Faux Que & BBQ Day(s)

I'll bet you're getting worn out with New Orleans and shrimp dishes, so let's talk BBQ instead. This week I BBQ'd after a couple of months lay off and I was really busy, so I ended up cooking for 2 days. But before I get into the details, I heard this on TV awhile back and of course I more than agreed: The ultimate oximoron - "Fast Food Barbecue."

The "McRib" is referred to as Faux Que by real BBQ folks.



On day one, I cooked the items in the morning that I wanted to do around 275*, which included 60 chicken wing pieces, 10# chicken thighs, 10# chicken breasts, a turkey breast, and a 5# rib roast – cooked to 125* internal. We had a couple of pieces of chicken for lunch. These are the especially small but delicious thighs.


They didn't catch the light well, but these are the wings before and after saucing withthe last of my Anchor Bar (inventor of Buffalo wings) wing sauce. I buy jumbo wings for smoking and they are always very meaty. I was talking to the owner at the little place I buy my wings and he said 35 years ago wings were considered a throw away item in the chicken business and I remember as a kid, no one scrambled to get them at the dinner table.



The pic didn't capture how good the beef rib looked. This is about 2/3 of the roast piece I had available. It started at 5# raw and finished at 4#.


In the afternoon, I cooked 7 slabs of baby back ribs, 4 pork tenderloins, and 2 sausage chubs at 230*. I cooked the tenderloins and sausage at the lower temp to give them more time to absorb smoke flavor. I was visiting with friends and failed to get any picks of these - but they all turned out great.

Then, before I went to bed, I put 3 whole briskets, and 3 pork butts on at 225*, to cook overnight and be processed in early afternoon. The flats and pulled butts were for a church group’s dinner and for our supper. I chunked up the 3 brisket points to make into burnt ends for a friend who has a standing order. Here they are finished.


As I mentioned above, I had a bigger piece of rib roast than was ordered, so I fired up the smoker for a third day and cooked up the extra piece for dinner for three of us. I cooked it at 275* to and internal temp of 125*, tented, and rested for about 15 minutes. I sliced off an end for Bev, the middle for daughter, Wende, and I ate the other end. We sided it with our four remaining small potatoes, baked in the smoker, and Caesar salad.



Pretty tasty dinner if I do say so myself.

Have a great day and thanks for stopping by.

Larry