The start of an Epic Smoking Adventure

Discussion in 'General Discussion' started by brentczech, Aug 8, 2013.

  1. brentczech

    brentczech Fire Starter

    Hello all,

    Here is what I have going down within the next 48 hours. I'm throwing a bday party for my son. I have about 60 people showing up. 40 adults, 20 kids.

    Here is my menu....

    6 Pork Butts ranging from 3.5-5 lbs. Already rubbed and in frig. Pork will be PULLED!

    9 Slabs of pork spare ribs

    Rib tips from trimming up spare ribs.

    4 - Whole Chickens injected and rubbed

    12 Chicken thighs injected and rubbed

    14 lbs of kielbasa (two different kinds from Polish market)

    The party is Saturday night. I plan on smoking pork butts and chickens tomorrow (Friday). I will do ribs and kielbasa on Saturday.

    Here are the side dishes.....

    Dutches Wicked Baked Beans

    Corn on cob

    Potato Salad

    Coleslaw

    Grilled mushrooms, peppers, onions, eggplant

    Fruit salad

    I will start posting Q-Views very early tomorrow (6am PT). 

    This will be by far the largest smoke I've attempted. 

    Any help would be great.

    Brentislav
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    WELL . Haven't you been busy [​IMG]  , Lurking and Smoking and not joining in the fun... O.K. , we'll let you go if you run by the Roll Call section and introduce yourself and add your location to your Profile.

    You will get a resounding welcome from everyone . Send some Q-view of your exploits and any points of view you have...[​IMG]  are welcome.

    Do have fun as you read through our forum , and We hope you decide to call this your home for all things BBQ.

    Have fun and . . .
     
  3. reinhard

    reinhard Master of the Pit OTBS Member

    Wow, what a project!!  Earlier this year i did 12 racks of St. Louis Ribs for a neighbor's graduation for his daughter.  What i did with those is to prepare them the day before.  Got them almost done except for the final hour for mopping.  After i got them where i wanted i foiled them and let them cool off and put them in a fridge. Then the next day i timed it [or tried] to start mopping as the crowd came. This way they got to see them at their best and then served them a hour or so after they arrived.  It was a learning experience for sure, but it worked out somehow. Reinhard
     
  4. brentczech

    brentczech Fire Starter

    I'm looking forward to the morning. The smoker is prepped and ready to go. Pork butts look good in frig getting happy covered in rub.

    Q-View tomorrow morning before the swine hits the hot metal.

    -Brentislav
     
  5. brentczech

    brentczech Fire Starter

    Good morning all. Here is a photo below. (Not great photo) of what is on my smoker right now. 8 pork butt ranging from 3-5 lbs. Started about 1/2 hour ago. I will keep everyone posted and more Q-View to come.

    -Brentislav

     
  6. brentczech

    brentczech Fire Starter

    Update: Looking pretty good so far. Smoker is holding temps good right at 220 or so. I've been spraying butts with apple juice everyone 1/2 hour or so. The smaller butts on top have a temp inside of 165.

     
  7. looking good

    happy smoken.

    David
     
  8. tatuajevi

    tatuajevi Fire Starter

    Lookin good!
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looking nice[​IMG]
     
  10. looks real nice this June i cooked for 125 people at my Nice's sons high school graduation it started out as a cook for 60 on Tues. I picked up my new Lang 60 in Nahuta GA. then drove to Stark Fla. I cleand and seasoned it that night cooked 15lbs. of jerky on wen. to get use to the pit [what A difference from my chargrillar horz.] on Sat. I cooked 20lbs. of bottom round ,3 pork loins,armadillo eggs,baked beans,halpina poppers,and coal slaw it came out grate [​IMG]
     

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