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View Full Version : Hosted For About 30 Last Night--Lots 'O Pron


ssv3
06-30-2018, 11:12 PM
Without further ado...

A new line of rubs from BPS to begin with

https://i.imgur.com/7S93XySh.jpg

Brisket

https://i.imgur.com/i1pV1jdh.jpg

Lamb shoulders

https://i.imgur.com/NIDPbkCh.jpg

Ribs

https://i.imgur.com/4L1h47eh.jpg

Wangs

https://i.imgur.com/hu6E7sQh.jpg

Chicken lollipops

https://i.imgur.com/s8UCD67h.jpg

Fired up the LSGV

https://i.imgur.com/n4LoUwPh.jpg

https://i.imgur.com/Cx99zS1h.jpg

Lamb shoulders taking on some color

https://i.imgur.com/TnOwfuUh.jpg

More color

https://i.imgur.com/TcUjVmoh.jpg

And more color :mrgreen:

https://i.imgur.com/kZyonrKh.jpg

There was sausage too

https://i.imgur.com/hwDGIC2h.jpg

Ribs ready

https://i.imgur.com/zzOO0JKh.jpg

https://i.imgur.com/bJZCzjkh.jpg

Super moist

https://i.imgur.com/1REdStjh.jpg

And tender

https://i.imgur.com/kXBfudGh.jpg

Lamb done

https://i.imgur.com/A0GG2DTh.jpg

https://i.imgur.com/wXxGuv3h.jpg

Dipped the lollipops into 50/50 Blues Hog Tennessee Red and OG. Lollipops are best on a weber kettle especially if you have an SnS. Get ya one

https://i.imgur.com/T9WgnD3h.jpg

https://i.imgur.com/OelzHvEh.jpg

Brisket done

https://i.imgur.com/xWFtCDIh.jpg

https://i.imgur.com/2uFxJU3h.jpg

https://i.imgur.com/Ad7UvlLh.jpg

https://i.imgur.com/fXJpopfh.jpg

My bro brought some of his famous ceviche also

https://i.imgur.com/wx9W9qhh.jpg

Perfect hangover fix this morning :thumb:

https://i.imgur.com/0xVv2blh.jpg

Thanks for looking!

Joshw
06-30-2018, 11:18 PM
Damn! The only thing I don't like about your cooks, is that I live too far away. You're going to have fun with the BPS rubs. I have been working my way through them. Do yourself a favor, and make some wangs with Little Louies and Cuckoo Racha. Fantastic!

Smoke on Badger Mountain
06-30-2018, 11:21 PM
Sako, I wondered what that amazing aroma was that was coming from the south last night. That looks like an outstanding cook. Well done!

KORND4WG X
06-30-2018, 11:21 PM
Fantastic :clap2: All that food is no joke - great job :thumb:

Your bro’s ceviche looks crazy good too. Nice!

Titch
06-30-2018, 11:21 PM
Fantastic looking cook mate:thumb:

aerotech11
06-30-2018, 11:27 PM
Great looking cook. I’ve been wanting to try those chicken lollipops. Your bros ceviche looks crazy good. Thanks for sharing.

gtr
06-30-2018, 11:30 PM
Spectacular! And I gotta say - with that much going on and 30 folks coming over - prepping chix lollipops - you're a much better man than I!

The lamb - what IT did you take that to? I gotta get lamb back in rotation - I usually do chops.

As to the rubs - I've gotten into rubbing ribs with BPS jalapeno salt, rubbing with the Jalelujah bacon jalapeno rub, then basting with bacon grease as the rack spins on a rotis - farking love that!

Great cooking there, Sako - I would expect nothing else!

sudsandswine
07-01-2018, 12:01 AM
THAT IS A SPREAD! IMO every unique meat introduced into a cook takes it to the next level exponentially in effort, difficulty, and payoff - and that looks through the roof.

ssv3
07-01-2018, 12:36 AM
Damn! The only thing I don't like about your cooks, is that I live too far away. You're going to have fun with the BPS rubs. I have been working my way through them. Do yourself a favor, and make some wangs with Little Louies and Cuckoo Racha. Fantastic!

Thanks Josh! I will honestly say that I'm impressed with the BPS rubs. BPS was at the bottom of my list to try but should have been the opposite. Little Louies and Cuckoo Wangs. Got it. :thumbs:

ssv3
07-01-2018, 12:40 AM
Sako, I wondered what that amazing aroma was that was coming from the south last night. That looks like an outstanding cook. Well done!

