View Full Version : "Happy Phriday Pharkers,what's Smoking this Weekend?"

06-01-2018, 03:31 AM
Tonight chicken...rest of the weekend I don't know yet.

Have Phun all y'alls!:cool:

06-01-2018, 05:52 AM
Nellie has requested Phish.

06-01-2018, 05:54 AM
Pulled lamb burgers i think ,beetroot and feta garnish.

06-01-2018, 06:37 AM
Happy Phriday, Pholks! Nothing planned since tomorrow is the 1st day expected to hit 100 so far (and my body isn't ready for it), though that may change if I see something that I can't resist when I am shopping tonight.

Tango Joe
06-01-2018, 07:09 AM
Picked up a veal breast yesterday so going to give that a whirl.

06-01-2018, 07:12 AM
Doing chicken tonight.
Tomorrow will be duck breast as starter and some STL ribs

06-01-2018, 07:19 AM
Pu! missed you last week!
I am feeling gassy

06-01-2018, 07:25 AM
I did my first ever pork belly yesterday and it came out really good. I'll be grilling 1/2" (1cm) slices of it this weekend for the grandkids.

Sid Post
06-01-2018, 07:26 AM
Hoping to do some sausage myself. Got a big weekend with work so, not sure if I'll Blackstone, WSM or, just surrender to an oven/skillet or red beans and rice.

06-01-2018, 08:13 AM
I plan to do my first long cook on my Assassin Pellet Grill with a pork butt, for some pulled pork goodness.

06-01-2018, 08:33 AM
Pork tenderloin, brats, and fatties on the smoker tomorrow morning. That should hold me over for a while.

06-01-2018, 09:07 AM
Paging Dr Phu....Paging Dr Phu.....haven’t got a PHREAKING idea!!!!.......I’m sure I’ll be inspired by one of the smoke heads on here......Happy Safe Weekend....

06-01-2018, 09:26 AM
Gonna grill some fish for dinner then smoke a brisket overnight (for a family get-together tomorrow).

North Is Up
06-01-2018, 10:25 AM
Dephinitely a butt phor Phriday. Taking my phour-by-phour to pharmer's market to phind some phresh pharm-raised phillets phor Sunday.

06-01-2018, 11:59 AM
Helping a friend with a party..... Sorry my phone doesn't take the clearest photos.

Coated pork butts with Oakridge Competition Beef and Pork Rub - let sit for 4 hours.

Wrapped tightly ready for Injecting with Oakridge Game Changer Brine dissolved in apple juice. let sit 1 hour.

Anther coating of rub, this time Oakridge Secret Weapon

10 hours in the smoker, almost ready to remove from the smoker and hold for another four hours before serving.

06-01-2018, 03:20 PM
It's Friday Night Steak Night here - Big 1-1.5" thick ribeye with Naturiffic Q-Salt, Hasselhoff Potatoes (sorry, I just can't call it the real name), and a salad.

Will try to regain my smoker competency card by breaking some beef ribs out of the freezer sometime Sat or Sun.

Side Note: Nice photos, Bob... and the grub looks fantastic!

Thin Blue and fair winds to you all. It's bloody hot here! (100F+, thankfully only 11% humidity)

06-01-2018, 03:28 PM
I plan on going to the farmer's market in the morning, so that will determine what's on the menu this weekend. I like fresh, farm food.:-D

06-01-2018, 03:34 PM
Nothing! I'm in TN stuffing my face with other peoples cooking! :hungry:

Happy Phriday and weekend to Phu and crew and all y'all Pharkers!

06-01-2018, 04:39 PM
3lb coil of Italian sausage on the Performer for sausage sandwiches tonight, and a 5lb pork belly already cubed, rubbed and vac sealed in the fridge for tomorrow's meal, Meathead's Asian pork belly burnt ends banh mi that I'll be doing in the PBC.

06-01-2018, 04:40 PM
I'm cooking 4 butts and a brisket for a buddy who is having a HS graduation party for his daughter.

06-01-2018, 04:51 PM
The family is out of town and I'm working all weekend so gonna keep it really simple. I'm thinking beer brats with peppers and onions.

06-01-2018, 05:57 PM
Nothing! I'm in TN stuffing my face with other peoples cooking! :hungry:

Happy Phriday and weekend to Phu and crew and all y'all Pharkers!

That's great, Greg! Tell'um "hey"!

06-01-2018, 06:32 PM
Ton of barrel cooks lately and the missus announced 'No Mas' on smoked meat this weekend. Gasser with marinated turkey tips and some grilled shrimp tacos on tap.

06-01-2018, 07:12 PM
Doing some burgers tonight on the red head. Other than that I have no idea. Gotta go freezer diving and see what we have. But something’s getting smoked.

06-01-2018, 09:02 PM
I'm thinking a fatty and a rack of ribs, might even throw some thighs in the mix.

tom b
06-01-2018, 09:47 PM
Just picked up a fat cowboy rib eye a a whole chx so that is the plan

06-02-2018, 01:41 AM
Just eating all kind of things with left over chicken.
Some might be turned into nasi goreng (fried rice), some in wraps, some in a salad....
Maybe next time I should roast a smaller chicken....

06-02-2018, 09:53 AM
The ladies/women/ girls that work at our local Country store had to work Monday (we did too) and did not get to attend any Memorial Day cookouts/ BBQs.I am smoking a butt and some STL ribs to take to them later today.Chicken and a John Morrell E-Z Cut ham goes on the smoker tomorrow and some home raised pig Pork chops on the grill for lunch today.

06-02-2018, 10:52 AM
Happy Pfunky Saturday! Friday, zip. Saturday, oh yeah! Tri-Tip, loin backs, wings, elotes, asparagus!

Get it!


06-02-2018, 11:21 AM
I plan on going to the farmer's market in the morning, so that will determine what's on the menu this weekend. I like fresh, farm food.:-D
I came home with chicken florentine sausages and fresh french bread.

06-02-2018, 11:51 AM
Happy Saturday Phu and pharkers!

Tonight I'm doing Bulgogi pork on the phlat top because I haven't replaced the crushed kettle yet.