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.