Today was the annual party my company has for customers, friends, and family. We cooked thirty racks of ribs, six Pork-U-Pines, and some other goodies. At the end, I even tried experimenting cooking a pizza in the smoker. I cheated some on it, but I still think it counts because it tasted pretty good.
Here's the Q-View:
There was quite a bit in the food prep. Sliced sausages (mixed with the hot links left over from the Pork-U-Pines).
A yummy potato casserole before smoking:
The beans.
Stonebriar trying to find out the ingredients of my brother's Triple X rub.
Rubbin' Ribs
Then the cooking began. First, the riblets (trimmings from the ribs). They were used for finger food, chopped up finely for the beans, and then as another entree.
The ribs:
Capturing the "Thin Blue Smoke":
The finished products--Pullin' the ribs first:
Wrapping the ribs to let them rest (going into the ice chest)
Saucing the Riblets--like the way I captured the Head Country in mid-air?
Slicin' the Pork-U-Pine
The Potatoes
Finally, I had to go back to the grocery store for more napkins and bowls for the beans. On a lark, I decided to try smoking a pizza. I bought a pre-made crust, some generic spaghetti sauce (Italian sausage/garlic flavored), some pepperoni, canadian bacon, and the cheese. After assembly, I placed the pizza on the smoker and left it there (at approx. 300 degrees--the rest of the meat was off and I'd opened up the smoker for more heat) for about thirty-five minutes. I rotated it twice as I'd set it in next to the firebox. It was gone in about three minutes after this photo.
Stonebriar--The calm after the storm. I don't remember if this was his third or fourth plate.
The fire was started at 6:30 this morning and I got home just before 10:00 this evening. My guess is that we fed somewhere between 80 and 100 folks. That doesn't count the three or four that ate lunch and then came back for supper!
Happy New Year everyone! I'm sleeping in.
Here's the Q-View:
There was quite a bit in the food prep. Sliced sausages (mixed with the hot links left over from the Pork-U-Pines).

A yummy potato casserole before smoking:

The beans.

Stonebriar trying to find out the ingredients of my brother's Triple X rub.

Rubbin' Ribs

Then the cooking began. First, the riblets (trimmings from the ribs). They were used for finger food, chopped up finely for the beans, and then as another entree.

The ribs:

Capturing the "Thin Blue Smoke":

The finished products--Pullin' the ribs first:

Wrapping the ribs to let them rest (going into the ice chest)

Saucing the Riblets--like the way I captured the Head Country in mid-air?

Slicin' the Pork-U-Pine


The Potatoes

Finally, I had to go back to the grocery store for more napkins and bowls for the beans. On a lark, I decided to try smoking a pizza. I bought a pre-made crust, some generic spaghetti sauce (Italian sausage/garlic flavored), some pepperoni, canadian bacon, and the cheese. After assembly, I placed the pizza on the smoker and left it there (at approx. 300 degrees--the rest of the meat was off and I'd opened up the smoker for more heat) for about thirty-five minutes. I rotated it twice as I'd set it in next to the firebox. It was gone in about three minutes after this photo.

Stonebriar--The calm after the storm. I don't remember if this was his third or fourth plate.

The fire was started at 6:30 this morning and I got home just before 10:00 this evening. My guess is that we fed somewhere between 80 and 100 folks. That doesn't count the three or four that ate lunch and then came back for supper!
Happy New Year everyone! I'm sleeping in.