Cold December Cook

javahog2002 · 01-05-2013, 10:43 AM

On December 27, I was asked to cook for the family and house guests (12 people total). So I cooked spares, baby backs, turkey breast, moink balls, pintos and slaw.

Prep:

Remove membrane from ribs
Add little yellow mustard to the ribs
Rubbed spares with "South Shall Rub Again"
Rubbed baby backs with Fiesta Fajita Seasoning
Injected Turkey Breast with Cajun Injectors Creole Butter and rubbed with Cajun Shake

Fired up the WSM Mini and the Smokemaster Offset.

Turkey on the Mini with a little cherry wood chips / charcoal.
Ribs, moinks on the Offset with hickory chunks / charcoal.

Very cold outside:

Waited too late to add a blanket to the WSM Mini. Had to move the turkey breast to the oven to finish cooking.

Went to Tasty Weasel Tasting Room for a few samples of Oskar Blues Micro Brews during the cook.

Results:

Baby backs and moinks were good.
Spares were a bit tough.

Turkey breast was the best. It was very moist. I was surprised since most people say to brine before smoking. Everyone wants me to smoke the turkey for the next holiday meal.

The Moinks in the separate plate are those that were too close to the fire box in the offset. They were hard as a rock. I usually cook the moinks on the Performer. I did not want to fire up a third grill/cooker.

Bonewagon · 01-05-2013, 11:18 AM

Too bad about the MOINKs, but everything else looks delicious!

Offthehook · 01-05-2013, 11:22 AM

You are a trooper, it's 50 out and I don't want to cook

01-05-2013, 10:43 AM	#1
javahog2002 Take a breath! Join Date: 10-02-09 Location: Longmont, CO Downloads: 0 Uploads: 0	Cold December Cook On December 27, I was asked to cook for the family and house guests (12 people total). So I cooked spares, baby backs, turkey breast, moink balls, pintos and slaw. Prep: Remove membrane from ribs Add little yellow mustard to the ribs Rubbed spares with "South Shall Rub Again" Rubbed baby backs with Fiesta Fajita Seasoning Injected Turkey Breast with Cajun Injectors Creole Butter and rubbed with Cajun Shake Fired up the WSM Mini and the Smokemaster Offset. Turkey on the Mini with a little cherry wood chips / charcoal. Ribs, moinks on the Offset with hickory chunks / charcoal. Very cold outside: Waited too late to add a blanket to the WSM Mini. Had to move the turkey breast to the oven to finish cooking. Went to Tasty Weasel Tasting Room for a few samples of Oskar Blues Micro Brews during the cook. Results: Baby backs and moinks were good. Spares were a bit tough. Turkey breast was the best. It was very moist. I was surprised since most people say to brine before smoking. Everyone wants me to smoke the turkey for the next holiday meal. The Moinks in the separate plate are those that were too close to the fire box in the offset. They were hard as a rock. I usually cook the moinks on the Performer. I did not want to fire up a third grill/cooker. __________________ Smokemaster OffsetSSP:'95 Blue '00 Maroon'69 22 Cado'90 Red MTWSM Mini'77 Red 18'73 WSJET-732

01-05-2013, 11:18 AM	#2
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Too bad about the MOINKs, but everything else looks delicious! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

01-05-2013, 11:22 AM	#3
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	You are a trooper, it's 50 out and I don't want to cook __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.