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BalconySmoken

Saint Patrick’s day epic bbq

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My Wife is from Dublin and every year we have some sort of party. This year things have gotten a little out of hand: we don’t know exactly how many people are coming but it is between 65 and 85. So an epic party needs and epic smoke!

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hope I have enough meat! It’s about 15kg (33 pounds).

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The briskets are on. Using mesquite today/tonight with coffee tree lump

More to come

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The butts are now on. I probably could have snuck another one down there. I don’t think could I have pulled this off without the grill grippers: awesome little things. I wouldn’t say the grill is tessellated but I wouldn’t want much more on there! Glad I have the TOP shelf thing for the snags tomorrow morning, I just hope the briskets have shrunk enough by then to fit it in there!

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Edited by BalconySmoken
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10 minutes ago, Aussie Ora said:

Looking good mate

Outback Kamado Bar and Grill
 

Thanks mate.

General update:

Whilst my critical job of sitting outside tending to the bbq continues. With the smoke attachment, I have worked out that every now and then it is worth putting a metal skewer through the side hole and making sure there is a gap between the bottom of the pipe and chips and ash(smoke flow picks up again when I do it - awesome accessory BTW). It is why I must suffer through this tedious task alone outside in the freezing cold (only 31 today). If only the boss would appreciate my sacrifices! Listening to paul Kelly and just cracked open this awesome sour ale

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Thanks mate.
General update:
Whilst my critical job of sitting outside tending to the bbq continues. With the smoke attachment, I have worked out that every now and then it is worth putting a metal skewer through the side hole and making sure there is a gap between the bottom of the pipe and chips and ash(smoke flow picks up again when I do it - awesome accessory BTW). It is why I must suffer through this tedious task alone outside in the freezing cold (only 31 today). If only the boss would appreciate my sacrifices! Listening to paul Kelly and just cracked open this awesome sour ale
5429F939-F3D0-45FB-85F7-34B4F75030D1.thumb.jpeg.5d8dc8c084a92338557618216a3f47e6.jpeg
 
Am looking forward to getting a smoker

Outback Kamado Bar and Grill

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This is turning into a marathon of sorts: I am literally smoking on the balcony of a condo and I can’t escape the Smokey goodness; normally ok but my eyes are dried out and I am pretty sure I now look stoned. doors are closed and everybody else is inside including the dog.

I have had to change fluid options. I am going to get some vizene next big smoke. 9A419F8A-2E60-4C0C-9EA5-CBEF4DF1BE19.thumb.jpeg.a68d5f4dcedaadf1f8c48d2209ce0936.jpeg

if only I could post smells: it’s intense out here 

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Edited by BalconySmoken
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11 hours ago, BalconySmoken said:

tessellated

OK, you got me with that one - had to look that one up! 

Nice brews. I just got back from No Cal and spent 2 days up in Napa. One of my "must stops" was Heretic. Crazy good beers! 

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And this one was on tap - a Matcha Green Tea IPA. Crazy color on it. Wish I could have brought some back for St. Pat's tomorrow. Would have blown my beer buddies away!

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You would have loved this one. Twigs & Berries - a Belgian dark strong, barrel-aged and soured (Brettanomyces), with Elderberries. 

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4 hours ago, tony b said:

OK, you got me with that one - had to look that one up! 

Nice brews. I just got back from No Cal and spent 2 days up in Napa. One of my "must stops" was Heretic. Crazy good beers! 

002.thumb.jpg.7f9f9f4a7db456cea7fb287b505a4aca.jpg

And this one was on tap - a Matcha Green Tea IPA. Crazy color on it. Wish I could have brought some back for St. Pat's tomorrow. Would have blown my beer buddies away!

018.thumb.jpg.bce100d0acee572e2cf5bc0c3c603a1d.jpg

You would have loved this one. Twigs & Berries - a Belgian dark strong, barrel-aged and soured (Brettanomyces), with Elderberries. 

017.thumb.jpg.8476dbde626b1476aad5cbad62a1a650.jpg

Nice! I have a can of make America juicy again for morning tea. They do a great porter as well (not the one I had last night); it sells out here almost instantly. I’ll keep an eye out for Twigs & Berries: sounds awesome

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Morning update: I feel like I have a one year old in the house! The brisket finished up at 3, then the butts at about 4;30. I am knackered. I have had to swap refreshments again to coffee until morning tea. Snags are now on, since the big cuts finished sooner than I planned I swapped wood over to cherry. Life was easier when I always bought meat from the same butcher that came from the same farm; it’s bloody Guess work now on timing! The meat is all wrapped up and in bed though: it will be well rested and still warm for lunch (brisket is in a prewarmed cast iron tray, butts I will just reheat worst case but they should be ok: it’s supposed to get to 34 so it isn’t exactly freezing here!)

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briskets

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butts

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All wrapped up in nearly every towel I own

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meat gloves were handy last night: that brisket was gorgeous taking out off the grill

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snags:leftt is chorizo and right is pork (it is Paddy’s day after all)

Edited by BalconySmoken
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