looking forward to a good Q session tomorrow - here's what we got for the main courses:
beef:
an all-beef swiss-n-mushroom fatty made from some very lean local burger (this might have been a mistake - it was a little difficult to roll). the filling is composed of sauteed mushroom, onion and garlic in a little butter and olive oil with marsala wine and a dash of lemon juice. this was cooked down thick and spread out on the swiss cheese.
an almost-three-pound boneless chuckie - haven't done one of these before so i m going to treat it like a cross between a brisket and a prok shoulder.
two good-sized racks of beef back ribs, portioned out a bit. these look to be meatier than the ones i had been getting before. these will not be foiled.
all beef (except the fatty) was slathered with mustard and then all beef (including the fatty got a generous rub of worcestershire pepper and durkee's kansas city style steak seasoning. this stuff consists of what appears to be sea or kosher salt, cracked black pepper, granulated garlic and onion, and crushed red pepper flakes.
pork:
a slab of spares cut into three portions. this looks to be good-quality stuff and not the normal injected stuff i am usually forced to use! these will not be foiled.
5 good-sized cunks of country style ribs, about as long as a keyboard up to the arrow keys and as wide as the three rows of letters each. this also looks to be good meaty stuff but it also has a portion of skin and fat cap attached. they are boneless and i will probably do some form of 3/2/1 with them.
i am also considering getting the fixin's tomorrow morning for a simple sausage and cheddar breakfast fatty.
i am curently planning to spritz all meats, beef and pork, with a 50/50 mix of captain morgan and apple juice!
other:
i am prepared to do 20 ABTs f demand calls for it, but do not plan to do them at this time since the people who appreciate what they have to offer are quite few in number (me and 2 of my boys) tomorrow.
after seeing rivet's pterodactyl eggs, i'll probbaly toss a few of these on!
i hope to drop everything on the SnP by 0900 tomorrow. i am guesstimating a maximum of 6 hours for everything but realize it might be less than that. am concenred about the chuckie and that it might take longer time. any estimates would be appreciated and i will try to put that on alone for a couple hours if necessary to get it done at the same time as everything else. another option might be to cook it closer to the firebox. i am able to even temps out pretty well across the cmoking chamber, but there's still some variation and naturally it is warmer at the "west" end.
looking forward to a great day tomorrow! will also be sure to post as much q-view as possible. comments, suggetions etc. are always welcome!
beef:
an all-beef swiss-n-mushroom fatty made from some very lean local burger (this might have been a mistake - it was a little difficult to roll). the filling is composed of sauteed mushroom, onion and garlic in a little butter and olive oil with marsala wine and a dash of lemon juice. this was cooked down thick and spread out on the swiss cheese.
an almost-three-pound boneless chuckie - haven't done one of these before so i m going to treat it like a cross between a brisket and a prok shoulder.
two good-sized racks of beef back ribs, portioned out a bit. these look to be meatier than the ones i had been getting before. these will not be foiled.
all beef (except the fatty) was slathered with mustard and then all beef (including the fatty got a generous rub of worcestershire pepper and durkee's kansas city style steak seasoning. this stuff consists of what appears to be sea or kosher salt, cracked black pepper, granulated garlic and onion, and crushed red pepper flakes.
pork:
a slab of spares cut into three portions. this looks to be good-quality stuff and not the normal injected stuff i am usually forced to use! these will not be foiled.
5 good-sized cunks of country style ribs, about as long as a keyboard up to the arrow keys and as wide as the three rows of letters each. this also looks to be good meaty stuff but it also has a portion of skin and fat cap attached. they are boneless and i will probably do some form of 3/2/1 with them.
i am also considering getting the fixin's tomorrow morning for a simple sausage and cheddar breakfast fatty.
i am curently planning to spritz all meats, beef and pork, with a 50/50 mix of captain morgan and apple juice!
other:
i am prepared to do 20 ABTs f demand calls for it, but do not plan to do them at this time since the people who appreciate what they have to offer are quite few in number (me and 2 of my boys) tomorrow.
after seeing rivet's pterodactyl eggs, i'll probbaly toss a few of these on!
i hope to drop everything on the SnP by 0900 tomorrow. i am guesstimating a maximum of 6 hours for everything but realize it might be less than that. am concenred about the chuckie and that it might take longer time. any estimates would be appreciated and i will try to put that on alone for a couple hours if necessary to get it done at the same time as everything else. another option might be to cook it closer to the firebox. i am able to even temps out pretty well across the cmoking chamber, but there's still some variation and naturally it is warmer at the "west" end.
looking forward to a great day tomorrow! will also be sure to post as much q-view as possible. comments, suggetions etc. are always welcome!
