What are you cooking this holiday weekend?

[Rich Parker]

Since we are having a heat wave (33 degrees here) I decided to cook some ribs today.

What are you cooking this holiday weekend and don't forget the pics?

My pics are on the way.

[Bbq Bubba]

Did i miss a holiday? Thought the holiday party was next weekend? :cool:

[Bbq Bubba]

Oh, and getting Chinese take out!

[Rich Parker]

Did i miss a holiday? Thought the holiday party was next weekend? :cool:

Monday is MLK day

Oh, and getting Chinese take out!

Where are the pics?

[Rich Parker]

Ribs on the smoker
http://www.richardmparker.com/storage/01_16_10_ribs/Ribs1.JPG

[Rich Parker]

They are finally done.

http://www.richardmparker.com/storage/01_16_10_ribs/Ribs2.JPG

http://www.richardmparker.com/storage/01_16_10_ribs/Ribs3.JPG

[Rich Parker]

Decided on chicken thighs today.

Here they are ready for my belly. Definitely did not get the bite thru skin.
http://www.richardmparker.com/storage/01_17_10_chicken/Chicken3.JPG

[spydermike72]

Rich is a cooking fool!! Way to go Rich, looking good!!

[Bbq Bubba]

Need more details Rich!

Riba look great! Rub n sauce combo?

Chicken looks like it needs higher heat.
Try 325 on the drum, skin up and sauce the last 15 minutes for crispy skin. ;)

[Rich Parker]

Need more details Rich!

Riba look great! Rub n sauce combo?

Chicken looks like it needs higher heat.
Try 325 on the drum, skin up and sauce the last 15 minutes for crispy skin. ;)

The rib rub is of my own making with sugar, salt, pepper, de arbol chiles, ancho chilis, aleppo pepper, onion powder, and garlic powder.

The sauce is SBR with sugar and honey.

This was my first attempt at butter bath chicken. I cooked them at 300 - 325 in the butter for an hour and a half. One problem is my patio angles towards the house so I noticed the butter was pooling on one side. I took the chicken out of the bath, sauced them, and back on the smoker for about 20 minutes but it probably should have been longer but the family was getting hungry.

For sauce I cut SBR with honey and apple juice.
http://www.richardmparker.com/storage/01_17_10_chicken/Chicken1.JPG

[Rich Parker]

Rich is a cooking fool!! Way to go Rich, looking good!!

Tomorrow is the trifecta pork butt!

[bbqbull]

Sorry, been helping my son with his new pole barn, take out pizza was supper tonite.
I envy the heck outta the food pron you folks supplied today though.

[Rich Parker]

Gonna try low/high heat mix on the pork butts today. Start at 200 and then ramp it up to 300. I used the same rubs that I talked about on pg1. Gonna see if I can get the money muscle off in one piece...:cool:

The pork is on!

http://www.richardmparker.com/storage/01_18_10_pork/Pork1.JPG

[spydermike72]

Hey Rich, what is the concept with the low/high heat mix ? I personally have not heard that one...

[Rich Parker]

Hey Rich, what is the concept with the low/high heat mix ? I personally have not heard that one...

I have read that smoking meat at a high heat that you get a very small smoke ring because the meat is only able to take in the smoke for a very short period of time. And that if you start it off low and then ramp it up you still get a good smoke ring but the benefits of a high heat cook.

The drum isn't cooperating today because it is only at 265 2.5 hours in.

[spydermike72]

I have read that smoking meat at a high heat that you get a very small smoke ring because the meat is only able to take in the smoke for a very short period of time. And that if you start it off low and then ramp it up you still get a good smoke ring but the benefits of a high heat cook.

The drum isn't cooperating today because it is only at 265 2.5 hours in.

Ahh Barbefunkmaque style ? :D I dont know if I totally buy that or not. I have heard both sides of the coin on that one... I personally think if you can keep your meat at a consistent temp whether it is high or low you are going to turn out a great product... Let us know how it turns out...

[Rich Parker]

Ahh Barbefunkmaque style ? :D I dont know if I totally buy that or not. I have heard both sides of the coin on that one... I personally think if you can keep your meat at a consistent temp whether it is high or low you are going to turn out a great product... Let us know how it turns out...

Kind of yeah :D

For the last 3 or so years I have cooked everything in the smoker at 225 - 250 so I figured I would give it a shot and go high heat.

Do you guys pull the money muscle before the rest of the butt is done or just wait until it is all done?

[Bbq Bubba]

If your looking to slice the money muscle, it'll need to be pulled earlier.

[Rich Parker]

If your looking to slice the money muscle, it'll need to be pulled earlier.

I didn't read your post in time but i cut it off at about 195 and it was MONEY!

http://www.richardmparker.com/storage/01_18_10_pork/Pork2.JPG

http://www.richardmparker.com/storage/01_18_10_pork/Pork3.JPG

My daughter Madilyn watching to make sure I don't screw it up.
http://www.richardmparker.com/storage/01_18_10_pork/Maddy1.JPG

[BruceB]

Kind of yeah :D

For the last 3 or so years I have cooked everything in the smoker at 225 - 250 so I figured I would give it a shot and go high heat.

Do you guys pull the money muscle before the rest of the butt is done or just wait until it is all done?

Rich,

You have to be careful though, it is a violation of KCBS rules to part your butt then to put the remainder back on the cooker for additional cooking. This topic has been covered extensively on Basso's forum and that is the way that KCBS is interpreting the rule.

[Rich Parker]

Rich,

You have to be careful though, it is a violation of KCBS rules to part your butt then to put the remainder back on the cooker for additional cooking. This topic has been covered extensively on Basso's forum and that is the way that KCBS is interpreting the rule.

Thanks! I have read a couple of very thorough threads on that subject. :D

[Rich Parker]

Rich,

You have to be careful though, it is a violation of KCBS rules to part your butt then to put the remainder back on the cooker for additional cooking. This topic has been covered extensively on Basso's forum and that is the way that KCBS is interpreting the rule.

I don't remember reading the answer to this question so maybe you all can answer it.

Can you put the meat back on after parting it as long as it isn't used for your turn in box? Such as getting it to pulling temp for use at home.

[spydermike72]

I don't remember reading the answer to this question so maybe you all can answer it.

Can you put the meat back on after parting it as long as it isn't used for your turn in box? Such as getting it to pulling temp for use at home.

Just my educated guess, but if your box is already turned in they dont have a say in the matter... :eek:

[sfisch]

Oh Michael,
You are such a wealth of information!!

Scott

[Bbq Bubba]

I don't remember reading the answer to this question so maybe you all can answer it.

Can you put the meat back on after parting it as long as it isn't used for your turn in box? Such as getting it to pulling temp for use at home.



Once your box is "turned in" you can do whatever you want with your meat. :cool:

[Rich Parker]

Once your box is "turned in" you can do whatever you want with your meat. :cool:

You mean I couldn't put it back on the cooker until the box is turned in even though it isn't going to be put in the box? Brutal!

[sfisch]

Rich,
I would be not because what would keep someone from swapping the meat at the last minute.

Scott

[spydermike72]

Well let's think about this for a minute. If your pork is done, why do you need to put it back on the smoker ? If you need to keep it warm, that is what coolers and cambros are for. Timing is everything...

[sfisch]

Cambro's cannot be trusted, they are evil

Scott

[spydermike72]

Cambro's cannot be trusted, they are evil

Scott

Only in the wrong hands... :eek::p

[Rich Parker]

Well let's think about this for a minute. If your pork is done, why do you need to put it back on the smoker ? If you need to keep it warm, that is what coolers and cambros are for. Timing is everything...

Oh I see now.....:cool: