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View Full Version : Happy Friday Brethren...What's Smokin'?...


JD McGee
06-19-2009, 11:29 AM
Friday Night Steaks tonight..."Porterhouse"...:biggrin:

Saturday I'm doing 2 Butts and 3 racks of BB's for my wife's office folks that are coming over...

Sunday is wide open...:-P Have a great weekend folks! :-D

Wampus
06-19-2009, 11:42 AM
Going out of town all day tomorrow to a buddy's place. Supposed to help him man the grill for burgers, dogs and chicken breasts.

I'm sure I'll throw something on the OTS tonight, and Father's Day........who knows......:-D

Have a great weekend Brethren!! Happy Father's Day to all you Papas out there!!!!

Garth57
06-19-2009, 11:42 AM
Got 12 racks of spares, 20 lbs of butt, 35 lbs of brisket, 5lbs of slaw, 20 lbs of beans & 2 kinds of home made sauce ready to cook for friends son's grad party on Sat. Gettin up about 0400 to put the brisket and butt on!! Can't wait.

earthling30
06-19-2009, 11:44 AM
Friday Night Steaks tonight..."Porterhouse"...:biggrin:

Saturday I'm doing 2 Butts and 3 racks of BB's for my wife's office folks that are coming over...

Sunday is wide open...:-P Have a great weekend folks! :-D
Sounds great.

earthling30
06-19-2009, 11:47 AM
Got 12 racks of spares, 20 lbs of butt, 35 lbs of brisket, 5lbs of slaw, 20 lbs of beans & 2 kinds of home made sauce ready to cook for friends son's grad party on Sat. Gettin up about 0400 to put the brisket and butt on!! Can't wait.WOW. Sounds like you'll have your hands full. Like to see some pics.

I'm only grilling steaks, burgers, smoke sausage, and I'm also thinking of trying my hand at some PIGGLES. Never had them, but from what I've read on the PIGGLE contest they look/sound great.

igolf2
06-19-2009, 11:48 AM
Got a 144 golfer outing going today - 100 tomorrow (do get to play in that one) so looks like Sunday (Father's Day) I am going to ice up a WHOLE LOT of micro brews and sit on the back deck and watch a Brisket smoke ( that's a perfect Father's day to me! )

A great weekend and Father's Day to all the Brethren!

ChiTown_Porker
06-19-2009, 11:55 AM
I've got 4 racks of ribs going for the family tomorrow. Will be using a combo of Steve Raichlen provided rubs and sauces.

jason
06-19-2009, 11:58 AM
I'm planning on trying a couple of chicken recipes out of Gary Wiviott's Low & Slow cookbook this weekend.

Desert Dweller
06-19-2009, 12:00 PM
One of the boys got his braces off this week. When asked what he wanted for dinner to celebrate he did not hesitate, "Ribs! I have not been able to enjoy Ribs for 1 and a half years because of those braces!" So ribs it is. 6 racks for tonight's dinner, and I think it will be a brisket for tomorrow or Sunday...

jdub
06-19-2009, 12:06 PM
Friday Ribeye, chili lime shrimp.
Saturday-Made a "real" jerk paste last night for some chicken-grind allspice berries fresh, the difference is remarkable! Black beans n rice.

Smoke commences Saturday night. Brisket? Butt? I don't know yet, but the smoke commences Sat night!

Wampus
06-19-2009, 12:09 PM
One of the boys got his braces off this week. When asked what he wanted for dinner to celebrate he did not hesitate, "Ribs! I have not been able to enjoy Ribs for 1 and a half years because of those braces!" So ribs it is. 6 racks for tonight's dinner, and I think it will be a brisket for tomorrow or Sunday...

That's GREAT!!! Hope he's got sauce from ear-to-ear when he's done!! LOL!!:lol:

Tell him 'Grats on gettin those braces off!!

dedmete
06-19-2009, 12:13 PM
I'm cooking 2 pork loins on the UDS on Sunday. My dad wants me to try stuffing one and wrapping it in bacon, can hardly wait. Just not sure how long it will take to cook? I plan on pulling them @ 140-145. I think I'm going to go easy on the stuffing part, just because I've never tried it before. Mushrooms, onion, and cheese. Maybe some cream cheese too? Anyone have a suggestion for what kind of cheese I should try? I was thinking Gouda or blue.

smokinvic
06-19-2009, 12:33 PM
I will be Smokin 14 slabs or ribs and grilling 25 lbs of carne asada, a bunch of burgers, and some hot dogs. Will be doing the BBQ/Bon fire thing at Huntington Beach tomorrow for the baseball team I coached. Good times!!

sfisch
06-19-2009, 12:46 PM
Porterhouse steaks tomorrow and those stuffed chicken breasts wrapped in bacon for Sunday.

Scott

Fatback Joe
06-19-2009, 01:32 PM
Got a brisket and 3 racks of ribs to do tomorrow.

