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The start of an Epic Smoking Adventure

post #1 of 10
Thread 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

post #2 of 10

WELL . Haven't you been busy rolleyes.gif , 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...biggrin.gif 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 . . .

post #3 of 10

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

post #4 of 10
Thread 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

post #5 of 10
Thread 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

 

 

post #6 of 10
Thread 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.

 

 

 

post #7 of 10

looking good

happy smoken.

David

post #8 of 10
Lookin good!
post #9 of 10

Looking nicedrool.gif

post #10 of 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 drool.gif

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