Tom Jordan
TVWBB Fan
Every year my family rent beach houses and have some great family dinners. This year we will be 30+. I keep an 18" WSM and a 22" Weber Kettle up there in storage and rent a gas grill for the time I'm there. I'm hosting a BBQ night on a Tuesday and plan on; two full packer briskets (approx 13-14lb), two butts for pulled pork and four slabs of St Louis ribs. Here's the schedule I'm planning on:
Monday morning, toss the butts on the WSM 8:00 am-ish since we're not eating until Tuesday I'm not up against a deadline for dinner. Pull them off when done and rest on the counter until they can be pulled. Pull the meat and seal in either ziplocks or vac-seal for sous vide reheat on Tuesday.
Monday night, 11:00ish reset the WSM for the two briskets. I plan on one on the top and one on the lower shelf at 225ish and figure that the extra meat (I've never done two in the 18 before) will require extra time and I do not want to be up against it on Tuesday afternoon.
Then, on Tuesday morning arount 11:00, set the kettle up with the Slow n Sear at 225 to do the ribs. I did three racks on the kettle and SnS last year and they were the best I have ever done. I think I can get the fourth rack on if I do some creative butchering to fit on the rack.
IF I get some time in ghe last hour, I plan on Vortex BBQ Chicken wings and some smoked brats from the WSM.
After that... it's consume some Woodfords and smoke a crusty 20 year old Ashton VSG Cabinet!!!
Happy vacation!
Monday morning, toss the butts on the WSM 8:00 am-ish since we're not eating until Tuesday I'm not up against a deadline for dinner. Pull them off when done and rest on the counter until they can be pulled. Pull the meat and seal in either ziplocks or vac-seal for sous vide reheat on Tuesday.
Monday night, 11:00ish reset the WSM for the two briskets. I plan on one on the top and one on the lower shelf at 225ish and figure that the extra meat (I've never done two in the 18 before) will require extra time and I do not want to be up against it on Tuesday afternoon.
Then, on Tuesday morning arount 11:00, set the kettle up with the Slow n Sear at 225 to do the ribs. I did three racks on the kettle and SnS last year and they were the best I have ever done. I think I can get the fourth rack on if I do some creative butchering to fit on the rack.
IF I get some time in ghe last hour, I plan on Vortex BBQ Chicken wings and some smoked brats from the WSM.
After that... it's consume some Woodfords and smoke a crusty 20 year old Ashton VSG Cabinet!!!
Happy vacation!