Here are some of the pictures of our BBQ adventure at Hog Happenin’ in Lincolnton. I am awaiting the pictures of our pork butt turn-in and the brisket. I was a little busy when it was time to get the pork butt entry together. I’ll post them when I get them.
The first picture is something I put together for our dinner Friday night. It is called cevapi. This is a Serbian version (has ground pork and the recipe was slightly modified by me) of a Bosnian recipe. They are mini, causeless sausages. These had equal parts ground chuck, ground lamb and ground pork, with a little diced bacon fat thrown in. Hub thinks I should have added more garlic. I’ll locate the link for the recipe and post it later. They would make some killer burgers in their own right. Wing Commander made some a while back under a different name. I had them for lunch last week and they were wonderful.
The second picture is our cooking setup. We had my MAK 2 Star, Hub’s Memphis, a Weber kettle, and a 22” WSM.
The third picture is our prep area. Hub bought a new trailer to haul all his gear around to competitions. This was the first trip with the new trailer.
The fourth picture was the cevapi on my MAK.
I loaded up the 2 pork butts (pre-trimmed weight was 19.3 pounds) with Fine Swine and Bovine in the fifth picture.
In picture six the butts went on the MAK at 225 for about 12 hours.
Picture seven shows our neighbor’s cooking setup. They had several 22” WSM’s and a Vision (BGE knockoff that is way cheaper). As it turns out, our neighbor was Bigdog, a fellow LTBBQ member and his SIL. We trash talked back and forth quite a bit. Really nice guys, however.
Picture eight shows some chicken and rib prep time. Can you spot the “secret” ingredient?
Picture nine shows thew spares that had been trimmed for competition, just waiting for their rub.
Picture ten show some happy ribs.
The next picture shows some chicken thighs getting happy.
Following that the chicken is almost ready for the Memphis.
The ribs are ready for the Memphis, also.
Now the chicken thighs are grill ready.
The chicken is out of the grill and waiting to be prepped for the next stage of cooking.
Here is the new pan waiting for some foil and then back onto the grill.
Sparky will recognize this honey. We used it when it was time for some foil love for the ribs.
Here is the first step of FL.
This is one of the money muscles that I pulled shortly after this picture was taken. It was perfectly cooked when it was time to slice into medallions.
Now the chicken is out of the grill and sauced.
The chicken is in the turn-in box and ready to be delivered to the judging area. Hub is a really great teacher. He taught me how to prepare the grass in the box to better show off our entries. Grass is curly leaf parsley. He was comfortable enough with my abilities to allow me to do the final grass touch-up and “fluffing” of the grass before turn-in.
Bone cutting time.
We had three slabs of spares to cut our mandatory six ribs for presentation. We put a seventh fib in for the table captain. They were perfectly cooked also. They exhibited the perfect bite and pull from the bones. No fall-off-the-bones ribs here!!
Here were are prepping the pork butt for the box. We put six medallions of the money muscle, a “pile” of barked pork and a “pile” of pulled pork in the box.
Here is a close-up of some “barked” pork.
Here is a close-up of some pulled pork.
As I mentioned earlier, as soon as I get the other pictures of our pork box and the brisket, I’ll be posting them.
Art
