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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-05-2013, 04:35 PM   #1
Mexi "Q" Tioner
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Default 1st Catering Gig On 4th Of July

I was asked to cater a 30th birthday party on the 4th. On the menu was brisket, 2 pork butts, 6 racks of ribs & bacon wrapped jalapenos stuffed with cream cheese & pineapples.

Pic of all the meats, getting ready for prep time.


Prepping the butts and brisket the night before. Injected the butts w/apple juice rub/brown sugar combo


Butts lathered in mustard and the rubs that I used


13 lb brisket injected with root beer/worchesire mix, rubbed down with a few rubs that my dad brought me from Tejas.


Both butts and brisket wrapped, set in the fridge overnight.



6 racks of spares trimmed st .louis style, wrapped and in the fridge. I wont rub down til right before they hit the smoker.



More pics to come...
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Unread 07-05-2013, 04:39 PM   #2
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The set up


Brisket on the bottom grate and 2 butts on top grate


6 racks of ribs, 3 on top 3 on bottom. Rubbed down with SM cherry & SM spicy apple rubs.


WSM's doing work


Ribs hit w/sauce, almost ready to come off


Pork pulled and added some SM sweet seduction rub as a finisher
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Unread 07-05-2013, 04:41 PM   #3
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Some great looking 'cue right there. Congratulations.
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Unread 07-05-2013, 04:42 PM   #4
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Blurred shot of brisket getting sliced


Sliced for some sandwiches


Bacon wrapped jalapenos stuffed w/cream cheese & pineapples.


Cool pics my sister in law made with her iphone



Thanks for looking and hope everyone had a good 4th of July!
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Unread 07-05-2013, 04:43 PM   #5
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LOOKS GREAT!
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Unread 07-05-2013, 05:55 PM   #6
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Man. This "Lopez" guy. Whoever he is, his ass can cook, y'all.
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Unread 07-05-2013, 06:07 PM   #7
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Yum-o-rama! Killer cook.
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Unread 07-05-2013, 06:26 PM   #8
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I will take 2 brisket sammies! Man that food looks good!
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Unread 07-08-2013, 12:03 PM   #9
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Quote:
Originally Posted by deguerre View Post
Man. This "Lopez" guy. Whoever he is, his ass can cook, y'all.
That be me
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Unread 07-08-2013, 12:48 PM   #10
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Muchos impresionante, mi hermano!!
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Unread 07-08-2013, 12:52 PM   #11
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When cooking on a WSM, how do you guys sauce or flip the bottom rack? what do you do with the top one, and what kind of mess does it make and how long to get back up to temp while taking the smoker apart? I am thinking about getting one....


nice job!!!!!
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Unread 07-08-2013, 01:01 PM   #12
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Quote:
Originally Posted by gotribe28 View Post
When cooking on a WSM, how do you guys sauce or flip the bottom rack? what do you do with the top one, and what kind of mess does it make and how long to get back up to temp while taking the smoker apart? I am thinking about getting one....


nice job!!!!!
I'm a "Foiler" so what I do is sauce the ribs after they have been in the foil for about 30-45min. I then remove the lid and top grate, place 3 racks on the bottom, 3 racks on top and put it back together. Takes about 5-10 min to get back up to temp, not too long at all.
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Unread 07-08-2013, 01:58 PM   #13
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I want two handfulls of that pulled pork and 6 slices of white bread.
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Unread 07-08-2013, 02:22 PM   #14
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Quote:
Originally Posted by Mexi "Q" Tioner View Post
That be me
Verdad?
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Unread 07-08-2013, 02:26 PM   #15
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That looks great!
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