And we're off!!

Jamieoro

Looks like fun! Enjoy. Looking forward to your Picts

cazzy

This view was making me a lil too relaxed...

so I took a 5 minute break and did something productive. I put some Nomex I had laying around to good use. Like a glove! B-)

lousubcap

Gonna be quite the cook-with a great set-up...too bad the famous wings didn't make the menu cut...

Goose53

Cazzy,

 

My invite musta got lost in the mail, but I'm only about 90 minutes north of you. What time we eatin'?

cazzy

Goose53 said:

Cazzy,

 

My invite musta got lost in the mail, but I'm only about 90 minutes north of you. What time we eatin'?

We're serving at 1:30pm sharp...don't be late! :P

shtgunal3

Awesome! I am tuned it. Can't wait to see how it turns out.

cazzy

lousubcap said:

Gonna be quite the cook-with a great set-up...too bad the famous wings didn't make the menu cut...

I would have liked to make them...but that has a lot do with me liking to eat them.

shtgunal3 said:

Awesome! I am tuned it. Can't wait to see how it turns out.

I'm going to try to get as many pics as I can throughout. I've now been asked to take some wedding photos. I told my mother-in-law that I brought my camera for the food, not people. How many hats can I wear? Lol

canegger

I'm going to try to get as many pics as I can throughout. I've now been asked to take some wedding photos. I told my mother-in-law that I brought my camera for the food, not people. How many hats can I wear? Lol




Just get the people to stand by the food for pics

shtgunal3

Send me the pics of all the food and the bridesmaids. B-)

cazzy

First time working with aged meat and the smell was a little weird.  I'm pretty sure it was the blood that was putting off the unfamiliar order.  Man, is this one nice big ol' cut of beef!!  The fat cap was a little thicker in some areas, but the marbling looks awesome and the point is freaking huge...me likey!  

Before I threw her on at 6pm.

Egghead_Daron

That looks beautiful! I can hardly wait for the finished product. That sounds like a lot of fun for your weekend. Before I got an Egg I would have thought that was an impossible task to cook that much by one person. Now that I have the Egg I realize that it is not impossible at all (maybe a little insane, but not impossible) Have a great time and I second the request for pics of the bridesmaids with the food!

Dyal_SC

You have one very lucky family!

Scottborasjr

Going to be a fabulous meal I'm sure. Enjoy the cook and the family time @cazzy

Chubbs

@cazzy, impressive endeavor. I am sure you will knock it out if the park. Keep the updates coming buddy

cazzy

Boston Butt on at 10pm.  

I moved my times up 1 hour on the brisket and the butt...in case you didn't notice.  

smokesniffer

Caz U Da Man. You are going to have a great time. Good on you for being such a big help.

cazzy

Poultry removed from the brine, rinsed thoroughly, and patted dry.

These bad boys are ready to get their pellicle on!!

cazzy

As of 5:30, the point is at 180, flat is at 170, and the butt is at 170. My goal is to pull them off the grill at 12:30, which gives me up to 7 more hours of cook time.

I think I should be able to let them ride through without a temp adjustment. We're at about 235 grid. Thoughts?

The entire car port smells unreal.

Egghead_Daron

I don't know that there has ever been a time that I was wishing I could go to a wedding. Until now. I would let them ride at least a little longer and not raise temp unless I had to in the last maybe 2 hours.

cazzy

Egghead_Daron said:

I don't know that there has ever been a time that I was wishing I could go to a wedding. Until now. I would let them ride at least a little longer and not raise temp unless I had to in the last maybe 2 hours.

Lol, thanks for the compliment daron! I'm at a wedding and get bbq during the ceremony...works for me!

Yeah, that's what I'm thinking too. I think it will work out, just may have to hold their hands the last couple hours.

lousubcap

@cazzy-I'm with you and Egghead_Daron with monitoring the temps for now.  That said, I have seen the proverbial "second stall" happen in the low to mid 180's where it has taken 4 + hours to move about 4-5*.  Sounds like you have it well in-hand. 

Are you a participant in the wedding or can you just mingle in your smoke infused clothes teasing everyone til food time?   Great undertaking!

DomCal

Wow. Looks like a good day of eatin ahead!

cazzy

lousubcap said:

@cazzy-I'm with you and Egghead_Daron with monitoring the temps for now.  That said, I have seen the proverbial "second stall" happen in the low to mid 180's where it has taken 4 + hours to move about 4-5*.  Sounds like you have it well in-hand. 

Are you a participant in the wedding or can you just mingle in your smoke infused clothes teasing everyone til food time?   Great undertaking!

So funny you say that Cap. I just said to myself that I think I'm in a second stall. Been at 180 range for a bit and I noticed the temp dropped a lil earlier. I bumped it up 10 degrees and I'll re-evaluate at 8:30.

Nope! Just doing the Q which is fine by me!

tazcrash

Looking good. Can't wait to see the feast

Foghorn

+1 on don't shift gears and kick in the turbo yet.

cazzy

Foghorn said:

+1 on don't shift gears and kick in the turbo yet.

Yep, for now, I just turned Eco off to get a lil bit more HP.

cazzy

Ok, I'm going to use this combo grill for chicken and sausage. It has a offset box...if I fill it up completely with lump, are these things able to get up to roasting temps?



Or do I need to put lump in the main compartment like you see in the pic? Yes, I know it's not an egg but I know y'all have experience with stuff like this. Lol

Foghorn

I feel like I should use the turbo - to drive down there from San Antonio and get some food.

Dyal_SC

You will probably have a hard time reaching roasting temps with the side firebox. I used to smoke roast chickens indirect placing the coals in the main chamber. Place a drip pan in the center with coals to the sides of the pan. Then place the chickens on the grate over the drip pan. But if you hafta cook all of the chickens at once, you may want to attempt using the side firebox I guess.

Charlie tuna

Every side firebox i have used required the fire in the "sidebox" --  plus a small fire in the main box just to get the heat flowing thru the main box.  This just cuts the startup time down.  We have found out that the heavier the main box's metal is made out of, the better the convection flow.  Which makes each one different.