A lang a Lang my kingdom for a Lang with Qview

Discussion in 'Pork' started by gnubee, Sep 15, 2009.

  1. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I have to do ribs for 40 people. It was originally 20 people and I was very nervous about doing that. Now my wife has added to the guest list considerably. So I am doing them a day ahead of time.
    The last load of my 30# rib party smoke.

    Something called pork Shoulder strips country style EUP
    What ever that is.
    They were on sale and I got about 4 lbs for $9.25 I’m going to pretend they are ribs and cook them that way.

    Got some really nice thin blue hickory smoke going in the MES.

    This is the third load for the total smoke of 30# in all. The party was supposed to be 30 people but now my wife said my rep for ribs has gotten out and its 40 people. Yikes!! My MES loaded to the gills took 3 loads and I did one load in the Masterbuilt 7 in 1.
    Rested the first three loads for 1 hour and now their cooling in the fridge for tomorrows party.
    I was panicking , do you know how much it costs to feed ribs to 40 people, but then some of them showed up with a bunch of packages of ribs from Safeway now all I have to supply is the expertise and my appetite.
    I learned from this smoke to get the MES up to 275f and add boiling water to the water pan prior to filling the smoker to the max with meat. The temp drops a lot but levels off just a bit above the 230f cooking temp.
    When I heated the box to only 230f and added the meat it dropped to 170f and then took 45 min on the first load to bounce back.
    Hope to have some more view later on. But I am quite frazzeled. Rode hard and put away wet as it were.

    PS of course its the small 30" MES not the big one.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    If I were there with the "Vault", I'd help you out. Since you live so far away, I guess you're on your own![​IMG] Good luck.
  3. alx

    alx Master of the Pit OTBS Member

    Down here your strips are just pork butt cutt with the butcher saw.Very tasty.Good Luck.Your guests are in for some fine food......
  4. fire it up

    fire it up Smoking Guru OTBS Member

    This is the perfect time to bring up to your wife that you need another bigger smoker.
    Good luck, that's a LOT of ribs you're cooking, got a few slabs of BBs on now, well only two so I can't really say I know how you feel [​IMG]
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a good start you could have just came and used the Lang tho [​IMG]
  6. garyt

    garyt Smoking Fanatic

    Good luck, looks good and why not get a Lang. I did this summer and love it. Hey we all only live once so treat yourself. I don't have any really expensive toys. And it doesn't seem to bother the spouse when your hobby is cooking, and there is nothing like the awe factor of a large offset on a trailer pulling up.
    This is the the best purchase I Have ever made, just ask Dutch in a couple days how he feels about it.
  7. bman62526

    bman62526 Smoking Fanatic

    Now THIS guy ain't on his honeymoon! [​IMG]
    Good Thinkin, Fired Up.
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yes it is a perfect moment to suck up to the lady and beg! LOL
  9. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I have had the conversation where I asked do you think we will be having more big bbq partys like this next season. She said, and I quote...."Well if we do we will have to get a much bigger smoker, you took to long."

    See the subtle way it quickly became my fault. No wonder women fascinate us so. I mentioned getting a large smoker like the ones* we saw in Spokane. Her I suppose so leaves me room for hope.

    *Tragers at Sportsmans warehouse. [​IMG]
  10. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    One Rack of ribs ready for the foil. There was actually quite a bit of pullback but the pic doesn't show it.

    The Pork shoulder strips country style also ready for the foil.

    I was really hungry so I ate one at this point, delicious.

    I ran out of apple juice so I used Sprite to Spritz, hope it tastes ok.
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    She brought up the larger smoker.

    Now what you do is start making plans to have an annual event that way she will think it is her idea and you get a new Smoker...
  12. kookie

    kookie Master of the Pit OTBS Member

    Around here we call them Country style Ribs............They are very taste...I do them alot because normally they are cheap....
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I think on this one I'm goilng with Shooter Rick it time to BEG and Grovel and don't forget PLEASE.
  14. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    This is what is left of 30# of ribs once the tribe got throught with it.

    No one left hungry and a few needed help getting up from their chairs. Several had to loosen their belts. I'll say one thing for them, they sure can eat. 36 people showed up. One was an avowed vegan. I gave him an apple and told him to shut up about his theory on eating poor little piggys.
    No one was interested in his claptrap.

    All in all we had a great time. I mentioned about doing it again next year, Wife said maybe next month. ( I smell a bigger smoker ) Several people wanted me to do it weekly. Of course someone told me about their secret recipe of boiling the ribs in bbq sauce. I said swell you can have the party next week. He said well.....mine are no where near as good as yours. One wonders why he thought I wanted his secret recipe if that was the case. Most were surprised when I said it took a good 8 hours total to produce ribs like that. Prep the night before and 6 hours in the smoke. One lady said hers took only 30 minutes. I did not persue that. ha ha. Two different people showed up with some ribs for me to smoke for the party and seemed suprised when I told them an hour was not enough time. I kept the ribs for next time.
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats [​IMG] I'm sure they were great and people enjoyed them

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