OK guys, I need some brainstorming.
I am having about 40 people over for the holiday. This usually results in some competition, drinking and eating, not necessarily in that order.
I want to smoke something and need some help on how to pull this off.
My thinking is smoked butts, sausage and a tray of beans.
Lemme' here what you got...
Keri's Hog Apple Beans. Do a quick google and you'll find it..
It's out of this world good.
Smoked bacon, beans, apple pie filling (yes), and Blues Hog BBQ sauce. Bake - or better yet - put in the smoker.
Quote from: squirtthecat on June 08, 2011, 10:44:03 AM
Keri's Hog Apple Beans. Do a quick google and you'll find it..
It's out of this world good.
Smoked bacon, beans, apple pie filling (yes), and Blues Hog BBQ sauce. Bake - or better yet - put in the smoker.
Thanks STC...I am all over that one...
Google......GOT IT!
40 people huh? 10 lbs of cooked meat will provide 40 1/4 lb servings of pork per person. That is about what the average eater will consume especially if you have other stuff too like that sausage you're talking about. If you have serious eaters consider 1/3 lb per person. 20 pounds of raw weight butts will yield about 10 lbs of cooked meat. If it were me I would plan on at least 30 pounds of raw weight butts. That way you might wind up with some leftovers for you.
Quote from: KyNola on June 08, 2011, 11:04:01 AM
40 people huh? 10 lbs of cooked meat will provide 40 1/4 lb servings of pork per person. That is about what the average eater will consume especially if you have other stuff too like that sausage you're talking about. If you have serious eaters consider 1/3 lb per person. 20 pounds of raw weight butts will yield about 10 lbs of cooked meat. If it were me I would plan on at least 30 pounds of raw weight butts. That way you might wind up with some leftovers for you.
I've got a mixture of eater levels so I will estimate at the 1/4lb mark.
Now comes the big question...Should I do it in stages or do all 30lbs at once?
I'd do it in 2 smokes. One in advance, and one (at least) the day before..
I may not be the best cook on the forum but I can party with the best of them so here's my advice:
- Above all remember it's about the party, which means not having much to do that day except enjoying your guests.
- Slaw, Bubba, ya' gotta have slaw!
- I'd make it easy on myself by doing the butts well ahead of time and reheating on the 4th.
- I'd probably do the beans the day before to allow the flavors to meld and cut down on what I have to do on party day.
- Make the slaw dressing the night before, mix it that morning, reheat beans and pork, throw some sausage on the grill and spend most of your time hangin' with your buds.
- Paper plates and plastic flatware are the way to go.
- Less gameday prep and cleanup means more drinking time.
And KyNola is too conservative. Alcohol, males, and a holiday are all involved - start with 40 pounds of raw pork and you'll have a few pounds of extra in your freezer for your own use.
Quote from: Ka Honu on June 08, 2011, 11:16:06 AM
And KyNola is too conservative. Alcohol, males, and a holiday are all involved - start with 40 pounds of raw pork and you'll have a few pounds of extra in your freezer for your own use.
I actually had 40 lbs written and went back and changed it! :D
Go with Ka Honu's advice. He is an expert in all things "party". 8)
Quote from: squirtthecat on June 08, 2011, 11:14:51 AM
I'd do it in 2 smokes. One in advance, and one (at least) the day before..
I wanted to have one smoke going when the people came. You know, the smell and all. Maybe I will do the butts ahead of time and then do the sausages when they arrive.
People are not showing up until 3ish so I have time to prep...
Quote from: Ka Honu on June 08, 2011, 11:16:06 AM
I may not be the best cook on the forum but I can party with the best of them so here's my advice:
- Above all remember it's about the party, which means not having much to do that day except enjoying your guests.
- Slaw, Bubba, ya' gotta have slaw!
- I'd make it easy on myself by doing the butts well ahead of time and reheating on the 4th.
- I'd probably do the beans the day before to allow the flavors to meld and cut down on what I have to do on party day.
- Make the slaw dressing the night before, mix it that morning, reheat beans and pork, throw some sausage on the grill and spend most of your time hangin' with your buds.
- Paper plates and plastic flatware are the way to go.
- Less gameday prep and cleanup means more drinking time.
And KyNola is too conservative. Alcohol, males, and a holiday are all involved - start with 40 pounds of raw pork and you'll have a few pounds of extra in your freezer for your own use.
Slaw is already lined up. Both a creamy and a vinegar. Beans will be done with butts, I want the goodness from the butts to collect in the pan.
Thanks for the suggestions. Ka Huno, you need to be a Wedding...I mean BBQ Planner.
Quote from: KyNola on June 08, 2011, 11:25:41 AM
I actually had 40 lbs written and went back and changed it! :D
Go with Ka Honu's advice. He is an expert in all things "party". 8)
Sounds good...
You could have some ABTs or MOINKs going that afternoon when everyone shows up for the 'fresh out of the smoker' experience..
They only take a couple hours.
Quote from: squirtthecat on June 08, 2011, 11:42:17 AM
You could have some ABTs or MOINKs going that afternoon when everyone shows up for the 'fresh out of the smoker' experience..
They only take a couple hours.
I was thinking that too... I need ABTs, it's been too long.
Last time I had a MOINK, it was in high school...and a shot cleared it up.
What the %^$& is MOINK?
Moink = Moo + Oink A precooked meat ball wrapped with bacon and smoked. then a shot of BBQ sauce on top to glaze and finish it. You can also hit them with a little rub prior to smoking
Quote from: Rckcrwlr on June 08, 2011, 11:45:33 AM
Quote from: squirtthecat on June 08, 2011, 11:42:17 AM
You could have some ABTs or MOINKs going that afternoon when everyone shows up for the 'fresh out of the smoker' experience..
They only take a couple hours.
I was thinking that too... I need ABTs, it's been too long.
Last time I had a MOINK, it was in high school...and a shot cleared it up.
What the %^$& is MOINK?
:D
Moo-Oink ball. Bacon wrapped meatball.
Just get some frozen meatballs, thaw for a couple hours, wrap each with 1/2 slice of thin bacon and secure with a toothpick. Smoke for 90-ish minutes, then apply a BBQ sauce glaze and put back in the smoker until the sauce sets. Maybe toss on the grill to crisp the bacon when your guests arrive.
Good stuff, and an easy crowd pleaser..
[edit]
What Chris said!
Quote from: Tenpoint5 on June 08, 2011, 11:49:21 AM
Moink = Moo + Oink A precooked meat ball wrapped with bacon and smoked. then a shot of BBQ sauce on top to glaze and finish it. You can also hit them with a little rub prior to smoking
So Professional...I would have been good with "wrap bacon around a meatball" Ha Ha Ha...Thanks 10.5
Quote from: squirtthecat on June 08, 2011, 11:49:57 AM
Quote from: Rckcrwlr on June 08, 2011, 11:45:33 AM
Quote from: squirtthecat on June 08, 2011, 11:42:17 AM
You could have some ABTs or MOINKs going that afternoon when everyone shows up for the 'fresh out of the smoker' experience..
They only take a couple hours.
I was thinking that too... I need ABTs, it's been too long.
Last time I had a MOINK, it was in high school...and a shot cleared it up.
What the %^$& is MOINK?
:D
Moo-Oink ball. Bacon wrapped meatball.
Just get some frozen meatballs, thaw for a couple hours, wrap each with 1/2 slice of thin bacon and secure with a toothpick. Smoke for 90-ish minutes, then apply a BBQ sauce glaze and put back in the smoker until the sauce sets. Maybe toss on the grill to crisp the bacon when your guests arrive.
Good stuff, and an easy crowd pleaser..
[edit]
What Chris said!
May have to try them out with some ABTs and bag the sausages.
The guys will do the ABT's and the Lady's will go for the Moink Balls. Unless you tell them the same thing I told my future BIL. I told him they came from a swamp rat down in LA called a moink rat. They just cut them to keep the population down they dont kill them. A friend had just mailed them up to me. He wouldn't touch em, until we harassed him for a couple of hours about it. I was informed that he would get me back for that one and that it was a good one.
Quote from: Tenpoint5 on June 08, 2011, 11:59:33 AM
The guys will do the ABT's and the Lady's will go for the Moink Balls. Unless you tell them the same thing I told my future BIL. I told him they came from a swamp rat down in LA called a moink rat. They just cut them to keep the population down they dont kill them. A friend had just mailed them up to me. He wouldn't touch em, until we harassed him for a couple of hours about it. I was informed that he would get me back for that one and that it was a good one.
