Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 02-29-2008, 10:29 AM   #1
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
Default This weekend's menu

With all the pastrami talk, I broke down and bought a corned beef flat. It is in the fridge soaking now. While I was at Sam's I also picked up a bouble pack of butts and whole pork loin. I may pick up some ribs before it's over. The freezer is getting low and it's time to restock.
[FONT=Arial]Mobile, AL[/FONT]

[FONT=Arial Black][I]Lewd, Qe'd & Tatted [/I][/FONT]

Large Big Green Egg
[FONT=Arial](2) UDS [/FONT]
Cre-B-Ce is offline   Reply With Quote

Old 02-29-2008, 10:58 AM   #2
Babbling Farker
KC_Bobby's Avatar
Join Date: 05-03-07
Location: Olathe KS

Tonight: chez
Starting around 3 am: brisket
Saturday morning: beer can chicken, some fatties and beans

Cooking for a Leap Year B-day, but celebrating tomorrow night
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote

Old 02-29-2008, 11:09 AM   #3
somebody shut me the fark up.
Mark's Avatar
Join Date: 08-13-03
Location: St. Peters MO

I'm gonna "cure" some chicken and then smoke it. Here's how (from old post):

I suppose that it was more of a maranide technically but anyway, the chicken definately had a distinct ham flavor. The people who ate it were familiar with my "regular" smoked chicken and they saild they liked the ham flavor for a change of pace. So the addition of nitrates/nitrites is a flavoring agent; not just to prevent the growth of nasty critters (i.e., botulisim).

For reference, here's what I did:

Monday night I cut up 3 big Tyson chickens and started brining them. Here's the brine recipe I came up with:

Pour 1 beer in a mixing bowl
Add 1 tbsp of Tender Quick per lb of meat
Add 1/2 cup brown sugar, 1/2 cup cider vinegar, 1/2 cup soy sauce and spices to taste
(I added a thumb-sized piece of ginger, half an onion and a tbsp of both cayenne and garlic)

Put the cut up chicken in gallon freezer bags and marinated it in the frige till Saturday noon when it went in the smoker. Came out about 3pm in time for the Rams and Panthers play-off. Only complaint: Rams lost (but what an exciting ending: doulble overtime).

The following link is to the original thread.

Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
This Weekend's Pr0n twinsfan Q-talk 5 09-12-2011 09:38 AM
This weekend's brisket chambersuac Q-talk 18 07-25-2011 01:13 PM
This Weekend's Cook fwhittle Q-talk 1 05-30-2011 08:54 PM
Last weekend's.. Paymaster Q-talk 6 05-09-2009 11:20 PM
This weekend's cook cabo Q-talk 25 04-05-2006 10:22 AM

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.

All times are GMT -5. The time now is 05:13 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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