What's Cookin' (17-18 Dec 05)

kcquer · 12-17-2005, 06:41 AM

I ended up not getting the catering gig I was supposed to be doing today, so I just put on a brisket for this afternoon's game (Chiefs v Giants). Got it in the cooker about 2.5 hrs behind schedule (didn't hear my alarm at 3am

) Oh well it'll be fine, will be good to eat smoked beef whenever it gets done.

Am cooking another shop party next friday, and will do the annual Dr. Chicken's Double Smoked Christmas Ham and a turkey breast or two next weekend. Lots of smokin', Merry Christmas to me!!

Best Holiday Wishes to the Brethren as well, what y'all got on the grates this weekend?

MrSmoker · 12-17-2005, 08:12 AM

I'm smoking six racks of BB and a Pork loin roast for my Granddaugthers tenth anniversary party. Probably will do seven pounds of beans.

The Woodman · 12-17-2005, 09:00 AM

Quote:

Originally Posted by kcquer

I ended up not getting the catering gig I was supposed to be doing today, so I just put on a brisket for this afternoon's game (Chiefs v Giants). Got it in the cooker about 2.5 hrs behind schedule (didn't hear my alarm at 3am

) Oh well it'll be fine, will be good to eat smoked beef whenever it gets done.

Am cooking another shop party next friday, and will do the annual Dr. Chicken's Double Smoked Christmas Ham and a turkey breast or two next weekend. Lots of smokin', Merry Christmas to me!!

Best Holiday Wishes to the Brethren as well, what y'all got on the grates this weekend?

Hey Kquer, is that a Cimarron in your avatar? I almost bought one of those off of Americas Best BBQ< but ended up throwing down the extra cash on a Klose 36" x 20" instead. How is that working for you? Oh, cooking some squash soup from a San Antonio regional cookbook "Los Barrios."

kcquer · 12-17-2005, 10:35 AM

Woody, yes that is a Cimarron (Deluxe). I bought it at Bass Pro Shops Outlet store a year ago last May for $250!! Glad whoever bought and returned it didn't want to put it together.
It's a great cooker, small but holds heat well and is my favorite of my 3 smokers when volume isn't an issue. The built in fryer burner is as handy as a pocket on a shirt for lighting chimneys of charcoal too.
I do a modified Minion Method burn with the Cimarron that gives me 3 hours unattend cooking right in the 230* range, and also use it for chicken which I cook hotter (275-300) with great results.

At half price, the Cimarron was a great deal, for the asking price, I would have opted to spend a bit more and gone bigger.

kcquer · 12-17-2005, 10:48 AM

Forgot to mention, after putting the brisket on and sneaking in a nap, I went and got 3# of thick sliced bacon and a dozen sweet Italian links to keep the brisket company. Nothing goes with beef like pork!!

Ron_L · 12-17-2005, 10:53 AM

Quote:

Originally Posted by kcquer

Forgot to mention, after putting the brisket on and sneaking in a nap, I went and got 3# of thick sliced bacon and a dozen sweet Italian links to keep the brisket company. Nothing goes with beef like pork!!

I *HATE* it when my brisket gets lonely!

Sounds good, KC! What time is dinner?

We're going out tonight. My wife and her sister are huge fans of the movie "It's a Wondderful Life" and a local theatre is having special showing including having one of the stars (one of the kids) in person, so we're going to see the movie

This theatre also has a full bar (

) and serves regular food, so I think dinner will be there.

ggeilman · 12-17-2005, 11:17 AM

I am defrosting a brisket, picnic, beef ribs, spares, pork grilling strips and 4 fatties to smoke tomorrow. Still trying to figure out what to do with the 2 boar. I don't have the proper tools to cut it myself. I am still thinking the baby will fit whole in the bandera.

Jorge · 12-17-2005, 11:28 AM

Tex-mex marathon today. Added a little smoke to a brisket for some carne guisada early, and then smoked a bunch of chicken boobs that will end up in enchiladas. Fajitas hit the grill later today.

Neil · 12-18-2005, 07:14 AM

Going to smoke a couple of chickens for later in the week and chicken salad. Wifey wants steak tonight. Inside I'll be making more breadsticks and raviolli's for Christmas.
I'm going to grind up about a pound of a leftover smoked stuffed centerloin roast for some of the raviolli's. Also going to roll out some more lasagna noodles so I can put a couple of pans together and throw in the freezer as long as I'm in the pasta making mode.

Bill-Chicago · 12-18-2005, 08:10 AM

I haven,t cooked since T DAy

:(

cabo · 12-18-2005, 09:05 AM

Quote:

Originally Posted by willkat98

I haven,t cooked since T DAy

:(

You must be getting real hungry by now!!!!!

I haven’t cooked (outside) either since about, the end of Sept.

Every time I go into the backyard lately, my Dera starts shaking and wondering, just who the heck I am.

I guess a reintroduction is due Christmas weekend, since business is finally starting to taper off.

