Well my roommate and I had some friends from out of town come down for a concert and stayed with us for a couple of days. I decided to show off and made a brisket, ribs, and some quick sides. Most everything had at least one component that went onto the kettle. I didn't get any prep shots, only finished shots.
Here was the brisket coming off the kettle and getting ready to be wrapped up. I cooked it in one of my performers with the ring of fire method using Kingsford Blue and Maple wood. I did a 3 layer ring so the temperature was cruising at about 325 degrees. Brisket was rubbed with 50/50 by weight Kosher Salt and Butchers style course ground pepper.
(http://i.imgur.com/Dbhy9vC.jpg)
Here are some terrible pictures of the sliced brisket flat and cubed up point.
(http://i.imgur.com/Wa7GFLR.jpg)
(http://i.imgur.com/Cgv2sld.jpg)
(http://i.imgur.com/rQPmQGH.jpg)
I did 2 racks of spares, trimmed to St. Louis cut ribs and the tips on another performer using a blend of Kingford Blue and Kamado Joe Lump with maple wood running at about 350 degrees. I rubbed them down with Butchers BBQ Premium Rub.
(http://i.imgur.com/R4z6dcN.jpg)
Some sweet potato drop biscuits. I dont have a biscuit cutter/empty can to cut out true biscuits. So i went lazy mode and just used 2 spoons and made drop biscuits. I had made the sweet potato puree earlier in the week for a previous dinner by roasting the sweet potatos on a kettle and adding other items. I used the left over sweet potato puree for these biscuits. Cooked in the oven.
(http://i.imgur.com/cU44Kut.jpg)
Some quick homemade coleslaw.
(http://i.imgur.com/jSa5hGL.jpg)
Simple tomato, cucumber, onion salad.
(http://i.imgur.com/OxerUWj.jpg)
Not pictures was some corn on the cob that I smoked in my kettle. My friends were talking about how they made ribs and would par boil them and finish them on their gasser and they liked them that way. I told them wait till they taste mine and then tell me what they think. They said that they were the best ribs they had ever had whether it be from a restaurant, other peoples ribs, or their own ribs. They also loved the brisket, I was surprised that they never had bbq brisket before.
One of my friends commented on how this must of been a pain in the butt to cook. I told him that it honestly wasn't very hard and told him BBQ isn't hard, that it just takes a long time in the cooker. Her response was "How do you casually cook a feast on a Saturday afternoon?"
The coleslaw took me 15 mins to prepare early in the morning. The cucumber/tomato salad took 15mins to prep right before I sliced the meat. The sweet potato biscuits took a total of maybe 30 mins from mixing to baking them off. Corn took 5 mins to chop the ends off of the corn and onto the cooker with husks and silk still on. Brisket 15mins to prep and then about 6 hours on the kettle, ribs about 15-20mins to prep and about 3-4 hours on the kettle.
Thanks for looking and sorry for the terrible quality pics.
That is a terrific cook. Looks great!