A leaving BBQ Feast
It's time for another BBQ Feast!
This time it's because some friends are moving away and getting married in 2023.
It's really time to see how much this BBQ can handle. This is gonna be a long day of cooking. It's also November and it's rather cold out.
- 6 racks of spare ribs
- 1 rack of baby back ribs (trying a new rub)
- 30 chicken wings
- 30-40 bratwurst
The ribs are the first to go on
6 racks prepped with mustard and 2 new rubs
I've seen and tasted this blend of rubs being used by a BBQ Competition Team (thanks Bunch of Swines) and I follow the usual process of wrapping with brown sugar, honey butter and a little apple juice.
The baby backs I do a little differently.
I'm trying out Angus & Oink's new Black Gold Rub, it's salt, pepper and garlic but it's a really intense flavour. I wrap these with sugar and butter to cut back on the salt and pepper flavour. No apple juice.
By sheer luck, all 7 racks are ready to pull off the smoker at the same time and get them into the cool box to rest and await the guests.
Chicken wings are done in the same HowToBBQRight style I've used before (with the Fool's Gold) and go in as guests start to arrive, it's now dark as this is an evening event. Phone torch is on and I do have some garden lights up around the garden for some light.
It's a little hard to tell how the chicken is cooking because of the light, but my trusty thermapen is letting me know if they are ready.
Wings done, Bratwurst in. Time to unwrap the ribs.
Wings are a delight and very juicy, you need a napkin.
The ribs are just incredible. Just a little over so they almost fall off the bone. The baby backs are a much different flavour but it works well, even if it's a little odd to see them covered in black.
Bratwurst have been cooking away, they are from The Sausage Man and they are huge! Big sausages require big buns, plenty of mustard, crispy onions (and maybe some sauerkraut) and ketchup for those inclined.
The only leftovers from this BBQ Feast are sausages, but they are all gone the following night.
The BBQ had been cooking for 8 hours, the coal topped up once, full shelves the entire time. I could not have done this on my drums. [vc_gallery type="nectarslider_style" images="1128,1131,1134,1132,1136,1135,1133,1130,1129" image_loading="default" bullet_navigation_style="see_through" onclick="link_image" el_id="bbq-feast-2"]
