4th Of July Post As You Will Cooking Thread!

[grillinguy247]

So there's nobody else willing to share?

 

[ShencoSmoke]

Here is a teaser for you, my newest test cook, I call it the CluckerFARK. Seasoned chicken breast and boneless thighs smoked in roast netting, cook thread will be posted later this evening.....
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[grillinguy247]

Will post pics when I put the corn and taters on. Right about the time when I'll peek at the chuckie.

Everybody's cooks look great so far.

 

[chicagokp]

Good looking spuds Uncle G! :thumb:

And Shenco, that looks tasty, I'll be curious to see your cook thread.

 

[Lytnin]

Scotch ale brew and a pork shoulder que:

 

[zoomzu]

Started a thread this morning with this in it today. Thought I'd share on this thread too.

 

[ShencoSmoke]

Good looking spuds Uncle G! :thumb:

And Shenco, that looks tasty, I'll be curious to see your cook thread.

Thanks, my intent is to slice it into sliders, each slice will have white and dark meat (in theory), we will see!

 

[grillinguy247]

Started a thread this morning with this in it today. Thought I'd share on this thread too.

That is one sexy looking briskey my friend.

 

[deguerre]

Thanks, my intent is to slice it into sliders, each slice will have white and dark meat (in theory), we will see!

So far, it has my utmost attention. :thumb:

 

[deguerre]

Redhot crunchied up some thick cut bacon, and sauteed the celery and onion just enough where it still had some good crunch. In bacon grease of course. Chopped a couple Mt. Olive Kosher dill pickles and opened a can of sliced black olives (Got lazy).

Then I minced some fress dill weed.

 

[grillinguy247]

Redhot crunchied up some thick cut bacon, and sauteed the celery and onion just enough where it still had some good crunch. In bacon grease of course. Chopped a couple Mt. Olive Kosher dill pickles and opened a can of sliced black olives (Got lazy).

Then I minced some fress dill weed.

Oh my. :shocked:

 

[grillinguy247]

Now here's mine at the 3 hour mark.



Papa and the little guy hard at work.

 

[deguerre]

Sweet!

 

[deguerre]

Tater Salad's done.

In it went the taters, about 12~15, forgot count. A few had tough skins so they got peeled. The bacon, celery, onion, pickle, black olives and dill weed.

The dressing was 1 cup white wine vinegar, 3/4 cup extra virgin olive oil, 1/4 cup stone ground prepared mustard, 3 tbs turbinado sugar and a couple teaspoons cracked black pepper. No additional salt as the taters were cooked with a sprinkling, and the bacon and dill pickle added salt too. Used one cup of this mixture. Have about a cup reserved.

Here tis...

No additional salt required for the cook. :thumb:

I'm debating about adding some sour cream...

 

[agoldswo]

That Salad looks amazing!!

 

[mykeystoy]

Lots of good eats in this thread! I did my grilling yesterday.. I didn't know what we were going to do so I smoked some tenderloin on the kettle first for sammies at work then went to grilled chicken also on the kettle..I am so happy that I bought that last weekend... BTW anyone know how to get the kettle to 4-500 deg and still be able to cook indirect?

 

[deguerre]

I've been able to get the kettle up to 400 for roasting indirect so I'm sure 500 is attainable.

 

[grillinguy247]

I don't what the temp is when I do steaks on the kettle but it's pretty hot if I light a whole chimney and have everything wfo.

 

[deguerre]

Ribs are three hours in. Bout 1 1/2 at 225 which is where it settled in initially then I bumped it up to 275 or so for the second 1 1/2. I've glazed them with a mixture of BigButz BBQ Cranberry and BigButz BBQ Napalm, about 3 to 1. No glaze pic as I needed to close it. Here they are pre glazing.

 

[ShencoSmoke]

CluckerFARK=good stuff. Learned some things that I will do different next time. I'm going to go set things on fire. I will post the entire cook later. Happy 4th!
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