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View Full Version : What in the Fark are U cooking this weekend 4/11/08


big brother smoke
04-11-2008, 12:13 PM
Getting ready to do a cook on Monday for the Troops. Pulled Pork, Chix boobs and thighs, tater salad and Mista's Pineapple Coleslaw for 90. Will post pics on Tuesday!

Have an outstanding weekend folks!

BTW: Txshutte it's absolutely beautiful weather here:tongue:

Harbormaster
04-11-2008, 12:20 PM
Doing a brisket at some point this weekend. Depends if Little League gets rained - or snowed - out.

hd4me
04-11-2008, 12:21 PM
Gonna try Prime Rib. It will be my first with it. will post pron Monday.

Chix boobs..................I never heard it called that... I like it!!!!!!

River City Smokehouse
04-11-2008, 12:24 PM
Chicken for 300. I'll be cooking Sunday evening, I'll post some pics either that nite or Monday morning depending on how beat I am.:biggrin:

River City Smokehouse
04-11-2008, 12:27 PM
Gonna try Prime Rib. It will be my first with it. will post pron Monday.

Chix boobs..................I never heard it called that... I like it!!!!!!
Here: I'm sending you a pic, you never sent me the ones you wewre going to.:biggrin:
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/LemonChickenBreasts.jpg

Bossmanbbq
04-11-2008, 12:28 PM
Hoping to get my video done if everything works out. Until then your just gonna have to wait :twisted:

BobBrisket
04-11-2008, 12:32 PM
PRIME RIB............you're killing me!! I hope to see of PR pron fo sho! Bone on or off? Bone on is better................the bones are chef's appetizers!! Have the bones cut almost all the way off. It's easier to remove them during the cooking process this way and enjoy.

Weather is going to be FARKING BEAUTIFUL here too, Shane! Highs in the mid 80's and no stinking wind!!

I'm in the mood to grill something. I'm a little smoked out. I haven't had planked salmon in a while. Chicken wings sound good too. I know I'll be having some beers though!!

Fatback Joe
04-11-2008, 12:50 PM
Saturday up in the air, but Sunday is prime rib........and pron if I remember.

hd4me
04-11-2008, 01:02 PM
Here: I'm sending you a pic, you never sent me the ones you wewre going to.:biggrin:
http://i194.photobucket.com/albums/z234/River_City_Smokehouse/LemonChickenBreasts.jpg

Ok all Bull Chit aside. This may be a dumb question but is this real for a reason? Looks like lemons??????? Just curious if there is a real reason for this or if its just for your pleasure? Using a feather is kinky, the whole chicken, well thats just perverted.:roll:

Kenny 13
04-11-2008, 01:05 PM
I plan on trying the first brisket in my UDS tomorrow. Hope I can find one.

BBQ Grail
04-11-2008, 01:05 PM
Ok all Bull Chit aside. This may be a dumb question but is this real for a reason? Looks like lemons??????? Just curious if there is a real reason for this or if its just for your pleasure? Using a feather is kinky, the whole chicken, well thats just perverted.:roll:

Reason?

Because he can!

butts a fire
04-11-2008, 01:07 PM
Going to work on my competition chicken I have to get that bite through skin perfected.

Probably going to grill up a few steak for Dinner one day this weekend.

BBQ Grail
04-11-2008, 01:14 PM
No smoking this weekend. Working on some Weber Kettle grilling. Pork Chops tonight with Chicken and sausage tomorrow.

augie
04-11-2008, 01:34 PM
My son is having some friends over for a bonfire tomorrow night and he asked me to cook, so we'll be having baby backs and roadside chicken.

Probably Kerri's Hog-Apple beans and corn on the cob on the side.

I was going to do some butts for pulled pork, but I'm going to see Robben Ford and Johnny Winter play tonight, and I don't think I'll feel like farkin' with the WSM when I get home, so they're getting the ribs instead.

BruceB
04-11-2008, 01:42 PM
3 racks of Baby Backs on Sunday in time for the final round of the Masters.

Bbq Bubba
04-11-2008, 01:54 PM
3 racks of Baby Backs on Sunday in time for the final round of the Masters.

