4th of July Party Smoke-out

[OU812]

CT and Butt Rub..    Good stuff..........

What Squirt said.  ;D

[KyNola]

Them butts is gonna be GOOD!  Looking forward to watching this all transpire.

[Rckcrwlr]

Will be making the moinks tonight and throwing them in the freezer.

ABT's will be built tomorrow in preparation for Sunday...

[Rckcrwlr]

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



Made them about 1.25" balls...



Throw them in the oven at 400 until done...

[Rckcrwlr]

The Buffalo's are working up a...



And the Mooinks are done until tomorrow...where they will get the Oink added...

[Rckcrwlr]

Smoke Command Center Ready...



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...



I stuffed the peppers full of the mixture and set them aside.



After that I got some fresh smoked pepper bacon from my butcher to wrap them up.



Soon the Mooinks were calling me...

I gave them a little lovin' also by dressing them with some piglet...



And here they sit, basking in the glory of BACON.




One of my dogs was giving me the look when doing the Mooinks...

[Rckcrwlr]

One of my dogs was giving me the "look" when I was doing the Mooinks...

[Rckcrwlr]

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.




I have opted for Mesquite this time around.  Looking at 5 hours of smoke and the rest of the time, LOW and SLOW...




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.

[Rckcrwlr]

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.



With that, his is definitely more efficient.  17 hours and his are done... Mine is sitting at an IT of 171.





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???

[squirtthecat]

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.

[Rckcrwlr]

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...

[Rckcrwlr]

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..

[Rckcrwlr]

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.



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.

[NePaSmoKer]

My invite letter musta been lost in the mail?

Looks like a great feast and good time.

[squirtthecat]

Very nice!   I feel the pain you are feeling today..