|Tom Rossman loads the pit with pork butts.|
Several times each year the Knights sell barbecue as a fund-raiser. They presell briskets, ribs and pork butts, cook on Friday and customers pickup on Saturday. This time they prepared 42 briskets, 75 racks of ribs and 12 pork butts.
The preparation of the meat was done Thursday and cooking commenced Friday at 6 a.m. The Knights were using 4 large smokers (three for brisket and one for pork) and one rather large “cajun” cooker for the ribs. The “cajun” cooker is a large rectangular box with a removable lid and no floor.
Piles of charcoal and wood are lit on the ground and the box is placed on top. It seemed to work well and held about 35 racks of spare ribs.
|Ed (Breezy) Brzymalkiewicz loads the ribs in the cajun cooker.|
Maybe I’ll get to taste the ribs next time.
|Harry Mican mops briskets while Grand Knight Gary Clark looks on.|
I enjoyed my day as an apprentice pitmaster. Keeping the fires going on four smokers is a job you have to stay in front of and opening the pits to spritz the butts with apple juice or check their temperatures was a hot and smoky business.
I can’t wait to go back and help next time.
|Breezy and Leonard Tydlacka turn the ribs.|
|Finished pork butts ready for wrapping.|
|Mike Hurst turns the briskets.|
Photos ©Jim Rossman/Texas BBQ Posse