What's Cookin This Weekend 2/9 thru 2/11

[Kevin]

Its weekends like this that my jones for a BGE gets worse. Maybe I'll get one for the wife for Valentine's day. :twisted:

Great idea! Those eggs are kinda purty and do qualify as yard art.

 

[Kevin]

I'm about to throw on some Pico de Gallo smoked sausage and prep some drumettes. I'm having a teaching session with Mrs Thillin.

My bride keeps looking over my shoulder when I'm on here drooling over food porn, watching me cook, reading my recipes, and requesting copies of recipes that I make. There is hope! Would a WSM for Valentines day be too presumptive?

 

[SmokeInDaEye]

Would a WSM for Valentines day be too presumptive?

Not if she really loves you. I was thinking of buying one for myself on the wife's behalf.

Gotta work on some smoked chicken breasts this weekend and have a couple ribeye's dethawed.

 

[Greendriver]

I'm hot on the trail to track down and find out what these are: chuncky's, pico de gallo smoked sausage, donut bread pudding, and I know what this last one says but I can't believe it (manifold brats - are you serious?). Lot's of other great sounding stuff in there too. Good luck on everyone's cooking.

 

[Sledneck]

Soup

 

[Kevin]

Not if she really loves you.

I'm thinking that after 26 years she has resigned herself to the fact that she is going to put up with me.

 

[Kevin]

I'm hot on the trail to track down and find out what these are: chuncky's, pico de gallo smoked sausage, donut bread pudding, and I know what this last one says but I can't believe it (manifold brats - are your serious?). Lot's of other great sounding stuff in there too. Good luck on everyone's cooking.

Manifold brats are da bomb. Do a search for chusck roast and you will be amazed.

 

[iceboxbbq]

pork butt

 

[BIG 12 BBQ]

I have two racks of spare but I'm going to try a couple of firts this weekend. I bought an eye round roast, not really sure how to prep it, and I'll cook my first fattie. Since I learned how to post pics you can bet your a$$ I'll post some pron.:wink:

 

[Plowboy]

Just pulled my killer brisket off of the smoker. In at 11pm, off at 9am... 186 degrees. Resting in a cooler right now. About an other hour and I'll slice off the point and put it back on for burnt ends.

Here's a before picture. The after will come later.

EDIT: Here's the after pictures. Sliced the flat and point is back on the smoker for burnt ends. Slices had a deep smoke ring. I tossed it on straight from the freezer to see if it would enhance the smoke ring... seemed to. Cooked up to 186 and put into a cooler for an hour. Went up to only 189. I don't know if it should have gone up to 190 before pulling or if I cooked it too low for more of the cook 180-225, but it seemed slightly tougher than the perfection I was seeking.

Can't wait for the burnt ends!

 

[Smokin Gator]

Got the two chuck roasts and a deer sausage fatty on the UDS. About to marinade the chicken thigh quarters. They will get some Plowboy Yard Bird Rub and go on at 3:00.

On the BSKD I have 15 pounds of venision sausage links going.

Sweet blue on both... I am stoked!!

 

[tumpedover]

I'll slice off the point and put it back on for burnt ends.
Can't wait for the burnt ends!

Hey Todd,
Looks awesome!!
What do you have in the pan with the point??? Looks like some chunks of the point and what is the liquid?

On the slightly tough thing...I'd say it may have something to do with the Low temps and putting it on straight out of the freezer...the two combined are probably the culprit ....IMHO.


Oh yeah,btw...I finally decided what I was cookin' ,got a 4 1/2 lb chucky on the
Tx. Hibachi.....and will do a couple whole chickens later.......I think I'll save the butts til next weekend and do them along with a brisket.

 

[Smokin Gator]

The chuck roasts were foiled at 165, back on to 190 and now in the cooler. Yard bird is on. I opened up the air on the UDS and got it right up to 265. Man I love this thing.

BSKD did a good job today as well. The sausage it mighty tasty!!! Pron to follow.

 

[thillin]

Here's my Stubbs Chili Lime rubbed wing drumettes and the sausage. Also a pic of some blue smoke.

 

[Grumpy's Q]

Here's my Stubbs Chili Lime rubbed wing drumettes and the sausage. Also a pic of some blue smoke.

Looks good man! Got a meat loaf ready to go on the kettle here in bit. Double smoked ham and black beans tomorrow.

 

[Plowboy]

Nice Blue there, Ty. Wings look awesome. Got a recipe for those?

 

[DaChief]

Chicken, pig candy and a fatty are on as we speak!!!!

 

[Plowboy]

Hey Todd,
Looks awesome!!
What do you have in the pan with the point??? Looks like some chunks of the point and what is the liquid?

On the slightly tough thing...I'd say it may have something to do with the Low temps and putting it on straight out of the freezer...the two combined are probably the culprit ....IMHO.


Oh yeah,btw...I finally decided what I was cookin' ,got a 4 1/2 lb chucky on the
Tx. Hibachi.....and will do a couple whole chickens later.......I think I'll save the butts til next weekend and do them along with a brisket.

The liquid is the juices from the brisket that was captured in the foil. I foiled the brisket at 160 degrees. The chunks are from the flat near the point end. Since that end of the flat doesn't slice well, I just cube it and add to the burnt ends.

Four and a half hours later... here's the final result. Used some Head Country Hot sauce during the last hour. (Drained the liquid first.) These could have been left in the smoker for another 3-4 hours and they would have been even more delicious. They are heavenly!!!

 

[Mrs. thillin]

Well I finally did it! I took my first lesson on how to smoke from thillin on friday. I managed to smoke some Pig candy, Armadillo eggs and Chicken thighs. I honestly think the candy needed to be cooked at a higher temp, but hey it was a learning experience - right? I think I did pretty good on the eggs and the thighs. I used Klose Championship Poultry Rub. I have to say that it was pretty farkin good! I still have alot of learning to do though. But I really enjoyed myself, except for all the washing and re-washing of dishes.

 

[sterlingsmoker]

YOU FOLKS SURE KNOW HOW TO HURT A GUY'S FEELINS.... Have not fired my smokers up since new years...Bought a new home so moving and sorting stuff is takin up all spare time.