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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-18-2013, 10:41 AM | #1 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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BBQ birthday bash for the wifey
So I'm looking to do pulled pork on the 22.5 kettle, ribs on the uds, ABT's on the Char-Griller for the wifes bday. I might just end up going to Costco but wanted to see where you guys buy your meat. Looking for some good Dino ribs for the wifey since that's what she request. Going to sprinkle everything with Simply Marvelous Spicy Apple rub, maybe some Memphis meat dust. What do you guys think? Ya won't see pron until mid July. I like to plan ahead. Thanks
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06-18-2013, 11:54 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Sounds like a plan. Just remember to show us pictures.
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07-11-2013, 09:37 AM | #3 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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Ok so final menu is going to be ribs, pulled pork, ABT's with pasta salad and some cole slaw.
I figure 3-4 ribs per person plus and pulled pork sandwich with sides should be sufficient. I'm have at most 16 people so 8 slabs of ribs and a 10lb butt? At least 32 ABT's? Sounds about right? |
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07-11-2013, 09:38 AM | #4 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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Sounds like you have a solid plan!!
Remember no pics it didnt happen |
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07-11-2013, 09:53 AM | #5 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
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07-11-2013, 10:26 AM | #6 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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Maybe I'll lower it to a solid 3 ribs per person to be on the safe side and in case people want seconds
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07-12-2013, 12:05 AM | #7 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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Ok so I just picked up most of my materials.
6 STL ribs from Costco 9.8 lb. bone in pork shoulder Jalapeños Cheese Bacon Decided to go with sweet Hawaiian rolls A case of Amstel Made Shack Attack sauce and bottled it Quick question. If I want to pulled pork and ribs to be done roughly around the same hour when should I start the pork shoulder? I plan to start serving around 2-4pm. |
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07-13-2013, 08:49 AM | #8 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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So up nice and early to put the pork butt in waiting for the uds to come up to temp.
Wish me luck guys!! Will update throughout the day |
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07-13-2013, 08:57 AM | #9 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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plenty of food, not enough beer
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07-13-2013, 09:03 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Everything sounds great I thought you were doing beef ribs too
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07-13-2013, 09:07 AM | #11 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I know it's a little late, but for pork I always figure 1.5 hours/pound then I add a couple hours to account for stubborn meat and some resting time.
Sounds like you have a good plan - looking at the time stamps on your posts - did you even go to sleep last night???
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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07-13-2013, 09:30 AM | #12 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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Haha yea I did get 6 hours of sleep in. Stayed up until
Midnight cleaning and prepping the meat. Looked at the label on the pork butt and its actually an 8 pounder so I should be ready to eat around 4-5 which is fine. As far as beer goes, I'll be one of 3 beer drinkers today and I'm sure we will get into the whiskey lol |
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07-13-2013, 09:31 AM | #13 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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I did a test run on bee ribs and they weren't to the wife's liking so she said let's do STL ribs
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07-13-2013, 10:28 AM | #14 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Sounds like a fun party. I usually buy all my meat from Sam's. I also agree that you might be a bit heavy on how much food you are cooking, but then left overs are always good!
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07-13-2013, 04:46 PM | #15 |
is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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Everything's going smoothly so far
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