Ummmm, Bruce, i think those were ordered for Saturday!! :confused::wink:

Don Marco
04-11-2008, 02:17 PM
http://mybbq.net/forum/userpix/57_ribs_005_Small_4.jpg


I´m just done with peeling the membrane off and rubbing 45 pounds of baby backs.
Now its time to take care of 30 pounds pork loin (3 different seasonings and stuffings) and 10 pounds of pork butt.
Tomorrow im gonna season a couple of chickens for beer can chicken and make a ****load of cornbread and grilled olive bread plus a couple of pans of jacks old south peach bbq beans.
Then around noon im gonna set up the smokers at location and start cooking

Im gonna need a beer now.

DM

Pipin' Pig
04-11-2008, 02:29 PM
Two Briskets and a butt going on tonight around 10PM for a party at the plantation for the police pipe band tomorrow afternoon/evening. Will probably do a scotch egg fatty for breakfast for me and my cooking partner in the AM.

Will post pron sometime this weekend.

Fatback Joe
04-11-2008, 02:29 PM
http://mybbq.net/forum/userpix/57_ribs_005_Small_4.jpg


Im just done with peeling the membrane off and rubbing 45 pounds of baby backs.
Now its time to take care of 30 pounds pork loin (3 different seasonings and stuffings) and 10 pounds of pork butt.
Tomorrow im gonna season a couple of chickens for beer can chicken and make a ****load of cornbread and grilled olive bread plus a couple of pans of jacks old south peach bbq beans.
Then around noon im gonna set up the smokers at location and start cooking

Im gonna need a beer now.

DM

Fark the beer. Hit the liquor I see in the background.

bigpaparon
04-11-2008, 04:07 PM
that is some serious cooking right there. you are a trooper.

thenewguy
04-11-2008, 04:09 PM
Doin a cook for a buddy's church get together, 2 butts, 9 racks of ribs,a box of thighs and a batch of suasages. Also makin beans and tater surprise.
I sure hope that's enough for 30 guys!LOL!
I told him-if that's what you want,then that's what you'll get!

bigpaparon
04-11-2008, 04:11 PM
im just planning a quiet sunday doing more ribs, just for me. and watching the dirtbike race.

Jester
04-11-2008, 04:19 PM
I hope to be throwing down on a smoked chicken this coming Sunday for the Masters.

River City Smokehouse
04-11-2008, 04:27 PM
Ok all Bull Chit aside. This may be a dumb question but is this real for a reason? Looks like lemons??????? Just curious if there is a real reason for this or if its just for your pleasure? Using a feather is kinky, the whole chicken, well thats just perverted.:roll:
Thing is....when I do a chicken, I need a visual as well.:eek:

Bottles 'n Bones BBQ
04-11-2008, 04:51 PM
Thing is....when I do a chicken, I need a visual as well.:eek:

Uhh.....

Nevermind. (shakes head and heads back to the Woodpile)

DaChief
04-11-2008, 05:00 PM
Prime Rib for me on Sun!

darthtrader
04-11-2008, 05:24 PM
Grilling up some boneless ribeyes on the new gasser tonight. Tomorrow I may use the infrared rotisserie feature on a chicken.

DawgPhan
04-11-2008, 05:30 PM
Cooking a full comp practice this weekend..all 4 meats...though i may only cook 1 brisket..might cook 2, but I dont know yet...may go deerhunter style this weekend for practice.

smokeandbeer
04-11-2008, 05:34 PM
Sat: Breakfast is egg, bacon and cheese on toast sammies, Lunch is San Diego Chicken breasts smoked, Dinner is Brisket with mac'n'cheese, baked potatoes.
Sun: Breakfast is Eggs, sausage and french toast, Lunch is my custom blended bacon cheeseburgers, and dinner is homemade pizza.

My first weekend off in 3 weeks, and all I am doing is cooking, watching the Masters and Nascar, and drinking beer. Told Mrs. S&B she would be lucky if I got up for church, because I dont wanna leave the house for 2 days! :mrgreen:

ThomEmery
04-11-2008, 07:42 PM
Feeding a 1000 at the Wifes Elementary School

chinesebob
04-11-2008, 08:01 PM
Doing a small cook tomorrow - 2 brisket's 4 butts, tomorrow night is some abt's and a some chicken for tomorrow night, then cooking for 75 delivering around 10AM. Probably end up cooking for the bars tomorrow night if they get wind of the smoker going early.

