Saturday cookout with Pr0n

flyingbassman5 · Feb 9, 2013

Look what I got fellas!!! :becky:

A 9# shoulder with 2 racks of spares!!

The UDS and PBC are to be fired up tomorrow to make a nice large batch of Q.

The shoulder is going on the Pit Barrel and the Ribs are going on the UDS at a cool 225-250. Gonna cook with Stubb's and some Hickory. I will take pics as I go and update the thread throughout the day. Hopefully I can get everything from packaged shot to plated pic. See you farkers in the morning!! :-D

Stay tuned..

op2:

BobM · Feb 9, 2013

Nice start, good luck!

BBQ PD · Feb 9, 2013

I'm staying tuned, watching the previews, and looking forward to the main event :becky:.

DubfromGA · Feb 9, 2013

I'm in. Sounds like a great day coming up.

LM600 · Feb 9, 2013

Looking forward to the next installment!

andrewdee123 · Feb 9, 2013

You should be up and taking pics !!

flyingbassman5 · Feb 9, 2013

Good morning farkers!!! We're up and at 'em and getting ready to kick the tires and lite the fires!

To hold you guys over here is a little sneak peak of a surprise meat I'm cooking today. I'll reveal what it is later today when she gets cooked. Hint: it ain't from a swine!

DubfromGA · Feb 9, 2013

Deer backstrap ?

Gonna fire up the pit soon myself. Spatched birds today.

Bob in St. Louis · Feb 9, 2013

Nice. What time shall I arrive? :becky:

Mason Dixon Bowhunta · Feb 9, 2013

DubfromGA said:
Deer backstrap ?

That's what I was thinking as well.

bigabyte · Feb 9, 2013

Looking forward to the unveiling and the results!

flyingbassman5 · Feb 9, 2013

Dub wins!!! DING DING DING!! Venison Back strap is today's mystery meat.

Everything is going good so far. Little windy out but it is manageable. All the meats are on their respective cookers and taking their sweet time basking in hickory smoke.

Here are the latest pics to hold you guys over!

bigabyte · Feb 9, 2013

I'm gonna start getting hungry soon. What time should I be over?:becky:

SchatzSea · Feb 9, 2013

Yum...bigabyte, what say you pick me up in Lee's Summit on the way over to bassman's? From the pics looks like a Sunday drive to St Louis would be all right!!

Sent from my Incredible (2) Droid

flyingbassman5 · Feb 9, 2013

Shoulder has been brought to 165 and has been wrapped to hit 200. Pulled pork heaven here we come!!

Ribs have also been foiled and are coming along nicely. Back strap has been finished and is sitting in the oven staying warm.

Here's the shoulder pic mid wrap!

Oldbob · Feb 9, 2013

That shoulder Looks Great !! :thumb: :clap2:

Titch · Feb 9, 2013

What beer should I bring?
cheers.
Titch

Navy Chief Smoken · Feb 9, 2013

flyingbassman5 said:
Shoulder has been brought to 165 and has been wrapped to hit 200. Pulled pork heaven here we come!!

Ribs have also been foiled and are coming along nicely. Back strap has been finished and is sitting in the oven staying warm.

Here's the shoulder pic mid wrap!

I'm hungry, can you ship to the west

flyingbassman5 · Feb 9, 2013

!!UPDATE!!

Shoulder has hit 200IT and is resting in the unheated oven. Ribs are in their last hour and are being sauced. The back strap was sliced and served as an appetizer but disappeared long before I could get a pic. Oh well. I've got more photogenic ones in the freezer! :thumb:

Plated pics soon to come!!!! Stayed tuned!!

flyingbassman5 · Feb 9, 2013

And the finished products!!!

The ribs turned out okay. This was my first actual cook on my new UDS and the temps got away from me a little bit towards the end causing them to be a tad too tender. It also slightly burned the Weber BBQ sauce I tried on them. Overall they were good but not my best.

The pork shoulder off the PBC was fantastic! Honestly the best pulled pork I've done in a long time. Very juicy and tender. I was extremely happy with the turn out of the shoulder.

Plated with tater salad and beans!

Thanks to all for tuning in!! Enjoy the rest of the pics fellas!!

Saturday cookout with Pr0n

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