Just got nominated to cook the food for our towns annual fall festival hosted by our church. Will be cooking 20 packer briskets, and 150lbs of smoked sausage. Will be an interesting cook, and by far my largest to date (I cooked 15 PB a while back for one of our town events). Will be September 4th. Ill keep you updated.
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20 Briskets and 150lbs of Sausage
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Moderator
- Nov 2014
- 10765
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Sounds like a great endeavor. We would love to see the set up you will be using to tackle this BBQ mountain.
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Charter Member
- Nov 2014
- 2505
- Chico, CA
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BBQ's
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How long is the festival? Are you cooking multiple days or are you having to handle that task for a single day event? Either way it sounds like a ton of fun and a lot of work.
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Founding Member
- Jul 2014
- 1585
- Lake Charles, LA
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Super cool!!!!!! Pics the whole processs, please.
What smokers on that trailer?
vault?
sniper?
magnum sniper?
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I have not tried to stuff my vault full. Are you planning to put all 20 on at once, or do two rounds of briskets?
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I have stuffed it a few times with butts and ribs. it extends cooking time quite a bit. I have to find a way to get both trailers there. or may do some on one of the grills. ill figure out the logistics the closer get.
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I hear you on the need for more cooking room! Nothing like a project to push us to innovate the process!
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Founding Member
- Jul 2014
- 5260
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks)
Weber Summit S650 Gas Grill
Weber Kettle Premium 22"
Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
Camp Chef Somerset IV 4-burner outdoor gas range
Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
Adrenaline BBQ Company's Elevated SS Rack for WSCGC
Adrenaline BBQ Company's SS Rack for DnG
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Extreme BBQ Thermometer Package
Fireboard control unit in addition to that in the Extreme BBQ Package
Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Fireboard Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Thermapen MK5 (pink)
Thermoworks Thermapen MK4 (pink too)
Thermoworks Temp Test 2 Smart Thermometer
Thermoworks Extra Big and Loud Timer
Thermoworks Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
Two Joule Sous Vide devices
VacMaster Pro 350 Vacuum Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic 8" Chef's Knife
Shun Classic 6" Chef's Knife
Shun Classic Gokujo Boning and Fillet Knife
Shun Classic 3 1/2 inch Paring Knife
I'm clicking on "follow" for this topic. I want to hear how it turns out. Sounds like a lot of fun in the making.
Kathryn
- 2 likes
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Club Member
- Nov 2015
- 2545
- The Great State of Jefferson
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Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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Fireboard
Thermoworks Smoke and Thermapen.
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Founding Member
- Jul 2014
- 3496
- Maple Valley, WA
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Grill = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
Thermometer = Maverick ET732
Thermometer = ThermoWorks Chef Alarm
Thermapen Mk IV = Light blue
Thermapen Classic = Grey
PID Controller = Fireboard Drive + Auber 20 CFM Fan
Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Eric Cowperthwaite aka ecowper
That's a lotta meat brother ..... have fun .... and, like everybody else said, pictures or it didn't happen!
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- 7 likes
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That's still pretty efficient. And thanks for the righteous denial on the aforementioned bottle. We all saw it and were hoping it wasn't so! However, I do keep one or two around to impress the little ones with my "Boy Scout Skills" when building a campfire.
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It works fantastic as a grass killer, or burning out old mesquite stobbs.
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yeah, one full chimney will heat the vault to 225, and keep it there for about 2 hours, and then I miserly add brikets or wood from there.
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Founding Member
- Jul 2014
- 9703
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member
- Jul 2014
- 1115
- Papillion, NE
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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
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* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
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* - Thermoworks Dot
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* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
* - Current butchers: Just Good Meats & Fareway Foods
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Update, I learned today that not only did they buy select briskets, they are frozen... Thinking I am going to have to inject the heck out of them to keep them moist. My injection will be Beef broth intensified with home made aus jus, and better than bullion, along with Worcestershire sauce a little sugar, salt, and MSG. Ill go back behind with some canola oil and inject the flat again. Ill pull around 150ish (I know its early but I don't want to loose much moisture) and add 1/4 cup of injection to foil when I crutch along with some parkay squeeze butter. After it hits probe tender, towel it and slow cool it in a cooler. I am worried the bark will suffer. Maybe put it back in the pit after the crutch to tighten it back up. Not sure yet, any ideas, suggestions, or critiques?
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Announcement
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Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
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