BRITU Ribs almost done...

A little rain hasn't slowed me down, temp dipped a little, but recovered nicely.

Grilling corn on the cob on the gas grill right now.

I love Smoke Day!

Forgot to mention...6 racks of baby backs! Oh yeah!

dodging storm clouds here, 3 racks of spare ribs-pototoe salad-baked beans-abts-corn on the cob

I guess it's been decided by my wife and sons who will be visiting this weekend, one from Florida and one from Maine (sons) . Today smoked/grilled chicken halves, tomorrow baby backs, Monday grilled steak tips and veggies, Tuesday brisket. Then on Wednesday, I have to do a chuck for a coworker. I'll have to make a beer run tomorrow too. Enjoy the weekend everybody.

At six am I put one rack of spares (and trimings on the side) on top, 9# butt on the bottom. Lunch and dinner! Lunch was excellent, despite letting the ribs stay on too long (in foil) while away from home doing a fencing project... Butt just came of into the cooler to sit now. Dinner should be excellent!

Pulled Pork, Slaw, Baked Beans, some nice homemade cornbread, and some Boars Head hot dogs grilled on the weber with all the fixins.

great day. Sold out in 1 hr 45 min - 240 pulled pork sammiches. Made $400 for the school. 8 butts over 4 days. Great fun.

Cheers,
Michael

Half-way in to 67# of pork butt this weekend (8 butts). It's all going in the freezer though (minus a little sampling of course). Serving up pulled pork next weekend for my bro's wedding rehearsal dinner. On only my second cook with my WSM 18" and I'm loving how it makes me look like a pro.

Fantastic cooking weather here in KS.

I smoked my favorite Tri-Tip.

DOH! I've been posting in the main forum (on the ONE DAY we have to use this one...!)

Well, as I said over there (with 2 13# briskets as payload):

quote:

13 hours in and steady burning at 230 with ONE damper at 50%. All systems GO! We're going around the dark side of the moon now.

Godspeed, Volcana. We'll talk to you again just prior to splashdown.........

TMF

Talk about Sloooooooww cooking. I am starting two days late, but the smell coming from my WSM is amazing. Minon method, with about 8 oak chunks, crusing along at 230 F. 4 slabs of Angus Beef ribs and 2 Angus Beef top round roasts. 4 hours before I fired up the WSM, I rubbed the beef with Worcestershire Sauce and Texas BBQ Rib Rub. The rub had turned to a brown glaze by the time I put it on the smoker. Ain't life fine?

I grilled Roadside Chicken on the 23rd. I did throw in some wood chips in hopes of getting credit for "Smoke Day!" I smoked 2 tri-tips on the 24th!! As always, they were a big hit with the family.

I am cooking 4 butts next weekend for a family member's birthday party.

I am eating well these days!!