Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: javahog2002 on March 10, 2013, 06:04:17 PM
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Tried out the updated charcoal basket on the Smokemaster Offset. Worked better in that the fire did not jump the barrier. It burned a good 4 hours before a reload.
(http://i1077.photobucket.com/albums/w478/javahog2002/DSCN1170_zpsa62bc3dc.jpg)
Coated an 8.5 lb butt with yellow mustard followed by "The South Shall Rub".
(http://i1077.photobucket.com/albums/w478/javahog2002/DSCN1164_zps80683c8d.jpg)
Dropped on the pit at 5:30 am. Here's the butt after 5 hours.
(http://i1077.photobucket.com/albums/w478/javahog2002/DSCN1165_zps4aee9b1b.jpg)
Pulled membrane and seasoned 2 racks of baby backs with Fiesta Fajita Seasoning (No Salt or MSG).
Dropped them on the pit at 1:00 pm.
(http://i1077.photobucket.com/albums/w478/javahog2002/DSCN1166_zps8f092fc1.jpg)
Pulled everybody from the pit at 5:30pm. Sauced half the ribs and foiled all of them and put them in the oven's warming drawer.
(http://i1077.photobucket.com/albums/w478/javahog2002/DSCN1167_zpscd35dd07.jpg)
Foiled the butt with a little apple juice and moved to the oven for 45 minutes.
Sorry too busy eating to take a shot of the plated results with the deviled eggs and slaw. :-\
We have some left if you are hungry ;D
(http://i1077.photobucket.com/albums/w478/javahog2002/DSCN1171_zpsef2d6d69.jpg)
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Your butt looks awesome, Java! :o HA!!! good looking cook, buddy!!
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Glad your basket worked out better. The food looks good, i know how hard it is to take pictures when you are hungry ;D