Memorial Day Results

[willkat98]

Three straight days of rain.

Was able to smoke a pork butt and 3 racks bb's on Saturday morning, but rained non stop since until yesterday.

Blue sky and sunny, then 20 minutes later, pouring, then Blue sky again.

during a quick break, I threw a beer can chicken on the kettle. Chimney of charcoal and apple wood chunks, started to pour just as the lid went on.

Rained for 2 straight hours, but Pa Kettle maintained 311 like a rock. Spiked to 330 for 10 minutes, then back down to 312 for 2 hours.

Came out awesome.

Sump pump has been on for 3 days.

[parrothead]

Yardwork, remod-mod, moving in the girlfriend and her daughter. I didn't q a damned thing. I finally managed to fire up grill last night about 8 p.m. and throw some porkchops on. That was the extent of my cooking for the weekend.

And the boat still sits, almost ready to go in.

[willkat98]

We did the, its raining, might as well paint mod.

Daughters room is now a nice bright pink.

[parrothead]

Daughters room is now a nice bright pink.

jealous?

[willkat98]

jealous?

Not really.

I sleep in their most of the time.

Just hate the 2am piss mod stepping on a farking Barbie Jeep mod.

[parrothead]

Ouch!

[Stucue74]

Took off Friday and smoked a 10# brisket, 7 # pork butt, 3 #of mexican sausage, 2 # of breakfast sausage, and a venison leg bone for the neighbors dog. Everything turned out pretty good. Friday was 85 sunny, no wind. Beautiful blue smoke and a few suds.

[kcquer]

Lots of yard work Friday and Saturday. Hoped to watch Stanley Cup game 3 Sat night, but coverage of severe weather in the area pre empted game, hard to be disappointed as tornados did a lot of damage north of KC and lives were lost including one man trying to save his kids.
Did Lord of the Rings mod on Sunday, only paused for bathroom breaks and to make bread for pasta dinner, my favorite eats short of Q. Got both cookers named, Rosie, the new one got assembled, seasoned and cooked on yesterday. Productive, enertaining and tasty weekend. Curing, cooling and then cooking all in one day seems almost worthy of adding to the "You might be a..." thread.
Really enjoyed the site this weekend. I love how all forums except Q-talk essentially disappeared for 3 days. Great to see all the tips and results and sharing of ideas.

[racer_81]

Smoked Sunday.

4 racks of spares, 1 fatty, 1 8lb brisket, a 1 lb no-name sausage and a 1 lb Kountry Boys
sausage. Ribs were 3-2-1 and were (still are)great. Brisket came off a little too early, but
CinCHouse and parents liked them so that's okay. Makes for nice brisket tacos.

Had fatty and burgers/big thick bologna slices from The Kettle for lunch. Mmmmm.

Out of taters. Used an apple for the smoke chamber temp probe. Through smoked
apple off to corner of yard. Farking dog found it. Damn near bit CinCHouse hand
when she tried to take it from him. Who'd've thunk that dogs like smoked apples?

[willkat98]

Oh yeah, did the maple fatty. That was awesome.

[racer_81]

FYI....the briskets here were $0.67/lb over the weekend.

The whisper price was $0.59/lb.

Dammit.

[auscos]

I did both a market and packer trim brisket over the weekend. Also a few racks of pare ribs and about 15# of Elgin fatties.

Interestingly, on the mkt brisket, I cooked very slow (160-190) for about 12 hours, then wraped and put in the oven for another 12 hours at 200. Weh n I open it up, about 2 quarts of liquid poured out (and I saved it).

Anyway I sealed it back tight and let it stand a couple of hours before serving. It was very good, even the flat was mosit and tender. I went ahead and sliced up the entire flat and put it in a bowl, the poured those juices I saved on top and set it in the fridge. I put the rest (good parts) in freezer bags and froze.

I really hated the fact that i had lost all that moisture from my brisket, but even so, the final product was very moist and tender without it.

I theorize that I retain more liquid in my cooks because I am careful to keep my temps below 212, so nothing ever boils away. But that's a whole nother theory I will get into some time.

[BBQchef33]

What a weekend it was here.. Spent the entire week cooking that pile of meat and making sides. Final count was 5 packer briskets totaling about 65 lbs. 16 racks of spares...i thought i made 12 but I found 16 when i was done. :? 4 pork butts(pulled them), 20 lbs of thighs and 15lbs of sausages for sausage & peppers. then there was 8 boxes of brats, and 3 blocks of cheese for smoked bruschetta/cheese bread and a turkey fryer pot filled with chile.

