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The Great Martinsville NASCAR smokeout

Poll Results: Has Mike taken on too much?

Poll expired: Oct 30, 2011  
  • 0% (0)
    Yes! You cannot manage all those meats, guests unless he is Gordon Ramsay! Oh my God!
  • 50% (3)
    No! He will be like Gordon and deliver top quality food and all will be happy!
  • 50% (3)
    Who cares, I just want Mark Martin to win the race!
6 Total Votes  
post #1 of 14
Thread Starter 

I'm a nervous wreck!!!

 

On Sunday I'm serving about 20 guests off my CharBroil offset. You read the event description on my Facebook page.

 

I bought a 9lb pork shoulder at Publix this morn, Wed. I have read and will read again the pulled pork sticky, but I am concerned with cooking time. I had it cut into two approx. 4.5 lbs pieces. I figure to start the smoke about 4am Sun 30th and take them off around 10am and finish them low (250) in the oven by 12:30 and let 'em rest for an hour.

 

I have to get on 6 racks of ribs and 40 pieces of chicken legs and thighs by 11am  and have them off around 3pm.

 

I have help in the kitchen, and am gonna try to serve the chicken and ribs around 3:30.

 

Wish me luck!!th_4th_of_July.gif

 

I'll try and post some Qview here OK?

post #2 of 14

You will be fine!  Just remember to go by temp (internal temps) and you have one advantage - a race to keep everyone distracted with, lol! buy a package or two of franks to keep on hand for emergency serving 'just in case' - you can whip those out to satisfy eager eaters quickly; if you don't use them and keep them under refrigeration, just take 'em home for a future dinner or two.

post #3 of 14

Good luck!

 

Sounds like a fun time.

post #4 of 14

Martinsville - sight of my first live NASCAR race back when Harry Gant was winning all them races in a row. Smelled some great BBQ while in the Carolinas and Virginia area and thought it would be cool to be able to do that stuff. Now I do and I still think back to that race.

 

Good luck, you'll do fine and remember the ONLY person putting pressure on you about what/when/how much...is YOU.  Your guests will think you're the King! (just leave the big belt buckle at home)

 

 

John

post #5 of 14
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

You will be fine!  Just remember to go by temp (internal temps) and you have one advantage - a race to keep everyone distracted with, lol! buy a package or two of franks to keep on hand for emergency serving 'just in case' - you can whip those out to satisfy eager eaters quickly; if you don't use them and keep them under refrigeration, just take 'em home for a future dinner or two.


Thanks Pops!  Fortunately, there will be friut salad, deviled eggs and vegetables with ranch to keep 'em all happy pre-race.  The pulled pork sandwiches will be at the green flag. Of course libations will be liberal!
 

 

post #6 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Good luck!

 

Sounds like a fun time.

Hey Al!

 

I'm sure it will be!

 

 

post #7 of 14
Thread Starter 
Quote:
Originally Posted by jjwdiver View Post

Martinsville - sight of my first live NASCAR race back when Harry Gant was winning all them races in a row. Smelled some great BBQ while in the Carolinas and Virginia area and thought it would be cool to be able to do that stuff. Now I do and I still think back to that race.

 

Good luck, you'll do fine and remember the ONLY person putting pressure on you about what/when/how much...is YOU.  Your guests will think you're the King! (just leave the big belt buckle at home)

 

 

John


Thanks John for saying that so nicely!  I put the pressure on, but I agree, it will probably go well.


 

 

post #8 of 14

Sounds like a great time will be had by all. Remember to take a lot of pictures.

JC1947

post #9 of 14

Mike,like Pops and Heagarty said,you'll be fine. Here's my Matra "PATIENCE"biggrin.gif

 

Make sure to allow time for stalls and ...

post #10 of 14
Thread Starter 
Quote:
Originally Posted by JC1947 View Post

Sounds like a great time will be had by all. Remember to take a lot of pictures.

JC1947

Thanks JC.  6:30 edt Sat. The grill is out. Here is the first photo!

The Great Martinsville smokeout.jpg
 

 

post #11 of 14
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Mike,like Pops and Heagarty said,you'll be fine. Here's my Matra "PATIENCE"biggrin.gif

 

Make sure to allow time for stalls and ...

Oldschool, I'm Heagerty, prolly posted wrong.. The pork shoulders will go on around Sunday 4am,edt.

 

 

post #12 of 14
Quote:
Originally Posted by jjwdiver View Post

Martinsville - sight of my first live NASCAR race back when Harry Gant was winning all them races in a row. Smelled some great BBQ while in the Carolinas and Virginia area and thought it would be cool to be able to do that stuff. Now I do and I still think back to that race.

 

Good luck, you'll do fine and remember the ONLY person putting pressure on you about what/when/how much...is YOU.  Your guests will think you're the King! (just leave the big belt buckle at home)

 

 

John


I was at all four of those races Harry won in '91. I was working for the 75 car then. I have a picture of me at that Martinsville race actually on the wall in the living room. Harry was my wife's favorite driver. She used to serve him when she waitressed at Cheers in Hickory back in the day. That was a real exciting time. Everybody loved Harry.

220px-Harry_Gant_1994.jpg

 

post #13 of 14

Mike,

You may want to start those ribs at 9 AM if you're doing a 3-2-1.

post #14 of 14
Thread Starter 
Quote:
Originally Posted by alelover View Post

Mike,

You may want to start those ribs at 9 AM if you're doing a 3-2-1.

The pork went on at 5am, and I stalled it at 830.  Underway again, but the ribs won't go on until 11:30-12p

 

 

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