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Author Topic: First "Big" Cook  (Read 5541 times)

weldboy

  • WKC Ranger
  • Posts: 1417
Re: First "Big" Cook
« Reply #15 on: October 31, 2015, 07:04:40 AM »
Looks great! That's a big cook to take on! Props to you sir

Hell Fire Grill

  • WKC Performer
  • Posts: 2049
Re: First "Big" Cook
« Reply #16 on: October 31, 2015, 07:06:31 AM »
If it was me I'd hold them in the kettle with a small fire running 130-140*(wrapped if you must), if theres any fuel left, rather than use the box that cooks in the kitchen. After you get one holding, as the others finish they can go in there too.

Your guests will be more impressed to see you serving from the kettle, especially if one is still cooking & creating that mouth watering BBQ smell.
You can't always get what you want....but if you try sometimes you get what you need

Mozfan00

  • WKC Brave
  • Posts: 124
Re: First "Big" Cook
« Reply #17 on: October 31, 2015, 08:38:14 AM »
Just pulled the last two off the kettles.  The bark was looking good and after 17 hours I felt it was time.  Temps were hitting 192 and 193 respectively. Now they are sitting and sweating.

Same thing when I took these bad boys off the kettle, melting in my hands.  Now the real test will come when I shred and serve!

Final pics coming soon!
22.5" 2013 Black Daily Cooker "AT" OTG
18.5" 2013 "Bud Light- Carne Asada" Promo kettle
22.5 "1983 Blue "E" OTS & 2002 "DU" SJ

crowderjd

  • WKC Ranger
  • Posts: 1573
Re: First "Big" Cook
« Reply #18 on: October 31, 2015, 04:05:06 PM »
Keep up the good work! 
Chasing the impossibles: Westerner, Custom, Meat Cut!

jfbincypress

  • WKC Brave
  • Posts: 344
Re: First "Big" Cook
« Reply #19 on: October 31, 2015, 05:07:48 PM »
I never "crutch", and love the enhanced bark. I generally smoke butts 14-16 hours, and pull @ 202 to rest for an hour in a cooler.

Definitely lay a couple towels on the bottom of a cooler, wrap meat in foil, and cover with a couple of towels...this will hold temp for 4-5 hours easily, been there done that.


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Mozfan00

  • WKC Brave
  • Posts: 124
Re: First "Big" Cook
« Reply #20 on: October 31, 2015, 11:41:18 PM »


Was a hit!

Thanks all for your advice.  Looks like I'm learning  something

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22.5" 2013 Black Daily Cooker "AT" OTG
18.5" 2013 "Bud Light- Carne Asada" Promo kettle
22.5 "1983 Blue "E" OTS & 2002 "DU" SJ

Jon

  • WKC Ranger
  • Posts: 1351
Re: First "Big" Cook
« Reply #21 on: October 31, 2015, 11:59:38 PM »
Those look delicious. Good job. I'll bet it was a fine time cooking.

Mozfan00

  • WKC Brave
  • Posts: 124
Re: First "Big" Cook
« Reply #22 on: November 01, 2015, 08:15:29 AM »
https://vimeo.com/144282039

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22.5" 2013 Black Daily Cooker "AT" OTG
18.5" 2013 "Bud Light- Carne Asada" Promo kettle
22.5 "1983 Blue "E" OTS & 2002 "DU" SJ

MikeRocksTheRed

  • WKC Performer
  • Posts: 3329
    • The Kettle Cookers (facebook group)
Re: First "Big" Cook
« Reply #23 on: November 02, 2015, 06:38:19 AM »
Nicely done!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

Tommy B

  • WKC Brave
  • Posts: 382
    • @tommybrooker
Re: First "Big" Cook
« Reply #24 on: November 05, 2015, 08:32:12 AM »
3 butts for 30 people? Did you end up with leftovers? I have cooked two butts at a time once. Just curious to know if that was enough, too much or too little for a group of 30. Nice job!
Hotty Toddy!

Mozfan00

  • WKC Brave
  • Posts: 124
Re: First "Big" Cook
« Reply #25 on: November 11, 2015, 12:11:41 PM »
It was way too much 2 would've been fine.  Had no problem sending left overs home though lol

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22.5" 2013 Black Daily Cooker "AT" OTG
18.5" 2013 "Bud Light- Carne Asada" Promo kettle
22.5 "1983 Blue "E" OTS & 2002 "DU" SJ

Tommy B

  • WKC Brave
  • Posts: 382
    • @tommybrooker
Re: First "Big" Cook
« Reply #26 on: November 12, 2015, 12:07:08 PM »
my hunch was it may be more then needed but glad to know. There is no problem with some leftovers!
Hotty Toddy!

Big Dawg

  • WKC Ranger
  • Posts: 1057
Re: First "Big" Cook
« Reply #27 on: November 12, 2015, 03:15:08 PM »
Looks like you've got it under control.  Save that juice from the drip pans. I run it through a fat separator and use it to moisten the pulled pork, especially if you'll be holding it for a while.  Nothing but flavor there.





BD
The Sultans of Swine
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22.5 OTG - Little Man/26.75 - Big Kahuna