This weekend's cook

cabo · Mar 31, 2006

Well, the horse race in Camden is tomorrow. So what am I cooking?
Presently I have 2 ten lbs. shoulders that “rested” in the fridge all night injected all to hell with a concoction that might turn out pretty good. After rubbing them down good I covered them with mustard (sorry bbqjoe, but I’m one of those guys that believes, you can’t taste it) and dusted heavily with my rub. Patted the rub in let them get almost to room temp, while the Dera got up to temp, and into the fire. I’ve got about 2 dozen lollipop chicken legs marinating in the fridge. Damn all this soaking I’m doing, maybe I’ll be a chemist when I grow up. Naw, too much like work!!!
Along with the lollipops I’ got the ever present Fatties. These are something I heard about on the site. They are J.D. Maple & Regular, stuffed with Prosciutto, Cheddar, Red Bell Pepper, and Japs and lightly dusted. Should be interesting!!

There’s only gonna be about ten of us going to this thing together, and they are bringing sides & finger foods. So I think I’ve got my part covered.
PORN TO COME!!:biggrin:

Frisco_Smoker · Mar 31, 2006

Sounds good, enjoy!

stan · Mar 31, 2006

I am looking at doing a few things tomorrow.

1 Butt (rubbed down and resting)
2 racks o spares (mustard slatered and rub applied)
4 chick boobs (in brine right now)
couple italian flavored fatties
armadillo eggs
2 turkey boobs
shrimps, japs, cream cheese wrapped in bacon.
Beer for the cook!
Shaping up to be a good weekend!

Jeff_in_KC · Apr 1, 2006

Just finished injecting a 10 lb. brisket with FAB B and then coating with a mix of yellow mustard and A-1. Rubbed with a new brisket rub I'm trying. Goes on the WSM around 5am (if I get up that early--- too much tequila tonight :shock: ). Going back up to pull BB rib membranes and prep the ribs for rub. Will put those on around noon tomorrow on the BSKD. G'night!

Frisco_Smoker · Apr 1, 2006

Jeff_in_KC said:
Just finished injecting a 10 lb. brisket with FAB B and then coating with a mix of yellow mustard and A-1. Rubbed with a new brisket rub I'm trying. Goes on the WSM around 5am (if I get up that early--- too much tequila tonight :shock: ). Going back up to pull BB rib membranes and prep the ribs for rub. Will put those on around noon tomorrow on the BSKD. G'night!

I lathered my brisket with this:

1/3 Cup Yellow Mustard
3 TBS brown sugar
1 TBS salt
1 TBS onion powder
1 TBS pepper
1 TBS cumin
2 TBS worcesershire
1 TBS tobasco
3 cloves garlic crushed
2 TBS cayenne
1 TBS paprika

Mixed it all together and smeared it on thick.. hopefully it will turn out pretty good.

Neil · Apr 1, 2006

Not cooking this weekend except for the king crab legs we had last night for dinner. That no meat fridays is a bitch. Anyway, today the wife and I are taking the train (Dan Ryan construction mod) into Chicago for the day to spend a few hours with my daughters. Haven't seen the younger one since Christmas! Tomorrow the wifey wants to cook a turkey like her mom used to do in a bag in the oven. She says the turkey I cook on the weber is the best she's ever had but she just wants to cook one like her mom used to since her mother isn't around to cook one. The next two weekends are mine!

Jeff_in_KC · Apr 1, 2006

FARK!!! Brisket on at 6:10 AM rather tham 5:30!!! Got up at 4:30 this morning. Came downstairs and started getting ready to fire up the WSM when I noticed a vehicle sitting with lights on and motor running in front of my house. I watched for 2-3 minutes until it eased up and did the same to my next door neighbor. I walked out on the driveway, not sure if they saw me. In a few minutes, they drove on off. Though it was over. Was out back lighting the chimney when the fark knob came BACK and did the exact same thing. This time I walked out of the back yard and straight out towards the vehicle but not knowing what the situation was and thinking of my daughter needing a father, I backed off but still close enough where I was probably pretty obvious. They started to pull off and I walked out into the street behind them. It was starting to get light to the east behind me and I watched the car all the way to the corner and made myself as visible as possible. Got in my car and drove around the neighborhood to see if I could see the car while I called to police on the cell to see if they could find the car and check them out. No word and it's been almost two hours. Farkers! Now my brisket won't be done in time for dinner quite possibly! Oh well, ribs are rubbed and ready to go late this morning.

The_Kapn · Apr 1, 2006

Jeff- your life is always an adventure :lol: :lol:

"Now my brisket won't be done in time for dinner quite possibly!"

If that is a concern, kick the heat up. You said you injected it. It will take higher heat (275+) just fine.

TIM

Jeff_in_KC · Apr 1, 2006

The_Kapn said:
Jeff- your life is always an adventure :lol: :lol:

"Now my brisket won't be done in time for dinner quite possibly!"

If that is a concern, kick the heat up. You said you injected it. It will take higher heat (275+) just fine.

TIM

Yeah, too much so sometimes!

I never considered that injected brisket would take higher heat. Makes sense though after thinking about it. Thanks!

icemn62 · Apr 1, 2006

Jeff_in_KC said:
Now my brisket won't be done in time for dinner quite possibly! Oh well, ribs are rubbed and ready to go late this morning.

