aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia...
So this year I was kind of busy for the Christmas Holidays.
I went to visit my sister, BIL, niece and nephew out in San Diego, CA. I was out there for almost a week. While there I tried to get as many tacos and Mexican food into my system as possible but I had a few special requests.
1. My niece wanted some ribs for dinner. Sunday after a day of site seeing at Point Loma and lunch at Tacos Perla in North Park (which btw is awasome and I would recommend it) I had to get the ribs started. It was a late jump getting them on my BIL Weber Performer at 3PM PST and cruising at 375-400 degrees. I got them done in 3.5 hours. Went 1.5 hours nekkid, 1.5 hours wrapped w/ brown sugar, butter, honey, rub, and splash of apple juice, and then 30mins with sauce. The rib tips got a little bit darker than the ribs but they were still nice and moist and dericious.
Having thin blue under the orange tree. VA to CA it is still a beautiful view.
2. My nephew's bday is Dec 22nd. He requested my pulled pork for his bday. So I had to make good on it and made him some pulled pork with fixins for his bday dinner. They only had small pork butts at the commissary there, so I did 2 5lb pork butts. They went completely nekkid on the kettle using the ring of fire at 325 for 6.5 hours.
Shot of the spread. Homemade mac and cheese with crushed goldfish crumbs, pulled pork, corn bread muffins, roasted sweet potatoes, steamed rice, grilled fresh pineapple spears, and sweet tea.
The next day I had to leave paradise and return home. I landed at 11pm EST and walked into my front door at midnight. I immediately trimmed 2 pork butts, 2 briskets, and a 2lb brisket flat for orders for Christmas Eve meals. These were the results.
2lb brisket flat - Nekkid for 1.5 hours then foiled till done. I was more worried about keeping moisture in the flat, than the bark being perfect.
15.5lb packer -
Flat slices
Point slices -
12lb packer -
Flat slices
Point slices
Unfortunately I didn't get any pictures of the pulled pork, as I was rushed to get out of the door to deliver the meats and then go in to work from 11:30AM - 6PM. I also didn't get any pictures of the lasagna my gf and I made to bring to my parents house for Christmas Dinner.
It has been a busy week of cooking for me and this weekend will be even more cooking since my GF's family will be here on the weekend and we are doing a late Christmas on Saturday.
I went to visit my sister, BIL, niece and nephew out in San Diego, CA. I was out there for almost a week. While there I tried to get as many tacos and Mexican food into my system as possible but I had a few special requests.
1. My niece wanted some ribs for dinner. Sunday after a day of site seeing at Point Loma and lunch at Tacos Perla in North Park (which btw is awasome and I would recommend it) I had to get the ribs started. It was a late jump getting them on my BIL Weber Performer at 3PM PST and cruising at 375-400 degrees. I got them done in 3.5 hours. Went 1.5 hours nekkid, 1.5 hours wrapped w/ brown sugar, butter, honey, rub, and splash of apple juice, and then 30mins with sauce. The rib tips got a little bit darker than the ribs but they were still nice and moist and dericious.
Having thin blue under the orange tree. VA to CA it is still a beautiful view.
2. My nephew's bday is Dec 22nd. He requested my pulled pork for his bday. So I had to make good on it and made him some pulled pork with fixins for his bday dinner. They only had small pork butts at the commissary there, so I did 2 5lb pork butts. They went completely nekkid on the kettle using the ring of fire at 325 for 6.5 hours.
Shot of the spread. Homemade mac and cheese with crushed goldfish crumbs, pulled pork, corn bread muffins, roasted sweet potatoes, steamed rice, grilled fresh pineapple spears, and sweet tea.
The next day I had to leave paradise and return home. I landed at 11pm EST and walked into my front door at midnight. I immediately trimmed 2 pork butts, 2 briskets, and a 2lb brisket flat for orders for Christmas Eve meals. These were the results.
2lb brisket flat - Nekkid for 1.5 hours then foiled till done. I was more worried about keeping moisture in the flat, than the bark being perfect.
15.5lb packer -
Flat slices
Point slices -
12lb packer -
Flat slices
Point slices
Unfortunately I didn't get any pictures of the pulled pork, as I was rushed to get out of the door to deliver the meats and then go in to work from 11:30AM - 6PM. I also didn't get any pictures of the lasagna my gf and I made to bring to my parents house for Christmas Dinner.
It has been a busy week of cooking for me and this weekend will be even more cooking since my GF's family will be here on the weekend and we are doing a late Christmas on Saturday.
