What should I make for the North Texas Spring Bash?

peeps · 01-28-2014, 03:45 PM

With the North Texas Brethren Bash planning going full speed ahead, I'm trying to figure out what I should make. I'll be talking Colt out to the park and will be camping the night before.

Smitty is making a monster fatty taking inspiration from this...

Last year I did a breakfast fatty, pig shots, and pulled pork.

I may still do a breakfast fatty, but the pig shots wont keep well in a cooler I don't think without taking up a bunch of space...

Thinking a batch of pepper stout beef, a meatloaf, or a brisket but welcome other thoughts of things that don't need a ton of prep steps and will be cooler friendly for a day or so.

SmittyJonz · 01-28-2014, 03:48 PM

Leg o Lamb!

or a Standing a Rib Roast..........

Beef Short Ribs !!!!!!!!!!!!!!!!!!!!!!!!!!!!

16Adams · 01-28-2014, 03:56 PM

Chocolate pecan bourbon pie baked in your cooker

DUBBAGA · 01-28-2014, 03:57 PM

Quote:

Originally Posted by peeps

I'm certain that anything coming from this trustworthy face will be appreciated... ok, maybe not a cream pie... just sayin'

peeps · 01-28-2014, 04:00 PM

Quote:

Originally Posted by SmittyJonz

Beef Short Ribs !!!!!!!!!!!!!!!!!!!!!!!!!!!!

I actually am thinking about doing a few packs of the small beef short ribs...the ones that Kroger sells that are full short ribs cut into halves or thirds so you still feel like you are eating meat on a stick. Will depend on how many people are coming.

peeps · 01-28-2014, 04:03 PM

Quote:

Originally Posted by 16Adams

Chocolate pecan bourbon pie baked in your cooker

Interesting...got a preferred recipe that I could check out to see how to pre-mix ahead of time so that prep at the camp/picnic site is easy?

Quote:

Originally Posted by DUBBAGA

I'm certain that anything coming from this trustworthy face will be appreciated... ok, maybe not a cream pie... just sayin'

You know you want my cream pie!

DUBBAGA · 01-28-2014, 04:06 PM

Quote:

Originally Posted by peeps

You know you want my cream pie!

Wish I had a $1 for each time you have said that to me, by now I'd be like Scrooge McDuck diving into all my money

16Adams · 01-28-2014, 04:07 PM

Ingredients
1 (9 inch) pie shell1 cup white sugar1 cup light corn syrup1/2 cup butter4 eggs, beaten
1/4 cup bourbon1 teaspoon vanilla extract1/4 teaspoon salt6 ounces semisweet chocolate chips1 cup chopped pecans
Adjust Servings

Adjust
Metric US Original recipe yields 1 9-inch pie
Directions

Preheat oven to 325 degrees F (165 degrees F).
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

peeps · 01-28-2014, 04:12 PM

I would be able to mix all that ahead, put in a jar in the cooler and just pour it into a crust before putting it in the cooker, just like them San Saba River Pecan Company Pecan Pie In-A-Jar deals....

Interesting thought...Verrrrrrry interesting.

Ever cooked one of these with meat on the cooker?

sliding_billy · 01-28-2014, 04:59 PM

Quote:

Originally Posted by peeps

I actually am thinking about doing a few packs of the small beef short ribs...the ones that Kroger sells that are full short ribs cut into halves or thirds so you still feel like you are eating meat on a stick. Will depend on how many people are coming.

I better wait until you all figure out what you are making. I was contemplating grabbing a slab of beef shorts from RD.

peeps · 01-28-2014, 05:07 PM

Quote:

Originally Posted by sliding_billy

I better wait until you all figure out what you are making. I was contemplating grabbing a slab of beef shorts from RD.

Well, I could always find something else and let you buy the shorties

SmittyJonz · 01-28-2014, 05:38 PM

Llama Bones and Alpaca Backstrap..........

Baby Goat.

sliding_billy · 01-28-2014, 07:03 PM

Quote:

Originally Posted by peeps

Well, I could always find something else and let you buy the shorties

So nice of you to let me bring the expensive stuff.

I'll stop and take a look at what they have. The only problem with shorts is that even a full slab is only going to be a taste for everyone. You might be right about getting the individual bones (I might even have a few packs of those in the freezer already).

peeps · 01-28-2014, 07:03 PM

Quote:

Originally Posted by SmittyJonz

Llama Bones and Alpaca Backstrap..........

Baby Goat.

lol...get those ground and put them in the monster fatty!

peeps · 01-28-2014, 08:20 PM

Quote:

Originally Posted by sliding_billy

So nice of you to let me bring the expensive stuff.

I'll stop and take a look at what they have. The only problem with shorts is that even a full slab is only going to be a taste for everyone. You might be right about getting the individual bones (I might even have a few packs of those in the freezer already).

Yeah, with the small ones, it would be one small rib for whoever wants them (depending on attendance, of course).

01-28-2014, 03:45 PM	#1
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	What should I make for the North Texas Spring Bash? With the North Texas Brethren Bash planning going full speed ahead, I'm trying to figure out what I should make. I'll be talking Colt out to the park and will be camping the night before. Smitty is making a monster fatty taking inspiration from this... Last year I did a breakfast fatty, pig shots, and pulled pork. I may still do a breakfast fatty, but the pig shots wont keep well in a cooler I don't think without taking up a bunch of space... Thinking a batch of pepper stout beef, a meatloaf, or a brisket but welcome other thoughts of things that don't need a ton of prep steps and will be cooler friendly for a day or so. __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

01-28-2014, 03:48 PM	#2
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Leg o Lamb! or a Standing a Rib Roast.......... Beef Short Ribs !!!!!!!!!!!!!!!!!!!!!!!!!!!! __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

01-28-2014, 03:56 PM	#3
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Chocolate pecan bourbon pie baked in your cooker __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

01-28-2014, 04:07 PM	#8
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Ingredients 1 (9 inch) pie shell1 cup white sugar1 cup light corn syrup1/2 cup butter4 eggs, beaten 1/4 cup bourbon1 teaspoon vanilla extract1/4 teaspoon salt6 ounces semisweet chocolate chips1 cup chopped pecans Adjust Servings Adjust Metric US Original recipe yields 1 9-inch pie Directions Preheat oven to 325 degrees F (165 degrees F). In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

01-28-2014, 04:12 PM	#9
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	I would be able to mix all that ahead, put in a jar in the cooler and just pour it into a crust before putting it in the cooker, just like them San Saba River Pecan Company Pecan Pie In-A-Jar deals.... Interesting thought...Verrrrrrry interesting. Ever cooked one of these with meat on the cooker? __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

01-28-2014, 05:38 PM	#12
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Llama Bones and Alpaca Backstrap.......... Baby Goat. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............