Kentucky Derby Throw Down

[DrumDumb]

Doing my first cook for guests today. The menu is pulled pork, Kansas City spares, and chicken. I will get pics up as soon as I can. I have been taking them at every step. The pork is done, the ribs are finishing, and the chicken is next.

I will say this. The Frontier lump charcoal has been awesome on this cook. Holding very steady, smells great, and still has more than half the basket at 8 hours in. Got it at my local Lowes, and like it the best so far out of Royal Oak lump, Kingsford Comp and Kingsford BB. Have not tried Stubbs, but I see no need to look any further.

More to come. I wish you all could smell it.

 

[smokeasaurus]

Sounds like a bunch of good grub is gonna be on the menu at your place today. I used Frontier Lump before and I really liked it. I liked it better than Cowboy lump which was around the same price.

 

[Chili Head]

I wish I could smell it too!
I'll look for the frontier charcoal this week and give it a go.

 

[DrumDumb]

Time for the pics. We are all stuffed and, well, it was some great Q. Enjoy!

The Frontier with cherry wood.


The pork butt going into foil at 165.


The ribs going on.


UDS systems test. I know it's a twist off, but what fun is that?


The ribs after 2 hours going into foil.

 

[DrumDumb]

The pit master. The way he was sniffing the air intakes made me think I could sell him as a bbq Guru.


Done ribs.


Chicken goes in after the coals are fired up more.


The feast is served.


Get cooking everybody! If you build it, they will come.

 

[smokeasaurus]

The pitmaster looks very pleased and it is good to see the bottle opener in action.......what a cook you had today

 

[Chili Head]

Your dog is awesome!
Really nice looking meal! Just awesome!

 

[Big Poppa]

the just rewards!

 

[scooter]

Man that all looks so great! Drums are my desert isle cooker!