So waaay back in February my daughters school was having their annual auction fund raiser, they usually raise approx $25,000 on this one event! It dawned on my that a delivered BBQ party would be really popular.... so I offered the following:
Apperantly the bidding on this was hot and heavy, winner paid $300! (now I just have to live up to the hype! lol) I had labeled it as a party for 10-12 people. So the winner (Dixie) called and said that she wanted to use it this weekend, so here is the play by play.... oh and she made a referance to them also serving hot dogs and hamburgers because there wasn't going to be enough BBQ, because they will have about 14 adults and 7 or 8 kids. In my mind that just won't do, so I doubled the chicken and the beans without telling her... lol.
Since this is a lot of food I am doing it in two batches on my 22.5" WSM. First up 42 pcs. of chicken - went with all thighs for moistness and ease of size to work with.
Smoker is running at 230° with hickory, just put the chicken on. The bottom rack is just as full as the top rack!
One and a half hours in....
Two and a half hours in... getting close, most of the upper rack was at 160° internal temp, gonna take it to 170°
Now I wasn't sitting with my feet up while the chicken was cooking... here is the prep on load #2!
A dozen big shrooms with ABT filling (for those that don't want the heat) and a little over a dozen ABT's.
Start of a pan of Dutch's Wicked Baked Beans with a few changes of mine: I like to add some kielbasa, I swap half the ketchup with Sweet Baby Rays BBQ Sauce, and instead of brown sugar I use about 1/2 or so of mollasas.
... add the beans, give it a stir, and all ready for the smoker!
and last but not least... RIBS!! All rubbed down and sitting in the fridge waiting for their turn in the thin blue!
Well almost time to pull the chicky off the smoker.... will post some more as load #2 gets going! Thanks for drooling!
- 3 racks of baby back ribs
- 24 pcs. of chicken
- 24 ABT's
- A pan of BBQ baked beans (Dutch's of course!)
- and a container of my BBQ sauce
Apperantly the bidding on this was hot and heavy, winner paid $300! (now I just have to live up to the hype! lol) I had labeled it as a party for 10-12 people. So the winner (Dixie) called and said that she wanted to use it this weekend, so here is the play by play.... oh and she made a referance to them also serving hot dogs and hamburgers because there wasn't going to be enough BBQ, because they will have about 14 adults and 7 or 8 kids. In my mind that just won't do, so I doubled the chicken and the beans without telling her... lol.
Since this is a lot of food I am doing it in two batches on my 22.5" WSM. First up 42 pcs. of chicken - went with all thighs for moistness and ease of size to work with.
Smoker is running at 230° with hickory, just put the chicken on. The bottom rack is just as full as the top rack!
One and a half hours in....
Two and a half hours in... getting close, most of the upper rack was at 160° internal temp, gonna take it to 170°
Now I wasn't sitting with my feet up while the chicken was cooking... here is the prep on load #2!
A dozen big shrooms with ABT filling (for those that don't want the heat) and a little over a dozen ABT's.
Start of a pan of Dutch's Wicked Baked Beans with a few changes of mine: I like to add some kielbasa, I swap half the ketchup with Sweet Baby Rays BBQ Sauce, and instead of brown sugar I use about 1/2 or so of mollasas.
... add the beans, give it a stir, and all ready for the smoker!
and last but not least... RIBS!! All rubbed down and sitting in the fridge waiting for their turn in the thin blue!
Well almost time to pull the chicky off the smoker.... will post some more as load #2 gets going! Thanks for drooling!
