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


Phubar
02-21-2020, 05:08 AM
Tonight maybe chicken, rest of the weekend I don't know yet.



Have Phun all y'alls! :cool:

TxQGuy
02-21-2020, 05:37 AM
I'm aiming to do my first fatty and some experimental wings on Sunday to break in the new grill!

AussieMatt
02-21-2020, 07:07 AM
Happy Phriday Phu and pharkers!

I'm off to SirPorkalots tomorrow arvo to give him a hand with his BBQ area...I believe some beer and BBQ may be involved. I'm hankering for ribs, so I may get some shopping tomorrow and throw them on the drum Sunday.

Aveagreatweekend!

creek bottom
02-21-2020, 07:27 AM
Happy Phriday all!!! Supposed to be a beautiful weekend here so something has to be smoked. I'm thinking probably throw a few steaks on the kettle Saturday and maybe some ribs and wings on the Bronco on Sunday. Have a GREAT weekend and Happy Smoking!!!

BuffettFan
02-21-2020, 07:31 AM
Happy Phryday Pholks!
Tonight is smash burgers on the Blackstone, tomorrow planning to put a chicken or two on the spinner and Sunday some ribs in the ophset.
Have a great weekend all!

Smokin D@wg@77
02-21-2020, 07:33 AM
Competition weekend at haines city.... ribs on the ridge

Bigpappa1
02-21-2020, 07:41 AM
I'm aiming to do my first fatty and some experimental wings on Sunday to break in the new grill!

I am also considering do a fatty for the first time, but I can't decide. Sometimes it just looks like a gimmick. Does all that stuff really change the flavor of the meat?

Now that I say that, I'd welcome opinions on that. Also, should I use beef or pork if I do it?

lastmajordude
02-21-2020, 08:08 AM
Paging Dr Phu and all you smoke ring head Phreakazoids!!! Happy weekend!!!!!! The sun is ACTUALLY SHINNING !!!!!! I’m above the flood waters but man oh man is is SOGGY. Still can’t get kitchen finished....still lack sealer and second coat of stucco so not much cooking. Last night though I drug the ole stick burner under the cover and did some wings just to thumb my nose at the rain......not bad but definitely my weaker product.....always room for impovement.....sorry so long winded....”What can I say...I missed you” Jerry Maguire

JVM59
02-21-2020, 08:09 AM
New Orleans style BBQ Shrimp tonight and Cajun Pasta with shrimp and andouille sausage on Sunday.
Have a phantastic weekend everyone!

Smoking Piney
02-21-2020, 08:19 AM
Happy Phriday, Pholks! :-D

I'm finally getting around to doing the pork belly burnt ends that I've been trying to cook for the past 3 weeks. That's going on the smoke today, with some grilled brats and onions for dinner.

Have a phantastic weekend, pholks! :-D

KClandcruiser
02-21-2020, 08:56 AM
Happy Phriday all! Not sure what the plan phor tonight is, but tomorrow is a big beer party out at my parents house. Doing 26lbs of tablitas on my blackstone and 10lbs of green onions along with it. Will be one out of 5 courses for the beer dinner they are doing.

Hope you all have a phantastic weekend!

Simply Smoked
02-21-2020, 09:13 AM
Happy Phriday Ya'll! Bison Brisket, cheese grits, pig candy and some sort of veggie. Have a great weekend.

Servo
02-21-2020, 09:14 AM
Nothing on tap yet but it might hit 60 here this weekend so it's time to start thinking. Many Friday's in the summer I use this thread for inspiration and so I'm hoping someone can inspire me by tonight. The Brethren never disappoint!

Happy weekend Phu and all you Pharkers!

sliding_billy
02-21-2020, 09:43 AM
Happy Phriday, Pholks! Likely nothing doing here, but of course that has been known to change.

TheHojo
02-21-2020, 09:55 AM
Couple of racks of beef chuck short ribs and some mac n cheese -

Great weekend to everyone

BuffettFan
02-21-2020, 10:54 AM
I am also considering do a fatty for the first time, but I can't decide. Sometimes it just looks like a gimmick. Does all that stuff really change the flavor of the meat?

Now that I say that, I'd welcome opinions on that. Also, should I use beef or pork if I do it?

It absolutely changes not only the flavor of the meat but also the low and slow cooking method changes the texture of it, IMO.
Renders the fat, adds the smoke and whatever seasoning or rub you choose to add.
Nekkid fatties are cheap and simple to boot! What have you got to lose??

TxQGuy
02-21-2020, 11:29 AM
Happy Phriday all! Not sure what the plan phor tonight is, but tomorrow is a big beer party out at my parents house. Doing 26lbs of tablitas on my blackstone and 10lbs of green onions along with it. Will be one out of 5 courses for the beer dinner they are doing.

Hope you all have a phantastic weekend!

Been wanting to try tablitas for a while now. Mind sharing your recipe/technique?

