Back to "normal" around here

[chad]

Got the ECB fired up a while ago with chicken thighs and a couple of quarters from another cookout and a 4# pork loin.

Rubbed the pork with seasoned salt and pepper and covered the top with bacon. Chicken was marinated a short while in Badia Mojo sauce.

The Pyrex thermometer is in the loin and set for 165 -- then I'll follow the "goto" directions and wrap it and send it on its way to 190. May I can't wait till this evening!!

Chicken ought to be ready in about 2 hours -- we roast a lot of chicken at 250 for about 2-3 hours.

I'm still going thru Bash withdrawal, though!! Thought about doing some jalapenos then realized I would be the only one eating them!!!

Hope everyone's having a great weekend.

David

[colt45]

Dave.... put on 2 briskets this AM... 3 racks of ribs this afternoon... for me, wife, and one other guy... hehe things are back to "normal" here too :)

[BBQchef33]

I thought I was back to normal.. Made a brisket for yesterdays dinner... look great, fell apart, like butter. It went in at noon thursday, for about 12 hours in smoke, around modnight, I wrapped it at 185 and let it sit in the oven @ 160, overnight and most of the day. took it out about 4PM and let it rest. While slicing it i was saying "man, never saw a brisket so juicy", Little tastes while slicing was great..... but @hit, when i sat down for dinner..... Had one slice... said... "damn, cant do it". :( it was great, just couldnt do the beef. :? Put some of the choppings from the cutting board in that onion soup I made, that was great though. Ate a ton of that. We pretty mush finished the pot. Just aint ready for beef i guess.


Scallops in bacon tonight. .. that i can handle.

[colt45]

Phil try smoking those... its real good... if you havent tried it already...

[parrothead]

I smoked about 60 of those last weekend. turned out pretty nice.

[chad]

I also "smoked" the rest of the pound of bacon -- Anne and I just had
smoked, smoked bacon and tomato sandwiches -- too lazy to go buy lettuce :D

Just pulled the chicken and fired off another chimney of charcoal to get the pork up to 190 after I wrap it.

Phil: I understand about the brisket -- I haven't had that problem but I've been eating ham and/or turkey and cheese a good part of the week -- (1) to get my blood sugar back where it belongs and (2) I just didn't want to deal with "lunch" all week :D

[BBQchef33]

i make the scallops in the kettle. A full chimney pushed to the side and wide open vents till I get about 300-350. I do it indirect for about 10-15 minutes, then spread the coals out and grill direct for about 5 to crispy up the bacon. They come out great that way.

went to the inlaws today for a few hours(Its the Jewish New year??? or sumthin).. made 5 french racks of lamb that were meant for last friday when you guys were arriving.... so I cooked them up there today. We're home now and everyone is stuffed, so the scallops will have to wait till tomorrow.

[nthole]

3 racks of ribs went in at 4:30 here. BBs, cut into six pieces. 2 Cajun Southern, 2 regular Souther and 2 Fat Pats. Jellied 1 of each about an hour ago. Probably be done within an hour.

For tomorrow's game though...so I only get to test one or two tonite ;)

Frying up 5lbs of wings tomorrow too. Was going to do a few more things but just didn't have the time to get it together. Some of us work ya know! :)

[badger]

Frying up 5lbs of wings tomorrow too.


What do you use to fry you wings in? I am asuming a Turkey Fryer? I just bought one (turkey fryer) today, to get my coals ready much faster using the chiminy's (Phil's idea... well see if he is crazy tomorrow) ;).

John
(Crazy Phil's friend)

[BBQchef33]

Prepare for launch... that turkey fryer will light those coals like an F16's afterburner.

[nthole]

Yep, used a turkey fryer. I lit the charcoal with it yesterday for the q and it took abou 4.5 minutes to lite.

Did the wings today. Terrific. Just about everything is gone! Wings worked perfectly.