Every summer we have a big family and friends get-together and this year it is this Saturday. Most years have a theme and this year it is the good old US of A. Surprise! surprise! - that means BBQ time!
Already getting the meat prepared. My local butcher was a star as always...
2 lovely thick whole Briskets (12 pound total)
8 racks of ribs - meat still on (17 pound total)
2 whole pork shoulders (10 pound total)
2 large chickens (8 pound total)
Not all will be eaten on the day but most probably will be knowing this crowd!
My smokers will be maxed out tomorrow and Saturday morning but it is always great when I can get everything fired up at once. I may run out of Mavericks though - Shock! Horror!
Some quick Q-view from last nights preparation and will post more over the next couple of days...
Ribs trimmed and then with rub
Val packed before putting in the fridge
One of the briskets as supplied by the butcher - I ask for no fat.
CONTROVERSY ALERT !!!
I always fully trim my briskets before smoking.
They are also cut in half to make them easier to handle in the smokers.
Initial 20 minutes in vinegar, orange juice and spice marinade to open up the meat pores before applying the main brisket rub
I ran out of light after this and the photos were looking a strange colour under the artificial lights.
The briskets were then given their final rub and were vac-packed for the fridge.