Suprfast BBQ Thread

suprfast · 10-14-2009, 05:10 PM

I hope this is the right place, if not too bad. I was going to post this in the healthy section, but you will soon see why i didnt.

MEAT, its whats for dinner.

Let me start off by showing off the beast of beasts. It needs a touch up of paint, but still performs like a champ. As you can see it is a 55gallon drum(that was 100% brand new, never seen a chemical in its life, nor had the horrible lining on the inside) that has been modified with one ball valve and two close thread ports on the bottom for oxygen. I modified a weber bbq that i found so i can have extra room to make it a double decker smoker. Enjoy.

IronAddict · 10-14-2009, 05:16 PM

Why my friend, that is just beautiful!

I loves me some BBQ.

suprfast · 10-14-2009, 05:17 PM

Okay, now what does it do.

how does bbq beef short ribs and st louis style pork ribs sound? Probably not as good as they look.

This is the membrane that must be removed

Mustard is used merely as a medium for the rub to stick. Mustard flavor is gone after the smoke.

A little sauce and its done

Oh so tender.

suprfast · 10-14-2009, 05:18 PM

Quote:

Originally Posted by IronAddict

Why my friend, that is just beautiful!

I loves me some BBQ.

You chimed in too soon, now take a look

IronAddict · 10-14-2009, 05:49 PM

Quote:

Originally Posted by suprfast

You chimed in too soon, now take a look

What? You're now gonna tell me that the droppings from the meat to the coals is gonna cause me cancer?

Well, how about movement my good friend.

Besides, cancer is the new black.

suprfast · 10-14-2009, 06:35 PM

I have no idea what you just said, but thanks for looking

Triple Threat · 10-14-2009, 07:16 PM

IronAddict · 10-14-2009, 07:20 PM

I guess that's just a west coast thing!

**IainDaniel** · 10-14-2009, 07:21 PM

another smoker eh?

I like your homemade smoker. That is pretty sweet.

I use a weber smokey mountain.

I have a pretty mean pulled pork, need to try some short ribs though. they look good.

suprfast · 10-14-2009, 07:42 PM

Im in CA, how much more west coast can you get unless you are in Hawaii/Alaska.

I started with the red bullet Brinkman electric when i lived in an APT(ill post pics of some goodies from those days) and upgraded to a large brinkman Smoke n Pit(with side box) that i disliked. Decided to build a drum when i found out it was cheap to do so, and i love vertical smokers more than offsets.

Im not a big pork person but it goes great for parties. Im learning to eat pork a little more and more now that im trying to up my BBQ skills.

Enough talking more pictures

Smoked chicken breast with bbq sauce

IronAddict · 10-14-2009, 07:47 PM

A good griller next door makes a great best friend!

suprfast · 10-14-2009, 08:17 PM

I love to feed friends, stop on by. I usually make so much extra and send it home with the company

**IainDaniel** · 10-15-2009, 07:37 AM

Quote:

Originally Posted by suprfast

I love to feed friends, stop on by. I usually make so much extra and send it home with the company

Yep the joys of smoking.

I always get asked to cook something up for parties or functions with friends

jurg · 10-15-2009, 01:23 PM

you rule..i got hungry now. fuck

suprfast · 10-15-2009, 01:35 PM

Quote:

Originally Posted by IainDaniel

Yep the joys of smoking.

I always get asked to cook something up for parties or functions with friends

I think that is one of the best feelings of BBQ. Ive been smoking for some time now and im always wondering if people truly like the food as much as i do, or if they are just being nice. When they ask for some ribs, tri tip, or lamb i know that they really do like it.

Pulling a tri tip out right now. Keep updated for this weekends pics.
kris

**IainDaniel** · 10-15-2009, 01:37 PM

Quote:

Originally Posted by suprfast

I think that is one of the best feelings of BBQ. Ive been smoking for some time now and im always wondering if people truly like the food as much as i do, or if they are just being nice. When they ask for some ribs, tri tip, or lamb i know that they really do like it.

