Memorial Day Weekend......Guess whats in my fridge..

[BBQchef33]

Its Here... the unofficial start of the summer. The yard is almost ready for a 5 month long party. We started shopping this afternoon for out MDW kickoff party. Expecting about 50 guests.

Whats in the fridge as of now..

5 briskets 11-15#
6 boneless pork butts (for Pulled pork)
12 racks of spares
2 12# porkloins (stuffing them with sausages and some with Brats)
20lbs of chicken thighs (brining them)
12 6# chickens(beer butts)
6 chuck roasts and 10lbs ground beef(for Chile).
5 - 5# boxes of Johnsonville Brats (cookig them in sabrett onions and beer in the banderas waterpan.
20lbs sausage (for sausage and peppers)
10lbs shrimp(for grilled pizzas)
10lbs bonless chicken boobs.

6 hot dogs and a burger. the kids will have to split that. :)



Rest of the menu... on the side

Smoked Cheesy bread(gotta put up them pictures)
Corn on the cob
Linguine & clam sauce(on the grill)
Buffolo turds(got a 10# case of japs)
Grilled pizzas. Some chicken, some sausage, some shrimp.

Doing this one myself. Dont quite know how Im gonna pull it off, but i figure i'll start cooking tomorrow.

Backyard Chef will do up the spares and the briskets. Bandera will have the Pork butts in it and chuck roasts. If I can get all the long Q'in done Tuesday & Wednesday, I can just do the porkloins and chickens on Saturday and do the fun stuff like the cheesy breads and pizzas while everyones here.

Use the BYC vertical for foiled reheats while the birds are cooking Saturday. Thursday do the chile and fry up the peppers and onions for the sausage.

Gonna be busy.. but let the party begin!!

[willkat98]

6 chusck roasts Phil. Chuscks. get it right

[Heath]

I'm going to miss the Memorial day cookout this year. Our daughter qualified in 4 events for state track meet. So we will be there this year. She's doing really well, only Freshman to go to state. (Proud Papa Mod) We think they will definately get at least one state championship! 800m relay.

We'll probably make it back in time to grill up some steaks or something.

Also got my cherry tree chopped down, got some pictures to post later. Had a misshap and now have the back of 2 fingers filleted open. (New hatched Mod) Doh!

Probably could have used stitches but duct tape works just as well. LOL

[racer_81]

That must be one bigass fridge there Phil.

[parrothead]

Also got my cherry tree chopped down

George Washington mod

[brdbbq]

Phil,

Will be by on Monday.

[Jorge]

Webcam Phil, webcam......

[Stucue74]

That's it. I'm flying in. OKC to Phil's house.

[Bigmista]

I don't have a clue what or if I'm going to cook.
We're going to a BBQ contest on Saturday down in Imperial Beach, CA. There are Jazz Concerts in the park on Sunday and Monday so i don't know if I will have time to cook. But I have a couple of racks of spare ribs in the freezer, just in case...

[willkat98]

Costco Mod yesterday

1 brisket flat, 5#, $2.49#
1 Jimmy Dean 2# log was $3.69
1 three pack baby backs, $4.09#

Anyone notice pork prices started climbing a bit. $.20 in a couple weeks

[willkat98]

Oh yeah, a package of really nice 1" pork chops, boneless, for $2.49#

9 or 12 of them

[BigAl]

Phil, that is a load of cooking, sound like a great time.

Me, I quess I'll do a couple extra cans of SPAM. :D

[BBQchef33]

Well... briskets and butts all went in between 1 and 3PM yesterday... stuff started stging out around 1AM, brisekts went till 5AM when i took them out wrapped them and put them in the oven at 200. Up all friggin night babysitting meat. Neighbor left work work at 330am and sam me in the yar. Stopped in to remind me that i am out of my mind.

gonna do 8 racks of spares today, That'll be a job for Als' basket. Gotta slice up a case of peppers and start peelin onions. Tomoroow I'll do the chile and that'll be it for the big stuff. The rest will be done Saturday mornin and aftrernoon with everyone here.

party started.. to bad I'll be to damn pooped to enjoy it..

but I'm sure it'll get the ol college try.

[brdbbq]

stging


No English

[Solidkick]

Phil,

Will be by on Monday.

We used to have a guy named Phil that used to run this site. We called him the Grand Poobah. Haven't seen the guy here on the board in weeks.

Oh......It's THAT Phil........Good to see ya Bro!!!!!!!!!!!

[Jorge]

Phil,

Will be by on Monday.

We used to have a guy named Phil that used to run this site. We called him the Grand Poobah. Haven't seen the guy here on the board in weeks.

Oh......It's THAT Phil........Good to see ya Bro!!!!!!!!!!!

1) It takes time to properly fluff the slippers.
B) forget B, I'm having a hard time getting past the slippers at the moment.

Fair winds, and sweet blue smoke Phil.

[ciret]

What's a BYC?

[BigAl]

Klose - Back Yard Chef afout the cost of a small very used Honda Car. and worth it.

[kcquer]

http://www.bbqpits.com/smokers.htm

In case you've not been there before.

[ciret]

Thanks for the link.

Awesome cookers man :shock:

[willkat98]

Wanted to try the Fried Corn on Monday.

4 farking scheduled days of rain starting today.

Wasnt gonna fry in the house.

I wanted to finally smoke some peanuts too.

[brdbbq]

Wanted to try the Fried Corn on Monday.

How ???/

[willkat98]

On the cob, in the deep fryer (or Mama Cass Iron Pot)

I'll go dig up the reference

[brdbbq]

I didn't think you would fry the sumbitch on a cookie sheet. I meant what do you use for a coating.

[willkat98]

Thought it was in the Fryer thread.

Greg mentions he does it, and know its posted on his sister site.

[parrothead]

No coating. Heat up your peanut oil to 350-375. Lower shucked ears of corn into oil for 3 - 3 1/2 minutes until golden brown. Salt and pepper to taste.

[brdbbq]

Can you eat it with false teeth ? :roll:

[BBQchef33]

update.. briskets and buts were done.. yesterday, 8 racks of spares. I left 4 whole and st. louey cut the other 4. 3-2-1 method my ass.. i put the suckers in and 7 hours later they still didnt pull back from the bone, so i just glazed trhem a litlle and wrapped them. Left them at 180 fro another 3 hours..

Damn them suckers were good.. 7 racks left :)

gonna start dicing peppers and onions tonight for the sausage & peppers.

Tomorrow i'll do up another 8 racks and get the chile going. Got these new cuts called chuck loins to cube and throw in the chile, so i anticiapte that pot being on the stove for about 12 hours. Put it on tomorrow night, then just keep it in the vertical of the BYC to keep it hot and soak up smoke.

been cookin for 3 days straight.. at this rate i should be ready for a nap just about when the party starts.

[willkat98]

Can you eat it with false teeth ? :roll:

They dont call it a corn hole for nothing.

[brdbbq]

:lol:

[parrothead]

They dont call it a corn hole for nothing.

Uh... That's not your corn hole.

[Jorge]

Windy City Mod?

[willkat98]

They dont call it a corn hole for nothing.

Uh... That's not your corn hole.


Uh, like you never went In Through The Out Door.

Led Zepplin Mod

[willkat98]

Saturday's the day

Sun and Mon forecasted for ****.

Got 3 slabs bbacks on the counter thawing.

1 1# Maple JD

an 6.2# pork butt

5# of raw peanuts to smoke.

Should be a great saturday