4th plans?

[Jorge]

Stucue is feeding half the state of Oklahoma. Frognot is transporting quality Tx. beef to Tennesee. On the 4th the better half and I are going over to friends around noon than catching a plane down to San Antonio to see my folks and spend the 5th there for Dad's 73rd B-day. Probably do some turds and chicken, and make the rest up as we go. Make me jealous!

[kcquer]

Hauling the Cimmaron to my folks, cooking for them, my Grandmother and Aunt and Uncle. Having burnt ends (4 points saved in the freezer) and baby back ribs. Dads doing sides, I'm sure there will be beans and pasta salad. My Aunt is bringing desert, her buttermilk chocolate cake (awesome) with ice cream and something else made from blackberries. :D :D

[Jorge]

Mopping up the drool mod. Sounds great!

[willkat98]

Putting a 5# trimmed flat in the WSM at 10am.

Will be attneding the Naperville Rib Festival from noon to 2pm.

Will come back and the brisket should be pretty far along, maybe ready to wrap by then.

Throw on a fatty or 2, brisket and fatties at around 6pm.

[tommykendall]

Having a mini Bash at Mike's. Brisket, ribs, chicken, brats, gravlox, turds, and Texoma Cajun (thanks ChiBill and Phil)

[Jorge]

Having a mini Bash at Mike's. Brisket, ribs, chicken, brats, gravlox, turds, and Texoma Cajun (thanks ChiBill and Phil)

So Bill slipped you nuts, AND meat at the Bash?

[willkat98]

Having a mini Bash at Mike's. Brisket, ribs, chicken, brats, gravlox, turds, and Texoma Cajun (thanks ChiBill and Phil)

So Bill slipped you nuts, AND meat at the Bash?

And he got to jump all over Phils clean probe

[parrothead]

I'm doing the concert thing. Loopfest. The line up is Tesla, Blue Oyster Cult, ZZ top, and The doors (sans Jim Morrison).

Doing a cookout on Saturday for a dozen or so people. Gonna fire up the pit on Thursday for Brisket and butt. Gonna do chicken parts, fatties, and ribs the day of.

[MikeG]

Going to my mothers for our annual cook. 16 butts, 1/2 whole hog, 20
pounds various kinds of sausage, 10 fatties, 2 turkeys, 6 chickens, 1whole
cured ham, fresh creamed corn, various fresh garden veggies, salads, beans, home grown tomatoes, almond and cream cheese pound cakes, and homemade icecream. My oldest sister has a custom built pit that has
an 8 * 4 cooking surface, counter weighted lid and all that, built on a
20 * 30 slab, covered. The fire box is a 150 gallon propane tank with the
ends cut out. It stands on its end with a door cut on the bottom. The wood
goes in the top(hickory and red oak), and the coals come out the bottom.
The coals are then shoveled into the back door in the rear of the pit.
We usually cook at least 1/2 a hog and a dozen or so butts in the ground,
the old fashioned way, but we have had so much rain, not this year.
The 4th is my mothers birthday(76th). We will feed 70 or 80 between
Friday night and Monday, main meal Sunday will be about 20.
If you happen to be about 2 1/2 miles north of Silas,AL stop by HA. 90 miles north of Mobile, 45 miles se of Medridian,MS, right on the edge of
the planet. I can never accuse anyone of being a country boy.
"Got a pig in the ground and the beer on ice, all my roughty friends are
coming over tonight" (Hank Jr). Thats US...
MikeG

[Jorge]

Scary as it is I know exactly where that is. Had a buddy that was from Laurel Ms. and we used to take 84 to get there when we made trips from Georgia. Wish I'd be in the neighborhood! Best wishes to your Mother on her 76th!

