"Happy Phriday Pharkers,what's Smoking this Pentecost Weekend?"
 

Tonight duckbreasts at Padawan's Place...rest of the weekend we're in Westmalle,Belgium for a Dutch BBQ Brethren forum Bash.
That's right...I said Westmalle,we're also heading down to the Phactory where they brew Westmalle and have some samples oPhcourse.:thumb:

Have Phun y'all!:cool:

Ribs and butts here. Maybe a turkey as well.

I had to Google Pentecost Weekend.

Sounds like fun Phu, have fun at your bash. I hope you post some pics for us of the weekend festivities. :thumb:

Pork loin and chix so far. :thumb:

Have a great weekend y'all!

Have some beef ribs on the agenda.

I found these at my local grocery store the other day. I had one last night. Man, I love Belgian beer... :-D

Attachment 65183


(Oh, sorry - I started daydreaming about beer. I'm smoking chicken this weekend!)

I'm doing a memorial day cook of pork butts.

The only American Cemetery in the Netherlands, is located in the village of Margraten . The grounds cover 65.5 acres of land . This the the place where American WWII military personnel are now resting in eternal peace .

The NETHERLANDS AMERICAN CEMETERY established by the “American Battle Monuments Commission” was officially dedicated on July 07, 1960 . The area was liberated by troops of the 30th Infantry Division on September 13, 1944, while the burial site was opened on November 10, 1944 by elements of the Ninth United States Army.

Here rest forever 8,301 American military dead, among which 106 “unknowns” . Engraved on the north and south walls (i.e. two tablets) of the Court are the names, rank, organization, and the state of 1,723 “missing” of both the Army and the Army Air Corps.

Brisket, Butt, smokin some mac-n-cheese and baked beans. All on Sunday at ymmiTs. Gonna be a hot Memorial Day BBQ in Minny. Forecasting 95.

I do love the Belgian beers myself. Probably my fave style...

Tonight, I'm doing a slab of ribs as the first smoke on my Akorn.

But on Sunday is some hardcore grilling. Doing a whole hog. Here's the one I did last year on this weekend:

http://grillinfools.com/wp-content/u...19-2-hours.jpg

These are the step by step instructions. This year, I'm taking it up another notch and skinning it.

The only thing I'm worried about is it being 96 degrees on Sunday!

As did I, and I'm glad I did.

Sliders tonight, Tri-Tip tomorrow and hot dogs and cooks treats on Monday.

Oh, and I'm doing a few pans of kicked up beans.

Will be putting (2) 8-9lbs boston butts on the Egg Sunday 12:30 AM and when done sometime Sunday doing 2 maple fatties to put in a double recipe of Wampus bake Beans- all this = Sunday's Dinner

Monday will be a couple racks of baby backs and some Wampus beans. Saturday or Sunday will be chicken breasts and tenders and a couple fatties (One reserved for the Wampus beans). Haven't decided on the third day yet.

Hey Guerry were you able to find that Famous Dave's BBQ Sauce