bosco Posted August 19, 2015 Report Posted August 19, 2015 Well just got around to uploading my photos from this weekends cook for my sons hockey team. We got so busy that I did not have a chance to take a good shot. I did 3 boston butts 36 LBS. and about 100 Moink balls. The butts took me 17 hours to finish and 2 hours of rest time. Everyone enjoyed it... I will say that I smoked myself out of eating this weekend. Just before I started this cook I did like 6 racks of side ribs for friends that were over then the big cook. I just couldn't eat any of it lol... Needless to say.. no wood for the next few cooks. My grills are a disaster right now and I couldn't cook on the KJ Classic tonight as it was in a serious need of a high heat burn. The creosote smell was horrible!!!
bosco Posted August 19, 2015 Author Report Posted August 19, 2015 Robert you will see you Texas rub that you sent me in the Ziplock bag!! It is truly delicious stuff!!! Pure Texas GOLD
tinyfish Posted August 19, 2015 Report Posted August 19, 2015 Looks great Bosco. I'm sure it was a great party.
MacKenzie Posted August 19, 2015 Report Posted August 19, 2015 I can see the smoke rising from that pork butt.
ckreef Posted August 19, 2015 Report Posted August 19, 2015 You outdid yourself again. Sounds like a fun time. I'm sure everyone enjoyed the good Q.
Poochie Posted August 20, 2015 Report Posted August 20, 2015 Looks like a great day of cooking. I'll bet you're ready to get right back in the smoke!
bosco Posted August 20, 2015 Author Report Posted August 20, 2015 Tonight was some chicken breasts with bacon rub from meat church. Simple no wood smoke for a bit. Need a break lol
ckreef Posted August 20, 2015 Report Posted August 20, 2015 We at the Backyard Bistro are not a huge fan of smoke wood. Only on certain Low-n-slow cooks.
bosco Posted August 20, 2015 Author Report Posted August 20, 2015 I find we do it more for guests than for our regular meals for just our family
tinyfish Posted August 20, 2015 Report Posted August 20, 2015 I normally only use smoke wood on brisket and ribs and mild wood at that. My new favorites peach (thanks Bosco recommend) and sugar maple then white oak (similar to post oak).
tony b Posted August 20, 2015 Report Posted August 20, 2015 So, Bosco, share the recipe for those Moink balls! They look super tasty!
bosco Posted August 20, 2015 Author Report Posted August 20, 2015 Tony you take a meat ball, wrap it in bacon coat with your favourite sweet rub and smoke at 250 until the bacon is hardened. Drizzle with BBQ sauce
tony b Posted August 20, 2015 Report Posted August 20, 2015 Anything wrapped in bacon HAS to be good!!
bosco Posted August 20, 2015 Author Report Posted August 20, 2015 That's what they say!!! Bacon is magic !!
CeramicChef Posted August 22, 2015 Report Posted August 22, 2015 bosco - Buddy, mega kudos to you on that cook! Beautiful butts and I'm certain everything tasted wonderful!