[parrothead]

Going to my mothers for our annual cook. 16 butts, 1/2 whole hog, 20
pounds various kinds of sausage, 10 fatties, 2 turkeys, 6 chickens, 1whole
cured ham, fresh creamed corn, various fresh garden veggies, salads, beans, home grown tomatoes, almond and cream cheese pound cakes, and homemade icecream. My oldest sister has a custom built pit that has
an 8 * 4 cooking surface, counter weighted lid and all that, built on a
20 * 30 slab, covered. The fire box is a 150 gallon propane tank with the
ends cut out. It stands on its end with a door cut on the bottom. The wood
goes in the top(hickory and red oak), and the coals come out the bottom.
The coals are then shoveled into the back door in the rear of the pit.

ikeG

Take some pic of that pit

[hornbri]

I am going to be in Vegas so I will have plenty of beer in me but most likely no BBQ.
catching a plane down to San Antonio

Your in Austin 70 miles what am i missing.

[willkat98]

Going to my mothers for our annual cook. 16 butts, 1/2 whole hog, 20
pounds various kinds of sausage, 10 fatties, 2 turkeys, 6 chickens, 1whole
cured ham, fresh creamed corn, various fresh garden veggies, salads, beans, home grown tomatoes, almond and cream cheese pound cakes, and homemade icecream. My oldest sister has a custom built pit that has
an 8 * 4 cooking surface, counter weighted lid and all that, built on a
20 * 30 slab, covered. The fire box is a 150 gallon propane tank with the
ends cut out. It stands on its end with a door cut on the bottom. The wood
goes in the top(hickory and red oak), and the coals come out the bottom.
The coals are then shoveled into the back door in the rear of the pit.

ikeG

Take some pic of that pit

You ain't kidding Greg.

Mike Footh celebrations are legendary

Bury the whole hog in a coal pit mod.

Mike. Please take pics!!!

[rusold]

I get to be fed this weekend - guy at my wife's work has a monster home built horizontal and does a BBQ party near the 4th every year. Based on last year I will be recuperating on Sunday until it is time to fire off some hardware( We live in Harris County outside the city limits and way more fireworks are legal than should be)

R

[MikeG]

Hey Jorge..I will convey your wishes to my mom and thanks.
Small world !!
And I forgot to mention that on Saturday night we will take a
breath with a pot of corn on the cob, potatoes, sausage, fresh
gulf shrimp and other stuff boiled in a large pot.
And this: I'll have sauces from New York, Chicago, South Dakota,
and a rub from Oklahoma. My family will ask "this stuff is awsome,
where did you get it?" My answer.....FRIENDS.....priceless.
MikeG

[willkat98]

My family will ask "this stuff is awsome,
where did you get it?" My answer.....FRIENDS.....priceless.
MikeG

Same here Mike, you read my mind. Baby Backs on sale at 3.99# and I brought out the Noodies and Lupos from you, and some sauce from "E" just for the occasion.

Have a save holiday everyone.

[colt45]

Driving from NY to northern wisconsin on the 3rd... bringing 2 briskets, 2 fatties and will pick up some chicken parts when I get there to cook on my father in laws (Roger for those that have met him) WSM... Briskets for dinner, chicken for lunch, fatties for breakfast... doesnt get much better than that...

josh

[Jorge]

I am going to be in Vegas so I will have plenty of beer in me but most likely no BBQ.
catching a plane down to San Antonio

Your in Austin 70 miles what am i missing.

Multiple residence mod. Better half lives and works in DFW. I'm an independent contractor/consultant type that started out in Austin. When work doesn't require me to be there, I'm up here in DFW. Flying because I farked up a leg a while back, AND not crazy about being on the road between DFW and SA on the 4th.

Full disclosure mod.

[willkat98]

Driving from NY to northern wisconsin on the 3rd... bringing 2 briskets, 2 fatties and will pick up some chicken parts when I get there to cook on my father in laws (Roger for those that have met him) WSM... Briskets for dinner, chicken for lunch, fatties for breakfast... doesnt get much better than that...

josh

How do you get there? Do you go Michigan Upper Penninsula and above Lake Michigan or come around under Indiana Illinois Wisconsin?

If you take the southern route, stop near Milwaukee for some Brats!!

