Weekend Cook

[icemn62]

Okay once again it is my time to spend a weekend here at work. With the high heat that has been going on lately I will be firing up the gasser when I get home, but no time for low and slow. Question, What will the Brethren be placing on the grates this weekend?

[qman]

Two thick Loin Strip steaks on the gasser for dinner tonight, this will be the last I cook for 10 days. The wife and I are leaving in the morning for a 10 day motorcycle ride up into Western North Carolina. Road food all the way.

qman

[Jorge]

Stuffed pork chops grilled tonight. Grilling steak tomorrow night. and probably grilling fish on Sunday. Just out of time mod.

[jminion]

Sirloin tip roasts and chicken with all the side for 200.

[Neil]

Last night it was T-Bones, with Mike G's homemade marinade sauce brushed on while grilling, delicious. Tonight I'll be tossing a 14# brisket on the 'dera along with a 2# fatty. The brisket is soaking in TK's DP marinade along with a 3# corned beef brisket. The corned beef brisket will go on tomorrow morning and then later in the afternoon I'll toss on a couple of yard birds.

[Qczar]

The corned beef brisket will go on tomorrow morning and then later in the afternoon I'll toss on a couple of yard birds.

Aways wondered what a smoked corned beef brisket would turn out like? Is the clash of smoke flavor and nitrates big?

One of my favorites is blackened corned beef. Boil it the usual way and then blacken it in a hot cast iron afterwards with seasonings. Very good, a bit like pastrami!

[rbinms33]

Here it will be around 18 people feasting on 14 racks of babybacks, 4 armadillo eggs (made with JD maple fatty), a regular maple fatty, about a dozen hot sausage links, some hot dogs, and some cheesy bread made with the Cajun sauce that Harry J sent me. Of course there will be Richie beans, tater salad and slaw on the side. I figure with a heat index of 110 today, I'll only need a couple pieces of charcoal to get to 225....heheheheh.

I'm really liking the armadillo eggs better than the ABT/ADT's so whoever came up with that idea, thanks much. I cooked my last round of armadillo eggs for two hours at 225 and they were a bit overdone. Of course, I was using FMV fatties and they are more fat than meat. Lesson learned which is why I'm using JD this time and since you guys keep harping on it, I'm going with the maple flavor. Might try throwing them on an upper rack too with the bread. I do have a question for some of the veteren fatty smokers. How do you cook it up? plain? seasoned? stuffed? any ideas or just throw it on and let it go? And 225 for a couple of hours is right, right? I'm open for suggestions.

[dxesmkr]

108 ribeyes and 104 boneless chicken breast for rehersal dinner this evening.

Willy T.

[tommykendall]

I'm cooking farking Asian food today for 20

[Mark]

Probably just smoke-dry a batch of ready to harvest hot peppers

[rbinms33]

108 ribeyes and 104 boneless chicken breast for rehersal dinner this evening.


Willy, you got some stuff goin on over there, bro. And here I thought I was cooking for a crew. :)

[frognot]

Just put on a pig butt, a brisket & two racks of spares. Spares coated with the last of Bro Solidkick's award winning rub (from my first sauce exchange 3 times ago).

[Jeff_in_KC]

It's too damned hot here! I wasn't even at the Boone County Contest that long and I'm ready to stay inside the rest of the farkin' weekend! I was gonna drop on a brisket early in the morning but fark it! This A/C feels good when it's 105 out there! I'll cook next weekend when I have more time and hopefully this heatwave breaks!

[Jorge]

108 ribeyes and 104 boneless chicken breast for rehersal dinner this evening.

Willy T.

212 at a rehearsal dinner? I'd hate to be getting the bill for the reception!

[Ron_L]

Orange Glazed Chicken Chests... Used the iron Chef brand orange marinade as a glaze. Great stuff... Tastes just like the orange chicken from Panda Express.

[Jeff_in_KC]

OK dang it, I'm NEEDING to smoke!!!! someone give me a good idea for the BSKD that can be done in four hours or less that I might not have tried before. I'm thinking it might have to be chicken?? Open to suggestions for tomorrow!

[dxesmkr]

108 ribeyes and 104 boneless chicken breast for rehersal dinner this evening.

Willy T.

212 at a rehearsal dinner? I'd hate to be getting the bill for the reception!

It was a pretty sweet deal.The main caterer subbed us out to do the meats and she handled everything else.Myself and two others from my cooking crew knocked it out in 1hr.& 15mins(cooking time).Panned it up and gave it to the main caterer and we were finished.

Willy T.

[willkat98]

I'm cooking farking Asian food today for 20

Sounds great!

Nice description.

Mouth is still watering

[Neil]

The corned beef brisket will go on tomorrow morning and then later in the afternoon I'll toss on a couple of yard birds.

Aways wondered what a smoked corned beef brisket would turn out like? Is the clash of smoke flavor and nitrates big?

One of my favorites is blackened corned beef. Boil it the usual way and then blacken it in a hot cast iron afterwards with seasonings. Very good, a bit like pastrami!

You need to soak it for a couple of days changing the water at least twice a day to get the nitrates out and use a salt free rub. I also let it sit in the DP marinade for 24 hours.

[Neil]

Brisket is now at 167*. Just foiled the fatty with a little apple cider spray and getting ready to prep the corned beef brisket. The 'dera has been holding pretty steady at around 210-220 all night long. Having a basket really is key to temp control with these beasts.

