Father's Day smoke on the new pit.

Discussion in 'Pork' started by gators2000, Jun 19, 2016.

  1. The family came over for some good grub and to hang out for Father's Day. This was the first smoke on the new pit. In honor of that, I did ribs, sausage, abt's and beer can chickens. It took me a little time to get used to the temperature differences on pit, but everything went great.







    The Old Man, and my brother and I. Me in the gator hat.
     
    Last edited: Jun 19, 2016
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Beauty job!! Heck of a meal there [​IMG]
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice job gator man, that's a feast right there, no doubt!

    Great job on the new pit.

     
  4. hardcookin

    hardcookin Master of the Pit

    Looks like you made a good memory...Not to mention some good eating. Thumbs Up
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Everything looks great!  Love seeing a packed smoker!
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job!!

    Especially with a new pit!

    Go Gators!

    Al
     
  7. fbreezy

    fbreezy Newbie

    Those poppers (along with everything else) look insane good! 
     
  8. sauced

    sauced Master of the Pit

    Great looking meal and nice smoker!!
     
  9. Everything looks fantastic ! Father's day is always fun because we get to do this kind of stuff.

    David
     
  10. Thanks guys. It was a good smoke on the new pit. Took me the first hour or so to figure out the temps, then it was smooth sailing! 
     
  11. swinefan

    swinefan Fire Starter

    What was your recipe for the ribs and the chicken?
     
  12. smokeymose

    smokeymose Master of the Pit

    Great cook, Gators! Sorry I missed this. So many Fathers Day posts I guess I couldn't catch them all.
    Wonderful that all three of you get together!
    Also wonderful that you could get the new smoker figured out in about an hour. I'm still working on it after a dozen smokes LOL!
    :77:
    Happy belated Father's day!
    Dan
     
  13. Ribs were a basis BBQ store bought rub that I added extra garlic, salt and pepper to. 2-2-1 technique. 

    Chicken was rubbed generously inside and out (including under the skin) with a very similar concoction to the Ribs. Prob a little more garlic. I did them bear can style and I also put a bunch of garlic and hot sauce in the beer to add flavor while steaming! 

    I used cherry wood throughout. 
     
  14. Thanks Dan. I say I have it figured out.... We'll see how the next cook goes. But I was pleased and looking forward to using it more! 
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice meal, nice rig and nice family!

    Disco
     
  16. bobwire

    bobwire Newbie

    where did you get the chicken stands? they look nice. also is that a meat probe acting as a grill probe in that what looks like a potato? If so good idea, i might try that... great lookin stuff. i love abt's. but the last time i made them i got ahold of some hellacious jalapenos and they ruined my mouth. i've never experienced anything that hot. my wife was chugging milk and eating ice. i would hold my mouth full of ice water until the burn returned and then repeat. since then i've learned how to pick milder ones :)
     
  17. smokeymose

    smokeymose Master of the Pit

    Watch out for the ones with the stretch mark type lines. They'll light you up!
     
  18. The chicken stands work great and can be bought at Walmart. Yes, I'm using a digital probe to measure the temp at grill level. The potato works perfect and ends up being a good snack too.
     

Share This Page