food MikeUSMC: "Bury Me in Smoke"

Many of the things I wanted to say have already been commented!

I see that butcher paper. I want to try that! Smoker looks good full of meat, and I'm glad the old barrel got to cook those poppers.

And dont you guys try to intervention me on the webers. I need the 22.5 Smokey mountain, then I will have all 3 sizes. I just picked up a sweet little Smokey Joe Friday night lol.
 
I won't try to talk you out of it, Andy. I love my 22.5" WSM. Great capacity and keeps a rock steady temperature all night long. When I first got it and saw how much easier it made to smoke meats than my CAB, I wished I would have started with a WSM. I didn't like the $400 price tag, but it was money well spent, and if you watch for private sales some people buy them, screw something up and decide smoking is too much work and let them go for a song. Good luck on your acquisition.
 
Walchit said:
And dont you guys try to intervention me on the webers. I need the 22.5 Smokey mountain, then I will have all 3 sizes. I just picked up a sweet little Smokey Joe Friday night lol.
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Great job Mike! Oh man how cool. Some folks think about things, some folks talk about other people doing things, but apparently you are one of those special few who "do things."  In this instance, you "killed it." Do your thing and leave others to talk about it. I tip my hat dude.... leave your mark and become the source of great story. Wished I'd been there....  :cheers:
 
Smoked a couple of racks of ribs on Father's Day :)
One using Shorerider's rub (:drool:) and a little of my BBQ sauce, as a glaze, at the end.
Other rack, I tried this store bought rub that I've been eying for a while, and some of my mustard BBQ sauce as a glaze. Not at all impressed with this rub. Holy freakin salty, man! I've tried other "Rub Some Butt" rubs that were much better. I LOVE salt, but the "yellow" rack of ribs almost tasted like licking a salt lick, haha. Afterwards, I looked at the ingredients and saw that salt was the first thing listed. Oh well. Live and learn ‍♂️

Smoked over cherry chunks on my whiskey barrel
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Cheers! :cheers:
 
Shorerider said:
I'd be interested to know if both were cooked side by side...
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Yes :)

Shorerider said:
...which rub was which in that second last photo.
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Mustard one on the left; yours on the right. Same as they were on the grill :cheers:

Side note, Shorerider: my ribs don't usually come out that dark when I do "dry" ribs with your rub. Using my BBQ sauce as a finishing glaze darkened them up a little bit. Dry ribs with your rub have a much better color ;)
 
My 8 year old son's little league baseball team is playing in the championship tomorrow, so I'm surprising everybody with a BBQ "out of left field" (< see what I did there? :rofl: )

2 briskets (Malcom Reed's BBQ rub recipe)
2 Boston butts (brined in root beer, the hit with Jess Pryles' pork rub)
2 whole chickens (brining in root beer now. Gonna throw them on early in the morning)

Shorerider, I'm not sharing your rub with fucking anybody, bro! Hahaha! :rofl:
That stuff is: All. For. Me.

I'm trying to time this cook so that everything is done right before the game (11am), and the briskets can rest in a cooler while the kids are playing. Gonna keep the pork and chickens warm on sternos :D

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Gonna be a long night ;)
:cheers:
 
Thanks, everybody! :cheers:

PtMD989 said:
How did the game go?
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Sadly, the "Crazy Red Chickens" (the kids picked the team name ) got SPANKED 8-1. One of the worst games they played all season. Sucks too, because it was against a team that they'd beaten twice in the regular season. Oh well. At least all the kids were in pretty good spirits about it! Nobody even cried! :rofl: There was a running joke going all day that it was MY fault the kids lost "Mike smoked some chickens, then the Crazy Red Chickens GOT SMOKED!" :rofl: Coach playfully told me that I must've jinxed them because they were on a 6 game win streak, hahaha
My son did have a really great game though, and I'm super proud of him! Kid made the All Star team too (had to try out for it), and got the team MVP award! :clap:

Rajun Gardener said:
Did you babysit it all night and catch naps in the garage?
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Ughh.... yeah, you know it, man! And it sucked, haha! Set my alarm clock for 1am, 2:30am, 4am, and finally at 5:30am. I ain't as young as I used to be! ;)



Couldn't get any pics of the briskets because there was literally a line formed for it, while I was carving them, but they were definitely a hit! Great color, and not too much bark this time. I ended up wrapping them in butcher's paper around 165* until they finished at 198*. One was pretty juicy but the other one was SUPER juicy. You guys are just gonna have to take my word for it

Anyway, here's a few pics that I did manage to take:
Birds went on around 6am
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All of the Pork:
Bone pull doesn't get much cleaner that that!
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Got lots of compliments on the food at the game. A bunch of people said they'd be the first in line the day I open up a food truck, haha! I think I got a few serious opportunities to cater a few BBQs for some people, the next time they have a picnic (same thing happened at my house on Memorial Day). ‍♂️ We'll see what happens :)

My little MVP, injecting the briskets ;)
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Cheers!
:cheers:
 
Helluva weekend, hahaha
Smoked some ribs for myself on Sunday, so I broke out the good sheeeyit; Shorerider's rub! :party:

Smoked in my whiskey barrel over cherry chunks. I absolutely love cherry for pork
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2 hours open smoked, then wrapped for an hour with brown sugar, butter, and honey. That's my 7 year old daughter, photobombing on the right :rofl:
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Meat side DOWN for the wrapped smoke
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Unwrap after an hour, then another 1-1.5 hours of open smoke again, and
BOOM!!!
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Sofa King good ;)
:cheers:
 
Went to my buddy's annual pig roast over the weekend
60lb pig, cooked in a "China Box" :party:

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My 14 year old son said he'd eat the eyeballs, snout, and brain if I'd eat some too, so we did ‍♂️ :rofl:
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He showed up to my Memorial Day party a little late and missed out on my briskets, so I promised him I'd smoke one and bring it to his house :)
15lb brisket, smoked with charcoal, over a mix of hickory and pecan chunks. 17 hour total cook:
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"Final presentation" pics aren't that great because everybody kept reaching over the table to snag slices, haha

:cheers:
 
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