Home / 2019 / Beach Bash 13
We held the beach bash again at Mizell/Johnson Park (formerly known as Lloyd Park) For the past 3 years we roasted a pig in a caja china so we decided to mix it up a bit this year. Instead of a roasted pig, we had our aspiring pitmaster Ben Bowen smoke a brisket and 3 pork butts, along with several brats for good measure. Given the modest size of the smoker, this was spread out over Thursday and Friday prior to the event, and the meat was reheated on the grill. We had 30 people signed up and it was a fun day, with some new members as well as the usual suspects. We had some fabulous side dishes and deserts. It was ridiculously hot but we all had a great time at the Sea Grape Pavilion. Thanks to Social Director Mary Brown for her hard work putting this together!
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Carolina Mustard sauce for the pork
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Pork rub (left) and brisket rub (right). The recipe for the pork rub is from Malcolm Reed and the brisket rub recipe came from Pecan Lodge, in Dallas.
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Day 1 on the smoker (Thursday)... butts and brats!
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Ingredients for the sauces and rubs
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Day 2 on the smoker (Friday).. A 16 pound brisket which had to be cut in half to fit, and a pork butt. This is the end of the day, just finishing the point
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Smoked pork butt
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Heating the meat
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Enjoying some conversation and shade
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View from the pavilion... a little too much seaweed to get in the water
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Everybody's favorite cruising director and Past Commodore, Gregg Henry!
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Getting the fire started while roasting in the August sun
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Getting the pavilion ready