Well ladies, whats cookin this weekend

[kcquer]

Windy sat I'm gonna take my chances sunday. Got 2 slabs spare I'm gonna 3-2-1 the snot out of. Looking for a chusck or rump or some sorta beef to go with the pigcicles.

What are y'all gonna smoke?

[chad]

No smoke today. Did the new walkway with pavers mod in the front yard - still have five more sections to do.

However, I did grill some rather outstanding mahi-mahi this evening!

[parrothead]

Re-run of last week. I have a mess of chicken parts, a few slabs of babybacks, peanuts, and this time gonna throw on a roll of breakfast sausage. Probably throw some brats in there for lunch while I am at it.

[Bigdog]

Did a full load today:

10 lb. ham
8 lb. picnic
6 lb. brisket
2 slabs pork spares
2 slabs beef ribs
2 lbs. hot Italian sausage
2 lbs. Slovaceks jap. sausage
2 lbs. boneless beef ribs
1 pkg. chicken legs
3 baked potatos

This out to last me a while! :D

[kcquer]

I only like to cook when there is danger involved!!

Danger of straining a gut carrying all that dude! :shock: BTW when do we eat? :D

[Bigdog]

I had lunch and supper Sat., and lunch and supper for the next 2 weeks or more.

Cooked the ribs using the Bandera rib rack. Not entirely pleased with its design. The ribs want to curl up and not stay straight. Anyone else tried these? Did you like 'em?

[Solidkick]

I have, got the same results as you, and hated it! Went back to my rib racks I picked up at home depot!

[Bigdog]

Which kind did you get? I've seen one made by Weber.

[rusold]

pork shoulder, country ribs, marinated pork loin from Central Market(freebie - almost) and another Jimmy Dean log( whoever came up with this - thanks -great low carb breakfast food)

A question - why is a special rack for ribs better than just putting them on the standard cooking grates ( is that the right word??)

R

[parrothead]

why is a special rack for ribs better than just putting them on the standard cooking grates

Space.

[rusold]

Well,

That was short and sweet and right to the point How many one word posts have you done?

Thanks,

R

[parrothead]

Two.

[tommykendall]

I was supposed to take my wife wife and sister-in-law mod to the PA Amish country yesterday. Instead I convinced them to cancel. So I cooked 3 racks of BBs, 2 chickens, sausage, pintos. Sides were bud and strawberry dacquiries. Little light headed today

[willkat98]

I got a 4.5 # pork loin
a 8# beef tip roast
ans a 4.8# pork butt in the WSM at 220 right now. (very windy)

On the beef tip, I took someone suggestion (?) and cut a hole in the cryovac, let out the blood, rinsed, drained, then filled it back up with Dales marinade.

I'm gonna do this from now on with everything. I used maybe a half cup marinade at most.

Absolutely no wasted stuff

Great suggestion, just cant recall who (think they injected into rib or briskett cryo packs.

Awesome

[cabo]

I got a 4.5 # pork loin
a 8# beef tip roast
ans a 4.8# pork butt in the WSM at 220 right now. (very windy)

On the beef tip, I took someone suggestion (?) and cut a hole in the cryovac, let out the blood, rinsed, drained, then filled it back up with Dales marinade.

I'm gonna do this from now on with everything. I used maybe a half cup marinade at most.

Absolutely no wasted stuff

Great suggestion, just cant recall who (think they injected into rib or briskett cryo packs.

Awesome


I tried it too on my last brisket. Put a little tape on the hole incase I got stupid, or drunkup, and decided to turn the brisket over. I did (both).
Results, no fuss, no mess. Outstanding.
Will definately repeat.

[parrothead]

Threw some Johnsonville cheddar brats on a hot spot for about an hour. Damn them are good with some hickory smoke added. Holy chit.

I'm liking that hot spot. I'm going to make sure that I always have something to throw there when I start cooking.

[slat]

I'm cooking about 25 lbs. of pork butts, an 11.58 lb. brisket, and 4lbs. of salmon.

[kcquer]

Looked at our two grocery outlets yesterday never did find decent looking cheap beef so much to the OL delight got a 8# butt instead. My first St Louis trim job went fine gotta do that from now on. Got my spares in my Brinkmann SKD rack and it works pretty good ( this belongs in another thread but I'm in a hurry as it is nearly time to feed the beast again). Used it on BB's last weekend no trouble and spares today so far so good. On the last hour I did lay them out flat as I had space by then.