[tommykendall]

doesnt get much better than that...


you gonna wear dress slacks and a maroon polo? :lol:

[colt45]

doesnt get much better than that...


you gonna wear dress slacks and a maroon polo? :lol:farker... you didnt tell me you were turned on... I might have stayed longer...

and yes bill I am going through milwaukee... but I will wait to buy real brats at this little grocery store in Fifield, WI... they have the best beef jerky and beef sticks (dont get to excited) as well..

[Jackcul]

If it ever stops raining down here!!!!!!!!

Going to Q, drink beer and watch the grand kids play in the pool. Doing 6 slabs of baby backs and some chicken with the usual sides. I owe 2 slabs to my friend next door for helping haul off a 65' pine tree that was cut down.



Jack

[Bigmista]

Having some friends over on Saturday. Probably do a butt, some spares, sausages and maybe some fatties if I can find them on sale. Sunday we're going to Church and later inthe evening we're going to check out a new restaurant called Cafe Boogaloo. Supposed to be playing some blues over there. Monday we will rest and watch the Twilight Zone Marathon. Talkie Tina here we come!

Rod Serling Mod

[frognot]

Wishing all my Bretheren a safe trip wherever y'all may roam.

Also a big thank you and salute to all our military folks away from home this holiday. Y'all are all heroes doing an outstanding job keeping us free. We pray for your safe return.

http://www.westmidlandslupus.co.uk/images/statue-of-liberty.jpg

[kcquer]

Amen Brother Frognot, Amen.

[mook]

I am jealous of all you farkers!!!!

I'll be in a hotel room trying to recover from the relocation from hell.

Tried to convince Horn to hang around and Que instead of going to Vegas, but that was a lost cause.

The only good news is the hotel is right next door to a halfway decent Que spot.

http://www.armadillowillys.com/

self pity mod

[MikeG]

Hey all...I'm out of here till the 6th. I hope
everyone has a great and safe 4th. A lot of
people before us made great sacrifice for us
to be able to enjoy this day the way we do,
and for that I am grateful.
Have a Great Holiday
Mikeg

[willkat98]

I just took out a turkey boob last night to add to the cook. And a 1# ground beef loag and a pound of bacon.

Ground Beef wrapped in Bacon fatty will be my experiment for the day. Wondering if I should fold a slice into the middle of the beef log to insure it wont be too dry.

rest of the bacon is going on the trimmed brisket which looks to have very little fat cap at all.

[Jorge]

I just took out a turkey boob last night to add to the cook. And a 1# ground beef loag and a pound of bacon.

Ground Beef wrapped in Bacon fatty will be my experiment for the day. Wondering if I should fold a slice into the middle of the beef log to insure it wont be too dry.

rest of the bacon is going on the trimmed brisket which looks to have very little fat cap at all.

Now you have me thinking about pulling some ground beef and preparing as you will, but spiking the center with a couple of turds.

[willkat98]

Now you have me thinking about pulling some ground beef and preparing as you will, but spiking the center with a couple of turds.

Before wrapping in bacon I plan on rolling it in powdered chipolte chili's

After so many regular and flavored fatties at the Bash, I want to start experimenting more.

Japs sound good in the middle. Had that in Italian sausage (chipotles rather) at B3. Darn good.

I saw some organic jalepenos at a farmer market yesterday that you could have fit a golf ball into. Giant Turds from Hell they would make.

[BBQchef33]

Cookin the remainders from last week. They been in slow freeze since Monday..... 2 briskets, 3 chickens and a porkloin.... now just gotta get some friends to feed.

[Jorge]

Giant Turds from Hell they would make

Yoda mod.

With the bacon should ground chuck have enough fat to keep it moist?

[willkat98]

With the bacon should ground chuck have enough fat to keep it moist?

I'm hoping it should keep it moist. Thats why I was considering a slice or 2 in the center.

I plan on spraying it too. I spray everything in there at the same time.

[parrothead]

Round 2 coming up. After Thursday's session I have some excellent butt and briskit to serve up to the OLs family that is coming over later today. I just fired up a chimney full of charcoal and will throw on some chicken parts, a couple of fatties, and some brats. Gonna do up some bacon wrapped scallops on the grill. OL is handling the sides.

[Jorge]

Fire is lit, hopefully I will be soon....

