Dear Folks:
It is time again for our church's annual Meat and Greet. The first 3 years were done by someone else who moved away and last year and this year is my responsibility as far as the meat goes. (the church is covering the food costs) So as the meat cook for attendance around 150 people I'm cooking:
8 racks of baby backs
4 pork butts
10lbs of grilled chicken breasts (boneless/skinless)
40 hot dogs ( for the kids etc.)
Last year we had about 130 people attend. I cooked fewer ribs and dark meat chicken. so I decided to have more ribs (from 6 to 8 racks) and cut out the dark meat chicken (most people didn't like it).
the plan:
dry rub the ribs (garlic honey weber rub). smoke for 2.5 hours and wrap for 1.5 hours with Parkay, apple juice, ac vinegar and 30 minutes of a thin layer of sauce out of the wrap. (those times are estimates I will play by feel but I want FOTB for the church folks)
smoke the butts till 200 degrees IT and let rest and shred with lowery's season salt as a rub.
Brine the chicken in buttermilk overnight and season with a citrus herb seasoning and grill over charcoal and cherry pellets.
grill the hot dogs with some good grill marks but not burnt (all-beef franks)
I'm using a new sauce my wife calls perfect peach ( my recipe)
=======================================
3 TBS butter
1 cup ketchup
1 TBS mustard
2 TBS lemon juice
2 TBS of peach preserves
1/2 cup of peach nectar
1/8 cup of ac vinegar
3/4 cup of turbinado sugar
2 tsp of salt
2 tsp of salt
2 tsp of garlic powder
1 tsp of onion powder
2 TBS of paprika
Tonight I make the sauce and start the prep. I have a slew of hickory splits for the smoke.
I will be getting up about 3 am for the smoke for the event to be 5 pm on Saturday. for those who may be thinking, I don't have enough time or cutting it close I will be smoking at about 275-300 degrees most of the time.
Pics to be coming!
stay tuned!
Happy Smoking,
phatbac (Aaron)
It is time again for our church's annual Meat and Greet. The first 3 years were done by someone else who moved away and last year and this year is my responsibility as far as the meat goes. (the church is covering the food costs) So as the meat cook for attendance around 150 people I'm cooking:
8 racks of baby backs
4 pork butts
10lbs of grilled chicken breasts (boneless/skinless)
40 hot dogs ( for the kids etc.)
Last year we had about 130 people attend. I cooked fewer ribs and dark meat chicken. so I decided to have more ribs (from 6 to 8 racks) and cut out the dark meat chicken (most people didn't like it).
the plan:
dry rub the ribs (garlic honey weber rub). smoke for 2.5 hours and wrap for 1.5 hours with Parkay, apple juice, ac vinegar and 30 minutes of a thin layer of sauce out of the wrap. (those times are estimates I will play by feel but I want FOTB for the church folks)
smoke the butts till 200 degrees IT and let rest and shred with lowery's season salt as a rub.
Brine the chicken in buttermilk overnight and season with a citrus herb seasoning and grill over charcoal and cherry pellets.
grill the hot dogs with some good grill marks but not burnt (all-beef franks)
I'm using a new sauce my wife calls perfect peach ( my recipe)
=======================================
3 TBS butter
1 cup ketchup
1 TBS mustard
2 TBS lemon juice
2 TBS of peach preserves
1/2 cup of peach nectar
1/8 cup of ac vinegar
3/4 cup of turbinado sugar
2 tsp of salt
2 tsp of salt
2 tsp of garlic powder
1 tsp of onion powder
2 TBS of paprika
Tonight I make the sauce and start the prep. I have a slew of hickory splits for the smoke.
I will be getting up about 3 am for the smoke for the event to be 5 pm on Saturday. for those who may be thinking, I don't have enough time or cutting it close I will be smoking at about 275-300 degrees most of the time.
Pics to be coming!
stay tuned!
Happy Smoking,
phatbac (Aaron)