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BBQ Pictures

 
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Rocky
BBQ Fan


Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC

PostPosted: Tue Jan 10 06 5:11 am    Post subject: BBQ Pictures Reply with quote

Hi everybody. Here is a link to my BBQ pictures. Please share your BBQ pictures for all to see.

http://www.dotphoto.com/go.asp?l=Rocky%27s+BBQ
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Rocky Richmond - Big Drum Smokers

http://www.bigdrumsmokers.com
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krazylegs
BBQ Super Fan


Joined: 18 Feb 2005
Posts: 410
Location: northern california

PostPosted: Tue Jan 10 06 5:15 am    Post subject: Reply with quote

that is some nice looking chow rocky Very Happy
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Roy
BBQ Pro


Joined: 13 Aug 2005
Posts: 654
Location: Toronto

PostPosted: Tue Jan 10 06 5:30 am    Post subject: Reply with quote

Very nice lookin product Rocky! Very Happy The chickens look awesome but the beef ribs were overdone! Shocked Some of the pics don't seem to download.
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Rocky
BBQ Fan


Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC

PostPosted: Tue Jan 10 06 6:42 am    Post subject: Reply with quote

The beef ribs were a bit overdone as far as texture, but they were very moist and tender. Made a great dinner. Everybody loved them with no complaints. In fact, the 2nd slab was eaten up the same night. I hadn't done beef ribs in about 3 years, so I slacked off a bit. Next time I'll get em done just right. Very Happy

I just tested out all the photo albums and all the pictures opened just fine on my end. The best way to check out the pictures is to choose the "Watch Show" option once inside each album. Shows the pics in a slideshow with music. Kinda cool.
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Doc1680
BBQ Super Pro


Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Tue Jan 10 06 11:41 am    Post subject: Reply with quote

That looks great Rocky. Nice smokers.
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Love the voodoo that Q do.

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LS Wong



Joined: 18 Oct 2005
Posts: 15

PostPosted: Tue Jan 10 06 12:06 pm    Post subject: Reply with quote

Rocky: do u mind to share some pictures of ur barrel design, the internal workings etc.? What fuel r u using?
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Rocky
BBQ Fan


Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC

PostPosted: Tue Jan 10 06 8:14 pm    Post subject: Reply with quote

Here is my website. I am a paid advertiser here at the Smoke Ring as well as at Ray Basso's BBQ Forum and the National Barbecue News.

http://groups.msn.com/BigDrumSmoker-BDS/homepage
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Rocky Richmond - Big Drum Smokers

http://www.bigdrumsmokers.com
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(SIC) BBQ
BBQ Pro


Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan

PostPosted: Tue Jan 10 06 8:45 pm    Post subject: Reply with quote

Excellent Rocky, very good looking Q. Thanks, you got me drooling.



Jason
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Backyard Rubs "Rub It With The Best"

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Roy
BBQ Pro


Joined: 13 Aug 2005
Posts: 654
Location: Toronto

PostPosted: Tue Jan 10 06 9:51 pm    Post subject: Reply with quote

Hey Rocky I'm really enjoying the pics! Some wonderful looking grub there and a really interesting rig. PS Never mind about the beef ribs it turns out it was my brain that was a little well done. Very Happy
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Steve-O
BBQ Pro


Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Tue Jan 10 06 10:18 pm    Post subject: Reply with quote

Hey Roxy! Check out his smoker. You might be able to build you something like this. It's a lot like my ECB on steroids.

Nice pics!
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"
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Rocky
BBQ Fan


Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC

PostPosted: Tue Jan 10 06 11:28 pm    Post subject: Reply with quote

No problem Roy. You actually were correct as far as the beef ribs being overdone. They were overdone as far as not being like a medium done ribeye steak. But, they were done more like a juicy falling apart smoky pot roast or short ribs. Heck....it's all good!! Next time though, I'm shooting for the ribeye steak doneness!!