KClandcruiser
02-21-2020, 02:05 PM
Been wanting to try tablitas for a while now. Mind sharing your recipe/technique?

My recipe is to buy them sliced and pre-marinated from the Mexican market by where I work :mrgreen:. I do need to figure out how they make them though. The flavor is a bunch of chili powder, garlic, onion and lime.

To cook, I just throw them on a hot grill or griddle and cook until they have a nice sear on both sides. They are so thin that it doesn't take more than 5-8 minutes to cook them through and get them nice and tender.

I just picked up 28lbs of them for tomorrow on my lunch break. I figure at only $5/lb that I'll be hard pressed to make them by myself for any cheaper or easier.

gtr
02-21-2020, 03:02 PM
Jerk wings & Phlank steak tonite, not sure what else this weekend. Might pull some cheap ribs out oPh the Phreezer.

Happy Phriday & weekend to Phu & crew & all y’all Pharkers!

ShadowDriver
02-21-2020, 04:08 PM
I am also considering do a fatty for the first time, but I can't decide. Sometimes it just looks like a gimmick. Does all that stuff really change the flavor of the meat?

A sausage chub is a great (and generally inexpensive) way to try out new rubs and such without much investment or trouble. A thinly sliced fatty cooked to about 170F internal can rival some charcuterie. For breakfast ideas, I cook the fatty to 160F, then wrap and store in fridge (once cool). A thick slice (or two) that's griddled until brown really makes the world go 'round with eggs, alone, on a biscuit, in a sammich, or in a burrito.

BREAK BREAK

Had HUGE luck today. Found some great deals on chicken thighs ($1.36 for a 8-pack), CSRs at $0.97/lb, and a skirt steak in the bargain bin for $5. Then, my luck improved as my court martial jury duty scheduled for next week was abruptly cancelled!

Tonight, we're reheating the last of our Kettle Fried Chicken / Nashville Hot Chicken from last weekend.

CINCHOUSE requested ribs... but I might experiment with those CSRs (that I've never cooked before) on Saturday.

Might have to fire up some wings on Sunday.

I see lots of fun and great shenanigans to come among the Brethren this weekend.

Kind regards and thin blue!

Norm
02-21-2020, 05:03 PM
Too windy for cooking outside so tonight's menu is shrimp alfredo. Tomorrow I've got some creekstone beef ribs for the kettle and then on Sunday I'm firing up the big cooker to feed a few families that I owe favors. Some SRF briskets, spare ribs, fatty's, and chicken quarters. Sides will be hog apple beans, cole slaw, potato salad and corn bread.

Have a great weekend Phu and all you Pharkers!!!

Stingerhook
02-21-2020, 05:39 PM
So phar a rump roast Nellie bought, aphter that it depends on which way the winds blows.

morningwoodbbq
02-21-2020, 06:35 PM
Cooked up some steak-umms tonight. Maybe burn up a picanha tomorrow.

frognot
02-22-2020, 09:41 AM
BIL and SIL coming over and bringing some crappie that he caught so gonna have a fish fry.

Hopefully it's dry enough today so I can mow.

drunkenmeatfist
02-22-2020, 12:23 PM
This thread inspired me to try tablitas. Didn't buy them from the local Mexican grocer because I heard they got shut down once for thawing bags of chicken on their roof. My marinade will be pineapple juice and fajita seasoning. Not sure how long to marinate though.

Baychilla
02-22-2020, 12:30 PM
Sadly nothing.:sick:

ShadowDriver
02-22-2020, 12:31 PM
Sadly nothing.:sick:

Hang in there. Feel better soon.

BrandonBBQ
02-22-2020, 02:57 PM
Did a couple slabs of beef ribs on the SBA this morning. https://uploads.tapatalk-cdn.com/20200222/04fd15bdf7be8e320be0804e89b19b4e.jpghttps://uploads.tapatalk-cdn.com/20200222/458897b174b88eaaec971836ca6d83be.jpg

Sent from my SM-G950U using Tapatalk

drunkenmeatfist
02-22-2020, 07:45 PM
Those Tablitas were pretty dern good. Pineapple marinade did a good job of tenderizing. Used Pancho and Lefty steak rub and Badia Sazon Tropical after the soak. Think I have a good base for some fajitas now.

LloydQ
02-23-2020, 11:54 AM
ShadowDriver put the idea in my head to try some Country Style Ribs. Went shopping this morning and the cheapest I could find were $2.79. :cry:. Then I spied a Boston Butt for $1.19! I will cut my own, then slice the remainder for some Al Pastor later this week. What could go wrong???

Al Czervik
02-23-2020, 01:02 PM
A small little packer I separated into point and flat before tossing onto the Primo... :hungry:


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Badjak
02-24-2020, 12:19 AM
Late to the party...
I had chicken yesterday. I was away Friday and Saturday and sadly no braai...
Steak today,even though the weekend is over ;)