Sea Dog
04-11-2008, 08:24 PM
You guys are pros compared to my little smoker. But ya'll flung a craving on me anyway, so I'm gonna do my part anyway. I plan on rubbing down the ribs and a pork butt tonight and firing up the gas smoker early tomorrow morning. Right now I have a 9.65 lb butt and a slab of ribs. i hope I can get that good smoke ring on it and the Reknown Mr. Brown on it! I have a buddy who says he's bringing over another slab and wants me to cook it too. But he better get here fast if he wants me to cook it. Lol!

http://i141.photobucket.com/albums/r49/DrHesper/Misc/BBQ/Picture.jpg

:biggrin:

Rookie'48
04-11-2008, 08:43 PM
I've got two butts & a packer to do for the nieghbor kid (he's 32 & does my snow removal), a flat for the youngest boy, three racks of spares & maybe a couple of fatties for me. I think that should fill up the BSKD, right:rolleyes:?

Hook_Line_and_Sinker
04-11-2008, 09:58 PM
if things go well tonight and I finish that UDS i will be burning the inaugural Butt and fatties

JD McGee
04-11-2008, 11:03 PM
Company BBQ Friday afternoon...21 racks of spares and 5 dozen thighs...:-P

Friday Night Steak Night...tonight...NY Strips...:icon_bigsmil

No smokin' Saturday...yard work...cleaning smokers...:cry:

Paul Kirk Class Sunday...:-D

wlh3
04-11-2008, 11:25 PM
Tonight was pulled pork tostadas. Sat is NY's and huge prawns on the weber Sun is chix thighs and great sides. Oh yeah and a chit load of yard work:lol:

thirdeye
04-12-2008, 12:36 AM
Ok all Bull Chit aside. This may be a dumb question but is this real for a reason? Looks like lemons??????? Just curious if there is a real reason for this or if its just for your pleasure? Using a feather is kinky, the whole chicken, well thats just perverted.:roll:

heheeee. That picture always cracks me up. It's an Eggor original.....Actually a turkey.

The deal with the boobs is simple science and a lot of laughs. First, half a lemon then remove all the pulp. Fill with garlic (or herbed) butter and freeze. Insert it under the skin of the breast before cooking. The cold delays the cooking of the breast and gives the dark meat a head start. This helps them both get done at the same time, the breast is 160* and the thighs are 170*+. As the butter thaws it bastes the breast.

thirdeye
04-12-2008, 12:40 AM
I made crab legs tonight. I'm starting one of those "responsible" diets, so I only cooked 4. :biggrin:


http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC04648a.jpg

Meat Burner
04-12-2008, 12:48 AM
Thirdeye, you're crazy.:biggrin: I know you have fun cooking...always enjoy your posts.

bbqbull
04-12-2008, 12:53 AM
Did 2 pork butts last nite for tonites meal.
Going to parboil 3 cases of chicken parts for deep frying on Sunday.
Sunday will bake 3 cases of chicken parts for our last monthly fund raiser at Eagle Park.
Sad to say, im damned tired of chicken after 4 months of chicken.

txschutte
04-12-2008, 01:45 AM
Not cooking this weekend. Saving it up for the bash.

HB-BBQ
04-12-2008, 01:47 AM
It's a grilling wknd for me. Tri-tip and chicken tomorrow and on Sunday burgers, hot links and brats. It is supposed to be 80F here all weekend, hopefully it brings out some bikinis :tongue:

Solidkick
04-12-2008, 08:37 AM
Doing a small cook tomorrow - 2 brisket's 4 butts, tomorrow night is some abt's and a some chicken for tomorrow night, then cooking for 75 delivering around 10AM. Probably end up cooking for the bars tomorrow night if they get wind of the smoker going early.

How's the new Spicewine doing for you?

smoke-n-my-i's
04-12-2008, 08:55 AM
http://mybbq.net/forum/userpix/57_ribs_005_Small_4.jpg


Im just done with peeling the membrane off and rubbing 45 pounds of baby backs.
Now its time to take care of 30 pounds pork loin (3 different seasonings and stuffings) and 10 pounds of pork butt.
Tomorrow im gonna season a couple of chickens for beer can chicken and make a ****load of cornbread and grilled olive bread plus a couple of pans of jacks old south peach bbq beans.
Then around noon im gonna set up the smokers at location and start cooking

Im gonna need a beer now.

DM


SHOW off...... :wink: :wink: :biggrin:

We love it when you do......

I just got through with my onion, tomato, mushroom, olive, cheese omelets, fresh baked biscuits and sitting here with my fresh ground cup of coffee.

