![]() I was very impressed with how easily the WSM got up to temperature and held it with very little airflow and tinkering. It was cold out there so I had to warm up a bit: The smoker got to 250 at the dome and 235 at the lower grate very easily and despite the fact that it was 5 degrees and the first few flakes of snow of the year fell it held temperatures well.Īfter the ribs were on for 2 hours I rubbed the chicken with the leftover BRITU rub and put it on the lower rack, moved the ribs up and foiled them with some sauce. The ribs were rubbed with BRITU, I didn’t follow the recipe exactly but made my own Memphis style BBQ sauce to foil the ribs with later on. The ribs were for dinner and the plan was to use the chicken for meals later in the week.įilled the charcoal ring with Royal Oak lump and this bag of cherry wood that was thrown in with the purchase of the WSM. I picked up 2 full racks of baby back ribs and a 5lb. I’d been waiting all week to use my new toy and on Saturday I got the chance. After the ribs were on for 2 hours I rubbed the chicken with the leftover BRITU rub and put it. I put the pan back in the smoker until most of the liquid had evaporated and served it on picnic rolls with some Havarti slices.įirst cook on the new WSM–Baby Backs and chicken Posts about weber smokey mountain written by lousyrock. There are three Wausau area Briqs locations (Weston, Rib Mountain, and Wausau) and this one is the one I go to most often. Another hour and a half and the chuck was probing like warm butter. It was then covered in foil and put back on a 275* smoker. Last weekend I went to the rib mountain location and it was awesome. Also added some beef broth, a little red wine and some Worcestershire sauce. Charming 3 bedroom, 1 bath bungalow on Wausaus East Side. I took it off of the smoker and put it in a foil roaster with a sliced red pepper, green pepper, onion, garlic and jalapeno. house located at 2108 N 3rd St, Wausau, WI 54403 sold for 127,000 on Apr 29, 2022. Īfter close to 4 hours at 250* the beef was reading 160* internal temperature. ![]() A few chunks of maple were mixed in with the lump.Īlso threw some chicken wings on for lunch.Īfter an hour and a half I pulled the wings off. I picked up a 5 lb shoulder roast and rubbed it with kosher salt, black pepper, ancho chili powder, and cumin.įilled the WSM with Royal Oak lump and lit 15-20 Kingsford briqs. I do tend to see people I know there a lot, so I try. I didn’t want to do a brisket so I chose to modify Larry Wolfe’s Pepper Stout Beef recipe. There are three Wausau area Briqs locations (Weston, Rib Mountain, and Wausau) and this one is the one I go to most often. Red Meat Craving – Shredded Beef with Peppers and OnionsĪll week I’ve had a craving for smokey beef.
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