1st Bday Saturday w/27lb Wagyu, 2 Pig Head, Lamb Shoulder & Pastrami Ribs

[Jason TQ]

Have been getting things ready this week for Tiny Human's 1st bday this weekend :clap2:. Should be fun and the weather has gone from a chance of rain later in the day just to cloudy and around 80 so should be pretty perfect. I think we have around 30-35 coming and hopefully we have enough meat.........:becky:

So I have a 27lb wagyu I got last June from mr brisket when I bought 2 of them that size, then I corned a bunch more st louis ribs the other week since those are my new favorite bbq meat (5 racks of those), 2 pig head (about 20lbs total) and then 2 lamb shoulders (about 18lbs). I got 2 pans of beans and 2 pans of mac I made some large batches of the other week thawed out and I'll make slaw today.

Here's the ribs corning a few weeks ago

Pig heads and lamb shoulders from the asian market around me

And here's the 27lb'er standing up next to the kid. I labeled as to not confuse anyone :becky:

Here's all of it together

Took the brisket out this morning and into water to get the last bit of chill out of it. Still had a tinge of frozen and I'll trim and inject sometime later

 

[Jason TQ]

Have I been drinking already?? How was I in woodpile and didn't realize it??? Maybe i'll go make some coffee............

Maybe I'll let it simmer in here and see where it goes :-D

 

[Jason TQ]

Awe Ron you guys are fast! I was hoping someone would post something offensive before it got switched over thus causing more work on a Friday having to scrub the posts...........:shock:

 

[sudsandswine]

Jeebus....quite a cook there :shock:

 

[Czarbecue]

These going into the drums or the Shirley?

 

[daninnewjersey]

Now THIS is one I'm gonna watch. Gotta ask you about corning ribs.....never even heard about this. Can you share just the skinny on making them and what they turn out like? Inquiring minds want to know....

 

[12ring]

Uh oh he’s at it again. I’m tuned in. Your threads crack me up.

 

[Jason TQ]

Now THIS is one I'm gonna watch. Gotta ask you about corning ribs.....never even heard about this. Can you share just the skinny on making them and what they turn out like? Inquiring minds want to know....

Here is one thread. I have others if you search my profile too.
http://www.bbq-brethren.com/forum/showthread.php?t=258636

It's just like corning anything. Nothing fancy. Put it in a brine like a brisket and let it ride. Take em out then whatever pastrami rub you want to add. They are awesome.

 

[Jason TQ]

These going into the drums or the Shirley?

All on the Shirley. Will be a nice day to tend a pit. Though I'll probably have most of it done by the time folks arrive.

 

[nmeyer414]

this is gonna be good

 

[Evil-g]

I await the awesomeness of this cook. They get better every time and man your humor is spot on.

 

[electron_si]

Birthday seems like an excuse to go buck wild on the smoker.

Nice job

 

[tom b]

tuned in...

 

[isuhunter]

Now you have me wanting to prep for my tiny humans 1st bday.

 

[hogzgonewild]

If you think Jason's humor is spot on in here....wait until you are at a competition with him and a T-rex shows up to the cooks meeting, or you open your Lang to find him laying across the grate....:laugh::laugh::laugh:

 

[PatAttack]

Can't wait to see Birthday # 1 Shenanigans!

Happy, Happy to Tiny Human!

 

[BeardedBassGuy]

Happy Birthday Tiny Human!

Looking like a great cook will be had, have fun! Just curious what corned ribs taste like?

 

[Jason TQ]

If you think Jason's humor is spot on in here....wait until you are at a competition with him and a T-rex shows up to the cooks meeting, or you open your Lang to find him laying across the grate....:laugh::laugh::laugh:

............there are no pictures to prove this.............unless you just search around for a few minutes..........

 

[Jason TQ]

Happy Birthday Tiny Human!

Looking like a great cook will be had, have fun! Just curious what corned ribs taste like?

They taste like awesome! It does have a ham type flavor since it is in a brine, but different. And a pastrami rub on them is great.

 

[Jason TQ]

Here's the brisket trimmed and injected. Some oxidation that browns it, but nothing I care about really. Took about 7lbs off and half of that I can grind for burgers so not too bad there when paying wagyu prices. So will be 20lbs cooking