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Fourth of July Smoke

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Post Wed Jul 18, 2012 12:03 am
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
On three separate days, during the week of July 4th, I used my old Brinkkman offset to smoke a total of 12 racks of St. Louis Style Ribs (4 per smoke) and an 8lb Boston Butt. Went thru about 50lbs of Kingsford.

Funny thing is that Traeger was doing a demo of their pellet grills at Costco during the same week. While I was tempted, I felt that the old trustworthy Brinkkman still had some life left in her.

All the pork was Swifts Premium and was purchased at BJs, which still has the best prices.

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Post Wed Jul 18, 2012 1:48 am
harry_canyon well done
well done

Posts: 612
Location: Hayward, CA
Looks mighty tasty.

(BTW: I can send you my address if you need to get rid of any leftovers. :D)

Take care,

Derek
Always keep an open mind. But not so open that your brain falls out.

Post Wed Jul 18, 2012 8:30 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7110
Location: Stoughton, WI
Nice cooks, Joe! Were you feeding a group or did you just need something to do? :wink:

Brad

Post Wed Jul 18, 2012 10:42 am
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
I had three parties to attend (6/30, 7/4 and 7/7) and I always feel obligated during this time of year to bring along some smoked item, whether it be brisket, pulled pork and of course ribs. Round Christmas Time you can find me outside smoking turkey thighs for smoked turkey empanadas.

So I ended up bringing four racks of St. Louis Ribs to each party, with the smoked butt being a special request from my son for a party he was throwing.

No leftovers reported.
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Post Wed Jul 18, 2012 11:16 am
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
Here are the only two pictures I could find of last Decs turkey empanada prep.

Turkey thighs are seasoned and on smoker waiting for 4 to 5 hr smoke.

When done I pull meat from bone, add sauce and cool overnight.

Next day, cooled meat is placed in center of store bought Goya Empanada discs, which are then folded over, edges rubbed with water or eggs and sealed with a fork and baked at 350 degrees until golden.

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Post Wed Jul 18, 2012 11:28 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Nice looking cooks, Joe! :)
Large BGE
CG Duo with SFB

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Post Wed Jul 18, 2012 7:48 pm
EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Nice cooks Joe!

Post Wed Jul 18, 2012 10:55 pm
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
Thanks for the kind comments, cooks are not as frequent as in the past.

Anyone have feedback on the Traeger Pellet Smokers?
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