Show Your Meat - What's Cookin' This Weekend?

[tommykendall]

Tomorrow, Mike and I are doing turds, chicken halves with So flavor, corned beef in DP, and bratwurst. I plan on cooking the brats in an aluminun pan directly in the smoker with beer, onions, japs, franks hot sauce, tequila, whoosher sauce, dijon, and whatever else I can find (thanks Colt).

Show your meat... :roll:

[Jorge]

I don't have the time to cook everything you farkers are coming up with this weekend! Weather permitting I'm getting the fryer out to try some of the stuff from the fryer thread. The plan for the 'dera is brisket, spares, chicken boobs, hot links, chuck steak (just long enough to get some smoke flavor for carne guisada).

[tommykendall]

Jorge -

Post "your" recipe for carne guisada in painful detail please.

[Jorge]

1 1/4 lb beef
2 1/2 T flour
1 T veg oil
1 med onion chopped
2 jalapenos minced
1 1/2 + 1/3 C beef stock
1 T tomato patse
2 t cumin
1/2 t chili powder

I usually use chuck and trim it well, then cube the meat approx. 1" and sometimes go with the grain (some of the best carne guisada I've ever been served had a little stringy quality to it so I try to replicate that some). If I can find some of that 49 cent/lb brisket I'll use that and cook it a little longer. Place the meat in an aluminum pan that has some holes punched in the bottom to let the smoke in. Leave it in just long enough to get some smoke, I usually put it in after I have some good smoke and before the smoke chamber is up to temp since I'm flavoring the meat instead of cooking it. Remove and allow to cool.

Dust meat with flour. Warm oil on high heat and then brown the meat. Add other ingredients and bring to a boil. Cover and place in 350 degree oven for approx. 2-3 hours. I'll pull it out once or twice during the last half of the cook to stir and scrape the bottom to make sure the liquid thickens up properly.

Note: I use Tone's soup base instead of beef stock. So between that, and the tomato paste I haven't found a need for salt. If you like your food a little saltier give it a taste toward the end and season accordingly.

outstanding in flour tortillas, or for stuffing peppers. Pureed and thinned with water it makes an unusual sauce for enchiladas.

Edit: I should have added that I never do less than a double recipe or more. It freezes well if you have the space.

[Mark]

A: 30 lbs chicken quarters in the Bandera (marinating in teriaki since yesterday morning)
B: another batch of smoke-dried peanuts in the WSM on steroids
C: and I think pizza (also in the WSM on steroids)

[ckkphoto]

Country style ribs this weekend. Can't escape making them. I would like to do regular racks of pork ribs, but my wife finds the country style on sale often. Gotta work with whatcha got. No one complains though. Maybe I can talk her into letting me make some -hic- Jack Daniels sauce. Course I'd have to buy a liter of JD for the cup of sauce I'd need. :wink:

[Jorge]

Country style ribs this weekend. Can't escape making them. I would like to do regular racks of pork ribs, but my wife finds the country style on sale often. Gotta work with whatcha got. No one complains though. Maybe I can talk her into letting me make some -hic- Jack Daniels sauce. Course I'd have to buy a liter of JD for the cup of sauce I'd need. :wink:

Into each life a little rain must fall.

[kcquer]

My friend backed out of the big brisket project when he found out it was for 350 people, so I'm just cookin' at home. Gonna try some Jimmy Dean for breakfast, I think I'm gonna try biscuits on my fire box heat shield. Some kind of sausage for lunch, I've been dyin' since Buzz put his pix up. And beef for dinner, a dino turd if I can find a good one or maybe some of them chusck roasts. Damn guys, quit talkin' bout sausages, I'm gonna have to go buy a grinder.

[Jorge]

My friend backed out of the big brisket project when he found out it was for 350 people, so I'm just cookin' at home. Gonna try some Jimmy Dean for breakfast, I think I'm gonna try biscuits on my fire box heat shield. Some kind of sausage for lunch, I've been dyin' since Buzz put his pix up. And beef for dinner, a dino turd if I can find a good one or maybe some of them chusck roasts. Damn guys, quit talkin' bout sausages, I'm gonna have to go buy a grinder.