I was going to go with another angle...some of the women won't touch them and I know of others, like my SIL can't keep her hands off them...and they don't have bacon on them.
I have the menu, now need to hook up with my butcher, who will be there, to get me some good meatballs so I don't have to make them...see Ka Huno, I am learning.
Hot smoked shrimp are good, if you want something else to offer..
Quote from: squirtthecat on June 08, 2011, 12:11:09 PM
Hot smoked shrimp are good, if you want something else to offer..
You had me a Hot...tell me more...
Hot smoked shrimp. Make a simple brine, equal parts of salt and sugar dissolved in water. Brine needs to be cooled. Peel the shrimp and into the brine for no more than 30 minutes depending on how salty your brine is. Then, let the shrimp air dry until "sticky" to the touch. Melt some butter with a bit of your favorite rub in it and brush on shrimp. Dust them with a little more rub and into the smoker.
They don't take long at all. You know they're done when they turn pink/orange.
Alternative to the brine if you have access to liquid crab boil. Take some cold water and add the liquid crab boil until the water turns a very very very pale yellow. No salt or sugar. Shrimp in the brine. 20 minutes is plenty and then follow the rest of the directions as above.
Geez, we ought to charge for this advice. Moink Balls, shrimp, and ABTs are all great "show off while the guests are there" ideas. Be careful with the crab boil; that stuff is hot (but good)!
Quote from: Ka Honu on June 08, 2011, 01:18:09 PM
Geez, we ought to charge for this advice.
Really????
Quote from: Ka Honu on June 08, 2011, 01:18:09 PM
Moink Balls, shrimp, and ABTs are all great "show off while the guests are there" ideas. Be careful with the crab boil; that stuff is hot (but good)!
I will make sure that I share them with you guys...
Quote from: Rckcrwlr on June 08, 2011, 01:22:38 PM
Quote from: Ka Honu on June 08, 2011, 01:18:09 PM
Geez, we ought to charge for this advice.
Really????
Quote from: Ka Honu on June 08, 2011, 01:18:09 PM
Moink Balls, shrimp, and ABTs are all great "show off while the guests are there" ideas. Be careful with the crab boil; that stuff is hot (but good)!
I will make sure that I share them with you guys...
Pay no attention to our wise old sea turtle, he's a good guy.
Here is a very simple recipe for the brined and hot smoked shrimp for you.
http://www.susanminor.org/forums/showthread.php?142-Smoked-Shrimp
Mooinks are really good, I like to get some 'hot pepper jelly' let it melt in a sauce pan then use it to glaze the mooinks. Mmmm.
I made these beans with prime rib but I am sure they would be great doing a butt also;
May 8 2010. Made beans along with prime rib. Put in foil pan on rack under prime rib.
6-8 strips of bacon cut into 1/2 squares
1/2 medium onion,diced
1/2 bell pepper,diced
1-55 ounce can of Bush's original Baked beans
1-8 ounce can of pineapple chunks,drained
1 cup brown sugar,packed
1 cup ketchup
1/2 TBsp dry ground mustard
Saute bacon in fry pan until crispy,remove and saute onion,bell pepper until tender. In a large
mixing bowl combine beans,pineapple,brown sugar,ketchup and dry mustard. Stir in bacon pieces and
vegetables. Pour into pan and mix. If it looks dry add more ketchup 1/4 cup at time. PLace in smoker
for 2 1/2 to 3 hours. Temp must reach 160 or place in oven and bake for 1 hour. Beans were excellent.
pulled pork, ABT's , moink balls. dips, chips, beer, booze. and cant forget good music
Quote from: KyNola on June 08, 2011, 01:59:51 PM
Pay no attention to our wise old sea turtle, he's a good guy.
Here is a very simple recipe for the brined and hot smoked shrimp for you.
http://www.susanminor.org/forums/showthread.php?142-Smoked-Shrimp
I know, all is good.
Quote from: pensrock on June 08, 2011, 03:04:50 PM
Mooinks are really good, I like to get some 'hot pepper jelly' let it melt in a sauce pan then use it to glaze the mooinks. Mmmm.
That sounds awesome. I have some Habenaro Jelly...may have to "Light Up"" a couple Mooinks.
Quote from: watchdog56 on June 08, 2011, 03:31:21 PM
I made these beans with prime rib but I am sure they would be great doing a butt also;
May 8 2010. Made beans along with prime rib. Put in foil pan on rack under prime rib.
6-8 strips of bacon cut into 1/2 squares
1/2 medium onion,diced
1/2 bell pepper,diced
1-55 ounce can of Bush's original Baked beans
1-8 ounce can of pineapple chunks,drained
1 cup brown sugar,packed
1 cup ketchup
1/2 TBsp dry ground mustard
Saute bacon in fry pan until crispy,remove and saute onion,bell pepper until tender. In a large
mixing bowl combine beans,pineapple,brown sugar,ketchup and dry mustard. Stir in bacon pieces and
vegetables. Pour into pan and mix. If it looks dry add more ketchup 1/4 cup at time. PLace in smoker
for 2 1/2 to 3 hours. Temp must reach 160 or place in oven and bake for 1 hour. Beans were excellent.
That sounds awesome...
Quote from: beefmann on June 08, 2011, 03:31:37 PM
pulled pork, ABT's , moink balls. dips, chips, beer, booze. and cant forget good music
Add Bongo Ball and CornHole...and there's a party.
Keri's Hog-Apple Baked Beans
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite)
Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.
This recipe began life as APPLE PIE BAKED BEANS from somewhere on the web, but I think I've made enough changes to it now to claim it as my own. Smiler This is my standard for baked beans anymore.
*This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Quote from: Rckcrwlr on June 08, 2011, 07:25:26 PM
Quote from: NePaSmoKer on June 08, 2011, 07:00:01 PM
Keri's Hog-Apple Baked Beans
That is awesome
Another reason to do some of the pulled pork in advance... ;)
I've cheated and used apple sauce, but the apple pie filling is the way to go. Do as she suggests and give it a rough chop or two to break it all down.
Quote from: Ka Honu on June 08, 2011, 01:18:09 PM
Geez, we ought to charge for this advice.
Quote from: Rckcrwlr on June 08, 2011, 01:22:38 PM
Really????
Yes, really. Lucky for you we accept photos of the cook as currency. Post 'em as you go.
I'm doing a 30 lb piece of pork leg this weekend for a staff party on the 29th. Should be about 20 people. I'm lazy though--i'm getting them to g=bring all the side dishes.
T2
Quote from: tsquared on June 09, 2011, 08:13:40 PM
I'm doing a 30 lb piece of pork leg this weekend for a staff party on the 29th. Should be about 20 people. I'm lazy though--i'm getting them to g=bring all the side dishes.
T2
Sounds awesome...share some pics...
So here is my planned menu:
ABT's
Moinks
Smoked Shrimps
Smoking 4 butts
Carolina BBQ Sauce
Another Sauce??? (Suggestions)
BBQ Beans
Hot Dogs
Slaw (Creamy and S/S)
Dusted Buns
Red Onion
Jalapenos
Beverage of Choice
Any thoughts or suggestions? What is a good sauce option? I will be making my Mustard based Carolina Sauce. Want another option.
Thanks
OK...change of plans...
My bro is bringing over his Bradley too.
Now I can run two butts in one and a butt with beans in the other.
I have gone boneless butts in the past. I am thinking of going with bone-in this time around. Hoping to do about 24-30 lbs. Adding the beans towards the end...
Quote from: Rckcrwlr on June 29, 2011, 01:50:55 PM
OK...change of plans...
My bro is bringing over his Bradley too.
Now I can run two butts in one and a butt with beans in the other.
I have gone boneless butts in the past. I am thinking of going with bone-in this time around. Hoping to do about 24-30 lbs. Adding the beans towards the end...
I prefer bone-in, the marrow from the bone imparts more flavor. Keep in mind that butts with bone are going to take longer to reach the desired temperature than you have experienced with boneless butts.
Quote from: Habanero Smoker on June 30, 2011, 01:36:32 AM
Keep in mind that butts with bone are going to take longer to reach the desired temperature than you have experienced with boneless butts.
Thanks for the heads up... Any idea on the additional time? Is it an hour or 4 hours? My 8 lb boneless take about 18 hours.
It shouldn't be that significant. If you already have ftc time calculated in your smoke/cook that should be more then enough time to cover the difference.
Quote from: Rckcrwlr on June 28, 2011, 07:40:42 PM
What is a good sauce option? I will be making my Mustard based Carolina Sauce. Want another option.
I have made this sauce that NePas posted. I made it as is for mopping, and added some Meis breading to thicken it and use it as a BBQ sauce.
http://forum.bradleysmoker.com/index.php?topic=22405.msg270909;topicseen#new (http://forum.bradleysmoker.com/index.php?topic=22405.msg270909;topicseen#new)
Quote from: Rckcrwlr on June 28, 2011, 07:40:42 PM
So here is my planned menu:
ABT's
Moinks
Smoked Shrimps
Smoking 4 butts
Carolina BBQ Sauce
Another Sauce??? (Suggestions)
BBQ Beans
Hot Dogs
Slaw (Creamy and S/S)
Dusted Buns
Red Onion
Jalapenos
Beverage of Choice (WHAT??? There something OTHER then beer???)
Now there a party everyone on this forum wishes they will be at!!! WOW...that a MENU!!! Just remember...no pictures...party didn't happen!!! ::) ::) ::)
Remember to NOT serve tea at your Independence Day party in support of our "Indian" brothers at the Boston Tea Party!!! ;D ;D
Ray
Quote from: Habanero Smoker on June 30, 2011, 01:07:17 PM
It shouldn't be that significant. If you already have ftc time calculated in your smoke/cook that should be more then enough time to cover the difference.
Party starts at 4pm. I was thinking on FTC'ing at 2pm. Puts me at about 7pm on Saturday as a starting point. I would rather have it sit in FTC than have a bunch of hungry #$*# staring at me.
Quote from: GusRobin on June 30, 2011, 01:48:28 PM
I have made this sauce that NePas posted. I made it as is for mopping, and added some Meis breading to thicken it and use it as a BBQ sauce.
http://forum.bradleysmoker.com/index.php?topic=22405.msg270909;topicseen#new (http://forum.bradleysmoker.com/index.php?topic=22405.msg270909;topicseen#new)
I'll have to check that one out. I would like to offer three sauces, My Mustard Based Carolina, a vinegar based Carolina and a red sauce.
Quote from: rdevous on June 30, 2011, 01:55:23 PM
Now there a party everyone on this forum wishes they will be at!!! WOW...that a MENU!!! Just remember...no pictures...party didn't happen!!! ::) ::) ::)
Wife just doesn't understand... LOL
Quote from: rdevous on June 30, 2011, 01:55:23 PM
Remember to NOT serve tea at your Independence Day party in support of our "Indian" brothers at the Boston Tea Party!!! ;D ;D
Ray
No Tea it is... ::)
Though it is hard for me to judge what the additional time may be for you. I smoke/cook my butts at 200°F, and take them out at a lower internal temperature then others. I would think 2 -3 additional hours as a cushion should be more than enough.
Quote from: Habanero Smoker on July 01, 2011, 02:15:22 AM
Though it is hard for me to judge what the additional time may be for you. I smoke/cook my butts at 200°F, and take them out at a lower internal temperature then others. I would think 2 -3 additional hours as a cushion should be more than enough.
Thanks man...
I will start the photo story today when I prep the butts...
Starting this Journey to the 4th involves...
Two Butts...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0241.jpg)
Nah...let's make that four Butts...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0242.jpg)
I gave them a little trimming...and gathered up the "love" for them
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0240.jpg)
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0245.jpg)
Wrapped them tight in some bags waiting for Tomorrow...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0246.jpg)
CT and Butt Rub.. Good stuff..........
Picked up my bro's 4 rack and ready to go. Tomorrow can't come soon enough.
Quote from: squirtthecat on July 01, 2011, 05:59:34 AM
CT and Butt Rub.. Good stuff..........
What Squirt said. ;D
Them butts is gonna be GOOD! Looking forward to watching this all transpire.
Will be making the moinks tonight and throwing them in the freezer.
ABT's will be built tomorrow in preparation for Sunday...
