Butt, Ribs and Chicken

Smoke on Badger Mountain · 03-06-2018, 11:47 AM

Today is the last day of a 4 day weekend for me, then back on for another 10. So I decided to do a little cooking. Started last night by prepping the shoulder and got it on the stick burner around 0300 Pacific.

Trimmed it up a bit.

Because it's just a backyard cook for family and friends I decided to separate the muscles. Never have done that before.

All seasoned up with a house make rub.

Here they are at 0700 this morning just before a wrap. I don't always wrap but I was in the mood today. Pit has been running right a 250 almost all night, but have been burning a little more wood than normal to maintain that due to the 26* outside temp.

The ribs will be going on in just over an hour and the chicken after lunch.

MrGreenJeans · 03-06-2018, 11:50 AM

Smoke on Badger Mountain · 03-06-2018, 02:01 PM

The the ribs are trimmed, rubbed, and on the cooker.

Started with full spares and trimmed them down to St. Louis cut.

Ready to rub.

Now for some smoke

Kept the trimmings for a cooks snack.

On the pit.

These ribs and shoulder are both Hormel. I have always had IBP for as long as I can remember, but we will see how these go. It's all the store had.

My buddy's bride does not do spicy so I changed up my standard rub. I guess this cook is full of firsts for me.

THoey1963 · 03-06-2018, 02:04 PM

Looks like a great way to end a long weekend...

TedW · 03-06-2018, 02:06 PM

Wow!

So where's the chix?

Big George's BBQ · 03-06-2018, 02:08 PM

Very Nice Great way to end your weekend

Smoke on Badger Mountain · 03-06-2018, 03:29 PM

Quote:

Originally Posted by TedW

Wow!

So where's the chix?

Coming soon.

TedW · 03-06-2018, 03:41 PM

I am so stinking hungry all of a sudden...

Smoke on Badger Mountain · 03-06-2018, 06:05 PM

Quote:

Originally Posted by TedW

Wow!

So where's the chix?

Here's a chicken shot. More to come. And I will do my best to get a plated shot and post later.

Happy Hapgood · 03-06-2018, 06:16 PM

All looking Great!

Rocky Branch BBQ · 03-06-2018, 06:17 PM

Awesome, not right using a professional photographer though!

TedW · 03-06-2018, 06:28 PM

That chicken looks crazy good. What’s in the glaze?

Smoke on Badger Mountain · 03-06-2018, 06:46 PM

Quote:

Originally Posted by TedW

That chicken looks crazy good. What’s in the glaze?

It's way to sweet for me, but the family likes it. It's 3 parts blues hog, 1 part Kinder's original and 1/2 part pork drippings.

When I'm cooking for just me and or a select couple of buddies if I use any sauce its just Kinder's original by it's self. This sauce sure does take a nice pic though.

Stingerhook · 03-06-2018, 07:14 PM

That looks like some mighty fine meat.

cowgirl · 03-06-2018, 09:37 PM

Love the looks of that chicken. Great cookin' Josh!

03-06-2018, 11:47 AM	#1
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	Butt, Ribs and Chicken Today is the last day of a 4 day weekend for me, then back on for another 10. So I decided to do a little cooking. Started last night by prepping the shoulder and got it on the stick burner around 0300 Pacific. Trimmed it up a bit. Because it's just a backyard cook for family and friends I decided to separate the muscles. Never have done that before. All seasoned up with a house make rub. Here they are at 0700 this morning just before a wrap. I don't always wrap but I was in the mood today. Pit has been running right a 250 almost all night, but have been burning a little more wood than normal to maintain that due to the 26* outside temp. The ribs will be going on in just over an hour and the chicken after lunch. __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]

03-06-2018, 02:01 PM	#3
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	Update. Ribs are on. The the ribs are trimmed, rubbed, and on the cooker. Started with full spares and trimmed them down to St. Louis cut. Ready to rub. Now for some smoke Kept the trimmings for a cooks snack. On the pit. These ribs and shoulder are both Hormel. I have always had IBP for as long as I can remember, but we will see how these go. It's all the store had. My buddy's bride does not do spicy so I changed up my standard rub. I guess this cook is full of firsts for me. __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]

03-06-2018, 02:04 PM	#4
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Looks like a great way to end a long weekend... __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

03-06-2018, 02:08 PM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very Nice Great way to end your weekend __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-06-2018, 06:16 PM	#10
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	All looking Great! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

03-06-2018, 11:50 AM	#2
MrGreenJeans Got Wood. Join Date: 08-26-13 Location: Havana, Florida

03-06-2018, 02:06 PM	#5
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Wow! So where's the chix?

03-06-2018, 03:41 PM	#8
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	I am so stinking hungry all of a sudden...

03-06-2018, 06:17 PM	#11
Rocky Branch BBQ is one Smokin' Farker Join Date: 12-16-10 Location: Deep in the Smokies Name/Nickname : Robert	Awesome, not right using a professional photographer though!

03-06-2018, 06:28 PM	#12
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	That chicken looks crazy good. What’s in the glaze?

03-06-2018, 07:14 PM	#14
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	That looks like some mighty fine meat. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

03-06-2018, 09:37 PM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Love the looks of that chicken. Great cookin' Josh! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/