Wife's birthday was over the weekend was trying to decide what to do. Decided it was time to invite the family over and break out the smokers.
Started with 2 chuck roasts both were about 3.5 pounds. Injected with mix of Worcestershire and low sodium beef broth. Coated in Montreal steak seasoning.
Got those rolling in the smoke. Few hours in.
Now certainly that wont be enough food so what is a guy to do? Yep ribs
Removed the membrane and brushed with EVOO and a basic rub, SPOG some paprika and a little brown sugar
Panned the chucks at 165 with some more beef broth and some butter
Ribs are in the smoke. Chucks are panned and in the smoker. Now what to do? Yep chicken. Spatched a chicken and used some poultry rub I got on clearance.
Put the chicken in the SV24 rolling 300 with apple chunks. In the meantime chucks are done. Pulled at 207. Into the cooler with OLD towels(wont make the mistake of using the good ones again)
Ribs are going in foil for a couple hours. Butter brown sugar and some homemade bbq sauce
Yard bird is done 2 hours later. Into the cooler with the chucks.
Pulled ribs for the last hour with some sauce. Both the racks broke they were so tender already.
Ribs are sauced and done. Into the cooler with the others.
In the midst of all this got all the sides done.
Homemade slaw with buttermilk dressing
Smoked mac and cheese(cheddar, gouda, cream cheese, and parmesan)
This was such a big hit had to do it again.
xray
Mexican street corn
Wish I had gotten better pics of the shredded chicken and pulled chucks. Hands were covered in stuff and was trying to get the party started and everyone fed. Everything was a hit.
Here's the goody box I sent home with my mother for my elderly grandmother. Homemade bbq sauces included. Ran out of corn.
Wife had a good birthday and everyone left full. Managed to sneak in a pulled beef sandwich for lunch yesterday
Thanks for looking!
John
Started with 2 chuck roasts both were about 3.5 pounds. Injected with mix of Worcestershire and low sodium beef broth. Coated in Montreal steak seasoning.
Got those rolling in the smoke. Few hours in.
Now certainly that wont be enough food so what is a guy to do? Yep ribs
Removed the membrane and brushed with EVOO and a basic rub, SPOG some paprika and a little brown sugar
Panned the chucks at 165 with some more beef broth and some butter
Ribs are in the smoke. Chucks are panned and in the smoker. Now what to do? Yep chicken. Spatched a chicken and used some poultry rub I got on clearance.
Put the chicken in the SV24 rolling 300 with apple chunks. In the meantime chucks are done. Pulled at 207. Into the cooler with OLD towels(wont make the mistake of using the good ones again)
Ribs are going in foil for a couple hours. Butter brown sugar and some homemade bbq sauce
Yard bird is done 2 hours later. Into the cooler with the chucks.
Pulled ribs for the last hour with some sauce. Both the racks broke they were so tender already.
Ribs are sauced and done. Into the cooler with the others.
In the midst of all this got all the sides done.
Homemade slaw with buttermilk dressing
Smoked mac and cheese(cheddar, gouda, cream cheese, and parmesan)
This was such a big hit had to do it again.
xray
Mexican street corn
Wish I had gotten better pics of the shredded chicken and pulled chucks. Hands were covered in stuff and was trying to get the party started and everyone fed. Everything was a hit.
Here's the goody box I sent home with my mother for my elderly grandmother. Homemade bbq sauces included. Ran out of corn.
Wife had a good birthday and everyone left full. Managed to sneak in a pulled beef sandwich for lunch yesterday
Thanks for looking!
John
