Home Forums Hunting & Shooting Food, Cooking, and Game Preparation BBQ Ribs last Saturday

We bbq'd 21 racks of ribs, another brisket, and a case of chickens. We had to do the chickens on the spit because we ran out of room on the pit. The ribs were labeled "baby back" but I would argue that they were St. Louis cut. They were still very good. Extremely meaty! We put them on at 1:00 and took them off at 6:30. I made my own sauces as well. The brisket was gone very quickly. I never got a taste!

I started the brisket about 5 hours prior on the gas grill.







The front hinges up for access and down to hold heat. The pan is for water to add moisture.



Thanks for looking!

Are those yardbirds skewered on galvanized pipe?

If so, that's a big time no no.....

Just about the right amount for your average family of four?

Stan V, that's genuine SS about 20 years seasoned. I'm not sure of the grade but 304 would be a good guess.

meddybemps, we fed about 40 people. My family, my brother and sister-in-law's families and a few friends. Some stayed the night and ate again on Sunday. As you can imagine, we didn't run out of meat but we were able to enjoy some leftovers through the week. I think there's one ziploc bag of chicken left now.

Thanks for the pics...quite an outing.

SS is good!

When I was a kid we used to buy these little fuel oil furnaces to put in the ice shanty, but had to make sure we put a good burn on it and aired the shanty out well to get rid of that blue smoke that would burn off the things.

The corrugated sheet behind the fire is actually galvanized, but if you look closely through the slabwood you can see daylight through the sheet metal. It's about as old as the spit and VERY well burned off.