Just get a Kitchen Aid with the grinder......Works great for making pizza dough with fits in with another thread :D

[parrothead]

......Works great for making pizza dough with fits in with another thread

uh oh, now we are cross threading.

Don't have a clue as to what I am cooking this weekend yet. Time gets all sucked up between the remod mod and the bar mod. Will probably do some grilling and deep frying though since the new pit is not here yet. Might just have to fire up that bandera though 1 more time for old time sake, before sending down th street to it's new home.

[brdbbq]

carne guisada

What the hell is it in English ? Ditto on The Kitchen Aid mine works great. Got in on Ebay wasn't to painful.

[Jorge]

Carne Guisada is kind of like a beef stew without veggies? Give it a try, or I'll save you a sample next time I make a batch.

Rice is optional with the meal.

[brdbbq]

Rice is optional with the meal.

Not at my farking place

[kcquer]

Thanks Guys for answering a question B4 I even asked, I have a kitchen aid and use it often, I make an Italian bread at least every other week to have with pasta(sorry atkins dieters) and pizza once a month. I was going to ask about the K/A grinder now I just gotta find it.

[chad]

My friend backed out of the big brisket project when he found out it was for 350 people


Too bad! :D I've done for 200 and hoping for 400 this 4th of July. Last year I had to use ovens but the brisket was dry rubbed and we made sauce from the drippings in the foil.

This weekend: rotisserie chicken on the new grill :mrgreen: I'm going through smoke withdrawal right now so I don't know what else might be in the offing! Maybe I'll just rotisserie the chicken and start an oak fire in the ECB just to make the backyard smell good!! :twisted:

Though, country style ribs sounds good. We love ribs and chicken on the same ticket! Hmmm, trip to Sam's just might be in the works.

[parrothead]

Thanks Guys for answering a question B4 I even asked, I have a kitchen aid and use it often, I make an Italian bread at least every other week to have with pasta(sorry atkins dieters) and pizza once a month. I was going to ask about the K/A grinder now I just gotta find it

KA mixer is the shiznit. I have all of the attachments. Grinder, pasta stuff(which I can't use), stuffer, slicer, dicer, curcumciser.

[chad]

350 people


That's only about 135# of finished brisket - maybe 170-180 pounds of flats (less waste) :D probably 225# of packer trimmed.

Which would be, what, 28-30 6# flats or 16 14# packers. :mrgreen:

Heck, go for it yourself!! :twisted:

[kcquer]

curcumciser.

Do you charge for using that or just take tips?

[parrothead]

Quote:

curcumciser.


Do you charge for using that or just take tips?


Hey, the moyle the merrier.

[parrothead]

Do you charge for using that or just take tips?

I just take the tips. I'm trying to save enough to make a coat. When I put on weight and it doesn't fit I can just rub it to make it larger.

[Solidkick]

Do you charge for using that or just take tips?

I just take the tips. I'm trying to save enough to make a coat. When I put on weight and it doesn't fit I can just rub it to make it larger.

EEEEEEEEEEEEEEEEEEEEEEEEEWWWWWWWWWWWWWWWWWWWW!!!!! !!

You guys are SICK!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[kcquer]

I just take the tips. I'm trying to save enough to make a coat. When I put on weight and it doesn't fit I can just rub it to make it larger.

Now that's funny!!! Sorry Mods I know this is Q talk.

David, It was even easier than it sounds, it was cook and reheat deal for next weekend but was volunteer gig for his daughters private school.

Back to this weekend I'm getting ready to drop a 11# dino turd into my hybrid of TK's DP marinade and my mom's very similar recipe. I'm trying the cherry coke using Lipton onion soup instead of boullion (covers onion too) and the heinz chili sauce mom used to use. Gonna try the wrap and un wrap and see what happens.

[Mark]

Do you charge for using that or just take tips?

I just take the tips. I'm trying to save enough to make a coat. When I put on weight and it doesn't fit I can just rub it to make it larger.

Yeah; but what if its really cold. Your coat may start shrivelling up on you.

