Two nine pound butts with my modified BRITU rub over yellow mustard. I will fire up the WSM and start the cook the evening before and then bake some sourdough bread in the morning. My wife will be in charge of the cole slaw. I will also use some No. 5 sauce with extra ancho chili pepper, cumin, cayenne, etc.
Looks like the appetizer thing might work, a buddy says he’s got ten pounds of wings in his freezer, I’ve got a nice Mettwurst to “hassleback”, maybe some Scotta Ditta if I can find some lamb, beef kebabs, roasted baby potatoes, asparagus, maybe some shrimp.
Many small dishes.
Possibly tequila to combine Smoke Day with John Wayne’s 111th birthday!
I’m thinking about a meatloaf for tomorrow actually!
Wearing my shirt as I write!
Given the depressing state of affairs between covid 19 and family health issues, I decided I wanted to wear something that is FUN!
Carolina style pulled pork. I have an eight plus pound Boston butt that will get a salt rub then a vinegar, red peepers flakes, and black pepper mop throughout the cook, then finished with BBQ sauce that I ordered today from Hog Heaven, Pawleys Island, South Carolina. This is the best BBQ sauce it the WORLD!!! I bought a half gallon of the sauce, that is how much we love their sauce. I can't wait to get it in the mail.
Friday: Italian Sausages (combo of sweet and hot) - no smoke, WSM: no barrel, grate over coals
Saturday: St. Louis Ribs using Hickory, WSM pan in, no water
Sunday: Chicken Thighs, no smoke, WSM w/ barrel, but no pan
Monday: Burgers hot & fast no smoke, WSM: no barrel, grate over coals