So here we go…. I went SVQ, because scheduling and all. I received advice to smoke to only 135*F (after SV for 48 hours at 135*F). While this was hands down tender AF, it wasn’t what I wanted after all. But, pea salad and deviled eggs were spot on. Here’s to all our AR friends, though I only really knew Mr. Bones.
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For these Extraordinary Gentlemen…
Raspberry BBQ glazed pork belly bites, smoked on the Weber Kettle.
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For our brothers. Tri Tip on the PBJ. Brined overnight added black and and garlic powder. To 130 wrapped in BP in cooler. Then oven wrapped at 175. Should have gotten to 135ish. Delicious.
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Nice tribute guys. I do miss the posts from those folks, always some good humor in there.Comment
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Due to work and other engagements I will be doing mine on this Saturday.
2- 10lb pork butts, possibly 3.
15lb chuck roast roll, probably cut into thirds. One done brisket style, one burnt ends and one for pulled chuck sandwiches.
Will try to do all on the PBX.Comment
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Debated where to add this and I decided here is the better place honoring Mr. Bones and the others.
Haven’t cooked on the smoker in quite a while but decided I needed to make pork belly burnt ends for dinner. Took them to a friends as she made the sides and enjoyed dinner in good company.
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I finally got to the beef back ribs I planned for this commemoration. I had two racks of two ribs and one of three. They went about two and a half hours on the LSG Adjustable at 275, until they were tender and somewhere a little north of 200 degrees. Then they were the first use of the new Pit Boss Copperhead 7 pellet smoker for holding four hours at 175. The rack of three went to my friend John who helped me get the smoker upright after I attached the legs and then helped get it into position and through the final assembly.
Served with some barbecue beans I found in the freezer and some grilled yellow squash. Since it's a week night, I went with a cabernet instead of spirits. I'm sure Bonsey would have been okay with that choice.
To those who've gone ahead of us, we thank you for the good times, the friendship and the knowledge you sent our way. We'll keep the smoke rolling for you.Comment
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Here is the 2nd Memorial Cook. St Louis cut ribs rubbed with Meathead's Pork Rub. PBJ at 250 to 275, 5 hours. I did a quick taste as I'll eat after the last Elite 8 game. Very tasty. My wife had them and enjoyed. So a win. I raised my beer multiple times for are dearly departed.
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Well here it is 2- 10lbs pork butts, 1- 7.5lbs pork butt, pulled. 7lbs and 6 lbs beef chuck roast roll, one was done as a brisket, the other as burnt ends.
We had the beef for Easter dinner. Delicious.
Here's to you RIP.Attached FilesComment
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I adjusted the burnt ends picture.
I need a new camera...Attached FilesComment
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A bit late but here is my offering for this memorial cook.
Lamb chops with Dolly rub. Sous vide for 2 hours at 131 then seared. Brussel sprouts with balsamic vinegar, carrots, and Greek potatoes. Mint jelly made with homegrown mint.
Everyone loved it.
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