We're having a big get together at work and I volunteered to cook. I've done a couple parties before, but never anything more than a couple dozen people. I don't have much for photos now since I'm a bit busy cooking and prepping, but there will be some to follow.
I set up the smoker (Dyna-Glo 1890) this morning and fired it up at around 11:30. By 12:30, I put my 15 pound brisket on. Four and a half hours in and it's sitting a 130 degrees. I have 3 pork butts, around 8.5 to 9 lbs each, that I'll put on around 7 or 8 tonight. I also have about 12 lbs of boneless, skinless chicken thighs that I'll smoke a couple hours before lunch tomorrow.
I made a large crock pot full of "Kentucky Bourbon Baked Beans" yesterday that are sitting in the fridge. Sometime in the middle of the night, I'll put them in my 14 inch cast-iron dutch oven, throw it on the charcoal grate of the 22 inch kettle, and dump some coals around the sides with some whiskey barrel oak chips.
Then I'll make a couple foil pans of home made mac n cheese and give it a couple of hours on the Weber Smokey mountain.
I set up the smoker (Dyna-Glo 1890) this morning and fired it up at around 11:30. By 12:30, I put my 15 pound brisket on. Four and a half hours in and it's sitting a 130 degrees. I have 3 pork butts, around 8.5 to 9 lbs each, that I'll put on around 7 or 8 tonight. I also have about 12 lbs of boneless, skinless chicken thighs that I'll smoke a couple hours before lunch tomorrow.
I made a large crock pot full of "Kentucky Bourbon Baked Beans" yesterday that are sitting in the fridge. Sometime in the middle of the night, I'll put them in my 14 inch cast-iron dutch oven, throw it on the charcoal grate of the 22 inch kettle, and dump some coals around the sides with some whiskey barrel oak chips.
Then I'll make a couple foil pans of home made mac n cheese and give it a couple of hours on the Weber Smokey mountain.