Pulling a tri tip out right now. Keep updated for this weekends pics.
kris

Nice keep wanting to try a tri-tip. Look forward to seeing it.

suprfast · 10-15-2009, 01:47 PM

Ive heard rumors that the more up north a person is, even in the states, the harder it is to find a "tri tip". From what i read on BBQ forums i frequent, they just rename the "tri tip" that we know with its actual cut of "BOTTOM SIRLOIN".

Not sure if this is an issue in Canada.

**IainDaniel** · 10-15-2009, 01:59 PM

Yep same cut. different name.

Just have to have a butcher

you won't find it in a grocery store around here.

The Butcher I use, is pretty big in the Canadian smoking ring.

suprfast · 10-15-2009, 02:05 PM

Well, this is a BBQ thread for all. Post up the pics of smoked protein. Maybe ill get new ideas and recipes to try out.

**IainDaniel** · 10-15-2009, 02:09 PM

Here is a whole pork shoulder on my WSM 18 lbs

suprfast · 10-15-2009, 02:56 PM

nice bark. Did you foil it at all?

**IainDaniel** · 10-15-2009, 03:00 PM

Quote:

Originally Posted by suprfast

nice bark. Did you foil it at all?

No foil at all. tons of fat and connective tissue in the meat to the melts off and keeps it moist. I think it took 16 hrs to cook

**Merkaba** · 10-15-2009, 11:44 PM

Ok I love this thread! Way to go!

suprfast · 10-16-2009, 12:19 AM

If you like, then i shall post more.

Dinner for tonight(well not all the dinner, just the meat portion)

Smoked tri tip w/mesquite and hickory wood
Removed all fat(just watching my figure ladies). Coated with Worcestershire sauce so seasoning has something to stick to. Seasoned the tri tip heavily with kosher salt, crushed black pepper, and garlic powder. Smoked at 250°F until internal temps reached about 140° which left it nice and medium in the middle and a good bark on the outside.

Check out that smoke ring. I think i let it sit too long before carving and eating, but flavor was top notch. Next time ill make sure my workout partner is on time so i can eat it while its piping hot.

Next on the smoker was Boneless Skinless Chicken Breasts. I hate wasting valuable smoke for only one piece of meat. Ill have breakfast tomorrow, and lunch. Im sure ill smoke again for dinner.
Chicken was coated with olive oil then rubbed with a McCormick chicken rub. Quite tasty.

End result, not bad. Not a huge poultry smoked fan, regardless of the wood used(mesquite and hickory a tad strong for poultry). Chicken had a nice pinkish color from the smoke(yes it was cooked all the way through, 170°F internal).

Salivate
Kris

**Built** · 10-16-2009, 03:13 AM

<orgasm>

suprfast, I want to have your babies. That meat is falling off the bone... <cries>

Gaaaah there are NO good rib joints in Vancouver. Okay Montana's, they're pretty good but that's seriously it and it's a half-hour drive out of town.

You simply have to come here.

Oh, and we call it tri-tip. I just bought some, as a matter of fact. Gonna fry it up with bacon and eggs for breakfast tomorrow. Dieting.

**calalily1972** · 10-16-2009, 03:29 AM

I want to see Brisket please!!!!! I actually don't like the taste of pork

No idea why; its not a animal thing. I love me some beef brisket though!

**Merkaba** · 10-16-2009, 04:11 AM

Two orgasms in one try....you're my kinda guy. Keep em comin'. I've never done any smoking before but I have one of those grills with the small smoker chamber on the side. I might have to try it now.

**IainDaniel** · 10-16-2009, 07:33 AM

Nice smoke ring on the tri-tip

I have never had much luck with brisket. That is a tough cook for me.

Quote:

Originally Posted by Built

Oh, and we call it tri-tip. I just bought some, as a matter of fact. Gonna fry it up with bacon and eggs for breakfast tomorrow. Dieting.