Thanks Josh! Didn't know smoke traveled that far north. Though it was pretty windy last night. :thumb:

ssv3
07-01-2018, 12:41 AM
Fantastic :clap2: All that food is no joke - great job :thumb:

Your bro’s ceviche looks crazy good too. Nice!

Thanks brotha! It truly was. Honestly to me that was the highlight.

ssv3
07-01-2018, 12:42 AM
Great looking cook. I’ve been wanting to try those chicken lollipops. Your bros ceviche looks crazy good. Thanks for sharing.

Thanks Ric! I won't have drumsticks any other way. Neither will you when you try them. Ceviche was a winner for sure.

ssv3
07-01-2018, 12:48 AM
Spectacular! And I gotta say - with that much going on and 30 folks coming over - prepping chix lollipops - you're a much better man than I!

The lamb - what IT did you take that to? I gotta get lamb back in rotation - I usually do chops.

As to the rubs - I've gotten into rubbing ribs with BPS jalapeno salt, rubbing with the Jalelujah bacon jalapeno rub, then basting with bacon grease as the rack spins on a rotis - farking love that!

Great cooking there, Sako - I would expect nothing else!

Thanks Greg! I actually started the prep on the lollipops Thursday night. It was a bear at first but once you get it down it's cake.

Lamb shoulder is stupid good. That's my go to now. Leaves pork butt in dust honestly. I cook it like a butt or brisket 190 to 200 IT, vent for a little bit and rest. You like lamb so you'll leave chops alone for a little bit. Just sayin'.

Man, I'm impressed with the BPS rubs as stated above.

SmittyJonz
07-01-2018, 12:49 AM
:clap2:

ssv3
07-01-2018, 12:51 AM
THAT IS A SPREAD! IMO every unique meat introduced into a cook takes it to the next level exponentially in effort, difficulty, and payoff - and that looks through the roof.

Thanks brother! I'm a 100% with you. The bigger the risk the greater the 'payoff'.

ssv3
07-01-2018, 12:52 AM
:clap2:

Thanks Smitty!

We're going to hang out one of these days. :thumb:

ssv3
07-01-2018, 12:54 AM
Fantastic looking cook mate:thumb:

Thanks Titch! Lamb's to you. :nod:

The Wookiee
07-01-2018, 01:30 AM
You sir, are a bad mammajamma!!!!

Looks gustatastic!

ssv3
07-01-2018, 01:32 AM
You sir, are a bad mammajamma!!!!

Looks gustatastic!

Thanks Wookie! You ain't too bad yourself. :wink: Must be an LSG thing. :thumb:

The Wookiee
07-01-2018, 01:50 AM
Big multi-meat cooks on the LSG to feed lots of folks sure is a blast, isn’t it? That’s when I get what my kids call my “meat face” on... as in “mom, dad can’t hear me ... he has his meat face on”

like a long dancing meditation with flesh & fire...

?? Wrap lamb in BP or just let it roll all neked like?

TuscaloosaQ
07-01-2018, 01:53 AM
You absolutely killed that cook!!!!! I mean from top to bottom all looks killer!!!!!

ssv3
07-01-2018, 02:00 AM
Big multi-meat cooks on the LSG to feed lots of folks sure is a blast, isn’t it? That’s when I get what my kids call my “meat face” on... as in “mom, dad can’t hear me ... he has his meat face on”

like a long dancing meditation with flesh & fire...

?? Wrap lamb in BP or just let it roll all neked like?

Meat face on. :laugh: I hear them though. Doesn't get any better.

I wrapped the lamb in foil. I only wrap brisket in BP. Don't know why but must be a habit because lamb can easily get wrapped in BP. You got me thinking now. :biggrin1:

ssv3
07-01-2018, 02:01 AM
You absolutely killed that cook!!!!! I mean from top to bottom all looks killer!!!!!

Thanks Paul!

Titch
07-01-2018, 02:03 AM
If I missed it I am sorry, how did you serve the lamb?
I served shank sliders last night to about 30 and they went down very well
Mind you some of the people would not hit on anything alien to them

Kanco Connection
07-01-2018, 03:34 AM
Epic cook, Sako! Attaboy

Norm
07-01-2018, 07:12 AM
Awesome cook Sako!

I'm not a big fan of pulled pork, going to try leg of lamb instead.

jasonjax
07-01-2018, 07:19 AM
Wow - that was some serious cooking! Cooking so many different things shows you know what you're doing with timing etc. Very nice!

JimmyR1Rider
07-01-2018, 07:28 AM
Damn fine looking cook man!!! Awesome. Everything looked amazing.

Blythewood BBQ'er
07-01-2018, 07:51 AM
Awesome cook Sako!