Mooinks are in motion...
Started with 4lbs of Ground Chuck
3/4 C Favorite BBQ Sauce
2Tbls Garlic
1 C Plain Bread Crumbs
Salt and Pepper to taste
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0248.jpg)
Made them about 1.25" balls...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0249.jpg)
Throw them in the oven at 400 until done...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0250.jpg)
The Buffalo's are working up a...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0253.jpg)
And the Mooinks are done until tomorrow...where they will get the Oink added...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0256.jpg)
Smoke Command Center Ready...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0257.jpg)
Starting with the ABTs, I got 24 Big Jalapenos and split and cleaned them out...
I then made a mixture of cooked Homemade Chorizo Sausage and Cream Cheese. Blended it up so there were no big chunks and then stirred in shredded Cheddar...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0259.jpg)
I stuffed the peppers full of the mixture and set them aside.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0260.jpg)
After that I got some fresh smoked pepper bacon from my butcher to wrap them up.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0264.jpg)
Soon the Mooinks were calling me...
I gave them a little lovin' also by dressing them with some piglet...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0266.jpg)
And here they sit, basking in the glory of BACON.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0263.jpg)
One of my dogs was giving me the look when doing the Mooinks...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0263.jpg)
One of my dogs was giving me the "look" when I was doing the Mooinks...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0261.jpg)
Being that these are going to be running for about 20 hours, I decided to add a chimney to the boxes. Picked these up at HD for $7.
I put a little dab of adhesive on the vent adjustment arm so that it will hold it in place but I still have the ability to open and close the vent.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0270.jpg)
I have opted for Mesquite this time around. Looking at 5 hours of smoke and the rest of the time, LOW and SLOW...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0269.jpg)
While things were heating up, My daughter started on the sauces. I have elected to offer three sauces: Carolina West, Carolina East and Memphis.
They are done, cooled and packaged for disbursement.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0268.jpg)
It's amazing the variances of temperature from the 4 rack to the 6 rack.
My 6 Rack is on the left, my bros 4 rack is on the right. They were both were heating up for over hours and set at 280 degrees.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0271-1.jpg)
With that, his is definitely more efficient. 17 hours and his are done... Mine is sitting at an IT of 171.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0272.jpg)
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0273.jpg)
Party doesn't start until 4pm. I have them FTC'd now. Hoping I can hold them off until about 2pm. I will then pull them and get them in the roaster to keep warm. How long do you think I can pull off an FTC???
I foil and cover with towels in those 3" thick foam coolers from Omaha Steaks. It's still 'burn your fingers' hot after 5 hours.
Quote from: squirtthecat on July 03, 2011, 07:46:51 AM
I foil and cover with towels in those 3" thick foam coolers from Omaha Steaks. It's still 'burn your fingers' hot after 5 hours.
Great to hear... I have it in one of my good plastic coolers...
Glad to hear Carey...When you're away from it for so long, you forget how much fun it is.
So the butts are done and FTC'ing until pulling time.
Threw in the ABTs in my bros Smoker and the Mooinks and beans in mine... figure about 2-3 hours for them or until the bacon is crispy..
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0276.jpg)
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0275.jpg)
What a freakin' night. I had the Butts FTC'ing for close to 5 hours and when I took them out to pull, they were still hot enough to burn your hands. Of the three sauces that I offered, here is what the consensus was...Western Carolina won over, next was the Eastern Carolina. Most found a combo of the Memphis and Eastern Carolina was the best of both worlds.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/4thofJuly2011001.jpg)
Never got a pic of the ABT's or Mooinks. But they were a hit. I only had one of each and they are gone.
Another Smokefest is in the books.
Gotta start planning another one.
My invite letter musta been lost in the mail?
Looks like a great feast and good time.
Very nice! I feel the pain you are feeling today..
Quote from: Rckcrwlr on July 02, 2011, 03:42:35 PM
One of my dogs was giving me the "look" when I was doing the Mooinks...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0261.jpg)
Cool pup.
Thats the can i have one pretty please look ::)
Quote from: NePaSmoKer on July 04, 2011, 08:01:17 AM
Cool pup.
Thats the can i have one pretty please look ::)
or the "as soon as he looks the other way i think i can grab one" look