Finally Pics of Saturdays Big Smoke

Discussion in 'Messages for All Guests and Members' started by schultzy, May 26, 2008.

  1. 5:00 Am Starting the charcoal
    5:45 On go 2 8# Boston Butts
    10:30 Covered the Butts at 151*
    12:15 6 slabs ribs and tips on
    1:15 Butts off at 195*
    4 chickens on
    1:45 5# Pork Loin on
    2:00 5# Prime Rib Roast on
    4:00 80 Shrimp Jalapeno wrapped in bacon
    4:15 Ribs off and resting
    4:30 Chickens off and resting
    5:00 Loin off
    5:15 Prime rib roast off
    Sorry about not having any pics of final cut products the crowd was a frenzy and the beverages were kicking in.
  2. capt dan

    capt dan Master of the Pit OTBS Member

    Very nice and tasty looking, ambitious smoke for sure!
  3. flatbroke

    flatbroke Smoking Fanatic

    Wow, that looks great. That's a bunch of food, thanks for sharing
  4. capt dan

    capt dan Master of the Pit OTBS Member

    Kinda hard to ask folks to hang on a minute so you can take pics aint it![​IMG]

    I think you need some points. Hard to give em out this weekend cuz we are limited, and there are so very many good lookin smokes this weekend![​IMG]
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Fine lookin vittles, mighty fine indeed!
  6. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Looks like no body went hungry!! looks pretty yummy too!!

    Thanks for the pics!
  7. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Thats alot of food and it all looks awesome.
  8. Gotta know the details on how our prepared the Prime Rib! Was it awesome?

    Looks like you had a great time preparing the feast!

    Thanks, CC
  9. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    thast a whirl wind of food. Lucky guests.
  10. I had never done a prime rib before so I always start very simple on something new and then try to improve on that. Everything was prepped the night before, the prime rib I rubbed down with olive oil and coated with a mixture of some boughten steak seasoning along with some garlic powder, onion powder and black pepper and then wrapped and in the frig. I took out of the frig about 30 min before it went on. Kept a very close monitor on the temp, took it to 123 degrees and then took off wrapped in foil and in cooler for 1 hour. Did not check temp again but it was perfect med-rare all the way through. The cut ended up being a little fatty but was very flavorful. Didn't have a lot of smoke flavor but all and all was a big hit.
  11. fireguy

    fireguy Smoking Fanatic

    one heck of a smoke... looks great...[​IMG]
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    great lookin smoke. looks like you had a good plan as all seemed to come off and with rest time all be served pretty much at once. great job and great planning!!!!
  13. I did try to have everything planned to be done close. I had a sheet layed out on my bar with times for meat to go on and est time I thought they might be done. Of course the friends all thought this was a little anal, of course until they started eating, lol. I do try to keep close records of everything that I do so next time I can remember especially after having a few.
  14. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Very Nice, Gotta love holiday 3 day weekends. I'll give ya points if I can figure out how.
  15. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    What a great looking smoke! Awesome job, points for you!!!
  16. richtee

    richtee Smoking Guru OTBS Member

    grrr... I feel your pain ;{)

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