[Mark]

OK dang it, I'm NEEDING to smoke!!!! someone give me a good idea for the BSKD that can be done in four hours or less that I might not have tried before. I'm thinking it might have to be chicken?? Open to suggestions for tomorrow!

Tabasco/soy sauce marinated chicken quarters. $0.49/pound locally. Besides, once youe get started, just need to go and tend the fire every30 minutes or so.

I went out yesterday to weed whack and it almost whacked me. Going out today to mow once the caffiene kicks in and I seriously hydrate myself.

[Neil]

Wrapped, toweled and coolered the 14# TURD at the 13 hour mark. Internal temp was 187* and probe slid in and out like it was going into soft butter at three different loacations on the flat. I tried something different last time I smoked a whole packer and forgot to post the results. When I prepped the meat I trimmed out that thick slab of fat on the edge of the flat near the point. I then thinly sliced this slab of fat and placed it on top of the flat after I applied the rub. It was almost like having a fatcap on both sides. I always cook the brisket fatcap down after learning that trick here. The result last time was fantastik and I'm hoping todays effort will have produced similar results. Only five more hours till our guests arrive for dinner.

[Kevin]

My youngest son leaves for Basic Training at Fort Sill on Tuesday so we've got a bunch coming over to wish him off.
Buckboard Bacon, Butt, Chicken Thighs marinated in Texas Pete, Maple Fatty Wrapped Armadillo Eggs.
And thank the Lord for remote thermometers. I'm sitting in the AC house while the BSKD does the work.

Kevin

[brdbbq]

Take Out Chinese

[willkat98]

Take Out Chinese

did you get the BBQ Prok?

I got 4 chicken boobs thawing on the counter.

Supposed to be 103* today, so I might just wrap in foil with bbq sauce and leave out on the driveway for a few hours.

[brdbbq]

did you get the BBQ Prok?

Naw Don't care for there prok. Got spicey beef with japs. green peppers and Onion. Should make a interesting drive with OL and Daughter to Ft Worth this afternoon. "DAD YOUR FUMIING AGAIN."

[Jorge]

did you get the BBQ Prok?

Naw Don't care for there prok. Got spicey beef with japs. green peppers and Onion. Should make a interesting drive with OL and Daughter to Ft Worth this afternoon. "DAD YOUR FUMIING AGAIN."

Going 820/183 or 121/114? If you go 820 think about heading north on Euless Main and check out N. Main BBQ. AYCE (Ribs, brisket, sausage, chopped beef, and chicken, sides of beans, tater salad and maybe slaw, and all the trimmings) $12 including tea, or a plate for $6-7. Should be vending machines in the back for coke, and you can bring your own beer. Think they close early on Sunday though.

[brdbbq]

did you get the BBQ Prok?

Naw Don't care for there prok. Got spicey beef with japs. green peppers and Onion. Should make a interesting drive with OL and Daughter to Ft Worth this afternoon. "DAD YOUR FUMIING AGAIN."

Going 820/183 or 121/114? If you go 820 think about heading north on Euless Main and check out N. Main BBQ. AYCE (Ribs, brisket, sausage, chopped beef, and chicken, sides of beans, tater salad and maybe slaw, and all the trimmings) $12 including tea, or a plate for $6-7. Should be vending machines in the back for coke, and you can bring your own beer. Think they close early on Sunday though.

121/114 That figures. Actually was hoping for a invite to your place then I could get your farking address.

[elvis67]

I am recovering from my first bbq competition. Didnt win anything but was fun. I got good ideas and alot of help from other teams.

[icemn62]

My youngest son leaves for Basic Training at Fort Sill on Tuesday so we've got a bunch coming over to wish him off.
Buckboard Bacon, Butt, Chicken Thighs marinated in Texas Pete, Maple Fatty Wrapped Armadillo Eggs.
And thank the Lord for remote thermometers. I'm sitting in the AC house while the BSKD does the work.

Kevin

Wish your son luck. I did ny basic training at Ft. Sill. What branch of artillery is he going into?

[willkat98]

I am recovering from my first bbq competition. Didnt win anything but was fun. I got good ideas and alot of help from other teams.

Welcome Elvis

go to cattle call thread and let us know who you are!

[raymedic]

Korean BBQ'd chicken wings.

[Kevin]

My youngest son leaves for Basic Training at Fort Sill on Tuesday so we've got a bunch coming over to wish him off.
Buckboard Bacon, Butt, Chicken Thighs marinated in Texas Pete, Maple Fatty Wrapped Armadillo Eggs.
And thank the Lord for remote thermometers. I'm sitting in the AC house while the BSKD does the work.

Kevin

Wish your son luck. I did ny basic training at Ft. Sill. What branch of artillery is he going into?

13B, cannon crew member. Greek to me. I was 63B, wheeled vehicle mechanic. Thanks for your support. I'm very proud of his decision yet I do worry too.

Kevin

[icemn62]

That was my MOS. Hopefully he will enjoy his time in service, and he gets to travel all over the world. Did some really good Beer drinking while I was stationed in Germany.

As for 13B, The way I explain it to my son. I made Cannons go Boom, and explde things far away.

[Neil]

The brisket was one of the best I ever cooked although placing those strips of fat on top must prevent a smoke ring from forming. The meat was very tastey, tender, and, moist.