This here's another production with
@chuck s who I graciously allowed to do most all of the work. Because I'm just that kind of guy, generous to a fault.
So Chuck comes over and pitches an idea for a cookup and he's got a rack of ribs preseasoned from the Cajun butcher. I had a Boston butt already in the fridge and had been thinking about pork steaks. Done!
I'm getting my two main tools ready, a 22 and the 18 while my assistant cuts up the pork steaks, seasons them and then also preps the potatoes. I tell ya, it's hard work watching other people do "stuff". I'm tired just thinking about it.
Got 3 steaks cut and the rest of the butt with the bone got put in the freezer.
The 18 had the potatoes all to itself for quite a while, with a full chimney of char. They'd been setup with a large cut onion, Amish butter etc.
Later, we scrunched the foil pan to make room for one of the pork steaks, like so:
The other 2 pork steaks and rib rack did an indirect thing on the other rig, running some hot Coshell. After awhile, apple chunks had been added to both machines:
Emptied frozen bags of corn and peas ... seasoned up, more Amish buttah ...
What's happening now is we're waiting a few minutes for the kettles to both regain some heat. Both began hot and had been squelched and so, then opened back up. Didn't take long. This is also where the apple wood entered, for both.
I'm told patience is a virtue, so I do my part to help where and how I can:
Veggies on:
After a rib flip, small piece of beef added for the wife,
finished pork steak glamour shots:
and so:
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Everything was delicious, especially the parts I watched get cooked by my delegate. Which was basically everything.