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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 08-10-2007, 10:12 AM   #1
KC_Bobby
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Default Weekend Cook (8/10-12)

What's everyone got going?

I'm doing:
4 butts (3 for coworkers and 1 for me)
1 packer (taking to my sister and her husband next weekend for our weekend at their river cabin in Wisconsin)
1 beer can chicken (for me)

Starting the cook overnight tonight @ about midnight, butts and brisket will go on. Then in the morning, I'll add in the beer can chicken. I'll be cooking on apple and a mix of rancher, wicked good and royal oak. Also trying sand in the water pan.

Butts:
Injecting with apple juice and a touch of Worchestire sauce
Rubbing with Plowboy
Pulling and saucing with a mix of natural dripping, Blues Hog reg and Tenn Red, maybe a touch of apple juice

Brisket:
Trimming off the fat cap and cutting the point away from the flat - letting the butts drip on them all night long
Rubbing with homemade salt/pepper/brown sugar based rub
Will try to make burnt ends out of the point - this will be my first attempt at this. Do I pull them off at X temperature, then put then cut the point into cubes and put in a tin with sauce? Suggestions for the burnt ends are welcome.

Chicken:
Brined in salt, brown sugar, oranges, lemons for about 4 hours
Pat dry, refidged then coated in olive oil in the morning
Rubbed in Tony C's Cajun rub
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Unread 08-10-2007, 10:19 AM   #2
Harbormaster
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Nice menu there Bobby.
You know, when you come up Wisconsin way you're welcome to swing past the Wyocena Yacht Club if you'll be anywhere near.

[stomach.growling.mod]
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Unread 08-10-2007, 10:35 AM   #3
JD McGee
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Doing my first spares on the WSM. Read a lot of good posts about this recipe http://www.virtualweberbullet.com/rib2.html so I'm gonna give 'em a try.

JD
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Unread 08-10-2007, 10:41 AM   #4
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Quote:
Originally Posted by JD McGee View Post
Doing my first spares on the WSM. JD
Oh God JD! You gotta be about a giddy as a school girl! I predict a good weekend in your future!
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Unread 08-10-2007, 11:16 AM   #5
KC_Bobby
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Quote:
Originally Posted by Harbormaster View Post
Nice menu there Bobby.
You know, when you come up Wisconsin way you're welcome to swing past the Wyocena Yacht Club if you'll be anywhere near.

[stomach.growling.mod]
We'll be in Prairie. I'll probably take up about 5 lbs of brisket and 5 lbs of pulled pork for dinner on either Friday or Saturday night after a full day of sandbars. I sure BBQ will hit the spot after that.
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Unread 08-10-2007, 11:25 AM   #6
Nitrofly
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Question

Hey Bobby what is a Backwoods Gator w/guru
never heard of a Backwood Gator??
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Unread 08-10-2007, 11:32 AM   #7
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Default The whole weekend?

40 Butts, 275# Brisket, 51 Slabs Spares, 51 Rib Tips, 10 Chickens, 81 Chicken Breasts, 160 Brats, 250 Hot Dogs, 200 Servings Each - Twice Baked Potato Casserole, Caesar Salad, Layered Salad. 600 Servings Baked Beans, 48 Pounds Potato Salad, 38 Pounds Slaw, 60 Pork Steaks, 200 Brownies.

I think that covers it.....
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Unread 08-10-2007, 11:39 AM   #8
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Quote:
Originally Posted by KC_Bobby View Post
We'll be in Prairie.
Prairie du Sac (Wisconsin River) or Prairie du Chien (Mississippi River)?
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Unread 08-10-2007, 11:46 AM   #9
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Quote:
Originally Posted by KC_Bobby View Post
Rubbing with Plowboy
I hope you guys have fun...

Not that there's anything wrong with that...

Aside from my bachelor dinner tonight I don't think I'm cooking this weekend. My wife has decided that we need to empty the freezer so we'll probably pull out something from a previous cook and eat that. That's OK with me since when the freezer is empty I can cook to fill it up again!
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Unread 08-10-2007, 11:47 AM   #10
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I've got 2 racks full of drummies in the Egg right now and will follow with some ABT's for happy hour.
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Unread 08-10-2007, 11:48 AM   #11
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Quote:
Originally Posted by jbrink01 View Post
40 Butts, 275# Brisket, 51 Slabs Spares, 51 Rib Tips, 10 Chickens, 81 Chicken Breasts, 160 Brats, 250 Hot Dogs, 200 Servings Each - Twice Baked Potato Casserole, Caesar Salad, Layered Salad. 600 Servings Baked Beans, 48 Pounds Potato Salad, 38 Pounds Slaw, 60 Pork Steaks, 200 Brownies.

.
AND A DIET COKE Please!


That's one heck of a cook.....and one heck of a catering set up you have.
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Unread 08-10-2007, 11:53 AM   #12
KC_Bobby
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Quote:
Originally Posted by Harbormaster View Post
Prairie du Sac (Wisconsin River) or Prairie du Chien (Mississippi River)?
Chien
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Unread 08-10-2007, 11:57 AM   #13
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Quote:
Originally Posted by Nitrofly View Post
Hey Bobby what is a Backwoods Gator w/guru
never heard of a Backwood Gator??
It's just smaller than the competitor.
5 racks 18 x 23 each, like the party the waterpan comes out so it can be used as a grill

Not sure why it's not on the website, maybe Mike quit making it.
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Unread 08-10-2007, 02:17 PM   #14
creepyrat
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a chuckie and maybe a pair of chickens saturday
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Unread 08-10-2007, 02:42 PM   #15
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I'm doing six racks of ribs for my parrent for letting us stay with them until we got into the rental house. that should last them four acouple of months.
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