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5th Annual Meat and Greet...Church Activity...with pics!

phatbac

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Dear Folks:
It is time again for our church's annual Meat and Greet. The first 3 years were done by someone else who moved away and last year and this year is my responsibility as far as the meat goes. (the church is covering the food costs) So as the meat cook for attendance around 150 people I'm cooking:

8 racks of baby backs
4 pork butts
10lbs of grilled chicken breasts (boneless/skinless)
40 hot dogs ( for the kids etc.)

Last year we had about 130 people attend. I cooked fewer ribs and dark meat chicken. so I decided to have more ribs (from 6 to 8 racks) and cut out the dark meat chicken (most people didn't like it).

the plan:

dry rub the ribs (garlic honey weber rub). smoke for 2.5 hours and wrap for 1.5 hours with Parkay, apple juice, ac vinegar and 30 minutes of a thin layer of sauce out of the wrap. (those times are estimates I will play by feel but I want FOTB for the church folks)

smoke the butts till 200 degrees IT and let rest and shred with lowery's season salt as a rub.

Brine the chicken in buttermilk overnight and season with a citrus herb seasoning and grill over charcoal and cherry pellets.

grill the hot dogs with some good grill marks but not burnt (all-beef franks)

I'm using a new sauce my wife calls perfect peach ( my recipe)
=======================================
3 TBS butter
1 cup ketchup
1 TBS mustard
2 TBS lemon juice
2 TBS of peach preserves
1/2 cup of peach nectar
1/8 cup of ac vinegar
3/4 cup of turbinado sugar
2 tsp of salt
2 tsp of salt
2 tsp of garlic powder
1 tsp of onion powder
2 TBS of paprika

Tonight I make the sauce and start the prep. I have a slew of hickory splits for the smoke.
I will be getting up about 3 am for the smoke for the event to be 5 pm on Saturday. for those who may be thinking, I don't have enough time or cutting it close I will be smoking at about 275-300 degrees most of the time.

Pics to be coming!
stay tuned!

Happy Smoking,
phatbac (Aaron)
 

smokerjim

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looks like your going to be a little busy, must say that sauce sounds good
 

drdon

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Will be waiting at 3am for the start. Sounds like a good cook....for the RIGHT reason!
Don
 

phatbac

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Ok so I'm up early as planned...the prep is done, the smoker is cleaned, and the pork butts are on cooking right now. I have some pics as promised!

take off the membrane.....
IMG_20190824_032708.jpg


Add some rub...
IMG_20190824_032717.jpg
IMG_20190824_033338.jpg


Pork Butt with lowery's seasoned salt about to go on the smoker...

IMG_20190824_043152.jpg


that's what I have so far I will be posting pics throughout the cook and some of the event after it takes place...

thanks for looking and commenting...

Happy Smoking,
phatbac (Aaron)
 

phatbac

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made almost 3 bottles of perfect peach sauce last night... to add a little bit to the recipe...
make sure to mix ingredients and bring to a low simmer and simmer for 15 minutes then let cool and then marry in the fridge for a couple of hours...
IMG_20190824_053317.jpg


Happy Smoking,
phatbac (Aaron)
 

SmokinAl

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Sounds like your gonna have some fun today Aaron!!
Al
 

drdon

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Hope you're SMOKIN' right along now!
 

HalfSmoked

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Way to go Aaron looking forward to see the finish.

Warren
 

phatbac

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Yes, I am having fun! I just spritz the ribs and took a couple more pics...
IMG_20190824_072335.jpg
IMG_20190824_072349.jpg


looking good, aren't they?

Happy Smoking,
phatbac (Aaron)
 

drdon

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Looks terrific! A long way to go though....150 people? What a generous undertaking. Hope it goes well.
Don
 

phatbac

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I just wrapped the babies...8 racks in total...when those are done I'm going to get the chicken out of the buttermilk brine and slice them into smaller pieces and fire up the old weber kettle and do the chicken and hot dogs...

Happy Smoking,
phatbac (Aaron)
 

phatbac

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thanks to everyone who has looked or commented thus far....i just unwrapped the ribs and they look fantastic. I have them FOTB tender ...had to careful not to break the racks... and put on some sauce for about 20 more minutes of cook time.

IMG_20190824_090028.jpg


YUM!

Can't wait!

Happy Smoking,
phatbac (Aaron)
 

Bearcarver

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Wow!!
Looking Great already, Aaron!!
Gonna be 150 Happy Campers at that Shindig!!
Way to get going!!
Like.

Bear
 

phatbac

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thanks so much, Bear!
I just took the ribs off the smoker. they are super FOTB tender and very tasty! here is a picture...
IMG_20190824_091840.jpg


Happy Smoking,
phatbac (Aaron)
 

chopsaw

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Aaron , that looks fantastic . Nice work !
 

drdon

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Just like the attendees....we're waiting for MORE!:emoji_yum:
 

pc farmer

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Ribs look great. Cut out the dark meat? Thats what I like.
 

DanMcG

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Looks good Pb. I hope all went well with the Meat and Greet.
 

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