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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-08-2005, 08:27 AM   #1
Smoker
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Default Whats cooking this weekend? 12/9-12/11

It's supposed to snow here but I feel the need for smoke. I am gonna try to get some ribs done for a friend whose wife just got home from the hospital.
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Unread 12-08-2005, 08:40 AM   #2
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Next weekend will be a brisket for the office Christmas party, but this weekend since I have to work, may just be grillin time.
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Unread 12-08-2005, 08:58 AM   #3
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I'm going to work on my cold weather smoking. It's going to be a whopping 50 degrees for the high this weekend. Brrr!! (Just kidding you guys up north.) I'll be doing several racks of ribs to try out some new sauces and sauce applying methods.
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Unread 12-08-2005, 09:01 AM   #4
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It will be 71 here on Sat. for the Ribfest,hope my new Brethren T's get here in time.
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Unread 12-08-2005, 09:23 AM   #5
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Company Christmas parties Friday and Saturday, and an Open House we have to go to Sunday, so no queing this weekend for me. However I cheated and did 4 racks of baby backs, a couple of fatties, and a small double-smoked ham yesterday afternoon. Good to have fresh ribs for a mid-week dinner, and now I got some good stuff for leftovers.
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Unread 12-08-2005, 09:28 AM   #6
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I am getting ready to smoke some Salmon to take to Denver this weekend. I brined it in my special molasses brine. It has a beautiful carmel color to it. It is 5 degrees outside, but I am going to the smoker and get her cranked up for a little party with the Salmon this afternoon. Pic is after brining. http://usera.imagecave.com/kickassbbq/SALMON.JPG
ed
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Unread 12-08-2005, 09:43 AM   #7
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That looks awesome, Ed!

I ain't cookin a damned thing except my arse in front of the fireplace! At least I get to smell wood burning!
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Unread 12-08-2005, 09:48 AM   #8
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Hey Jeff,
Are you still going to the Judge Certification Classes for KCBS in St. Louis in Jan?
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Unread 12-08-2005, 09:55 AM   #9
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Quote:
Originally Posted by kickassbbq
Hey Jeff,
Are you still going to the Judge Certification Classes for KCBS in St. Louis in Jan?
Well I'd planned on it but I was told by someone else that there would be a CBJ class here in the KC area soon also. However, I haven't seen it advertised as of yet. If I can't find one by the end of the year, I'll sign up over in St. Louis. I contacted the guy who is listed as the front person and never got even a reply. Not sure if these things fill up quickly or not...
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Unread 12-08-2005, 10:18 AM   #10
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I was supposed to go camping with my son's BSA troop this weekend, but that was cancelled soooooo I was thinkin bout
trying a couple of fatties with a cryo-pack of ribs from B.J's.
also i'm trying to come up with my own sauce using a various assortment fine libations locked in that special cubboard.
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Unread 12-08-2005, 12:21 PM   #11
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Going to do and apple brined turkey smoked with oak and guava wood.
I'll post a report when done.

Aloha!

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Unread 12-08-2005, 09:27 PM   #12
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I probably need to do a practice turkey, since I've promised to do one for Christmas. I'm excited about the possibility of Qing with snow on the ground-- should be a good time. I've also got a pork loin that's begging me to stuff it with feta, kalamatas, red peppers and spinach before it enjoys a nice toasty sojourn on the grates. Ribs sure sound good, too, now that I think about it.
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Unread 12-10-2005, 08:26 PM   #13
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I have two pork butts and a bone-in pork loin/roast...I got them injected late this afternoon.

The loin roast will go in the oven on time-bake for lunch and the butts will go in the cooker shortly after lunch...they are for a Wednesday staff meeting/Christmas (or Holiday if you prefer!) party.

I think I'll do the chicken tomorrow, too, and can reheat everything overnight for Wednesday. It's a 1.5 hour drive to the meeting site and so I'll get everything hot, toss in the cooler, and transport.

One of these days I'll get to cook fresh que for these yahoos!
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Unread 12-10-2005, 08:39 PM   #14
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I cooked a couple of slabs of loin backs in the Cookshack in a snowstorm! Shortly after I put the ribs in it started to snow like crazy! I think it only amounted to a couple of inches, but it was a whiteout for a while. I rubbed the ribs with Genuswine Cookers Sweet Rib Rub. Not bad...
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Unread 12-11-2005, 07:57 AM   #15
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Chili....then chili dogs,.......then chili frito pie.....if you see a dark cloud over MoFo land, your know where it originated.....
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