Some time ago a wrote a post about a stinky day. That is the day that we muck stalls. About the only day that qualifies in that category is the messy day of cleaning out the pit barbeque. You can’t really do it after you’ve spent all day cooking. First of all, the pit is too hot. Secondly, the grease in the bottom of the pit is liquid. You have to wait until it congeals to be able to scrape it out.
So today was clean the pit day, because tomorrow is smoking day. A few times a year, I will fire up the pit barbeque starting usually at about 0600. I typically only do this for a really large cook because my Klose bbq is a wood hog and when you have a 15 pound brisket you can count on having to run your pit for a minimum of 10 hours which uses a lot of wood. So I time the cook based on the biggest piece I am smoking and fill in the rest of the pit with smaller pieces that will come off as they are finished.
Tomorrow we have a 14 pound whole veal breast, a 6 pound boneless rib roast, 2 racks of Waygu short ribs, a picked veal shoulder, a mess of cross pieces, a whole beef shoulder, and some chicken pieces just because man does not live by beef alone, (or veal for that matter,)
