Long weekend cooks


 

Darryl - swazies

TVWBB All-Star
Fortunate weather this long weekend, which includes today, I was able to get a few cooks in.
Not a lot of plated pics, had company when the Saturday cook was getting near the end.
Saturday was a homemade vinegar coleslaw, smoked brown beans and a 9 pound bone in pork butt.
I have some different stages in the cook including a final pic before pulling.
Smoked on the E6, the pork went on at 6am and went to the cooler at 5:30, almost 12 hours.
I wrapped it at 185 degrees just finish it up a bit quicker but not sure if it helped.
2 pieces of peach and 2 pieces of cherry and Weber briq’s. The butt was rubbed with Oakridge competition rub. This is good stuff.
So good I used it sparingly on the baby backs for tonight....Oakridge is good stuff but you have to learn how it likes to be used.
Very powerful rubs.
That E6 works perfect, most of the cook it wouldn’t wander more than 1 degree each way.
Ran 225 for the first 2.5 hours, made an adjustment and ran 240 for the next 2 hours. I knew I didn’t have 16 hours to cook it and I like a bit hotter smoke anyways so for the rest of the cook I ran it at about 265. It stayed hot for about 14 hours and I shut it down and there is still a lot of charcoal left.
Tonight is baby backs and wings. Using briq’s again with 1 piece of peach, it really is good smoking wood.
They have been on for 2.5 hours now and just getting colour. 250 grate temp. 250 to 275 seems to work the final product out best for me.
So pics of the ribs so far as well as the wings and my Oakridge growing collection.
Going to be adding SPOGOS, habanero death dust and black ops from Oakridge to complete what I think I need here shortly.
The 4 in the pic are chili lime, competition, carne Crosta and jah love jerk.
The chicken wings are marinated in the jah love since 4pm yesterday. Kind of nervous, it’s powerful stuff and mixed 1:1 with oil for your marinade paste. Just 10 of them, the other 10 are going to be smoked chili lime Oakridge spiced.
Enjoy the pics, hopefully I can add more of dinner if I remember tonight......
Piles of left over pulled pork!
 

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Darryl - swazies

TVWBB All-Star
Once the ribs are about 3 hours in I will be wrapping in paper and finishing off in the oven at about 200.
I will have both Weber baskets going red hot at that time and running the wings up the middle hopefully around 500.
This works close to as good as the vortex, done it many times, pics will follow, I think this is going to be almost as good as Saturday’s meal.
That competition rub is pretty dang good if you haven’t tried it.
 

Darryl - swazies

TVWBB All-Star
The ribs were the star of the show.
Hands down best ribs I have made to date.
Added the veggies and blue cheese and some habanero bird bath that was great dipping the ribs in.
That jah love is some seriously hot marinade.
Will do it again for sure but the chili lime wings were awesome.
So,so,so,so, full.....😛
 

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