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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-02-2011, 04:33 PM
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#1 |
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Knows what a fatty is.
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
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Whos got some meat on deck(a.k.a. in the fridge) for the weekend?
Lets see it
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09-02-2011, 04:43 PM
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#2 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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I still have a hard time uploading pictures, so no pron. I've got a tri-tip that will have dry-aged 20 days tomorrow! Really looking forward to cooking her up! Just gonna do some EVOO and S&P, maybe a light dusting of Bovine Bold(if I have enough).
Matt |
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09-02-2011, 06:16 PM
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#3 |
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Full Fledged Farker
Join Date: 08-21-10
Location: Sierra foothills
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A 3#3oz Tri Tip marinating in Petit Sirah, Roasted garlic and spices.
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09-02-2011, 06:39 PM
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#5 | |
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Knows what a fatty is.
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
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Quote:
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09-02-2011, 06:42 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Short Ribs all trimmed up and ready to go.
Have a chicken ready to be deboned and stuffed with mushrooms, spinach, garlic, and onions. May add some provolone. Sunday - have a brisket flat and another chicken on deck.
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-02-2011, 06:49 PM
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#7 | |
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Knows what a fatty is.
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
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Quote:
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09-02-2011, 06:56 PM
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#8 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Right at the moment, I just have some skirt steak marinading 24 hours for some fajitas. I'll go shopping tomorrow for more meats and veggies to grill and smoke.
CD |
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09-02-2011, 07:09 PM
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#9 |
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is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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no pics yet but i have a couple racks of spare ribs for Sunday
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BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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09-02-2011, 07:16 PM
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#10 |
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Babbling Farker
  Join Date: 08-30-09
Location: Nashville, TN
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Two 8# butts and a 17# chuck roll from Sams. Nice.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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09-02-2011, 07:29 PM
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#11 |
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On the road to being a farker
Join Date: 05-26-11
Location: Keller, TX
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2 7# Butts for Monday...direct heat goodies for Sat/Sun!
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09-02-2011, 07:47 PM
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#12 |
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Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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I have a 7# pork loin in the fridge thawing, tomorrow morning I rub it with garlic, Utah raw salt, cracked pepper, ground basil, ginger, cumin and dry mustard. It will be my first go with my pimp*ed up COS smoker! Pimp*ed it last Monday, installed a baffle and dropped the temperature gauge to grill level. The chimney was already installed at grill height, imagine that on such a cheapo COS. I didn't even notice the height of the exhaust until I read my brethren's posts on the subject. Thank you for that, brethren in smoke. My partner is creating a bbq sauce from scratch (based on one we saw made on the PBS Cooks Country television show) to make pulled pork with the loin after it's smoked! Yahoo! If I can I'll post pictures this weekend. Unfortunately our favourite local Red Angus beef farm is moving several hours drive north from us in October -- we've ordered two briskets and other meat from their final release. Gonna study the posts on brisket smoking and meatloaf fatties, haven't done them yet but I'm eager to try.
Happy Labour Day Weekend, eh? 
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[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
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09-02-2011, 07:50 PM
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#13 |
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On the road to being a farker
Join Date: 05-25-11
Location: St. Louis, MO
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I've got 4 whole chickens ready to have beer cans inserted and smoked.
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So I got that going for me. Which is nice. |
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09-02-2011, 08:00 PM
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#14 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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SLS spares, chicken quarters, and MOINKs on deck for tomorrow. Big end of summer/going away party tomorrow.
I don't think these folks have ever tasted MOINks, so I better get it right.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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09-02-2011, 08:12 PM
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#15 | |
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Knows what a fatty is.
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
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