That is cause you are a westie

nkira · 10-16-2009, 08:00 AM

Well well well..look at that food!! <Drool>

Weber BBQ just launched in my country...Soon I'll be buying one...I hear charcoal one are the best opposed to the gas ones.

**IainDaniel** · 10-16-2009, 08:05 AM

How long did it take to smoke the Tri-tip What was it about 2.5lbs?

10-14-2009, 05:10 PM	#1
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	Suprfast BBQ Thread I hope this is the right place, if not too bad. I was going to post this in the healthy section, but you will soon see why i didnt. MEAT, its whats for dinner. Let me start off by showing off the beast of beasts. It needs a touch up of paint, but still performs like a champ. As you can see it is a 55gallon drum(that was 100% brand new, never seen a chemical in its life, nor had the horrible lining on the inside) that has been modified with one ball valve and two close thread ports on the bottom for oxygen. I modified a weber bbq that i found so i can have extra room to make it a double decker smoker. Enjoy. 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-14-2009, 05:16 PM	#2
IronAddict YOU ME WE Elite Member Join Date: Sep 2008 Location: In my skin Posts: 2,801	Why my friend, that is just beautiful! I loves me some BBQ. The journey of a thousand miles must begin with a single step.

10-14-2009, 05:17 PM	#3
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	Okay, now what does it do. how does bbq beef short ribs and st louis style pork ribs sound? Probably not as good as they look. This is the membrane that must be removed Mustard is used merely as a medium for the rub to stick. Mustard flavor is gone after the smoke. A little sauce and its done Oh so tender. 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-14-2009, 06:35 PM	#6
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	I have no idea what you just said, but thanks for looking 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-14-2009, 07:20 PM	#8
IronAddict YOU ME WE Elite Member Join Date: Sep 2008 Location: In my skin Posts: 2,801	I guess that's just a west coast thing! The journey of a thousand miles must begin with a single step.

10-14-2009, 07:16 PM	#7
Triple Threat End of the world Elite Member Join Date: Jan 2002 Location: Lost Posts: 10,444 Photos: 6

10-14-2009, 07:21 PM	#9
IainDaniel My Role Model Moderator Join Date: Nov 2002 Location: Ontario, Canada Posts: 17,548	another smoker eh? I like your homemade smoker. That is pretty sweet. I use a weber smokey mountain. I have a pretty mean pulled pork, need to try some short ribs though. they look good. Obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it. Michael Jordan

10-14-2009, 07:42 PM	#10
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	Im in CA, how much more west coast can you get unless you are in Hawaii/Alaska. I started with the red bullet Brinkman electric when i lived in an APT(ill post pics of some goodies from those days) and upgraded to a large brinkman Smoke n Pit(with side box) that i disliked. Decided to build a drum when i found out it was cheap to do so, and i love vertical smokers more than offsets. Im not a big pork person but it goes great for parties. Im learning to eat pork a little more and more now that im trying to up my BBQ skills. Enough talking more pictures Smoked chicken breast with bbq sauce 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-14-2009, 07:47 PM	#11
IronAddict YOU ME WE Elite Member Join Date: Sep 2008 Location: In my skin Posts: 2,801	A good griller next door makes a great best friend! The journey of a thousand miles must begin with a single step.

10-14-2009, 08:17 PM	#12
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	I love to feed friends, stop on by. I usually make so much extra and send it home with the company 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-15-2009, 01:23 PM	#14
jurg Registered User Join Date: Dec 2008 Location: german Posts: 44	you rule..i got hungry now. fuck

10-15-2009, 01:47 PM	#17
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	Ive heard rumors that the more up north a person is, even in the states, the harder it is to find a "tri tip". From what i read on BBQ forums i frequent, they just rename the "tri tip" that we know with its actual cut of "BOTTOM SIRLOIN". Not sure if this is an issue in Canada. 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-15-2009, 01:59 PM	#18
IainDaniel My Role Model Moderator Join Date: Nov 2002 Location: Ontario, Canada Posts: 17,548	Yep same cut. different name. Just have to have a butcher you won't find it in a grocery store around here. The Butcher I use, is pretty big in the Canadian smoking ring. Obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it. Michael Jordan

10-15-2009, 02:05 PM	#19
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	Well, this is a BBQ thread for all. Post up the pics of smoked protein. Maybe ill get new ideas and recipes to try out. 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-15-2009, 02:56 PM	#21
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	nice bark. Did you foil it at all? 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-15-2009, 11:44 PM	#23
Merkaba "King of Cheat Meals" Moderator Join Date: Jan 2008 Location: sc Posts: 1,625	Ok I love this thread! Way to go! Ban 2 1/2 's !!!!!! -------------------------------------------- Some Pics. All Natural

10-16-2009, 12:19 AM	#24
suprfast Registered User Join Date: Jul 2009 Location: Merced, ca Posts: 387	If you like, then i shall post more. Dinner for tonight(well not all the dinner, just the meat portion) Smoked tri tip w/mesquite and hickory wood Removed all fat(just watching my figure ladies). Coated with Worcestershire sauce so seasoning has something to stick to. Seasoned the tri tip heavily with kosher salt, crushed black pepper, and garlic powder. Smoked at 250°F until internal temps reached about 140° which left it nice and medium in the middle and a good bark on the outside. Check out that smoke ring. I think i let it sit too long before carving and eating, but flavor was top notch. Next time ill make sure my workout partner is on time so i can eat it while its piping hot. Next on the smoker was Boneless Skinless Chicken Breasts. I hate wasting valuable smoke for only one piece of meat. Ill have breakfast tomorrow, and lunch. Im sure ill smoke again for dinner. Chicken was coated with olive oil then rubbed with a McCormick chicken rub. Quite tasty. End result, not bad. Not a huge poultry smoked fan, regardless of the wood used(mesquite and hickory a tad strong for poultry). Chicken had a nice pinkish color from the smoke(yes it was cooked all the way through, 170°F internal). Salivate Kris 5'8" 207 lbs 225lbs(6.8.09)/207lbs(10.22.09) looking for 200lbs in 25 weeks(a pound a week) Exercise Examples

10-16-2009, 03:13 AM	#25
Built Bioidentical Bodybuilder Super Moderator Join Date: Mar 2008 Location: . Posts: 6,113	<orgasm> suprfast, I want to have your babies. That meat is falling off the bone... <cries> Gaaaah there are NO good rib joints in Vancouver. Okay Montana's, they're pretty good but that's seriously it and it's a half-hour drive out of town. You simply have to come here. Oh, and we call it tri-tip. I just bought some, as a matter of fact. Gonna fry it up with bacon and eggs for breakfast tomorrow. Dieting. Wondering where to start? Confused? This will get you started. Daredevils are Shredded Find out why... (Now you can find out why... in Hebrew!) UD2.Built - My UD2.0 setup.

10-16-2009, 03:29 AM	#26
calalily1972 Moderator Moderator Join Date: Apr 2002 Posts: 22,438 Photos: 1	I want to see Brisket please!!!!! I actually don't like the taste of pork No idea why; its not a animal thing. I love me some beef brisket though!

10-16-2009, 04:11 AM	#27
Merkaba "King of Cheat Meals" Moderator Join Date: Jan 2008 Location: sc Posts: 1,625	Two orgasms in one try....you're my kinda guy. Keep em comin'. I've never done any smoking before but I have one of those grills with the small smoker chamber on the side. I might have to try it now. Ban 2 1/2 's !!!!!! -------------------------------------------- Some Pics. All Natural

10-16-2009, 08:05 AM	#30
IainDaniel My Role Model Moderator Join Date: Nov 2002 Location: Ontario, Canada Posts: 17,548	How long did it take to smoke the Tri-tip What was it about 2.5lbs? Obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it. Michael Jordan

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