The problem though...around here anyway...is finding really good quality slabs of beef ribs. Seems like all the stores cut out all the good meat by cutting notches between each rib bone. The slabs end up looking like washboards. I was really lucky to find those 2 slabs. The meat cutter at that supermarket ran out of ribeye steaks and had to break down 2 whole ribs....leaving 2 nice meaty slabs.

When I used to cut meat down in Florida for Publix Supermarkets, we cut our own ribeye steaks and always ended up with awesome slabs of beef ribs. We would apply the employee discount and buy them ourselves to take home!! Laughing
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Roy
BBQ Pro


Joined: 13 Aug 2005
Posts: 654
Location: Toronto

PostPosted: Wed Jan 11 06 12:36 am    Post subject: Reply with quote

Yeah I think beef ribs are one of the trickiest things I've done. You want to render the fat off but I don't like em when they're really well done. They are delicious though and I look forward to having another go at them soon. I was interested in the big shoulders you do. Is that what they call a New York Shoulder? I'm supposed to have one delivered this week and any tips would be appreciated. Roy
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Rocky
BBQ Fan


Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC

PostPosted: Wed Jan 11 06 12:50 am    Post subject: Reply with quote

Hi Roy,

We just call them whole shoulders around here. I have to buy them from a meat packing house downtown. They come 3 per case and usually range from 16 to 22 pounds each.

Smoke them just like you would butts, picnics or briskets. I like to start them fat-side down. They take about 25% longer to cook than butts or picnics.

Some people like to chop a little of the crispy skin into the meat. This is great if you are eating it right away, but not if you plan on freezing the meat. The pieces of crispy skin will re-hydrate and become rubbery when you thaw it out and serve.
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Roy
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Joined: 13 Aug 2005
Posts: 654
Location: Toronto

PostPosted: Wed Jan 11 06 2:02 am    Post subject: Reply with quote

Thanks Rocky. I'm kinda new to this game but I learn quickly. I've done some really nice ribs and a number of briskets which I think I got the hang of now. A friend is getting me a big shoulder from a packing house and I'm really lookin forward to that! Laughing I'm struggling with the temps on my Traeger right now...too hot or too cool but I was on the phone to them today and hopefully their fix will work. If I can get a nice 225 in that baby it will make my life, and product, alot better. What kind of internal temp do you take those guys off at 180?
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Rocky
BBQ Fan


Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC

PostPosted: Wed Jan 11 06 2:08 am    Post subject: Reply with quote

Hi Roy,

Yeah, I think I recall some people upgraded their Traegers with a better thermomstat and it made their cooks much easier.

I usually cook shoulders, butts and picnics to 190-195 F.

If you want the meat to be sliced, then take it off at about 175-180 F.
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Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3484
Location: Rehoboth Beach ,Delaware

PostPosted: Wed Jan 11 06 8:22 am    Post subject: Big Drum Smokers Reply with quote

Hello Rocky!
Awsome Retro for those Big Drums...Good to know we have builders like You out there that will support The Smoke Ring Forum's following!
Check out Alien's posts on Project "SNP" under Cookers; this guy is Doin' things that need ta' be done!

Best Regards, Tony
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Rocky
BBQ Fan


Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC

PostPosted: Wed Jan 11 06 9:00 am    Post subject: Reply with quote

Good Lawdy!!! I sure am glad I don't have to worry about any mods in my BDS.

Although it did take me over 2 years of trial and error to get the design 100%. I burnt up a bunch of meat and ruined a few drums in the process.

These baby's are good to go now from the 1st cook. No worries about uneven temps, air leakage, smokestacks, tuning plates, gaskets, seals, firebox's etc. Just fire her up and let her rip.

I definitely give kudos to Alien for all his hard work on those mods!! Very Happy
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SauceBoss
BBQ Fan


Joined: 27 Dec 2005
Posts: 144
Location: Orlando, FL

PostPosted: Thu Jan 12 06 12:16 am    Post subject: Reply with quote

beer can chix look prime....nice pics Smile
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