SHOW US YOUR BUTT!!!

Skrmbld said:

Looks like u know how to feed a large crew.

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yes sir, this is my main gig.

https://www.hogsforthecause.org/

we tend to serve 2-3000 portions on that weekend, but all the cooking i do is for charity.

That's really awesome of you. Sounds like a fun time. Where is the concert held? I'm not familiar with that event. I almost hate to ask out of fear of a sad story, but how did u get involved in a pediatric cancer charity like that if u don't mind sharing?

Another lil tip I learned on the smoker, if you don't want a lot of char on the meat, after the first couple hours on there, take whatever your cooking and wrap in foil, it soaks up plenty of the smoke taste by then and it keeps the juices in there with the meat.

Skrmbld said:

That's really awesome of you. Sounds like a fun time. Where is the concert held? I'm not familiar with that event. I almost hate to ask out of fear of a sad story, but how did u get involved in a pediatric cancer charity like that if u don't mind sharing?

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All this goes down in city park in New Orleans April 1&2. We've been with the Hogs organization since the beginning. There are 80 teams competing this year. We all prep at least 1000 portions for public service for donations. In 2015 we served 24 racks of ribs, 18 butts, a whole hog and 500 portions of our special category. Last year they raised over 1.2 million for families with children battling brain cancer. So much money that they have two paid room 52 weeks a year at the children's hospital in New Orleans. It really is a great group.

Cancer has touched us all. I'm incredibly lucky in that my kids are all healthy. Almost in a previous life, I lost my first wife to cancer when she was 27.

zukimaster said:

Another lil tip I learned on the smoker, if you don't want a lot of char on the meat, after the first couple hours on there, take whatever your cooking and wrap in foil, it soaks up plenty of the smoke taste by then and it keeps the juices in there with the meat.

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You bring up a great point, smoke will not penetrate the meat (taste) after 145-150 degrees. So you can definitely take it off and wrap it once you pass that point. You can burn your rub.

I didn't know that about the smoke not penetrating the meat late into the cooking time. I've been wasting a lot of apple and cherry chips cause I have been producing smoke during the entire cook. Adding a handful every hour. I spritz my butts with apple juice every hour. Been real happy with how the bark has been turning out.

Sorry for the loss of your wife. I am fortunate that my mom and brother beat cancer and my children are healthy. Thanks for sharing info about your event. I might try to take off work and make a trip out of it. Been a few years since I've been to the Big Easy.

Skrmbld said:

I didn't know that about the smoke not penetrating the meat late into the cooking time. I've been wasting a lot of apple and cherry chips cause I have been producing smoke during the entire cook. Adding a handful every hour. I spritz my butts with apple juice every hour. Been real happy with how the bark has been turning out.

Sorry for the loss of your wife. I am fortunate that my mom and brother beat cancer and my children are healthy. Thanks for sharing info about your event. I might try to take off work and make a trip out of it. Been a few years since I've been to the Big Easy.

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If you do manage to make the trip, my team is called Porkin Gently. We have a giant booth and put out some decent grub. We won the whole damn thing a couple of years ago. If you want to come work and help, chill and drink out beer, or just high five as pass on through, we would be happy to have you.

Like I said, there are 80 teams cranking out their best Q for tasting, and some great music.

Porkin Gently. Lol. That's an awesome name. I'm imagining a sign to go along with the name. I'll def find your booth if I make it. What does the winner get? Trophies and notoriety or is there a cash payout?

Skrmbld said:

Porkin Gently. Lol. That's an awesome name. I'm imagining a sign to go along with the name. I'll def find your booth if I make it. What does the winner get? Trophies and notoriety or is there a cash payout?

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thanks man. that name is actually my own brain child. we've been through a couple logos, as they have not been tasteful (and cannot be, really) and some of my team members have restaurants and such that want to display something classier. :****:

the winners dont take any cash out, as it is a charity event. but its funny you ask, i actually make all of the trophies for the event as well.

Ok I will play along. These are a mix of fun back yard pics and some comp pics.

money_pit_yj said:

Ok I will play along. These are a mix of fun back yard pics and some comp pics.

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its good to see some proper picnic shoulders!! well done!

This is the money shot. I can hold my own with chicken, brisket and shoulder, but when it comes to ribs.......son you don't have a chance!!!

And by far my favorite bbq pic. This is before we quit competing and sold our rig, my son was "helping" us cook a practice run for a big comp and said "daddy I help make good ribs". And for the record he is not crosseyed

money_pit_yj said:

"daddy I help make good ribs"

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well done.

Ya'll are killing me, you hear me? You're killing me. I'm going to Full Moon for lunch now.



Keep em smokin guys.

rajincajingt said:

well done.

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At 6 he can eat 5-7 bones of baby back ribs. No beans, slaw, or other fixins, just ribs. He will take his shirt off and sit down and eat til we make him stop. Dang proud of him and his desire to be a connoisseur of fine BBQ.

I don't know where kids can put all the food they can eat. My 11 year old daughter will out eat me and she is skinny as a telephone pole. Can eat a whole slab of baby backs. I'm lucky to get done with a half rack.

About time to get the smoker back out.

5 hr babybacks using a pellet grill.