Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresvi...
THE STORY
So there's two kids (Alex and Michael Tegg) in Marquette Heights, IL who's father recently passed away from cancer and who's mother is NOT doing well at all. Mom and the two kids live in the house that's been in the Tegg family for decades and they need to raise money to help pay off the mortgage so they can stay there.
THE EVENT
Dan Chambers (Chambersuac) was asked if he'd be willing to cook the pork for this event, which would sell pulled pork sandwhiches, chips or homemade potato salad, a homemade cookie and a drink for $5. All proceeds go to help the Tegg Family.
THE BRETHREN
Chambersuac (Dan)
Harbormaster (Clark)
Wampus (Kempis)
Two of Clark's boys (Joseph and Andrew) came down and were a GREAT help and addition to the team. Also, one of Dan's friends and churchgoers (Ray) also hung out and lended an extra hand when needed.
THE COOK
The "Fiery Furnace".....
The spot where the ribs and other meats were cooked and where we "hung out".....mainly because that's the only place that had shade when we started!!:thumb:
I arrived at the church at about 3 and Clark was already there. Prior to this event, we'd decided to not only cook various goodies to sustain the cooks throughout the night, but we also decided to do a little rib cookoff. SO.....Dan had picked up some spares on Friday morning and just after my arrival, Clark had his ribs prepped and on one of his WSMs. I fired up my SS UDS and then Dan's ribs were prepped and put on the bottom cook rack. Then I prepped my ribs and got them on. There was probably about 1 1/2 hrs difference between Clark's ribs and mine going on.
Here's how they all looked on the cookers at different stages....
Clark's ribs on his UDS after a couple of hours:
Here are mine on the top rack of the UDS after about 45 minutes, rubbed with SM Cherry and Spicy Apple:
And Dan's were under mine on the bottom rack. They'd been on about 1.5 hrs at this point at a little higher temp than mine:
My UDS was brought up to about 275 when we first put Dan's ribs on. Since his were laid down and on the bottom rack, they got a little more direct heat and thus, I think mine were picking up less heat than I though, which caused them to cook a LOT longer than I'd planned.
After the ribs went on, MOINK balls and ABT's were prepped. Clark and Dan made up two different varieties of ABT's. Clark's were whole japs, seeded and deveined and stuffed with smoked string cheese and diced dried cherries and, of course, wrapped in bacon. I don't have pics of Clark's precooked ABT's as my hands were busy prepping Dan's japs. :roll: Dan's ABT's were prepped Divemaster style......japs quartered, cleaned and stuffed with a mixture of cream cheese, shredded cheese (MJ?), pepperoni. I think I'm forgetting something, so I'll leave it to Dan to correct me.
Here's Dan making up his ABT's:
Ah yes.....I was suprised too. Dan offered the VBS families at a recent fund raiser for the church that if they hit the goal, he'd shave his head. This offer shattered the goal! Imagine MY suprise when I got to the church on Friday to THAT!!!!
Dan's ABT's all prepped and ready to go on:
MOINKS were skewered by Dan and on the WSM, under Clark's ribs....
AND.....Dan also made up a new invention (at least to me). It's kind of a stuffed pork chop wrapped with bacon. Here's how THAT went down....
Boneless loin chop, seasoned with rub and stuffed with some of Dan's ABT stuffing:
Rolled:
And then wrapped with bacon....... you'll have to just imagine it, because apparently, something's up with that particular photo, because photobucket will NOT upload it.
And THEN......Clark brought out the tri tip!
Rubbed:
Here's Dan putting on the chops and his ABT's. The trip tip was on the bottom rack of this (Clark's 2nd WSM):
And then stuff started getting done, and none too soon.....we wuz HONGRY!!!!
Clark's ABT's:
I REALLY liked the sweet element of these ABT's. The cherries were a great compliment to the saltiness of the bacon and the heat of the pepper. And the smoked string cheese......well, I mean it WAS smoked string cheese!!:roll::thumb:
Dan's ABT's:
These were also good. I liked them because they were bite sized. I've done ABT's in a "boat" before, but not a "1/2 boat". Great idea. THANKS DIVEMASTER!
MOINKS.....
And last but not least......the stuffed pork chop rolls:
^^^^THESE did NOT suck!!! Just sayin.....:roll:
Dan's oldest son, Joseph, manning the WSM, with Dad's supervision.....:becky:
TO BE CONTINUED ON NEXT POST........
