60th Birthday Party QVIEW! PP, Ribs, Brisket, Fatties...Giddy Up!

Discussion in 'Pork' started by smokey2569, Jul 7, 2010.

  1. smokey2569

    smokey2569 Smoke Blower

    This has been a much delayed post, but I am a lazy lazy man. Since there were several types of meat in attendance, I chose the category that was the most prominently represented. Swine was the winner.

    So, I present to you the largest gathering and amount of food I have produced in my life. I had the assistance of 1 full time helper, and a few more come crunch time. It was a celebration of all celebrations. The guest(s) of honor besides my mother was the following:

    1 13lbs Brisket

    3 8lbs Pork Shoulders

    8 Racks of Spare Ribs

    6 Fatties

    180 Wings

    Beans

    Slaw (Sorry Scarbelly...I didn't have time to make yours, but its on the list for next gathering)

    Mac & Cheese

    And a few other things that I am sure I forgot about...

    Without further ado...THE QVIEW!!!!!!!!!!

    ROUND 1...Brisket!

    Lets start with the beef, and get that out of the way. Here is the brisket injected and marinated in a mix of AJ, OJ, LJ, W-Sauce, Olive Oil, Brown Sugar and hot sauce.

    [​IMG]

    She marinated for about 18 hours, and then rubbed up an hour or 2 before smoking. I used a bottled rub from Texas, brought to me from Texas Boy, so he might be able to be more specific as to what it is. It tasted good, so it will be used again.

    [​IMG][​IMG][​IMG]

    Into the GOSM, and 13 hours later, this popped out:

    [​IMG]

    She got spritzed a few more times with some AJ, and foiled up for a few more hours. Yanked it out around 180 degrees.

    [​IMG]

    ROUND 2...Pulled Pork!

    Here is one of the areas I failed in. Taking photos of the pork shoulder. In short, they were injected and marinated in a mixture of AJ, AC Vinegar, LJ, Brown and White Sugar, W-Sauce, and Honey. They were then rubbed up with Jeff's Rub about 18 hours before smoking. Spritzed with AJ as well. Took them to 200, in a cooler and pulled.

    Here is a photo of them all finished. They were very succulent...

    [​IMG]

    ROUND 3...Ribs!

    8 racks total were trimmed and prepared. 6 were made in my normal method of rubbing with seasoned salt an hour or so before smoking. Then smoking and spritzing for 4 hours. Into foil for the last hour with some brown sugar, honey, parkay and hot/sweet sauce. They are then firmed up on the grill with a little sauce.

    The other 2 were marinated and basted at the end in a Dr. Pepper mixture by Texas Boy. Apparently he won the rib cookoff, but I have yet to see the scorecards. I did conceded to him, but much like Orson Wells, only under protest.

    Ready for the GOSM

    [​IMG]

    After 4 hours and ready for the foiling. 

    [​IMG][​IMG][​IMG]

    Here they are all finished and half eaten. Not sure where that empty bone came from. Some calzones are making an appearance here too.

    [​IMG]

    ROUND 4...Fatties!

    6 Fatties in all were made. 3 were consumed at the cookout, and 3 the next day while killing brain cells watching Jimmy Johnson win in NH. The fatties were good. I could have done without seeing the JJ win.

    #1: Italian sausage stuffed with Mac & Cheese

    [​IMG]

    #2 & #3: JD & Bacon stuffed with steak, cheese, peppers and onions

    [​IMG]

    #4: Ground beef and bacon stuffed with cheese, peppers, onions, pickles, ketchup and mustard

    [​IMG]

    #5: JD and bacon stuffed with eggs, peppers, onions, cheese and hash browns

    [​IMG]

    #6: JD and bacon stuffed with chorizo, Spanish rice, black beans, onions, peppers, cheese. I forgot a photo of this one, so here is a creature I found wondering the woods in search of BBQ.

    [​IMG]

    Actually, the Mexican fattie is pictured at the left of this photo.

    [​IMG]

    The only photo I managed to snap of a cut fattie, was the Mac & Cheese one below

    [​IMG]

    Finally, here are a few finished and served photos. I did not take photos of everything, as when it came time to serve, myself and 3 others were running around like maniacs. But here are some wings and beans for your viewing pleasure.

