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View Full Version : Happy Friday Farkers...What's Smokin' This Weekend?...


JD McGee
09-11-2009, 08:19 AM
Friday Night Steaks tonight..."French Bistro" Fillets...:-P

Swamprb and I have a competition in Langley, BC on Saturday and Sunday...Cuban Cigar time! :biggrin:

Have a great weekend folks! :-D

Smokey Al Gold
09-11-2009, 08:24 AM
Tonight fajitas with all the fixins and Sunday a practice brisket for the upcoming party I have to do :icon_smil

jeffjenkins1
09-11-2009, 08:25 AM
Going to do 120lbs pulled pork on the drum for 300 people. Church is having a community party!

Jeff

Tweedle
09-11-2009, 08:38 AM
Since this is my last chance to do ANYTHING befor my comp next weekend we are running the full gammit this weekend. Chix Thighs, Brisket, Pulled Pork, ANd Ribs! prob a fattie or two on sunday and some ABT's!

Phubar
09-11-2009, 08:38 AM
Tonight at 00.00 I'm gonna throw on a piece of pork for my first Pulled Pork.
Tomorrow my first "BIG" cook,100 MOINKS! for my Moms church.

Captain Dave
09-11-2009, 09:36 AM
Started a 14lb brisket on the uds about 10:00 last night. Just foiled it with some spiced up broth at 160 deg. Last briskey was a disaster so I did this one fat cap down and I'm a believer so far. Aint sure about the broth and foil mod yet.

noskos
09-11-2009, 09:43 AM
I'm joining Phubar with Pulled Pork, we do a virtual Pulled Pork Cook on the Dutch BBQ forum with about 10 people attending.

I'm using pork neck since we don't have pork shoulder readily available. This is the part where the first chops start, you buy it boneless

http://i257.photobucket.com/albums/hh207/dennoskos/vpp01.jpg


http://i257.photobucket.com/albums/hh207/dennoskos/vpp03.jpg

Rubbed with Southern Succor Pork Rub from Smoke & Spice.

I will also make MOINK Balls and Keri C's Hog Apple Beans from scratch (No Bush's Beans here....:roll:)

Ashmont
09-11-2009, 09:44 AM
A butt load of pulled porky for a parish picnic! Moinks for the worker bees tonight. Dump Cakes for the cake walk and a surprise visit of the other Celtic Nation Pitmaster and his surprises...........

noskos
09-11-2009, 09:46 AM
@ Ashmont, what are dump cakes?!?

Ashmont
09-11-2009, 10:00 AM
@ Ashmont, what are dump cakes?!?

Try this or any other combo of Pie filling....

http://www.cooks.com/rec/view/0,176,155183-234193,00.html

Good luck!!!

Looks like this .....


http://i22.photobucket.com/albums/b321/Ashmont_/IMG_2483.jpg

BBQ_MAFIA
09-11-2009, 10:00 AM
Brisket for the family.

The question is, do I cook it on the Lang or the Spicewine or the Egg?

noskos
09-11-2009, 10:19 AM
Thanks for the recipe Ashmont! Another thing for the to-do list :razz: Do you put them in the barbecue?!?

firecracker jack
09-11-2009, 10:21 AM
Big bash was last weekend, and I'm still worn out..So it's fajitas :lol:tonight, birdes and burgers for sat and sun.

firecrackerjack

chambersuac
09-11-2009, 10:26 AM
I'm sad - no cooking for me until next week - will be gone until Sunday night!

Wornslick
09-11-2009, 10:57 AM
Heading to Quincy Ill. for the Smoke on the River BBQ contest on Saturday. Sunday, Golf then I am thinking about trying a chuck roast if I can find a nice one. :biggrin:

Ashmont
09-11-2009, 12:28 PM
Thanks for the recipe Ashmont! Another thing for the to-do list :razz: Do you put them in the barbecue?!?


You can but no smoke just heat. Crust is a sponge and will soak up the smoke. Believe me I know..... :icon_shy

aks801
09-11-2009, 12:53 PM
Just picked up part of a group buy of a custom grind of sausage, about 15 pounds. Will freeze most of it, but cook some up off-heat on the Weber, along with some serious burgers.

toadhunter911
09-11-2009, 01:56 PM
Well, today's my birthday (Happy Birthday to me!), so I made some killer french onion soup yesterday to heat up for dinner tonight with a nice french baguette. Tomorrow we're having a few friends over, and I'm doing BBQ chicken quarters, armadillo eggs, deviled eggs, garlic roasted potatoes, grilled zucchini/squash, fresh sweet corn, slaw, a carrot cake, and peanut butter cookies dipped in chocolate.

