Every year I volunteer my time for the St. John's Harvest Fair in Huntington, New York. I'm Mike Riddle – chef and marketing VP. What a combination, right?
I run my homemade 250-gallon reverse flow with all the bells and whistles. What you're looking at: 8 pork butts, 12 racks of baby backs, 4 pounds of pasta for my homemade smoked mac and cheese, and a tray of baked beans with pulled pork mixed in. Really this is just an excuse for me to load her up and have some fun!
Being in New York I have access to a lot of red oak and cherry, so I use a combination of the two.
Pork butts went for about 12 hours, pulled them off, wrapped them, stuck them in a cooler overnight. They were too hot to touch come morning when it was time to shred them up. I like a little apple cider and touch of cider vinegar in mine. I make my own sauce as well but keep that on the side.
Baby backs? Came out Perfect. Perfect. Perfect. Nice glaze, all homemade. No wrap – I just do the flip and basting. How about you?
by nybbqguys
7 Comments
That’s amazing sir !
St. John’s has been doing this harvest fair for years – it’s one of my favorite events. Good people, good cause, and I get to spend all day cooking. Can’t beat that.
Happy to answer any questions about the cook or the rig. This was a fun one.
Looks amazing! But let me say, I love hearing what wood is common/easy to get in different areas, thank you for sharing that detail.
I ain’t never seen ribs cooked upside down like that, it’s never even been a thought – will have to try it out
Damn, I saw St. John’s and was about to hop on the ferry to Newfoundland
Noice!