We decided to cook the butts today and reheat due to lack of space tomorrow. Got off to a late start today as both I and the catering crew got stuck in traffic then another 30 mins outside the embassy waiting to get in. Finally got the butts on the pit at 10:40 am. The embassy chef told me he had to leave at 5pm, so I was under the hammer to get them done. Spanked them at 325-350f all day (hit 425f a couple of times). Didn't have as much bark as I wanted before the wrap, but what do you do. Tomorrow if I have space I may un wrap them and give em another coat of smoke. Also cooked 40 baby backs to make sure we have enough space for tomorrow. Pics were taken by the embassy chef and sent to me as I was not allowed phone inside.
Was real cold and 3 layers of clothes with the apron didn't work. Couldn't tuck my shirt it or use the belt. Each time I opened the pit door and reached up it would pull my pants down further.
Troutman I keep zip ties in my desk at work for employees that do that. Put it through two belt loops, and cinch her tight! Ahumadora bet it didn't affect the flavor any, lol.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Who did you let cut that brisket? In the 11th picture up those pieces are cut with the grain. That's a demerit for your workers, I know you know better Ahumadora
(Oh and I like the little cowgirl, she can come saddle my horse anyday bud )
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