Both kids and their families are here today and they requested BBQ. They asked so they shall receive!
2 racks of spares were trimmed and seasoned with Hot FSB and Sweet Seduction.
They joined the 8 pound pork butt that has been on since 8 AM. The pork butt was seasoned with Hot FSB
and put in the Grid Iron, burning cherry pellets, at 225. I am using the 12 inch tube smoker today with
Cookin pellets Perfect Mix. Currently the butt is at 131 and I will be wrapping at 160.
Chicken was marinated for 24 hours in Mojo Criollo then seasoned with BPS Money. Put on the Weber Performer
using the small Vortex and 1 chunk of cherry wood.
Corn was seasoned with melted butter, 1 tsp of Penzeys Roasted Garlic and 1 tsp of FSB Hot.
Corn into the Sous Vide Supreme for 1 hour at 183 degrees.
Drumettes are done!
Ribs are done! Glazed with a mixture of Lambert's Sweet Sauce of Mine and Dr. Pepper for the last 30 minutes.
Pork is done and pulled. All the juice in the foil is from the butt. I did not add anything to the butt when I foiled.
Your plate, enjoy!
The grand baby decided that she would help grandma eat her corn on the cob! She will be 2 on Saturday.
Delicious dinner and worth the effort to cook it!
