BBQ The thin blue smoke of tastyness

And dessert.

 

Been smoking a long time and have now gone completely to the dark side. I am pellet only these days with a fec100 and a pg500.

I can say from much personal experience that I love my fe gear. I usually do shorter smokes on the pg and overnights on the fec, but love them both.

 

What do all these abbreviations mean?

 

What was the occasion Jason?

 

I do an annual neighborhood cook called SmoketoberFest where we pull out all the stops. I usually cook on my Kamados, but for this event, I get to use my neighbor's custom-made stainless stick burner; I truly enjoy cooking on it. This was our 10th year for the event and cooked a record 175 pounds of meat including pork ribs, pork butt, brisket, short ribs, chicken, and kielbasa. We smoked with mostly cherry wood with a little hickory as well as hardwood charcoal.

Starting it up


Loaded up.


Pork Ribs


Short Ribs - A big hit, worth the extra cost at $4.79 per pound


Proper Burnt Ends

 

The FEC and PG are model designations that Cookshack - the worlds greatest maker of outdoor cookers - uses. The Fast Eddy Cooker (FEC) is a smoker operating on pellets. The Pellet Grill (PG) is a grill operating on pellets. Mine is but a lowly SM500 and it's the best thing in my food arsenal. More info at http://www.cookshack.com/

Vesteroid, I would have dinner with you anytime...

 

Tell me this wasn't in East Norriton, and/or it was strictly limited to residents of your neighborhood. I'm going to be kicking myself for at least a year if I could have attended and sampled those incredible looking ribs and briskets. (I'm in Philly.)

 

@DougS awesome pictures! that grill looks bad to the bone.

Every year my parents church does a BBQ dinner thingy. They sell BBQ plates: sandwich, coleslaw, baked beans, pickle, dessert. Sold about 250-300 this year. I bought a plate for everyone at work.
They do Carolina style and Tennessee style.

Thanks for the info!

 

I just put some pork loin in brine. Canadian Bacon!!

So now I need to build a cedar smoke house... Any tips?

 

Dave since you know BBQ, I learned all my craft from my life long friend Kendall lamp. He was Tuffy stones partner for several years including the first time he won the world championship.

Tuffy is a super guy and always willing to help.

I never compete, I only cook for friends and family, but I love cooking.

 

is that copper handled knife an ealy?

 

larrybard, it was in East Norriton and while it is technically a "local neighborhood event", I enjoy having friends and BBQ lovers "stop by for a taste" while I am cooking before the neighbors show up. I'll try to remember to let you know next year.

Brad, that is indeed a copper pipe handled Ealy Petty. I picked the blade up from Del at the ECG he attended a few years ago and was in such a hurry to use it, I put the "Home Depot Special" handle on it and never looked back. The other blade by the tongs is my Harner, another awesome knife. -Doug

 

I have seen that knife in action before!

 

Doug, That's great to hear. I have already put it on my calendar to follow up on next year. (Too bad I can't find any website that mentions it.) Thanks much, Larry

 

I volunteered to help out at a little fundraiser locally. Krewes, Pirates, Thieves and Maiden's (huh?). All I had to do was turn it into serving size pieces.




I almost, not quite but almost, got tired of the thin blue smoke.

 

Thats a good days work Dave!
I do know what you mean about tired of the smoke- its almost like its too much by the end of a long day. Especially if you have been feeding a stick burner for 13 hours.

 

Have been a little slack as of late, but still managed to get a couple of wing sessions in.
Looking forward to the holidays, will be spending some serious Thin Blue time....

 

Pulled pork.

 

Looking good Jason!! I need to try and do some pulled pork soon, no idea why but I haven't done it yet