The small invite of my best mate and his wife --- soon snowballed to my parents, my sister, my wife's parents...!
Soon there were 10 of us! My biggest smoke ever.
After the great results with the Jacobs latter, I decided to just double it and go for two. try using both the WSM levels.
Also decided to try and re-create the incredible @Wade Pit Beans.... which I STILL can't get out of my head from the Smokers Weekend, months ago.
Starting to get into the swing of things. Prep the day before (including making the SUPERB @Wade specialty BBQ sauce, for the pit beans)
Baked Potatoes (cheated by using the oven), Corn On The Cobb done in the dying embers, 'KFC' style chicken in the fryer, these insane mozzarella stuffed onion rings wrapped in bacon.
Ladders were done 3-2-1 again.
Rubbed 12 Horus before in 100g freshly cracked mixed pepper corn and 100g flaked Kosher salt.
Grill sitting at spot on 250f using the StokerII
Two chunks of hickory, two of oak.
2h foiled (with apple juice)
1h (nearly 2 actually) unwrapped again.
Beans fit in the water pan, in the newly purchased 4L Ronnie Sunshine. (Threw on another chunk of Hickory when they were put in)
I did have to move it to directly on top of the coals for the last 5 mins to get them hot. But I am really happy with the pot.
My father (AND father-in-law) said it was the best smoked beef they had ever had. and they DO eat a lot of beef.
Very VERY happy.
Only minor issue for me was that I don't think I reduced the @Wade BBQ sauce enough, as the beans were nice (EVERYONE said they were amazing) but they were not as good as the ones @Wade did for the BBQ. Will try again... but may need some kind of lesson from Wade.
6.5kgs of Ladder for £30!!!
HAVE to shout out to Lee @ http://www.gnbadleyandsons.co.uk
Incredible butcher, walking distance from me. Pretty spoilt.
Making @Wade's 'special' sauce.
Always need chocolate (and banana) cup cakes.
Tam is a great baker.
These things are HUGE
Tam then trimmed off the top membrane, like a pro butcher.
... and yes. After the Cakes and Meat, I'm going to test Tamsin's Candle making skills ;)
Salt & Pepper Rub
Stock for the Chicken gravy, to go with the fried chicken.
Ronny Sunshine fits in the water pan perfectly.
Oh dear, all the meat juices will fall into the beans
Meat rubbed and put into the fridge for 12 hours (taken out an hour before going onto the WSM)
6am start! (Lunch for 2pm)
Love the Aussie Beads.
First time 'stacking' the meat...
Bigger beef ribs on the bottom, with the Maverick sensors on the bottom piece and Stoker II in the top piece.
Stoker II waterproofed, just in case the weather turned.
Shot to 250f and stayed there.
'Special' sauce... for Pit Beans
Cupcakes at the ready.
Plenty of moonshine to go round
After 3 hours, wrapped with apple juice.
Chicken soaked in milk overnight, rubbed with the special' KFC' style coating.
Fryer outside to keep the stick out the house!
Listening to Vinyl, watching the Maverick. Bliss.
Calm before the storm of everyone arriving.
Super succulent, again
We even managed to sit outside! Was such a glorious day.
Second set was huge!
Unfortunatley, there was a lot of fat in the second one but the meat was CRAZY moist, like a fountain of gravy with the meat.
Got room after all that? Why not have a "Freak-shake"
Then ALL this week, lovely moist left-overs for lunch with salad.
Check out that smoke ring!
I'm pretty proud....
-- EDIT --
The next day, I managed to salvage a FULL Chimney of clean, un-burnt Aussie Beads.
I really have NO idea how these thinks keep the heat perfectly with next to no fuel.
Convinced it is down to the Stoker II doing a top job of regulating the air flow.
Edited by slimjimUK - 9/1/16 at 7:24am