MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-08-2012, 03:04 PM   #16
rg02
Full Fledged Farker
 
Join Date: 08-08-12
Location: Castle Rock, CO
Default

Wings and ABTs are great with barley pops!
__________________
--Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732
rg02 is offline   Reply With Quote


Thanks from:--->


Old 11-08-2012, 03:08 PM   #17
VoodoChild
is one Smokin' Farker

 
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
Default

Quote:
Originally Posted by JONESY View Post
Definitely sausage of some sort
Wings
Smoke a small piece of salmon to mix with cream cheese for a dip
A slab of ribs is a great idea
ABT’s are great
Mini meatloaf’s
Moinks
Pork tenderloin kebobs, rubbed and served with different sauces
Bacon wrapped chicken breast

Plan wisely though, I try this every summer at the lake house with some buds, and you’ll be amazed how little food you actually eat once the drinks start flowing.

You need to finish strong at the end of the night though, I would recommend a pizza to help soak up some the booze. A homemade pizza would be awesome, but I’ve been known to throw a couple frozen pizzas on the smoker at the end of a good party. Trust me, after 10 hours of meat and drinking you’ll welcome a nice cheesy pie.
Wut He said !!! Sounds Like an Absolute Blast though
__________________
[I]1-Jumbo Joe[/I]
1-Jumbo Joe Premium
[I]1-Weber 26.75 otg[/I]
1- WEBER RANCH KETTLE
VoodoChild is offline   Reply With Quote


Thanks from:--->
Old 11-08-2012, 03:09 PM   #18
superlazy
is One Chatty Farker
 
Join Date: 04-16-12
Location: Trevor,wi
Default

if your worried about being too filling try pizza margherita
superlazy is offline   Reply With Quote


Thanks from:--->
Old 11-08-2012, 04:00 PM   #19
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Quote:
Originally Posted by superlazy View Post
if your worried about being too filling try pizza margherita
Can you elaborate on that one?
__________________
Truth, by definition is narrow and exclusive.
--------------
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is offline   Reply With Quote


Old 11-08-2012, 04:21 PM   #20
superlazy
is One Chatty Farker
 
Join Date: 04-16-12
Location: Trevor,wi
Default

Quote:
Originally Posted by Bob in St. Louis View Post
Can you elaborate on that one?
very thin crust, light sauce, fresh mozz. but not a lot & some fresh basil.

When we do pizza party's I make a few of them as appetizers.
here is the recipe I started with and just tweaked a bit.
http://www.foodnetwork.com/recipes/e...ipe/index.html
superlazy is offline   Reply With Quote


Thanks from:--->
Old 11-08-2012, 04:31 PM   #21
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Ohhh....I see.
I thought you misspelled "Margarita".
That's a new one on me, I did some searching and discovered it's a pretty popular type of pizza.
Look yummy to me!
__________________
Truth, by definition is narrow and exclusive.
--------------
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is offline   Reply With Quote


Old 11-08-2012, 05:07 PM   #22
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

Bacon Wrapped Saltines! Watch and see if they are not the first to disappear. Cut a slab of bacon in half and wrap each saltine with a half slice. Put a topping on some if you like. YUM!



__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Old 11-08-2012, 05:15 PM   #23
superlazy
is One Chatty Farker
 
Join Date: 04-16-12
Location: Trevor,wi
Default

I am soo trying that this weekend!!
superlazy is offline   Reply With Quote


Thanks from: --->
Old 11-08-2012, 05:23 PM   #24
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

Quote:
Originally Posted by superlazy View Post
I am soo trying that this weekend!!
Talk about going good with a cold brew and footballgame....
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Thanks from:--->
Old 11-08-2012, 06:11 PM   #25
tbutts
On the road to being a farker
 
Join Date: 07-21-11
Location: california, Missouri
Default

Armadillo eggs, ABTs, and wings are my favorites.
tbutts is offline   Reply With Quote


Thanks from:--->
Old 11-08-2012, 07:08 PM   #26
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Wow!!!
How do you cook bacon wrapped saltines?
I can't imagine how to get bacon "done", without destroying the cracker.
But yea...that's awesome. I'd like to try that.
__________________
Truth, by definition is narrow and exclusive.
--------------
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is offline   Reply With Quote


Old 11-08-2012, 07:17 PM   #27
Fat Woody
is one Smokin' Farker

 
Join Date: 03-29-09
Location: Lenexa, Kansas
Default

Pig candy is always popular; we like smoked olives (get the good ones).

Get some Schlenkerla Rauchbier (Maerzen) to wash it down and don't forget the stogies!
__________________
[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B]
[B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B]
[B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B]
Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles.
World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.
Fat Woody is offline   Reply With Quote


Thanks from:--->
Old 11-08-2012, 07:33 PM   #28
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Oh yea, I forgot all about pig candy. Thanks for the reminder.
I've spiced up bacon on the smoker, but it was flavored with pepperoncici's, rosemary, and various Italian spices. But the simplicity of pig candy sounds too easy to pass up. Thank you Mr. Woody.
__________________
Truth, by definition is narrow and exclusive.
--------------
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is offline   Reply With Quote


Old 11-08-2012, 08:43 PM   #29
Wornslick
is one Smokin' Farker
 
Join Date: 09-24-06
Location: Hannibal Missouri
Default

Shrimp in some form, baconed wrapped maybe. Just throwing out an idea.
__________________
Wornslick

Baby Stumps

Blue Weber, with a table

" The sunshine bores the daylights out of me "
Wornslick is offline   Reply With Quote


Old 11-08-2012, 08:55 PM   #30
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

Quote:
Originally Posted by Bob in St. Louis View Post
Wow!!!
How do you cook bacon wrapped saltines?
I can't imagine how to get bacon "done", without destroying the cracker.
But yea...that's awesome. I'd like to try that.
It works well! You would think the Saltine gets soggy. It does not. The bacon grease soaks into the saltine and then once the bacon is done, it's crisp. The big deal is to focus on the bacon being done. The saltine will be ok unless it starts turning too dark.

Too simple and just wait and see what your guests think. Better make a bunch.

Good Luck!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:37 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts