I started this Memorial Day party 6 years ago and it grows a bit every year. This year 63 and 32 of that being kids under the age 10. I promised I would take pics of the smoke as it went, I did okay on the picture dept so here we go. I kept the pics small, sorry trying to minimize space.
The party started at 4:00 on Saturday so I had to start prepping on Thursday with a rub down of 4 pork shoulders. The rub was my version of a KC style rub originally from Emeril Lagasse. The salt is 1/6th of the original recipe as I have to watch my salt intake. Honestly I think It's MUCH better with less salt and the family agrees. The "Tones" container contains my rub, they fit perfectly in my pantry so I recycle those containers.
1/4 cup paprika 24 g
2 tablespoons Essence 18 g (in lieu of this I'll add about 1 tbsp. of oregano and 1tbsp of Thyme)
1 tablespoons kosher salt
2 tablespoons onion powder 25 g
1 tablespoon granulated garlic 12 g
1 tablespoon freshly ground black pepper 10 g
1 tablespoon chili powder 5 g
1 teaspoon mustard powder 3 g
1/2 teaspoon poultry seasoning 1 g
1/2 teaspoon ground ginger .5 g
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Friday morning, into the smoker around 9:30. This pic is the 4 hour mark. IT 145. Smoker temp 260.
120 chicken wings in brine. 60 will end up being cherry chipotle and 60 will end up being Apple Agave.
Brine - (From Tips Slaughterhouse brine)
3 gallons water,
1/2 cup Kosher salt
1/2 cup sugar
4 tsp granulated garlic
4 tsp onion powder
4 tsp of my rub
I split that brine in half and brined the chipotle and the apple wings separately. To the Sherry chipotle brine I added 1/2 cup Tones Southwest Chipotle seasoning and to the Apple brine I added 2 more tsp granulated garlic. Wings brined for about 10 hours.
Fatties (I went large on these fatties 3 lbs of sausage for each one.)
Chicken parm fatty
3 lbs Italian Sausage (from this recipe)
10 lbs ground Pork Butt 60% fat
3 tablespoons Sea Salt or Kosher Salt
2 tablespoons fresh Black Pepper,
4 cloves Garlic finely minced
5 teaspoons Fennel seed
2 teaspoons Anise seed
1 tablespoon crushed Red Pepper
2 tablespoons finely chopped Sweet Basil
2 tablespoons Corn Sugar
2 teaspoon Citric Acid
½ teaspoons Coriander, ground
2 cups Water
4 chicken breasts cooked so I could shred in a little water, oregano, garlic.
Vodka cream sauce
3 oz prosciutto sliced or cubed
1 + 3 tablespoons olive oil
1/2 cup finely chopped shallots (about 1 tbsp finely chopped onion will work, vidalia would be great)
1 + 1 tablespoons minced garlic
1 (28-ounce) can peeled, crushed tomatoes, chopped, and their liquid
1/2 teaspoon crushed pepper flakes
3/4 cup Pepper Vodka (recipe attached) or just mix 3/4 cup vodka with 1 toe finely minced garlic and 1 tsp crushed red pepper flakes)
1/2 cup heavy cream
Mixed shredded chicken and vodka sauce and layered on sausage.
Forgot to take a pic of the rolled up parm.
Buffalo Chicken fatty.
3 lbs basil garlic chicken sausage from this recipe.
3 lbs boneless skinless chicken thighs
2 lbs boneless skinless chicken breasts
2/3 cup fresh basil coarsely chopped.
2 tsp salt (1/2 of original recipe)
1 tbsp. ground black pepper
1/2 cup fresh minced garlic
1 tsp Nutmeg
2 tsp sage
1/2 tsp allspice
I cheated on the "buffalo chicken" I used premade and frozen breaded chicken tender, could not find "Buffalo Chicken Tenders"
Mild Buffalo Sauce
Rolled up and ready to go into freezer before bacon wrap.
No pics of the bacon weave until in the smoker....
Friday night, puling pork to foil IT was 165 @ 9:30 PM. The shoulders were a bit on the small side but took forever. Glad I started early on Friday. Last shoulder didn't finish until 8:30 Saturday morning. I double checked my probes during the smoke, they were right on. That pig must have worked out, must have had a lot of connective tissue to break down.
Saturday morning, wings on the smoker. Used Apple and Hickory wood and smoker temp was 275. Once I smoked the wings for 2.5 hours I removed to foil pans covered tightly and placed in a 190 degree oven until I was ready to glaze
Buffalo Chicken fatty in my new Akorn at about the 3 hour mark.
Ribs are foiled at the top of the smoker (rib pics later) and chicken parm fatty in the foil pan, yep I had a fatty mishap and it broke in half so I had to put it in a pan. Guests didn't mind it was gone before I even got in line.
Also Saturday morning, rub ribs with my rub (recipe above). 3 slabs of baby back. YUMMM. I used the 2.5 - 1.5 - 1 method, I should have gone a little longer in the foil.
Wings ready to go on the grill. For the Cherry Chipotle I used 4 tbsp. melted butter and my Cherry Chipotle BBQ sauce to glaze with.
Cherry Chipotle BBQ sauce
13 tablespoons butter
4 medium onions, finely chopped
5 cups cherry preserves ( 8 ounces)
1-1 3/4 cup chipotle chiles in adobo, minced and seeded
1 3/4 cups ketchup
1 1/2 cups cider vinegar
For the Apple Agave I used 1 small jar apple jelly, 2 tbsp. agave nectar and 4 tbsp. melted butter.
Thanks for reading.