Spent all day friday fryin peppers and making the chile. The rest of the week was in front of the smokers with a couple all nighters.

Well.. stautus you ask? Go get a beer.. this is long....

First and only disaster....

While grilling the sausages, i was using the sidecar burner next to the grill for frying onions for the pulled pork. So I asked a friend/helper to bring the chile pot to the back of the pit and put it on the burner i use for lighting the chimneys. Keep it low and get it simmering and bring it back. Figured by that time, i'll be done frying the onions and we can but it on the sidecar. Well.. about 30 minutes later.. i sniffed a few times, and said.. "who farted?".. something stunk. While grillin the sausages, i kept getting this wiff of something stinky. Then it dawned on me... OH ****! I look at the chile pot, which is about 30 feet away from me. The whole friggin pot(stainless steel) is jet black.. has this black smoke coming out of the top.. yellow flames blasting up the sides. FARK!!!! For those of you that have been here.. ya know how i feel about my chile! That whole friggin pot was ruined.. i took the top off at there was this jet black oil slick covering the top... I scopped out ladle full and it was a chile color I have never quite seen anywhere but coming out of an ass. My helper didnt quite understand what LOW FLAME meant. He cranked up a turkey fryer and walked away. Friggin turned my chile into something unfit for human consumption and then tried to tell me it tasted fine and no one will know the difference... Well i aint never seen chile with chunks of kingsford in it, so at one time that black **** floating around was chunks of sirloin .... I said Its good??? ok.. keep eating it... Moving right along..

After cooking up all the sausages, once combined with the peppers and onions, i had 2 full chafing dishes. ok... good.. 60 people 3pm.

Pulled pork once completely made... a full chafing dish(full depth, not half). ok good.. 60 people 3pm.

brats were ready to go when people started arriving.

chicken thighs went in at noon, figured out at 4. Was holding off on the 6 chickens to do rotiserre instead of beer can, didnt want to babysit the fire all afternoon.

5 cold briskets went into the oven, 200 degrees at 1pm.

8 racks of spares went into the vertical, 150 degrees at 130Pm.

Had an Ice Slide delivered to do shots off of, that was a hit...

by 4, people were munching on the sausage and pulled pork... most of the guests at this point were from the wifes work.. not so much friends, but more like collegues... she did this as a networking thing... most of them i didnt know... My friends were with me in the pit drinkin becks and getting chefs choice of everthing.. some of the guests thought i was the caterer.... someone asked Sharon if she rented all the equiptment in the pit. :)

I started the ribs starting flowing.... made the spares in pairs, 2 of different kinds, some dreamland, some jap jelly glaze, some halepeno glazed, some dry rub only, had a whole slew of them.... once the first tray went out, people were lining up at the pit... how u do that, whats the recipe.... why they so tender... whats that flavor.... million questions.. all with the mouths full... prim and proper stuff shirts now have greasy fingers and rib juice dripping down their chins. My buddies in the pits just watchin saying.. "if they only knew.. " This was production line cooking.. They aint seeing or eating the stuff made with TLC.. :P 8)

by 5pm, i did a head count.. 20 people?? plus 10 of my buddies. What happended to 60?? a few phone calls reveals that alot of people didnt understand what "The Saturday" of memorial day weekend meant.. so they thought the party was Monday... tough sh*t.. u loose.. so we had about 35 people.. thats ok.. more for me. :) ....I started slicing briskets... HOLY Sh*T.... friggin packer cuts.. like spreading butter... people were rollin around on the lawn.... I got a load of marriage proposals.. all of a sudden the deck emptied out and everyone was gravitating to the pit to see these ribs and briskets...

At this point, I sliced up 10 loaves of roasted garlic bread and covered them with diced tomatoes and fresh basil... laid them in a row on the bottom shelf of the horizontal chamber of the BYC, then laid thick slices of colby jack and chedder on the top shelf above the bread. Close the pit and cranked up the heat.. the cheese melted thru the grates onto the tomato and garlic bread.. people were lookin like"what the hell is that?".... Smoked cheese bread... Damn, i went off atkins for that stuff.. comes out awesome.. cheese picks up the smoke as it drips down thru the grates.. Bread toasts up on the bottoms, and it looks real cool too.. Sh*t was a hit..

