Dan Godwin
TVWBB Member
I planned originally to just do a small smoke for the family, but it evolved into a get together with over 20 family and friends. I ended up smoking the 2 racks of St. Louis spares and then adding about 10 lbs of chicken leg quarters grilled and sauced on the performer and redhead kettle. Once the food was out I was too busy making sure everyone got a couple ribs and some chicken, and didn't have a chance to take any pictures. Here's a few early shots as well as ones my wife took of me cooking.
All of the meat cooked today came from Bostrom Farms, a local farm/butcher outfit. They have a loyalty program that gives a discount when you purchase a certain amount. I suggested they should give their t-shirts instead, especially with WSM Smoke Day coming up. The owner obliged and I'm proud to support them.
The Ribs all rubbed and ready to go on.
A crisper full of chicken waiting to be prepped. No veggies today!
Minion Method. Pear and Hickory were the smoke woods.
The chicken on the performer.
All of the meat cooked today came from Bostrom Farms, a local farm/butcher outfit. They have a loyalty program that gives a discount when you purchase a certain amount. I suggested they should give their t-shirts instead, especially with WSM Smoke Day coming up. The owner obliged and I'm proud to support them.
The Ribs all rubbed and ready to go on.
A crisper full of chicken waiting to be prepped. No veggies today!
Minion Method. Pear and Hickory were the smoke woods.
The chicken on the performer.