John K BBQ
TVWBB Wizard
It's been a minute since I've posted a cook, so figured I'd share some pics.
Here's the rearranged patio - easier to use, and so far it's wifey approved. Having the genny between the WSK and WSM keeps' em from fighting and gives me a little "countertop" space on both sides of the WSK which is my "primary cooker".
Here's the chuck. Each one's about 2 lbs, and received a nice coat of salt and pepper
Here's all the meet on the 22" WSM - getting smokey and delicious.... Everything got shredded and served up with slider buns and TX style beans.
Here are a couple of post-shred pictures. I had 4lbs of beef and about 8 lbs of pulled pork, and about 20 hungry teenagers and everything turned out pretty well. I wasn't paying attention to how many of them were eating, but I did get some compliments, and no one went hungry. I had Doritos on hand for any vegetarians...
I stacked the chuck and wrapped it up in butcher paper and put it in 190F oven for a few hours after pulling it at 185F (no wrap while on the smoker)
Here's the pulled pork
It was a good cook, and a very late night waiting for the mean agers to clear out of my basement. Hope y'all have a great week. Thanks for lookin'
Here's the rearranged patio - easier to use, and so far it's wifey approved. Having the genny between the WSK and WSM keeps' em from fighting and gives me a little "countertop" space on both sides of the WSK which is my "primary cooker".
Here's the chuck. Each one's about 2 lbs, and received a nice coat of salt and pepper
Here's all the meet on the 22" WSM - getting smokey and delicious.... Everything got shredded and served up with slider buns and TX style beans.
Here are a couple of post-shred pictures. I had 4lbs of beef and about 8 lbs of pulled pork, and about 20 hungry teenagers and everything turned out pretty well. I wasn't paying attention to how many of them were eating, but I did get some compliments, and no one went hungry. I had Doritos on hand for any vegetarians...
I stacked the chuck and wrapped it up in butcher paper and put it in 190F oven for a few hours after pulling it at 185F (no wrap while on the smoker)
Here's the pulled pork
It was a good cook, and a very late night waiting for the mean agers to clear out of my basement. Hope y'all have a great week. Thanks for lookin'
