Holiday Fare

[Heath]

OK, so I'll ask again. What's everyone up to this holiday weekend?

[BBQchef33]

I'm tryin to talk the wife into having a load of people over, but she aint in the mood. But in the fridge is a tri-tip, which BTW, will someone please tell me how to cook.......and a porkloin and some BB's. Plan on makin it a ribfest, so i'll be going out for more. Got a few guys lined up for brews on saturday, but dont think i'll be able to make it a party.

phil

[Oldtimer]

Going to a BBQ Saturday then pobably cook some of that cheap ass brisket.

[Heath]

I'm doin something on the grill Sat and Sun. Watchin the race on Sun. I got a case of those Smithfield bb's, heard they were good. Cookin half of them and some lamb on Labor Day. Havin family up again.

I ordered some of that Wicked Good Charcoal. I'll let yall know how it goes. Hope its here for this weekend.

[chathorne]

not cookin nuthin takin the weekend off

goin to the parents house on the lake for a fish fry

i'll just watch and enjoy

[tommykendall]

Doing ribs tomorrow. On Sunday I'm doing that 14.5 brisket (lloked at yesterday and it's a beauty) some more ribs, turds, maybe some salmon.

[willkat98]

On the menu (don't know which day or days)

1 5# pork loin
2 beer can chickens
1 7# turkey breast
4 racks of bbs
4 big a$$ chicken boobs
1 4# bottom round
1 shelf full of thighs and drummies

If I season my new cast iron pot

1 Big A$$ pot of chilli, yes Phil, with salsa (and So Flav :) )

[Oldtimer]

not cookin nuthin takin the weekend off

goin to the parents house on the lake for a fish fry

i'll just watch and enjoy

Mullet with rice I Presume. :lol:

[parrothead]

Don'y know just yet. Will probably do some ribs, and thinking of deep frying a pork tenderloin just for kicks and giggles.

[david]

Going to a BBQ Saturday then pobably cook some of that cheap ass brisket.

I'm gonna try out TK's brisket with my $20 (9lbs) brisket. :evil:

[tommykendall]

Going to a BBQ Saturday then pobably cook some of that cheap ass brisket.

I'm gonna try out TK's brisket with my $20 (9lbs) brisket. :evil:Best o' luck. Keep the temps low in the 220-240 range, trying not to get many spikes over 250. Assuming you're cooking on a Bandera (or any cooker for that matter), don't be afraid to move the meat around during your cook to prevent prolonged periods in the hot spots. When the edge of the flat starts looking cooked (kinda like a steak would look), I like to put a small piece of foil just over that outer flat section to help keep it moist. I'm guessing the meat is about 150 at this stage. Then, when the whole thing hits 165-170 (or thereabouts), wrap the whole farking turd in foil, give it a good mopping, and take 'er home to at least 185 (up to 190-195). If ya still have time, do the cooler trick for at least an hour. You might want to wrap more foil around it to stop leaks. ENJOY

[cheez]

Having some family and friends over, including the folks up from Texas. Plans include 2 briskets, ribs and chicken. Oh, and probably some sausage thrown in there somewhere too. The wife will make her famous potato salad, and there are plenty of fresh veggies from the garden (anybody want some tomatoes? We're giving them away by the bagful) And, by popular request, hotdogs, yes, HOTDOGS, for lunch. Seems everybody loves hotdogs out of the Bandera. Go figure.............

Cheez

[david]

Going to a BBQ Saturday then pobably cook some of that cheap ass brisket.

I'm gonna try out TK's brisket with my $20 (9lbs) brisket. :evil:Best o' luck. Keep the temps low in the 220-240 range, trying not to get many spikes over 250. Assuming you're cooking on a Bandera (or any cooker for that matter), don't be afraid to move the meat around during your cook to prevent prolonged periods in the hot spots. When the edge of the flat starts looking cooked (kinda like a steak would look), I like to put a small piece of foil just over that outer flat section to help keep it moist. I'm guessing the meat is about 150 at this stage. Then, when the whole thing hits 165-170 (or thereabouts), wrap the whole farking turd in foil, give it a good mopping, and take 'er home to at least 185 (up to 190-195). If ya still have time, do the cooler trick for at least an hour. You might want to wrap more foil around it to stop leaks. ENJOY
And do you modify the dr pepper marinade at all, or use it as is? I'm gonna start it soaking tonight for saturday.

