oozey mess
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ē„ę„ / Permanent Vacation
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@commandobbq
Commando BBQ in Moab, UT.
I took 40 pounds of pulled pork to Moab, frozen in Food Saver bags. I gave it to people and told them the best way to reheat it is by putting the bag in a pot of boiling water for 30 minutes. One guy came up with something even better!
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A brisket and 8 pork butts on the Stumps. 3 racks of ribs are onstage next.
200 pounds of meat going on the Stumps Stretch this weekend! 16 butts, a 16 pound brisket and 3 racks of ribs.
Super Bowl Sunday is a great time to practice barbecuing and feed the neighbors. I smoked 2 pork butts, 3 racks of ribs and a couple dozen wings. It was all really good, and the things we learned in the BBQ class really helped.
Dueling Kamados! I'm trying something new for an upcoming competition.
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Competition in Clover, SC.
Wing box at Gaffney.
The smoker setup at the SC Peach Festival competition in Gaffney.
Smoked a brisket using the traditional low and slow method, without a foil crutch. 225F for 10 hours. I used a combination of Dizzy Pig Raising the Steaks and Red Eye Express. The picture doesn't do it justice. It was very tender with just the right amount of bite and everyone came back for more.
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Another test run of the new smoker. June 10th - 12th, 2016. We have our first competition coming up in mid-July and I wanted to practice smoking wings on the Stumps smoker. Friday night, I put 5 pork butts in the smoker. Early Saturday morning, I added a brisket and some sausages. Saturday afternoon, I cooked 80 wings of varying flavors. I invited a bunch of neighbors over to test everything and give feedback. The brisket was a crowd favorite! Sunday morning, I still wasn't satisfied with the wings, so I fired up the smoker again to give it another shot. I smoked 30 wings and I also smoked a couple hamburgers as a test, and they were really good. The Dizzy Pig Jamaican Firewalk was the overall favorite from both days.
More pictures from the weekend test run.
On Saturday night at 10pm, I put 4 butts on the Stumps Stretch smoker. The next morning, the 2 on the right (next to the fire box) were ready by 8:30am. Lesson learned. On a side note, the people that had them said itās the best Iāve ever made.
At 9am, I put on 12 racks of ribs. 6 got a mix of Dizzy Pigās Swam Venom and Raging River seasonings (āVenom Riverā) and the other 6 were only Raging River. After 2 hours, I flipped them and cooked for another hour. Then I hit each with a little sauce, wrapped them in foil and put them back on for an hour. One big mistake I made, is that even though I lowered the smoker temperature controller to 145, I forgot to open the door and let the heat out. As a result, some of the ribs were too tender and lost some of their flavor profile.
The brisket was smoked on the Big Green Egg using theĀ āHot & Fastā method. I hit it with Dizzy Pigās Raising the Steaks seasoning and the person said it was a perfect seasoning, however he thought it was too smoky (I didnāt know that was a thing).
All in all, it was a good weekend. I learned a lot about the smoker and canāt wait to do it again!
Test run! I fired up our team smoker for the first time to test it out.
Itās Memorial Day weekend and people want BBQ for their get togethers, so I offered my friends and family a deal. They pay for the cost of the meat +$5 to cover supplies, and Iāll smoke ribs, butts or briskets for them. This gives me a chance to really test the smoker and others pay for it and get cheap BBQ.
To start out, I smoked 2 briskets with the āHot & Fastā method. They turned out really nice and tender, but I could have used more wood for a stronger smoke ring.
Later I cooked a chicken, 2 ears of corn and some biscuits.
Tonight the big show starts. Iāll be smoking 4 pork shoulders, then tomorrow morning Iāll add 12 racks of baby back ribs.
Got our smoker today. Itās a 2012 Stumpās Smoker rig that I bought from Joe Hilliard, who has been competing for many years in KCBS and SCBA events.