simon1
Self Ignored by Vista
Grilled ribeye, chicken breast, and corn on the cob.
And some broccoli casserole.
And some broccoli casserole.
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
- Start date
simon1
Self Ignored by Vista
National BBQ Month is almost half over and nobody's cookin'?
Anyways...burnt ends from the rib trimmings.
Anyways...burnt ends from the rib trimmings.
Mike, I never thought of that. If you get a whole spare rib there’s always trimmings. Always wonder what to do with them now I know thanks for the tip.
simon1
Self Ignored by Vista
That's what's nice about burnt ends...jist use whats ya gots.
Tonight was grilled chicken wings over lump charcoal and apple wood.
Along with corn on the cob, cast iron skillet squash, and a serrano pepper from the garden. Dang that pepper was HOT!
Youngest daughters college graduation party was Sunday. Had about 50 people over to celebrate (and feed). Was kind of busy and didn't take many pics. Did 2 pork shoulders for 12.5 hrs for pulled pork on my WSM 22 lower rack, 3 back ribs for 5 hrs on WSM 22 upper rack, and 4 large whole chickens beer can style on my Weber E670 gasser. Food went over well and I even received some compliments from my daughters friends.
That’s a big feat feeding over 50 people. Great job.
Thank you sir!
Back ribs and a chicken brined in salt and brown sugar in the Old Country Pecos with pecan wood.
simon1
Self Ignored by Vista
Turkey breast, Italian sausage, and used the last of the Jap peppers for ABTs...over a hickory/apple/post oak mix.
I opted for the sausage and some scalloped 'taters...along with some zucchini squash.
Desert was some wild dewberries from the fence row. Dang they are sweet.
I opted for the sausage and some scalloped 'taters...along with some zucchini squash.
Desert was some wild dewberries from the fence row. Dang they are sweet.
I love smoked turkey at bbq joints but I’ve never done one myself; how did yours turn out? Do/did you brine it ahead of time?
simon1
Self Ignored by Vista
Turned out good...didn't brine it this time. Took it off at about 158 and after it rested a few minutes it got up to the required 165.
Coated some chicken wings, legs, and thighs in mix of baking powder and kosher salt, let sit in fridge for a few hours, then put on Weber 22 kettles - one with a vortex, one with SnS. 40 minute cook time. B&B briquettes with some cherry chunks. Very crispy skin and juicy. Also made some baked potatoes and shrimp skewers on Weber gasser.
Just put 40 pounds of butts in the Weber Smokey Mountain. It’s for a friends daughters 16th birthday party.
Wrapped and back in
Done
kelbro
Alfred Spatchcock
Thanks for posting your butt pix... 
99¢/lb here today. I might do one this weekend.
99¢/lb here today. I might do one this weekend.
Thanks for posting your butt pix...
99¢/lb here today. I might do one this weekend.
They were $1.88 here. I did them for a friend’s daughters 16th birthday party.
Put this in for an overnight
My overnight cook so far
Fifteen hours later
Similar threads
