My wife and I decided to have little party Saturday night. So I of course volunteered to do the cooking. Well the meat anyway. Everyone who came brought sides. Let's get to it.
I did a 7.5lb bone in butt, a 2.5lb bottom round beef roast (that is for me to slice later today for sandwiches this week), 8lbs of chicken quarters, and 2 cans of SPAM. I'll post the other stuff in their appropriate forums and edit this later and add those links in for anyone interestd.
Here's the haul Friday night getting ready to get started.
Took out the butt, rinsed it off, patted dry, and rubbed it down with some plain yellow mustard.
This summer I had the pleasure of getting to hang out with SMF member Bill from MN a few times since he was in Des Moines doing some work. One night we hit Smokey D's BBQ. That's the group that won the BBQ Pitmasters show on TLC. Hands down the best ribs I've ever had. The owners are really nice people and spent quite a bit of time talking with Bill and I about BBQ. After a while we talked them into giving us some of their rub. This is what I used on the butt this go around. The picture made it look lighter that it really is.
Butt got a heavy rub down with the secret stuff. We had to promise not to tell what it was.
Wrapped in Saran Wrap then foil then off to bed for the night.
Got started about 7:30 in the am. It was freaking cold out. I think it was about 8 degrees out when I started. Better get bundled up.
I tried a new charcoal. It was pretty good. Got a lot of ashes, but it rocked on temps and time all day long.
Got out the WSM and set-up a Minion Method with Apple and Cherry wood chunks. While firing up a chimney of lump.
Here's the butt going on with the beef roast.
The Weber held steady at 230 all day long in the cold weather.
Here we are a couple of hours later when I did a temp check on the roast
Here's about 6 hours later when I was putting the chicken in.
Apparently I failed to take and finished pics. But I also forgot to mention that I (for the first time ever I might add) tried my hand and making some bread from scratch. It was a two day process but mighty tasty. The one on the left is a cheddar-onion, the other is plain.
The wives must've liked everything. They had big smiles. Or maybe that was the alcohol.
Here's the link to the chicken quarters
http://www.smokingmeatforums.com/forum/thread/102404/a-batch-of-chicken-quarters#post_581982
and here's the roast beef
http://www.smokingmeatforums.com/fo...-made-into-deli-sliced-roast-beef#post_582022
I did a 7.5lb bone in butt, a 2.5lb bottom round beef roast (that is for me to slice later today for sandwiches this week), 8lbs of chicken quarters, and 2 cans of SPAM. I'll post the other stuff in their appropriate forums and edit this later and add those links in for anyone interestd.
Here's the haul Friday night getting ready to get started.
Took out the butt, rinsed it off, patted dry, and rubbed it down with some plain yellow mustard.
This summer I had the pleasure of getting to hang out with SMF member Bill from MN a few times since he was in Des Moines doing some work. One night we hit Smokey D's BBQ. That's the group that won the BBQ Pitmasters show on TLC. Hands down the best ribs I've ever had. The owners are really nice people and spent quite a bit of time talking with Bill and I about BBQ. After a while we talked them into giving us some of their rub. This is what I used on the butt this go around. The picture made it look lighter that it really is.
Butt got a heavy rub down with the secret stuff. We had to promise not to tell what it was.
Wrapped in Saran Wrap then foil then off to bed for the night.
Got started about 7:30 in the am. It was freaking cold out. I think it was about 8 degrees out when I started. Better get bundled up.
I tried a new charcoal. It was pretty good. Got a lot of ashes, but it rocked on temps and time all day long.
Got out the WSM and set-up a Minion Method with Apple and Cherry wood chunks. While firing up a chimney of lump.
Here's the butt going on with the beef roast.
The Weber held steady at 230 all day long in the cold weather.
Here we are a couple of hours later when I did a temp check on the roast
Here's about 6 hours later when I was putting the chicken in.
Apparently I failed to take and finished pics. But I also forgot to mention that I (for the first time ever I might add) tried my hand and making some bread from scratch. It was a two day process but mighty tasty. The one on the left is a cheddar-onion, the other is plain.
The wives must've liked everything. They had big smiles. Or maybe that was the alcohol.
Here's the link to the chicken quarters
http://www.smokingmeatforums.com/forum/thread/102404/a-batch-of-chicken-quarters#post_581982
and here's the roast beef
http://www.smokingmeatforums.com/fo...-made-into-deli-sliced-roast-beef#post_582022
Last edited:
