Howdy guys and gals,
Yesterday I had a little party/cookout for my bday with about 30 of my closest friends and family. BBQ and alcohol one me and sides from them. Works every time for obvious reasons. :biggrin1:This was my second cook on my new LSG vertical offset but first brisket, spares, chicken, sausage.
I know a few of the brethren wanted to see a cook in my new LSG so here it goes:
I lit her up at 6:30am and fed the last stick at 3:30pm. Total sticks of various sizes used were 14 for the whole 9 hours of cooking. Plus another 2-3 hours after the last stick where the pit temps were 200* range before it died down completely. So about 11 hours total on 14 sticks with the last 2 hours being usable for warming and such. I was feeding sticks about 45 mins midway-ish and after that it was a stick every hour almost like clockwork.
Now the pics:biggrin1:
Started her up with a charcoal base and a stick. Warming up stick in the oven.
Prime briskie and a butt ready to go in
About 3 hours in and both brisket and butt were at 160* IT
Butcher papered the brisket
Foiled the butt
Time for the ribs to go in
Four STL ribs and they nicely fit on just one rack
A little after I put the chickens in. 5 chickens halved and again on one rack
A little after that I put the sausage in
Time for a little break. It's been a looooong time since I had Miller since I'm into craft and microbrewery beer mostly but I just craved it while I was at the store and grabbed some.
She's doing her thing
Some homemade croutons in the oven
Coming along fine
Chicken's looking amazing
A few more drinks and time to serve
Only pic of the chicken before I took them off
Some much more food but here's a plate pic
Needless to say but this was by far the most delicious bbq I've made yet.
Thanks for looking!!
Yesterday I had a little party/cookout for my bday with about 30 of my closest friends and family. BBQ and alcohol one me and sides from them. Works every time for obvious reasons. :biggrin1:This was my second cook on my new LSG vertical offset but first brisket, spares, chicken, sausage.
I know a few of the brethren wanted to see a cook in my new LSG so here it goes:
I lit her up at 6:30am and fed the last stick at 3:30pm. Total sticks of various sizes used were 14 for the whole 9 hours of cooking. Plus another 2-3 hours after the last stick where the pit temps were 200* range before it died down completely. So about 11 hours total on 14 sticks with the last 2 hours being usable for warming and such. I was feeding sticks about 45 mins midway-ish and after that it was a stick every hour almost like clockwork.
Now the pics:biggrin1:
Started her up with a charcoal base and a stick. Warming up stick in the oven.
Prime briskie and a butt ready to go in
About 3 hours in and both brisket and butt were at 160* IT
Butcher papered the brisket
Foiled the butt
Time for the ribs to go in
Four STL ribs and they nicely fit on just one rack
A little after I put the chickens in. 5 chickens halved and again on one rack
A little after that I put the sausage in
Time for a little break. It's been a looooong time since I had Miller since I'm into craft and microbrewery beer mostly but I just craved it while I was at the store and grabbed some.
She's doing her thing
Some homemade croutons in the oven
Coming along fine
Chicken's looking amazing
A few more drinks and time to serve
Only pic of the chicken before I took them off
Some much more food but here's a plate pic
Needless to say but this was by far the most delicious bbq I've made yet.
Thanks for looking!!
