A couple little cooks worth of PRON!!

swamprb · Sep 4, 2009

My friend celebrated his 52nd birthday and I hauled some cookers and meats over to their cabin last weekend. Friday night we had @ 30 people for pulled pork and brisket sandwiches.

Saturday night I cooked up 50 ABT's, 22 Armadillo Eggs, 7 Tri-Tip roasts and 5 Alaskan King Salmon fillets. We had @ 50 people with a ton of potluck sides. I was jumpin' and didn't get a lot of pics, but we sure had a blast!

Tuesday-Grillday!

Mojo marinated chicken thigh trimmings with Flat Iron steak and a David Klose beef rub.

Thursday-
My son's 22nd birthday request was for pulled pork and more Tri-Tip!!

Three roasts on the Cajun Bandit dusted up with my special Award Seeking Santa Maria rub. Smoked indirect with a Kingsford/RO lump mix and Almond and Oak for smoke.

Two more cooked on the Big Green Egg indirect/platesetter legs up over Lazarri Mesquite lump, one with Pappy's Seasoning and the other with Bovine Bold with oak wine barrell chunks for smoke.

Pulled and rested then quick seared

Little plate for the cook!

Enjoy!

Phubar · Sep 4, 2009

Looks like you got your game face on!
I'll probably look like that next week when I'm rolling 100 MOINKS! for my Moms!
Great job Swamp!

Norcoredneck · Sep 4, 2009

Looks great.

NorthwestBBQ · Sep 4, 2009

Amazing cook Brian!

jlough69 · Sep 4, 2009

Quite the Q sessions - how do I get invited!

Big V · Sep 4, 2009

Looks great!

nzrebel · Sep 4, 2009

I like both the two beautiful red kettles in the first photo and the neat looking extra rack on your WSM in the second. Where did you get the rack from?

Dave

Ksmoker1 · Sep 4, 2009

Man, what an awesome party!

Mark Stanton · Sep 4, 2009

That looks like a good time

early mornin' smokin' · Sep 4, 2009

hey, is that a cajun bandit(i think) in the picture with the 2 eggs, been thinking about getting one for my performer, but think i would need a step ladder to load it.

sfbbqguy · Sep 4, 2009

All looks insane! Nice work. If you have all those cookers you gotta use 'em.

Would love to know more about how you prepared and cooked the tri-tip you did indirect and then quick seared. As long as it's not giving away any secrets.

bigabyte · Sep 4, 2009

Nice arrangement of cookers, and some great looking food.

BBQ Grail · Sep 4, 2009

Cabin? That's a cabin?

It all looks great! Nice job for all the friends and family.

thillin · Sep 4, 2009

Nice.

smokeyy · Sep 4, 2009

Man everything looks GREAT! If thats his cabin whats his house look like

Big George's BBQ · Sep 4, 2009

Very Very Nice That is quite a collection of smokers I wanted to jump all over the salmon

milehigh · Sep 4, 2009

Looks like you had a great week with a ton of fun.:-D The double egg table looks like a nice setup.

Paul

JD McGee · Sep 4, 2009

Awesome job bro...sorry I couldn't stop by for Bennett's birthday bash...looks like I missed a feast!

Divemaster · Sep 4, 2009

Looks like you did a GREAT JOB!!!!

BigAl · Sep 4, 2009

Cooks were defiantly worth of PRON!

Tri-Tip look great what temp and seasoning did you use?

**A couple little cooks worth of PRON!!**

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somebody shut me the fark up.

somebody shut me the fark up.

Knows what a fatty is.

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A couple little cooks worth of PRON!!