Hi, I am a new member in this forum, and I thought to report the first cook in my brand new 18" WSM. I had no previous experience with bullet smokers, therefore I did a dry run a day before to try the operation and to see how our local brand of briquettes performs (I am glad that I did it, it was worth it).
On Sunday we were hosting a birthday party for my son and my niece. I wanted a try at several different things. The plan for food preparations and cooking got quite complicated, so I prepared the following Order of Battle in MS Excel to establish the right time to begin and to avoid forgetting anything. I annotated the plan with actual cooking times for future reference.
First, the Beef Ribs with homemade Texan Rub (salt and freshly ground pepper):
Then, Chicken Quarters. I love Chicken Quarters; I don't care much for the white meat. Left in brine for 2 hours, then rubbed with salt, pepper and garlic powder in equal proportions:
And then the Pig a.k.a. The King of the Animals (as it is affectionally called in Slovenia). Spare ribs, cut in half by the friendly butcher, so I could take just the meaty half. This chunk was further split in two to cook one part "dry" and one part "wet". Rubbed with a Memphis-style mixture of brown sugar, salt, pepper, chili powder, paprika, some basil and some other stuff:
Finally, as my Dad would only eat sausages or lean minced meat, I added a bratwurst, a home-made game sausage (contributed by my farmer friend who also donated apple wood from his orchard for smoking), and pleskavica (think Balkans-syle burger). On impulse, I sprinkled one side of the burger with the ribs rub - if Dad survives, we will all try this next time:
On Sunday we were hosting a birthday party for my son and my niece. I wanted a try at several different things. The plan for food preparations and cooking got quite complicated, so I prepared the following Order of Battle in MS Excel to establish the right time to begin and to avoid forgetting anything. I annotated the plan with actual cooking times for future reference.
First, the Beef Ribs with homemade Texan Rub (salt and freshly ground pepper):
Then, Chicken Quarters. I love Chicken Quarters; I don't care much for the white meat. Left in brine for 2 hours, then rubbed with salt, pepper and garlic powder in equal proportions:
And then the Pig a.k.a. The King of the Animals (as it is affectionally called in Slovenia). Spare ribs, cut in half by the friendly butcher, so I could take just the meaty half. This chunk was further split in two to cook one part "dry" and one part "wet". Rubbed with a Memphis-style mixture of brown sugar, salt, pepper, chili powder, paprika, some basil and some other stuff:
Finally, as my Dad would only eat sausages or lean minced meat, I added a bratwurst, a home-made game sausage (contributed by my farmer friend who also donated apple wood from his orchard for smoking), and pleskavica (think Balkans-syle burger). On impulse, I sprinkled one side of the burger with the ribs rub - if Dad survives, we will all try this next time:
