BackyardBoss
04-23-2007, 10:26 AM
Spring's finally here! Took a long time to warm up just to the 60's, so this weekend was a first attempt with the new pit in "warm" weather. One thing I can say right off the bat - fire management in January is a whole different animal, it's much easier in warmer weather.
The pit was up and running in no time...
http://images.familyframer.com/bbq/042207/pit.jpg
And I started with a whole chicken and then added a small shoulder clod later on...
http://images.familyframer.com/bbq/042207/cooking.jpg
The strategy on the clod was to try it like a roast, serve it rare (it's supposed to be doable that way) instead of taking it all the way up to 190. I had to pull it off for a while with the internal temp going from 53 to 105 just in the first hour, then put it back on for a final hour and change to get it to 125 before sitting. It could have used another few degrees, but here's the general idea...
http://images.familyframer.com/bbq/042207/clod.jpg
The chicken was a safety valve in case the roast didn't turn out, especially since mother-in-law joined us for dinner...
http://images.familyframer.com/bbq/042207/chix.jpg
Happily, the roast was really good - the table got really quiet when I served it out, and when I asked the mother-in-law if she wanted bbq sauce, she looked at me like I was nuts! Definitely a stamp of approval!
The pit was up and running in no time...
http://images.familyframer.com/bbq/042207/pit.jpg
And I started with a whole chicken and then added a small shoulder clod later on...
http://images.familyframer.com/bbq/042207/cooking.jpg
The strategy on the clod was to try it like a roast, serve it rare (it's supposed to be doable that way) instead of taking it all the way up to 190. I had to pull it off for a while with the internal temp going from 53 to 105 just in the first hour, then put it back on for a final hour and change to get it to 125 before sitting. It could have used another few degrees, but here's the general idea...
http://images.familyframer.com/bbq/042207/clod.jpg
The chicken was a safety valve in case the roast didn't turn out, especially since mother-in-law joined us for dinner...
http://images.familyframer.com/bbq/042207/chix.jpg
Happily, the roast was really good - the table got really quiet when I served it out, and when I asked the mother-in-law if she wanted bbq sauce, she looked at me like I was nuts! Definitely a stamp of approval!