Father's Day weekend

[chad]

Well, so far it's shaping up to be a good weekend.

Got a chuck roast and a rack of spares thawing -- I will season them up tonight. Tomorrow they meet up with oak smoke!

A few chores to do while cooking: shock the pool, clean the filter, etc. Trim a huge oak limb (means more firewood!). Or not!

I have no idea what's in store on Father's Day - I've got a 23 year old, a 21 year old, and an 11 year old -- all boys and mostly clueless! I have to remind them to do something on Mother's Day so you can imagine the emphasis Father's Day is gonna get :D

What the heck. Good que on Saturday anyway and it's only a week until I'll be sitting in Phil's backyard! :mrgreen: Hmm, I wonder what we'll be "testing" about this time next week??

To quote one of last year's "guests": Are the ribs done yet? :twisted:

[jt]

Wife emailed and asked since I was gonna be home all day Saturday why not smoke a brisket. Why not? 1, maybe 2 briskets and probably a couple drunk chickens. And the ever present fatty. If she set 2 briskets out I'll do one in TK's marinade which I haven't tried before.

Quick questions:
1)will any hot sauce do or is Frank's something different?
2)I use a rub after the marinade, right?

[chad]

Frank's, Crystal, Lousianna Hot, etc. -- I just wouldn't use Tabasco (don't get me wrong: I love Tabasco but not in something like this -- however, to each his own!).

Yeah, rub after the marinade if you wanna! :D

Personally, I dry rub overnight (dry marinade?) but TK's DP marinade sounds good.

[Arlin_MacRae]

Venison sausage links, venison jerky, boston butt, country style poke ribs. Oh, and a fatty. Probably spread that over both days.

[jt]

I've always done a dry rub and let it sit overnight but I've seen the reviews of the marinade so thought I'd give it a try. By doing two I can test the difference.

[Mark]

While there are some serious thunderstorms passing through right now, the weekend looks great. Since Boston butts are $0.89/lb I was thinking about buying a $hitload and making them into sausage (links, fattys, etc. with jalapenos). Maybe a couple not ground too.

[kcquer]

I've always done a dry rub and let it sit overnight but I've seen the reviews of the marinade so thought I'd give it a try. By doing two I can test the difference.

Trying two different methods, now that's an idea that needs to work its way due south. :wink: :lol:

[kcquer]

Spares, two fatties, country style pork, chorizo again (not in the water pan this time I hope) and a turkey breast experiment. If it turns out good I'll post pics, if not look in the jokes section!

[The_Kapn]

Best present of all- Silence on Sunday!
Karen is off to pick up 5 year old GrandKiddo in Tupulo. Be back late Sunday night!
Have a Boston Butt, a real "Broiling Hen", 4 Turkey Wings (for Karen), 2 Slabs, and 12 Turkey Drumsticks for tomorrow! OH Yeah- gotta add a Fattie!
Going to Disney next week, therefore the Drumstick thingie.
That great vaccuum noise Tim and David heard was another out of state chump's wallet getting sucked dry by the guy with the ears and funny tail.
Since Bill was at Disney, they are offering discounts now--Flush with cash :lol:
Happy Days!
TIM

[tommykendall]

Happy Saturday ya farks! I'm at the shop right now. Cooking shrimp, wings, brats, turds, turkey boob, and 3 racks of BBs. Just a little warming up for next weekend at Mary's place.

[chad]

I've got a chuck roast at about 145 right now -- the ribs have been going about 1 1/2 hours. Anne's out shopping and picking up foil :D


Shooting for dinner about 6ish!

[chad]

Sorry for the double post -- DSL spazzed!

[tommykendall]

F'n-A. Some really great grub today. Going out with the wifey later for margaritas - if I can still see :mrgreen:

[tommykendall]

There's a little farking bunny rabbit that keeps sticking is nose out around the shop. Brave little batidge actually. Think I'll skin him. :twisted:

[willkat98]

There's a little farking bunny rabbit that keeps sticking is nose out around the shop. Brave little batidge actually. Think I'll skin him. :twisted:

Came home form the Disney mod, farking rabbit dug 3 holes in the yard, in one, she planted 3 farking baby rabbits. Nearly mowed the farkers.

What the hell do I do now?

[nthole]

3 racks of bbs, 1 rack of spares and one bacon wrapped tenderloin about to come off the smoker...

Get this though, not really for Father's Day! It's my wife's b-day today. Her parents are up for the weekend as well. We offered to take her out, ya know do the anything you'd like for your birthday dinner. She responded with...well, I'd really like some ribs and tenderloin...

Sometime ya gotta love the kitchenbitchmatic...

[Solidkick]

Came home form the Disney mod, farking rabbit dug 3 holes in the yard, in one, she planted 3 farking baby rabbits. Nearly mowed the farkers.

What the hell do I do now?

Feed them for about 3 months then smoke 'em! :mrgreen:

If you touch or move them the mother will reject them. It's your call if you want to mess with Mother Nature.

Now, if you point them out to the dog where they are in the yard, then it's out of your control what happens.

[Solidkick]

Sometime ya gotta love the kitchenbitchmatic...


LOL What's Al's wife doing in St. Louis? LOL

[Jorge]

There's a little farking bunny rabbit that keeps sticking is nose out around the shop. Brave little batidge actually. Think I'll skin him. :twisted:

Came home form the Disney mod, farking rabbit dug 3 holes in the yard, in one, she planted 3 farking baby rabbits. Nearly mowed the farkers.

What the hell do I do now?

