Easter weekend cooking continues: keeping the traditions alive

[chingador]

I went into detail on my fish fry thread yesterday on our Easter traditions. Generally, holy Saturday means getting up a bit hungover, licking your wounds, cleaning up from the fish fry (huge undertaking. What a mess). Once that is done, we boil up a bunch of eggs. The kids dye up the eggs. While that is going on we get the BBQ pits going and do a bunch of ribs, sausage and some chicken. And we start drinking again. It is a great day.

Even though we are all scattered, I am still making Q. Got 3 racks of ribs, 2 STL spares and 1 loin back. Going to deliver a half rack of spares and LB to each of my neighbors for their dinner tonight. Neighbors on one side are elderly and don’t get out much. The others are really young with kids. They always compliment on the great smells coming from my yard so I really felt it was time to reward them for being so cool about things.

Also I am doing a 9lb pork butt overnight for Easter dinner.

My Pitt is using the last of the B&B mesquite pellets and will transition really soon to Cookin Pellets 100% hickory.

I really like the mesquite pellets. I have decided that these will be my main cooking pellets moving forward. The flavor and amount of smoke is perfect, I am sold. I am really ready to LOVE the cooking pellets 100% hickory too. But they are pretty pricey and not locally available so if I like the. It might be more of a special occasion deal

I plan on a redux of my pellet review tomorrow or Monday to include my thoughts on the CP hickory.

That is it for now. Hope you all are having a great Easter Saturday

 

[SweetHeatBBQnSC]

Stampede is getting worked out!

 

[chingador]

Oh yeah. It is a grizzled veteran by now. The poor Primo is feeling neglected.

 

[ShadowDriver]

You folks really know how to make a weekend of it.

Keep the thin blue rollin'.

 

[chingador]

I think we are getting some good color, no? About ready to pull and deliver to the neighbors.

 

[chingador]

Aaaaand we are done. Ribs are delivered to the neighbors. I kept the more stubborn rack for me and the misses. Past rib cooks were done at 250, maybe 275. I did this one at 225 and was concerned it might be too Smokey. Not the case here. Yeah the smoke flavor is pronounced but not overbearing. I still believe that 250 is the right number. Either way, very happy with these ribs. The Rec Tec is a rib cooking machine. Pork butt going on in a couple hours

 

[chingador]

Alright. Put the pork butt on around 7:30 last night. Rolling nice blue smoke from the Cookin Pellets 100% hickory. Woke up early this morning with the internal temp close to 185. Cooking quicker than anticipated. Flipped the Butt over and reinserted the probe. Now reading 178. Cranked temp down to 210 to slow things down a bit. Went and played tennis for 2.5 hours, came home and still at 178. Temp back up to 225 and temp is ever so slowly creeping up. Should be off of the pit at noon where it will rest for an hour then be chopped.

A note on the Cookin Pellets hickory. This is my first time cooking with hickory pellets. I really like the smell of these pellets. Smells like the real deal. Like I am standing next to a stickburner. No feed issues so the pit kept rolling all night and all morning. At this point a big thumbs up. But I really do want to try B&B hickory as well as Lumberjack. For the money, I still really like the B&B mesquite. That might be my main pellet.