This has been a much delayed post, but I am a lazy lazy man. Since there were several types of meat in attendance, I chose the category that was the most prominently represented. Swine was the winner.
So, I present to you the largest gathering and amount of food I have produced in my life. I had the assistance of 1 full time helper, and a few more come crunch time. It was a celebration of all celebrations. The guest(s) of honor besides my mother was the following:
1 13lbs Brisket
3 8lbs Pork Shoulders
8 Racks of Spare Ribs
Slaw (Sorry Scarbelly...I didn't have time to make yours, but its on the list for next gathering)
Mac & Cheese
And a few other things that I am sure I forgot about...
Without further ado...THE QVIEW!!!!!!!!!!
Lets start with the beef, and get that out of the way. Here is the brisket injected and marinated in a mix of AJ, OJ, LJ, W-Sauce, Olive Oil, Brown Sugar and hot sauce.
She marinated for about 18 hours, and then rubbed up an hour or 2 before smoking. I used a bottled rub from Texas, brought to me from Texas Boy, so he might be able to be more specific as to what it is. It tasted good, so it will be used again.
Into the GOSM, and 13 hours later, this popped out:
She got spritzed a few more times with some AJ, and foiled up for a few more hours. Yanked it out around 180 degrees.
ROUND 2...Pulled Pork!
Here is one of the areas I failed in. Taking photos of the pork shoulder. In short, they were injected and marinated in a mixture of AJ, AC Vinegar, LJ, Brown and White Sugar, W-Sauce, and Honey. They were then rubbed up with Jeff's Rub about 18 hours before smoking. Spritzed with AJ as well. Took them to 200, in a cooler and pulled.
Here is a photo of them all finished. They were very succulent...
8 racks total were trimmed and prepared. 6 were made in my normal method of rubbing with seasoned salt an hour or so before smoking. Then smoking and spritzing for 4 hours. Into foil for the last hour with some brown sugar, honey, parkay and hot/sweet sauce. They are then firmed up on the grill with a little sauce.
The other 2 were marinated and basted at the end in a Dr. Pepper mixture by Texas Boy. Apparently he won the rib cookoff, but I have yet to see the scorecards. I did conceded to him, but much like Orson Wells, only under protest.
Ready for the GOSM
After 4 hours and ready for the foiling.
Here they are all finished and half eaten. Not sure where that empty bone came from. Some calzones are making an appearance here too.
6 Fatties in all were made. 3 were consumed at the cookout, and 3 the next day while killing brain cells watching Jimmy Johnson win in NH. The fatties were good. I could have done without seeing the JJ win.
#1: Italian sausage stuffed with Mac & Cheese
#2 & #3: JD & Bacon stuffed with steak, cheese, peppers and onions
#4: Ground beef and bacon stuffed with cheese, peppers, onions, pickles, ketchup and mustard
#5: JD and bacon stuffed with eggs, peppers, onions, cheese and hash browns
#6: JD and bacon stuffed with chorizo, Spanish rice, black beans, onions, peppers, cheese. I forgot a photo of this one, so here is a creature I found wondering the woods in search of BBQ.
Actually, the Mexican fattie is pictured at the left of this photo.
The only photo I managed to snap of a cut fattie, was the Mac & Cheese one below
Finally, here are a few finished and served photos. I did not take photos of everything, as when it came time to serve, myself and 3 others were running around like maniacs. But here are some wings and beans for your viewing pleasure.
And dessert (don't ask)...
Who needs to be 60, when you can be 29?
All in all, everything got good reviews. I was given a proposal to cater another cookout, but not sure I can pull it off again without TB coming up from Texas and pounding beers with me while cooking.
I give thanks to all that helped out, and those on the forum that gave me tips as to how much to prepare and some other ideas.
Finally, most importance thanks goes to the animals of this world, especially the cow with a 13 pound brisket, the swine that yielded me the shoulders, and the 90 chickens that gave up their wings in order to provide us with a day filled with succulent deliciousness (is that a proper phrase? it is now...)