Blades and BBQ

I love BBQ, but it has become difficult for me. My body just doesn't handle pork well anymore, so it's very rare for me to have it. I stick to brisket and chicken now. I love ribs...

There's a place by me that has smoked turkey, and it's damn good. I'll probably have it Friday. It's next to my chiropractor/acupuncturist so I get it most Fridays after my appointment.
 
Smoked turkey sandwich with spicy BBQ sauce. Amazing.

5p5Ud3f.jpg
 
Started laying in supplies for next weekends cooks.
18 lb prime packer brisket
4-9 lb butts
3-3 lb racks of baby backs
1.75 l Jim Beam
1 gal can ketchup
Quart of real maple syrup
12 pack grapefruit shandy

bourbon, ketchup and maple syrup are for the 2 gallons of sauce I’ll make between smoking the butts and brisket Thursday overnight and ribs all day Saturday

The beer is for me! It’s very refreshing and pretty low alcohol so it’s perfect for a long day / night on fire watch. View attachment 1368079View attachment 1368080
 
K.O.D. said:
Smoked turkey sandwich with spicy BBQ sauce. Amazing.

5p5Ud3f.jpg
Click to expand...
Bernie, There is a place in N Cal Santa Rosa. Willie birds Turkey. They have mail order. that has the Best Smoked/BBQ ever! Lived up there 30 years ago. Order once in a while..I love Smoked Turkey Legs & Thighs.. :thumbsup::thumbsup::thumbsup::thumbsup:
 
Ah, I used to have relatives in Santa Rosa, though I've never been. I haven't been to California since I was 3.

We have a few good bbq places by me, my favorite being the hickory pit, right down the street from my local range.
 
What a great night it was to be on fire watch! There are those people that will tell you that you can’t cook real BBQ on a Weber kettle, it’s sad when a persons doubt in themselves over rides their drive and imagination. Granted it takes work and dedication and has its limits. Right at 18 lbs per grill is the limit so for the 54 lbs I’m running tonight I needed 3 of my 4 that see most use.
8 hours in, butts have another 8 to go and the brisket probably a solid 10. Then on to BBQ sauce. I hope you are all have as great a start to this holiday weekend as I am!View attachment 1370802View attachment 1370803View attachment 1370804View attachment 1370805View attachment 1370806
 
Last edited:
Ok all finished up for today. Just a quick 3 slabs of baby backs tomorrow so a 6 hour walk in the park. Today’s totals were 36 lbs of pork buts after shrink equaled 19 lbs packaged. It took 6 to bring my freezer stock level back to 25 so the other 13 lbs got distributed to the neighbors. 18 lb brisket after trim and shrink netted 6 lbs chopped for my freezer bringing my stock level back to 15 lbs sorry neighbors. 1 gal bbq sauce nets 3.25 quarts in the fridge after holding back 3 cups for tomorrow’s ribs. Total cook time, 19 hours. Not a bad night and afternoons work. View attachment 1371291 View attachment 1371292 View attachment 1371294 View attachment 1371295 View attachment 1371296
 
I only looked at this thread cause Dcdavis has some delicious looking food pics on this forum, I wish I was his neighbor.
CHNeal would be in competition for a future neighbor also.
Thats how I met my last best friend, a new homeowner moved in next to me while I was smoking some ribs, and gave him a plate
 
Padron26 said:
I only looked at this thread cause Dcdavis has some delicious looking food pics on this forum, I wish I was his neighbor.
CHNeal would be in competition for a future neighbor also.
Thats how I met my last best friend, a new homeowner moved in next to me while I was smoking some ribs, and gave him a plate
Click to expand...
He’s definitely a good neighbor for sure. I honestly don’t know too many people that do true BBQ at home. I’ve got one buddy that attempts it from time to time just to do it basically. We have several BBQ restaurants around here. Now grilling is fairly common, burgers, steaks, dogs, chicken, etc. I would say it definitely increased when Corona hit. We may try and grill a little this weekend, not for sure yet, may not have the time
 
Ok today’s excuse to drink beer and hangout in the back with the dogs is ribs. 3 racks of 3+ lbs of loin ribs ( baby backs ) to be exact. These are rubbed with a sweet/spicy rub and smoked over pecan wood. Will be finished with a sweet spicy glaze and I will be praised by family and neighbors alike! I’ve convinced everyone I know this is hard work and I should not be interrupted during the creation of the magic. Truth is that you could teach a monkey to do this simple cook...
Only leaving two grills set today. 5.5 hours in one for the ribs and I’ll do a dozen ears of sweet corn on the other just before the party starts. View attachment 1371695 View attachment 1371696 View attachment 1371697 View attachment 1371698 View attachment 1371699
 
You must log in or register to reply here.
Back
Top