It's a perfect smokin' day. Just enough breeze the beast draws so good it damn near whistles, sunny 60*, the grass is green, all is right in my little world. Hope all of you are enjoying your day as much as I am.

[parrothead]

Just opened up smokey to wrap my ribs. It's been three hours and all is well. Chicken parts are nearing completion, peanuts are almost done. Pulled off the log of Jimmy Dean breakfast sausage. Damned tasty. Who's idea was that?

[BigAl]

Did a full load today:

10 lb. ham
8 lb. picnic
6 lb. brisket
2 slabs pork spares
2 slabs beef ribs
2 lbs. hot Italian sausage
2 lbs. Slovaceks jap. sausage
2 lbs. boneless beef ribs
1 pkg. chicken legs
3 baked potatos

This out to last me a while! :D

You still had room for a tasty Smoked SPAM treat :!: :D

[BigAl]

I had lunch and supper Sat., and lunch and supper for the next 2 weeks or more.

Cooked the ribs using the Bandera rib rack. Not entirely pleased with its design. The ribs want to curl up and not stay straight. Anyone else tried these? Did you like 'em?

You have to"wind" them on the racks, they work for me but I only do one or two racks of ribs at once, gotta save room for that great tasting SPAM, you know :!: :D :D :D :lol:

[cabo]

I had lunch and supper Sat., and lunch and supper for the next 2 weeks or more.

Cooked the ribs using the Bandera rib rack. Not entirely pleased with its design. The ribs want to curl up and not stay straight. Anyone else tried these? Did you like 'em?

You have to"wind" then on the racks, they work for me but I only do one or two racks of ribs at once, gotta save room for that great tasting SPAM, you know :!: :D :D :D :lol:

Al, April fools joke or not, Your still sick!! :mrgreen:

[BigAl]

I had lunch and supper Sat., and lunch and supper for the next 2 weeks or more.

Cooked the ribs using the Bandera rib rack. Not entirely pleased with its design. The ribs want to curl up and not stay straight. Anyone else tried these? Did you like 'em?

You have to"wind" then on the racks, they work for me but I only do one or two racks of ribs at once, gotta save room for that great tasting SPAM, you know :!: :D :D :D :lol:

Al, April fools joke or not, Your still sick!! :mrgreen:

Good! Means I haven't "lost it " yet and still fit right in with the group :!:

[cabo]

Point taken!!!!!!!

[Solidkick]

BigDog,
Turns out the rib rack I like the best is made by Charbroil. you can see a picture of it here:
http://web.inetba.com/allparts/item85218.ctlg
I had as many as 7 slabs in it at one time.

[Bigdog]

Thanks for the link, Kick.

And no Al, no Farking Spam, a.k.a Colorado Brisket in my house. :evil:

Now lets see:
Spam tastes like **** and costs about $2.50 lb. :shock:
Pork butt is awsome, especially with Southen Flavor, at $0.99 lb. :)

You do the math. :twisted:

[BigAl]

Thanks for the link, Kick.

And no Al, no Farking Spam, a.k.a Colorado Brisket in my house. :evil:

Now lets see:
Spam tastes like **** and costs about $2.50 lb. :shock:
Pork butt is awsome, especially with Southen Flavor, at $0.99 lb. :)

You do the math. :twisted:

Hum, never tasted $****, but if it tastes like SPAM, think I'll dig up the septic tank and save big money :!: :lol:

[kcquer]

Jimmy Dean breakfast sausage. Damned tasty. Who's idea was that

Greg, that suggestion came from Brother Smokeypig. Find your cheap brand of sausage that has a pork and bacon variety, I liked it even better.
Damned tasty
Damned straight!

[kcquer]

If I really wanted a good rib rack for the 'dera I think I'd check into having Dave Klose build one of his snazzy stainless jobs to fit. Those nice holes in the bottom might make a dandy heat diffuser when not full of ribs.

Phil, any chance you could check on that for us? 15 5/8w x 16d.

[tommykendall]

On the beef tip, I took someone suggestion (?) and cut a hole in the cryovac, let out the blood, rinsed, drained, then filled it back up with Dales marinade.


