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Butifarra Sausage and the 2016 Annual VFW Chicken Cook & Picnic

chef willie

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What a weekend!! Cooked the dinner there Friday night, did 100 pounds of dry rubbed chicken quarters on Saturday's annual picnic and back in on Sunday to cook a VERY busy breakfast shift. As I usually do I did up 5 pounds of some kinda sausage for the pit visitors and this year it was a simple but delicious Butifarra from Caladonia. I used Len Poli's formula with my tweaks of all pork butt, 1 tsp of cure #1, 1 cup of NFDM, black pepper was bumped up to 3 tablespoons and used a cup of red wine to dissolve all the dry ingredients. After a 2 day marinade with the dry rub I, like the last 2 years, used a liberal mopping of JJ's chicken mop formula. Pulled the chicken off around 160 IT and allowed to rest, foiled, in a warm oven until the chow line was opened. I separated the thighs from the legs so we would have enough to feed everybody and they were at that 'fall off the bone' stage...sooooo good, everybody was raving about them so I felt real good about that. Don't know about you but cooking for that size crowd always makes me nervous. The sausage was a big hit, fully cooked prior to the event in my smoker with no added wood, at 150, and flopped on the grate to just heat up and get some char on the casing. Here's the link to the formula...awesome stuff....simple is often best, no? http://lpoli.50webs.com/index_files/Butifarra.pdf   Another year in the books and a great time was had by all....







 

sota d

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Congrats on a successful cook. Everything looks and sounds great! I've never cooked for nearly that many people, but I'm sure it's got to make you feel good that you did it so well! 

Great job, David.
 

crazymoon

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CW, the chicken and the sausage look excellent, nice smoke!
 

b-one

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Looks like a lot of fun! How much charcoal did you use,any idea of temp at the grate height?
 

SmokinAl

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Nice job, Willie!

Looks like a great time!

Al
 

chef willie

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Congrats on a successful cook. Everything looks and sounds great! I've never cooked for nearly that many people, but I'm sure it's got to make you feel good that you did it so well! 

Great job, David.
thanks....chicken especially can be troublesome IMO.....nobody wants an under done leg/thigh joint....gross
 
CW, the chicken and the sausage look excellent, nice smoke!
thanks CM, just glad it went well ya know
Looks like a lot of fun! How much charcoal did you use,any idea of temp at the grate height?
there were 2 oddball bags used to start off....one a nice bag of Royal Oak lump & a half bag of some other stuff. Four 18 pound bags of Kingsford Blue got us through to the last batch of chicken. I didn't temp the grate this year, knowing it would be very hot. Last year I temped it around 375-400 especially right after a fresh load of coals was added and caught on. We use the addition/subtraction of bricks at the corners to raise/lower the grate to keep the char under control. The fat & juices coming outta the chicken hitting the hot coals made for some tasty smoke rising up
 
Nice job, Willie!

Looks like a great time!

Al
Thanks Al....once we had it 'under control' and could maintain a decent cook temp it was a lot more fun for all involved....
 

chef jimmyj

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Looks great and the sausage flavor profile sounds very tasty. You have a nice looking Pit there...JJ
 

driedstick

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Nice Job Chef!!!  thats a different kind of pit,,, Nice and simple it looks like

POINTS 
 

A full smoker is a happy smoker 

DS
 
 

worktogthr

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Wow that all looks so awesome! Really cool grill set up!
 

disco

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He looks with awe.

He doff's his cap.

He salutes the master!

Points for a great cook, Chef.

Disco
 

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