Phubar
somebody shut me the fark up.
Tonight maybe chicken, rest of the weekend I don't know yet.
Have Phun all y'alls!
Have Phun all y'alls!
"Happy Phriday Pharkers,what's Smoking this Weekend?"
- Thread starter Phubar
- Start date
AussieMatt
Babbling Farker
Happy Phriday Phu and pharkers!
I'm off to SirPorkalots tomorrow arvo to give him a hand with his BBQ area...I believe some beer and BBQ may be involved. I'm hankering for ribs, so I may get some shopping tomorrow and throw them on the drum Sunday.
Aveagreatweekend!
I'm off to SirPorkalots tomorrow arvo to give him a hand with his BBQ area...I believe some beer and BBQ may be involved. I'm hankering for ribs, so I may get some shopping tomorrow and throw them on the drum Sunday.
Aveagreatweekend!
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Happy Phriday all!!! Supposed to be a beautiful weekend here so something has to be smoked. I'm thinking probably throw a few steaks on the kettle Saturday and maybe some ribs and wings on the Bronco on Sunday. Have a GREAT weekend and Happy Smoking!!!
BuffettFan
is Blowin Smoke!
Happy Phryday Pholks!
Tonight is smash burgers on the Blackstone, tomorrow planning to put a chicken or two on the spinner and Sunday some ribs in the ophset.
Have a great weekend all!
Tonight is smash burgers on the Blackstone, tomorrow planning to put a chicken or two on the spinner and Sunday some ribs in the ophset.
Have a great weekend all!
Smokin D@wg@77
Full Fledged Farker
Competition weekend at haines city.... ribs on the ridge
Bigpappa1
Knows what a fatty is.
I am also considering do a fatty for the first time, but I can't decide. Sometimes it just looks like a gimmick. Does all that stuff really change the flavor of the meat?
Now that I say that, I'd welcome opinions on that. Also, should I use beef or pork if I do it?
lastmajordude
is One Chatty Farker
Paging Dr Phu and all you smoke ring head Phreakazoids!!! Happy weekend!!!!!! The sun is ACTUALLY SHINNING !!!!!! I’m above the flood waters but man oh man is is SOGGY. Still can’t get kitchen finished....still lack sealer and second coat of stucco so not much cooking. Last night though I drug the ole stick burner under the cover and did some wings just to thumb my nose at the rain......not bad but definitely my weaker product.....always room for impovement.....sorry so long winded....”What can I say...I missed you” Jerry Maguire
Happy Phriday, Pholks! :-D
I'm finally getting around to doing the pork belly burnt ends that I've been trying to cook for the past 3 weeks. That's going on the smoke today, with some grilled brats and onions for dinner.
Have a phantastic weekend, pholks! :-D
I'm finally getting around to doing the pork belly burnt ends that I've been trying to cook for the past 3 weeks. That's going on the smoke today, with some grilled brats and onions for dinner.
Have a phantastic weekend, pholks! :-D
KClandcruiser
is one Smokin' Farker
Happy Phriday all! Not sure what the plan phor tonight is, but tomorrow is a big beer party out at my parents house. Doing 26lbs of tablitas on my blackstone and 10lbs of green onions along with it. Will be one out of 5 courses for the beer dinner they are doing.
Hope you all have a phantastic weekend!
Hope you all have a phantastic weekend!
Simply Smoked
Knows what a fatty is.
Happy Phriday Ya'll! Bison Brisket, cheese grits, pig candy and some sort of veggie. Have a great weekend.
Servo
Knows what a fatty is.
Nothing on tap yet but it might hit 60 here this weekend so it's time to start thinking. Many Friday's in the summer I use this thread for inspiration and so I'm hoping someone can inspire me by tonight. The Brethren never disappoint!
Happy weekend Phu and all you Pharkers!
Happy weekend Phu and all you Pharkers!
sliding_billy
somebody shut me the fark up.
Happy Phriday, Pholks! Likely nothing doing here, but of course that has been known to change.
Couple of racks of beef chuck short ribs and some mac n cheese -
Great weekend to everyone
Great weekend to everyone
BuffettFan
is Blowin Smoke!
It absolutely changes not only the flavor of the meat but also the low and slow cooking method changes the texture of it, IMO.
Renders the fat, adds the smoke and whatever seasoning or rub you choose to add.
Nekkid fatties are cheap and simple to boot! What have you got to lose??
TxQGuy
Full Fledged Farker
Been wanting to try tablitas for a while now. Mind sharing your recipe/technique?
KClandcruiser
is one Smokin' Farker
My recipe is to buy them sliced and pre-marinated from the Mexican market by where I work :mrgreen:. I do need to figure out how they make them though. The flavor is a bunch of chili powder, garlic, onion and lime.
To cook, I just throw them on a hot grill or griddle and cook until they have a nice sear on both sides. They are so thin that it doesn't take more than 5-8 minutes to cook them through and get them nice and tender.
I just picked up 28lbs of them for tomorrow on my lunch break. I figure at only $5/lb that I'll be hard pressed to make them by myself for any cheaper or easier.
ShadowDriver
somebody shut me the fark up.
A sausage chub is a great (and generally inexpensive) way to try out new rubs and such without much investment or trouble. A thinly sliced fatty cooked to about 170F internal can rival some charcuterie. For breakfast ideas, I cook the fatty to 160F, then wrap and store in fridge (once cool). A thick slice (or two) that's griddled until brown really makes the world go 'round with eggs, alone, on a biscuit, in a sammich, or in a burrito.
BREAK BREAK
Had HUGE luck today. Found some great deals on chicken thighs ($1.36 for a 8-pack), CSRs at $0.97/lb, and a skirt steak in the bargain bin for $5. Then, my luck improved as my court martial jury duty scheduled for next week was abruptly cancelled!
Tonight, we're reheating the last of our Kettle Fried Chicken / Nashville Hot Chicken from last weekend.
CINCHOUSE requested ribs... but I might experiment with those CSRs (that I've never cooked before) on Saturday.
Might have to fire up some wings on Sunday.
I see lots of fun and great shenanigans to come among the Brethren this weekend.
Kind regards and thin blue!
