8 Rolled Racks and Guests with Drool

[George(moe) Higgins]

With the wife out of town in Las Vegas, I decided to load the WSM for a small gathering at the house yesterday.

Loaded the WSM with Kingsford (1st time using in the WSM) and off it went. 4 rolled racks of bb's on each grate. The cook was about 5.5 hrs in total with a top grate temp avg of 230.

I used three different dry rubs. A bigwheel concoction, Emeril's Essence, and some Britu. Doctored some Bullseye original with some pure maple syrup and cayenne pepper.

The guests were a droolin' and I am again reminded of the power of the WSM.

What did you do this weekend? /infopop/emoticons/icon_biggrin.gif

 

[f.j. tedford]

Sounds great! I'm cooking three sets of BB's on the WSM as a comparison. ObieCue BBQ Bomber, Mary's Cherry rub and an old concoction Rich Davis used about 10 or 12 years ago on a TV show (I used to use it years ago cooking very slow direct). Sides will be twice baked potatoes, slaw and corn bread.

 

[Konrad Haskins]

1 boston butt, 1 Prime Brisket, 3 packer cut spares trimmed to St. Louis. Also did Trader Joe's cornbread in a pre heated cast iron skillet in the smoker which took longer than 375 in my convection oven but came out fantastic.
Meat was prepped with Paul Kirk rub and finished with my made from scratch Grizzly Bear sauce.

 

[Guest]

Mojo pork loin........ YUM!!!

Kelly