Another Father's Day

The 8 lb brined turkey and 10 lbs of ribs got on the grill at 10:00 AM. I rubbed the turkey with a butter, sage and thyme mixture and rubbed with ribs with a basic rib rub and brown sugar. The grill quickly got up to 250 because of the wind. I had to put the turkey in the belly of the grill because the tin took up so much room on the grill. At noon, I put 6 split chicken breasts on seasoned with fajita seasoning, and at 2:00 I wrapped the ribs with foil after rubbing them with squeeze butter, brown sugar and the rib rub. I also put 8 sausage links on. The last thing I put on was two tins of mac and cheese at 3:00. Everything was ready to eat @ 4:00. Most of the day the temp ranged 250-300.

Thanksgiving

I brined the turkey for 24 hours in a water, salt and sugar mixture. Before placing it on the grill at 8AM, I rubbed it with sage, thyme and butter over and under the skin. I kept the temperature around 200-250 all day. I also made a bunch of mac and cheese and put them on @ 2:00. They stayed on for an hour and before taking everything off.

End of the Summer

Three racks of ribs (8.5 lbs.) were put on the smoker at 10:30. they had a basic rib rub with salt and pepper. Five split chickens halves with a fajita, salt and pepper rub were put on the grill at noon and the rack closet to the firebox was swapped with the one farthest from the box. At 2:00, the chicken got sprayed with some apple juice, sausage were placed on the grill and the ribs were wrapped in foil with some squeeze butter, brown sugar and more rib rub. The smoked mac and cheese got on the smoker at 4:00 while the wings were grilled. everything came off at 5PM.

Father's Day

The night before I soaked a 12 lb turkey in a brine consisting of a gallon of water, cup of salt, cup of sugar, some sage and thyme, a sliced onion, and some peppercorns and bay leaves in a turkey roaster bag. I put a 12 lb brisket with a rub of fajita seasoning, garlic salt and salt from the night before on the smoker at 7AM. Two racks (3.5 lbs each) of ribs with a basic rib rub and garlic salt from the night before were placed on the grill at 9AM. The turkey was placed on an hours later under the grate because it was too tall. At noon, I place the chicken (6 halves)rubbed with the brisket seasoning and garlic salt. At 2 PM, I placed a bunch of sausage on the grill and wrapped the ribs in foil after coating them with butter, brown sugar and rib rub. I also wrapped the brisket at that time. Every once in a while, I would spray the turkey and chicken with apple juice. I took the brisket off at 4 PM and everything else came off @ 5 PM.

More Ribs and Chicken

I put 3 racks of ribs (8.5 lbs) on @ 11:30 with my regular rub. The 3 chickens (6 halves) and 6 thigh fryers went on at 2:30. After putting the chicken on, I swapped the first and last rack and rotated all three to ensure even cooking. I also used some foils to baffle the heat coming out of the firebox. About 2 hours before pulling everything off the grill, I mopped the ribs with my bbq sauce. The ribs fell off the bone and the chicken was nice and moist. I kept the temp around 250. I was very happy with the results.

Ribs and Chicken

The 3lbs of baby back ribs and thigh chicken fryers were placed on the smoker @ 10:30 AM. I used a basic rib rub combined with bown sugar and salt on both. The fryer came off @ 1:30 for lunch and were replaced with 3 chicken halves with fajita rub and salt and pepper. At 3:30, I put some homeade barbeque sauce on the ribs and sprinkled them with the rib rub. I kept the tempurature 240-260 and took everything off @ 6:30. The ribs cooked for 8 hours and the chicken for 5. The barbeque sauce was a little over-cooked so next time I need to place it on two hours before taking off the ribs.

Baby's Home

To celebrate Tyler's first week I decided to smoke a little meat. I started the brisket @ 8AM and kept it on for 10 hours. I still need to get the enitre higher than 170. The ribs cooked for 8 hours and the chicken for 6. I am still having trouble with the area closest to the firebox. Everything placed there gets super overcooked. The fryers placed there were welldone while the two on the edges were perfect.