Recent content by Roger P

One more, more recent.. about 3 months ago, I had 4 butts on the WSM .. 2 tiny 5 lb'ers on the bottom and 2 monster 9lb'ers on the top. 4AM or so I get up and go check the fuel and such .. temps good, open the WSM door to check the fuel .. give the coals a stir .. door back on, go to bed ...

This was over a year ago, and it still haunts me, and I still get razzed over it. Had about 6 guys over for some Q before a minor league ballgame. 6 racks of BB's had just come off the WSM, took them inside and sliced into 2-bone portions, into a foil pan to be taken outside.. the other 3...

Burp.

This:

Got a no-roll packer from Wal-Mart tonight, just shy of 10lbs .. trimmed a bunch of the fat cap and cleaned it up a bit .. slathered in mustard, and hit it with rub, and a little more black pepper. On the WSM around 10:30 tonight, with Royal Oak and a little mesquite for smoke. More in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Gillespie: I thought I smelled something good everytime a south wind blew. Looks darn good, I bet it tasted as good as it looks. Now I want ribs...

^^ Actually, I cooked the beans under 2 fatties wrapped in bacon, and the rest of the 1lb package of bacon on the top grate ... lots of pork fat dripped in them there beans AND, we had fatties and smoked bacon to munch on!

My daughter's 2nd birthday party was last Sunday. I did a little cookin' Got a case of St. Louis-cut spares from Restaurant Depot, and cooked 4 racks, along with some beans, and other fixins. About to be foiled: Mmmm... ribs Cant' forget the beans: Cooked the ribs @ 230 on the WSM...

That's probably enough time for a 5lb butt. Usually 1.5 hours per lb so that would be around 7-8 hours tops. If it finishes early, wrap it in HD foil and rest in a cooler wrapped in old towels.

Yes, use the whole point. I usually separate the point from the flat once the flat is done. Cube up the point, toss it in some more rub and sauce, put the whole thing in a disposable foil pan, and back on the smoker for a couple more (or longer) hours. Add sauce at-will to get what you want.

The event went very well. I used the host's grill, which caught on fire from grease / sludge build-up, just about as soon as I put the first burgers on. :shock: My other grill available was a 10-year-old Char-broil with rotted-out burners. Great. I ended up re-starting the larger grill, and...

Briskets are wrapped and in the cooler. Butts are wrapped and finishing in the oven. The temps on the butts were all over the place, and I can't take chances on the food not being done in time, so I had to resort to an oven finish. I think I crammed too much meat on there (I had 2 racks w/ 3...

I would cut that sucker into 4. Chuck rolls take forever to cook, usually for me 3hrs/lb @ 225F. Damn nice looking piece of meat. I need to check the BJ's around here and see if they have chuck rolls. I can get them at Restaurant Depot but I've been getting my butts at BJ's (30cents a pound...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer: Are you feeding an army or what? </div></BLOCKQUOTE> Actually, this is my first "catering gig". Only ~100. I'm also making beans and...

Well, I've started my monster smoke. Look at all this meat... 8 butts, 2 packer briskets: 4 Butts: (There are 8 Total) One packer brisket: (There are 2) 3 butts on the WSM above one packer. 2 Butts on top shelf of ProQ, 3 butts on middle of ProQ, packer on bottom shelf of ProQ. No...