My wife asked me what I wanted to do for my birthday. So I told her I’m cooking in the backyard (I couldn’t pass on the ideal of cooking on multiple Weber’s without an eye roll). We invited family over then I started to mash the panic button ( I only recently became the guy who doesn’t overcook everything.). With help from guys in the WKC and my Thermoworks tools, I pulled of cooking for 10 people. Shoutouts: With some help from
@Cellar2ful and a lot of help from
@Mike in Roseville it was a success overall. With more experience I’d do it again, if I could take a mulligan I’d just cook two items. I started with smoked pork baby backs on a 26er using a Smoke EZ (Mike I would have been totally lost without you)! Next up was rotisserie chicken on a pp cado (it was it’s maiden voyage with me) [Jim I would have been totally lost without you]. I finished it off with Jim’s mushroom appetizer, and chicken and beef kabobs on the vintage kabob ring and Ambassador. At the first sign of rain the ambassador will go in the garage so I can finish the restore and match the job Jim has done for me on the wheels. I’ve made some notes so moving forward my cooking will improve. If you’re new here or just lurking you should post and get to know people. WKC, It’s the best place to be and learn, bar none (IMHO).
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Topic: Birthday cookout (Read 1121 times)
