Independence Day Weekend Food

DMW · July 2016

So this weekend I camped out at my buddy's place and cooked, drank, and ate.
I don't feeling like writing an essay, so here's some pics.

Friday night to start
Rack of lamb with Dizzy Pig Red Eye Express

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Ahi Tuna Steaks

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Saturday early AM I put an 8.5# untrimmed brisket on. Not sure how much I trimmed off. Partway through, I put some pork belly strips on rubbed with Dizzy Dust.

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For lunch some sockeye salmon with Dizzy Pig Raging River

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Some ribs, I think with Raging River

Brisket wrapped and belly cut up for burnt ends.

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ABTs over the ribs

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Brisket done

Someone brought one of those bacon wrapped meat and cheese pies to egg. The bacon was gummy on the to bottom so we pulled it out of the pan and on the grid to finish. Turned out pretty good. I think the key is with these to cook most of the way in the pan, then pull it out once it has firmed up to finish.

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And that was it for Saturday night. There were some other things cooked, but I didn't get pics.

Early Sunday AM (around 1), the star of the show went on.

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Around noon, more pork belly strips for pork belly burnt ends. Saturday was a trial run to confirm timing, Sunday was the main event.

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Cooked a few burgers for lunch and snacks, here's one.

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Apps on the eggs. Wings, bacon wrapped tots, and ABTs. There were more ABTs and bacon wrapped dates, didn't get pics of those.

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And piggy was ready

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The pig was 93# dressed and we had plenty of leftovers. Probably because of the amount of apps we served. We served around 120-130 on Sunday and no-one left hungry or thirsty.

And he rented a soft ice-cream machine, so there was that.

And I think there were sides and salads somewhere, I didn't notice.

I have more pics, but that's enough I think.

We had a blast, I was exhausted yesterday, turned in around 9 PM, which is really unusual for me.

Hope everyone had a great holiday, one of the best on the calendar in my opinion.

Eggdicted_Dawgfan · July 2016

Dammit man!

theyolksonyou · July 2016

Sounds like we were on the same page BAC wise. Looks like a great weekend.

Golfguy77 · July 2016

Good god! That was one heck of a weekend cooking.

DMW · July 2016

@Eggdicted_Dawgfan @theyolksonyou @Golfguy77 - Thanks, we had a blast.

Legume · July 2016

Nice work! How is the belly for burnt ends ? I've been using the boneless country style ribs (sliced butt), but wonder about using belly whenever I see it all sliced up at Costco.

saluki2007 · July 2016

Good god that's a lot of food. I think I gained 5pds just looking at this thread. Curious about the burnt ends as well.

tarheelmatt · July 2016

Man, that looks like a lot of fun and all the food looks awesome!

Hotch · July 2016

Wow ! You guys must have had a great time. The grub look amazing. Did you find any time to rest and enjoy a few beverages? Nicely done sir.

da87 · July 2016

Just Amazing - well done!

Gunnar · July 2016

What a boatload of food....many great meals.

pescadorzih · July 2016

Damn Dwayne! That was a lot of cooking.
I was wondering on the weight of the pig.
Ours was a 90#er, not sure if on the hoof or dressed weight. I didn't get it, just delegated to cook it.

DMW · July 2016

@Legume and @saluki2007 - Thanks! The pork belly burnt ends are amazing. Melt in your mouth combo of flavor, fat, and a bit of meat. That said, these are an app. I certainly would not want to eat a plate of these.

@Hotch - Not much time to rest Fri-Sun, but there was time for beverages.

Resting happened on Monday.

@pescadorzih - What did you cook your hog on?

And everyone else, thanks!

SGH · July 2016

@DMW Brother D, I'm going to keep it short and to the point. It looks fukking incredible my brother. If I had a triple seal this cook would certainly earn it and then some. With that said and aside, I proudly give this cook the double seal my friend.

SGH · July 2016

I'm stunned that this post was not still on the first page when I bumped it. What more could anyone want.

SGH · July 2016

DMW said:

D, as great as everything looks, there is just something about this burger that beckons to my inner slob. I could really put a hurting on 6 or 8 of those about now.

SciAggie · July 2016

This is one of the most inspiring posts I have seen in the year or so I've been hanging around here. That pig is spectacular.

bgebrent · July 2016

Damn Dwayne, you killed it. Wish I'd been there for all that beautiful food! Next time I see you, you better weigh more than me!

pescadorzih · July 2016

@DMW, it was a homemade pit. I don't even know what it was in its prior life. They usually cook chicken on it. But the tray was made for a pig as it had a drain built into it.
I was concerned about temp management, but it held temp very well.

caliking · July 2016

Dude, that's like the grand slam of BGEgging!! I lost count of the animals and cuts you dished up.

Bravo!

johnnyp · July 2016

@DMW did you do anything special for the pork belly burnt ends, or same technique as burnt ends from country style ribs/butt?

I have some pork belly strips in my freezer that could use this treatment.

pescadorzih · July 2016

@DMW here's a couple pics of it.

DMW · July 2016

@johnnyp - Typical burnt end treatment. I used DP Dizzy Dust, smoked for 4 or 5 hours until tender. The cubed up and in a pan with more rub and sauce. For sauce I used The Shed Southern Sweet. Back in the smoker for another hour or so. Give them a try.

DMW · July 2016

@pescadorzih - I like the looks of that pit, old school.

pescadorzih · July 2016

@DMW, I'm trying to decide if I want to do a brisket in it next year. I used a 40# bag in it for the pig and still had coals left after 10 hrs. As shown in the one pic, I only lit the coals in the center and let it burn out towards the ends.
Could I do a pseudo turbo brisket in 10-12 hrs? I normally do a 20 hr cook for packers.

DMW · July 2016

pescadorzih said:

@DMW, I'm trying to decide if I want to do a brisket in it next year. I used a 40# bag in it for the pig and still had coals left after 10 hrs. As shown in the one pic, I only lit the coals in the center and let it burn out towards the ends.
Could I do a pseudo turbo brisket in 10-12 hrs? I normally do a 20 hr cook for packers.

You can certainly cook a brisket in 10-12 hours. The 8.5# I put on Sat around 7AM, took off around 6PM or so. I did wrap it as it was coming out of the stall and bark was decent.