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Cub Scout Family Camp and Cook-Off

Discussion in 'Off Topic' started by Gunner69, Jun 7, 2010.

  1. Gunner69

    Gunner69 Hillsboro Member

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    So this past weekend we had our Annual Cub Scout Family Camp and 1st Annual cook-off between myself and another Scout parent who smokes...

    I graciously let him pick what he wanted to cook 1st with the understanding that we would not duplicate protiens.

    I ended up doing 3 racks of BB's and a couple Boneless Pork Butts that I pulled. I also did a D/O Peach Cobbler...

    After my last Butt Smoke I was anticipating ~14hrs worth of cook time maybe longer as it was supposed to get quite cold Fri. night.. Dinner was at 6 so I tossed my Butts in at around 2:30am to allow enough time for cooking/resting and time to get it all pulled before 18 hungry Scouts and their familes descended on our campsite.

    The other father did a cross rib roast, Brisket and some chicken....

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    The Ribs all rised and ready to get rubbed down. I thought I had a couple shots of them rubbed prior to going into the plastic wrap but can't find them.

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    One Butt rubbed in Ron's Hint of Houston.... OBTW Ron I'm gonna be tossing another order in next week I'm down to the last of that 5lb'r I got from you.

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    The other butt rubbed up in Kirklands Sweet Mesquite... I really like the way these two rubs go together when pulled and mixed together with a little apple cider and my Cherry/Chipotle sauce.

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    All rubbed up on Thurs. night and into the fridge for some marinating love until late Fri. night/Sat. morning.

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    Yours truly can't remember what I was cooking on the camp stove might have been brats as this was before I fired the smoker up.

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    6pm give or take a couple minutes.. Table is set with lots of goodness.. Couple Pasta Salads, lots of fruit, all the proteins.. was quite a spread.

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    The Meat....Left to Right...
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    D/O has Beef Cross Rib Roast and Brisket cooked for about 6 1/2 hours over mesquite in a Charbroil...
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    Pan full of pulled pork and BB's... Total cook time was right at 14hrs over Hickory....
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    Close up of the BB's
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    Chicken cooked with the beef over mesquite.

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    And for dessert D/O Peach Cobbler smoked over Cherry wood. There were actually a couple people that were scrapping the bottom of the D/O to get that last pieces of cobbler out of it.
     
  2. Jamie6.5

    Jamie6.5 Western OR Well-Known Member

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    Dammit!! Where's my drool bucket??!!??
     
  3. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Wow suddenly I'm hungry for BBQ'd meat!