Gonna do a prime rib, and may try some of those chicken lollipops.

Can't wait!!!!

tommykendall · 12-18-2005, 04:40 PM

I just did 120 tamales yesterday. See the tamale thread.

jgh1204 · 12-18-2005, 06:22 PM

Just put on 2 pork loins that been in the fridge rubbed down with the buckboard bacon cure. My family likes it on the pork loin much more than the butt.

icemn62 · 12-18-2005, 06:33 PM

I am cooking brisket today. was supposed to put it on last night, but had a few too many bottles to remember. Did sleep good though. Now I am getting ready to slice 1 of the fatties I smoked., Brisket for office Christmas party, Fatty for an appetizer thing at work for Breakfast. Sliced, and cubed, toothpick, piece of cheese, nice treat.

Arlin_MacRae · 12-18-2005, 09:16 PM

I got lazy and Q'ed a pre-marinaded pork loin. Three hours, mopped with cherry-raspberry juice twice. Foiled for ten minutes. Damn, I'm good. ;)

12-17-2005, 06:41 AM	#1
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	What's Cookin' (17-18 Dec 05) I ended up not getting the catering gig I was supposed to be doing today, so I just put on a brisket for this afternoon's game (Chiefs v Giants). Got it in the cooker about 2.5 hrs behind schedule (didn't hear my alarm at 3am ) Oh well it'll be fine, will be good to eat smoked beef whenever it gets done. Am cooking another shop party next friday, and will do the annual Dr. Chicken's Double Smoked Christmas Ham and a turkey breast or two next weekend. Lots of smokin', Merry Christmas to me!! Best Holiday Wishes to the Brethren as well, what y'all got on the grates this weekend? __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

12-17-2005, 08:12 AM	#2
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ	I'm smoking six racks of BB and a Pork loin roast for my Granddaugthers tenth anniversary party. Probably will do seven pounds of beans. __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

12-17-2005, 10:35 AM	#4
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	Woody, yes that is a Cimarron (Deluxe). I bought it at Bass Pro Shops Outlet store a year ago last May for $250!! Glad whoever bought and returned it didn't want to put it together. It's a great cooker, small but holds heat well and is my favorite of my 3 smokers when volume isn't an issue. The built in fryer burner is as handy as a pocket on a shirt for lighting chimneys of charcoal too. I do a modified Minion Method burn with the Cimarron that gives me 3 hours unattend cooking right in the 230* range, and also use it for chicken which I cook hotter (275-300) with great results. At half price, the Cimarron was a great deal, for the asking price, I would have opted to spend a bit more and gone bigger. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

12-17-2005, 10:48 AM	#5
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	Forgot to mention, after putting the brisket on and sneaking in a nap, I went and got 3# of thick sliced bacon and a dozen sweet Italian links to keep the brisket company. Nothing goes with beef like pork!! __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

12-17-2005, 11:17 AM	#7
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	I am defrosting a brisket, picnic, beef ribs, spares, pork grilling strips and 4 fatties to smoke tomorrow. Still trying to figure out what to do with the 2 boar. I don't have the proper tools to cut it myself. I am still thinking the baby will fit whole in the bandera. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

12-17-2005, 11:28 AM	#8
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Tex-mex marathon today. Added a little smoke to a brisket for some carne guisada early, and then smoked a bunch of chicken boobs that will end up in enchiladas. Fajitas hit the grill later today. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

12-18-2005, 07:14 AM	#9
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Going to smoke a couple of chickens for later in the week and chicken salad. Wifey wants steak tonight. Inside I'll be making more breadsticks and raviolli's for Christmas. I'm going to grind up about a pound of a leftover smoked stuffed centerloin roast for some of the raviolli's. Also going to roll out some more lasagna noodles so I can put a couple of pans together and throw in the freezer as long as I'm in the pasta making mode. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

12-18-2005, 08:10 AM	#10
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I haven,t cooked since T DAy :( __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

12-18-2005, 04:40 PM	#12
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	I just did 120 tamales yesterday. See the tamale thread. __________________ tk PitBitch

12-18-2005, 06:22 PM	#13
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	Just put on 2 pork loins that been in the fridge rubbed down with the buckboard bacon cure. My family likes it on the pork loin much more than the butt. __________________ Wannabe BBQ Illuminati

12-18-2005, 06:33 PM	#14
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	I am cooking brisket today. was supposed to put it on last night, but had a few too many bottles to remember. Did sleep good though. Now I am getting ready to slice 1 of the fatties I smoked., Brisket for office Christmas party, Fatty for an appetizer thing at work for Breakfast. Sliced, and cubed, toothpick, piece of cheese, nice treat. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

12-18-2005, 09:16 PM	#15
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I got lazy and Q'ed a pre-marinaded pork loin. Three hours, mopped with cherry-raspberry juice twice. Foiled for ten minutes. Damn, I'm good. ;) __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

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