Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Part 2: the ribs. A couple racks of Cheshires, trimmed down to St Louis +. Meaning, I left the tips on, because let’s face it, the tips are the best part.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
On at 12:00. It's in the stall about an hour in. RFX Probe 1 at 142 and probe 2 at 148. Not much movement in the last 40 minutes. My notes say it was about 2 hours to break out.
I didn't mention I'm using B&B with a couple of char logs and hickory for smoke.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I've made lots of Pork Shoulders over the years but this is the first overnight Shoulder on the BGE. It's nice to not have to pull it and clean up in the evening after an all day cook. Probably my new way of doing it. I know many of you have done it overnight. Happy 4th Pit Friends!
Still cruising here, the plate of ribs is looking great. Temps started to perk up, at which point I deployed the foil boat for the rest of the way. Temps are in the 185-190/85-88 range, starting to tender up in many places but still a ways to go in others. Looks for all the world like it's stalling again in that range...
Planning corn on the cob and a green veg for sides
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Meathead 's BBQ Bourbon beans made with Rancho Gordo King City Pink Beans. I used Hatch chilies instead of bells and jalapenos - must have grabbed a bag of hot ones (its unmarked) because the beans are pretty spicy. For the bourbon I used Balcones Brimstone - the grains are smoked with scrub oak, kinda like a Scotch whiskey but very Texan: big bold strong smoke flavor: people either like it or hate it - I describe it as licking the inside of a bbq pit. The beans are a little soupy, I am figuring on evaporation during the cook even with the drippings from the pork butt which is at 125o right now 3 1/2 hours in.
Just me today so just wings dry brined with Meat Church Vodoo rub since I'm doing ribs and a pork butt on Sunday. A cool Gin and Tonic helps along with Jimmy Buffet on Pandora.
Some photos of our Fishing Derby today. We had 120 kids registered this year. They each got a t shirt and we fed them and their parents hot dogs, chips and beverage. A good turn out, kids were up to 12 years old. Parks and Wildlife officers provided rods and reels if they didn't have one. Small mountain town 4 th of July.
Great way to spend a holiday. I use to volunteer for every fishing derby that our Natural Resources Police would hold on the Eastern Shore of Maryland. Great fun, great kids.
My plate o'ribs is starting to probe like buttah in most places, so I've valved back the kettle to let it drift down so the ribs can rest. This worked great on my last cook, hope I can pull it off today too.
Lots of juice in the boat, and they look downright chondritic.
This is the story so far right up to when I choked back the airflow.
And sure enough, the two probes are now measuring identical temperatures. Now to just let nature take its course...
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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