Tonights Cook


 
KevinJ

KevinJ

TVWBB Pro
So its 12:50 am here and just beginning my first over nighter which is leading into my largest cook. Got a late start because I had to head to my inlaws for dinner and too many beers (twist my arm). Well I got 2 butts rubbed with a Kruger rub with input from BryanS from last year, about 7.5 lbs a piece, and they are now finally on. I hooked up my new ET-73 and we are off. I am planning on the butts and then hopefully around 1pm tomorrow pulling them, putting into a cooler, and then going with 3 racks of BBs. Half way throught that I will also be throwing on fatties for the first time along with 2 cans of spam with seperate glazes.
So its a big cook for me but it should fine. I will be posting picks as I go but need to not be feeling the Miller Lites.
 
Okay Kevin you've had enough time for the Miller Lites to subside, now we need pic's!!!
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I hear ya Larry am working on it. 8:00 now and the temp started dropping and the leg kick wasn't working so I just got done doing a Hot Squat in flip flops. Temps are back up and now. I just need some Wawa coffee, hook up the camera, and the pic will come.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I just got done doing a Hot Squat in flip flops. </div></BLOCKQUOTE>
You GO MAN! All for the love of the sport, brings a tear to my eye. I'm stuck at work today, but plan on a big cook as well, when I get out at 3:00 Looking forward to the pics Kevin.
 
Well got a little delayed chasing the kids around but finally got the pics up HERE. We are looking pretty good so far. I will keep updating the album as we go.

Jim, Not to bad on the hangover today. Beer i can handle but the hard stuff puts me out of commision.

Bryan, I felt like a pro doing the Hot Squat and not dealing with the door. Whats on your menu tonight?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Whats on your menu tonight? </div></BLOCKQUOTE>
Can't look at the pics from worked (blocked). Well everything just changed. The Pressman from Web 4, came over at 11:00 AM and asked me if I would work for him on Sunday, I said yes, as it's hard to turn down double time. He has some clots in his legs, and is hurting pretty bad. I know all about leg/back pain so I'll help him out. Looks like it's just going to be burgers and a meatloaf tonight. The chuck roll will have to wait. Good luck with your cook.
 
I am just thinking about timing for the Fatties. Both are just shy of 1.5 lbs and stuffed. How long do you think they will take on the bottom rack while running 250 at the top rack? And am i right to take them off at 160 internal temp?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KevinJ:
I am just thinking about timing for the Fatties. Both are just shy of 1.5 lbs and stuffed. How long do you think they will take on the bottom rack while running 250 at the top rack? And am i right to take them off at 160 internal temp? </div></BLOCKQUOTE>
Mine go 1-1.5 hrs depending on how hot I'm cooking. I pull mine at 158º and let the carry over heat cook them the rest of the way. Make sure you have some Townhouse crackers and some cheese for tomorrow. I eat fatties cold. Don't care too much for em hot.
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Now that I'm home, great looking pics so far.
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Well everything is done,everyone enjoyed, and i have UPDATED the album with all the Pics. I gotta say that the fattie was fantastic. I didn't want to be short on time so i actually had it on for about 2.5 hours until it hit 160. For the first over night cook everything went really well.

Bryan, We had it hot with dinner but i saved a half of one for breakfast in the morning to try cold.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KevinJ:
Bryan, We had it hot with dinner but i saved a half of one for breakfast in the morning to try cold. </div></BLOCKQUOTE>
You stuffed yours, I never stuff.
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I just roll a Bob Evans Reg, Sage, or Maple in some rub, and toss it on during a cook.
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Yours looks like it would be great hot.
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Did you do the Spam?
Kevin, You did a great job on the multiple items cook. I love doing long cooks like that. Fire the WSM up, and when one thing finishes, put something else on, and just keep going. For me it's sad when it ends.
 
Yea i stuffed mine. I sautéed diced peppers and onions with a nice amount of cayanne pepper, cooled it for a day, and then rolled it with American cheese. It was awesome. I did not get to the spam because with all the timing of every thing and the fact i was just cooking for my parents and my wife it would have been way too much food. But I cant wait to try it with the brown sugar and vinager glaze recipe that used to be on the can. Thanks for the coomplement because it was really fun moving from one thing to the next and it was almost a let down once we were done eating.

So the first over nighter, 22 lbs of kingsford, 17 hours of cooking, and alot of meat turned into a great meal. I hope to do it again soon.
 
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