Previous: It's Peaceful at Night.....#1

[1buckie]

Brian asked about the firing of many kettles at once, so here ya go.....

This is a previous post from elsewhere, instead of doing this:

"Again, not to be pimpin' the 'Ring, but I could post the links from "The Smoke Ring" to several of the cooks, they're pretty extensive to re-construct here....OK idea?"

I figured out a relatively simple way to  copy the whole sets & move them for your viewing pleasure.....

Some of the pics have already showed up here, but these are 'in context'


It's peaceful at night.......







So I'm all done with Memorial services, hopefully for a long while,
but there's always some good reason to cook stuff !!!

Last Sunday of the month,
Somebody else bought a 24# bag of tri-tip.....
Somebody gave me a big can of beans......
I got a new t-shirt.....



Any number of reasons......

Set for a slow burn on 2 tri-tip....



Kinda heart shaped, isn't that nice ?



Injected with some woosty type stuff & rubbed with fine ground tarragon
& some Montreal steak spice I got from MacEggs....

Did some pork butt (Ron's 'In the House)
& used that big can of beans underneath ~~>




One pan with honey & sweet stuff & one with savory additives....
Both with shreadded pork from leftovers......



In they go ~~~>



After a couple of hours, pull out the pork on the grate, insert bean pans & run beans for about 5 hours....




While this is going on, gotta get some deep fried tater salad
fixed up....
As this recipe develops, I'm slowly but surely moving towards 50 / 50 bacon & taters....





Not worried enough to get that Maverick 732 out of the package yet,
the dawgs will wake me up when it's "Time to Check the BBQ"

Next AM ~~~>

Beans.....



Pork...



Wish this pic would have been better, it was a small chunk of bark that stuck to the grate (cook's treat)
& I stuck the Screamin' orange in there....Reading: 200.4°
Just over the legal limit .....



While the tips are finishing, we'll need some kind of appetizer that isn't just zucchini...Ahhh, 'turds & choinks !!



& something special for dessert...
Dessert 'turds...

Straight cream cheese, several blueberries, on top of a habanero, bacon wrap & go...





the blueberries distract ya while the top of yer head blows up, these ones were hot !!!

They get to ride in the little bus...



But wait, there's more !!!
Remember that Tri-tip ?



Been going about 13 hours @ 190° more or less...

Peel the fat cap, which cooked on the topside the whole time....



& shread it...



Pan 'o beefy goodness !!



Load it up & get across town to set up the rest of the stuff

Zucchini...



Grilled tri-tip (searing the outside edge)



Injected with a bit different mix than the pulled stuff, seared, grilled @ 400° for 30 -35 min. to well done...




The nice lady that bought the bag of tips asked if "I was slicing something up back there?"....
I traded her for helping me get a pic of what marinated, injected,
cooked with fat cap up tri-tip comes out like ~~>





^^^^^^
That's a dam droopy 3/8" slice, in my estimation.....

Thanks, Betsy !!!!

Everybody had a good time & got real full....



Oh, & one buddy of mine had dessert 1st ~~~>



Fruit salad & a hab / blueberry 'turd !!!!


A long, but fun weekend.....

Thanks fer lookin' !!!

[sparky]

What a bunch of great food and fun ! 

[Duke]

An awesome cook hands down!

[1buckie]

Thanks, Duke & sparky....

These once a month things are where I've really got my cooking chops down.....

It's great practice & a good place to test out recipes & methods

[TheFinkFarm]

1buckie, I have looked at all the cooks you posted and they look fantastic. I have noticed you put the charcoal in a ring around the edge of the coal grate and have pieces of wood thrown in. I assume this is lit on one side with lit charcoals and allowed to burn around.
Does this method have a name? How long does it burn? Do you have to add charcoal for the cook? What temp do you get out of this method? I am very interested in this method and may try it myself.

[1buckie]

TheFinkFarm
Or Fink, if I may be so bold, the various names I've heard are 'fuse' or  'snake' or' ring of fire'

I'll start on one end with about 8 lit coals or maybe a few more & on the daisy wheel kettles it will settle in at approx. 235° ~ 260° & run for about 10 ~11 hours before fiddling is required.....
For newer style helicopter vents set about half open to get about the same result.
Top vent all open, although I've heard of people even reducing the flow on all of them to go really long & low

This was an easy step for me as I used to run banked coals at slower burn / lower temps for all kinds of things & then saw a few different write ups on "Smoke Ring" for a slightly extended version of what I was already doing......

It works really good for the large cuts, brisket, pork shoulder, clod roast & even the larger ribs when just rotating the grate now & then to avoid letting them get over the heat.......

It really pays to spend a little time setting the coals & wood up as it will run that much more smoothly & even heat over the length of the burn, try to look for getting good contact all down the line.....
The wood will heat up as the charcoal burn gets close & approximates heating wood splits on an offset cooker, it's warmed & primed to burn clean when each piece lights !!!

I've found using the small inexpensive grate therm right next to the meat works just fine for a quick check, which I'll do maybe 3~4 times during the bulk part of the cook;
the last 45 minutes I might open several additiional times to check internal temp & fiddle around with the end of the burn, if need be.....

The above are generally true for where I live, your conditions may vary & have an effect (air temp, wind, humidity, type of charcoal, etc. )

Hope this explains it some, other ?'s ask away !!!

[TheFinkFarm]

Thanks Buckie! I'm gonna try that method tomorrow with some country style ribs. I'm planning about a 3-4 hour cook.

[Troy]

wow. that's a big cook

great post!