[BBQchef33]

Gonna do some short timers today.. couple lamb racks, maybe some small port tenderloins. May throw a pork butt in just to use it. Gonna do the WSM lazy Q today, not in the mood to tend fire and pitbitch is to far away to count on him. Tomorrow will be some chickens, pulled pork, a brisket... and lots of margaritas.

[Bigmista]

My butts are pulled and wrapped back in foil. I just started the fire for my ribs and fatties. This is fun!!!

[parrothead]

Just pulled off the fatties and the brats. I have one sage fatty and one maple fatty. Chicken will be done shortly and I am done cooking again until next Saturday.

[Solidkick]

After Thursday's session, I had some excellent butt!! OL is handling the sides.


Well All Right Greg! You Go Boy!
(oops, they may not be a direct quote, :twisted: Funny how you can twist things around! )

[Heath]

Im fixin bb's, a nice big brisket, 3 fatties (Regular, Hot, and Sage), Hot links, brats and meat popsicles

[Wayne]

Going to a friends house in the country. Taking burgers and hotlinks for their grill. I'm also taking lots of Guinness, because you can never have too much Guinness. haven't BBQ'dmuch this summer. Nobody has been home to 'Q for. Maybe in August we will cook off a few butts and briskets.

I guess we did fix the worst batch of ribs I ever made. Everyone else loved them but me and Calvin (my BBQ buddy) knew the ugly truth.

[JacksonsDad]

This was the dilemna, 2 yards to mow, an hour behind schedule and friends coming over later....and no 'dera yet. Loaded up the Brinkman and started the 3-2-1. while mowing first yard. Ran over to second yard, fired up a gas grill and some chips in an alum foil bag and started some boneless breasts. Finsihed second yard, packaged everything up and ran back to the casa. Pulled the ribs off for the 2 of 3-2-1 in the oven and loaded the brinkman up with fresh beer in the water pan, a couple of brats in there to, and a beer can chicken - breasts we're warming with the ribs. Since I was behind and the fella's were clamoring for food, didn't get a chance to finsish of the ribs for the last hour, big mistake, meat clung to the bones...see what happens when you cut corners! Final result, ribs were good tasting, but stuck to the bones, the breasts we gobbled up with the ribs. The beer can chicken is so-so, used Boddington's Beer (a pale) b/c they didn't have Shiner in a can, never make that mistake again! Now the brat, that was awesome, finished of on the broiler and, after several full plates, the guys still found room for Brats and spicy mustard, go figure!

The crowd was pleased, and that is all that matters....Gotta work on the ribs, and need a 'dera as well...

Have pics that I'll post soon!

Happy Fourth Fellas!

[Cuelio]

Everybody is going to be eating out of my butt tomorrow. :twisted:

[kcquer]

Hauled the Cimarron to the folks earlier in the week. Gathering the rest of my gear including a tarp mod and fixin' to head that way.
Safe, fun and tasty Independence Day to everyone.

[BBQchef33]

Gonna do some short timers today.. couple lamb racks, maybe some small port tenderloins. May throw a pork butt in just to use it. Gonna do the WSM lazy Q today, not in the mood to tend fire and pitbitch is to far away to count on him. Tomorrow will be some chickens, pulled pork, a brisket... and lots of margaritas.


Well. I lied... was preppin the wsm and said.. "Farkit! I Wanna cook!....

Loaded up the chimney, cleaned out the BYC and fired up the big boy. while that was heating, ran round the corner to cosco and got a 10lb Prime rib and hit it real quick with my marinade. (teryiaki, kitchen bouquet, gravy master, pickapeppa and montreal steak seasoning). Into the chef at 250-275... with a few fatties of course.. Jimmy dean hot.. which brings me to another issue to pass on. That comes later... new thread...

Got 8 friends coming today.... chickens, lamb racks, brats & BB ribs... was gonna have a quiet weekend.. but fark that.. i wanna cook!!