[parrothead]

Yeah; but what if its really cold. Your coat may start shrivelling up on you.

Skin tight body suit mod. Hope it doesn't become a wet suit mod.

[willkat98]

TK
I got leftover Q from last weekend, with the lent mod and all. Might try frying, but real windy.

I also got abeer butt chicken to do tomorrow.

Sounds like you and Mike gots a feast ahead.

And Mark with 30# of quarters. Its like 54 today. Been outside all day. No farking meat today.

Darn.

Guess the guy gave his life for us, the least I can do is forgo meat. I'm gonna go barbecue a carrot.

[brdbbq]

Thanks Guys for answering a question B4 I even asked, I have a kitchen aid and use it often, I make an Italian bread at least every other week to have with pasta(sorry atkins dieters) and pizza once a month. I was going to ask about the K/A grinder now I just gotta find it

KA mixer is the shiznit. I have all of the attachments. Grinder, pasta stuff(which I can't use), stuffer, slicer, dicer, curcumciser.

Got my grinder off of Ebay but didn't get the curcumciser with it. damn

[rusold]

Doing an expensive brisket ($1.49/lb - 11+), some country ribs, and another Jimmy Dean log and I think I'll try Jorge great idea of smoking a new piece of chuck while the Bandera gets going.

Off topic: I finally got my new computer and it's got a neutered mouse !!

R

[kcquer]

Guess its gonna be what I'm cookin on Sunday. Got up at 3:30 stirred up a batch of rub, stepped out on the deck and the wind was howlin' already. Checked the weather channel web site, 15 to 25 mph winds all day, chit. It is 65* already but I ain't fightin no farkin wind. Supposed to be in the 30's tomorrow morning but only 5-10 on the wind, I'll deal with the cold tomorrow. Happy Cookin' y'all.

[2Fat]

Ain't cooking a darn thing this weekend--although did make a habenero-lime cheese cake last nit to take to a St Paddys day party in Chicago today---there will be at least 115lbs of brisket in varios forms to munch on!!!! Some traditional and some bbq--can't wait

plus the weather promises to be at least 20° wartmer and no snow either

see ya

[BBQchef33]

I just threw in 2 flats. Got a few packs of chicken wings and breasts marinading..Just feel like tending fire and hangin out today... Txhoosier got me urgin.. just called the wife and told her to bring home tomato juice.. think todays gonna be a bloody mary day too.

[chad]

Got the chicken injected and waiting in the fridge. Got the ribs rubbed down. I'll be firing up the smoker about noon to get the spares going. I'll probably start the chicken on the rotisserie about 3 or 4.

Chicken and ribs!!

[jt]

Ok, I forget where the thread is about the sausage log in the smoker. How long does that usually take at say 225 degrees?

[kcquer]

jt, I'm pretty sure someone posted it took theirs 3.5 hrs

[BBQchef33]

Well, the 2 flats turned into 2 flats, 10lbs wings, 6 legs, 2 sausage rings, 2lbs of bacon and a porkloin. Anyone want to come over??? I'm home alone.. no plans for company. Just me, a batch of bloody marys(ok bloody me's) alot of meat, and a load of wood.

i am in heaven.. Life is good. :wink:

[parrothead]

How bout you just load up the finished product, bring it over here and don't forget to bring a hammer. I have way to much work to do before Sep. bash.

[tommykendall]

buuuurrrrppppp. Haven't even touched the chicken yet (Do not go there you bastidges...). Chug another?

[BigAl]

Chug a bunch more before doing that chicken. :shock:

[cabo]

Wrong weekend. Not doing a thing this weekend.
But, then next weekend is The Carolina Cup.
I’ve lived in S.C. for 37 years and never been.
A bunch of us have decided to go this year and see what all the hoopla is about. Some have been and promise a good time will be had by all.
I get the impression it’s kinda like the infield at a NASCAR race but with considerable more class. Class my a$$, I’m in charge of the chicken & ribs.
Good Eats, can’t wait!!!!
Don’t care if I don’t see a horse. (It is a horse race isn’t it??)

