chinesebob
is Blowin Smoke!
Ok, some of you may remember that last week my little girl got picked up from Dr. Jay and Dr. Steve. They produced a beautiful 900lb baby girl we have are affectionately calling 'Ginny Lee after my Grandmother.
Well after cooking Saturday and Sunday last week, then lovingly cleaning and preparing her for this week I put her to the test today.
About 2AM I put 120lb of pork shoulder. At 2:30AM after making sure she had plenty of fuel for the fire I retired for a 3 hour nap. (never can do that with my chargrillers).
6AM rolls around and I realize I overslept but instead of panicking I see to my complete and utter joy that the temp in the cooking chamber hadn't dipped and more importantly the meat temp hadn't fallen too low.
The day continued and we pulled the meat off at 2PM and then fired up a chimney so we could roast 240 ears of corn. While this was in process and the meat was setting up I put on 30lb of green beans.
At the end of the day my brother in law, my wife, and 2 of my neighbors helped me to pull off a huge gig for our little catering company that we couldn't have done without our little 'Ginny. It was the best meat I've ever produced in my history of cooking. It was moist, the right amount of flavor, fell apart in my hands etc.
We served it to 125 people that were a mix of Childrn and Adults. It didn't last 2 hours.
I thank all of you for your help and encouragment, Jay for producing such an outstanding smoker, and my wife for not killing me for destroying her kitchen.
Pics will follow tomorrow but today I'm exhausted and have to get some sleep.
Well after cooking Saturday and Sunday last week, then lovingly cleaning and preparing her for this week I put her to the test today.
About 2AM I put 120lb of pork shoulder. At 2:30AM after making sure she had plenty of fuel for the fire I retired for a 3 hour nap. (never can do that with my chargrillers).
6AM rolls around and I realize I overslept but instead of panicking I see to my complete and utter joy that the temp in the cooking chamber hadn't dipped and more importantly the meat temp hadn't fallen too low.
The day continued and we pulled the meat off at 2PM and then fired up a chimney so we could roast 240 ears of corn. While this was in process and the meat was setting up I put on 30lb of green beans.
At the end of the day my brother in law, my wife, and 2 of my neighbors helped me to pull off a huge gig for our little catering company that we couldn't have done without our little 'Ginny. It was the best meat I've ever produced in my history of cooking. It was moist, the right amount of flavor, fell apart in my hands etc.
We served it to 125 people that were a mix of Childrn and Adults. It didn't last 2 hours.
I thank all of you for your help and encouragment, Jay for producing such an outstanding smoker, and my wife for not killing me for destroying her kitchen.
Pics will follow tomorrow but today I'm exhausted and have to get some sleep.
:roll:
