First, I’d like to apologize to the mods for placing this in the general category; wasn’t sure where best to put it.
But today I started up at about 9am. Fired the fatboy up with lump charcoal and pecan wood. St Louis spares & chicken for a few clients, and smoked queso for us to enjoy while cooking.
6 really nice racks. I used mustard as a base; and two rubs: ribnoxious and Malcom Reed the bbq rub.
on the top rack of the fatboy. They cooked so nice and evenly, I hardly had to even move them. Plan was to sauce 5 racks and leave one rack dry.
ok here’s the queso. It’s a conglomeration of recipes floating around the Internet right now. I used a block of velveeta, one pack of philly cream cheese, one red bell pepper,1/4 red onion, jimmy dean hot sausage, ground burger, Cilantro, mezzetta hot jalapeños,two cans of rotel and a can of cream of mushroom. I ran this at 250 for about 2.5 hours, stirring often. This stuff is really good!!
Added to the party two whole spatchcock chickens. I brined them overnight, then rinsed, patted dry and let them sit overnight, uncovered in the fridge (@chef jimmyj ). The next morning I rubbed them down with evoo, and rubbed them with chupacabra cluckalicious rub. Bumped temps to about 275 (so they ran about 300+ on the top rack at the hottest part). Chicken took right at 3 hours to make.
queso starting to look good!!
got the ribs nice and glazed. I’ve been using the Blues Hog sauces. I mixed several together today. Came out great as usual. Honestly, it’s hard for me to tell a difference with a lot of sauces, once they hit the meat, glaze up and get some smoke. Regardless, sweet, savory, smoky and sticky. Just the way I like them.
queso is ready to go! Fantastic, will defintely do again. Fortunately I didn’t get too much of this, but I could have made myself sick on it!!
This was the only chicken pick I got. Kinda poor. But it sure was good and juicy. And the skin was nice and crispy.
Ribs ready for a wrap and rest. We only got to eat off of one half rack. I got maybe two or three bites, but they came out so great!
Nice little smoke ring. Super juicy and bite thru tender. Nothing but naked bones left!!
Thanks for looking! Hope everyone has a great weekend!
But today I started up at about 9am. Fired the fatboy up with lump charcoal and pecan wood. St Louis spares & chicken for a few clients, and smoked queso for us to enjoy while cooking.
6 really nice racks. I used mustard as a base; and two rubs: ribnoxious and Malcom Reed the bbq rub.
on the top rack of the fatboy. They cooked so nice and evenly, I hardly had to even move them. Plan was to sauce 5 racks and leave one rack dry.
ok here’s the queso. It’s a conglomeration of recipes floating around the Internet right now. I used a block of velveeta, one pack of philly cream cheese, one red bell pepper,1/4 red onion, jimmy dean hot sausage, ground burger, Cilantro, mezzetta hot jalapeños,two cans of rotel and a can of cream of mushroom. I ran this at 250 for about 2.5 hours, stirring often. This stuff is really good!!
Added to the party two whole spatchcock chickens. I brined them overnight, then rinsed, patted dry and let them sit overnight, uncovered in the fridge (@chef jimmyj ). The next morning I rubbed them down with evoo, and rubbed them with chupacabra cluckalicious rub. Bumped temps to about 275 (so they ran about 300+ on the top rack at the hottest part). Chicken took right at 3 hours to make.
queso starting to look good!!
got the ribs nice and glazed. I’ve been using the Blues Hog sauces. I mixed several together today. Came out great as usual. Honestly, it’s hard for me to tell a difference with a lot of sauces, once they hit the meat, glaze up and get some smoke. Regardless, sweet, savory, smoky and sticky. Just the way I like them.
queso is ready to go! Fantastic, will defintely do again. Fortunately I didn’t get too much of this, but I could have made myself sick on it!!
This was the only chicken pick I got. Kinda poor. But it sure was good and juicy. And the skin was nice and crispy.
Ribs ready for a wrap and rest. We only got to eat off of one half rack. I got maybe two or three bites, but they came out so great!
Nice little smoke ring. Super juicy and bite thru tender. Nothing but naked bones left!!
Thanks for looking! Hope everyone has a great weekend!