The original DR Pepper brisket called for this method. No fuss, no muss.

[Mark]

I got a 4.5 # pork loin
a 8# beef tip roast
ans a 4.8# pork butt in the WSM at 220 right now. (very windy)

On the beef tip, I took someone suggestion (?) and cut a hole in the cryovac, let out the blood, rinsed, drained, then filled it back up with Dales marinade.

I'm gonna do this from now on with everything. I used maybe a half cup marinade at most.

Absolutely no wasted stuff

Great suggestion, just cant recall who (think they injected into rib or briskett cryo packs.

Awesome


Dat wuz me Willie.

What I did this weekend was
10 picnics
3 corned beef

Local supermarket was having a sale on picnics and was marking them down due to expiration date so bought all 10 of them. Got home, appilied a home made rub and right into the Bandera. I stuck a few with meat thermometers. Wood was all hickory. Results were the best so far with that cut of meat.


The 3 corned beefs were frozen and soaked for 2 days, changing water a few times; nothing else. They turned out just great. In fact, me and a budd took 1 out and devoured it on the spot. I think the fact that they were once frozen had alot to do to with getting them desalted.

[midnight]

Did 78 lbs of ribs sat, and Sunday did 2 pork butts (about5 lbs each), a package of JV brats, and although I won't admit it in public, I did 2 cans of regular spam. (Makes a dang good bbq sandwich.)

[Bigdog]

Did 78 lbs of ribs sat, and Sunday did 2 pork butts (about5 lbs each), a package of JV brats, and although I won't admit it in public, I did 2 cans of regular spam. (Makes a dang good bbq sandwich.)

Oh midnight, say it isn't so. :P Al, welcome him to the dark side of Q. :twisted:

By the way, nice rib racks. Where did you get them?

[BigAl]

Midnight, you da man :!:

If 78 lb of ribs are 1/2 as good as those 2 cans of SPAM, you have ribs that are fit for a King and his court :!:

Here is to you, SPAM Brother :!: :D :D :D :D :D :D

[Bigdog]

Midnight,
Did you rotate the rib racks during the cooking?

[Stucue74]

Midnight, I'd also like to know where you got those racks, look nice and sturdy---I like a firm rack :wink:

Who do you guys cook for? Geeze, 78lbs. of meat, 22 racks of ribs....are you guys into neighborhood charity or do you cater?

I did one of my larger cooks yesterday, 3 baby backs, 1 4 lb. pork butt, 1 4lb. pork loin, 1 chicken, and 4 lbs. of sausage with some turds for appetizers. All this for 9 people, would have fed 20 easy. Yesterday was 65 and sunny!! Beautiful Q weather.

[david]

All this for 9 people, would have fed 20 easy

I've got 3 racks of BBs, a 9lb brisket, and I'm gonna toss in 2 or 3lbs of sausage, and maybe a chicken or two. All just for me and the wife. I'll have plenty for any brothers that stop by, but since none of you are around, I'll eat your share for myself.

Ooooh... gotta get some japs and bacon and make some abt's.

Hey Al- Hows about a spam filling for the turds???

[BigAl]

All this for 9 people, would have fed 20 easy

I've got 3 racks of BBs, a 9lb brisket, and I'm gonna toss in 2 or 3lbs of sausage, and maybe a chicken or two. All just for me and the wife. I'll have plenty for any brothers that stop by, but since none of you are around, I'll eat your share for myself.

Ooooh... gotta get some japs and bacon and make some abt's.

Hey Al- Hows about a spam filling for the turds???

At SPAMorama in Austin, TX (Food TV) they had SPAM stuffed olivies in Martinies, so it should work out. Check out the SPAM Recipes at www.spam.com :D

[racer_81]

cooked boneless boobs and thighs, painted with mustard sauce, sprinkled with rub and wrapped in bacon,
a couple of (already) smoked sausages from Vacek's, and a can of lite Spam.

mmmmMMMMmmmm - tasty!

[Solidkick]

Jimmy Dean breakfast sausage. Damned tasty. Who's idea was that

Greg, that suggestion came from Brother Smokeypig. Find your cheap brand of sausage that has a pork and bacon variety, I liked it even better.
Damned tasty
Damned straight!

