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02-09-2014, 07:20 PM
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#61
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4 Rivet Member 
1963 16' Bambi
Stevens Point
, Wisconsin
Join Date: Feb 2010
Posts: 318
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Hey Top
Nice looking brisket. The wind switched to the SW today, thought I could smell something good cooking. That Schlitz isn't too bad a beer either.
I just bought a Rome cast iron waffle iron to be used on the camp stove. Wanting to try it out I whipped up a batch and fired up the stove yesterday morning. By the time I got to the third one the batter froze in the bowl. That's life at minus 4.
Keep cooking.
Tim
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07-04-2015, 10:54 AM
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#62
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Rivet Master  
1991 34' Excella
1963 26' Overlander
1961 26' Overlander
Central
, Mississippi
Join Date: Nov 2006
Posts: 5,919
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July 4th has too many people at local campgrounds and it's too hot to enjoy...so we stay home and do some grillin'
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01-03-2016, 03:34 PM
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#63
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Always learning
1972 29' Ambassador
1962 19' Globetrotter
1951 21' Flying Cloud
Central
, Texas
Join Date: Oct 2010
Posts: 2,881
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Happy New Year!
__________________
Lance
Work is never done, so take time to play!
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01-03-2016, 03:53 PM
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#64
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Moderator
2017 26' Flying Cloud
Alamo Heights
, Texas
Join Date: Aug 2006
Posts: 8,534
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Well, that looks right tasty! Now I'm hungry...
__________________
— David
Zero Gravitas — 2017 Flying Cloud 26U | WBCCI# 15566
He has all of the virtues I dislike and none of the vices I admire. — Sir Winston Churchill
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01-03-2016, 04:30 PM
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#65
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Site Team
2007 30' Classic S/O
Somewhere
, South Carolina
Join Date: Apr 2010
Posts: 6,436
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Yup, me too. Cooking details?
__________________
S/OS #001 2005 Dodge Ram 2500 5.9L 6 Speed
16" Michelins, Hi Spec Wheels, Max Brake, Dexter 4 Piston Disc Brakes, Carslile Actuator, Equal-I-Zer, Dill TPMS. Campfire cook. BMV-712. DEMCO 21K Lb Cast Iron coupler
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01-03-2016, 05:14 PM
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#66
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Always learning
1972 29' Ambassador
1962 19' Globetrotter
1951 21' Flying Cloud
Central
, Texas
Join Date: Oct 2010
Posts: 2,881
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I salted and peppered the rib roast, coated it with fresh, chopped rosemary, and let it sit in the oven to get close to room temperature. I slow cooked it on the BBQ at about 225 degrees until the internal temp was 130F. About 3 hours. I then took it off the BBQ and let it stand, covered with foil for about 40 min before cutting.
__________________
Lance
Work is never done, so take time to play!
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01-04-2016, 09:16 PM
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#67
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Rivet Master
1991 34' Excella
1963 26' Overlander
1961 26' Overlander
Central
, Mississippi
Join Date: Nov 2006
Posts: 5,919
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Quote:
Originally Posted by Top
I salted and peppered the rib roast, coated it with fresh, chopped rosemary, and let it sit in the oven to get close to room temperature. I slow cooked it on the BBQ at about 225 degrees until the internal temp was 130F. About 3 hours. I then took it off the BBQ and let it stand, covered with foil for about 40 min before cutting.
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I've enjoyed a temp controlled fan that adapts to my smoker. I set ribs at 225 and a single set of charcoal will run for 6-8 hours.
Yum yum yum. I've run the fan off a elcheapo inverter while boon docking.
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