So there's two kids (Alex and Michael Tegg) in Marquette Heights, IL who's father recently passed away from cancer and who's mother is NOT doing well at all. Mom and the two kids live in the house that's been in the Tegg family for decades and they need to raise money to help pay off the mortgage so they can stay there.
THE EVENT
Dan Chambers (Chambersuac) was asked if he'd be willing to cook the pork for this event, which would sell pulled pork sandwhiches, chips or homemade potato salad, a homemade cookie and a drink for $5. All proceeds go to help the Tegg Family.
THE BRETHREN
Chambersuac (Dan)
Harbormaster (Clark)
Wampus (Kempis)
Two of Clark's boys (Joseph and Andrew) came down and were a GREAT help and addition to the team. Also, one of Dan's friends and churchgoers (Ray) also hung out and lended an extra hand when needed.
THE COOK
The "Fiery Furnace".....
The spot where the ribs and other meats were cooked and where we "hung out".....mainly because that's the only place that had shade when we started!!:thumb:
I arrived at the church at about 3 and Clark was already there. Prior to this event, we'd decided to not only cook various goodies to sustain the cooks throughout the night, but we also decided to do a little rib cookoff. SO.....Dan had picked up some spares on Friday morning and just after my arrival, Clark had his ribs prepped and on one of his WSMs. I fired up my SS UDS and then Dan's ribs were prepped and put on the bottom cook rack. Then I prepped my ribs and got them on. There was probably about 1 1/2 hrs difference between Clark's ribs and mine going on.
Here's how they all looked on the cookers at different stages....
Clark's ribs on his UDS after a couple of hours:
Here are mine on the top rack of the UDS after about 45 minutes, rubbed with SM Cherry and Spicy Apple:
And Dan's were under mine on the bottom rack. They'd been on about 1.5 hrs at this point at a little higher temp than mine:
My UDS was brought up to about 275 when we first put Dan's ribs on. Since his were laid down and on the bottom rack, they got a little more direct heat and thus, I think mine were picking up less heat than I though, which caused them to cook a LOT longer than I'd planned.
After the ribs went on, MOINK balls and ABT's were prepped. Clark and Dan made up two different varieties of ABT's. Clark's were whole japs, seeded and deveined and stuffed with smoked string cheese and diced dried cherries and, of course, wrapped in bacon. I don't have pics of Clark's precooked ABT's as my hands were busy prepping Dan's japs. :roll: Dan's ABT's were prepped Divemaster style......japs quartered, cleaned and stuffed with a mixture of cream cheese, shredded cheese (MJ?), pepperoni. I think I'm forgetting something, so I'll leave it to Dan to correct me.
Here's Dan making up his ABT's:
Ah yes.....I was suprised too. Dan offered the VBS families at a recent fund raiser for the church that if they hit the goal, he'd shave his head. This offer shattered the goal! Imagine MY suprise when I got to the church on Friday to THAT!!!!
Dan's ABT's all prepped and ready to go on:
MOINKS were skewered by Dan and on the WSM, under Clark's ribs....
AND.....Dan also made up a new invention (at least to me). It's kind of a stuffed pork chop wrapped with bacon. Here's how THAT went down....
Boneless loin chop, seasoned with rub and stuffed with some of Dan's ABT stuffing:
Rolled:
And then wrapped with bacon....... you'll have to just imagine it, because apparently, something's up with that particular photo, because photobucket will NOT upload it.
And THEN......Clark brought out the tri tip!
Rubbed:
Here's Dan putting on the chops and his ABT's. The trip tip was on the bottom rack of this (Clark's 2nd WSM):
And then stuff started getting done, and none too soon.....we wuz HONGRY!!!!
Clark's ABT's:
I REALLY liked the sweet element of these ABT's. The cherries were a great compliment to the saltiness of the bacon and the heat of the pepper. And the smoked string cheese......well, I mean it WAS smoked string cheese!!:roll::thumb:
Dan's ABT's:
These were also good. I liked them because they were bite sized. I've done ABT's in a "boat" before, but not a "1/2 boat". Great idea. THANKS DIVEMASTER!
MOINKS.....
And last but not least......the stuffed pork chop rolls:
^^^^THESE did NOT suck!!! Just sayin.....:roll:
Dan's oldest son, Joseph, manning the WSM, with Dad's supervision.....:becky:
TO BE CONTINUED ON NEXT POST........
Last edited:
and Andrew unloaded the cryovacs of butts from the coolers and Joseph manned my camera. GO TEAM!
