Labor Day Menus

[Bill-Chicago]

Well, its already Thursday and no one is talking food yet.

I got a 7.6# trimmed Costco flat (2.05 a pound) thawing, and a 4# pork loin.

I'll add to that, and this thread as we go along.

Thinking of trying the fried ravioli things that Greg is talking about.

I'm sure 2 slabs of baby backs will make it to the racks too.

Need to get supplies. I'm nearly all out.

What you all cooking?

 

[Bill-Chicago]

Almost forgot. Gonna try a 1# skinless bolgna chub too

 

[Bellybro]

Our new smoker should be ready for pickup either today or tommorrow. Mr. Kick is going to come out and help us christen this beast!

I am thinking the following:
Brisket
Ribs
Loin
Chicken
Pork Butt

And Don't FOr get the fatties!

JT you may have to stop by and check on us??

 

[jt]

You doing that on Monday? PM me directions and I'll see what we're doing. Weekend plans have kinda taken a hit so not sure what's going on right now...

 

[Jorge]

Had the 'dera about 2/3 full yesterday. Keep some and spread the rest out to friends and family. I tried a couple of the suggestions I got from my 'What haven't you tried?' thread. I'll sample some more later and post the results.

Labor day: Picked up six racks of spares yesterday. Might grab some more this afternoon. Planning on 1-2 briskets depending on the quality. Thinking about stuffing a pork loin as well. And of course, sausage!

 

[Bill-Chicago]

Good idea Jorge.

I might try stuffing one too. Maybe Canadian bacon in a pork loin. nothing goes better with pork, than pork

 

[BBQchef33]

dunno yet.. havent decided.. got 14 people coming though... gotta feed em something.

maybe i should start dinkin huh??

 

[Bellybro]

You doing that on Monday?

I have a strange feeling we will start on friday night and keep smoking until at least Sunday possiblt Monday.

 

[kcquer]

Thinking of trying the fried ravioli things that Greg is talking about.

Bill, it's awesome stuff, as a matter of fact were doing some tonight for the Cowboys v Chiefs game. Having an all appetizers menu. Shrimp cocktail, mozzarella sticks, puppy peters (lil smokies), buffalo wings and the ravioli.

Doing a pair of briskets and experimenting with some on-sale spares, yes the experimenting may even include some boiling. Let the flogging begin.

 

[kameo3]

Sunday, I'm going to load up mine with some 2 spares, some rib tips, some stl pork steaks, some chicken legs for the kids, my 1st fatty,a brisket flat and something new a bratwurst, hot italian sausage fatty roll.
all rub with my special rub and somked using a 50/50 cherry/hickory mix!!!

 

[Bellybro]

yes the experimenting may even include some boiling.

Did he type what I think he typed? He said the "B" word!!! I'm telling!

 

[Solidkick]

yes the experimenting may even include some boiling.

Did he type what I think he typed? He said the "B" word!!! I'm telling!

Say it ain't so! No boiling allowed!

 

[kcquer]

I have a strange feeling we will start on friday night and keep smoking until at least Sunday possiblt Monday.

I would be disappointed in anything less! Don't forget pictures, we gotta have pix of the new rig.

Yes I used the "B" word. Just a quick 20 minute simmer for comparitive purposes, gonna brine a rack too and figure out a couple more variations just for fun.

 

[Bill-Chicago]

You get Maxim magazine E?

Great article on Top 10 sandwhichs.

Think a KC place made it.

Anyway, they have a sandwhich thats all appetizers on a bun. Mozzarella sticks, poppers, fries, the works, all piled on. That was the #1 sandwhich

 

[kameo3]

B&*$ling,
What the???
call the state police!!

 

[parrothead]

Bill if you try the ravioli, here is the deal. They use the meat filled ones and they have a thin batter coating on them. Deepfry til golden brown sprinkle with freshly grated parmesan. Serve with marinara with some more parmesangrated on that.mmmmmmmmmmmm.

I will be firing up the beast this weekend. Tomorrow actually. We are doing up a case (10) of butts and 2 cases (220 in each case) of chicken wings. I'll take pics.

 

[Jorge]

Good idea Jorge.

I might try stuffing one too. Maybe Canadian bacon in a pork loin. nothing goes better with pork, than pork

Usually do a mix of bleu cheese, mushrooms, chopped pepperoncinis, a few pickled serranos, kalamata olives, a few green olives stuffed with habaneros, garlic, seasoning of the day, and bread crumbs. Rub the loin down with the rub of the day.

 

[parrothead]

Oh yeah, I forgot, I am throwing on 4 more butts for a wedding reeception on Saturday and a few slabs of spares and tips. Think I can find room for a fatty or two?

 

[Jorge]

Oh yeah, I forgot, I am throwing on 4 more butts for a wedding reeception on Saturday and a few slabs of spares and tips. Think I can find room for a fatty or two?

Probably plenty of room, but are to going to keep it refrigerated until you make it down to the OTHER end of the pit.

 

[Bill-Chicago]

Thanks for the ravioli instructions, I'll pass on the shelf cheese though.

And which beast? The trailer rig?