A Big Smoke
- Thread starter Stone
- Start date
I held my annual summer bbq this weekend. Here are some of the pics:
Two briskets, rubbed (I used to make my own brisket rub, but Texas BBQ is real good. A little sweet for my tastes, but the crowd loves it):
Two pork butts rubbed (I used the recipe posted here):
Brisket cooked and rested (I put them on at 7:00 p.m., it was done around 9 am. Faster than expected):
And sliced (nice and fatty):
Pork butts pulled (I'm a lazy puller):
Two racks of spare ribs (could have used another hour on the smoker. I'm not sure, because they were gone before I got one):
Chix on the smoker (after they're smoked, I put the grate right on the coals and place the chix on to crisp the skin):
Hacked:
Ox tail terrine and rabbit rilletes (my friend took this picture with her iPhone and "hipstamatic" app. Why the Brooklynites are obsessed with retro-everything is beyond me). I don't know why I make these. They are a huge pain in the butt, and people are scared to eat them. But, dang, they're good:
Eight hour baked beans (I highly recommend Rancho Gordo beans. They're expensive, but amazingly good):
Mac & Cheese. Pretty boring version, but no need to get fancy with mac & cheese.
BBQ Slaw (instead of sugar, I add spice rub):
Potatoes frying in duck fat:
That's pretty much the main food. The meat was smoked on a Weber bullet (briskets, chix and ribs) and a crappy Brinkman (pork butt). Smoked over white oak, with two coats of Zissner Amber shellac. (I didn't bother sanding between coats.) I was too lazy to make desserts this year -- other than a batch of salted caramel ice cream.
Little dog, big bone:
I think I had about 35 people, including 10 or so kids. The final tally was close to 15 bottles wine, two bottles of bourbon (I think I killed one bottle myself), and about a case of beer down for the count. It was a long, hot day in Dutchess County.
Two briskets, rubbed (I used to make my own brisket rub, but Texas BBQ is real good. A little sweet for my tastes, but the crowd loves it):
Two pork butts rubbed (I used the recipe posted here):
Brisket cooked and rested (I put them on at 7:00 p.m., it was done around 9 am. Faster than expected):
And sliced (nice and fatty):
Pork butts pulled (I'm a lazy puller):
Two racks of spare ribs (could have used another hour on the smoker. I'm not sure, because they were gone before I got one):
Chix on the smoker (after they're smoked, I put the grate right on the coals and place the chix on to crisp the skin):
Hacked:
Ox tail terrine and rabbit rilletes (my friend took this picture with her iPhone and "hipstamatic" app. Why the Brooklynites are obsessed with retro-everything is beyond me). I don't know why I make these. They are a huge pain in the butt, and people are scared to eat them. But, dang, they're good:
Eight hour baked beans (I highly recommend Rancho Gordo beans. They're expensive, but amazingly good):
Mac & Cheese. Pretty boring version, but no need to get fancy with mac & cheese.
BBQ Slaw (instead of sugar, I add spice rub):
Potatoes frying in duck fat:
That's pretty much the main food. The meat was smoked on a Weber bullet (briskets, chix and ribs) and a crappy Brinkman (pork butt). Smoked over white oak, with two coats of Zissner Amber shellac. (I didn't bother sanding between coats.) I was too lazy to make desserts this year -- other than a batch of salted caramel ice cream.
Little dog, big bone:
I think I had about 35 people, including 10 or so kids. The final tally was close to 15 bottles wine, two bottles of bourbon (I think I killed one bottle myself), and about a case of beer down for the count. It was a long, hot day in Dutchess County.
George Curtis
TVWBB Olympian
amazing! cook well done and looks like i shoulda been there.
