Cooking On Another Pit Really Makes You Appreciate Your Own...

[thirdeye]

I planned on a busy Saturday afternoon, helping with the prep and cooking for a graduation party of 75. 15 racks of BB's and about 80 pieces of chicken, to be all ready to go at 6:30. But it turned into a really busy day....

The wind came up around noon, then it started raining. The temp fell into the 50's. I was very familiar with one of the cookers, another was a big gasser, a third was a low end offset, and we had two kettles. We had some shelter and started the horizontal and the offset early to give them plenty of time to warm up. Warm was the key here, we fed them so much charcoal I thought we might run out. Never really got the offset even close to 200°, so there went some grate room we had counted on. For some odd reason I had decided to bring my two rib racks, without them we would have been out of room.

The kettles worked great and we took the chicken to about 2/3 done, then moved it into pans in the gasser to finish off.​

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Not knowing how many guests would be fashionably late, we decided to wrap each rack in foil and let them rest inside the oven. Plus I figured that if any leftovers were going to be sent home with guests, this would work out good.​

We were all done cooking 30 minutes before feeding tims. I split about 6:00, cold, wet and smelling like a smoke bomb. After several cognacs and a hot shower, I had a bowl of chicken and noodles.​

 

[LT72884]

well, i hope all went well once the guests showed up. how much left over was there?

 

[Norcoredneck]

By the looks of the grub I would say great job.

 

[Desert Dweller]

Good looking ribs and chicken Wayne. Had to laugh about the chicken and noodles. I did 4 butts and three racks in an overnight cook Friday for a lunchoen on Saturday. I delivered the food, went home, showered had a Top Ramen and went to bed... Ain't that the way it is!

 

[1FUNVET]

Looks like it turned out ok. I would love to have some 50 degree weather. It was 77 @ 6:00 this morn and gonna get to 93.:becky:

 

[sfbbqguy]

Looks good from this angle too. My guess is that all enjoyed.

 

[jeffboyette]

chicken is purdy.... can i have your oven as is

 

[garyk1398]

Very nice indeed!

 

[jeffboyette]

ive been amazed at how incapable i have been turning out edible meat on someone else pit, but they learn it so well they got competition quality out of it. On the other hand i let someone borrow my pit and they call me for help. its like compensating for the sight on an antique rifle.

 

[UNTSIG]

Food looks great! Nice job!

 

[peppasawce]

You pulled it off pal as always...

 

[cameraman]

Great lesson in thinking on your feet. You're like the Patton of the Pit!

 

[landarc]

Very nice and good adapting to the conditions. Have rib racks, will travel?

 

[backyardchef]

Nice job, man! Looks like you totally pulled it out. You had a good plan in place and dealt with the variables....When I showed up at the Battle of the BBQ Brethren last year, I was helping Phil out immediately upon arrival-- like within 5 minutes-- dropped my coffee and went to work. I was sauteing stuffing and then stuffing chicken breasts that I was then grilling with Fennel and Polenta cakes on a Green Egg which I had never cooked on before....and it was a comp entry! I felt the pressure....it was a really beautiful dish he put together.