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BigPhil32
BBQ Super Pro
Joined: 05 Dec 2009
Posts: 1742
Location: Frisco, TX
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 Posted: Sep 27 2010 Post subject: BBQ class with Rob Russell of Three Little Pigs - what fun!! |
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So yesterday I was able to go to BBQ 101, Ribs & Chicken here in town. Rob Russell, who used to be on the Three Little Pigs BBQ team was our teacher and he gave a presentation on cooking chicken and ribs competition style. I had a BLAST and even got to take a rack of ribs home. There were free beverages (including beer), we got to eat smoked peach cobbler, smoked chicken wings, smoked chickens, breasts and thighs, ribs and some smoked pineapples as well. It was an AWESOME day, the wether was perfect and I got to go FREE of charge!!!
Here we go...
It was sprinkling in the morning, but it stopped once we began the class...and the temp was around 70!!!
The big smoker we were using to cook all of the racks of ribs that we each prepped...
Shun knives...yes please!!!
Anyone seen or own one of these? I am going to order one as I can get one for about $20 instead of spending $100 on a Thermapen... Rob loves these and told me they are used by HVAC workers...
A smaller smoker we used as well for the pineapples...
Let's get started!!!
Prepping the ribs...
Pineapples...
Spatchcocking a chicken...
Some of the ribs and chicken done...
Pineapples done...they were awesome!!!
Goodness on the smoker...
Peach cobbler on the smaller smoker...
Door prize time...I won these meat gloves!!! I had been thinking about buying some for awhile...too cool!
Rob taking a well deserved break at the tail end of the class...
All in all, it was a great day, especially since I didn't spend a penny!!! We are going to meet again on December 11th to make some sausage, hang out and smoke some goodies, drink beer and tell lies. What elese could a man ask for??? Thanks for looking...
BigPhil...gone...
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1 homemade UDS smoker
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Check out my blog on BBQ joints: http://lordofthesmokerings.wordpress.com/
Smoking since November of 2009... |
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Soapm
BBQ Super Pro
Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City
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| Posted: Sep 27 2010 Post subject: |
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Looks like a great time. Hope you got new skills.
What was put on the pineapples? |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Sep 27 2010 Post subject: |
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Very cool!
At even greater price.
Did you learn anything? If so you wanna share it? |
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tex_toby
BBQ Fan
Joined: 02 Aug 2008
Posts: 396
Location: Sherman, Texas
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| Posted: Sep 27 2010 Post subject: |
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Very nice - tell us more about the December class. I may be interested.
tex 
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20" x 40" Party Gator Pit
Char-Griller Smokin' Pro w/SFB, Side-burner & Rotisserie
Char-Griller Wrangler - My camping grill |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Sep 27 2010 Post subject: |
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That tool just went to the top of list as the next gadget to buy.
Thanks! |
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kingofcool
BBQ Pro
Joined: 05 Dec 2008
Posts: 863
Location: Georgia
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| Posted: Sep 27 2010 Post subject: |
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| Thanks for the heads up on that. I've wanted a thermapen for awhile now but have never found enough money to get one. |
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Big Tone
BBQ Fan
Joined: 06 Dec 2009
Posts: 118
Location: Ridgeville (Lebanon), SC
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| Posted: Sep 27 2010 Post subject: |
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That looks like a great time. Gotta know more about the pineapple. Do you know whats in it?
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Custom Offset
Weber Kettle
Smokey Joe
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Sep 27 2010 Post subject: |
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Philip, awesome pics my man.  The pineapple looks mighty tasty as does the ribs. Thanks for the info on the thermometer that's a great deal.
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Always remember slow and steady wins the race.
Hybrid Cooker |
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killswitch505
BBQ Super Pro
Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM
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| Posted: Sep 27 2010 Post subject: |
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looks like you had a great time and that pineapple is a must try thanks for the share
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Club Disco
| Mrs. K.A.M. wrote: | Those are some of the best looking wieners I've ever seen  |
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zysmith
BBQ Super Pro
Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA
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| Posted: Sep 28 2010 Post subject: |
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| Big Tone wrote: | | That looks like a great time. Gotta know more about the pineapple. Do you know whats in it? |
x2 I want to give that a try.
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Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser |
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Firefighter_Chris
BBQ Fan
Joined: 14 Sep 2008
Posts: 240
Location: Brookville, KS
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| Posted: Sep 28 2010 Post subject: |
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Looks like you had a good time. Rob is a good guy and knows his stuff. I wish I knew this was going on as I would have stopped by since I was in town seeing the parents there in Carrollton. I have taken his and Chris Marks class over the Good One smokers and just purchased a Rodeo for my bbq team. AFter taking his class is when I really got big in to BBQ and started competeing and it didn't take long and we were hearing our name called for awards.
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yndio
BBQ Fan
Joined: 25 Jan 2007
Posts: 274
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| Posted: Sep 28 2010 Post subject: |
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| fyi you can get the fieldpeice for 16 and change @ amazon folks!!! So did you get free knives??? |
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yndio
BBQ Fan
Joined: 25 Jan 2007
Posts: 274
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| Posted: Sep 28 2010 Post subject: |
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| fyi you can get the fieldpeice for 16 and change @ amazon folks!!! So did you get free knives??? |
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Brian Briggs
BBQ Pro
Joined: 25 Dec 2008
Posts: 556
Location: Port St Lucie, Fl.
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| Posted: Sep 28 2010 Post subject: |
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| Is the field piece an instant temp? I have a cheap pen thrmo and it takes for ever to get my reading. |
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loomis1228
BBQ Pro
Joined: 07 Mar 2006
Posts: 608
Location: Lexington, KY
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| Posted: Sep 28 2010 Post subject: |
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I'm loving the site that I found that had the fieldpiece listed. I also found another instant read that I am eyeing for $19.99. It says that it is a constant reading thermometer and it updates within 1 second.
http://www.professionalequipment.com/uei-digital-thermometer-pdt550/thermometer/
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Jesse Gabbard
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"Layla"--customized towable pit
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tacklebox
BBQ Super Pro
Joined: 07 Jul 2009
Posts: 1870
Location: Big Bend, WI
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| Posted: Sep 28 2010 Post subject: |
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Be careful, everyone looking at cheaper therms. You get what you pay for. I looked at that site, and it says that it has an 'update rate' of one second. I think that is the rate at which the readout refreshes. If the therm is at ambient temperature and your meat is at 195°F, depending on the speed of the thermocouple in the probe (and at 20 bucks, I doubt it's that fast  ), your reading could seriously take you up to 20 seconds,possibly more. I repair and maintain high vacuum furnaces on a daily basis, and we need speed and accuracy in our temperature measuring. BTW, most of our thermocouples are around $500.00 each. I'd stick with the Thermapen JM2C YMMV
Sorry for the hijack BigPhil32. Trying to save the BBQ world, and all  I forgot what the OP was 
Looks like a great time was had by all. I'd like to attend something like that, but I'm up here in beer and cheese land, not BBQland. Looks like I'll have to plan a small 'me'-cation next year Thanks for sharing.
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This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
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mnmgri4
Newbie
Joined: 02 Jun 2010
Posts: 52
Location: Green Bay, WI
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| Posted: Sep 28 2010 Post subject: |
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| Can you share any info. on the pineapples please? |
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BigPhil32
BBQ Super Pro
Joined: 05 Dec 2009
Posts: 1742
Location: Frisco, TX
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| Posted: Sep 28 2010 Post subject: |
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Hey guys...thanks for all of the nice comments. I had a blast and am looking forward to the December 11th event, which I hope to have more information on soon. Once I have the information, I will let all of you know.
As for the thermometer, I bought one yesterday for $20.03, shipping included. This was the best price I could find anywhere, so I ordered it. I call a couple of suppliers around here that had them in stock, but from them it was almost $24, so I ordered it online here:
http://compare.ebay.com/like/360302345980?ltyp=AllFixedPriceItemTypes&var=sbar
Rob swears by this and used it all day. I figure for $20 it will work just fine for my purposes. I have been using a cheap one from Walmart that is digital, so this one is a step up for sure. And when I get bored, I can go around the house and checks my ac temps and drive Nikki crazy!!! 
Okay, as far as the pineapple goes, here are the ingredients I remember. I have them written at home, but I think this is all of them.
1 1/2 sticks of butter
Nutmeg - I think it was a teaspoon
Cinnamon - I think it was a tablespoon
Brown sugar - I think it was two tablespoons
With all of these though, just flavor to your liking.
You will need to clarifiy the butter. You need to use UNSALTED butter. Here is the best tutorial I found on how to clarify butter:
http://culinaryarts.about.com/od/culinaryfundamentals/ss/clarifiedbutter.htm
And this is from Wiki, not my small brain!!!
Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.
Clarified butter has a higher smoke point than regular butter and is, therefore, preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter.
Okay, so now all you do with the clarified butter is to mix in the other ingredients, pour it over the chunks that are in the hollowed out pineapple and let it sit on the smoker until the chunks are to your tenderness. We let these go for about 1 1/2 hours and they were just about right. Damn easy to make, damn good to eat.
For those of you who are interested in attending the December 11th event, please PM me so I have your user name and can get back to you once I have the details. I think it is going to be more of a bring your smoker/meat/beer and we have a cookout all day and just hang out, talk and visit with each other and have one hell of a meal at the end of the day. It will take place here in Frisco. Let me know if you have any other questions, and thanks again for looking!
_________________
1 homemade UDS smoker
1 18.5 WSM
Check out my blog on BBQ joints: http://lordofthesmokerings.wordpress.com/
Smoking since November of 2009... |
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Fig Pucker
BBQ Pro
Joined: 09 May 2008
Posts: 609
Location: Central MA
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| Posted: Sep 28 2010 Post subject: |
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| kingofcool wrote: | | Thanks for the heads up on that. I've wanted a thermapen for awhile now but have never found enough money to get one. |
Therma pens are on sale for $89 with free shipping.
Now, $89 is a lot for a thermometer, but $89 is not a lot of money if you really wanted one.
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Andy
WSM 18.5" 22.5", Genesis EP330 |
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Tres Huevos
Joined: 23 Aug 2010
Posts: 6
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| Posted: Sep 29 2010 Post subject: Big Phil |
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Excellent post, great photos and thanks for the pineapple recipe. This has fast become one of my favorite BBQ sites!
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Mike from Corpus |
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