    [​IMG][​IMG]

    And dessert (don't ask)...

     [​IMG]

    Who needs to be 60, when you can be 29?

    All in all, everything got good reviews. I was given a proposal to cater another cookout, but not sure I can pull it off again without TB coming up from Texas and pounding beers with me while cooking.

    I give thanks to all that helped out, and those on the forum that gave me tips as to how much to prepare and some other ideas.

    Finally, most importance thanks goes to the animals of this world, especially the cow with a 13 pound brisket, the swine that yielded me the shoulders, and the 90 chickens that gave up their wings in order to provide us with a day filled with succulent deliciousness (is that a proper phrase? it is now...)
     
    jirodriguez and dutch like this.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Look like a real feast nice job  [​IMG]
     
  3. um how did you form the fillings for the fatties like the mac n chees, the egg combo etc. they look awesome for sunday brunch.

    im going to guess choice of sausage is a personal pref? nice spread and glad to see such a vast variety of food. ah and happy belated birthday
     
  4. smokey2569

    smokey2569 Smoke Blower

    Fattie Piston is the only way to go for filling a fattie. Check out the fattie forum, you will find it in there.

     
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Eats Smokey!

    Had to be a GREAT party, whether 60 or 29!

    And your phrases are not only proper---They are perfect!

    Thanks for the great Qview,

    Bear
     
  6. matts

    matts Smoking Fanatic

    What a spread, everything looks great.
     
  7. new2que

    new2que Meat Mopper

    Great looking spread!  I bet those fatties were fantastic!  I'm going to have to check out this "fatty piston"  you speak of!

    Thanks for posting!
     
  8. smokey2569

    smokey2569 Smoke Blower

    Thank you.

    I cannot take credit for creating said piston, as I "borrowed" the idea from Cowgirl, but check it out. It works well, and costs about $3 to make.
     
  9. Looks dang good, you did very well!

    Hopefully you got plenty of pats on the back for this one! 

    Were the wings smoked?  They look mighty delicious.
     
  10. smokey2569

    smokey2569 Smoke Blower

    No, I used the turkey fryer for the wings. Was able to do them all in 2 batches. I like fried wings much better than smoked...Smoked are good, but a good fried crispy wing can't be beat...
     
  11. deannc

    deannc Master of the Pit

    Great looking Q, bet it was all delicious!  I'm going to give the brown sugar, parkay and honey a shot this weekend on some baby backs.  Can't wait!  [​IMG]
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Damn! I just ate a late lunch and now I hungy again! Outstanding looking Que - well deserved congradulations of pulling that off [​IMG]
     
  13. nwdave

    nwdave Master of the Pit SMF Premier Member

    Geez, after all the kind words, all that's left is WOW!!!!  If this new server allowed points, you'd have a bunch plus the one I'm giving you as a phantom point.  Well done.
     
  14. What a spread!!! It all looks fantastic!!! Which one of the fatties do you think turned out best? They all seem so delicious!!!

    This may be a rookie question, but what's Parkay? I've never heard of it...
     
  15. smokey2569

    smokey2569 Smoke Blower

    I think the best 2 were the steak and cheese, and the mac and cheese. Those are going to end up being go to fatties.

    Parkay is a liquid margarine/butter they sell here in the states. Not sure what the equivalent would be in Canada...

     
     
  16. caveman

    caveman Master of the Pit SMF Premier Member

    Everything looked great.  I'll bet it tasted great as well.  Even the little puppy on the cake looked juicy.  (Wow, how sad am I?)  Good work.
     
  17. budking

    budking Newbie

    Texas Boy here...Yeah I spanked him in the rib category, as well as most beers drank by a mammal in 6 hours.  Good times.

    Also, that picture of me is terrible, I was way drunker than that.
     
  18. pandemonium

    pandemonium Master of the Pit

    Everything looks great!!! Nice work thats a ton of food you did up there.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Smokey,

    How can you call yourself lazy, when you put out a feast like that?!?!?

    That was all a thing of beauty!

    Bear
     
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    Smokey

    Dont know how I missed this the first time around but [​IMG]you really pulled off a great feast. everything looks and I bet tasted awesome - Congrats man you rocked it
     

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