A Grillin weekend!

bspitt

bspitt

Cajun in da Carolinas
Joined
Dec 16, 2016
Messages
575
Location
foothills of NC
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Had some friends over to enjoy the pool on Saturday. Sounds like a good excuse to grill.

Appetizers: Chicken wings from the charcoal Pit
3 flavors of Brats & hot dowgs from the Smoker

Meal from the smoker
Beef Short Ribs
Baby Backs
Untrimmed St. Louis
& some veggie garnish!


Sunday we went to a friend of the family's High school Grad party. Here is the wife ...not too sure she wants to try skin from the HOG...But she loved it!
 
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Meat looks good, but maybe a little heavy on the veggies.
 
You went hog wild, didn't ya? Hahahaha, I amuse myself.

Great job on the food. It looks marvelous.
 
bspitt said:
Had some friends over to enjoy the pool on Saturday. Sounds like a good excuse to grill.

Appetizers: Chicken wings from the charcoal Pit
3 flavors of Brats & hot dowgs from the Smoker

Meal from the smoker
Beef Short Ribs
Baby Backs
Untrimmed St. Louis
& some veggie garnish!


Sunday we went to a friend of the family's High school Grad party. Here is the wife ...not too sure she wants to try skin from the HOG...But she loved it!
Click to expand...

Do you have any more pictures of that cooker. I like the spit. What is cook time/turn rate and do you need a cover. I see one of these in my future.
 
nchunt101 said:
Do you have any more pictures of that cooker. I like the spit. What is cook time/turn rate and do you need a cover. I see one of these in my future.
Click to expand...
That spit is not mine - it was at a friends house. It did have a cover - long A-frame type built with 2x4's and roofing tin that was just tall enough to cover the hog. It was an old burnt-out fuel oil tank.
 
Foothillls of NC is a pretty vague description for me to find my way to your house. Guess I will just have to follow my nose next time you fire up. Looks great!
 
bspitt said:
That spit is not mine - it was at a friends house. It did have a cover - long A-frame type built with 2x4's and roofing tin that was just tall enough to cover the hog. It was an old burnt-out fuel oil tank.
Click to expand...
Thanks. I have a fuel barrel I had been planning to turn into a typical ENC cooker but that spit got my attention. Did the barrel have any doors cut to remove old coals? Any advice you have about how often to turn etc would be great.
 
FatboyFlash said:
I checked my inbox . I must have somehow missed my invite!
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FatboyFlash we need to check our spam filters cause I didn't get one either, I'm sure our security levels must be set to high LOL! Man looks good, dang now I'm hungry!
 
nchunt101 said:
Thanks. I have a fuel barrel I had been planning to turn into a typical ENC cooker but that spit got my attention. Did the barrel have any doors cut to remove old coals? Any advice you have about how often to turn etc would be great.
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Sorry - I dont have any advice - On the hog pic above, we just showed up and ate - it was already done when we got there. I didnt see any doors cut, but the top was plenty big to get a shovel in. I will be doing a whole small hog on my GMG Jim Bowie Smoker this fall though.
 
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bspitt said:
Had some friends over to enjoy the pool on Saturday. Sounds like a good excuse to grill.

Appetizers: Chicken wings from the charcoal Pit
3 flavors of Brats & hot dowgs from the Smoker

Meal from the smoker
Beef Short Ribs
Baby Backs
Untrimmed St. Louis
& some veggie garnish!


Sunday we went to a friend of the family's High school Grad party. Here is the wife ...not too sure she wants to try skin from the HOG...But she loved it!
Click to expand...
It all looks good. The ribs look awesome. That friend of the family, I bet that's one fine whole hog BBQ. I can tell he knows what he's doing by looking at that pit. Nothing fancy, just know how.
 
bspitt said:
Sorry - I dont have any advice - On the hog pic above, we just showed up and ate - it was already done when we got there. I didnt see any doors cut, but the top was plenty big to get a shovel in. I will be doing a whole small hog on my GMG Jim Bowie Smoker this fall though.
Click to expand...
10-4. I thought on how to make one of these all night. How are you doing the lamb?
 
I have a small shoulder. I'm going to debone it and rub it down with EVOO, garlic, basil, parsley, salt, pepper - and roll / tie it up tonight.

Tomorrow - Smoke it to internal temp ~ 150F with the smoker between running between 200-225F. Thin slice it and serve it in a pita as a Gyro with tzatziki sauce (that I made last night), sliced black olives, tomatoes, lettuce, red onions.

Here is what I'm trying to duplicate:
http://www.letstalkbbq.com/index.php?topic=20592.0
 
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bspitt said:
I have a small shoulder. I'm going to debone it and rub it down with EVOO, garlic, basil, parsley, salt, pepper - and roll / tie it up tonight.

Tomorrow - Smoke it to internal temp ~ 150F with the smoker between running between 200-225F. Thin slice it and serve it in a pita as a Gyro with tzatziki sauce (that I made last night), sliced black olives, tomatoes, lettuce, red onions.

Here is what I'm trying to duplicate:
http://www.letstalkbbq.com/index.php?topic=20592.0
Click to expand...

That looks really good. I haven't done it in a few years but cooking a whole lamb is a lot of fun. We salt/pepper the entire lamb then stuff garlic cloves in the meat and cover with fresh rosemary. Cook until medium. It is a whole lot easier/quicker than doing a hog. Only problem is there are not many leftovers.
 
Not too painful. I didn't load it on too heavily. Put a tiny bit of Habenero b'cue sauce over it also. The rub has a little citurs something in there so it is pretty balanced. I might load it heavy on a chicken breast this weekend for a grilled chicken sandwich. Think that might be good.

Oh, had some pretty hot, garlic wings too. And in the process of not quite excessive beer consumption.
 
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