I like to cook my BBQ Fiesta for a crowd, with brisket, ribs, sausage and chicken there is something for everyone. The challenge is rotating the different meats to all fit on the grill and be done at the same time.
I'll wrap the briskets in butchers paper for the last four hours and that's when I put on the ribs. When I take the briskets off to rest for two hours in an ice box, I wrap the ribs in aluminum foil to make room for the sausage and chicken. Sometimes I'll pull the chicken off with 30 minutes left to glaze in Red & White BBQ sauce.
Then it's time for a BBQ Fiesta!!!
The table was set this past weekend for 25 couples at an RV Rally and this Saturday I'm expecting 50 to 100 at my annual Red Raider football spring scrimmage. Easter I'll do this same cook for 150... except to make room I'll have to char the briskets on the smoker and then use Claude's in roaster ovens to finish, (BBQ purest cover your ears... it serves like salty pot roast) and hold the ribs while the sausage & chicken smokes!!!
I'll wrap the briskets in butchers paper for the last four hours and that's when I put on the ribs. When I take the briskets off to rest for two hours in an ice box, I wrap the ribs in aluminum foil to make room for the sausage and chicken. Sometimes I'll pull the chicken off with 30 minutes left to glaze in Red & White BBQ sauce.
Then it's time for a BBQ Fiesta!!!
The table was set this past weekend for 25 couples at an RV Rally and this Saturday I'm expecting 50 to 100 at my annual Red Raider football spring scrimmage. Easter I'll do this same cook for 150... except to make room I'll have to char the briskets on the smoker and then use Claude's in roaster ovens to finish, (BBQ purest cover your ears... it serves like salty pot roast) and hold the ribs while the sausage & chicken smokes!!!
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