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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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My Weekend (from a post I made on the Stump's Forum
I'm tired. Friday evening, I loaded my Stump's 222 CM onto a trailer, drove
85 miles early Saturday to set up in the rain. They were registering boats for the Melbourne Yacht Club's Fall regatta. All week, I'd heard "pork loin for 100" or so. Remember the "or so". We'd figured on about 50 pounds, or a case of 5, ten pound loins. When I got there, they had already sold 125 dinner tickets, with more registering and buying tickets. My brother and I started prepping, cutting each in half (to fit better on the grates) and rubbing with Billy Bones' original rub, mixed 50/50 with Turbinado sugar. I've cooked for most of this group the past 3 years, and I know they like sweet. We put them in 3 gallon Zip-Loks, and refrigerated them 'til time to cook. It was decided that they needed more meat...150 tickets sold. Another trip to Sam's for another 50# case. When they got there, we quickly rubbed these too, and refrigerated. Light the fire, let the Stoker get the temperature up. It's still early, so stop @ 250. It's 1 PM, dinner is 6. Two of the (volunteer) kitchen staff asked me why I was playing with my computer, and not cooking. Remember, this is Florida, it rained earlier, it's humid outside. The Stoker interfaces with my computer. Wirelessly. It's hot and humid outside. The computer is inside. I'm smoking pork loins, not cooking BBQ. And the meat needs to marinate in the rub. And the Bar Lady is handing me cold beer so I won't forget her at dinner time. The computer is inside! About 2:45, I set the Stoker on 400 and at just before 3 PM, I load 60 pounds of pork on the top 3 racks. Put a temperature probe in 6 pieces, 2 on each rack, closest to the fire box. Alarms set for 130. Get another beer. This is hard work. As the meat was being loaded, I added a couple of fist sized chunks of hickory, a couple of handfuls of cherry pellets to the ash pan. Nice smelling smoke. Re-set the Stoker to 350, where I wanted to cook. About 4:30, the first alarm went off. Thermopen that roast, and place it in the Cambro. Another alarm. Three more are ready, and in the Cambro. Another beer. How do they know I want beer? What if I only want water? Or a cola? More placed in the Cambro. Move the remaining 20 pounds to the top rack, and fill the bottom two (that are now empty) with the remaining 40 pounds. It's right after 5:30. The original 60 pounds are in the Cambro. Most of the boats have finished racing for the day and are returning to the club. About time to start carving. I was told I'm slicing too thick, 3/8", two slices per plate was my idea. Gotta stretch the meat! Thinner slices! I resign! Gotta go finish cooking the rest of the meat anyway. Where's my BEER? I know most of these people, any way. Let's socialize! Everyone said it was the best pork that they had ever had. I even had to agree to cook again next year, and maybe at their Spring Regatta. I did notice that (when I passed through the kitchen, (several times!)) that the slices had returned to 3/8" or even sometimes 1/2" Eat. While I was cooking, drinking, and socializing, they'd been fixing the rest of the meal. Nice fresh tossed salad...(Vegetables aren't food, vegetables are what food eats!), cubed, herbed and spiced and roasted 'taters, pie ala mode. Clean up. More beer. More socializing. Everything's put away but the Stump's. It's late. Did I mention that I'm tired? Spend the night with my brother and his family. Breakfast this morning with my Dad, who I haven't seen in several months. Go load the Stump's, drive back to Orlando, unload, clean and return the trailer. 100 pounds of pork loin, smoked. Good friends, good beer, a good smoker, a couple of nice toys (Stoker and lap top computer) and a good BBQ rub. Billy Bones Original Recipe BBQ Rub. 180 dinner tickets sold. 20 pounds of smoked pork loin left. They have a board meeting Wednesday night. Wonder what they'll eat? Life is good! Thanks, brother, sister-in-law, Melbourne Yacht Club, Stump's Smokers, Stoker, Billy Bones, Dad and Anheuser-Busch for a fulfilling weekend! "Or So! BOB -- Proud Member of PETA...People Eating Tasty Animals Stump's GF 222 CM Stump's Tailgater (Walt's got it now!) A fleet of (4) Kamados Mini BGE WSM(Out on loan, heading to Douglas) Smokey Joe (any or all may or may not be Stoker controlled) FBA CBJ and KCBS CBJ |
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My Weekend (from a post I made on the Stump's Forum
BOB wrote:
> 100 pounds of pork loin, smoked. Good friends, good beer, a good smoker, a > couple of nice toys (Stoker and lap top computer) and a good BBQ rub. Billy > Bones Original Recipe BBQ Rub. 180 dinner tickets sold. 20 pounds of smoked > pork loin left. They have a board meeting Wednesday night. Wonder what > they'll eat? > > Life is good! BOB, tell us about the laptop computer, interface and software? -- ---Nonnymus--- No matter how large your boat, the person you are talking with will have a close friend with a larger one. ---Observation by my son |
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My Weekend (from a post I made on the Stump's Forum
" BOB" > wrote:
> [ . . . ] Sounds like fun, BOB, albeit somewhat hectic. Now, have another brew and take a nap! ;-) -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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My Weekend (from a post I made on the Stump's Forum
On 28-Oct-2007, " BOB" > wrote: > I'm tired. Friday evening, I loaded my Stump's 222 CM onto a trailer, > drove > 85 miles early Saturday to set up in the rain. They were registering boats > > for the Melbourne Yacht Club's Fall regatta. > <snip> > Thanks, brother, sister-in-law, Melbourne Yacht Club, Stump's Smokers, > Stoker, Billy Bones, Dad and Anheuser-Busch for a fulfilling weekend! > > "Or So! > > BOB Very nice journal BOB. Thanks for sharing. I'm too old to cut the mustard now, but I can still lick the jar. -- Brick(Youth is wasted on young people) |
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My Weekend (from a post I made on the Stump's Forum
Andrew Soto wrote:
> "Nonnymus" > wrote in message > ... >> BOB wrote: >> >>> 100 pounds of pork loin, smoked. Good friends, good beer, a good smoker, >>> a couple of nice toys (Stoker and lap top computer) and a good BBQ rub. >>> Billy Bones Original Recipe BBQ Rub. 180 dinner tickets sold. 20 pounds >>> of smoked pork loin left. They have a board meeting Wednesday night. >>> Wonder what they'll eat? >>> >>> Life is good! >> BOB, tell us about the laptop computer, interface and software? > > > Here you go... > > http://rocksbarbque.com/ > > Thanks. Compared to the Guru, the prices are really good. -- ---Nonnymus--- No matter how large your boat, the person you are talking with will have a close friend with a larger one. ---Observation by my son |
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My Weekend (from a post I made on the Stump's Forum
Nonnymus wrote:
> Andrew Soto wrote: >>>> Life is good! >>> BOB, tell us about the laptop computer, interface and software? >> Here you go... >> >> http://rocksbarbque.com/ >> > Thanks. Compared to the Guru, the prices are really good. So, how is the Ethernet port used? Does the Stoker run a little web-server to publish temperature data? Is it documented? Dana |
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