Mikhail
07-01-2018, 07:58 AM
Gorgeous food. You are a pit boss, Sako!

Pulled lamb - never thought of that.

tom b
07-01-2018, 08:40 AM
Bam, that is a serious feast bro!

teamwhidbey
07-01-2018, 09:02 AM
Looks great, I think I'd chew on your glove!

Baychilla
07-01-2018, 09:06 AM
I shouldn't view BBQ pr0n before breakfast. Those lollipops look amazing. What was the temp on the weber when you finished them off?

Smoke Dawg
07-01-2018, 09:21 AM
You nailed it on all accounts neighbor.

Spectacular!

Kevin89
07-01-2018, 09:22 AM
Dang, those lollipops look good, my wife loves drumsticks, so I may have to give them a shot.

Big George's BBQ
07-01-2018, 09:29 AM
I want to come to one of your parties

dannypat21
07-01-2018, 09:30 AM
Everything looks insanely good Sako. I could use some ceviche right now after a couple too many IPA's last night....

Springram
07-01-2018, 09:32 AM
Big multi-meat cooks on the LSG to feed lots of folks sure is a blast, isn’t it? That’s when I get what my kids call my “meat face” on... as in “mom, dad can’t hear me ... he has his meat face on”

like a long dancing meditation with flesh & fire...

?? Wrap lamb in BP or just let it roll all neked like?

Sako was the one that got me interested in my LSG vertical offset. Been loving it ever since I got it.

Great cook, Sako! As usual...

ShadowDriver
07-01-2018, 09:53 AM
Holy Smokes, brother Sako!

That looks like a fair amount of work, but oh so fun and delicious.

Hope you're fully recovered and enjoying a semi-lazy Sunday afterwards.

dadsr4
07-01-2018, 09:57 AM
That's a lot of food!
I was surprised you didn't use your Vortex for the lollypops, didn't they cook at different rates using the SnS?

The Wookiee
07-01-2018, 11:25 AM
Sako was the one that got me interested in my LSG vertical offset. Been loving it ever since I got it.

Great cook, Sako! As usual...

Old bill & Sako got me as well! (With extra special thanks to Thoey1963)

ssv3
07-01-2018, 12:01 PM
If I missed it I am sorry, how did you serve the lamb?
I served shank sliders last night to about 30 and they went down very well
Mind you some of the people would not hit on anything alien to them

There were of course sides and flat bread for it but the flavor was so good most of the folks had it by itself. I prefer it just by itself unless I'm making wraps of sliders.

ssv3
07-01-2018, 12:03 PM
Epic cook, Sako! Attaboy

Thanks Kanco!

Awesome cook Sako!

I'm not a big fan of pulled pork, going to try leg of lamb instead.

Thanks Norm! It's good stuff but make sure you get the shoulder and not the leg. Leg's great also but shoulder is something else. They range 4-5lbs on average. Funny things is I always call them legs too they looks so much alike. :laugh:

cowgirl
07-01-2018, 12:07 PM
Pegged the nommy meter again, Neighbor! Beautiful feast! :cool::grin:

ssv3
07-01-2018, 12:09 PM
Wow - that was some serious cooking! Cooking so many different things shows you know what you're doing with timing etc. Very nice!

Thanks Jax! Let me say it was very involving but if you time it right it works out. I had pulled the shoulder meat, cut the ribs, pulled out the brisket and right into the Cambro. Cambro certainly helps to say the least. The sausage, wings and the lollipops I don't like to rest so they don't get soggy. I timed them to be served as soon as folks came in. Off the grill.

ssv3
07-01-2018, 12:10 PM
Awesome cook Sako!

Thanks Dennis!

Damn fine looking cook man!!! Awesome. Everything looked amazing.

Thanks Jimmy!

Gorgeous food. You are a pit boss, Sako!

Pulled lamb - never thought of that.

Thanks Mikhail. Lamb shoulder is insanely good if you like lamb.

ssv3
07-01-2018, 12:17 PM
Looks great, I think I'd chew on your glove!

:laugh: Thank you!


Bam, that is a serious feast bro!

Thanks Tom!

I shouldn't view BBQ pr0n before breakfast. Those lollipops look amazing. What was the temp on the weber when you finished them off?

Thanks!

I started at 250 and let all the fat from the skin on the drums and bacon render out. Gradually raised the temp as fat was rendering out. Finished at about 375 to crisp up everything for a clean bite trough. Brought down temps to about 300 before dipping them in sauce the last 5-10 mins in order not to burn the sugar in the sauce but to set the sauce right. Kettle is the perfect tool for this.

https://i.imgur.com/fgApSfjh.jpg

You nailed it on all accounts neighbor.

