Weber Stuff: It's Peaceful at Night.....

This is a previous cookup.............

Some of the pics have already showed up here, but these are 'in context'


It's peaceful at night.......







So I'm all done with Memorial services, hopefully for a long while,
but there's always some good reason to cook stuff !!!

Last Sunday of the month,
Somebody gave me a big can of beans......
Somebody else bought a 24# bag of tri-tip.....
I got a new t-shirt.....



Any number of reasons......

Set for a slow burn on 2 tri-tip....



Kinda heart shaped, isn't that nice ?



Injected with some woosty type stuff & rubbed with fine ground tarragon
& some Montreal steak spice I got from MacEggs....

Did some pork butt (Ron's 'In the House)
& used that big can of beans underneath ~~>




One pan with honey & sweet stuff & one with savory additives....
Both with shredded pork from leftovers......



After a couple of hours, pull out the pork on the grate, insert bean pans & run beans for about 5 hours....



In they go ~~~>



While this is going on, gotta get some deep fried tater salad
fixed up....
As this recipe develops, I'm slowly but surely moving towards 50 / 50 bacon & taters....





Not worried enough to get that Maverick 732 out of the package yet,
the dawgs will wake me up when it's "Time to Check the BBQ"

Next AM ~~~>

Beans.....



Pork...



Wish this pic would have been better, it was a small chunk of bark that stuck to the grate (cook's treat)
& I stuck the Screamin' orange in there....Reading: 200.4°
Just over the legal limit .....



While the tips are finishing, we'll need some kind of appetizer that isn't just zucchini...Ahhh, 'turds & choinks !!



& something special for dessert...
Dessert 'turds...

Straight cream cheese, several blueberries, on top of a habanero, bacon wrap & go...





the blueberries distract ya while the top of yer head blows up, these ones were hot !!!

They get to ride in the little bus...



But wait, there's more !!!
Remember that Tri-tip ?



Been going about 13 hours @ 190° more or less...

Burn.............



Peel the fat cap, which cooked on the topside the whole time....



& shread it...



Pan 'o beefy goodness !!



Load it up & get across town to set up the rest of the stuff

Zucchini...





Beans out........



Pork............



Slaw & Deep fried Tater Salad.............



Other salads & sides folks brought..............



Grilled tri-tip (searing the outside edge)



Injected with a bit different mix than the pulled stuff, seared, grilled @ 400° for 30 -35 min. to well done...




The nice lady that bought the bag of tips asked if "I was slicing something up back there?"....
I traded her for helping me get a pic of what marinated, injected,
cooked with fat cap up tri-tip comes out like ~~>





^^^^^^
That's a dam droopy 3/8" slice, in my estimation.....

Thanks, Betsy !!!!

Everybody had a good time & got real full....





Oh, & one buddy of mine had dessert 1st ~~~>



Fruit salad & a hab / blueberry 'turd !!!!


A long, but fun weekend.....

Thanks fer lookin' !!!

dadsr4 said:

http://www.ratfink.com/

Click to expand...

There you go!!!

I got mine by just walking in to a real neat-o
place here in town....Sacramento Vintage Ford Parts.......on any given day, they have some real classic items on display right in the shop floor, exmp:



......or.....



Plus all kinds of other fun stuff......Elvis, Betty Boop, various 50's stuff, ancient drag racing cars, etc. Great place !!!!


As for the cooking, these are the cookups where I was able to get my chops (pork & otherwise) down on BBQ stuff......
Not an isolated event:
Most every last Sunday of the month, Feb. or March thru about October for the last 11 or 12 years, we'd put down a feed for friends, family & always get some folks who were just getting their stuff together (newly clean & sober, just off the street bein' homeless, etc.) & cook up & chow hard......
After a time, I started getting wise to the fact that it was just too much to try to cook a lot of grilling or shorter smoke items all on the same day, so I started cooking overnighters at home then hot-holding to transport & doing the more quick grilled stuff there......

A lot of times, it was about 35 or 40.....one time 85 showed up......I cooked my friends' (who live at the place w/ the big yard) wedding for 100~105 with 5 Webers & two guys cutting & serving in front of me.....other friends cooked for my wedding at the same place (they wouldn't let me NEAR the cookers !!!) for about 160 ppl.

Haven't been doing it this year as of yet.....everybody's either broke or distracted with other life stuff, but hopefully we'll get back on track here...............


Thanks for all the kind comments & hope you see some ideas you can use (hint, hint, Mr. Brisket !!!) :laugh:

AussieTitch said:

Me too :thumb: I thought RF had gone ages ago.
That food looks brilliant, I have a few K to go to get there, do you have a spare room? Mate

Click to expand...

My place is tiny, but there's reasonable accommodations nearby & I have cooked for Australians before....the wife's eldest daughter lives there & came with her boyfriend a couple of times.....:-o