Blog updates have been a bit few and far apart lately, largely due to being so busy with business, volunteer stuff, family, and an inordinate amount of bowling activities (not all of them Youngest Daughter’s). However, when you can combine some of these together, you get the best of all worlds. And when you have access to a video production professional, the results are really good…
I’ve been doing a lot of work for a Church the past year (first two categories above) and I was asked to cook for their annual staff BBQ. Apparently the food I cooked for an off-site budget planning last year was memorable, as I was asked to cook more. A lot more.
The reason for the leaning tower of babyback ribs was the enormous pot of beans on the lower shelf of the WSM. You’ll have to watch the video to see them; I didn’t get any pictures of them after they were done cooking (they disappeared pretty fast). And in case you want to see what the trashbag taters looked like when they were ready to eat…
For those keeping score, that is 15 pounds of Yukon gold potatoes on the Mothership. They disappeared even faster than the beans. Disappearing food seemed to be the theme for today’s lunch; I’m pretty sure no one walked away hungry.
At any rate, I now know how many racks of ribs I can cook on the WSM (15 today, but I’m pretty sure it would handle another 5 if they were stacked properly). As for the taters, I could probably do another 5-10 pounds with the additional of another Frogmat and judicious charcoal placement.
Just shows that I’m stretching the limits of more than just the waistband of my pants with these cooks…
music | Barbeque by Ray Stevens
album | Lend Me Your Ears from Curb Records
available on iTunes