[chathorne]

does anybody marinate a brisket ?

[Oldtimer]

does anybody marinate a brisket ?

You mioght get less respons ewith who doesn't ?

[tommykendall]

And do you modify the dr pepper marinade at all, or use it as is? I'm gonna start it soaking tonight for saturday.


If you're using the one on the recipe page, it's pretty much exact.


does anybody marinate a brisket ?


Yes - I, several others here, and several on the Smoke Ring list do. I started years ago based on huge success stories from a now deceased member of the Smoke Ring list. I have tried rubs only and rubbing after the marinade process. They've all been good but for some reason I seem to always revert back to the Dr. Pepper marinade. I do plan on some more experimentation in the near future, completely naked (maybe some S&P) and sand in the water pan. I really think a good brisket boils down to the cut of meat and how consistently well it's cooked in the chamber.

[chathorne]

hell i thought the Dr. Pepper was a mop type thing
i'll have to try that next time

[david]

Usually I just give it a good soaking in beer and tobasco for a night or two before cooking. It's easier than the other way we do them, wwhich is to coat with frenches mustard and add rub a day ahead.

Tonight I whip up my first batch of TK's brisket wonder juice (I think that's what the guys from bash 1 called it)

[chad]

Got the mullet smoked -- so I'll probably make appetizer spread out it :D

Still got those Cornish Game Hens in the freezer -- could either deep fry them or wrap 'em in bacon and 'Q them -- hmmm, decisions, decisions!!

[tommykendall]

Got the mullet smoked -- so I'll probably make appetizer spread out it :D

Still got those Cornish Game Hens in the freezer -- could either deep fry them or wrap 'em in bacon and 'Q them -- hmmm, decisions, decisions!!Dudes - can ya'll imagine what smoked mullet (the 'do' that is) smell like. LMFAO on my first post of the night.

[BBQchef33]

[quote]Dudes - can ya'll imagine what smoked mullet (the 'do' that is) smell like. LMFAO on my first post of the night.

No, not an smoked Mullet-Do, but i can tell ya what the hairs on my hands and forearms smells like, then burn off on a weekly basis..... Gotta move those logs around in the firebox.


But josh got me a really cool mitt for my B-day that will salvage those hairs somewhat.

[Oldtimer]

From what I have seen how can you tell ? :mrgreen:

[mikek532002]

Guys,
My freezer's out of bbq, and I'm having company. I'm planning on doing two of TK's mainated briskets, two pork butts, a tray of chicken thighs, a tray of brats, and maybe some ribs. Hopefully that will hold me for a few weeks.
StL Mike

[BBQchef33]

does anybody marinate a brisket ?


Shirley, you jest.....

Tk's DR Pepper Marinade!!!. Go look in the files or recipe section. I think we all marinade them.

[mikek532002]

Guys,
My freezer is empty and I'm having company. I plan on doing two of TK's marinated briskets, two pork butts, a tray of chicken thighs, and a tray of brats. I might also do a couple of slabs of ribs.
StL Mike

[chathorne]

what the hell do you marinade them in a trash bag ?????
i aint got nuthin that big ass brisket would fit in

[parrothead]

yep trash bag works fine. I usually doublr them up though

[BBQchef33]

turkey roaster bags are better. Glad small(4 gallon) garbage bags are food safe. Regular large garbage bags contain resins which arent FDA approved, and some will react with certain food(vinegar). So theoretically, if you ya really give a ****, any bag for food should be labled 'food safe" or "food storage approved". I havent died yet from using garbage bags overnight.

whatever bag ya use, if ya dont have room in the fridge, put the bag in the cooler with some ice.

[Heath]

Today our Labor Day cook out just went from 9 to about 40. Gonna do all the baby back I have and pick up a couple of beef slabs. I know, I don't eat them either, but some in the crowd don';t eat pork. Also will end up doing b & d's for all the kiddies too.

[willkat98]

quote]

No, not an smoked Mullet-Do, but i can tell ya what the hairs on my hands and forearms smells like, then burn off on a weekly basis..... Gotta move those logs around in the firebox.


But josh got me a really cool mitt for my B-day that will salvage those hairs somewhat.[/quote]

Mitts Suck.

Right Ricky!!