G$
is One Chatty Farker
- 2 brisket flats
1 big butt
some spares
hot fatties
"hot brats".
-
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Meat's On
- Thread starter G$
- Start date
R
rbinms33
Guest
RE: Meat
I hear ya, G! Got 25# (up from the original 20) of wings marinating in either Frank's Red Hot or BBQ sauce. Not putting them on for a couple of hours though. I may have to pick up a fatty or two.....that just sounds good.
I hear ya, G! Got 25# (up from the original 20) of wings marinating in either Frank's Red Hot or BBQ sauce. Not putting them on for a couple of hours though. I may have to pick up a fatty or two.....that just sounds good.
Bigdog
somebody shut me the fark up.
Re: RE: Meat
Richie,
Have you ever tried Phil's wing recipe? It is the bomb. I think that you can find it in the recipe section under chicken.
rbinms33 said:
Richie,
Have you ever tried Phil's wing recipe? It is the bomb. I think that you can find it in the recipe section under chicken.
R
rbinms33
Guest
RE: Re: RE: Meat
BD.....I didn't see a wing recipe by Phil in there. I'm cooking three different types.....hot, med hot and BBQ. The hot stuff is using a recipe my wife and I saw on FoodTV. Bunch of spices and continual spraying with a mix of Red Hot and Brown Sugar. The med hot ones will be made using the standard Red Hot and Butter mix and the BBQ wings started with a nice dusting of Blues Hog last night and a coating of my mild BBQ sauce. Each batch will be dipped/sprayed every 30 minutes with their respective sauce/spray.
BD.....I didn't see a wing recipe by Phil in there. I'm cooking three different types.....hot, med hot and BBQ. The hot stuff is using a recipe my wife and I saw on FoodTV. Bunch of spices and continual spraying with a mix of Red Hot and Brown Sugar. The med hot ones will be made using the standard Red Hot and Butter mix and the BBQ wings started with a nice dusting of Blues Hog last night and a coating of my mild BBQ sauce. Each batch will be dipped/sprayed every 30 minutes with their respective sauce/spray.
scottm4300
Full Fledged Farker
RE: Re: RE: Meat
Well, I wasn't going to cook this weekend, but I've gotten settled into the new house quicker than I thought I would and a friend of mine gave me 2 truckloads of beautifully seasoned applewood today - so how can I pass up the opportunity?
Looks like Monday will be the day. I have an 8 # pork loin. Never tried one of theose before, but at 1.99 a pound, I'm willing to experiment. A half dozen fatties as well. ANd a buddy of mine asked if I'd ever smoked a chicken. Never done that before eityher, but might give it a shot.
Tips? Pointers? Advice? I'm all ears Bros!!
Well, I wasn't going to cook this weekend, but I've gotten settled into the new house quicker than I thought I would and a friend of mine gave me 2 truckloads of beautifully seasoned applewood today - so how can I pass up the opportunity?
Looks like Monday will be the day. I have an 8 # pork loin. Never tried one of theose before, but at 1.99 a pound, I'm willing to experiment. A half dozen fatties as well. ANd a buddy of mine asked if I'd ever smoked a chicken. Never done that before eityher, but might give it a shot.
Tips? Pointers? Advice? I'm all ears Bros!!
R
rbinms33
Guest
RE: Re: RE: Meat
Wings are on. All three flavors. Was gonna smoke a couple of fatty's but my wife let me get 4 slabs of ribs and two boston butts instead. I think that was a fair tradeoff.
Wings are on. All three flavors. Was gonna smoke a couple of fatty's but my wife let me get 4 slabs of ribs and two boston butts instead. I think that was a fair tradeoff.
Bigdog
somebody shut me the fark up.
Re: RE: Re: RE: Meat
The recipe section is farked up right now. If you are interested, I will send you the recipe, if I can find it.
rbinms33 said:
The recipe section is farked up right now. If you are interested, I will send you the recipe, if I can find it.
stan
is one Smokin' Farker
RE: Re: RE: Re: RE: Meat
Well just getting started today. I am cleaning out the freezer.
8-10 chicken qtrs
1 fatty
1/2 dozen hotties (jalapeno sausage)
2 bacon wrapped pork tenderloins
1/2 dozen turds
1 pablano stuffed with sausage, cream cheese, hot pepper cheese - great sliced on crackers
wife is making potato salad and coleslaw
Well just getting started today. I am cleaning out the freezer.
8-10 chicken qtrs
1 fatty
1/2 dozen hotties (jalapeno sausage)
2 bacon wrapped pork tenderloins
1/2 dozen turds
1 pablano stuffed with sausage, cream cheese, hot pepper cheese - great sliced on crackers
wife is making potato salad and coleslaw
Jeff_in_KC
somebody shut me the fark up.
RE: Re: RE: Re: RE: Meat
Got six slabs of babybacks and three fatties on the BSKD about an hour ago. Haven't used this smoker for over a month since I got my WSM. Temp control is definitely different!
Got six slabs of babybacks and three fatties on the BSKD about an hour ago. Haven't used this smoker for over a month since I got my WSM. Temp control is definitely different!
R
rbinms33
Guest
RE: Re: RE: Re: RE: Meat
BD.....please do....I'm always looking for good wing recipes. The ones yesterday were ok but not hot enough for my tastes. I like to have at least one batch that when you get on that 5th or 6th one, your sinuses are clearing and you can feel the heat on your tongue. Not rudely hot, just a good heat.
BD.....please do....I'm always looking for good wing recipes. The ones yesterday were ok but not hot enough for my tastes. I like to have at least one batch that when you get on that 5th or 6th one, your sinuses are clearing and you can feel the heat on your tongue. Not rudely hot, just a good heat.
RE: Re: RE: Re: RE: Meat
Gonna fix a variety of custom cut roasts tonight and feed the clan tomorrow. If I recall correctly I have a chuck, rump, and brisket. Plan to cook it long enought to pull. That way it can be used for anything or just piled on a plate and snarfed down by itself. I might even make Bleu Moon Samiches.
Gonna fix a variety of custom cut roasts tonight and feed the clan tomorrow. If I recall correctly I have a chuck, rump, and brisket. Plan to cook it long enought to pull. That way it can be used for anything or just piled on a plate and snarfed down by itself. I might even make Bleu Moon Samiches.
grillnputt
Knows what a fatty is.
I was wondering. If you cook all day Sunday to serve on Monday, how do you reheat what you cooked Sunday? Is it just as good as right off the grill? Ron
Jeff_in_KC
somebody shut me the fark up.
Bleu Moon Sammiches?? Bleu Cheese and what? First I've heard of that, Wayne.
Jeff_in_KC
somebody shut me the fark up.
Damned babybacks were falling off the bone AGAIN! I think I'm gonna have to switch to St. Louis style spares for contests! I consistently get the damned BBs too tender, even going 2-2-1 or 2.5-2-1!
BBQ_MAFIA
somebody shut me the fark up.
Jeff_in_KC said:
My baby backs were also falling off the bone. The family ate them all and said they were great. I wasn't happy with them at all. I even thought they had too much smoke.
I guess I'll just have to buy a few more racks and start over again in the morning.
Guido