Redwingsfn31
09-11-2009, 02:19 PM
Tomorrow, its a bacon weave fatty, and pork shoulder for some tasty pulled pork sandwiches as I sit in front of the TV and Watch the Ohio State v. USC game.. Go Bucks...!!

anamosity
09-11-2009, 02:22 PM
Doing 2 pulled beef chucks, and some BBQ chicken thighs. And for desert i think I will do a dutch oven cobbler.

Porky
09-11-2009, 02:26 PM
I have 2 butts going on the Lg BGE at about 6:30pm. I'll be injecting Chris Lilly recipe, mustard slather and Plowboy's Yardbird rub and using some cherry/hickory chips scattered throughout the lump. I am starting to drool on my keyboard.
I may put on some ribs after if I have the time.

rhgjr944
09-11-2009, 03:35 PM
See my earlier post "Getting Ready for the Weekend" (with pron).

Rich Parker
09-11-2009, 03:52 PM
What a good weekend it is going to be!

Spare, Ribeyes, ABTs, PP, and Kielbasa

N8man
09-11-2009, 03:59 PM
Cooking in the Inside Kitchen This weekend, Fellas. No Smoke. Making Baked Spaghetti and Toasted Garlic Frenchie Bread w/ Royal Magical Rare Mexican Kaskaskian Pepper Dipping Oil....Sorry....:icon_blush:

BBQ Grail
09-11-2009, 04:12 PM
MOINK Balls and 8 ribeyes...

TALEG8R BBQ
09-11-2009, 04:18 PM
Two 8lbs Pork Butts - Chris Lilly rub w/ apple juice spritz. Should be done around 1030 or 11 tonight & ready for the Iowa/Iowa State game tomorrow... :-P

jacob
09-11-2009, 04:39 PM
Four Beef slabs of decent size and a bunch of chicken legs. Got to set up the tent, suppose to rain most of the weekend.

big brother smoke
09-11-2009, 04:42 PM
I have no farking idea.

NorthwestBBQ
09-11-2009, 04:57 PM
I am going to Langley, BC to take some pics and hang out with good friends...:biggrin:

Meat Burner
09-11-2009, 06:50 PM
toad, happy birthday brother! The menu for your friends sounds like a fantastic combinations of items. That all sounds good. Sunday afternoon will be our only chance to fire something us...so don't know what it will be yet.

JD McGee
09-11-2009, 07:23 PM
Cooking in the Inside Kitchen This weekend, Fellas. No Smoke. Making Baked Spaghetti and Toasted Garlic Frenchie Bread w/ Royal Magical Rare Mexican Kaskaskian Pepper Dipping Oil....Sorry....:icon_blush:

Uh huh...sure...:roll:

I have no farking idea.

Oooohhh...a wild hair weekend...gotta love those! :twisted:

toadhunter911
09-11-2009, 08:11 PM
toad, happy birthday brother! The menu for your friends sounds like a fantastic combinations of items. That all sounds good. Sunday afternoon will be our only chance to fire something us...so don't know what it will be yet.

Thanks Meat. It'll be a good day with good friends, and the Wife and I need it. We had to put down our 4 year old Australian Shepherd Bo last weekend, and it's been pretty hard this week. He was a butthead, but we loved him very much.

http://i14.photobucket.com/albums/a338/toadhunter911/PETS/IMG_7399-1.jpg

BIG ALAN
09-11-2009, 11:28 PM
Re heat the frozen smoked brisket and pulled pork from 2 weeks ago.

NorthwestBBQ
09-11-2009, 11:40 PM
Re heat the frozen smoked brisket and pulled pork from 2 weeks ago.

Weak! :razz:

Chipper
09-12-2009, 05:55 AM
Butts for the butt kicking the Eagles are going to lay on the Panthers.

Bob E Que
09-12-2009, 07:14 AM
I pulled a butt Friday night.
I lit the UDS at 4:00am today for another attempt at a brisket success.

Northwoods Smoke
09-12-2009, 08:26 AM
Cooking in the Inside Kitchen This weekend, Fellas. No Smoke.

My mamma taught me if you aint got nuthin nice to say, you don't say nuthin at all...

Ashmont
09-13-2009, 11:47 AM
Cooking in the Inside Kitchen This weekend, Fellas. No Smoke. Making Baked Spaghetti and Toasted Garlic Frenchie Bread w/ Royal Magical Rare Mexican Kaskaskian Pepper Dipping Oil....Sorry....:icon_blush:


See what a hint will do! and a bag of Royal Magical Rare Mexican Kaskaskian Peppers will do! The peppers are smoked so your OK!

Meat Burner
09-13-2009, 11:57 AM
toadhunter911 , man that's a bummer about your pup! I understand the being real sad. They always love you no matter what kind of day you've had. Glad you could enjoy some good time and good food with your fiends. That always helps.