Barbecue and breakage - Page 7

crazycarwes · 03-28-2008, 11:02 PM

Quote:

BellyDoc previously said:

If it doesn't have a seal on it that we need, we'll transfer one. Now that I think about it, the part that actually ends up on the axle may just be the "dust cover" and the seal stays in the diff housing where it belongs.

I trust ya!

I'll call you in the morning just to make sure but if we leave our place around 10, get up there a little before 11 or so if that is good with you?

I believe space is dictating on how many vehicles can be worked on at one time right Doc? I'm just asking because I can bring a jack, some extra jack stands, sawzall, grinder whatever if it'll help.

axle + 2 qts gear oil + beer + side dishes + tools = what am I missing?

**BellyDoc** · 03-28-2008, 11:17 PM

No matter what you prepare for, there's always the unexpected!

Yet, I think we're covered.

I'll be well underway making a mess in both the front and back of my house.

Follow the smell of food.

SpeshulEd · 03-29-2008, 01:50 AM

I'm actually going to be down that way in the morning helping out a friend. I hope to be there by early afternoon, but it may end up being 3ish or after I don't know, its all up in the air right now. If everyone is done working, no big deal, I can get it done some other time.

**BellyDoc** · 03-29-2008, 08:02 AM

Done working?

That's a good one.

Unless we're taking my crawler around the block by 3, there will still be stuff of interest going on.

The briskets went on at 0630

**BellyDoc** · 03-29-2008, 09:37 AM

The ribs just went on at 0830, completing the smoker load.

Everything is liberally dusted with my highly evolved spice rub.

I typically do ribs for about 8 hours so these will be ready at about 1630.

The briskets will go for whatever... I figure to pull them off with the ribs. That'll be about 10 hours. I'll probably put them in foil around noon in order to start auto-steaming them.

The pork shoulders just went into foil at 12 hours. They'll continue to cook for another 8. I'll start poking them in the center with a thermometer around 3 to see where I'm at.

My goal is to have all the meat being served at the same time. We're looking at 5.

The pork shoulder is destined for fork shredding.

The brisket gets thin sliced.

The ribs... well... they're ribs. Enough said.

Fredwood · 03-29-2008, 11:30 AM

I might stop by. I have to drop my wife off at a bridal shower on that side of town and find something to do for a couple hrs. I will have my 3 yr old daughter in tow.

microbe · 03-30-2008, 11:27 AM

It was good to meet all of you. Bellydoc thanks for having everybody over and cooking up some good bbq.

Katfish · 03-31-2008, 12:43 PM

Once again, Bellydoc is the GOD OF BBQ. SERIOUSLY.....

I'm not telling how much I ate...but those that were there saw me....and back off, I had to feed the baby girl!

Um...when is the next BBQ???

And no, doc, the BBQ did not induce labor, although last night I had a few contractions.......

**jeshua** · 03-31-2008, 12:56 PM

Wish I could have been there for it my mouth is watering reading this.

speedy · 03-31-2008, 01:06 PM

I had plans to make it but as usual something came up at work. I was tempted to drive out there around 9pm to scrape the grill for left overs but figured that you would shoot me thinking there was a wild animal in your backyard....

Next time.