[The_Kapn]

Jacksons DAD wrote:
The crowd was pleased, and that is all that matters....Gotta work on the ribs, and need a 'dera as well...
AMEN!
Final result, ribs were good tasting, but stuck to the bones
Nothin wrong with that. In competition, they are supposed to be that way. What was your temp? May have been a bit low. But, taste and results are the goal!
OK, two yards to mow? What did you do after that 30 minute chore :lol:
(His "yards" are tiny, tiny, tiny)
TIM (Jacksons Grand DAD)

HAPPY 4th Everyone!!!!!!!!!!!!!!!!

[cabo]

Ok,
So, it’s July 4th & I think I have fully recovered from Bash III, well almost. On the menu, several racks of Spares St. Louis style, a couple of dozen turds, chicken, baked beans, oh, and the ever present necessity, 2 fatties.
Not too much, enough for about 4 or 5 people. After all this is just a test.
A test??
Al your basket was waiting for me, at work, when I returned from the bash. A co-worker, who had put the box away for me, asked “what’s in that thing, solid steel?” I responded, “Uhhh yeah”.
This cook will be the maiden voyage. Not an extended cook, just kinda playing with it.
From the look of it, this basket will be here long after I have to find a replacement for my ‘Dera. Good investment. Now to see what happens when I use it.

Happy 4th.

[Solidkick]

Orange sauce for smoked duck, HHmmmm!!!


Ummmmm.......maybe Sir ****salot????????????

[Bigmofo300lbs]

Going to a bbq today but won't be cooking until tonight & tomorrow. Picked up a shoulder and some spares. Should be good eatin' 2morrow!

[Solidkick]

Going to a pig roast today (actually 1/2 a pig). Using a big hog type grill. i was supposed to be there at 6 am to help put in the cooker, woke up at 9:00, oh well. I'm taking the brisket I smoked on Friday, 3 hash brown cassaroles, crock pot full of green beens with onions, ham chunks and Tony C's, a blackberry cobbler (wife's recipe in the recipe section) and a peach cobbler. Cooler full of beer, soda, and water. Supposed to be 50- 60 people there today, everyone chips in for fireworks. Takes about 2 to shoot them off, I usually get bored with it and head for the house.

Hope everyone has a Safe 4th, see ya tomorrow, if not not later tonight.

[Bigmista]

My cook came out really good! My friends had never had pulled pork before so they were a little leery but one that had the "butta meat" it went fast. Ther ribs were overcooked but good. The bones kept falling out. I also cooked a 3 fatties and they are gone. Had to stash a butt and a rack of ribs so we would have some left for the rest of the week!

Now it's just the twilight zone with MrsMista and blessed rest.

Mista

[willkat98]

Well, my experiment came out AWESOME

Rain threatened, but never came.

So it was Lazy Lazy on the WSM. Did I mention Lazy? That farking thing is awesome. (Thanks again Phil)

I cooked 1 turkey boob, and a 5# flat, marinades in Dales for 2 hours. I'll let you know how that came out in about an hour. Its in the cooler at 168 and dropping a degree or 2 every 10 minutes. 1" of juice in the cooler.

I only had about 1/4 to 1/3 a bag of charcoal. Since the WSM usaually runs hot, I thought, why not see if this is enough. Filled half chimney, rest in the cooker with 4 chunks apple, 4 chunks mesquite. 3 chunks apple in the chimney too.

Once the temps stabalized, I had 212* for about 8 hours. Never touched the farker other than to get the experiment after 4 hours.

Onto the experiment:

No fatties in the freezer, but there was a 1# log of ground beef and a pound of bacon. Threw 5 or six bacon strips on the flat, then rolled the beef log with bacon. 4 strips covered it nicely.

Sprinkled Southern Flavor on the whole thing.

I took it off and cut into 4 slices, reheated a little later in a tad of water, added cheeze, and had 4 of the best smoked 1/4 pound burgers I ever ate. Bacon Cheddar Fatty Burgers. Farking awesome.

And I used some of the Kansas City Hot BBQ sauce that a brother sent me. (It was E if I remember correctly)

I gotta get that sauce trade club going.

