SmokeStock Pics

SmokeStock 2004

10/8 – 10/9/2004
Hosted by Les Young
Cranberry, PA (Just north of Pittsburgh)

Participants: Les Young, Bruce Bissonnette., Bryan S., Bill Hays, Les’ family; Susan (wife) , Jason and Damien (sons) and their 2 Samoyeds, Haly and Boris (HuggyBear and Bobo).((Mom and son)) were there and Bryan brought his dad, Les.

Bruce arrived from the Detroit area around 3 pm on Friday. He and Les went to Sam’s to pick up a couple of butts and a few other supplies. They mixed some Texas BBQ Rub #1 and #2, approx. 60/40 #1 to #2 and well coated the butts that had been lightly rubbed with worsty sauce.. Wrapped both in Saran wrap for a couple of hours. Removed, unwrapped and recoated with the rub mixture, then placed on the top grate of Les’ WSM fired up with Humphrey’s Lump and a combination of bbq delight hickory and apple pellets in a pellet bowl. A large handful of the pellet mixture was thrown on the fire at the beginning as well (this put out a lot of smoke!!) The bowl was filled twice during the cook. The BBQ Guru was used set at 225° with nothing in the water pan. No foil, water or sand. They were not touched until removed around 1pm. Foiled and held in the oven at 250° for 1 ½ hours.

Everyone arrived around 9-9:30 Saturday morning.. We all got to know each other a bit and then Bryan went to work! He started on my charcoal grate and lower cooking grate.. Same for Bruce and Les. Also, he finished Les’ charcoal grate for the HUGE Whalen Kettle…60 feet of ¼” rod welded at 90° to the original grate! (Details of the charcoal and lower cooking grate modifications are forthcoming). BBQ Beans (from Ray Basso’s site) and cabbage from TVWB (Keri C) were started on my WSM at around 11am. Beans were pulled and foiled at a little after 1pm. Cabbage stayed on with decaying lump until around 5:30.

Breakfast was cooked and served at 11:30 ~ French toast with bacon, milk and I think I saw a beer at the table.

Sangria was passed around at 1:30 or so. Here’s an excerpt from one of Les’ emails with the recipe:

the sangria recipe is this. 1i quart of cabernet savignon (I used almaden) with 1 cup of sugar and 1/2 cup of white rum. doctor it up if you want it sweeter or less sweet and more potent or not with more or less rum. (mine was mixed with more rum... quite a bit more rum...) I made a gallon and a half for the party

We feasted at around 2:30 pm on pork butt on potato rolls, bbq beans and deviled eggs. There was lots of sauce to chose from…..No one moved for almost an hour… Les’ younger son, Jason finally had to leave for more important issues (his girl friend J) (Both of Les’ kids are allot of fun and great guys!) Bruce mentioned that was some of the best butt and bark he’d made to date.
Les took Bryan’s dad out for a wild ride in the Z28. They were gone a while and the rest of us were beginning to wonder if the cops got ‘em!

As the evening progressed, everyone decided they were still too “full of butt” to cook and eat the rib eye's. Damien cut up the whole rib eye for a few to take with.
At dusk, Bryan and his dad left for home and the Whalen kettle was fired up with Humphrey’s Lump. Damien cooked a couple of the rib eye's for himself and Susan.
We watched some football, shot the poop for a while, then I left around 8:30. Bruce left around 9, I think.

Sunday morning, Bruce and I had a monster breakfast at 8:30, then started our treks home.

I had a great time as did everyone else! Les threw a really good 1st Annual SmokeStock!