Marseilles in May 2009

[chisoxjim]

My much anticipated bbq party is nearly here. I started plainng this event back in January, originally trying to get some Chicagoland bbq guys out to my place to bring their smokers out, and share some bbq, and ideas. It kind of morphed into a potluck with BBQ still being the foucus but alot of other dishes being included(other items on the menu: deep fried chicken wings, rib tips, hot links, chicken thighs, brined chicken, sausage). THe event is tomorrow, and I currently have 53 people coming out to my place sw of Chicago. Luckily it is a potluck, so I am not feeding everyone. Most of the attendees are comembers of a Chicago food board LTH Forum.

I will try to document on this thread my preperation, smoking, and finished product, as well as some of the other items offered. I have a couple Chicagoland BBQ guys coming out, one with some of their competition team, and the other an author of a book on bbq, so it will be interesting to document their preperation, and check out their technique.

I will post pics Sunday, as I dont have muck time to stop, and mess with my home computer(where I download all pictures) until then.

Last nights prep:
- I took my 5 # boneless porkloin out of the the cryovac, and rinsed it with white vinegar. I then put about 20 small slits in the fat cap to stuff with garlic at a later time. I wrapped it, and put it back in the fridge til this a.m. THis morning before work I took the loin, and placed it in a ziplock bag with pineapple juce to marinate until I get home around 6:00 tonight.

Prep for tonight after work:

-I will take the loin out of the marinade, and slather it with a Korean Bulgogi sauce, stuff garlic in the slits, top with sliced green onions, and wrap in banana leaves. It will go in the fridge overnight wrapped, and I will start smoking @ 6:00 a.m.

- I have 5 slabs of BB ribs, & I am debating if I want to put the rub on tonight, or do as I typicall do, putting the rub on 30 mins or so before they go on the smoker. I will rinse the ribs with vinegar when I take them out of the cryovac, pat dry, and apply rub. They will go on the smoker at 7:30 a.m.. I may foil them, and they will not be sauced.

Hoping for a dry day weather wise(the beer, tequila,and bourbon will be flowing), and the weather reports are calling for partly cloudy and 65 degrees.

 

[rickw]

I'll be looking for smoke coming from the east tomorrow. Good luck and have fun.

 

[chisoxjim]

thanks for the encouragement.

If the weather cooperates I think it will be all good.

 

[chisoxjim]

takin a break, pork loin rubbed with bulgogi, and slits filled with garlic, it is rolled and tied in the banana leaves, and is in the fridge

ribs rinsed in vinegar, membrane removed, rubbed, and in the fridge.

lawn mowed, tables all set up.

a few shots of scorpion mezcal(no worm, but a scorpion in the bottle) tequila in me as well as a few beers down.

Gary Wiviott(WSM master, and author confirmed, and bringing brined chicken and ABT's

Sweet Baby Ray(yeah the guy the sauce is named after) confirmed, and doing many slabs of ribs, chicken thighs, and pork loin.

 

[bigsteve]

Sounds great. I'll keep my fingers crossed for good weather.

 

[chisoxjim]

weather turned out good, a little windy, but partly sunny and about 65 degrees. I had trouble getting my smoker up to temp(I moved it off my wind protected deck, and into the yard to be where the action was. So after an hour of hoovering around 165 after a drop from 230 degrees when I put the meat in, I turned the openings of the fire box into the wind, and had a great smoke(although I dont think the hour + I was under temp hurt anything, ribs turned out great, and the pork loin was a winner as well. I did 3 slabs of BB ribs unwrapped, and I wrapped two(4 hours unwrapped & 1.5 hours wrapped) with the guidence of the guys from Sweet baby Rays. meat side down on foil that had honey, rub, raw sugar, and maybe 3 tsp of apple juice. Those came out good but different than I like(the meat was sliding off the bone, they were very tender and flavorfull). The others did 5.5 hours on the smoker and came out how I like em, firm, wiht some tug.

pics to follow, computer is slow this a.m. like me.

 

[chisoxjim]

here are the pics.

Had about 45 people out. I did 5 slabs of BB ribs, and the 5lb pork loin. Baby Ray did about 14 slabs of ribs(spares, and k.c.). Other items were rib tips, sausage, bbq shrimp, beef jerky, chicken wings, grilled chicken, 4-1 hot dogs, etc. Enjoyed a sunny day, alot of beer, some scorpion mezcal, and some expensive bourbon(appy something or other).

Did the babybacks two different ways, ame rub. 3 racks cooked 6 hours on the smoker, and foiled off the smoker for 30 minutes. Turned out great.

2 slabs were pulled at 4.5 hours, and used rays competition method foil, honey, rub, and apple juice. Ribs then put back on the smoker for 1.5 hours. Tasty version, but to "fall off the bone" for me. I may try this again in the future, but limit the foiled time to 45 minutes to an hour.

rubbed ribs:


q-view I:


baby rays smoker:


q-view II:


baby ray smoker II:


Gary Wiviott on the WSM:


wrapped BB ribs 5-1.5


wrapped BB ribs II


wrapped BB ribs III:


Unwrapped ribs:



unwrapped ribs II:


pork loin pics and prep on a thread in the pork section.

 

[rickw]

WOW, those ribs look great. Good to hear a great time was had by all.

 

[chisoxjim]

thanks rick, the ribs were great. It was nice to have spares, and 2 different types of babybacks to mix and match.

it was a blast, I am planning on making this an annual event.