All in all.. i speant the day in the pit.. went to the ice slide to do a few shots occassionally, but just kept cooking.. Was wiped out by 7-8pm, but the reaction of the guests were worth it. I few just wouldnt stop raving... others want to learn how to do it... 10PM, they are still talking about the brisket.. I saved one for the stragglers and we sliced it up then....

Guess thats what we do this for.. its what its all about.. feeding ourselves and families is one thing, we take what we do for granted now.. we have it all the time so its old hat.... but to see someone who never experienced real homemade BBQ for the first time, see the reactions and the socks roll up and down and the moans and groans, marirage proposals, etc....all that stuff makes it worth it... I went to sleep smelling like smoke.. I still got that black **** under the skin on my hands and nails after 4 showers and a soak in the hot tub... I got no hair left on the forearms from sticking my arms in the fire all week...

Guess those are the signs of A Brethren.


tonights dinner.. sausage and peppers and pulled pork.. we socked a little away.... most was either gone of given away..

[Stucue74]

What's an ice slide?

[BBQchef33]

i knew i should've taken pictures.. was just to busy..

Learned the Ice Slide in the old college days. I'll have it at bash III this year. Get a big block of ice from the beer distributor. Its 8 blocks unseperated. Probably 2 foot wide, 4 foot long and a foot thick. Chisel a ridge down the center of the block lengthwise about half inch deep(I used a router), and chisel a small circle area at the top of the ridge. Place the block on a high table(we used the fort in my kids swing set) or platform of some type, and prop one side up about a foot so the block is at an angle. Have someone stand at the bottom of the block, lips placeed strategically at the edge of the ridge.., and someone else pours the liguor of choice down the ridge starting at the top of the block. The booze shoots down the ice slide.. you gottta catch it at the bottom.. and dont spill any.. so make sure them lips are tight against that cube.... Shots ice cold by the time it gets to ya, and you have no clue how much is going to be poured.. so u may wind up chugging...:) Depends on how much the pourer likes ya..

No the lips dont freeze to the ice.. and no you aint gettin coodies..but after a few of those.. any party gets real good..

[kcquer]

Phil, Biggest of thanks for two things.
1- I have been looking forward to your tale of the big cook. Wouldn't have been the same without the chili episode. Glad the event was a success. On a much smaller scale I enjoyed the same entertaining buzz the first time after my hiatus, its a ball.
2- I have bookmarked this page for future occasions when I feel I'm being long winded. :wink: Oh yeah, welcome to the group, lurker. :P :lol:

[spoon]

Phil, loved your novel. Stories like that are priceless.

My Memorial w/e cook was much less complex - cooked for group of about 15 at a pool party on Sunday afternoon. Due to time constraints, I cooked on Saturday - 1 packer brisket, 1 rack spares, 1 butt. The dera handled all without a hicup. The host of the party cooked some burgers too, but those were left un-eaten once folks saw the brisket, ribs, and pork. Hated to steal the spotlight from my buddy, but he shoulda known.

Also cooked up about 25 hallowed-out jalepeno turds stuffed with white onion, garlic slice, cheddar cheese, and breast of dove I shot last fall. Awesome.

[racer_81]

any party gets real good..

Welcome, BBWchef33!

[willkat98]

any party gets real good..

Welcome, BBWchef33!

LMAO

[willkat98]

2- I have bookmarked this page for future occasions when I feel I'm being long winded. :wink: Oh yeah, welcome to the group, lurker. :P :lol:

E,

Bookmarked? What the fark is that?

Dude, set the forum up as your home page. 8)

[auscos]

2- I have bookmarked this page for future occasions when I feel I'm being long winded. :wink: Oh yeah, welcome to the group, lurker. :P :lol:

E,

Bookmarked? What the fark is that?

Dude, set the forum up as your home page. 8)

And lose the Asian co-ed ass sluts?

[Heath]

My weekend. Major ups and downs.

Friday, drive 4 hours to Spokane, state track meet. Day was miserable. Outside all day we got rained on, hailed on, rained on a few more times, cold wind blowin things over. Saturday was the same way, had to stop a few times because of high winds throwing stuff around the track and infield. We were near the concessions stand. They had a big grill set up out back and were using chunk charcoal doing burgers and brats, kept smelling the smoke and wishin I was at home.

