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View Full Version : 50th birthday bash, BBQ for all


firecracker jack
09-07-2009, 05:16 PM
Well, glad to say all went really well.:lol: I got a lot of compliments on the Que, and everyone left with a smile and a full belly. Gained alot of experience as far as larger cooks go. Sometimes it was just too much for me and the wife to get it done, had to have a little help with prepping the deserts and pulling the pork. We ended up arriving about an hour late, but we did get there and serve it up.
30lbs of smoked brisket, 24lbs of pulled pork, and 21 slabs of beyond beautiful baby-backs. The briskets smoked for about 17.5 hours and had me quite fooled as to when they were really done( they were so tender that the probe literally went in like butter the first time I checked temp at 165*). They were very tasty, maybe a little too tender, and people kept coming back for more. As mentioned before on the Brethren forum I did one brisket(that I snagged on) seasoned wth just coarse salt, pepper, and cayenne.....Very good! The pork butts took about 14 hours and turned out very tender and full of flavor( I thought the best results I've had so far). The baby-backs were some of the finest ribs I've ever had the pleasure of cooking. I'm going to have to call the meat market where we bought them and say thanks...$2.69lb what a deal! We didn't go through them all,(thankfully, cause I snagged on a coupe of slabs, one for me and one for my wood guy). They didn't have quite the flavor I'd like to see, but they went pretty quickly when we started serving them up. My brother called me earlier today to say that people were calling him and saying how good they were. Finish it up with smoke roasted bluebery cobbler, served with Vanilla ice cream(they were all carrying on about that), and unfortunately the smoke roasted pears didn't get cooked up(out of available grills, and after being at this whole event for going on 30 hours straight, I was out of gas)....I know, excuses excuses. I'll have to apologize for the lack of pics of the final products, but my wife, my brother and I were busy servin' up the Que!:icon_cool


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Rich Parker
09-07-2009, 05:23 PM
Glad everything went well firecracker. The blueberry cobbler does look really good.

SmokinPaPa
09-07-2009, 05:24 PM
That all really looks good. It has been a dream of mine to get a larger smoker. That is really great.

peaspurple
09-07-2009, 05:24 PM
Man, food looks great. Looks like everybody had a great time..

Diver
09-07-2009, 05:28 PM
Great job! Beautiful looking food and a nice setting for a cookout too.

Phubar
09-07-2009, 05:32 PM
Well,you won my respect!

Ron_L
09-07-2009, 05:35 PM
Nice job! Everything looked great!

BIG ALAN
09-07-2009, 05:36 PM
What a feast! NICE job!

landarc
09-07-2009, 05:41 PM
What a great job, yeah, I can see where that cobbler was a big seller. Those pears are huge.

Jethro
09-07-2009, 06:01 PM
Sweet DP is that the 60 or 70

Norcoredneck
09-07-2009, 06:04 PM
Nice job. You should feel proud.

firecracker jack
09-07-2009, 06:17 PM
Sweet DP is that the 60 or 70
It's a 60 series.:grin: I haven't had it that long, but I'm getting to know it pretty well. Just a couple of problems I've found.

Bushwacker
09-07-2009, 06:29 PM
Firecracker,, That was awesome, The meat on the counter wow. All that meat on the counter,"wow" And it was a great looking backdrop for the party, Was that a Park? and Mmmmm on the Cobbler now that was outstanding , You most defenitly have bragging rights here in my Book.

BBQ Grail
09-07-2009, 06:32 PM
Holy Cow! That's a lot of grub. Fantastic job!

EatonHoggBBQ
09-07-2009, 06:41 PM
Awesome job. That's a whole lot of food. Where did you get your briskets?

firecracker jack
09-07-2009, 06:58 PM
Awesome job. That's a whole lot of food. Where did you get your briskets?



EatonHoggBBQ,

I got them downtown at the Eastern Market. Fairway packing was the name of the place....USDA CHOICE, ANGUS BEEF!.....$1.98lb...Don't let em know it's about the best deal in town or there sure to raise their prices.:mrgreen:
There's plenty of meat handlers down there, well worth the trip. Just look at the eastern market directory on there web page and call around...

Wornslick
09-07-2009, 07:10 PM
Man, it all looks very good to me, Great Job!!!!!!!

Bbq Bubba
09-07-2009, 07:32 PM
Outstanding! :cool:

Big George's BBQ
09-07-2009, 07:42 PM
Very nice You deserve all the praise that you get

Big V
09-08-2009, 12:49 PM
Good looking food there!

Niek
09-08-2009, 01:02 PM
Respect! :eek:

Westexbbq
09-08-2009, 02:09 PM
Looks like a great time, albeit delicious to boot, was had by all!!
Nice going.

JimDandysNYDan
09-08-2009, 02:14 PM
Job well done....everything looks good.

Stoke&Smoke
09-08-2009, 02:15 PM
Beautiful!!!

Have wondered about those DP cookers, never saw one in person though

Phesant
09-08-2009, 02:50 PM
Dang thats a lot of food, great job, looks like everyone had a great time.

firecracker jack
09-08-2009, 04:51 PM
Thanks for all your feedback and comments everyone. It was a big job and although it didn't all go as planned, it was still quite a success. My wife sandy, and I learned a lot from this experience, and we also had some fun. The Dpp 60 is quite the cooker and as time goes by I'm starting to get a feel for it. Still have a couple of issues that need to be conquered, but I'm doing ok. One of the main problems with cooking on the Dpp 60, is that for years I tried doing things by myself without any real outside advice, so I never really progressed while using the chargriller. I did learn enough to turn out some good Que, some good flavors, and ideas. But, everything was more or less done as a "hot smoke", or indirect grilling with the addition of smoke. Now with the Dpp60, at a nice low and slow pace, it's a challenge to try to reproduce the same , or better the results. Especially when it comes to ribs. Not to say that it can't be accomplished. I just need to find the right combination of techniques. A lot of people commented on how good they were, but to me they just didnt have the flavor that I wanted. One thing I genuinely believe that added to that, was that the ribs were of such a high quallity, while they were foiled and cooking, the juices were such that they washed away my standard method of seasoning. On the same train of thought for the briskets, it seems to me that the bark developed during my hot smokes on the chargriller seemed to hold up to the mop sauces (which did tend to add quite a unique flavor) a lot better. Now if I use a mop, it's not until way into the smoke, or when I foil. Tends to destroy the bark. Any way I'm having fun trying to get the flavors I want, and definately exploring new things...

Just wanted to take a moment to say thanks to everyone on the Brethrn forum for their advice on things that I need to ask.

firecrackerjack

Rich Parker
09-08-2009, 04:58 PM
Not to say that it can't be accomplished. I just need to find the right combination of techniques. A lot of people commented on how good they were, but to me they just didnt have the flavor that I wanted. One thing I genuinely believe that added to that, was that the ribs were of such a high quallity, while they were foiled and cooking, the juices were such that they washed away my standard method of seasoning.

That is the curse of perfection!

My family, friends, and coworkers always give me positive comments on my ribs, but I think they are just "ok" and that I either needed more / less of that ingredient.

big brother smoke
09-08-2009, 04:59 PM
Nice gig FireCracker, you will never stop learning doing gigs, lol!
I never foil BBs, I find there is no need for that extra step. YMMV:biggrin: