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50th Birthday Party-Q with Q-VIEW

slingerland

Fire Starter
70
11
Joined Jul 29, 2012
I just turned 50, and my wife asked me what I wanted to do for it.  So (tongue-in-cheek) I suggested a local steakhouse.  She took me seriously and said "WHAT?  We'll have 15 family members coming!  I can't afford to take us all out to eat there!!!"  Then after a moment she saw me grin ans realized I was being flippant.

"So..." she said, "You want to BBQ for your birthday?"  My grin was enough answer.  We planned a "simple" BBQ menu: pork butt, smoked chuck roast, BBQ beans, cornbread (two kinds actually), roasted potatoes, smokie sausages (appetizers), corn, salad stuff. 

But the weather decided to mess with us.  A rain front would be moving in, but the day kept changing... maybe my b-day would be clear, maybe not, maybe windy, etc.  I do not have a covered area to smoke/grill, and I do not have an EZ Canopy, either.  Rain would shut me down.

So we tweaked the menu.  I posted a question here about storing pork in the fridge (THANKS!!!! for the answers!) and gave up on the chuck roast.  Not a perfect solution since two of our kids really don't like pork.  But we moved forward with the queue.
 

slingerland

Fire Starter
70
11
Joined Jul 29, 2012
So we moved forward with the B-Day plans.  At B-Day (minus 2) the weather was clear, but rain would be moving in.  So I waited until the last minute and started the pork butt.

I rubbed it the night before with a rub that the family seems to prefer.  My family is a mix of American South (Tennessee/Arkansas) and Korean (wife's family.)  The Koreans LOVE their spices, while the boring Arkies (my family) like mild and sweet.  The bud I use has a bit of heat, and the Koreans could use a spicier BBQ sauce.


After sitting overnight in the fridge I built up the Minion snake.  My charcoal smoker rig is a Weber 22.5 OTG capped with a Cajun Bandit extender.  In short, a poor man's WSM.  It's not perfect, and temp control is not great, but for chunk meats like a pork shoulder or chuck roast, it works fine.


Pork shoulder is started... and off we go!



Then the weather changed suddenly!  A pop-up shower developed and was heading for my house!  I had to quickly engineer a solution.  So I grabbed my wife's umbrella (without asking) and "there, I fixed it!"



And here's the pork shoulder just before being wrapped.  At this point I wrapped it with foil inside a pan, and finished in the oven inside.

 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
 
So we moved forward with the B-Day plans.  At B-Day (minus 2) the weather was clear, but rain would be moving in.  So I waited until the last minute and started the pork butt.

I rubbed it the night before with a rub that the family seems to prefer.  My family is a mix of American South (Tennessee/Arkansas) and Korean (wife's family.)  The Koreans LOVE their spices, while the boring Arkies (my family) like mild and sweet.  The bud I use has a bit of heat, and the Koreans could use a spicier BBQ sauce.


After sitting overnight in the fridge I built up the Minion snake.  My charcoal smoker rig is a Weber 22.5 OTG capped with a Cajun Bandit extender.  In short, a poor man's WSM.  It's not perfect, and temp control is not great, but for chunk meats like a pork shoulder or chuck roast, it works fine.


Pork shoulder is started... and off we go!



Then the weather changed suddenly!  A pop-up shower developed and was heading for my house!  I had to quickly engineer a solution.  So I grabbed my wife's umbrella (without asking) and "there, I fixed it!"



And here's the pork shoulder just before being wrapped.  At this point I wrapped it with foil inside a pan, and finished in the oven inside.

Looks GREAT! I bet it taste so good!

Happy smoken.

David
 

slingerland

Fire Starter
70
11
Joined Jul 29, 2012
B-DAY!

The night before B-Day, the firm weather forecast called for clear skies, with high winds in the morning, winds calming after lunch.  It was a last minute decision, but I decided to make two pans of Myron Mixon's "cupcake chicken."  I made up a half batch of rub with two differences: table sugar in place of the dark brown sugar, and I left out the cayenne.  The folks who would prefer the chicken also preferred milder spicing.

Here's the chicken in the pan:


Given I needed tight temp controls, I chose to use my propane gasser.  (I use this one for ribs, too.)  I used some painter's tape and aluminum foil to rig up a wind break.

 
Last edited:

slingerland

Fire Starter
70
11
Joined Jul 29, 2012
We all had a great time!  As we get older, the family moves apart and moves forward; these get-togethers are further apart and mean more when they happen.  Everybody said how much they preferred the BBQ over going to a restaurant.

So when my mother gave me my birthday present, everybody clapped, hugged and cried:


WSM 18.5! 
 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
That's awesome!! Happy birthday and enjoy your new smoker.
 

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