another Graduation cook,Q coming tonight!

[capt dan]

I put this here because it is a combination of meats. I am doing an overnight cook tonight(sat) for a sunday grad party for another good friend. On the pit tonight at 10 pm will be 4 fatties(might do them 1 at a time depending on space) 8 pork butts, and two 12-13 lb packer briskets. The food is to come of at 10 am sunday and into the cooler for pick-up by my buddy. They plan on doing all pulling and slicing( man I love that part) and serving food by 1 pm. should be enough for 150 folks with the sides and deserts they are providing.They wanted extras for leftovers and for the freezer. I think they are only expecting 80-90 folks.

I will update this thread as i progresses. Just getting ready to inject and rubb the big pieces in a few minutes.

To be cont.

 

[abelman]

Waiting impatiently,

for the qview and updates.

 

[pineywoods]

Sounds good and I know its gonna be good will be looking forward to drooling over oops I mean seeing Qview later

 

[capt dan]

Put the load on at 10:30, only had room for one of the fatties. 86 lbs of meat all spread out. Could have maybe fit 1 more butt. I will be downloading pics in a few, just got the camera back from the wife, she had to go to a family event without me!

Gonna be up all night, so I'll get them on soon for the west coast folks or late nighters.!

 

[pineywoods]

Sounds good but I'm falling asleep without Qview guess I just got to dream about it till tomorrow

 

[bbqgoddess]

Capt Dan
Here we are waitin' for our west coast q-vue!!
yippee!!!

 

[erain]

bummer on you having to miss that event!!! will be waitin for the veiw!!!

 

[capt dan]

Well ya can see this when ya get up, sorry for the delay.

Here is a pic of a scored butt, the way I do them now. I tend to like the way it lets rub down into the cracks and also renders away the fat better. It makes a lot better bark.



Here is the load after 1 hr.

and this is after 5 hrs. Almost time to turn the briskets, that outta be fun!

I''l snap a few later before they go into foil. Its 4 am here, and the butts are at 145-155 after 5 1/2 hrs in the pit. Everything is going as planned, 1 fatty out and another about 2/3rds done.

 

[flatbroke]

Nice job, thats a full load for sure.

 

[pineywoods]

See I knew I woke up for a reason looks great Capt Dan I look forward to the Qview to follow as well

 

[bbqgoddess]

the most beautiful q-vue I have ever seen Capt Dan!
Brings tears to my eyes, and if I may quote Pooh "a rumbleie to my tumbleie"

 

[abelman]

Heck of a Q-view there. You have some very lucky friends with that coming to the table,

 

[bonedadddy]

Anywhere else...saying you put rub in the crack of your butt would not be appropriate :-) but man that looks amazing!!!

Great QVIEW!!! Wish I was there feasting with you...I loved pulled pork (is that the understatement of the day!!!!)

 

[capt dan]

Thanks folks. Bone Daddy, I wish I was havin some too. It brought tears to my eyes when he drove of with a huge fish cooler full of tasty meats. Everything came to temp pretty well, The butts were all at 198-206, the briskets were at 192-196, and the fatties were done and chilled for slicing.
1 pizza fatty(mushrooms, green onions, pepperoni and mozzi cheese , 1 peppercheese fatty, 1 with Ham, pepperoni, and cheddar, and one with chipotle cheddar.

I had a small taste of the butts when a chunk of butt fell of during rotation before foil. It was as good as usual, and excellent bark.

I think this might be the first time I have cooked for others and not a single thing for myself or for snacks. I kinda feel violated now that I think about it.

Been up since yesterday afternoon, so I am off for some sleep a couple hours, then up for steaks on the grill. I got some "chuck eye steaks", and as someone asked, I'll try and get a couple pics for the chuck eye thread!

Thanks for the compliments and points folks. The Lang continues to impress me, I am such a lucky/sleepy fellow!

 

[flyin'illini]

Late view here, Capt. Wow, that Lang can handle the load. Glad to see you continue to crank it out.

 

[daboys]

That looked great. Think I would have let a little more "fall" off when I rotated everything.

 

[capt dan]

Yes I hope they will be, I didn't do them yesterday, was too lazy after my lil nap!!!
I just recived an email from the lucky grad parents. I quote:


That pork was the best damn BBQ I have ever had (and I've had alot of BBQ). I started off with a few slivers of the brisket after the tortuous ride home and it was like butter. Perfect texture and a taste that comes from the Gods! The butts pulled really easy and I did some sampling there too..

I actually had people trying to buy my stash...

I did happen to slip one of the butts out to
my BIL. He was persistant about not leaving empty handed and some of the guest later in the day were able to take home a "sample pack". The fatties went over well also. In all, along with my wifes making all of the salads, most said it was the best food of any of the parties held and the meat was the main event. Your meat is easily a contender for Owensboro and thats the truth. Trust me I had samples of the 05 winner.

I did end up with my 2 roasts when all was said & done. They are vacuum sealed and happliy resting in my feezer.

Great Job!!

end Quote.

That really makes me feel good, some of my experience paid off, but I really want to thank the good folks here at SMF for getting me "hooked" on this stuff and helping me find all the neat little things to make smoked meat tasty, and fun. If it wasn't for your help, I would still be burning stuff on my ole charbroil silver.

I owe it all to you guys, especially the Guru's that really stuck with me and showed me the way when I first joined before thanksgiving 07.

 

[crockadale]

Great job Capt. Dan, looks awsome.

 

[sweethanky]

GOOD JOD BRO

 

[keith54]

Great thread Capt Dan....oh ya...the meat looks fantastic...drooling on the key board at work.