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Old 08-22-2009, 06:14 PM   #1
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God bless my WSM's

I did 100# of Pulled Pork for our neighbors church function. Started the cook on thursday and finished today (saturday) around 8am or so. My 18 and 22" WSMs performed beautiful as usual and I got some pretty good sleep in. Roughly 80+ people at last head count. I got compliments out the yang too. I am on top of the world right now! To top it off, my friend is gettin' married tonight. The wedding? Just up the street. The reception. Sameplace, oh and somthin about 3 kegs of beer! Its gonna be a good night!




Sorry no pics. I cant believe it either. I know the rule. I had to vent this somewhere.
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Old 08-22-2009, 07:14 PM   #2
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dollarbill....great cook.....plenty of compliments....good party ahead....life don't get any better brother! Enjoy!

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Old 08-22-2009, 07:39 PM   #3
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Re: God bless my WSM's

Quote:
Originally Posted by dollarbill
Sorry no pics. I cant believe it either. I know the rule. I had to vent this somewhere.
Sir, on what planet do you spend most of your time?
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Old 08-22-2009, 08:19 PM   #4
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That's an awesome fable!! Tell us more!!
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Old 08-22-2009, 08:28 PM   #5
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That's an awesome fable!! Tell us more!!
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Old 08-22-2009, 09:18 PM   #6
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That's an awesome fable!! Tell us more!!
Once there was a Greek Texan and a Cajun from Baton.......
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Old 08-23-2009, 01:23 AM   #7
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Re: God bless my WSM's

Quote:
Originally Posted by dollarbill
I did 100# of Pulled Pork for our neighbors church function. Started the cook on thursday and finished today (saturday) around 8am or so. My 18 and 22" WSMs performed beautiful as usual and I got some pretty good sleep in. Roughly 80+ people at last head count. I got compliments out the yang too. I am on top of the world right now! To top it off, my friend is gettin' married tonight. The wedding? Just up the street. The reception. Sameplace, oh and somthin about 3 kegs of beer! Its gonna be a good night!




Sorry no pics. I cant believe it either. I know the rule. I had to vent this somewhere.

Hmmmm... 100# of finished PP in 2 WSM's...that's like what?...130-140 before cooked?

or 100# before the cook and ??? 70# ???? finished product?


Ummmmm... Yaaaaaa.... ummmmmm..... no pics DEFINITELY equals no cook on this one.

Thursday...starting at...10pm??? till Saturday at 8am??????????
A 34 + hour cook huh?...interesting

And how much charcoal that use up?
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Old 08-23-2009, 08:01 AM   #8
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Re: God bless my WSM's

Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by dollarbill
Sorry no pics. I cant believe it either. I know the rule. I had to vent this somewhere.
Sir, on what planet do you spend most of your time?




Quote:
Originally Posted by wittdog
Quote:
Originally Posted by surfinsapo
That's an awesome fable!! Tell us more!!
Once there was a Greek Texan and a Cajun from Baton.......
I'll go along with the GT crack, But not the Cajun one

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Old 08-23-2009, 08:20 AM   #9
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DB I know 100 lbs of butts will fit so I can vouche for that.
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Old 08-23-2009, 09:10 AM   #10
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Maybe the 3 kegs of beer came first.
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Old 08-23-2009, 09:41 AM   #11
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Dont worry DB, I believe you.



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Old 08-23-2009, 12:50 PM   #12
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Re: God bless my WSM's

Quote:
Originally Posted by Smokey_Joe
Quote:
Originally Posted by dollarbill
I did 100# of Pulled Pork for our neighbors church function. Started the cook on thursday and finished today (saturday) around 8am or so. My 18 and 22" WSMs performed beautiful as usual and I got some pretty good sleep in. Roughly 80+ people at last head count. I got compliments out the yang too. I am on top of the world right now! To top it off, my friend is gettin' married tonight. The wedding? Just up the street. The reception. Sameplace, oh and somthin about 3 kegs of beer! Its gonna be a good night!




Sorry no pics. I cant believe it either. I know the rule. I had to vent this somewhere.

Hmmmm... 100# of finished PP in 2 WSM's...that's like what?...130-140 before cooked?

or 100# before the cook and ??? 70# ???? finished product?


Ummmmm... Yaaaaaa.... ummmmmm..... no pics DEFINITELY equals no cook on this one.

Thursday...starting at...10pm??? till Saturday at 8am??????????
A 34 + hour cook huh?...interesting

And how much charcoal that use up?
100# pre cooked....did half Thurs. night and the other half Friday night. I didnt weigh the meat after the cook. We had 2 FULL foil pans left over. Roughly 80 people showed up. We planned the cook to feed 100 to 150 people. Used about 4 bags of KF and apple chunks.
This is the only rebutle I have.
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Old 08-23-2009, 05:14 PM   #13
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Good job DB (I think).
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Old 08-23-2009, 05:29 PM   #14
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Originally Posted by John A.
Good job DB (I think).
Thanks john....Letter F them.....
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Old 08-23-2009, 06:06 PM   #15
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Wasn't doubting you fitting the 100# in 2 Web's, was just interested to
know which way it went 100# before or after and how much weight was loss in the cook.

The 34 hour comment was just that.... 34 hours of cook time?
Was ya makin' PP or jerky?

and the no pic=no cook.....well.... that's just the law son
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Old 08-23-2009, 08:24 PM   #16
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Quote:
Originally Posted by Smokey_Joe
[and the no pic=no cook.....well.... that's just the law son [/b]
No harm done here Joe! AND your right that is the law! Guess what though.....they sold the rest of the left overs to the church goers today! yahoo!.....wait ...no pics of that either. damn! Im gonna get shot to hell here...

Subject: non-fiction
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Old 08-23-2009, 08:27 PM   #17
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Another question: I can only get 3 (comfortably) pork shoulders on each rack on the 22 WSM. Is there an add on shelf for this? Ill google that now. Anyone?
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Old 08-23-2009, 08:38 PM   #18
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Quote:
Originally Posted by dollarbill
Another question: I can only get 3 (comfortably) pork shoulders on each rack on the 22 WSM. Is there an add on shelf for this? Ill google that now. Anyone?
You will have to make your own.
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Old 08-24-2009, 01:56 PM   #19
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That's a whole lotta pork DB, sounds like to was a fantastic weekend.
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