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WHAT IS EVERYBODY SMOKING, GRILLING OR STEWING FOR THE 4TH OF JULY? - Page 5

post #81 of 98

5 lb butt seasoned with Jeff's rub.  came out perfect.

post #82 of 98

I'm not smoking anything this weekend. I'm just grilling some sliders and brats. Next weekend we are throwing a big shindig (25-30 people) on Saturday and I'm going to smoke two turkeys.
 

post #83 of 98

Ribs r done! Not the prettiest, but tasty!

 

Enjoy the fireworks, everyone!

 

post #84 of 98
Quote:
Originally Posted by The Zil View Post

I injected some wings with buffalo sauce then rubbed with ConYeager Cajun Wing Rub. Smoked with pecan & hickory. Then, a few minutes on the grill to crisp the skin. Just waiting for my son to get back with the beer so we can eat!

Zil, How did you inject the wings ?
post #85 of 98

Happy Independance Day everyone, hope all goes / went well.

 

gary 

post #86 of 98
I used an injection / marinade syringe and injected buffalo wing sauce into the upper arm part. Very moist but a little too hot in combination with the rub. I'll definitely tone it down next time. Wish I could find a rub like Buffalo Wild Wings chipotle barbecue rub. I love that flavor and temp.

post #87 of 98

3 racks of St. Louis trimmed spares (our local grocer trims them and includes the trimmings in the package, so they were cooked and pulled apart for beans and such). Smoked for 3 hours yesterday, then foiled in the oven for 2 hours. Went in the fridge overnight, then in the oven while the smoker came up to temp so they weren't cold when they went back on.

 

Also smoked a dozen boiled eggs (Wife wanted potato salad, and said 'boiled eggs' lol), and a 2-pack of boudain. Smoked over Best Choice hardwood briquettes (starter fire), Cowboy hardwood lump, and pecan chips with a touch of hickory (in a vegetable can...pre-burned to get rid of the interior coating...makes a pretty awesome smoke box).

 

Sauced with a variant of SoFlaQuer's finishing sauce (plus grape juice) while foiled, finishing sauce was 50/50 Sweet Baby Ray's and cider vinegar with some rub added.

 

Came out well, tender and juicy, bones pull clean but they still have a touch of texture.

 

It's been raining here in Watertown since 5 am or so...may have cancelled our fireworks, but the barbecue must occur! Happy 4th everyone!!! :)

 

Q-views:

 

 

 

post #88 of 98
Thread Starter 
Quote:
Originally Posted by lazykitty View Post

My little flat after it rested. Moist, lots of flavor and cut like butter

 

Nice smoke ring.

Happy smoken. David

post #89 of 98
Thread Starter 
Quote:
Originally Posted by lazykitty View Post

5 lb butt seasoned with Jeff's rub.  came out perfect.

Nice looking butt. good smoke ring.

Happy smoken.

David

post #90 of 98
Thread Starter 
Quote:
Originally Posted by Manchester Bob View Post

Ribs r done! Not the prettiest, but tasty!

 

Enjoy the fireworks, everyone!

 

Nice looking ribs.

happy smoken.

David

post #91 of 98
Thread Starter 
Quote:
Originally Posted by jeremysdad View Post

3 racks of St. Louis trimmed spares (our local grocer trims them and includes the trimmings in the package, so they were cooked and pulled apart for beans and such). Smoked for 3 hours yesterday, then foiled in the oven for 2 hours. Went in the fridge overnight, then in the oven while the smoker came up to temp so they weren't cold when they went back on.

 

Also smoked a dozen boiled eggs (Wife wanted potato salad, and said 'boiled eggs' lol), and a 2-pack of boudain. Smoked over Best Choice hardwood briquettes (starter fire), Cowboy hardwood lump, and pecan chips with a touch of hickory (in a vegetable can...pre-burned to get rid of the interior coating...makes a pretty awesome smoke box).

 

Sauced with a variant of SoFlaQuer's finishing sauce (plus grape juice) while foiled, finishing sauce was 50/50 Sweet Baby Ray's and cider vinegar with some rub added.

 

Came out well, tender and juicy, bones pull clean but they still have a touch of texture.

 

It's been raining here in Watertown since 5 am or so...may have cancelled our fireworks, but the barbecue must occur! Happy 4th everyone!!! :)

 

Q-views:

 

 

 

Looks great Happy smoken.

David

post #92 of 98
Old school. Hotdogs on sticks.
post #93 of 98
Thread Starter 
Quote:
Originally Posted by jeoberg View Post

Old school. Hotdogs on sticks.

SWEET!

post #94 of 98
Quote:
Originally Posted by lazykitty View Post

My little flat after it rested. Moist, lots of flavor and cut like butter






Oh, my. That is glorious. I hope it tasted as good as it looked. I think this will be my next project. How did you do it?
post #95 of 98
Hotdog meets fire and gets a little heated.



post #96 of 98
Thread Starter 
Quote:
Originally Posted by jeoberg View Post

Hotdog meets fire and gets a little heated.



I am glad you had a safe and happy 4th. Thanks for sharing.

Happy smoken.

David

post #97 of 98

Well....Having recently moved to Alabama from Pittsburgh, PA, I got cajoled by my Bama sweetie to cook up a few butts and a mess of Dutch's Wicked Smoked Beans for a 4th family reunion...So I fired up my Grand Hall smoker and took it through it's paces. Well folks....they tore it up!All gone ByeBye Hee! I was lucky to get get a morsel...(lucky for me I stashed a container for later at home!

They seemed surprised this old yankee could do Q!

Course now they know where I live!!

post #98 of 98

As I mentioned on sheet 2, I made the Baby Backs on the 4th, and I did end up making my first batch of ABTs for my neighbor's party yesterday (Saturday):

 

http://www.smokingmeatforums.com/t/144495/my-first-crack-at-abts#post_1014671

My wife had to work yesterday, and she was very upset that I didn't save her any.wife.gif  And she doesn't even like spicy foods!?!?! Sometimes I just can't figure her out. I guess it's that Venus/Mars thing...

 

All I need are some Jalapenos to make another batch today, so needless to say, I'm heading to the store in a few minutes.

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