So I've alluded to this feast in a couple of other threads (mainly my smoker build thread). For those that don't know what I'm talking about, here's the run down:
Every summer my wife an I throw the "Caveman BBQ", where I smoke a ton of ribs, make some salt potatoes, and corn on the cob. When the food hits the table, you aren't allowed to talk. You have to point and grunt! There are no utensils, hands only (including any dishes to pass)! If you're caught talking, something is getting thrown in your general direction!
This took place this past saturday, July 9th. I have a few pics, but not a ton (unfortunately).
Fri: Procured the ribs and various other food stuffs. Got it home and stowed away until I was ready to prep it.
36 racks in the fridge!
Can you say ABT's?!!?!!!?
An hour later and all 80 are made up!
Back in the fridge along with all of the now prepped ribs. We removed the membrane (I hate that job), rubbed them down, then put them back in foodsaver vacuum sucked bags.
What good is a BBQ without any beer? Here are the 7 kegs waiting to go on tap. Waiting to go on tap: 2 kegs of the House Citra Pale Ale, 2 kegs of a Franziskaner clone, a keg of Rye Pale ale, a keg of Maibock, and a keg of Pilsner.
But they'll have to wait until one of the three kegs already on are kicked! Already on tap: House Citra Pale Ale, Dark Lager, Dry Irish Stout.
Sat: After a refreshing nights sleep (I could really get used to this!), it's time to get the smoker ready! Step one, remove the solid plug on the back of the smoke chamber.
Pass the probe wire through the hole.
Wrap the rubber stopper around the probe wire, and push it into the hole on the inside of the smoke chamber.
Take the split plug, run the probe wire through it, and screw it back into the plug on the outside of the smoker chamber. Then plug it into the Stoker.
Every summer my wife an I throw the "Caveman BBQ", where I smoke a ton of ribs, make some salt potatoes, and corn on the cob. When the food hits the table, you aren't allowed to talk. You have to point and grunt! There are no utensils, hands only (including any dishes to pass)! If you're caught talking, something is getting thrown in your general direction!
This took place this past saturday, July 9th. I have a few pics, but not a ton (unfortunately).
Fri: Procured the ribs and various other food stuffs. Got it home and stowed away until I was ready to prep it.
36 racks in the fridge!
Can you say ABT's?!!?!!!?
An hour later and all 80 are made up!
Back in the fridge along with all of the now prepped ribs. We removed the membrane (I hate that job), rubbed them down, then put them back in foodsaver vacuum sucked bags.
What good is a BBQ without any beer? Here are the 7 kegs waiting to go on tap. Waiting to go on tap: 2 kegs of the House Citra Pale Ale, 2 kegs of a Franziskaner clone, a keg of Rye Pale ale, a keg of Maibock, and a keg of Pilsner.
But they'll have to wait until one of the three kegs already on are kicked! Already on tap: House Citra Pale Ale, Dark Lager, Dry Irish Stout.
Sat: After a refreshing nights sleep (I could really get used to this!), it's time to get the smoker ready! Step one, remove the solid plug on the back of the smoke chamber.
Pass the probe wire through the hole.
Wrap the rubber stopper around the probe wire, and push it into the hole on the inside of the smoke chamber.
Take the split plug, run the probe wire through it, and screw it back into the plug on the outside of the smoker chamber. Then plug it into the Stoker.