So if you got a log of ground beef in your freezer, don't think twice about smoking the farker. It was awesome

[BBQchef33]

Days over.... menu changed this morning when the guests cahnged start times from 3pm to 5-6PM and only 8 out of 12 showed. Did up that big pork loin left from B3. Cut it in half and did one in Dales and the other in a mustard slosh with a rub of some brown sugar and BBQnfools rub. Both came out awesome.. just a couple slices left.. thats it.. Also racked up 4 sets of babybacks.. they disappeared as fast as I can slice them . Also set up a 5lb box of brats in some vidala onions beer and mannys pit bull. Put the pot right on the hot spot of the main chamber in the BYC and just left them cooking all day.. Damn I love them brats.. Took out 3 fattys and rolled them in mannys pitbull and did em up too.. they just vaporized as soon as i took em out.... didn't see them go, but they were gone when i turned around. all in all.. guess everything was good since theres none left.. good thing 4 people didnt show.... Would've had to throw in some wings to compensate.


One thing to add.. make up a quick salsa as an appetizer... Was excellent stuff! peoiple were eating it with just a spoon.

6 tomatoes diced, one small vidalia onion diced real fine. Fistful of celantro and some parsley choped fine, a whole mango chopped fine(turned into more like a pasted). Mix in a bowl, add about 1/4 cup lime juice, some salt & black pepper. That was some good stuff.. went of Atkins after the first taste. Ate more of that stuff than the meats i made.

[kcquer]

Had a great day with family yesterday, Burnt ends were really good, Dad had some chicken breast quarters he wanted to throw in too. Those came out great. Started the baby backs below the main grate in the cimarron, brought them up when I wrapped the points @ the 3 hr mark, could tell they'd not seen enough heat to be wrapped yet, in short even after three more hours at the main cooking level they weren't done yet. Not under done to the point of not being safe to eat, they just weren't Brethren quality. We ate them any way and had a great time. Nobody but the OL who knows better really cared. Happy hangover day 8) 8) good afternoon for a nice nap.

[jt]

Didn't Q until yesterday. Did my first batch of ribs and some turds. 2 racks of spares with the 3-2-1 method. Awesome. Returning them to the rack for that final 1 hour crisped them up nicely. Used Phil's Bourbon-AJ spray all the way through - nice.

Did 2 flavors of the turds. Used brisket in one and RB Rice Hot Sausage in the other. Mixed in cream cheese & Mex 3 blend. Stuffed them in some Japs and some Anaheim chiles. Actually preferred the Anaheims because they kept a little of their heat after being smoked.

[Jorge]

When Bill posted about his experiment last week I decided to give it a try on Saturday. Used 3 lbs of ground chuck and mixed in some salt, pepper, cayenne, dash of cumin, and paprika. placed a couple of uncooked turds in the center and rolled into a log and wrapped in plastic wrap before putting it in the freezer for about an hour. Not bad. I'll try it again sometime and make some adjustments. Maybe a little horseradish mixed in with the turd filling.

[kcquer]

Best eats from the weekends cook was today. Had leftover chopped point in marinara on spaghetti. Farking outrageous. Can't wait to make burnt end chili, football season is gonna bring some awsome eats.

[cabo]

Well, test is done. Cooking is finished. Eating…still working on that,(leftovers).
Results:
St Louis style ribs, fall off the bone, sorry about the competition style. Better luck next time. Half a rack left, (only because I hid ‘em). Turds, gone. Fatties, gone. Beans, almost gone.
No, wait half rack gone too (just ate it).
Well Hell, why cook if you don’t have any leftovers.
Now, my take on Al’s basket. Shiiate, it’s da bomb. Fire went virtually unattended for 6 hours. Maintained a 230* fire two thirds thru the cook. Now this was using mainly Kingsford with wood for flavor, and the partitions about 1.5 inches apart (2 rebar’s).
I am looking forward to experimenting.
But, from the results of the first cook, why mess with it?? Well, Just because!!! :idea: :wink:

[BigAl]

Glad you liked the Basket......Guess that means I'm STILL welcome for next year's Pro Golf tourney?......erh was that something else were were discussing? :shock: :roll: :lol: