Welcome to the First Annual E. Pluribus Unum: Fourth of July Cook!

[Alan Brice]

34 plus. Peeps total. 13 lbs bris, 15 lbs pulled pork. Snausages, burgers, brats. 3 racks of baby backs on rotisserie, bit mor done than I would have liked. Need to refine my rib rotis dept. Lotsa barley malt! Great time had by all. briskie stroganoff fr fridays cook.

[hoovarmin]

I'm digging on that gold Kettle. Sweet!

[grantgallagher]

hoovarmin i have the same one. Its more of a copper than gold but yeah, one of my fave colors weber has done.

[tbob4]

Love that back yard - oh, the food ain’t to shabby, either!!

[treesmacker]

Well, I'm a day late and a dollar short, but I did these yesterday...

[jlazar]

Great looking ribs? Where did you get the meat?

[treesmacker]

jlazar that meat came from Fred Meyer (Kroger) on their "buy one get one free" deal - $6.99 lb., so really $3.50 lb. Their "natural". Each rack was about 4.3lbs, so $30 total for the two racks. They were good - very meaty and I didn't have to trim.

[jlazar]

treesmacker Thanks, I'll look for them.

[Spinaker]

Thank You to everyone that participated in this great event. it was great to see all these awesome cooks. We really appreciate everyone taking the time to share their BBQ magic with us here.

I look forward to setting this up for next year!

Thanks again folks!

- John

[Richard Chrz]

Absolutely, could be a different protein, or our expression of various cooks from around the world. . Etc.. for me personally, it would have me learning about the regions and find something that I would want to cook. South’s america, Cuba,

[Spinaker]

That is a great idea! Richard Chrz Maybe post a couple of recipes from a region, then people can pick which one they wanna try, then post it. Then we can watch as everything unfolds......good and bad. This could be fun!

[grantgallagher]

Yeah, thats a pretty cool idea. Another twist could be to pick a region/country and open it up for people to put that regions twist on a staple of grilling/smoking

[WI Bubba]

Three racks of St. Lou's. One for me, two to share. Hanks KC, and Meathead KC Sauce.

[WI Bubba]

@Panhead John
The GF gets all the credit for the salad. All I had to do was add dressing.

[tbob4]

Impressive

[FireMan]

Yeah, I concur, that bowl of whatever even looks good along side the Wibs.

[jlazar]

Late in posting.

[Panhead John]

Agree!

[jlazar]

Thank you.

[Spinaker]

Never too late! Thanks for sharing this with us. Ribs look great!

[mrichie1229]

A couple racks of St. Louis Cut spare ribs I had in the freezer rubbed with Good Shit.

[Spinaker]

They looks fantastic!

[hoovarmin]

mrichie1229 what's your opinion of The Good Sh_t rub? I use their Chicken Sh_t and No Sh_t all the time and love them, but I've never tried GS

[mrichie1229]

hoovarmin I like the Good Shit rub. I have used it a few times on pork when I don't have any of my own rub on hand. It is sweeter than Special Shit. I am also a big fan of the Bull Shit, which is great on steaks and other things that I would normally use the "Big Bad Beef Rub" on.

[CaptainMike]

Not wibs, but a pretty dang good paella.

[barelfly]

Now that’s what I’m talking about!!!!! Yes!!!!!!

[Harry]

Uzbekistan 1992 on the road from Tashkent to Bukhara. THANKS for jogging my memory. We had "plov" AKA "palov" which is a pilaf. Ours had rice, lamb, beef, horse, onions, chickpeas, and carrots and some unidentified stuff. Plate was at least 2 feet in diameter. Drink was fermented mare's milk and vodka.

[Spinaker]

This pic is legendary

[HawkerXP]

Here is the wack o wibs I mentioned earlier. Also a small butt. Happy 4, 5, 6, awe. The 7th of July!

[FireMan]

Yeah, nice wack!

[tbob4]

How do you like that Daytime beer? I liked it the first day but not so much thereafter. I don't know - it may have sat on the shelf a bit too long.

[HawkerXP]

For a 98 cals, 3 carb IPA not bad. tbob4