Spectacular!

Thanks neighbor! :thumb:

Mason Dixon Bowhunta
07-01-2018, 12:30 PM
Outstanding!!!

I guess my invitation got lost in the mail :confused:

16Adams
07-01-2018, 12:32 PM
Good Lord- A feast!!!

ssv3
07-01-2018, 12:33 PM
Dang, those lollipops look good, my wife loves drumsticks, so I may have to give them a shot.

You won't have drumsticks any other way. I'm telling you. :thumb:

I want to come to one of your parties

Thanks George!

Everything looks insanely good Sako. I could use some ceviche right now after a couple too many IPA's last night....

Thanks Daniel! It sure hits the spot after a night of drinking. Fixes you right up. I had 3 tostadas the next morning. :mrgreen:

ssv3
07-01-2018, 12:42 PM
Old bill & Sako got me as well! (With extra special thanks to Thoey1963)

I sure miss OldBill on here. He was the first brethren IIRC with the LSG vertical offset. My mentor and helped me step by step with questions from pre purchase to running tips with the smoker.

Holy Smokes, brother Sako!

That looks like a fair amount of work, but oh so fun and delicious.

Hope you're fully recovered and enjoying a semi-lazy Sunday afterwards.

Thanks Marc! It was nonstop from early morning until the guests showed up in the evening. I love doing it though. I'm taking the day off today and relaxing. :thumb:

Sako was the one that got me interested in my LSG vertical offset. Been loving it ever since I got it.

Great cook, Sako! As usual...

Thanks John!

You can't beat the LSG and days like this it's the perfect tool to tackle these big cooks. I will say again, nothing beats bbq on an offset. Especially the ribs and brisket. :hungry:

ssv3
07-01-2018, 12:59 PM
That's a lot of food!
I was surprised you didn't use your Vortex for the lollypops, didn't they cook at different rates using the SnS?

It was a lot of food. Still have three racks of ribs untouched. lol

I didn't use the vortex because I hate chicken grease in any cooker especially a kettle. And factor in the bacon drippings in addition. :shock: SnS has been doing a stellar job plus I have more control in playing with temps since I wanted to drag out the cook and serve the lollipops hot off the grill which I did. It rendered the skin fat and bacon fat perfectly for a clean and crispy bite with moist inside.

They cook perfectly even. I've done lollipops this way quite a few times already and never rotated them. Perfectly even cooking considering I loaded the kettle up this time with 30+ drumsticks. I just start the fire on one side and just control the temps with the intake and exhaust.

https://i.imgur.com/s8UCD67h.jpg

Here they are pre-sauce and about 10 mins before pulling them off. Completely even. I don't have to rotate the exhaust and all I do is position the exhaust opposite the coals.

https://i.imgur.com/3kRw83eh.jpg

And the gunk and grease that I caught with the SnS griddle pan

https://i.imgur.com/pFRm9qjh.jpg

frognot
07-01-2018, 01:01 PM
What an amazing feast! Strong work, Sako!

campdude
07-01-2018, 01:05 PM
That looks like a farkin feast, Sako. It all looks perfect, but that lamb...

ssv3
07-01-2018, 01:08 PM
Outstanding!!!

I guess my invitation got lost in the mail :confused:

Good Lord- A feast!!!

Thanks fellas!

Freakin' USPS. Too busy delivering Amazon packages instead of invitations. :thumb:

ssv3
07-01-2018, 01:09 PM
What an amazing feast! Strong work, Sako!

Thanks Charles!

That looks like a farkin feast, Sako. It all looks perfect, but that lamb...

Thanks Marty! I discovered the lamb shoulder last September or thereabout and having been hooked. Stuff is amazing.

dadsr4
07-01-2018, 01:26 PM
It was a lot of food. Still have three racks of ribs untouched. lol

I didn't use the vortex because I hate chicken grease in any cooker especially a kettle. And factor in the bacon drippings in addition. :shock: SnS has been doing a stellar job plus I have more control in playing with temps since I wanted to drag out the cook and serve the lollipops hot off the grill which I did. It rendered the skin fat and bacon fat perfectly for a clean and crispy bite with moist inside.

