Uncle Bubba
Executive Chef
Well, things went really well yesterday and tasted even better. Damn, I'm getting pretty good at this stuff. Had about 25 people over. Served spares, butt, brisket, thighs, collard greens, beans, macaroni salad, and cole slaw. Cooked mostly with oak, apple, and some cherry. Everyone said food was fantastic and kept telling my wife to let me get a pit to cater on and a few said they'd have me for some parties to get started. I've got me eye on a 30x9 Klose Ultimate w/upright, slideout, and 1 burner. We'll see on that. That will be a work in progress.
I thought the brisket, ribs and pork were really good but the chicken was a little too salty. Should have compensated for smaller pieces by shortening the brine time. (Lesson learned for the cook) I also made burnt ends which were the absolute bomb. They came out really really good.
Got the kids(Jenny 5 1/2 and Joe 4) involved for the first time. They enjoyed themselves a lot.
Here's the link to pics:
http://community.webshots.com/album/551258739uYbmBA/0
All in all a very tiring, but rewarding, two days. By the way Woody, those ribs racks do pretty much suck. Might have to modify by making them hold only three a piece creating more room between racks. This pit was maxed out with 2 butts, 5 racks, and a whole brisket.
I thought the brisket, ribs and pork were really good but the chicken was a little too salty. Should have compensated for smaller pieces by shortening the brine time. (Lesson learned for the cook) I also made burnt ends which were the absolute bomb. They came out really really good.
Got the kids(Jenny 5 1/2 and Joe 4) involved for the first time. They enjoyed themselves a lot.
Here's the link to pics:
http://community.webshots.com/album/551258739uYbmBA/0
All in all a very tiring, but rewarding, two days. By the way Woody, those ribs racks do pretty much suck. Might have to modify by making them hold only three a piece creating more room between racks. This pit was maxed out with 2 butts, 5 racks, and a whole brisket.