Memorial Day BBQ

Redwingsfn31 · May 21, 2009

Every year the whole family comes over for a Memorial Day BBQ. The BBQ is on Saturday and I started the preperation tonite. This year I have 36 lbs of pork shoulder. I trimmed and rubbed them tonite, then into the fridg. They will go on the smoker Saturday about 1:00 am. I will be smoking them with a combination of Oak, Hickory and Cherry Wood. More to come.

Redwingsfn31 · May 21, 2009

More.

Redwingsfn31 · May 21, 2009

The last from tonite.

1_T_Scot · May 21, 2009

Looks like you are ready!!!

Go wings!

bocephus · May 21, 2009

now that is my kinda fridge... but wheres the rest going... I assume there is a cooler somewhere, or at least a keg right. :-D

andy_christy · May 22, 2009

I love the looks of that fridge. All the basic food groups are represented.

sfisch · May 22, 2009

Oh there is meat in there!, great looking fridge!!!
Yeah, GO WINGS!!

Scott

jswordy · May 22, 2009

Lord, I haven't had a Leinie for a while... mmmm, beer...

GorillaNJ · May 22, 2009

jswordy said:
Lord, I haven't had a Leinie for a while... mmmm, beer...

You should be thankful, I think that they are one of the worst beers that you can ever buy. Especailly that summer wheat, tastes like fruity pebbles :icon_sick

big brother smoke · May 22, 2009

Happy cooking and nice stash!

LMAJ · May 22, 2009

bocephus said:
now that is my kinda fridge... :-D

That was my first thought too!
Have fun - looks like you are set.

bocephus · May 22, 2009

my only problem with this is how clean that smoker looks... is is brand new or do you re paint it after every use???

TN_BBQ · May 22, 2009

Don't make the same mistake I made.

More food in the smoker means longer cook times. It's super easy to keep cooked food warm, but it'll kill a party if the food is in the smoker cause it ain't quite done (probably cost me a call and a check a few weeks ago).

deathamphetamine · May 22, 2009

LOve the meat but.... DANG nice fridge!!!

Redwingsfn31 · May 22, 2009

The Smoker is brand new. I got it over the winter at Bass Pro and have only been able to season it and use it once. It wont look that nice at the end of summer.

JD McGee · May 22, 2009

Redwingsfn31 said:
The Smoker is brand new. I got it over the winter at Bass Pro and have only been able to season it and use it once. It wont look that nice at the end of summer.

From the looks of the bottom of your fridge...it won't look that nice by the end of the weekend...

Have fun with your smoke! :biggrin:

Redwingsfn31 · May 22, 2009

TN_BBQ said:
Don't make the same mistake I made.

More food in the smoker means longer cook times. It's super easy to keep cooked food warm, but it'll kill a party if the food is in the smoker cause it ain't quite done (probably cost me a call and a check a few weeks ago).

Oh I made that mistake before. I think I am giving myself a 12-14 hour window for the shoulders to get done. I have linned the bottom of the smoker with fire bricks to help hold heat and give it more even distribution.

Redwingsfn31 · May 22, 2009

The Shoulders are now on the temp is sittin steady at 226 and now I get to relax for a minute.

Memorial Day BBQ

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