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Big smoke next Saturday... - Page 2

post #21 of 34
Thread Starter 

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First picture was taken when I took the beast out of its wrapping to put the rub on it.  The second picture was as it was smoking yesterday evening. Third picture was just taken a few minutes ago when I was about to put the roast on. The last picture is my smoker in the morning sun - because it's so damn beautiful! 

post #22 of 34

And now the Fun begins. Best of Luck and make time to Enjoy your guests as well...JJ 

 

BTW, I forgot to mention that if you choose a really Dry Red Wine, you may need to add a bit of Sugar. The Lambrusco is on the sweet side so no additional sugar is needed. 

post #23 of 34
Thread Starter 

The wine for the Sangria is a semi-sweet, so it'll be good. I'm about the only dry wine lover - well except for one lady who will be drinking the Cabernet with me! 

 

The brisket and the pork are resting in their coolers before I put them into the refrigerator.  The chicken have been soaked in buttermilk and are now dry brining. The ribs are rubbed and in the refrigerator.  My beans, cornbread and smoked mac n cheese recipes are printed and ready for me to assemble in the morning. Fruit salad is made. Cole slaw is cut and ready to go (dressing made). Sauces made, including the finishing sauce for the brisket and the finishing sauce for the pulled pork.  Chafing dishes are here.  Ice bowls are ready (gianormous bags of ice and the keg are arriving tonight while I sleep). The weather will be BEAUTIFUL!. I'm planning on getting up at 5 to fire back up the smoker. I'll put the ribs on at 6. That should give them 1 hour rest time until I put the food on at 1. 

 

I am utterly exhausted, but feeling great as I sip my wine and eat my corn chips (too tired to make dinner). Tomorrow is going to be a blast! Watch for pictures. I'll post them as I can (husband is planning on using the laptop to show pictures of motorcycle trips and play music). I'll sneak into the house and post from his computer.

 

Thank you to everyone who has helped me plan this. I really feel like I have the pro's in my back pocket.  I may need a bigger smoker next year.  I have no idea how you competitor smokers do it. Hat's off to you!

post #24 of 34
Quote:
Originally Posted by jgibb View Post
 

The wine for the Sangria is a semi-sweet, so it'll be good. I'm about the only dry wine lover - well except for one lady who will be drinking the Cabernet with me!

 

The brisket and the pork are resting in their coolers before I put them into the refrigerator.  The chicken have been soaked in buttermilk and are now dry brining. The ribs are rubbed and in the refrigerator.  My beans, cornbread and smoked mac n cheese recipes are printed and ready for me to assemble in the morning. Fruit salad is made. Cole slaw is cut and ready to go (dressing made). Sauces made, including the finishing sauce for the brisket and the finishing sauce for the pulled pork.  Chafing dishes are here.  Ice bowls are ready (gianormous bags of ice and the keg are arriving tonight while I sleep). The weather will be BEAUTIFUL!. I'm planning on getting up at 5 to fire back up the smoker. I'll put the ribs on at 6. That should give them 1 hour rest time until I put the food on at 1.

 

I am utterly exhausted, but feeling great as I sip my wine and eat my corn chips (too tired to make dinner). Tomorrow is going to be a blast! Watch for pictures. I'll post them as I can (husband is planning on using the laptop to show pictures of motorcycle trips and play music). I'll sneak into the house and post from his computer.

 

Thank you to everyone who has helped me plan this. I really feel like I have the pro's in my back pocket.  I may need a bigger smoker next year.  I have no idea how you competitor smokers do it. Hat's off to you!

 

 

Sounds like you have everything under control and are prepped and ready.  Hopefully,. like JJ said, you'll be able to enjoy the time with your guests while treating them to some seriously delicious eats.

 

Looking forward to seeing some pics and hearing how things go.

post #25 of 34

Hey J, since you are a Cabernet fan, pick up a bottle of Col Di Sasso, sometime. It is a reasonably priced Italian import made of a blend of Cabernet and Sangiovese grapes that is a smoothe drinker with only enough Tannens to tickle and let you know you are drinking a BIG Red. A really great wine...JJ

post #26 of 34

Well , Jgibb . Looks as if you indeed have a handle on the situation Thumbs Up When is the 'Chef' to be there and help... sounds like you are carting the whole load :icon_eek:   Have fun ,and as JJ says, make time for yourself ...  and send lots of Q-view.

 

Here's a toast to you, "May the Smoke gods anoint you with Thin Blue Smoke".

 

Stan . . .

post #27 of 34
Thread Starter 


Thanks everyone! The ribs are now on. A bit earlier than planned, but it'll give me tine to get them rested and cut for serving. The only thing I'm not cooking is dessert. Ppl are bringing that. We wanted to do this all ourselves as our gift to our motorcycle friend for giving us such great memories.... And to kick off the riding season with a big-ass party. If you're local to Youngstown, stop on by!!!!
post #28 of 34
Thread Starter 
[IMG]

Good food!!!!
post #29 of 34
Quote:
Originally Posted by jgibb View Post

[IMG]

Good food!!!!

 

 

Nice !!!  Can you get some close ups of each dish ?   Just tell all those hungry folks to wait just a sec.  I'm sure they'll understand   :biggrin:

post #30 of 34

Glad you made it , Jgibb. And I hope you had a chance to en joy the doings . . . everything looked good , (just  not enough Q-view), :biggrin:.

 

Now it's over , you can reflect and refine the plans for next time. Did you keep a log of the adventure :icon_question: A good idea so you can check back and improve.

 

So , Congratulations and keep on doing your thing . . .

 

Have fun and . . .

post #31 of 34
Thread Starter 
Best compliment received so far - "I didn't know anybody up there understood BBQ like that! The brisket and pulled pork looked sensational, even had my mouth watering! JoAnn did herself proud fer sure!!! Reckon y'all might be inclined to grant a waiver and visa to a Bama Boy next year? Heck, I could see me with my head in the middle of a plate of that fare without even closing my eyes!"









Everyone who came left with a t-shirt commemorating the event - along with a very, very full stomach. The next day we went for a ride on the bikes. Rode to Primanti Brothers in Grove City for an early lunch, then to Foxburg Winery via some very country roads. The weather was absolutely perfect for both days. These were the best pics I got of the food. Hope y'all like them! grilling_smilie.gif
post #32 of 34
Thread Starter 

Oh, and the surprised responses regarding the bacon wrapped chicken thighs were funny! They were definitely a hit.  And the Sangria was a big hit - especially with me! ;-)

post #33 of 34

:yahoo:I am so happy you enjoyed the Sangria. Your spread looks amazing and I am sure it taste great...JJ

post #34 of 34
That's quite an undertaking there, the whole spread looks outstanding.
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