After walking up on a strange car stalking the neighbohood while you are unarmed, and you are worried about your brisket? Where I grew up, you would have had to armor up, before walking up on someone like that.

Jeff_in_KC = Walking Tall !!!!

Jeff_in_KC · Apr 1, 2006

Brisket is looking outstanding with the rub I used on it! The bark is about the most beautiful I've done yet. Haven't checked the internal temp yet but I'm sure it's got a ways to go. Ribs and fatties are looking good too! Man, I'm getting hungry! :wink:

Nice warm day, Q in the pits and a cold beer in hand! Y'all are right... life IS good! :-D

Gary, I guess it's probably a little more surprising to see in this part of the world than it is in others. I've told all my neighbors about it today and seems like there'll be more than one shotgun made more readily available on our street! Pitty the fark knob that decides a house in this block looks like a good target! :evil:

icemn62 · Apr 1, 2006

The food is looking good. And the neighborhood is safe. Smoke on Jeff.

Ron_L · Apr 1, 2006

*** WARNING *** This post contains graphic images. It may be offensive to hungry viewers.

I cooked three slabs of baby backs and a fatty today. I bought the ribs on sale at the local Meijer store a week ago and the fatty is a Farmland brand Bacon and Sausage fatty.

I sprayed the ribs with cranberry juice and then rubbed them liberally with Obie Cue BBQ Bomber rub and some of Brauma's Elephant Garlic Powder.

Here is the fatty with it's clothes on :-D

Now for the naked fatty! It is much lighter in color than a "normal" fatty...

I also rubbed the fatty in the BBQ Bomber rub...

I fired up the WSM using the Minion method with four chunks of pear wood and two chunks of grape. The fatty went on the lower rack and the ribs on top...

My pit bitch says "Please, Daddy? Just one bite?"

I pulled the fatty at 170 internal...

When I cut it, the inside looked too pink...

I double checked the temp in several spots and it read 170+ everywhere, but it looked so pink that I decided not to eat it. I am going to slice it and pan fry it for breakfast tomorrow.

After five hours the ribs were ready to glaze. I had sprayed them three or four times with cranberry juice and they have a dark red color...

I glazed them with Hoboken Eddie's sauce that I received in one of the sauce trades (from YFF, I think). It is a very dark sauce so it made the ribs look almost burnt. They weren't...

The ribs were Hormel brand and must have been treated in a saline solution. The meat looks hammy, but they tasted very good and were very tender and moist. The Hoboken Eddie's is a smokey, spicey sauce that was very good.

We served them with some homemade slaw (a KFC knockoff recipe, but we were out of carrots, so its lacking in color, but tasty!)...

And some homemade hashed browns, extra crispy!

Jeff_in_KC · Apr 1, 2006

Dang Ron, and here I was thinkin' I was full and not hungry! Wrong! BTW... those hash browns look awesome! I'm an "extra crispy" fan myself.

Neil · Apr 2, 2006

Extra crispy is the only way to make hashbrowns. Can't wait to fire up the 'dera for a major cook soon.

BBQ_MAFIA · Apr 2, 2006

My wife and in laws like everthing with and extra crispy outer crust.
I will finish off rib on the grill so that they get that type of finish.

Guido

Ron_L · Apr 2, 2006

As promised, here is the pan fried fatty on a leftover KFC biscuit, and a latte...

cabo · Apr 3, 2006

Well, the running of the “Carolina Cup 2006” is history. Due to some unexpected interruptions, I got started cooking later than anticipated, so the food porn is somewhat limited. I didn’t get a chance to get too many shots of finished products, due to packing up & getting on the road, but I tried to fill the holes with appropriate eye candy. I finished “burning the meat” at about 2am, and consigned it to the oven to finish (Yeah, I cheated a little). Sheesh, give me a break, I’m old, it was gonna be a long day!!! Up again at 7. Picked up at 9am. Made the trek to Spring Dale Race Course. We had a very diverse group with us…. Let’s see, we had everything from a retiree, to a rock star. Well Ok, almost everything, no layers, or doctors. There were only ten in our group.
After the day was complete (about 11pm) there were no left overs, sniff!!

Did somebody say there were horses there?????

cabo · Apr 3, 2006

cabo said:
Well, the running of the “Carolina Cup 2006” is history. Due to some unexpected interruptions, I got started cooking later than anticipated, so the food porn is somewhat limited. I didn’t get a chance to get too many shots of finished products, due to packing up & getting on the road, but I tried to fill the holes with appropriate eye candy. I finished “burning the meat” at about 2am, and consigned it to the oven to finish (Yeah, I cheated a little). Sheesh, give me a break, I’m old, it was gonna be a long day!!! Up again at 7. Picked up at 9am. Made the trek to Spring Dale Race Course. We had a very diverse group with us…. Let’s see, we had everything from a retiree, to a rock star. Well Ok, almost everything, no layers, or doctors. There were only ten in our group.
After the day was complete (about 11pm) there were no left overs, sniff!!

Did somebody say there were horses there?????

Excuse me, that should have been "No Lawyers" I guess!!!!!:twisted:
By the way, how do you put comments, or captions between the pics?????

Bill-Chicago · Apr 3, 2006

Ron_L said:
As promised, here is the pan fried fatty on a leftover KFC biscuit, and a latte...

Was that an attempt at a heart pour?

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