4 meat extravaganza - sliced lean, BEs, BBRs & andouille

[Monty House]

Hosting our niece & nephew and their baby this weekend. They hinted at getting some BBQ, so I did a 13# Choice whole packer, three racks BBRs and andouille sausage. Used the butcher paper method and made BEs. Had both Modified #5 and SC mustard sauces. Everybody groaned after eating then gamely lit into some Brioche/pear/chocolate bread pudding with vanilla bean ice cream. Good times.

Trimmed it up pretty well


Dalmation rub


Having some difficulty keeping it at around 300 at grate, so I looked in my Redneck BBQ Team manual and it said to do this:


Dinner time

 

[JimK]

BBQ looks awesome and that dessert sounds amazing.

 

[ChuckO]

Now that's a BBQ. Nicely done

 

[Barb D]

That is a fantastic cook and after that desert, just give me a blanket and pillow and say good night!

 

[Dean V]

Excellent looking cook. I sure everyone left over satisfied.

 

[Cliff Bartlett]

Looks great, Monty, Dessert sounds wonderful!

 

[Jim Lampe]

Really??



c'mon man! Meat and onions.... and pickles.
I ♥ IT!

 

[Tim McCann]

That's done right!

 

[Dwain Pannell]

Serve it on butcher paper and you have yourself a BBQ! Looks fantastic!

 

[Phil Perrin]

Dang it,I did it again! Licked my screen! That's how good that looks!

 

[John Solak]

Man that looks good, well done!!

 

[Tony R]

Nice work!!!!