Sorry, no Q-View for this one. But the pictures would have looked the same as last year's (with one exception). I brought the camera with the best intentions, but was too busy to ever get it out of the case.
Today was the day for our annual customer appreciation party held each year at our shop. The 40x60 building (actually only using 20x60 for the general public) was filled for lunch with many not having seats. Those that didn't have a chair didn't seem to mind as they did their part to go through the 25 racks of ribs (trimmed St. Louis style), two Pork-U-Pines (these are whole loins, cut into thirds, with an uncooked hot link inserted into the center--see the link in my signature line), approximately six pounds of hot links, a two and a half pound tube of pork sausage placed on a piece of tin foil whole, and four gallons of ranch style beans (with some extra spices added for good measure).
The actual highlight of the event came in the form of a pleasant suprise from a friend. He brought a whole brisket from a half-beef he bought last year. He said he and his wife didn't eat brisket, so we might as well cook it and serve it to the guests. My brother mixed up a rub for the brisket. It consisted of primarily Head Country dry rub, some finely minced garlic, and some other secret spices Colonel Sanders couldn't pry out of him. The brisket was cut in half, rubbed down and placed on the smoker. After a few hours, my brother foiled them up and placed them in the end of one side of his smoker. They sat there unmolested for what was probably about seven hours total (I didn't keep track of time in all the busy-ness). When I pulled them and sliced them up, it was very moist and DELICIOUS!!! I only got a taste of one end while I was slicing.
As I put the first half into the roaster and moved away, I heard a huge ruckus and raves about how great it was tasting. Before I could slice the second half and bring it to the roaster, the first half was nothing more than a juicy memory in the bottom of the roaster pan. Sadly, the second half suffered the same fate (with only one person coming away with a fork in the back of their hand). It truly was one of the best tasting briskets I've eaten in my more than half-century of living. It was moist, tender, and the hit of the party.
Again, I apologize for no pictures. But, I really had my hands full keeping the food coming to the masses. Before you ask, there were no leftovers.
The worse part of the story is I have to clean up the mess tomorrow night after putting in an eight hour day. :-(
Today was the day for our annual customer appreciation party held each year at our shop. The 40x60 building (actually only using 20x60 for the general public) was filled for lunch with many not having seats. Those that didn't have a chair didn't seem to mind as they did their part to go through the 25 racks of ribs (trimmed St. Louis style), two Pork-U-Pines (these are whole loins, cut into thirds, with an uncooked hot link inserted into the center--see the link in my signature line), approximately six pounds of hot links, a two and a half pound tube of pork sausage placed on a piece of tin foil whole, and four gallons of ranch style beans (with some extra spices added for good measure).
The actual highlight of the event came in the form of a pleasant suprise from a friend. He brought a whole brisket from a half-beef he bought last year. He said he and his wife didn't eat brisket, so we might as well cook it and serve it to the guests. My brother mixed up a rub for the brisket. It consisted of primarily Head Country dry rub, some finely minced garlic, and some other secret spices Colonel Sanders couldn't pry out of him. The brisket was cut in half, rubbed down and placed on the smoker. After a few hours, my brother foiled them up and placed them in the end of one side of his smoker. They sat there unmolested for what was probably about seven hours total (I didn't keep track of time in all the busy-ness). When I pulled them and sliced them up, it was very moist and DELICIOUS!!! I only got a taste of one end while I was slicing.
As I put the first half into the roaster and moved away, I heard a huge ruckus and raves about how great it was tasting. Before I could slice the second half and bring it to the roaster, the first half was nothing more than a juicy memory in the bottom of the roaster pan. Sadly, the second half suffered the same fate (with only one person coming away with a fork in the back of their hand). It truly was one of the best tasting briskets I've eaten in my more than half-century of living. It was moist, tender, and the hit of the party.
Again, I apologize for no pictures. But, I really had my hands full keeping the food coming to the masses. Before you ask, there were no leftovers.
The worse part of the story is I have to clean up the mess tomorrow night after putting in an eight hour day. :-(
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