Weekend BBQ

Epicurean Exploits - Food and Recipes
1

I had a few people over for BBQ this past weekend for an end of tuition party.
Just a picture of the meat before I started. We have 4 racks of spare ribs, 4 rack of baby backs, 3 large chickens and 2 pork shoulders (well 1 1/2).
This is after the rub.
Loading the smoker with the pork shoulders and birds.

2

This is after a couple of hours in the smoker.
This is when they came out.
Here are the spare ribs when they came out of the smoker.

3

More ribs.


The pork shoulders and chickens were pulled and sauced. The ribs were sauced on the grill to give them a good crust.
This was served with baked beans, mac and cheese, cole slaw, butter milk biscuts, salad, rolls, etc.


Andy

4

When’s the next one?

[beg.gif] [beg.gif] [beg.gif] [beg.gif]

We need to have Landreth up to Boston so we can have our own version of Iron Chef - BBQ Style. [highfive.gif]

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Just name the time and place…

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IIRC Andy had summer BBQ somtime last year in June or July…

hint… hint… [gen_fro.gif]

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This weekend at my house!!! [beg.gif]

Andy - when can we have The Duel??? Hungry bellies want to know!

8

I think we have it slated for August this year but Michael Mal. could confirm that.

Bill, if you can make it up in August, that would be great. I’ll make sure we keep you posted when we set the date.

We could do a cook off if you want or you can just come up and enjoy.

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I’ll be the third entrant [rofl.gif] and will make my special blend of burned baked beans [cheers.gif] .

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I would never even attempt a cookoff without my own gear there. I would come and watch & drink. End of August might actually be doable on my end.

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I was a fan of the frozen sausages right out of the bag and then onto the grill. [diablo.gif]

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[rofl.gif]

Hey, at least I have an apt (back then) - we’re still not sure you even have a place!

13

Looks like some great food…how many people did you have?

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We had around 35, give or take a couple. The hard part is we had it inside because we weren’t sure if it was going to rain. Not easy finding indoor seating for 35 people.

15

Andy, those are some mouthwatering photos. Knowing how some of that tastes from the past 3 summers just whets the appetite even more!

We should plan the Andy BBQ IV any time that is convenient for you and the whole gang. We were indeed targeting August, but the exact date will be up to you! We’re doing June at Pete’s, supposedly July at Rob’s (with some sort of pig head thing he wants to do!) and hopefully August at the Jepeal BBQ Pit in Billerica…

Would be great to open that up to some Berserkers. Hell, if you can cook for 35 last weekend…

16

Hey Andy,

Am I seeing correctly that you don’t trim the spare ribs? Is this something you’ve chosen not to do for taste reasons or for ease? Do you remove the membrane and cut off the diaphragm flap?

Anyway, just an interested bbq’er here…

Dan

17

I used to - but I don’t any more. About the only thing I do now is cut off the chine bone if that’s attached (it wasn’t on these ribs) and trim some fat, if needed. I still smoke the chine bones, they become the cooks share :slight_smile:

I leave the flap and the membrane on, because frankly I don’t think removing them really does anything. Removing the membrane lets you get your rub on the back side of the meat between the bones, but that’s such a small percentage of the meat I don’t really see it as a big deal.

I also find leaving the membrane on helps keep the racks togther while they’re cooking, especially when they hit the grill and the meat is tender.

Andy

18

Thanks, Andy! Interesting. I really trim the hell out of a rack (competition-style) and put all the leavin’s in the smoker on a lower level. (Makes for a lot of “cook’s prize”, but what the heck, I’m the one slaving over the hot smoker all day long, right?) I may try your method some weekend soon.

Kind of surprisingly, the ribs racks I got from Costco the other weekend had the full chine bone in tact. I actually just cut that whole flap off and extracted the bone and threw the whole piece on the smoker. May have been one of the tastiest pieces.

19

Wow! That’s a LOT of meat!

I’m going an 8 lb butt plus 2 large chickens now on the smoker for tomorrow when I’ll smoke another 3 racks of ribs. That’s nothing compared to what you had going.

I do strip the membrane off the ribs just because I prefer the texture without the crispy membrane to bite through when eating.

I can’t wait till August, it’s one of the best events of the summer. Anytime you want to take a break from hosting let em know. Who knows, maybe we could make it a twice a summer event? :smiley:

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I’m listening, Gerry! I could easily see it!!