First smoke in 2 1/2 months. :oops::oops:

swibirun
06-19-2009, 02:56 PM
Tonight, my best friend from youth that I haven't seen in ten years is coming up to visit. I am cooking an "earth air water fire menu"

Fire - spicy tomato & basil bruchetta (tomatoes roasted on the egg at 250)
Air - hot wings smoked w/ cherry (on the egg at 350 for 1 hour)
Earth - beef tenderloin fillets (500 on the egg)
Water - wild caught salmon planked (on my Brinkmann's grill)

Asparagus and potatoes are sides.

If that weren't enough, I'm pulling an overnight smoking butts for a friend's bbq event tomorrow and then making pulled chicken in the morning.

It's gonna be a LOONNnnngggggg night :)

Porky
06-19-2009, 03:31 PM
Sunday I am cooking for 15 adults and we are having smoked leg of lamb, chicken thighs and smoked sausage a peppers/onions. These will all be done on the Egg.

deathamphetamine
06-19-2009, 03:42 PM
Hopefully lots!!!!! Happy weekend!!

MOS95B
06-19-2009, 04:48 PM
All I have planned so far is a smorgasbord night tonight....

I'll show the ingredients, and yall can use your imagination for now

http://www.mos95b.com/New/-BBQ%20PRON/P1000461.JPG

Kevin
06-19-2009, 04:59 PM
Pork shoulder is on sale for a buck, beef sirloin tip is 2 bucks. Sausage experiment time!

LMAJ
06-19-2009, 10:34 PM
If it's Friday it's pizza, and this week was no exception to that rule! Calling for rain tomorrow and Sunday so....

MOS95B
06-19-2009, 11:10 PM
All I have planned so far is a smorgasbord night tonight....

I'll show the ingredients, and yall can use your imagination for now

http://www.mos95b.com/New/-BBQ%20PRON/P1000461.JPG

Heres what it added up to:

http://www.mos95b.com/New/-BBQ%20PRON/P1000470.JPG

Imitation ABTs, MOINK Balls, as yet to be named Cheese Curd Stuffed sauage ball with and without bacon (the bacon ones held the cheese much better) and 2 Smoked Scotch Eggs

ANd on the plate -

http://www.mos95b.com/New/-BBQ%20PRON/P1000475.JPG

JD McGee
06-19-2009, 11:20 PM
The egg thingy looks pretty cool...as does everything else! What do you call it?

http://www.mos95b.com/New/-BBQ%20PRON/P1000475.JPG

smooookin
06-19-2009, 11:26 PM
I did a full pork loin for some of the guys at the dealership I am working at. Sunday evening is going to be steaks on my new (to me) Hasty Bake Legacy!

wildcat89
06-19-2009, 11:56 PM
Three racks of ribs, chicken thighs, and some sausages

deathamphetamine
06-20-2009, 02:14 AM
I did some fatties.... hehe and some chicken , hopefully a couple brisket flats on sunday.

JD McGee
06-20-2009, 12:00 PM
Here's a couple of pics from last night's Porterhouse steaks...

Sicilian sea salt and cracked black pepper...

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Friday%20Night%20Steaks/P1000014.jpg

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Friday%20Night%20Steaks/P1000015.jpg

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Friday%20Night%20Steaks/P1000017.jpg

Sorry no money shot...too hungry! :biggrin:

SamSmoker
06-20-2009, 12:03 PM
Gonna do some thick cut porkchops today and some cornish hens tomorrow. I'm sure I'll end up putting some fatties and ABTs on for good measure too.

millsy
06-20-2009, 12:17 PM
The egg thingy looks pretty cool...as does everything else! What do you call it?

http://www.mos95b.com/New/-BBQ%20PRON/P1000475.JPG
Did you wrap the franks in bacon too?Great idea with the poppers,I never thought of prefab abt's.I am always trying to come up with new appetiser's to snack on while smoking.

MOS95B
06-20-2009, 12:46 PM
The egg thing is my version of a Scotch (Scottish?) egg. They are usually breaded and deep fried, but hey, I got a grill....

I was gonna do the franks and call them MOINK Logs (they kinda sorta meet the criteria) but ran outta steam. And I had plenty of food as it was...

And the poppersa thing was a shortcut I took when my son came home for a last minute visit before heading overseas. I couldn't find fresh peppers in time, and improvised. I figured y'all would laugh me off the forum for that shortcut, but they turned out awesome, so I'm sticking with it. Better for my worn out old gut, too...

MOS95B
06-20-2009, 12:48 PM
http://i659.photobucket.com/albums/uu311/SouthPawBBQ/Friday%20Night%20Steaks/P1000017.jpg

Sorry no money shot...too hungry! :biggrin:

Dangit. I have to be at work in an hour, and now I want steak....

thillin
06-20-2009, 04:25 PM
Ribeyes and lobster tail will be egged tonight. My father's day dinner since I work tomorrow and the wife works tomorrow night.

Ron5442
06-20-2009, 09:57 PM
Top sirloin steak, marinated in teriyaki sauce, ready for BBQ on Sunday