Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: flbentrider on June 28, 2014, 06:32:00 PM
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What ~130lbs of pork butt looks like
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7589_zps70696d88.jpg)
First pass - 4 butts - getting some cherry smoke
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7590_zpse2c7ea33.jpg)
Second pass - 8 butts
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7591_zps8c4894a2.jpg)
To be continued...
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Party at Bent's house! Heard it is BYOB
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Party at Bent's house! Heard it is BYOB
Bring Your Own Butt :P
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Fascinating,Im in on this thread..... 8)
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Oh yeah, watching this one!
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I put the first pass in the house oven after four hours on smoke.
The renowned Mr, Brown was the rub.
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Lookin' good Bent! I hope you're expecting a crowd! If not, several of the boys from here could put a good dent in all that PP on the way! :P
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Looks great.
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That is a whole lotta butt!
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Oh My ...... ;D ;D ;D
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Barnyards fear him....... 8)
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If there's an invite out there somewhere I'm in ;D
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That's a whole lot of butt !!! Don
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Lookin' good Bent! I hope you're expecting a crowd! If not, several of the boys from here could put a good dent in all that PP on the way! :P
Last count we have 130 RSVP'd guests, and they anticipate more that will show without... I told them no RSVP - you get a PB&J.
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Great job!! ... It's hard to beat a MAK ;D
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Very nicely done Randy!
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at 04:51 this morning:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7592_zpsdb3f26b8.jpg)
4 Were done:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7593_zps99d89dd0.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7594_zps288f97f1.jpg)
The last 4 came off at 08:45
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7595_zps99ef5c91.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7596_zpsfccaa7ab.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7597_zpsfee6fc2b.jpg)
Coolers full of love
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7598_zps0c753417.jpg)
The pulling station
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7599_zps4e0ef3b2.jpg)
OH YEAH!
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7600_zps4d0faef6.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7601_zpseb9f633f.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7602_zps83d012d6.jpg)
The beginnings of the dessert table
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7603_zpsa04ef333.jpg)
Serving line:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7607_zpsc65b0ee6.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7608_zps73f8dc89.jpg)
The first plate is served:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7609_zps16635225.jpg)
The line:
(http://i276.photobucket.com/albums/kk7/flbentrider/MAK/DSC_7610_zps09afcfbd.jpg)
I didn't get any plated pics.
At the start we were worried that we would have enough, since we had ALOT more people that we expected. I think it was a "loaves and fishes" thing, since we fed everyone (175-200) and still had enough left over to supply tonights youth group meeting (which is a good thing since the person that was supposed to be "on" for food has a 101F fever,etc). And there were still some left after that.
We had a great turn out, and everyone thanked me for the great bbq.
Mission Accomplished. I need a nap.
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Great job Bent! And it looks like everyone is having a great time! You done good sir! ;)
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Fantastic!
What a spread!!!
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Hey Bent, what was in your rub? I can't seem to get barkage like that on my Mak.
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Party at Bent's house! Heard it is BYOB
Bring Your Own Butt :P
D@mn, and I was hopin' it was Bring Your Own Bun.
Great looking spread ! ! !
BD
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Hey Bent, what was in your rub? I can't seem to get barkage like that on my Mak.
The Renowned Mr. Brown Barbecued Pork Butt, Memphis Rub; Smoke & Spice, by Cheryl and Bill Jamison.
Ingredients:
1/4 cup Black Pepper, fresh cracked
1/4 cup Paprika
1/4 cup Turbinado Sugar or Brown Sugar
2 Tbsp. Salt, Kosher
2 tsp. Mustard, dry
1 tsp. Cayenne pepper
(Makes enough for one 6 - 8 lb. Boston Butt)
I used 10X this - 2.5 Cups of pepper and paprika and (I used) Demerara Sugar.
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You done REAL GOOD! And. much more brave than I ever hope to be. Thought I had outdone many when I did four turkeys and two briskets for a big church feed a year ago. They scarfed up the brisket, had turkey left. Keep going!
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Now that's how the Pro's do it !
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WOW!!
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I am impressed, great looking meal.
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WOW.. great job Bent.. thats a whole lot of pork!!!
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Good job! Kick your feet up today..
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Now that was a heck of a cook FLB!
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WOW is right, that turned out fabulous. ;)
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Well he put those butts in their right place!!