My plans are doing 3 packer briskets, 2 racks of spareribs, 2 whole chickens, assorted sausages and baked beans. The briskets are going on my bbq pit first thing Sunday morning. It's an 18 inch pipe with an offset firebox that will hold the briskets just fine. I plan on doing one chicken in this pit and one in the Bradley for a comparison test. The ribs will go on the pit when I take the briskets off after 8 hours or so. Sausages and beans are getting smoked in the Bradley. I do this much cause once i get the bbq pit up to temp, I cook a lot. 2 briskets will be separated in flats and points, then vacumned sealed in our Tilia and frozen. This way we can have real bbq just about anytime we want. Some of the other stuff we'll have as it comes out of the pit or smoker along with baked potato salad and maybe cole slaw
Looks like you're gonna be real busy. Only thing I'm making is 40 ABTs and the Cinnabon Cinnamon cake :). Two brothers taking care of the meat.
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ABTs?? What is that magic??
Quote from: sjmcdowall on May 11, 2012, 05:17:16 AM
ABTs?? What is that magic??
Kinda like magic, one minute theyre there and the next, their all gone ;D
(http://img.tapatalk.com/a6cd09e2-5b9a-751e.jpg)
Fresh jalapeños, halved, seeded and deveined (I'm a wuss ;D) Stuffed with a mixture of cream cheese, Owens country sausage, Monterey jack cheese, green onions, and wrapped into a lovely Lil not so Atomic Buffalo Turd (abt) with bacon then I put them in my SRG.
SRG by charbroil. It's the $hit.
(http://img.tapatalk.com/a6cd09e2-5d21-ae90.jpg)
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Nice looking turds there, mike ;D
Quote from: rexster on May 11, 2012, 03:50:59 PM
Nice looking turds there, mike ;D
And tasty too ;D
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