Last week I mentioned that I would be involved with a major smoke event on Friday and Saturday (today). So we had 2 adjoining campsites at Saylorville Reservoir for the smoking (last night) and a shelter reserved for the serving (today). We had 6 smokers and two Weber kettles going. 6 pork butts, 2 briskets, 1 turkey, several fatties, and chicken drumsticks. We ate meat all through the smoking session. A couple participants cooked some quicker things for us to eat while we smoked the night through. http://s305.photobucket.com/albums/nn203/dmack04bucket/?action=view¤t=meatwave1.jpg
My horizon with Ben and his Master Chef (?) 7 in 1 in the background.
More smokers getting set up. Nick with the Weber Kettle getting ready to keep us feed through the evening.
Harv with his Brinkman. You'll notice Harv isn't camera shy, but one very enthusiastic young smoker.
Well, 3 of us pulled all-nighters. I used the burn barrel technique to keep my Horizon rolling with TBS. While it worked, it was a lot of work and I went through a ton of wood.
I only have one decent picture of meat smoking. Its the 14# bird that I did in my GOSM. I used injection and rub recipes from a Steven Raichlen book that I have (Barbecue Bible:Sauces Rubs and Marinades) Terrific recipes in this book by the way. Turned out beautifully. The brisket I did was rubbed with a brisket rub I got from the same book. Another hit.
I will wrap up with some pictures of the serving of the food today. I believe we served close to 50 people. All seemed very impressed with the product. A very gratifying event. I need sleep but it was worth it. Meatwave 09 was a hit. Let the planning for Meatwave 10 begin.
That shy Harv again.
dmack
My horizon with Ben and his Master Chef (?) 7 in 1 in the background.
More smokers getting set up. Nick with the Weber Kettle getting ready to keep us feed through the evening.
Harv with his Brinkman. You'll notice Harv isn't camera shy, but one very enthusiastic young smoker.
Well, 3 of us pulled all-nighters. I used the burn barrel technique to keep my Horizon rolling with TBS. While it worked, it was a lot of work and I went through a ton of wood.
I only have one decent picture of meat smoking. Its the 14# bird that I did in my GOSM. I used injection and rub recipes from a Steven Raichlen book that I have (Barbecue Bible:Sauces Rubs and Marinades) Terrific recipes in this book by the way. Turned out beautifully. The brisket I did was rubbed with a brisket rub I got from the same book. Another hit.
I will wrap up with some pictures of the serving of the food today. I believe we served close to 50 people. All seemed very impressed with the product. A very gratifying event. I need sleep but it was worth it. Meatwave 09 was a hit. Let the planning for Meatwave 10 begin.
That shy Harv again.
dmack
