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Author Topic: .: 2015 WKC Summer eCook :: DAY FOUR :: July 4th, 2015 :.  (Read 14563 times)

Craig

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Happy Birthday, America! Let me start of by saying that.  :D

At just after 0:00 hours the first cook of the big day has begun. Two Boston butts. (9.5 and 6.9 lbs) have been rubbed, and put on the blue MT with the CB stacker smoke hood.














More pics, kettles and food to come! Good night all!
« Last Edit: July 05, 2015, 05:56:43 AM by SixZeroFour »

RumBar

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #1 on: July 04, 2015, 03:22:51 AM »
Just putting my Boston Butt on now. Happy Fourth everyone!




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Idahawk

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #2 on: July 04, 2015, 05:41:46 AM »
Happy 4th of July  it's been near 100 here for weeks , were hitting the lake today so here's my dinner entry for the 4th

Kettle Chicken and Waffles

Franks Red Hot Kettle Fried Chicken
Waffles apple spice
Cheesy Grits casserole
Bacon Skewers

The watermelon weber courtesy of my girls , they found it on the Internet and made one :)
















Here's your plate



For desert
Bacon Wrapped fruit pies - cherry and apple




 


Sent from my iPad using Tapatalk
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Craig

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #3 on: July 04, 2015, 05:53:03 AM »
Looking great guys! Woke up at 0700 and checked the butts












Wrapped in foil and towels In the cooler they go! Guests will be here at 200pm



More to come!

Jeep

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  • Posts: 202
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #4 on: July 04, 2015, 06:02:00 AM »
Happy 4th!

Fatty on my uline Mini


Ebelskivers...on my red 22 Old Betsy...I dont have them looking good yet...but they are tasty







Swapped out to the griddle and did up some scrambled eggs.





Sliced up the fatty and crisped em up on the griddle




Have a safe day day today.





-Jeep
22 Performer - Black - AA ** 22 OTS - Black - Cajun Bandit - AD ** 22 MT - Burgundy - EO
18 OTS - Guinness - DZ **  SJG - Black - Turned into Mini WSM  ** SJS - Lime - AT (x2)

indy82z

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #5 on: July 04, 2015, 06:05:59 AM »
Awesome cooks already today...I almost feel bad posting my boring cook pictures..

Anyway, enjoyed breakfast so much yesterday, decided to do something similar on my 26'r.

Grill warmed up and putting a few strips of think cut bacon



Bacon looking really good...flipped it and added some sausage



Bacon about done..time to add cheese to the sausage



Time for the eggs with cheese on the top



and the final results...made a little too much eggs for the cheese to hold together so I guess I get a bonus of some scrambled eggs with my sandwich and bacon


Jason

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #6 on: July 04, 2015, 06:08:31 AM »
Happy 4th everyone!

We have a bunch of friends and family coming later this afternoon to celebrate the 4th and enjoy some BBQ. I just got the brisket (Costco Prime) on the kettle at 6am and will be firing up the WSM around 11am, to do up a couple racks of spares.

This is my first long cook on a kettle, wish me luck!

I set my coals (2x2x1) up last night. Stubbs... ;D with cherry and hickory chunks for the fire.



Kosher salt, cracked black pepper and granulated garlic is my rub for this 10lb hunk-o-meat.



Here we go!



Settled in at @ 275...



This is just before I flipped and rotated the whole set-up at the 4-hour mark.



Spares all prepped and ready for the WSM!



Lump, with some Apricot from the tree in our yard, is the chosen fuel for this cook.



Had a quick look at the 8-hour mark, with an internal temp of 190.

Not yet probe tender...



Brisket is almost ready! Meanwhile, ribs are gettin wrapped at the 3-hour mark...color looks good to me... 8)



*Day After Edit*

Right after I added the pic of the ribs getting foiled, guests started showing up. I wish I would have gotten a few pics of the plated food, but was just too distracted, oh well. I had a look in the fridge this morning and there are only a couple rib bones leftover.   
« Last Edit: July 05, 2015, 07:19:12 AM by Jason »

Craig

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #7 on: July 04, 2015, 06:10:07 AM »
I love seeing MBHs employed for long cooks. Especially redheads! Keep em coming!

MacEggs

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #8 on: July 04, 2015, 06:40:40 AM »
A Happy 4th of July to all you fine people in your great country!

This butt cook began HERE.  It was on for not-quite 8 hours overnight.

After resting, it pulled easily.  Not a pronounced smoke ring as I did not use a lot of salt. 
I was experimenting, so I didn't go with a rub.  Just S&P and a generous amount of brown sugar . Made for some delicious bark.

Fried up some eggs (on the stove).  ??? :-\   Piled on some pp, and chowed down.





Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

Matt_T

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  • Posts: 156
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #9 on: July 04, 2015, 09:11:05 AM »
Happy Independence day - Thank you to all the men and women who served and continue to serve this great country!

Breakfast is Ready! (earlier this morning)

The Preparation


'merca


The Set Up




The Table & Plate




Next up - grilling for 40+ people. Happy 4th!

Sent from my Nexus 7 using Tapatalk

Keep it simple stupid

MaxBobcat

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #10 on: July 04, 2015, 09:32:04 AM »
Okay, I am late to the party, but here's my entry...

She is still out there cooking..., but I've got a guard dog out there watching it.



But what is he guarding?



!!!


blieb

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #11 on: July 04, 2015, 09:50:07 AM »
andd.... that's a wrap!  Started prep work Thursday night.  Finished up Saturday morning.

1) Ready for the WSM after being rubbed and wrapped overnight.

2) Pulled off at 190, after about 12 hours
(fingers crossed)

3) Lot of fuel left after 13+.  I closed the vents and went to bed.  Chicken and faux ends in the morning.

4) Good morning!

5) After rest, fridge and cube.

6) Rubbed chicks.

7) Party time!

8) After some partying over heat.
A little longer ...

9) Finished chicks

10) Sauced fauxs

A labor of love.  Plated a wang with some ends and a Trader Joe's pretzel roll.  In all honesty I picked and ate too much so I was already full!

WKC Represent!
Smokers:    WSM 22" | WSM 14.5"
Performers: Plum SS  | Red Fade SS

Jeep

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  • Posts: 202
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #12 on: July 04, 2015, 10:08:30 AM »
Lunch is on...











First time on the wok...better than any take out.

-Jeep






Supper and my third meal of the day is ribs...should be ready close to 6.

My wife thinks this is too much grilling in one day...but i dont thing i 'grilled' anything today [emoji3][emoji12]
« Last Edit: July 04, 2015, 10:28:50 AM by Jeep »
22 Performer - Black - AA ** 22 OTS - Black - Cajun Bandit - AD ** 22 MT - Burgundy - EO
18 OTS - Guinness - DZ **  SJG - Black - Turned into Mini WSM  ** SJS - Lime - AT (x2)

1911Ron

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #13 on: July 04, 2015, 10:32:18 AM »
In the truck
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

SixZeroFour

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Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #14 on: July 04, 2015, 10:46:59 AM »
WKC Represent!


Haha Awesome!! BBQ Sauce ART right there!!
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