My biggest BBQ

[voidecho]

Ok....late update. People finally left. The hits were the wings and the PSB. People absolutely loved the beef....way more than pulled pork. Riblets were a little dry in my opinion. Not sure why.

Chicken wings were awesome. Indirect smoke for about an hour, then grilled to crisp up and basted with my wing sauce.

PSB was almost gone. Served with provolone and a horseradish sauce. I didn't go with a typical roll for the PSB. Just went with small hamburger buns. Wanted to use the same thing for PSB and pulled pork and wanted it small so people could try both.

On to pics. Couldn't get many pics. Theses were a bunch of my wife's work friends. I would have embarrassed her by taking too many food pics.

Chicken wings...almost gone.

Riblets...

The star...

Too much food for one plate, but what I started with. No time to pretty up the plate.

 

[BRBBQ]

Looks great and I sure like ribblets

 

[ssv3]

That's how you do it. Killer grub bro!

 

[pjtexas1]

Looks like a successful cook. Perfect plate, only 1 vegetable. I would have hurt myself but it would have been worth it.:thumb:

 

[smoke ninja]

Nice cook.

Folks love pulled beef. The two most requested bbq items i get are pulled smoked beef and ABTs.

 

[awscwi]

very nice, I've never tried the chuck roast like that. Need to give that a try.

 

[Clay-b-que]

What did you do to the PSB exactly??? And what kind of wing sauce? I am going to do some wings like that next weekend. Nice cook!

 

[JonP]

That beef / pepper / onion combo looks great! Made my mouth water. Can you share the recipe - steps?

 

[voidecho]

For the Port Smoked Beef, I bought two seven bone chuck roasts. Didn't check weight. They were probably 2-3 inches thick. Coated them with SPOG and on to the smoker until they reached 165.

I got the bed of veggies ready in the disposable pan. Sliced up two large onions, two green bell peppers and two red bell peppers. Diced up two jalapeños and six or so cloves of garlic. Added in a bag of sliced mushrooms. Laid the roasts on top and poured about 1/2 a cup of roostershire, about one cup of Guinness, and maybe 1/2 a cup of chicken stock. Didn't measure. Foiled and back into the smoker until it probed tender at around 205 or so. Took a couple hours.

After that I took the meat out of the pan, wrapped it and put it in a cooler. Put the veggies, uncovered into the oven at 350 for probably an hour until most of the juice had reduced. Shredded the beef and mixed it with the veggies. Served with provolone and a horseradish mayo.

 

[ShadowDriver]

That looks like a stellar cook! I love the idea of making everything into smaller serving sizes / pieces so that folks could try it all w/o getting completely stuffed (or, rather deciding how to get themselves completely stuffed after trying it all)!

I've never tried it, but you about have me sold on trying the PSB sometime in the near future.

I'll bet you sleep well tonight...

 

[voidecho]

Coated the wings with basic BBQ rub and Franks Red Hot. Let sit for about 30 minutes. Smoked indirect on Weber with charcoal and apple chunks for about an hour. Then removed wings, added charcoal to crank up heat and grilled the wings for a few minutes. Basting them with sauce while they grilled, then basting more after they were done.

My sauce is basically half BBQ sauce, half Franks simmered with some butter, vinegar and honey. I usually add something to spice it up, but left it tame for the masses.

 

[voidecho]

I slept well but had to get up early to take a friend turkey hunting today. Long day in a blind.

 

[brimclau]

Thx for the pics and recipe! Definitely going to give that a try. Looks amazing

 

[MAB52]

Thank you for sharing. That cook was awesome. :thumb:

 

[true_smoker]

Does the warmer stay on the lower temp, are does it get as high as the main chamber?

 

[dano]

Everything looks great!

 

[voidecho]

Does the warmer stay on the lower temp, are does it get as high as the main chamber?

Sorry, completely missed this. Looks like it hovers about 50 lower, but I can pull the extra 1/4 inch plate in my firebox and I'm guessing that'll warm up the vertical more. Haven't played with it enough.