Or at least trying to cook like he does. Budda brought his pit home on Saturday and we threw down with substantial quantities of artery clogging meats. Since I haven't been around we probably haven't done this in about two years.
I cooked four racks of ribs, some brats, four chicken halves, a brisket, and some onions w/garlic. This all started Friday night with prepping all the meats. It takes a while to skin, block, cut, chop, tweak, and prep everything. I even tried brining a few chickens (which I had never done).
On Saturday Budda had the pit fired up early in the morning. Unfortunately, the wind picked up to 30mph gusts and we fought it all day. Optimally, we cook at about 225-f. With the wind, it was hard keeping the pit up to 200-f. Because of this, it was hard to get the meat as tender as we wanted it. The flavor was spot-on, but it could have been more tender. As a general rule, ribs are ready when you go to pick up a rack and the bones just slide out of the meat.
We had a few folks show up and bring various side dishes. Plenty of beer and Jack Daniels were consumed along with various forms of simple gambling games. Surprisingly enough we didn't play any poker, but stuck to basic things.
The Grand Total of food? Four (or was it five?) briskets, eight racks of ribs, a pork loin, about a dozen brats, four chicken halves, a ton of skirt steak (rib scraps), and more side salads and stuff than you could shake a stick at. After eating, cleaning up a bit, and hitting the hot tub I finally crawled back in bed at about 1:30 am, completely wiped out. Another pit day down, and I hope there are more!
I cooked four racks of ribs, some brats, four chicken halves, a brisket, and some onions w/garlic. This all started Friday night with prepping all the meats. It takes a while to skin, block, cut, chop, tweak, and prep everything. I even tried brining a few chickens (which I had never done).
On Saturday Budda had the pit fired up early in the morning. Unfortunately, the wind picked up to 30mph gusts and we fought it all day. Optimally, we cook at about 225-f. With the wind, it was hard keeping the pit up to 200-f. Because of this, it was hard to get the meat as tender as we wanted it. The flavor was spot-on, but it could have been more tender. As a general rule, ribs are ready when you go to pick up a rack and the bones just slide out of the meat.
We had a few folks show up and bring various side dishes. Plenty of beer and Jack Daniels were consumed along with various forms of simple gambling games. Surprisingly enough we didn't play any poker, but stuck to basic things.
The Grand Total of food? Four (or was it five?) briskets, eight racks of ribs, a pork loin, about a dozen brats, four chicken halves, a ton of skirt steak (rib scraps), and more side salads and stuff than you could shake a stick at. After eating, cleaning up a bit, and hitting the hot tub I finally crawled back in bed at about 1:30 am, completely wiped out. Another pit day down, and I hope there are more! 
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