TGIF...What's Cookin' This Weekend?

[MT4Runner]

The fatties turned out great, smoked salmon/cream cheese/capers:

Red peppers/mozzarella/olive oil:

and pulled the pork this morning:

Sliced the fatties into about 1/4" thick slices, and they flat-out disappeared at the potluck tonight. The fish oil from the salmon infused throughout the sausage, and flat out tasted amazing. The red pepper/mozzarella tasted about like you'd expect, which was very good.

Pulled pork was also a hit, and served it with sauce inspired by brother Rusty Barton's recipe from the "I'm a sauceaholic" thread.

Off to bed! Thanks to all the brethren for the UDS, fatty, pulled pork, and sauce tips, tricks, and inspiration!!

 

[JD McGee]

Here's some pron. The other pics didn't turn out to good but the pig candy is awesome. They all like the BS and OJ glaze over the other two..

Can someone tell me the approximate shelf life of pig candy, if left un-refrigerated?

Don't know the shelf life...but your Pig Candy looks awesome! It wouldn't last long enough around here to worry about a shelf life!

 

[ewile]

great photos in this thread. I'm jealous. Didn't get to cook anything this weekend. The wife's away (Vegas baby) and I had full out child care duty. She gets in at 4:30 tonight so perhaps a quick steak if I have the energy post airport.

 

[thillin]

Here's the brisket after cooking 20 hours and coolered for about 3.5hrs.

 

[The_Kapn]

Ty--some fine looking brisket there!

I need to dig in the freezer for supper now! :lol:

TIM

 

[chad]

Did 15 slabs of babyback ribs and about 50 pieces of chicken for a men's gathering at the church on Saturday. While I had the cooker going a did 4 butts and a 16# brisket for our freezer.

 

[JD McGee]

Here's the brisket after cooking 20 hours and coolered for about 3.5hrs.

WOW! Good lookin' smoke brother! 20 hours...how big was your brisket?

 

[Kevin]

My fingers are cold!

.99$ butts means I had to clean the freezer to make room. Found 10 pounds of pork I had cubed up for sausage making and frozen. Time to make sausage. 5 pounds of Qman's Chorizo already vac packed. 5 pounds of Italian going for the second grind soon. Man does that hand mixing of almost frozen pork make your fingers cold. This old man may have to invest in a meat mixer!

 

[thillin]

WOW! Good lookin' smoke brother! 20 hours...how big was your brisket?

About 13lbs.

 

[ewile]

Since I am such a giving, laid back, cool husband,

I encouraged my wife to get away for a weekend with friends. She chose my favorite city in America, Las Vegas. Thus I've run the house with my 2 kids (5 and 3) since Thursday. Frankly, it was great. We all worked together, I think we all missed mom at times, but we were absolutely fine and had a lot of fun.

However with the 2 kids I was unable to BBQ. So when my wife returned home, I was completely psyched to hit the grill. Here's the result



Delicious, and a nice reward for a weekend being Mr. Mom

My wife had a good time too, now if only she'd tell me what went on in Vegas

(And for the record I've been out there 3 times in like 2 and a half years so it's all good!)

 

[JD McGee]

Ahhhh...Sunday...My wife is cookin' up a homemade Minestrone soup and I've got a Ciabatta bread rising getting ready for the BGE...should be a good night.

Life is Good!

 

[JD McGee]

Since I am such a giving, laid back, cool husband,

I encouraged my wife to get away for a weekend with friends. She chose my favorite city in America, Las Vegas. Thus I've run the house with my 2 kids (5 and 3) since Thursday. Frankly, it was great. We all worked together, I think we all missed mom at times, but we were absolutely fine and had a lot of fun.

However with the 2 kids I was unable to BBQ. So when my wife returned home, I was completely psyched to hit the grill. Here's the result



Delicious, and a nice reward for a weekend being Mr. Mom

My wife had a good time too, now if only she'd tell me what went on in Vegas

(And for the record I've been out there 3 times in like 2 and a half years so it's all good!)

Nice...very nice! Good job Mr. Mom!

 

[Brewmaster]

Had to try the buckboard bacon this weekend. It turned out ok. Not as salty as I would have liked. Next attempt will be better. The other pictures are todays tailgate. I did two choice rib roasts. I couldn't cut them fast enough or else I would have taken pictures of the finished product. The were cooked to a perfect medium rare. I had a pan of aus jus to boil the pieces for people that wanted them more well done. I tried not to roll my eyes every time someone asked for it.

 

[JD McGee]

Had to try the buckboard bacon this weekend. It turned out ok. Not as salty as I would have liked. Next attempt will be better. The other pictures are todays tailgate. I did two choice rib roasts. I couldn't cut them fast enough or else I would have taken pictures of the finished product. The were cooked to a perfect medium rare. I had a pan of aus jus to boil the pieces for people that wanted them more well done. I tried not to roll my eyes every time someone asked for it.

WOW!!! I don't know which I like better...the grub or the rig! Both are sweet...:biggrin::razz:

 

[JamesTX]

Please post details, results and photos!!

I've never tried the mustard thing but am curious about it.

Forgot the camera - sorry.

However, it's true what they say - you can't taste the mustard. I underseasoned a bit as I was afraid that the mustard would hold more of the rub on than normal. The crust was thicker than the non-mustard rack and other than that taste/texture was the same on both.

I will definately try it on the next brisket I do.

 

[JamesTX]

Cooking my first attempt pig candy this week end. All four racks on the Dera are filled up now. One with brown sugar and a touch of cayenne, another with brown sugar, ground ginger and cinnamon, and the last two with a brown sugar and fresh orange juice glaze.
This is cooking with one chimney of new K and some of that peach wood I got last spring.
Pron later if things work out right.

What is "pig candy"?

 

[JD McGee]

What is "pig candy"?

One of the sweet little pleasures in life my friend...

http://virtualweberbullet.com/bacon1.html

 

[JD McGee]

Last...but not least...the finished Ciabatta. Turned out pretty good for the first one.

 

[wlh3]

Results for 2nd cook Sat and third Cook Sun on UDS.
Sat chuckies and fattie.Sorry no pics of fattie could not turn camera on fast eonugh.
Sun was ribs and potatoes. UDS rocks Temp control is way easy thanks again to all the brethern who helped me build it :icon_bigsmil

 

[JD McGee]

Results for 2nd cook Sat and third Cook Sun on UDS.
Sat chuckies and fattie.Sorry no pics of fattie could not turn camera on fast eonugh.
Sun was ribs and potatoes. UDS rocks Temp control is way easy thanks again to all the brethern who helped me build it :icon_bigsmil

WOW! Great lookin' smokes brother...good job!