Ok enough for the first down. Daughter placed 11th in the 100m dash, respectable time for running into about a 20mph head wind and being a Freshman. Placed 12th in the high jump. Wind kept pushing her into the bar, but she did well. And finally, her relay team are state champions in the 400m relay, set a new school record and missed the 1A state all time record by1/10th of a second. Same team are the state champions for the 800m relay, again a school record time and missed alltime state 1A by about 1 second. The girls team took state champions and the boys came in fourth.

OK, first high done. Next low. We leave the parking lot after all the awards cerimonies and the brakes feel "funny". Limp to the hotel and check it out, blew a seal on the wheel cylinder and leaking brake fluid everytime I hit the brakes. Well that won't get us over the mountains. Find the only place open to do brakes on Sunday is a Sears. 4 hours later we are off on our 4 hour return trip.

Rest of the day uneventfull, get up Monday and, completly worn out after the weekend, decide to do some rib eye steaks.

Now for the best upswing of the whole weekend. I rubbed them with Southern Flavor red that so conveiniently showed up in my mail, and let them set while I got the Weber ready. THAT STUFF IS THE SHIZNIT!!!! The wife and kids wanted to know what the hell I did to the steaks and where did we get them. I can't wait to try that stuff on other things. I'm definately going to have to get more and some of the other flavors too!

Funny thing about that package too. Wife and kids came home, wife and daughter walk into the room together to check what came in the mail. They both saw the package at the same time and, in harmony, out of both of their mouths, "OMG, they know where we live!" Laughed my a$$ off.

Thank you brothers, whomever is responsible. And to everyone else that havn't tried it yet. DO IT! Send off for the free samples, I am.

[parrothead]

"OMG, they know where we live!" Laughed my a$$ off.

That is farking funny!

[BigAl]

i knew i should've taken pictures.. was just to busy..

Learned the Ice Slide in the old college days. I'll have it at bash III this year. Get a big block of ice from the beer distributor. Its 8 blocks unseperated. Probably 2 foot wide, 4 foot long and a foot thick. Chisel a ridge down the center of the block lengthwise about half inch deep(I used a router), and chisel a small circle area at the top of the ridge. Place the block on a high table(we used the fort in my kids swing set) or platform of some type, and prop one side up about a foot so the block is at an angle. Have someone stand at the bottom of the block, lips placeed strategically at the edge of the ridge.., and someone else pours the liguor of choice down the ridge starting at the top of the block. The booze shoots down the ice slide.. you gottta catch it at the bottom.. and dont spill any.. so make sure them lips are tight against that cube.... Shots ice cold by the time it gets to ya, and you have no clue how much is going to be poured.. so u may wind up chugging...:) Depends on how much the pourer likes ya..

No the lips dont freeze to the ice.. and no you aint gettin coodies..but after a few of those.. any party gets real good..

Same as girl body shots, except shots are warm and.... smooth :D :D :!:

[Solidkick]

My story isn't quite as interesting............but at least no accidents or stitches this time............ :roll:

I did 2 butts and a slab of ribs on Monday. I took 2 quart bags full of pulled pork into work for my crew to enjoy. I was able to find some Sweet Baby Ray's this weekend, so one bag was mixed with that and the other bag with the local favorite, Show Me BBQ sauce.
I was pleasantly surprised that the vote went 5 in favor of the Sweet Baby Ray's sauce and 3 votes for the Show Me sauce.

Thanks, Bill, for mentioning it here on the forum, (like I couldn't see his farking avitar). :)

Side note: My sister got me a box of goodies from a local BBQ shop for my birthday. In the package is a bottle of Fat Bastard's Hawgwash BBQ sauce. It's made in Montreal, MO, so I guess we'll claim it as another local. Here's there website if anyone is interested.

http://www.eatme-inc.com/

[rusold]

Wife wanted tasty animals grilled - so Saturday did porter house and pork chops. Fired Bandera up on Sunday for a brisket, pork butt (turned out to be a picnic - kid did shopping), a whole chiken and a coupla more fatties. Everyone got hungry before I got it done so we ate shrimp and scallops - Q went in fridge - looked good - chef's share tasty. Monday, family ran off to float the Guadalupe - I had to stay at home cause I was on call for work and to babysit GrandKid.

R

[rusold]

And Phil - that IS what is about - thanks for sharing

R

[willkat98]

I was pleasantly surprised that the vote went 5 in favor of the Sweet Baby Ray's sauce and 3 votes for the Show Me sauce.

Thanks, Bill, for mentioning it here on the forum, (like I couldn't see his farking avitar). :)



Another convert

****s only .99 on sale this week.

gotta stock up