New Years Eve Cook [Archive] - Great Lakes BBQ Association Forum

jerry516planes

01-01-2011, 12:28 AM

Started the fire about 11:00 pm Started cooking at 12:45

http://i552.photobucket.com/albums/jj340/jerry516planes/New%20Years%20Eve%202011/DSC05488.jpg

http://i552.photobucket.com/albums/jj340/jerry516planes/New%20Years%20Eve%202011/DSC05489.jpg

http://i552.photobucket.com/albums/jj340/jerry516planes/New%20Years%20Eve%202011/DSC05491.jpg

http://i552.photobucket.com/albums/jj340/jerry516planes/New%20Years%20Eve%202011/DSC05492.jpg

I will post more later about 160 degrees when we foil.

jerry516planes

01-01-2011, 04:59 AM

http://i552.photobucket.com/albums/jj340/jerry516planes/New%20Years%20Eve%202011/DSC05493.jpg

The Butts are foiled on now we are on to the finish.

jerry516planes

01-01-2011, 08:41 AM

Pulled the butts at 9:00 am. More connective tissue than I was expecting, but has a great flavor. It was quite a night. Rained for a while. Temperature dropped 18 degrees between 3:00 am and 6:00 am and the wind can up. Just like a real competion.

http://i552.photobucket.com/albums/jj340/jerry516planes/New%20Years%20Eve%202011/DSC05494.jpg

My helpers and I thank you for looking.

Bobby G

01-01-2011, 08:52 AM

Looks like a big party today!

Rich Parker

01-01-2011, 09:20 AM

Nice job Jerry!

What rubs did you use?

bbqbull

01-01-2011, 09:29 AM

Looking great Jerry!

jerry516planes

01-01-2011, 10:31 AM

Nice job Jerry!

What rubs did you use?

Olies and Commisary, which are basic salt and pepper, garlic, pineapple and a little honey for sweet and glaze. No Butter, No Brown sugar and No MSG.

Definately not comp food. Just what we like to eat.

Thanks for asking.

jerry516planes

01-01-2011, 11:57 AM

http://i552.photobucket.com/albums/jj340/jerry516planes/New%20Years%20Eve%202011/DSC05507.jpg

Derek

01-01-2011, 10:03 PM

Looks really good Jerry.

jerry516planes

01-01-2011, 10:06 PM

Looks really good Jerry.

Thank You. You going to start a thread tonight?

Derek

01-01-2011, 10:49 PM

Thank You. You going to start a thread tonight?Once I get the computer installed fully I will start a new thread for Aged prime rib & My pastrami that didn't quite turn out quite well.

The prime was was AWESOME. And my folks wants me to do it again but age it the full 21 day's.

jerry516planes

01-02-2011, 07:46 AM

my folks want me to do it again....

That is great feeling. How is the smoke shack coming along?

Bull

01-04-2011, 08:14 PM

Great spread bet all was real happy. I know I would be.

Derek

01-04-2011, 08:28 PM

That is great feeling. How is the smoke shack coming along?Ordered all my parts for the curing chamber.

So it's coming alone nicely Jerry.

Thank you for asking.

jerry516planes

01-04-2011, 09:55 PM

Great spread bet all was real happy. I know I would be.

Thanks!

When the customer returned the Cambro, ...said there were no left overs.