Hello all,
My parents were out of town for Fathers Day, so we had the whole family/extended family over for vittles yesterday (14 people in all).
First, let me say a BIG THANKS to Smokie Okie for her reciepe on the brisket...it was wonderful. I took her advise and seared the meat black at the beginning...the meat was very tender in the end, and I was able to satisfy some burnt ends fiends to boot!!!
Second, let me say a BIG THANKS to Dutch for his Wicked beans recipe...I smoked the beans on Thursday, and they sat for two days in the fridge...warmed them up in the oven yesterday and BAM...even my mother who does not eat beans chowed on them!!!
So here are some pics...its was quite a feast with Brisket, babyback ribs (another first smoke for me) and some hot and mild italian sausage...
I used chunks of hickory and possibly apple (a buddy of mine's dad is a treeman...and brought over some chunks that were nice and aged...) Having trouble with my smoke...but not a big deal, I will just keep practicing to get it to be thin...and blue...
First pic is my brisket after it say overnight in a rub that I have been using for years on the grill...
Here is the entire feast...
Post meat...cooked to 200 degree and sat for about an hour before the cut:
Ribs:
Sausage:
Wicked Beans:
ABT's (I used jalapeno, poblano and annaheim peppers...sliced and filled with creamcheese/salsa...covered in shredded cheese and wrapped with bacon)
And thats about it!!! Thought I would share our feast we had yesterday with everyone...we had a nice time with good food and good drink!!!
Thanks again to all who helped (vicariously), thought some pics might help you eat it vicariously too :-) hehe
My parents were out of town for Fathers Day, so we had the whole family/extended family over for vittles yesterday (14 people in all).
First, let me say a BIG THANKS to Smokie Okie for her reciepe on the brisket...it was wonderful. I took her advise and seared the meat black at the beginning...the meat was very tender in the end, and I was able to satisfy some burnt ends fiends to boot!!!
Second, let me say a BIG THANKS to Dutch for his Wicked beans recipe...I smoked the beans on Thursday, and they sat for two days in the fridge...warmed them up in the oven yesterday and BAM...even my mother who does not eat beans chowed on them!!!
So here are some pics...its was quite a feast with Brisket, babyback ribs (another first smoke for me) and some hot and mild italian sausage...
I used chunks of hickory and possibly apple (a buddy of mine's dad is a treeman...and brought over some chunks that were nice and aged...) Having trouble with my smoke...but not a big deal, I will just keep practicing to get it to be thin...and blue...
First pic is my brisket after it say overnight in a rub that I have been using for years on the grill...
Here is the entire feast...
Post meat...cooked to 200 degree and sat for about an hour before the cut:
Ribs:
Sausage:
Wicked Beans:
ABT's (I used jalapeno, poblano and annaheim peppers...sliced and filled with creamcheese/salsa...covered in shredded cheese and wrapped with bacon)
And thats about it!!! Thought I would share our feast we had yesterday with everyone...we had a nice time with good food and good drink!!!
Thanks again to all who helped (vicariously), thought some pics might help you eat it vicariously too :-) hehe