Meatfest at Bob's house - 24 hours of meat pron

[Titch]

Save some for me,I be their in about 48 hours

 

[Bob in St. Louis]

Looks like I'll be needing to buy more meat.
I'll tell wifey. :becky:

 

[cowgirl]

Looking great so far Bob! :grin:

 

[CharredApron]

Oh Boy, I'm with Chris. Just call me Jed in St. Louis

 

[Bob in St. Louis]

Good morning all, good morning Jeanie and Jed!

Alarm went off at 5:00, here's what 5:05 looked like. Got a stick of cherry nested under 15# of Kingsford.
Our store quit selling the 17# bags. :twitch:

We've got a high of 46F with a 60% chance of rain this afternoon.
The WSM will be in the garage, just in case.

Time for some coffee and some early morning meat prep. :-D
More pics soon.

 

[Diesel Dave]

Ok you're off and fired up brother.

I'll try to check in on my way to your house :bolt:

 

[Bob in St. Louis]

Thanks Dave, see ya soon buddy! ha ha

The sun is beginning to come up. I'll greet it with a smile, a cup of coffee and some TBS.

The music accompaniment is Eric Claptons Crossroads Festival 2010 on the big system in the Man Cave.

The Man Cave bar and island running at full steam. I've never prepped this much down here before.
Usually for the bigger events, I prep in the main kitchen, but since the family is sleeping, I thought I'd make an attempt at being quiet.
Here's the scene. The major meats are out ready for trimming and rubbing.



Minor fail.
I thought I had a large aluminum turkey pan. Nope. I've got a 9x13 cake pan. crap.

Note the butt rubs. Also note (for the record) the booze isn't out. Yet. Coffee time for now. :becky:



A few peppers for the drip pans. Most of these will be stuffed and bacon wrapped later.



Chuck roast trimmed and covered with Kosher and fresh ground black pepper.



Butts trimmed and rubbed with "Simply Marvelous" and "Sweet Rub 'o Mine".



22.5 WSM is hot and ready for my meat. :shock:
Drip pan on the lower rack, with a rack on top of the pan, Butts on the "catch rack".
Top side is the Chuck Roast and Beef Ribs.
Days like this confirm that I've outgrown the 22.5.

 

[Bob in St. Louis]

The tune I'm currently watching on bluray...

Rock on Brethren. Rock on.

[ame="https://www.youtube.com/watch?v=x_ZeDn-hHGE"]Gary Clark Jr. - Bright Lights - YouTube[/ame]

 

[dwfisk]

Everything looks great. I have no doubt you and the family are in for a fun food day :thumb: We do the same thing a couple times a year with family & friends; we call it grazing.

 

[Bob in St. Louis]

..... we call it grazing.

That's the same thing my wife calls it.
I called it, "Smoked Snack Day". It sounds more...."Holiday-ish" ....that way. :laugh:

 

[SmittyJonz]

A single WSM doing all the cooking? :loco:

 

[ShencoSmoke]

A single WSM doing all the cooking? :loco:

That wsm is going to need a cigarette after that marathon....

 

[Bob in St. Louis]

Yip, the WSM is going to do it all!

9:00 and the family is beginning to stir. Time to prep for breakfast.

Bacon wrapped sausage patties. "Raw Nekkid Fattie Medallions", if you will.
The "big meat" is about three hours in. The beef ribs are starting to show some bone.
Have I mentioned this is my first time doing beef ribs?



I put breakfast around the outer rim as that's the hot spot.

 

[Big George's BBQ]

WOW what a great day you and your family will have Even though it will be like torture I will enjoy following this :biggrin1:

 

[Bob in St. Louis]

Thanks George. Sorry for the torture.....well...not really. :laugh:


Check out those beef ribs! :clap2:
About to take off the breakfast fatties and feed the hungry family (they're about to mutiny because it's taking too long).

 

[CharredApron]

Looking like a real breakfast fit for a king! Ribs are looking great too. I normally braise them at this point. So Dayum good!

 

[16Adams]

Pay attention newbies. When you can combine
1. Jalapeños
2. Nekkid
3. All day

Well you are no longer a beginner in the BBQ Universe

 

[Bob in St. Louis]

May I present to you, breakfast.
Chipotle cheese, scrambled egg, fattie bacon biscuits.

Photos seem a bit fuzzy, but it's too late for a second try. :becky:

 

[Bob in St. Louis]

Thanks for the advise on the braising Jed. Since this is my first time, I'm going "full plain", so I get a baseline for what they're like without getting too fancy.
Although....I am curious how I know when they're done. I assume it's like "the brisket buttah" test?
So far, I'm just wingin' it.

 

[Stingerhook]

All is looking good. I will have some breakfast please.