Damn kids -> hog cook Friday

[Lake Dogs]

Storm coming in so this will be short. Party of 8 grew today to 16 possibly 18 people. No worries, I have a bad habit of cooking WAY too much. Picked up 91# of meat. It's on ice; top cooler below:


Made some Lake Dogs Competition Sauce tonight. Pic with ingredients:


Jonboy, search for infernooo in the search, look for his sauce "contest". I've listed most of my recipes there and he's actually cooked them and posted his critique.

Ready to make some injection (will also use some LakeDogs rub; not shown):


Will pan and foil at 4.5 hour mark. Pans below. They're extra long lasagna pans; notice the jars behind it to give you an idea of how large. Each one will hold 25+- lbs of meat:


Prep and set-up done. Need to endure this storm coming in...

See y'all tomorrow.

[Lake Dogs]

Good morning one and all. Got up around 5, lit the fire, prepared the meat. Here's a few pics around 5:30am and then again around 6:30am. Apparently I dont have steady hands at 5:30am; notice pics. They suck...

Ok, meat out and washed:


Injected and Rubbed (that's 2 good sized hams and 2 good sized whole shoulders):


On the smoker at 6:30, pics here of sweet blue. Sorry, these pics are a bit blurry because of the humidity and the difference in temps inside to out (camera lens fogging):

[Thermal Mass]

Sounds like you are off to a good start!
Nice PIT!!

[Lake Dogs]

Ok, got a crazy idea when I realized I always have these ingredients on-hand. So, bonus points to the first person who can tell me what I'm making here:


Recipe:
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well

[Lake Dogs]

FYI: Sea Salt is significantly stronger than table/kitchen salt, so I used only 2/3rd of a TBS. Thanks Boshizzle, this stuff tastes great even before it sets up...

[deguerre]

Got yourself a Carolina style mustard sauce looks like.

[Lake Dogs]

Originally Posted by deguerre

Got yourself a Carolina style mustard sauce looks like.

Got the recipe here.... Boshizzle posted it. It's called: _______________

[PaPaQ]

Shack Attack!

[Lake Dogs]

Originally Posted by PaPaQ

Shack Attack!

Bingo, we have a winner!!!

I must admit, I'm not a fan of most mustard sauces, and have only had one in the past that unfortunately came across a table when judging (so I have no idea to whom to ask for the recipe) that I really liked.

Anyway, this recipe is very close. It's very good, and I can tell it'll get a little better setting up a little while... We'll see how it goes with my Q.

[Lake Dogs]

This from Boshizzle a few months back:

Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.

[deguerre]

Needs 'bout 2 TBS cayenne...

[Lake Dogs]

Tending fire (offset; one can never go far)... Ohhhhhhh it's already starting "that smell". It's... intoxicating.

[Lake Dogs]

Originally Posted by deguerre

Needs 'bout 2 TBS cayenne...

The Crystal I'm using is a little hotter than a few others, but yeah, I'm thinking I may add 1tsp cayenne and let that sit a little to see where it takes it. I'm thinking it tastes great and has a nice black pepper bite, but doesn't have that little hint of a lingering burn...

2TBS? YEOW.

[deguerre]

Originally Posted by Lake Dogs

2TBS? YEOW.

Now Hance. You KNOW what I always have on hand...that one uses a half cup.

[Lake Dogs]

Oh yeah, I just hit it with 1 tsp cayenne, and it's about right. Not "lite ya up" hot, bit has a nice little bite to it.