July 4th Smoke - What's ya cookin'?


 
I am just about to throw a pair of briskets on. We will also have fried okra (fresh from the garden) baked taters (loaded), grilled zucchini and onions, and a salad.
 
A nice rack of beef ribs hit the top grate at 2:10 EST. I'm cooking over Humphrey's lump and red oak. I used 3 different rubs on the ribs. I used Susie Q's as my salt, then KK's Beef/Bison rub on top of the SQ's, and on the under side/bone side I sprinkled on some Dizzy Pig Cow Lick.
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Update: They were very tastey. My best beef ribs too date.
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just picked up a double pack of pork shoulder at Sam's... probably start overnight. 19 lbs total... plenty for the freezer.
 
Rib competition:

2 racks of Baby Backs.

One is rubbed with Gates seasoning from Gates of KC.

One is rubbed with Interstate seasoning from Memphis.

Each will be served with its respective sauce, Gates sauce with the Gates rub and Interstate sauce with the Interstate rub.

Hmmm. Which will win????? Oak chunks for smoke with Kingsford Competition briquettes in the old WSM.
 
My 11 year old son and I made some top notch baby backs...We used a KC style rub and our own concoction....My son took care of the rub on the meat on his own and did a professional job. Overall 5 racks and great reviews.....we will post pics soon!
 
I did 4 racks of BRITU, Roadside chicken thighs( marinated for 2 hours), BBQ brined chicken breasts, Hamburgers, hot dogs and bratwurst. Had to have an assist with the hamburgers and hotdogs. the ribs abd chicken were a big hit!
 
I ended up with 2 racks of BRITU for lunch and the leg of lamb for dinner... Had time to clean out the ashes and with one minute to midnight got 2 pork butts on for tomorrow.
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I so need to find a way to make a living from playing with fire...
 
Friday: beef ribs
Saturday: pork spare ribs with a pot of beans on the bottom rack.
Today: turkey legs
 
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