Birthday Party

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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

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Moinks are made and waiting

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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

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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

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Sliced brisket, burnt ends, pulled pork, moinks

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Mac n cheese and beans

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Fun was had by all.
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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?
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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!
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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.
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Postby SausageBoy » Sun Jan 22, 2012 3:27 pm

Looks delicious!

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

Superb.

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

smell of bbq in the middle of winter is fantastic
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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.
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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
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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.
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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
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