Act quickly, while the meat is still tender, and make a hare sauce. A Texans work is never done. :wink:

[chad]

Have no idea or in what context this got posted here so I'll just take care of it. :D

[snoqualmiesmoker]

Hey all,
Just cleaned up after 5 hours of smoking ribs. 5 slabs on the weber for 5 hours. During the middle of the whole thing a thunderstorm rolls over, with lightning. Had my dad hold the lid when i added the wood.

Still waiting on the Bandera. Seems the store I ordered it from f-up the rder, or Charbroil did, but non-the-less, i am still without my BANDERA!!!!!
But the ribs were a hit.

have a question...
Looking ot achieve the pull from the bone rib, and i get the ultra tender inside, just a bit cooked ont the outside, but the membrain is holding the meat to the bone...

Smoke is about 200-240 for most of the time...
It is a Weber kettle...
Any ideas??

JB in WA

[Wayne]

It is going to be porterhouse steaks tomorrow for this dad. Seared on the grill side before finishing them off in the smoker. Ribeye would have been better but all the ribeyes that dillons had looked more like roundeye (less tender) that had been labeled ribeye.

[kcquer]

Great day cookin', nuff said.

[parrothead]

I just spent the afternoon on the boat and swimming on the lake. Now I have the grill fired up with brats on.

[The_Kapn]

...and swimming on the lake
Greg,
Here in Fl we call that the "Gator Bait Mod" :wink:
TIM

[parrothead]

Ain't no gators here. That would suck.

[Arlin_MacRae]

"I touched the butt." Which, for you without children is a reference to the movie "Finding Nemo". In this case it's also a quiet celebration of my first Boston Butt cook. I did a double butt (six pounds total), ten pounds of country-style pork ribs, and I've now got some venison/pork snausages hanging, some venison jerky drying, and a two-pound fatty going, to take advantage of the last of the hickory in my fire box.

I modified a rib recipe for a butt-rub (I LIKE butt rubs): mustard followed by a ton of different spices, including Southern Flavor. Cooked them uncovered for three hours with no spray, then sprayed both sides with apple juice and foiled them for another hour, then coolered them for another three hours. After we ate all the ribs we could stand, I took the butts out of the cooler (they only lost 40° in the three hours) and shredded them. One went in the freezer, unsauced, while the other got sauced and is in the fridge.

Many, many thanks, my friends, for the advice I've picked up over the last couple of months. I'm feeling very successful tonight!

Arlin

[brdbbq]

but the membrain is holding the meat to the bone...


You want to cut the membrain off before cooking it. IMHO

[Mark]

While there are some serious thunderstorms passing through right now, the weekend looks great. Since Boston butts are $0.89/lb I was thinking about buying a $hitload and making them into sausage (links, fattys, etc. with jalapenos). Maybe a couple not ground too.

I ground 6 butts (about 40 lbs) into sausage. It turned out great. Spices we as follows:

about 8 oz of garlic
16 oz of smoke-dried poblano peppers
1/4 pound of fresh sage
1/4 cup kosher salt
1 quart beer


I ran all this through a blender then mixed and stuffed into natural brat-size casings

[The_Kapn]

To finish this weekend up--
I did my Father's Day cooking one day late. Turned out to be good choice!
Lessons learned- A bunch!
Rack temps 200-230 and steady all day.
#1--Smoked a 7 lb "Hen for Baking". Took her to 180 in about 7 hours. Tough as shoe leather! Oh well :evil:
#2--Big story! I have done a lot of Turkey Drummies and Wings. Always OK--just not great. Tend to be tasty, but dry. Ya know, it is really Turkey!
I got to thinking that they were about the same bone to meat ratio as spares. So--I did them 3+ and then wrapped for 2 more.
To die for! Great smoke ring and moist--done to the bone. :D
#3--I use the origonal cheaps**t fire grate that came with the Bandera, for now. Raised to the bottom shelf level so it gets good air. You know the one, small wire about 1" or more apart. Got to looking, and there are 2 coal beds, one small one on the grate and one more on the bottom in the ash pan! Bottom one doing me no good at all.
So, new fire grate mod in plan. Gonna be 3/8 rebar spaced 1/4 inch apart. Should allow good air flow, keep coals where I want them, and let real ashes through! More later.
#4--I preheat the wood- y'all taught me that. As ya know, if ya preheat too much it smolders and them flames. So, I always move the wood from the top of the firebox to the shelf if I am gonna be gone for a "comfort stop or whatever". But did you know that smoldering wood would catch the cheaps**t shelf on the front of the firebox on fire :shock:
I do now!!!
So, another Mod coming to get a real shelf mounted on the front of the firebox! "Film at 11" :lol:

Got RV washed, but not near ready to leave in AM for Disney. Looks like a early get-up and a rushed packing!
Still have to pull that Boston Butt and find a home for it tonight!

I'll be in-and-out of forum next week. Time limited dial up only!
Ya all have fun without me!
TIM

[Jorge]

#4--I preheat the wood- y'all taught me that. As ya know, if ya preheat too much it smolders and them flames. So, I always move the wood from the top of the firebox to the shelf if I am gonna be gone for a "comfort stop or whatever". But did you know that smoldering wood would catch the cheaps**t shelf on the front of the firebox on fire
I do now!!!
So, another Mod coming to get a real shelf mounted on the front of the firebox! "Film at 11"

Maybe use the existing brackets and use some heavy expanded metal?

[Bigdog]

Tim,
Thanks for the foil tip on those drummies. I have never cooked them dry yet, as I usually put them in a cool spot and let a butt or some fatties above them as a baster. But using the foil is a good idea. I'll try that next time.