They cook perfectly even. I've done lollipops this way quite a few times already and never rotated them. Perfectly even cooking considering I loaded the kettle up this time with 30+ drumsticks. I just start the fire on one side and just control the temps with the intake and exhaust.

https://i.imgur.com/s8UCD67h.jpg

Here they are pre-sauce and about 10 mins before pulling them off. Completely even. I don't have to rotate the exhaust and all I do is position the exhaust opposite the coals.

https://i.imgur.com/3kRw83eh.jpg

And the gunk and grease that I caught with the SnS griddle pan

https://i.imgur.com/pFRm9qjh.jpg
OK, didn't see the drip pan. The one thing I don't like about the Vortex type cook is the lack of a drip pan. The main reason I switched to that style cooking for chicken was that everything was done at the same time. Wonder if the distribution of the lollypops allowed more hot air flow? Good to know.

ssv3
07-01-2018, 01:35 PM
OK, didn't see the drip pan. The one thing I don't like about the Vortex type cook is the lack of a drip pan. The main reason I switched to that style cooking for chicken was that everything was done at the same time. Wonder if the distribution of the lollypops allowed more hot air flow? Good to know.

Wings I'd do with a vortex though due to significantly less mess. I always distribute meats so air can flow unobstructed. Yup! Keeps the fire going and cooks everything evenly.

Joshw
07-01-2018, 01:36 PM
OK, didn't see the drip pan. The one thing I don't like about the Vortex type cook is the lack of a drip pan. The main reason I switched to that style cooking for chicken was that everything was done at the same time. Wonder if the distribution of the lollypops allowed more hot air flow? Good to know.

I have watched a lot of youtube videos on the SnS. I believe it is the drip pan itself, that aids in even cooking. I have seen some direct comparisons to it and the vortex, and if it is setup properly, it can cook as good as a vortex. I think SSV3 has kind of proven that too. I don't mind the grease, I think most of it burns up. I don't know how SSV3 keeps his cookers so clean. I was looking at the pic of his LSG, and that thing looks like it just came off of the show room floor.

ssv3
07-01-2018, 01:40 PM
I have watched a lot of youtube videos on the SnS. I believe it is the drip pan itself, that aids in even cooking. I have seen some direct comparisons to it and the vortex, and if it is setup properly, it can cook as good as a vortex. I think SSV3 has kind of proven that too. I don't mind the grease, I think most of it burns up. I don't know how SSV3 keeps his cookers so clean. I was looking at the pic of his LSG, and that thing looks like it just came off of the show room floor.

Thanks Josh! Lol, I'm a neat freak even in bbq. I just hate grease and ash gunk at the bottom of the kettle and worse yet in the ash catcher. :mmph: Lonestar is easy to clean. Every so often after a cook I hose down the inside for steam cleaning. Do need to repaint my firebox though. Probably tackle that next weekend. With the drums or the kamado everything just burns in the fire. They have to look nice too. :thumb:

http://i.imgur.com/1eScH11l.jpg://

Joshw
07-01-2018, 01:44 PM
Whatever you do, keep it up. They certainly repay you with some fantastic looking food.

pjayt
07-01-2018, 02:01 PM
great :thumb:looking cook

dadsr4
07-01-2018, 02:11 PM
I have watched a lot of youtube videos on the SnS. I believe it is the drip pan itself, that aids in even cooking. I have seen some direct comparisons to it and the vortex, and if it is setup properly, it can cook as good as a vortex. I think SSV3 has kind of proven that too. I don't mind the grease, I think most of it burns up. I don't know how SSV3 keeps his cookers so clean. I was looking at the pic of his LSG, and that thing looks like it just came off of the show room floor.
It would mimic the foil that many apply over the coal grate, except where the coals lie. I've always just used drip pans under the meat when doing a indirect cook. Some intake air does slip through around them.
It looks like the smoker plate someone at the TVWBB designed, with a lip around it.

http://oi761.photobucket.com/albums/xx254/JazzCatGuido/DSCN2764.jpg?t=1279665380

KevinJ
07-01-2018, 02:11 PM
Heck of a feast Sako, great looking cook!!! Give your brother two thumbs up for the ceviche, love that stuff. :thumb::thumb:

robert-r
07-01-2018, 03:07 PM
Amazing. It's all top of the line!

stan5677
07-01-2018, 03:10 PM
Looks awesome

BillN
07-01-2018, 03:15 PM
Outstanding cook Sako and not a burger or sword in sight. I'll be thinking about that lamb for awhile.

LordRiffenstein
07-02-2018, 07:07 AM
Wow, amazing cook!

ronbrad62
07-02-2018, 07:32 AM
Man, what a cook! The only thing that would keep me from cooking like that is knowing that I would have to clean up after, and for that, you are a much better man than I. Your cooks and pics never disappoint.

hurricanedavid
07-02-2018, 03:30 PM
Awesome cook...:thumb: