf they make different sizes and colors too - mine are dark grey i think they are called "spine bookcases", there should be a few different manufacturers
About to wrap in foil and smoke till finished. I got the butcher to cut me 5 lbs cut instead of doing the 2 2.5 lbs cuts. I obviously did a mix of peppers instead of just the bell peppers. So far so good. I am ready to devour this thing.
Finally went and bought a plate setter for my egg. Been going ghetto and just using a Dutch oven I had. Tomorrow I'm going to try a pork butt for the first time on it.
don't rush the process. get a good smoke going before you put them on. baste them every hour. squirt them with apple juice to keep them moist.
small chuck roast just went on for a smoke simple rub I put on last night - rubbed with sesame oil added a mix of brown sugar, sesame seeds, minced garlic, fresh ginger, a sweet heat rub and some 4 Rivers brisket rub mix of hickory and maple chips soaked in some beer
Well I really let the temp get away from me. I've been struggling for the past hour trying to get it down. 100* to go. I guess this is what happens when I step inside for a minute after lighting it.
Same thing happened to me earlier. It was sitting steady at 250F for 2.5hrs, and then started slicing peppers. 20 minutes later I take a look at my temp and it jumped up to 300 because it got windy. The internal temp was already 155F, so I said screw it and just threw it on the peppers and wrapped it before tossing it back on. Hopefully things will workout well.
So it's seeming as though the meat is already up to 205F, albeit an hour or so early. What's the best way of keeping the meat in as high of quality state as possible for about an hour before serving? I still have to shred it and evaporate some of the stout off.
Off topic a bit, but saw Taques 's salsa recipe on the first page. Anyone have any good salsa recipes? I don't think I can find green chilies worth a damn in Ohio.
Weird. I pulled it from the grill and checked to see if it is fork tender. It was not by any means. So despite the internal temp being 208, it wasn't ready. I'll just throw it back on for longer. Mind you it was only on the grill for 2 hours after putting it on the peppers and wrapping it.
Took me almost two damn hours, but I finally got the akorn to settle right at 250. About 30 minutes ago I said fuck it and just put the ribs on with all the dampers closed. The temp started dropping slowly from 330 to 320 then quickly dropped down to 280 so I had to go out and open the vents up finally because I realized the fire was finally snuffed out. Set the vents to where I know they should be at and it settled right at 250. Hopefully these ribs turn out well because this was not the relaxing Sunday I thought it would be.
That was me today. Fire has a mind of its own sometimes. Get a bowl and fill it with ice whenever it gets too hot.