[chad]

Well the ribs fell off the bone - darn, missed competition quality again! :mrgreen: Used the offset smoker for 5 hours (3-2) and then finished off with sauce on the other side of the grill. Man this Coleman grill is da' bomb - I love it so far. Four burners plus IR and has a deep fryer instead of a sidecar burner.

The chicken turned out great -- My IR burner isn't quite as powerful as Phil's so it took about 1.5 hours to finish the bird. Nice a golden. Only a thigh and drumstick left :D Injected with Cajun Butter marinade, then rubbed inside with Tony C. and a half stick of butter. Then rubbed under the skin with Essence and poultry seasoning -- then Pam'd the skin and sprinkled with a little more Tony C.

Trussed it up and put on the rotisserie. I am definately going to do this again!!

[ckkphoto]

:evil: I messed up the country style ribs for the first time today. We had company and they ate it up, but they were dry and overcooked. Dammit. Oh well. Thats what I get for taking things for granted and not watching my temps.

[willkat98]

Beer Can Chicken was AWESOME

Beer: 1/2 can of Dirt Cheap Beer, Light!!!

Use Richie's gloves to pull, one plate white, one plate dark.

4yr old is FINICKY.

but she at half plate of dark.

We polished off all but like a piece or two.

Dog got the rest.

We polished that BCC off in about 10 minutes.

So flva cajun inside and out.

Yums

[Jorge]

No Q today. Adding some leftover meatloaf to the smoker tomorrow with everything else for grins.

[BBQchef33]

OMG... Briskets were farkin incredible. lately, last 6 or 7 I've done have been like 6-8lb flats I get from costco. use to only do packer cuts figuring the flatr onlys would be too dry and besides they're alot more expensive. Well IMHO, fark the packer cuts. These flats are awesome. I ate a whole flat by myself just about. Family ate the other. Just some Tony C and SoFlav on them. Then laid osme bacon ove rthem and cooked them and around 220. At the 8 hour mark they were at 175 and it got real cold windy and started raining, so I wrapped them and put them in the oven at 225. They hit 200 about an hour later. opened one up to 'sample" and that was all she wrote for them. that was the biggest longest sample I have ever seen.

the wings were picked on all day, cme out ok, messed up the marinade when the top came off the granulated onion and 2 lbs of onion landed in the pot. thought i got it all out, guess more than I thought got buried in them knooks and crannies of the wings, cause to me they tasted on the nasty side.. but the family like them.. i thought they sucked. but theres none left. Sausage ring, gone too.

neighbor came over when they smelled what the rock was cookin. Said his kid got him form inside to tell him to come out cause 'it smelled like summer". He figured, since its been snowing for 3 days, he wanted to see what the kid meant. He came out and the smell of mesquite and oak and cherry was in the air.. With a buncdh of meat..... Said to his kid. " That aint summer, Thats Phils cookin up the block" ... Kid replied "same thing". So they showed up around 5 to 'sample". They got the wings and sausage and the kid devoured 2lbs of bacon.

Nice to be associated with summer.. specially in the dead of winter.

[BigAl]

Phil,
You got snot there?

Played discount golf here friday, 80 F.

No Qing, I am "dog and house sitting" for a Lab Dog breeder. 11 Labs here and she has 3 with her at Dog Show in Dallas.

Nice lady but her PC is the worst, slow Gateway pice of Fark!

[Solidkick]

So, to say that Big Al has "Gone To The Dogs" would not be an understatement today? :mrgreen:

[BigAl]

Dog gone right!

Dog tired!

[kcquer]

:!: :P THANKS BROTHER SMOKEYPIG :P :!:

Just had Smokeypig's Jimmy Dean on a biscuit. Just like he said mytfine swine. Briskets coming along, got some sausages on for snackin later and peanuts ready to smoke when I wrap dino turd. Overheard OL on the phone the other day to friend, "if we plan it right we can eat out of that thing ('dera) all day." Here's to good planning, and Smokeypig, thanks again that sausage was da bomb.

[slat]

Good luck to all those smokin this weekend.

Slat