This weekend is going to be a whirlwind. Not only is it Thanksgiving, but I am treating close friends of mine and their family (20 people) to a smoking experience.
Get get you up to speed...they are Greek, I'm Italian...we are all foodies. They are two brothers that married two sisters and have 8 kids...some are married with kids now. One of the brothers build an outside Pizza Oven and several times a year, the Rckcrwlr Family gets invited to partake.
I have been wanting to have them over...and this Saturday was the only time that their whole and I am stressing, whole family is home from Colleges, California, Virginia, etc.
Now that you are up to speed...here is what I am planning for dinner:
2 Briskets
2 Butts (Pulled)
48 ABT's
Smoked Beans with more Brisket
Sweet'n Sour Claw
Creamy Slaw (Wife likes it)
Picking up the Briskets and Butts on Wednesday from the butcher. Need to call the Produce Supplier for some nice Jalepenos. Thawing out the Home Made Chorizo for in the ABT's.
I guess my question to everyone is...
Am I missing anything?
Are there any suggestions?
Adult beverages!
Quote from: squirtthecat on November 19, 2012, 06:46:03 AM
Adult beverages!
(http://i868.photobucket.com/albums/ab242/nepas1/icons/yeahthat.gif)
Quote from: NePaSmoKer on November 19, 2012, 06:49:58 AM
Quote from: squirtthecat on November 19, 2012, 06:46:03 AM
Adult beverages!
(http://i868.photobucket.com/albums/ab242/nepas1/icons/yeahthat.gif)
The funny thing about that is they, the parents, don't drink. I'll have some stuff here but the kids tend to respect their parents and not drink either.
MzRckcrwlr will be indulging with an incognito beverage holder. ;)
Quote from: GusRobin on November 19, 2012, 07:03:55 AM
Quote from: Rckcrwlr on November 19, 2012, 06:44:06 AM
Am I missing anything?
Yeah, my invitation ::)
I was betting on NPS or STC coming up with that one...but I guess with the lack of Beverages, they will wait for the leftovers. LOL
Quote from: Rckcrwlr on November 19, 2012, 07:07:27 AM
Quote from: GusRobin on November 19, 2012, 07:03:55 AM
Quote from: Rckcrwlr on November 19, 2012, 06:44:06 AM
Am I missing anything?
Yeah, my invitation ::)
I was betting on NPS or STC coming up with that one...but I guess with the lack of Beverages, they will wait for the leftovers. LOL
Figure I could do the disguised drink thing also
I would still offer a shot of Sambucca as an after dinner drink. The Black licorice flavor helps settle the stomach and remove the full feeling. If I recall it is Greek in origin. Jagermeister does the same thing. However the college kids drove the price of that through the roof.
What kind of BBQ sauce are you going to be offering? Store bought or home made?
Quote from: Tenpoint5 on November 19, 2012, 09:25:35 AM
I would still offer a shot of Sambucca as an after dinner drink. The Black licorice flavor helps settle the stomach and remove the full feeling. If I recall it is Greek in origin. Jagermeister does the same thing. However the college kids drove the price of that through the roof.
What kind of BBQ sauce are you going to be offering? Store bought or home made?
I have some Black Sambucca that is always on hand. I was raised on Anisette (The Italian Version) with 3 Espresso Beans...An example of how times have changed...the men and boys would go to the parlor. The Men would drink their Anisette and smoke, the boys would have a half shot of Anisette and play games. The women cleaned up after dinner and then prepared dessert.
Three homemade sauces:
Brisket Sauce
Carolina Mustard Sauce
Vinegar Based Sauce (Any suggestions)
I'd do a Piedmont style sauce... That's what Starnes is. Sorta.
Something along these lines..
QuoteFat Johnny's Bastardized Piedmont Sauce
(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS.
Somewhat similar to Blues Hog Tennessee Red in some ways)
1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder
Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle.
Great with Carolina style pulled pork BBQ sands.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note from Keri - if the recipe comes from Chez John, then you can depend on it! I know of several competitiors that are using this recipe with their pulled pork turn-ins and having great success with it.
Keri C, smokin' on Tulsa Time
These are the two that I am doing...
Texas Brisket Sauce
1 cup Heinz Ketchup
2/3 Cider Vinegar
1/3 Brown Sugar
3 tbs Worcestershire
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp ground black pepper
1/4 tsp cayenne pepper (I use Ancho Pepper)
Combine all the ingredients in a medium sauce pan,bring to a boil. Lower temp and cover. Let simmer for 30 minutes.
Mustard BBQ Sauce
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
I had a vinegar based sauce but no one really liked it. Any suggestions on one for the Pulled Pork?
On my phone right now but under sauces try my BBQ sauce it works very well on pulled pork
Quote from: Tenpoint5 on November 19, 2012, 12:41:25 PM
On my phone right now but under sauces try my BBQ sauce it works very well on pulled pork
BullDog???
Yep here it is
1 cup ketchup
1/2 cup brown sugar
1/2 cup Dr. Pepper
1/4 cup honey
2 tablespoons Worcestershire
1 tablespoon Dales Seasoning (Sub with Soy Sauce)
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon cayenne pepper (or more depending on taste)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon liquid smoke
Combine and simmer until mixture is smooth (5 to 10 minutes)
Stopped at the butcher today...
These briskets must have come from a Dinosaur...
23 lbs of good old American Brisket
So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_10-55-46_879.jpg)
And BTW, I need to figure in a couple hours for the ABTs
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_10-57-51_182.jpg)
Beans are made...and cooling.
Just used Bush's as the base. Added some brisket chunks and smoked for 2 hours with Mesquite. Dusted some rub on them afterward.
Before serving I am going to fold in some of my Texas Brisket Sauce.
Before:
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_11-40-04_311.jpg)(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_11-43-24_159.jpg)
After:
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_14-54-43_521.jpg)(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_14-56-06_630.jpg)
Of Course Quality Control
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_14-59-37_769.jpg)
Next was getting the Butts ready. I'm doing these early due to time. I have found that Pulled Pork reheats better than Brisket.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-21_13-10-03_90.jpg)
Quote from: Rckcrwlr on November 21, 2012, 08:03:32 AM
23 lbs of good old American Brisket
So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???
Any input on this???
ABT's ready for Saturday...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/2012-11-22_11-27-55_297.jpg)
Quote from: Rckcrwlr on November 22, 2012, 03:54:48 AM
Quote from: Rckcrwlr on November 21, 2012, 08:03:32 AM
23 lbs of good old American Brisket
So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???
Any input on this???
Leave them whole after trimming. Then camel hump them into your racks. They will shrink down . Rotate front to back and top to bottom
Quote from: Tenpoint5 on November 22, 2012, 11:44:09 AM
Leave them whole after trimming. Then camel hump them into your racks. They will shrink down . Rotate front to back and top to bottom
Should I figure the same timing of about 1.25 hours per pound?
So I figured about a 1.25 hours per pound for these Briskets...
I am hovering at about 185 degrees right now. Going to have to FTC for longer than I wanted to.
Guest are coming at 4pm. Should I keep it for the 7 hours or should I FTC for 5 and then do something with them until 3pm?
Not sure why these took less time.