I bought one to throw in with some drunken chickens on Tuesday. How long do you cook it, or to what internal temp?

Thanks!

[colt45]

lol I bought one today too solid... making a beef roast and some chicken parts on the WSM tomorrow...

[Solidkick]

Well GOOD, I'll have someone to chat with tomorrow!!

I got a pork loin thawing too, I gotta go back and see if I can find how Kathy lets
Bill do the loin. anyone know the link, it would save me time, hint hint. ;)

[kcquer]

Brother Kick, on the sausage, been taking mine to 160 internal. Time really depends on where you got room to stash it. Did on clear up top took nearly 4 hrs, another much closer to the fire was done in just over 2 hrs.

The short directions for Bill loin method as I understood it was basic butt 101. Wrap at 160 or so take it up to 190 or 200. He touched on it in last weeks what's cookin thread (Pulled pork on the menu this weekend). Best of luck.

[Solidkick]

Thanks KC, I knew I had read it, probably 3 or 4 times since last October, but didn't remember where the latest post was. I'll let you know how the Jimmy Dean turns out.

[colt45]

solid you doin a 1 pound log or a 2 pounder... I got a 2 pounder... but might cut it in half...

[Solidkick]

I'm just doing a 1 pounder as a trial. To be honest, I'll probably end up giving most of it away. My family just isn't big breakfast sausage eaters, but they'll tear the $hit out of ham, bacon, pork chops, or steak with their eggs.
I could get fooled and they fall in love with it.........Won't hurt my feeling none at all.

You work in education, so you'll probably relate, but my 15 year old would just as soon have pizza for breakfast than a traditional breakfast. in fact, he'll eat it 4 out of 5 days in a school week. To him, a traditional breakfast is a weekend thing. LOL

[midnight]

Did my ribs for family and friends, took orders on Mon-Fri and cooked Sat-Sun. Took some leftovers to work for the guys to eat the following monday.

got my rib racks at Menards in Aberdeen SD. They only cost about $4.99 each and they are a perfect fit for the Dera. I couldn't find a brand name on them, just said "Rib Rack" and made in china. I think they are porcelain enamled steel rod. I will post a pic of one without the meat in it.
I plan on buying a few more for my other smokers, if anyone wants one I will pic one up for ya'.

[midnight]

anyone of you smoked the breakfast sausage and used it to make biscuits and gravy?

Just wondering. Thought It sounded good.

Family loves dem bizcuit and soppin' gravy.

[Mark]

anyone of you smoked the breakfast sausage and used it to make biscuits and gravy?

Just wondering. Thought It sounded good.

Family loves dem bizcuit and soppin' gravy.

dam good idea!
also for pizza topping?

[parrothead]

also for pizza topping?

Ans spaghetti.

Was at walmart yesterdy and loaded up on breakfast sausage logs. Next cook I am loading it up with them things.

[Mark]

BTW Greg; how were the smoked nuts?

[Mark]

I was thinking take some of the smoked nuts, and mix them in the sausage roll. I wonder what to call it? :roll:

[kcquer]

"Texoma Aftermath" a still life.

[brdbbq]

also for pizza topping?

Ans spaghetti.

Was at walmart yesterdy and loaded up on breakfast sausage logs. Next cook I am loading it up with them things.

Seens a lot of [post on the sausage log. How are you consuming it ? What temp do you pull it off ?

[parrothead]

Nuts have turned out well. I had a couple of wild batches that burned to a crisp. Regular oil and salt batches are fantastic. Will try to get fancy again next time around.

[Solidkick]

Colt and I both have sausage logs on today. think he's doing a 2 lb and I'm doing a 1 lb. I hadn't thought about using it for pizza, great suggestion!!!

[kcquer]

As previously suggested by someone? that smoked jdean crumbled into chili would just have to be awesome.

Then on some pasta, Cinci style.

[colt45]

I only have 1/4 of it left over... :) and I will eat that for breakfast tomorrow morning :)

damn I love atkins...

colt

[Solidkick]

You've already eaten over a pound and a half of sausage? Damn, must be good!

[willkat98]

I got the reduced fat JDean sausage.

I noticed the log was only 12 oz. Reduced Fat just means smaller log. :(

[racer_81]

Then on some pasta, Cinci style.

Barf Mod