Live from the BBQ Brethren...It's "Friday Night"...what are you smokin' this weekend?
- Thread starter JD McGee
- Start date
JD McGee
somebody shut me the fark up.
- Joined
- Jun 28, 2007
- Location
- Duvall, WA
31.7# of Pork Butt (or tooshie as my daughter called it last night).
My sis had her 6th child this week ( I know RC...) and I wanted to give them some que. Bone in butts at RD were 1.14 per pound so I decided to load up my freezer too.
They went on last night at 8 pm and are wrapped in foil and at at 185.
Here's some pron, I'll post a pic of the finished product later.
at 10 am they were wrapped. Tragically, a nice chuck broke off and had to be consumed immediately:biggrin:
Now THAT'S a load of butts in a WSM. Lookin' good bro!
Meat Burner
Quintessential Chatty Farker
- Joined
- Feb 22, 2007
- Location
- Springfi...
Oh Thillin, that brisket looks really good! What did that puppy weigh? Looks tasty!
Skidder
Babbling Farker
- Joined
- Feb 2, 2008
- Location
- Westfiel...
Consumed this leg of lamb this afternoon done on the Weber rotisserie. Marinated overnight in EVOO,garlic powder and Tuscan seasoning.
N
Nix
Guest
Same thing only other way spare ribs first (dinner) 7 lb butt is at 160 so far been out there about 5 1/2 hours a lil bit to go.
I had some country style ribs about 8 or so small ones, i rub them with everglades seasoning ( i use this when frying gator tail) and they came out GREAT ! Wow they were real good !
All done on UDS, First cook on it.
T
TheDirtyBurger
Guest
Here is the post about the white castle fatty, there is no way I could take credit for this glorious creation
01-08-2009, 02:57 PM #11 Porky
is one Smokin' Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
Last night I put together 4 fatties:
1) diced White Castle Cheese burgers(4) and add some sharp cheddar and granulted garlic. It will be seasoned w/Yardbird rub
2,3,4- sauteed onion, garlic powder,strips of yellow pepper,creamed cheese ,monterey jack. Seasoned with D-Dogs Apple rub.
These will be served as appetizer for Saturday party.
__________________
Les
Backwoods Party w/upgrades & Guru
Lg. Big Green Egg born 6/23/08
Weber Gasser
Weber OTG
KCBS #20486
Illuminati wannabee
Like what you do. Do what you like.:smile:
http://www.bbq-brethren.com/forum/showthread.php?t=54724
is one Smokin' Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
Last night I put together 4 fatties:
1) diced White Castle Cheese burgers(4) and add some sharp cheddar and granulted garlic. It will be seasoned w/Yardbird rub
2,3,4- sauteed onion, garlic powder,strips of yellow pepper,creamed cheese ,monterey jack. Seasoned with D-Dogs Apple rub.
These will be served as appetizer for Saturday party.
__________________
Les
Backwoods Party w/upgrades & Guru
Lg. Big Green Egg born 6/23/08
Weber Gasser
Weber OTG
KCBS #20486
Illuminati wannabee
Like what you do. Do what you like.:smile:
http://www.bbq-brethren.com/forum/showthread.php?t=54724
Sounds good, I thought it was made of beef and done some how like a WC burger. I didn't understand it was a stuffing. Maybe I should try to make what I was thinking of.Here is the post about the white castle fatty, there is no way I could take credit for this glorious creation
01-08-2009, 02:57 PM #11 Porky
is one Smokin' Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
Last night I put together 4 fatties:
1) diced White Castle Cheese burgers(4) and add some sharp cheddar and granulted garlic. It will be seasoned w/Yardbird rub
2,3,4- sauteed onion, garlic powder,strips of yellow pepper,creamed cheese ,monterey jack. Seasoned with D-Dogs Apple rub.
These will be served as appetizer for Saturday party.
__________________
Les
Backwoods Party w/upgrades & Guru
Lg. Big Green Egg born 6/23/08
Weber Gasser
Weber OTG
KCBS #20486
Illuminati wannabee
Like what you do. Do what you like.:smile:
http://www.bbq-brethren.com/forum/showthread.php?t=54724
B
BAG3
Guest
Don't trust the weatherman!
Supposed to be nice smoking weather all weekend. I had brined a turkey, a whole chicken, 2 5 pound pork loins, and 10 pounds of chicken quarters. Thawed 2 fatties. One Sage, and one Maple.
Got the turkey and loins in and of course the wind picks up, it always does. Ended up putting a patio table on its side to block the Bandera. Kept feeding charcoal. Wind gusts up to 45 miles an hour. Blue wisp of smoke, who can tell!!!
Turkey and loin are done at 11 pm. Start again on Saturday.
Right!!! Temp dropped to freezing, wind still doing 35 to 50.
Sunday morning put in the chicken quarters and whole chicken that had been marinating all Saturday. Oh, almost forgot the Fatties!!
My sweetie is checking the fattie temp every 30 minutes. Almost there!!
Supposed to be nice smoking weather all weekend. I had brined a turkey, a whole chicken, 2 5 pound pork loins, and 10 pounds of chicken quarters. Thawed 2 fatties. One Sage, and one Maple.
Got the turkey and loins in and of course the wind picks up, it always does. Ended up putting a patio table on its side to block the Bandera. Kept feeding charcoal. Wind gusts up to 45 miles an hour. Blue wisp of smoke, who can tell!!!
Turkey and loin are done at 11 pm. Start again on Saturday.
Right!!! Temp dropped to freezing, wind still doing 35 to 50.
Sunday morning put in the chicken quarters and whole chicken that had been marinating all Saturday. Oh, almost forgot the Fatties!!
My sweetie is checking the fattie temp every 30 minutes. Almost there!!
Scrooge Fan
Full Fledged Farker
- Joined
- Sep 23, 2006
- Location
- Northern...
WALNUT??? I thought that stuff was poison. :roll:
B
BAG3
Guest
Don't trust the weatherman!
Supposed to be nice smoking weather all weekend. I had brined a turkey, a whole chicken, 2 5 pound pork loins, and 10 pounds of chicken quarters. Thawed 2 fatties. One Sage, and one Maple.
Got the turkey and loins in and of course the wind picks up, it always does. Ended up putting a patio table on its side to block the Bandera. Kept feeding charcoal. Wind gusts up to 45 miles an hour. Blue wisp of smoke, who can tell!!!
Turkey and loin are done at 11 pm. Start again on Saturday.
Right!!! Temp dropped to freezing, wind still doing 35 to 50.
Sunday morning put in the chicken quarters and whole chicken that had been marinating all Saturday. Oh, almost forgot the Fatties!!
My sweetie is checking the fattie temp every 30 minutes. Almost there!!
Supposed to be nice smoking weather all weekend. I had brined a turkey, a whole chicken, 2 5 pound pork loins, and 10 pounds of chicken quarters. Thawed 2 fatties. One Sage, and one Maple.
Got the turkey and loins in and of course the wind picks up, it always does. Ended up putting a patio table on its side to block the Bandera. Kept feeding charcoal. Wind gusts up to 45 miles an hour. Blue wisp of smoke, who can tell!!!
Turkey and loin are done at 11 pm. Start again on Saturday.
Right!!! Temp dropped to freezing, wind still doing 35 to 50.
Sunday morning put in the chicken quarters and whole chicken that had been marinating all Saturday. Oh, almost forgot the Fatties!!
My sweetie is checking the fattie temp every 30 minutes. Almost there!!
