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Author Topic: LONG Saturday Cook  (Read 3638 times)

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Offline brentwoodkris

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LONG Saturday Cook
« Reply #-1 on: March 23, 2015, 09:40:05 AM »
Well this weekend I decided to spend some quality time with the PBC. I filled the basket heaping with KB and lit her up with the lighter fluid method. I had dry brined 18 chicken tenderloins (all purpose rub), 20 chicken wings (all purpose rub), and 2x2.2lb chuck roasts (beef and game rub & kosher salt) for about 24 hours before hand. I was able to get the tenderloins, wings, and about 75% of the Pepper Stout Beef cooks done with the heaping basket of coals. See for pix below:

Tenderloins cooking:


Tenderloins cooked:


Wings dry brining:


Wings cooking:


Wings cooked:


Chuckies dry brining:


Yummy veggies (I did 3 sorano peppers and 2 jalepenos - SPICY!)


Time to shred!


Shredding is tiring!


Finally done!
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Offline sliding_billy

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Re: LONG Saturday Cook
« on: March 23, 2015, 09:55:38 AM »
Looks like some good eats.
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Offline Smokin Don

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Re: LONG Saturday Cook
« Reply #1 on: March 23, 2015, 10:33:15 AM »
Great cooking!!! Nice color on the wings and beef looks delicious!!! Don
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Offline drholly

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Re: LONG Saturday Cook
« Reply #2 on: March 23, 2015, 10:51:38 AM »
Very nice! What a great cook / day...  :P ;D
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Offline smokeasaurus

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Re: LONG Saturday Cook
« Reply #3 on: March 23, 2015, 11:14:24 AM »
Looks like all that tasty looking grub was well worth the time and effort.
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Offline fishingbouchman

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Re: LONG Saturday Cook
« Reply #4 on: March 23, 2015, 02:40:23 PM »
Great looking cook
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Offline Pappymn

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LONG Saturday Cook
« Reply #5 on: March 23, 2015, 04:22:08 PM »
What time is the party?
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Offline brentwoodkris

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Re: LONG Saturday Cook
« Reply #6 on: March 23, 2015, 04:56:01 PM »
Quote from: Pappymn on March 23, 2015, 04:22:08 PM
What time is the party?

It's ALWAYS a party over here! Come on over, but make sure you bring at least 2 of the B's (Buns & Beers)!
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Offline HighOnSmoke

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Re: LONG Saturday Cook
« Reply #7 on: March 23, 2015, 05:26:58 PM »
Everything looks great!
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Offline Paul Hart

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Re: LONG Saturday Cook
« Reply #8 on: March 23, 2015, 08:12:52 PM »
Did you finish the Chuck in the pan with the peppers? I always shred it right in the veggie mixture so that its all Incorporated real nice when I'm done. :) 
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Offline 1Bigg_ER

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Re: LONG Saturday Cook
« Reply #9 on: March 23, 2015, 08:20:40 PM »
Great quality time with the PBC.
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Offline muebe

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Re: LONG Saturday Cook
« Reply #10 on: March 23, 2015, 09:50:21 PM »
PBC appears to be earning it's keep!

Great spread of food!
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Offline viscera912

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Re: LONG Saturday Cook
« Reply #11 on: March 23, 2015, 11:26:15 PM »
nice cook bro in law wings look really good!  did you plug all the holes and save what little coal you had left? looks like you had both rods in for the breast cook and or the wings. what were your temps for the chicken cook in the barrel?
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Offline Wing Commander

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Re: LONG Saturday Cook
« Reply #12 on: March 24, 2015, 03:16:23 AM »
Great job and some nice looking grub!
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Offline brentwoodkris

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Re: LONG Saturday Cook
« Reply #13 on: March 24, 2015, 09:03:39 AM »
Quote from: Paul Hart on March 23, 2015, 08:12:52 PM
Did you finish the Chuck in the pan with the peppers? I always shred it right in the veggie mixture so that its all Incorporated real nice when I'm done. :)

Yeah, after the chuck hit 165F IT, I pulled it from the rack and set it on top of the veggies until it hit 210-215F IT. Then I pulled the whole bactch, let the meat rest for about 10 minutes and shredded it with the meat claws. Then the shredded meat went back into the veggie mixture in the oven until the sauce reduced.
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