• AZBarbeque March Social: March 17, 2007

[BBQCZAR]

Mike,are kids welcome ? And also I am bringing my lonely sister (husband out of town on work ).

[Mike (AZBarbeque)]

Tim,  Yes, Kids are more than welcome as well as your sister, bring them along and I'm sure they will have a blast.

Don't forget to wear something Green.... 

[Slush]

How about some Green Margaritas

Trina and I will be able to make it.

I can bring a machine for Margaritas - that is if you got a 20amp plug I can use.

Or - if not - then let me know what else I should bring.

[Mike (AZBarbeque)]

Slush, that's awesome... All the plugs in my house are on 20 amp circuits except the bedroom ones, so we should be good to go.  I will PM you my address and directions...

Green Margaritas
Green Pork Butts
Green Chile
Green Beer

This is going to be fun.

[Mike (AZBarbeque)]

OK, here is what we have so far....

Allan & Trina - Green Margaritas
Tim & Teresa - Green Beans & Green Jello Shots
Vince & Alexa - Green Pork Butt
Mike & Bonnie - Green Rice Krispe Treats, Green Cup cakes, plates, hot dogs, chips, dips, etc.

Who else is coming and what are you bringing??

[Thom Emery]

Sounds Like a Great Time

[Mike (AZBarbeque)]

Oh yea, it's going to be a blast.  Just got back from buying some "Green" decorations and stuff.

Anyone else planning on attending, it's really going to be a great, relaxed atmosphere to get to know some of the people from the web site.  Don't be shy... 

Vince, are you bringing Buns for the pulled pork, or do you need me to pick those up??  If you need me to pick them up, about how many??

[VisionQuest220]

I got the buns covered!

The pork is in the brine and, well, brining.  I'll put it in the WSM sometime in the wee hours of the morning and then it's off to bed for a little nap.

[VisionQuest220]

2:00 AM - The WSM is fired up and the butts will be going in shortly.  I'm using fully lit lump instead of Kingsford ala Minion Method and pecan for smoke.  The lump is running a little hot right now (287∞F at the top grate so I've got all vents, top and bottom, closed so as to bring down the heat a bit.  I'll check it again at 2:15 AM and if the temp. has gone down to around 250∞F I'll put the butts in the smoker and open up the top vent again.

Real time updates will be forthcoming.

[VisionQuest220]

2:45 AM - The meat went in 30 minutes ago and I'm tweaking the airflow every 15 minutes to get the temperature at the top grate to between 225∞F and 230∞F.  Once that is accomplished I'll be able to go get a few hours of sleep while the heat and pecan work their magic.

[VisionQuest220]

3:30 AM - The temperature has settled in at an acceptable level so I'm gonna go get some sleep.

[Thom Emery]

Sounds like a lot of work for something that is supposed to be easy
How did it turn out?
I flipped a switch  on the FEC at 830 Butts over Briskeys all night going to open at daylight
Used D Dogs  Sample Packs

[VisionQuest220]

Thom, you pellethead are living the Life of Riley.  We backyarders still have to do things the old fashioned way.

The 7:00 AM Report is as follows:  After getting a few hours of sleep, (unlike Mr. Emery who most certainly slept like a baby all night long), I awoke to find the WSM holding at 245∞F at the lid and 230∞F at the top grate.  I turned the butts, gave them a liberal spary with a flavorful liquid and now report that the bottom butt (referred to hereafter as BB) is at 144∞F internal and the top butt (TB) is at 134∞F internal.  Now its all about the waiting.

[Mike (AZBarbeque)]

Vince, I can't wait to taste them, sounds like they are coming along nicely. 

[Thom Emery]

Yes slept well