smokers MikeUSMC: "Bury Me in Smoke"

DownRiver

Extreme Member
Hey, its the Iron Man! Good to see you posting again. Looks like you been sharpening your smokin skills even more! Looks delicious.
 

MikeUSMC

Extreme Member
Been doing a lot of big cooks (100-200 people :shocked: ) lately too. Most of them at my union hall at the monthly meetings. I’m trying to appoint myself as the official “Ironworker BBQ Liaison” down there 😉

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MikeUSMC

Extreme Member
I’ve been dying to get a chance to smoke a whole pig, and the opportunity finally presented itself about a month ago :party:
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60 pounder C6174183-78F0-45C8-9E61-D70AD64F3E5B.jpeg

“Uhhhhh..... now what?” 😂
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Time to get to work! 😉
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Wanna know how to keep the tenderloins nice and moist throughout a 10 hour cook? Pro tip: stuff that spinal cavity with ground sausage...
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... then drape it with a few pounds of BACON! 👍🏻
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Final coat of rub:
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Low and slow, baby!
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BOOM.
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Tenderloins stayed juicy as hell too 😉
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I can’t wait to do another one!
:cheers:
This was one of the ribs from the top rack (a few pics up). Lunch, while we were cooking the pig 🐷
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MikeUSMC

Extreme Member
Hey, its the Iron Man! Good to see you posting again. Looks like you been sharpening your smokin skills even more! Looks delicious.
Rick, thanks, man! Great to be back! I’ve got my first (amateur) competition coming up next month! Wish me luck! Only 3 categories though; pork ribs, chicken thighs, and the 3rd is a “dealer’s choice” plate (protein). I’m thinking about doing Dino ribs.

Did I mention I got another new toy a few months ago? 😉
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MikeUSMC

Extreme Member
Speaking of Dino ribs...
The first (and only, lol) time I made these was about a month ago, and my GOD, they were freakin’ GOOD!

I used these 3 rubs, in that order (left to right):
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MikeUSMC

Extreme Member
666th post in this thread 👆🏻 👿 :shocked: 🤣
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MikeUSMC

Extreme Member
Those pics of the pork ribs are outstanding
Thanks. @sobelri ! I feel like I’m pretty sure I’ve got pork spare ribs down to a science now. If I’m not “there” yet, I’m damn close 😉 That rib glaze works some serious magic.
 
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MikeUSMC

Extreme Member
Nah, man, hahaha. BUT, I did leave a review of one of his rubs on his website and they emailed me a 10% off coupon. Does that count? 😂
 

MikeUSMC

Extreme Member
Another decent size cook I did last month that I almost forgot about. I started teaching the apprentices at my union hall last year, and we (the instructors) threw them an end of year party. We had so much fun that we’re going to make it an annual event from now on

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Back at my house, right after the park closed 😁
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Facebook “Karen” in my town :rofl:
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👆🏻Park doesn’t open until 8am, but I got in early because I rented the pavilion. This lady tried following me in the gate (in her car) at 6am and I told her that I was sorry but, I couldn’t let her in. The gate attendant would be in at 8am. It was an insurance thing (I had to purchase a one day policy for the party). Everybody online was like, “Oh my God... shut T.F. UP, lady! The guy rented the pavilion; YOU DIDN’T! It’s ALWAYS closed at 6:30am! Get over it!” She wouldn’t let it go (in the comments) and got wrecked, lol

I’ve got another party to cater in a couple of days, and another big one to do in 2 weeks (150+ people)

Busy, busy, busy! :cheers:
 

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MikeUSMC

Extreme Member
She FLIPPED OUT on me for not letting her in. At first, I was trying to be polite to her but, eventually, after she started swearing at me, I just laughed at her, locked the gate behind me, smiled and waved goodbye to her, and made my way up to the pavilion in my truck :rofl:

A few hours later, people were sending me those screenshots, like, “Dude, was that YOU?! This lady’s going nuts!” 🤣
 

stettoman

Extreme Member
Hey Mike, did you happen to mention to Kosmo?

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I ain't no nazi on stuff like this, but it's hard to tell
with them Okies whether they meant to or not...
 
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