Here are pictures from the massive barbecue meal we had on Mother’s Day that I cooked. These pictures are imported from my other blog, Troy’s Thoughts on Sports. I smoked two pork shoulders, a sirloin pork roast, two chuck roasts, two whole cornish hens, 12 chicken thighs, 15 country pork ribs, about eight or nine skewers of thick cut bacon, 11 bacon wrapped cheddar cheese stuffed jalapenos, and about 17 potatoes.
Needless to say, I was exhausted that night, but damn, everything came out great! I used my grill to smoke most of the country pork ribs (sans three) with a mix of pecan and cherry wood. Everybody loved them, as they were gone faster than anything else.
My girlfriend’s family gave me their old, offset vertical Brinkmann Trailmaster smoker in December. They usually cook for a decent sized group and they moved off to a horizontal smoker where more can fit without having to cut and separate (like a big beef brisket). I appreciate that they were/are so generous, because I can’t get enough of the flavor of smoked food. Here’s what I smoked in December: a 5 and a half pound Boston Butt (pork shoulder), an itty bitty brisket (just to try) that was about a pound, smoked bacon wrapped cheese stuffed jalapeno peppers and chicken drumsticks. Also, not pictured, but I smoked a chuck roast for my family a couple days after Christmas along with some potatoes. Here’s some pictures from the first batch: