Upcoming weekend cooking - 11/11-11/13

chad · Nov 8, 2005

I'm off Friday and have some buckboard bacon about ready to go. Anne's out of town Friday and Saturday so I need something to keep Joey and me occupied!!

I think I'll do a few pounds of jerky, too, since I have the seasoning and will be using the cooker anyway.

If I can find the sausage stuffing attachment for the Kitchen Aid I may grind up a pork butt that's in the freezer and give that a try -- if not that can wait until the next go around.

After cooking all last weekend you'd think I'd have it out of my system! :biggrin:

Jeff_in_KC · Nov 8, 2005

I suppose I'll experiment with my first turkey to prep for Thanksgiving. Weather is supposed to be no cooler than the 60's for highs the next 10 days to two weeks.

brdbbq · Nov 8, 2005

Tuff to plan that far ahead for me.

thillin · Nov 8, 2005

Going to be my biggest cook on the Klose.

Got 2 8 lb pork butts, 2 8 lb briskets, Turkey boob, Jap/cheese deer sausage, stuffed chiles (chicken/cheese rellenos), ABTs, and I guess I'll throw on a fatty. My wife's parents b-day cellebration is Sat. Will cook Thursday night/Friday. Gotta love 3 day/4day work weeks.

Ty

Arlin_MacRae · Nov 8, 2005

So far I've got fatties lined up, is all. Figure I might take Sunday and do those, some beans, and... <rolls dice> a chuck roast. Pulled beef intrigues me...

Smoker · Nov 8, 2005

After seasoning the Bandera this past Sunday I'm looking forward to throwing a few racks of ribs in and seeing how it goes. I guess I'll throw a fatty or 2 just for the heck of it.

scottyd · Nov 8, 2005

On friday I am going to do 200lbs of pork loins for a veterans day pork feed in downtown Huron. I am just cooking and slicing it. Another group will be serving the sandwiches. the proceeds go to the United way. This way the donations are spread though out the community for all to enjoy.

The Rest of the weekend to early to tell!

Ron_L · Nov 8, 2005

I'm going to cook my buckboard bacon on either Thursday or Friday. I'm working from my home office on both days. Saturday is a college visit with my daughter and on Sunday I'm going to cook a 12 lb brisket to take with me to our corporate office in Virginia on Monday morning.

nmayeux · Nov 8, 2005

I'm screwed as I have to work this weekend. But, good luck on your cooks, and I wish I was there!

chad · Nov 8, 2005

nmayeux said:
I'm screwed as I have to work this weekend. But, good luck on your cooks, and I wish I was there!

Noah, you've been saying that a LOT lately! :biggrin: I sure hope things settle down for you. :-D

elvis67 · Nov 8, 2005

Iam going to cook a brisket and 3 or four fatties at my local pub I hang out at. Might make a batch opf my tater salad, everyone around here loves it. My ex showed me how to make it, she lived in Louisianna for awhile and showed me alot of different ways of cooking from down there. I think what is unique about this tater salad is that it has green olives in it and alot of crispy bacon.

nmayeux · Nov 8, 2005

chad said:
Noah, you've been saying that a LOT lately! :biggrin: I sure hope things settle down for you. :-D

Dave, I will probably be covered up until the end of the year.:sad: These damn hurricanes have killed us this year!:evil: However, the money has been pretty good.

MilitantSquatter · Nov 8, 2005

It looks like it's gonna be sunny w/temps in the low/mid 40's on Long Island this weekend. I'm taking off on Friday and planning to do three racks of spareribs

with three different rub combinations. I prefer babybacks but had the spares in the freezer and want to use them.

If my brother in law (teammate) comes over for the day, we may also practice some chicken as well. We have some different ideas about what we think is best and are trying to reach a consensus before we enter our first competition next year.

Brauma · Nov 8, 2005

I'm going to take my first try at smoked salmon this wknd. Im planning on ordering a fillet from WA state overnight. I'm leaving for CT early Thurs mornig and not returning till Sat afternoon do I'm trying to arange the shipping now. Maybe have it shipped to arrive on Fri and wifey pop it in freezer till I get home. This may prove to be too complicated and I'll postpone for next wknd.

Jeff_in_KC · Nov 8, 2005

Smoker said:
After seasoning the Bandera this past Sunday I'm looking forward to throwing a few racks of ribs in and seeing how it goes. I guess I'll throw a fatty or 2 just for the heck of it.

"Just for the heck of it"???? It's danged near an obligation! :biggrin:

CarbonToe · Nov 9, 2005

I'm visiting the relatives as it's my Dad's birthday.
No BBQ for me

Enjoy your cooks.

dxesmkr · Nov 9, 2005

No Que for me either.Workin' fo the next two weekends.

Willy T.

Ron_L · Nov 10, 2005

I got an early start on the weekend today... The actual weekend is tied up with family stuff, so I cooked by Buckboard Bacon this afternoon. It was in the fridge with Hi Mountain cure for 12 days. I took it out this morning, soaked it in cold water for two hours, dried it and let it sit and dry for an hour. Then I put it in my Cookshack with some apple wood and cooked it at 200 until it was 140 internal (about 4 hours). After it had cooled a little I wrapped it in a couple of layers of plastic wrap and put it back into the fridge. I'll slice it in the morning and try some!

Farking picture removed...

I also trimmed an 8 lb packer brisket and covered it liberally in Montreal Steak Seasoning, and that will go into the CS at about 9:00PM for an overnight cook. More on that tomorrow.

Kevin · Nov 10, 2005

Ronnel, did you take lessons from Neil on picture posting?
LOL.

icemn62 · Nov 10, 2005

Finnaly put a fire to that new grill the complex installed. Nothing special, just grilled up some burgers, but it is nice to see every neighbor look outside to see what you are doing, then the men folk, all take out trash, step out for a smoke, or some other reason to come outside. had one guy look at my chimney starter and ask about 10 questions as to what it is, and what it does.

Did the burgers what some shredded mozzeralla in the middle, my grandson likes it, waiting to see how the rest of the family likes em. Son in law never had these before. I would take pics, but the camera needs batteries.

Upcoming weekend cooking - 11/11-11/13

somebody shut me the fark up.

somebody shut me the fark up.

Quintessential Chatty Farker

somebody shut me the fark up.

somebody shut me the fark up.

Smoker

Guest

scottyd

Guest

Administrator

Babbling Farker

somebody shut me the fark up.

Full Fledged Farker

Babbling Farker

Moderator

somebody shut me the fark up.

somebody shut me the fark up.

is Blowin Smoke!

dxesmkr

Guest

Administrator

Quintessential Chatty Farker

Babbling Farker

Similar threads