Birthday Party

All other recipes including your personal favourite and any seasonal tips to share

Birthday Party

Postby Vindii » Sun Jan 22, 2012 5:43 am

Party for my daughters birthday today. Shes 4 now.

16lb brisket and (2) 8lb butts

Image

Moinks are made and waiting

Image

Butts are pulled and in the cambro. Took 12.5 hours at 250. Brisket needs a little bit yet. Going to pull it soon and cut off the point for some burnt ends. Just lit the other keg for the moinks

Image

Image

Also having 7 layer salad, mac n cheese, baked beans, cole slaw, and fruit salad.

Everything came out great. My burnt ends could have used more time in the keg but I only had 2 hours. They were still good though. Got one butt left but that was by design. Brisket is gone.

Brisket done

Image

Sliced brisket, burnt ends, pulled pork, moinks

Image

Mac n cheese and beans

Image

Fun was had by all.
User avatar
Vindii
Registered Member
 
Posts: 428
Joined: Fri Mar 18, 2011 5:11 pm
Location: Milwaukee WI, USA

Postby Wunderdave » Sun Jan 22, 2012 6:32 am

Great looking 'cue Vindii, I know from personal experience how much work it is to put together a cook like this. Good call on the spare pork!

You do any competition BBQ?
Wunderdave
Registered Member
 
Posts: 491
Joined: Sat Jul 02, 2011 9:12 pm
Location: Golden, Colorado

Postby DanMcG » Sun Jan 22, 2012 11:50 am

It all looks fantastic, thanks for sharing the pic's. And happy birthday to your daughter!
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby grisell » Sun Jan 22, 2012 12:38 pm

Looks great! :D I hope she liked it.
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby SausageBoy » Sun Jan 22, 2012 3:27 pm

Looks delicious!

:D
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

Postby wheels » Sun Jan 22, 2012 3:46 pm

Superb.

Phil :D :D
User avatar
wheels
Global Moderator
 
Posts: 12187
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Vindii » Mon Jan 23, 2012 3:30 pm

Wunderdave wrote:
You do any competition BBQ?


Thanks for the comment everyone.

I haven't done any competition cooking yet but I went to a couple last year to watch and I'm thinking about entering a couple this coming summer. I still need some practice though. I think it will be fun though.
User avatar
Vindii
Registered Member
 
Posts: 428
Joined: Fri Mar 18, 2011 5:11 pm
Location: Milwaukee WI, USA

Postby omnivore » Mon Jan 23, 2012 4:26 pm

smell of bbq in the middle of winter is fantastic
omnivore
Registered Member
 
Posts: 10
Joined: Fri Mar 09, 2007 6:57 pm
Location: Toronto, Ontario, Canada

Postby Wunderdave » Mon Jan 23, 2012 4:58 pm

Vindii I have done a couple KCBS comps as head chef. It's a ton of fun and with two keg cookers you're well on your way to having enough equipment to pull one off. PM me if you have any questions.
Wunderdave
Registered Member
 
Posts: 491
Joined: Sat Jul 02, 2011 9:12 pm
Location: Golden, Colorado

Postby Vindii » Mon Jan 23, 2012 5:11 pm

Wunderdave wrote:Vindii I have done a couple KCBS comps as head chef. It's a ton of fun and with two keg cookers you're well on your way to having enough equipment to pull one off. PM me if you have any questions.


Thanks. I may have some questions as I get into it more.

I think my first goal would be just to have the 4 different meats cooked and ready to turn in on time. Keep it simple to start with. :D
User avatar
Vindii
Registered Member
 
Posts: 428
Joined: Fri Mar 18, 2011 5:11 pm
Location: Milwaukee WI, USA

Postby Massimo Maddaloni » Mon Jan 23, 2012 9:59 pm

Vindii wrote: I still need some practice though ...


Yeah, you do: the colour of the brisket kinda sucks. As a personal favor I'll dispose of it for you. I'll pay shipping.
Massimo
Massimo Maddaloni
No one knows more than all of us (quoted from Zulululu)
Massimo Maddaloni
Registered Member
 
Posts: 285
Joined: Fri Dec 03, 2010 5:36 pm
Location: South Western Montana

Postby BriCan » Tue Jan 24, 2012 8:33 am

Oh my giddy aunt --- one cannot fathom what will be done when the poor girl reaches her teens if you are cooking up a fine spread like this when she is only four.

Hope she and the family had a wonderful day

by the way I am with Massimo on this I really do think that brisket looks a tad over done, if you ship it this way I can make sure for you :wink:
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada


Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 1 guest