Ok...Here we go...What's Cookin' this weekend?

[JD McGee]

I'm pickin' up my new BGE on Saturday and am not sure what to cook at first. From what I understand you need to do a few low-n-slows to season the gasket. There will be plenty of brains to pick at the fest tomorrow...so I'm sure I'll come up with something tastey!

JD

 

[Ron_L]

Nuttin' Honey... :roll:

One of the local grocery stores is having a meat sale. Sounds like heaven! I'm going to head over there in the morning and see what calls my name.

 

[JD McGee]

WOW!...slow weekend. Usually we have a couple of pages of weekend recipes by now. I guess Summer is over...the last comps of the year are winding down and people are settling in for the fall. Should pick up around Turkey Day!

JD

 

[keale]

Nuttin! I'm going thru withdrawals!! Somebody post some que pics!

 

[SmokeInDaEye]

Grilled some short ribs tonight and made korean lettuce wraps with rice and chili dipping sauce. No pix though. Need a new digital camera.

 

[ggriffi]

I am doin a practice cook for deserts for racine, will post if they look good, will post if they look bad, cause I will need some help.

gary

 

[Vince RnQ]

Brisket and Ribs will be in a couple of my WSMs this weekend. I'm making some tweaks for the upcoming competition in Clovis, CA in a couple of weeks.

 

[N8man]

Heading to the store in an hour or two and picking up supplies to make "Keale Burgers"....and some smoked chicken thighs...been Raining like the Dickens most of the day and when it breaks I want to be ready and fire up the Drumpit....mayhaps I'll post some Pron later on.....

 

[keale]

Yeeeehaaaaawwwwww!! You're smoking Nate! You won't be dissapointed in those burgers! Make sure you have the shrooms and onions on the side also!
Take pics, of course!

 

[Lakeside Smoker]

I'm doing chicken, pork ribs, pork shoulder, and brisket. :-D Leaving right now for the Harvard Fall Festival.

 

[Meat Burner]

Pork butt goin on around 8:00 on the UDS, off to work for a few hours, slap a fatty or two on later. Injected, rubbed, and wrapped last night. Lookin good!

 

[CajunSmoker]

My wife's bosses Grandpa is on death watch and not expected to make it thru the weekend. My wife has asked me to make some of my cajun smoked roast beef for sandwiches. Not a fun reason to cook.:sad:

 

[Meat Burner]

My wife's bosses Grandpa is on death watch and not expected to make it thru the weekend. My wife has asked me to make some of my cajun smoked roast beef for sandwiches. Not a fun reason to cook.:sad:

Always a tough situation but cooking is good for the soul. Best wishes to their family.

 

[Harbormaster]

I've got 2 butts (15 lb total) on the WSM. Been on for about 11 hours. up to around 170 now.
Rancher ROCKS in the WSM! Piedmont pan, no water, no sand. Held 230 dome temp all night, no intervention.
Played with my rub recipe, and cut 2/3 of the brown sugar out. Looks great, not as "black". I may have hit on something here.

 

[timzcardz]

My wife's bosses Grandpa is on death watch and not expected to make it thru the weekend. My wife has asked me to make some of my cajun smoked roast beef for sandwiches. Not a fun reason to cook.:sad:

Not a fun reason, but definitely a good reason. It is a good thing that you are doing and I am sure that they will appreciate your thoughtfulness.

 

[Puppyboy]

It's raining its arse off here, but I gotta carport. Man I love that.

Gotta boneless boston butt roast going for a friend.

And for me, a pork loin roast stuffed with chopped cilantro & some strained rotel.

Later the brats and fatties go on.

Bring on the rain!!!!!!

 

[MattCom]

Yeah. it's raining here too. Tomorrow I hope to get 3 racks of ribs on and a pork tenderloin. should be pretty good.
For today, tile work , if my brother actually shows up!
I can't complain, I usually pay him in BBQ. :mrgreen:

 

[txschutte]

Nothin Here. Gotta spend time welding on the new reverse offset. It needs to be done bfore 10/27 for the big Luau Cook.

 

[Vince RnQ]

I've got 2 butts (15 lb total) on the WSM. Been on for about 11 hours. up to around 170 now.
Rancher ROCKS in the WSM! Piedmont pan, no water, no sand. Held 230 dome temp all night, no intervention.
Played with my rub recipe, and cut 2/3 of the brown sugar out. Looks great, not as "black". I may have hit on something here.

I agree with you about Rancher and WSMs being a match made in heaven. One of my cookers is chugging away with a 12 lb. packer right now and I'll be putting ribs into another one in 3 or 4 hours.

Nothing like a late Saturday barbeque dinner!

 

[vr6Cop]

It's the most beautiful day of the year here today, so I'm not doing any outside cooking. My wife loves chili during football season, so it's in the crock pot for supper. If I do anything outside, it will be some cornbread on the egg.

Tomorrow are a couple of slabs of baby backs.