I will be getting a SMALL, 1.5 pound, pork roast on in a little bit. I am in hopes to beat the Cozad, NE weather before it gets here. I think I am going to mark it address unknown and send it back.... :mrgreen: :evil: :roll:

Cabntmkr1
04-12-2008, 10:21 AM
I just cooked up some brats. Sure love those things.:lol:
Beer and onion simmer for 20 minutes, then shook some Montreal Steak Seasoning on them and then to the stick burner.
They were crisp and delicious.

Cabntmkr1
04-12-2008, 10:27 AM
I plan on trying the first brisket in my UDS tomorrow. Hope I can find one.
You'll be hooked!:lol:

STX Cue
04-12-2008, 10:30 AM
I just threw a brisket and a pork shoulder on the new UDS. Time to see if it cooks like I hope it will.

Cabntmkr1
04-12-2008, 10:37 AM
...plus a couple of pans of jacks old south peach bbq beans.
DM
DM, I'll bet you're going to be hooked on those peach baked beans.
NIce load of stuff to go on the smoker... man, that's what dreams are made of!:grin:

Carmichal
04-12-2008, 09:16 PM
Going to try some baby backs Sunday. I am working up to an Eastern Style NC butt next weekend. We have an 8 month old and to be honest she has cut into my grilling time.

sampson
04-12-2008, 09:27 PM
Feeding a 1000 at the Wifes Elementary School

Still in elementary? How old did you say your wife was:wink:

Kevin Garceau
04-12-2008, 09:31 PM
Nothing..I had hoped to pick up a drum this week and build. But those plans just keep kicking me in the junk.

I cant seem to find a barrel to save my life. Serves me right for giving about 20 of them away in the past 5 years.

beerguy
04-13-2008, 11:12 AM
Did a SMALL brisket flat, just under 2 lbs. Nothin like Wyatts monster a few weeks ago. Just took it off the kettle and wrapped, now have a dozen or so wings on with Dizzy Pig Dust.
I hollered at the grocery manager for cutting the brisket flats in half. He just walked away.

Bearbonez
04-13-2008, 11:30 AM
Been way to windy to cook outside this weekend (30+ mph gusts). So instead last night I stuffed some chops with crimini shrooms, granny smith and onion sauteed with some fresh sage. Breaded, pan fried, lightly and finished in the oven. Smothered with a mushromm gravy using homemade pork stock, along with some white cheddar taters au gratin

Smokin Diablo
04-13-2008, 11:42 AM
Didn't get a chance to talk to much last night but have some Porn for today. Doing 5 butts, two small flats, a whole chicken, some thighs, a couple sausages, two fatties, a venison tenderloin, a beef tongue, and have a rack of ribs and some trout going on at 12:00. Its been raining and snowing here all night and still at it this morning.

Mule Skinner
04-13-2008, 12:07 PM
Greetings everyone. My first post and a complete NewBe. Did my first BBacks Friday. Six racks. Used two different rubs for comparison. One was a real hit while the other wasn't. I might have went too heavy on it. Not sure so will test again.Russ

Westexbbq
04-13-2008, 01:32 PM
Warning, no pron.
Got a couple racks of St. looey trimmed spares, potential rib-tips on the side, and using my new charcoal basket that I scored from BillM recently.
Sawed up some already seasoned cherry and apple wood yesterday, using apple today.
Everything looking real good but sorry, no pron til I get around to getting a digital camera.
(hope I remember to throw the fatty on as well.)

Squeel Appeal
04-13-2008, 01:40 PM
Nothing big gonna marinade 2 London Broil steaks in A1 marinade and put em on the grill for dinner tonight , the wife is going to cut up some squash ans zuccini ( sp) to go along with the meal. Pics will be taken and posted later!!

BBQ Bandit
04-13-2008, 03:06 PM
Didn't have opportunity for an all day smoke... so tryin' a few new directions...

1 tray smoked legs... Caesar marinade
1 tray smoked legs... Balsamic marinade

10 thighs (untrimmed ... going for an enhanced spice rub (chili/onion/garlic/currie/salt)

Threw on the smoker @ 3:00 PM EST
http://i239.photobucket.com/albums/ff72/bbq-brethren/Q%20Pics/PICT0118.jpg
http://i239.photobucket.com/albums/ff72/bbq-brethren/Q%20Pics/PICT0119.jpg

Hope its edible...
PA