Cliff H.
Master Chef
Was a great success, even if the ribs were enhanced. The butcher told us all he could get were enhanced butts so I left that off the menu.
Briskets came off at 4:00 after spending 6 hours in the pit at 290-340 deg.
Since we were doing high heat in the big pit we had to break out a little chargriller type smoker. I made a charcoal basket out of a foil pan and loaded it up with lump. Brex will be using the Minion Method again.
Two racks of spares and some sausage were ready at 5:00
Chickens went on at 3:00. They were smoking at 280-300 deg and still took 4 hours to get done.
We had a great time. Lots of family to visit with. Lots of food. Lots of water. The humidity in East Texas is steamy.
There are some other pics in my collection to check out including Brex's catering trailer that he is working on. When that boy gets an idea he jumps in with both feet.
There is also a pic of the two boats in the yard. We have a tough decision to make for our fishing trip on Tue. Which one ?
Briskets came off at 4:00 after spending 6 hours in the pit at 290-340 deg.
Since we were doing high heat in the big pit we had to break out a little chargriller type smoker. I made a charcoal basket out of a foil pan and loaded it up with lump. Brex will be using the Minion Method again.
Two racks of spares and some sausage were ready at 5:00
Chickens went on at 3:00. They were smoking at 280-300 deg and still took 4 hours to get done.
We had a great time. Lots of family to visit with. Lots of food. Lots of water. The humidity in East Texas is steamy.
There are some other pics in my collection to check out including Brex's catering trailer that he is working on. When that boy gets an idea he jumps in with both feet.
There is also a pic of the two boats in the yard. We have a tough decision to make for our fishing trip on Tue. Which one ?