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Big Baby's First Big Smoke

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Mike Allison

  • Karma: 0
So a few weeks back in preparation for my wedding reception, I decided I needed a smoker that was capable of smoking enough food to feed 120 or so.  As a result, I settled on the Big Baby Double Barrel BBQ.  After a few trial runs before the big event playing with some ribs, chicken and a pork butt, she was cleared for use on the big day.  In the end, I did 6 pork butts and 18 racks of pork spare ribs.  A good friend of mine did another 5 butts on his BGE as backup just in case something went wrong.  All accomplished over a 24hr period, 18 for the butts and 6 for the ribs.  Unfortunately, the pictures of the end products were lost in the chaos of party planning, but here's a few to share.  Also included a shot of my neighbor taking care of the chicken and the 6 bacon explosions on the grill for me.



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#1 - July 20, 2009, 04:37:59 am
No Clue BBQ

Mike (AZBarbeque)

  • Karma: 171
Sounds like a successful event.  Great pictures.  Too bad about the after ones, but it happens.  When the food is done, it's hard to have them wait while you take photos.

How did you like the barrel smoker?
#2 - July 20, 2009, 04:40:47 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Mike Allison

  • Karma: 0
I like it.  It's not practical for small scale jobs, but I was impressed with the temperature control and the even distribution.  The ribs ended up being a little too much for it as they didn't allow much smoke to pass through them.  Ended up stacking them about 2 hours in which really helped quite a bit.

Ended up consuming about 15 gallons of water and about 6 wheelbarrows full of mesquite and oak.
#3 - July 20, 2009, 04:45:19 am
No Clue BBQ

Quiggs

  • Karma: 3
Nice shots Blaxer, What is in the water pans besides orange and lemon slices??  Beer? Wine? or just water??
#4 - July 20, 2009, 08:23:36 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Mike Allison

  • Karma: 0
Mostly an even split between cider vinegar and water.  Always dump in a homebrew at the start for good measure as well.
#5 - July 23, 2009, 10:39:59 pm
No Clue BBQ

Quiggs

  • Karma: 3
Thanks!
#6 - July 24, 2009, 07:34:39 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

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