This new 26 inch kettle is huge. Here is is with a whole bag of lump in it.

Got a nice rib eye, seasoned with Just “Southern Flavor” and salt.

Rib Eye and boneless chicken thighs seasoned with Plowboy’s Yardbird.

Lots of shrimp and a couple of jumbo sea scallops. Shrimp is seasoned with “Cajun Blast” and the scallops with “Crabby Dirt” and spritzed with Cajun Blast “Herb and Butter” spray.

Look how much room is still available on the picture above.

Here’s the plated and final pictures. And yes, I can still get fresh corn on the cob!

My wife’s steak…

And here’s the rubs, seasonings and stuff I used:

I can’t even imagine needing something bigger. For those that have a Ranch Kettle I can’t even picture cooking that much.

I’m going to love this Kettle. This weekend I’m going to smoke some ribs to check out the thermometer in the lid and see how cooking indirect works.

You just gotta love a Weber Kettle…

As I was getting the butter out of the fridge to saute the onions in I spied a little left over fatty.  I decided that a couple of diced slices would go nice.

One cup of diced onion, the fatty and 3/4 of a stick of butter cooking away in a pan.

After the onions were cooked I added a little over 1/4 cup of flour and cooked the roux for about 3 minutes.  When that was a nice brown color I added 2.5 cups of chicken stock and 1/4 cup of milk.  When that had thickened up nice I added 2 cups of smoked chicken, 2 cups of frozen veggies and 1 tablespoon of Todd’s Dirt.

The filling then went into a larger crust filled ramekin.

Added a top crust.

Here the pie is in the oven.

Lots of good stuff in the pie.

And on the way to the mouth…

A few slices were taken off the brisket and the rest is in the freezer.  I’m done…

5:12pm, Saturday, September 6th:

4:18pm, Saturday, September 6th:

Chicken is pulled and in the freezer.

2:25pm, Saturday, September 6th:

ABTs are done!  I’m just going to eat a couple and freeze the rest.  Half also went to a neighbor.

1:58pm, Saturday, September 6th:

Chickens done!

I’m just going to pull the chicken so it’s resting on the counter.

Since it was important to quality control the chicken also I glazed two pieces with Cherry BBQ Sauce (more on that later).  They tasted amazing.

Oops!  This would be why the dog follows me around when I’m cooking.

1:22pm, Saturday, September 6th:

ABTs are on.

1:18pm, Saturday, September 6th:

Pulled the fatties.  The close up shot is Wolf’s Bold Rub.

1:10pm, Saturday, September 6th:

Brisket is done.  Looks really good.  It’s now foiled and resting in the cooler with the butts.

11:38pm, Saturday, September 6th:

Remember the little corner I cut off the brisket.  It’s off the smoker and has now gone through quality control.  It passed…

11:30am, Saturday, September 6th:

The chicken is now on the WSM.  Half rubbed with “Simply Marvelous Poultry Rub” and the other half with the every popular “Plowboy’s Yardbird Rub.”

11:10am, Saturday, September 6th:

Five fatties just went on the UDS.  The toothpicks just help me keep track of which rubs are which fatties.  No fillings on these.  Pretty much going to be for breakfasts.  One each fatty rubbed with:

Wolf Original Rub, Wolf Bold, Cajun Foreplay, Todd’s Crabby Dirt and DDogs Apple Rub.

10:04am, Saturday, September 6th:

Second pork butt is off the smoker, foiled and resting in the cooler.

8:15am, Saturday, September 6th:

The brisket is rubbed down with Spicewine Hefer Dust and is on the smoker.  I trimmed a little corner off that was thinner than the rest of the flat.  This will be used for quality control down the road a little.

I’m also using my new super fast RED Thermapen today…

The remaining butt on the smoker is at 182 degrees.

7:45am, Saturday, September 6th:

Gotta love the smell of smoke first thing in the morning.

7:05 am, Saturday, September 6th:

The “Dirty Butt” is at 195 degrees and ready for the cooler.

4:50am, Saturday, September 6th:

Temp is up a little, adjusted the air intake.  Butts are at 166 degrees.  No foil today.

12:30am, Saturday, September 6th:

Temp is stable at 225 degrees.  I’m going to bed for a few hours of sleep.  Brisket, fatties and ABTs go on in the morning.

10:50pm, Friday, September 5th:

I have a big cook this weekend.  Pretty much just to restock the refrigerator.  Just put two butts on the UDS.  One has been rubbed with Simply Marvelous Sweet and Spicy and the other with Todd’s Dirt.