Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht...
Don't know yet....gonna check out this new Turkish butcher what he got to offer.
Have Phun all y'alls!
Have Phun all y'alls!
"Happy Phriday Pharkers,what's Smoking this Weekend?"
- Thread starter Phubar
- Start date
Might do a couple sausage cooks. Maxwell Street Polish and a Chicago Italian Sausage.
Hoping to do some morel hunting this weekend. Also have 7 young roosters waiting for the chopping block. The wild onions are up. Looks like home gathered meals for the next few days.
Have a great weekend Phu and Brethren! :-D
Have a great weekend Phu and Brethren! :-D
larry4406
Full Fledged Farker
Bone in pork shoulder on the smoker tomorrow for Sunday dinner. Will shred for taco's.
Removed skin today, applied rubs, and in its the fridge festering away....
Removed skin today, applied rubs, and in its the fridge festering away....
BuffettFan
is Blowin Smoke!
Happy Phryday Pholks!
Gotta coupla Yella tag NY straps phor the kettle tonight.
Been working in the MSU Sausage Lab this aphtermoon phor tomorrow's phestivities.
Corned beeph and Cabbage Sunday.
Have a great weekend everyone!
Erin Go Bragh!
Gotta coupla Yella tag NY straps phor the kettle tonight.
Been working in the MSU Sausage Lab this aphtermoon phor tomorrow's phestivities.
Corned beeph and Cabbage Sunday.
Have a great weekend everyone!
Erin Go Bragh!
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Vision
is Blowin Smoke!
- Joined
- Sep 11, 2011
- Location
- Baltimor...
16lb of pork shoulder on the Mak. Somewhat torn on what to experiment with. Will be trying out this mustard sauce.
SFQ's Carolina Mustard sauce
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/2 cup white sugar
3 Tbsp dark brown sugar
2 Tbsp butter
2 tsp salt
1/2 Tbsp worcestershire sauce
1/2 tsp soy sauce
1/2 tsp tabasco sauce
1.5 tsp course ground black pepper
1 tsp white pepper
In a medium sauce combine all ingredients, stirring to blend.
Bring to a boil then reduce to a simmer
Use an immersion blender to give it a good blend and aerate
Simmer for at least 30 minutes
Let stand for 1 hour at room temperature before serving
SFQ's Carolina Mustard sauce
3/4 cup yellow mustard
3/4 cup red wine vinegar
1/2 cup white sugar
3 Tbsp dark brown sugar
2 Tbsp butter
2 tsp salt
1/2 Tbsp worcestershire sauce
1/2 tsp soy sauce
1/2 tsp tabasco sauce
1.5 tsp course ground black pepper
1 tsp white pepper
In a medium sauce combine all ingredients, stirring to blend.
Bring to a boil then reduce to a simmer
Use an immersion blender to give it a good blend and aerate
Simmer for at least 30 minutes
Let stand for 1 hour at room temperature before serving
So phar some St Louis spares and pork chops
Pastrami weekend - just pulled from a 12 day cure 2 tri-tips, rack of short ribs and a brisket point - soaking in some clean water for next 8 hours or so - then a Heavy pepper and pastrami rub and into the smoker tomorrow around 5 am
Happy Phriday Phu!
MSD gets the nod this weekend. I took a phreezer dive for some Phastramy and she is doing the corned beeph and hash.
Getting all the garden Phrep and start supplies from the out buildings and working in the shop.
Have Phun Ya'll!
MSD gets the nod this weekend. I took a phreezer dive for some Phastramy and she is doing the corned beeph and hash.
Getting all the garden Phrep and start supplies from the out buildings and working in the shop.
Have Phun Ya'll!
lastmajordude
is One Chatty Farker
Paging Dr phi and all you crazy smoldering embers!!....Not much going on this cloudy weekend. Have a great one dudes and dudette!.
Smoked some pork tenderloins today. Tomorrow Mama is doing corn beef and cabbage.
Wishing everyone a great weekend, pholks! :-D
Wishing everyone a great weekend, pholks! :-D
Reverse searing a tri-tip and enjoying one of the first nice evenings on the patio this year.
A simple dinner that never gets old is the tri-tip with Argentina chimichurri, Caesar salad, and a bottle of Malbec.
Oh, and I upped the game this season with a stick burner instead of a pellet cooker. The pellet cooker was good; the stick burner with sear on the "cowboy" firebox is astonishing.
A simple dinner that never gets old is the tri-tip with Argentina chimichurri, Caesar salad, and a bottle of Malbec.
Oh, and I upped the game this season with a stick burner instead of a pellet cooker. The pellet cooker was good; the stick burner with sear on the "cowboy" firebox is astonishing.
Happy Phriday! T bones tonight. I haven’t made a steak in way too long. Weather is nice, and timing is good.
Next weekend thinking sausage and something on the smoker.
Stay saphe and be well!
Happy st Patrick’s day!
Next weekend thinking sausage and something on the smoker.
Stay saphe and be well!
Happy st Patrick’s day!
Andy,
The Jewels got Slotkowski brand, only place to get em. Ya know, Jims original used them... While your there get an extra keg of Plochman's....
Thanks,
Greg
Did some Japchae.
Sausage tonight. Boerwars phor the TD. :grin:
Sausage tonight. Boerwars phor the TD. :grin:
Yep, cooked one of those up a while back. https://www.bbq-brethren.com/forum/showthread.php?t=299041
And you better believe it, if it's Chicago, it has to be Plochman's.
Mmmm...
