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Father's Day Pork Fest...

GonnaSmoke

Master of the Pit
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Joined Sep 19, 2018
...well actually the day before.

Got a couple of racks of St. Louis style ribs seasoned up and ready to go.
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Used the Killer Hogs on one and my salt-free KC rub on the other. Now into the refrigerator to rest for a few hours.
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I also wanted to do pork belly burnt ends, but didn't have any bellies, so I used a butt. Cut into about 2" cubes, seasoned up with my KC rub, and into the refrigerator for a few. Later, I placed them on a cooling rack to put in my smoker.
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What was left of the butt I cut into country style ribs, seasoned, and into the refrigerator, too.
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Got to have some sort of appetizer so pork shots is on the menu. I used gmc2003 gmc2003 's idea with smoked sausage, thick sliced bacon, and I used store bought smoked Gouda. I seasoned with Killer Hogs. https://www.smokingmeatforums.com/threads/pork-shots.276391/
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Another appetizer is smoked queso dip. Browned a pound of regular fresh sausage, chopped up an onion and some jalapenos, couple of cans of regular Rotel tomatoes, and cubed up a block of Colby Jack cheese. All place in a small aluminum pan and ready to go on the smoker.
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Time to get to cooking. Fired up the smoker with some hickory and white oak. About an hour later and the cook chamber is up to 275℉, time to put it all on.
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As the cheese melts in the queso, I stir to combine. I then stir it about every 30 minutes. I don't like opening the door that often so I should've put it on one of my Webers. Now it's just fire management and a couple of cold beverages.

After a couple of hours or so, the queso and pork shots are ready to eat, got a starving crowd starting to show up. This should hold them over for a little while. The burnt ends were the color I was looking for so I placed them in a small aluminum pan, added brown sugar and honey, covered with foil and back on the smoker they went for a couple more hours. I didn't get anymore pictures of them.
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Couple of hours later the ribs, country style ribs, and burnt ends are ready for sauce. Another hour or so and all is ready to be pulled. I wish I had taken another picture of the burnt ends, they look perfect.
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For sides, I have some local fresh picked sweet corn. This corn was picked the day before. The rest will be blanched and put into the freezer.
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Our son loves brown rice and we all love squash casserole so my mother-in-law took care of that.
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Everything is ready and the family is all here.
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Our children asked what I wanted to eat for Father's Day and I told them I'd love to cook for them. The burnt ends were done using Malcolm Reed's recipe except I used Boston butt instead of pork belly https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

HAPPY FATHER'S DAY to all....
 

gmc2003

Epic Pitmaster
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WOW now that's a good looking feast.

Point for sure
Chris
 

JLeonard

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Joined Apr 17, 2020
Good looking meal! Happy Fathers Day to you Sir!
Jim
 

JLeonard

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Joined Apr 17, 2020
Look darn good.....Gonna have to do up some of those Pork shots.
Jim
 

BrianGSDTexoma

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Holy pig Batman. That looks killer and that corn looks really good.
 

yankee2bbq

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Joined May 7, 2017
Wow! Everything looks really good!
Great job!
 

Bearcarver

SMF Hall of Fame Pitmaster
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Wow!!
That's a lot of Tasty Looking Vittles at the GonnaSmoke GonnaSmoke House !!!
Nice Job!
Like.

Bear
 

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