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Manday 4

post #1 of 17
Thread Starter 
Well its over and I finally got around to completing the video, had some uploading issues, my apologies to the folks that already read the bits and pieces of this event I already posted.
 
I'll try to edit the post to make it Family Friendly lol.
 
 
 
Rich's 4th Annual MANDAY

(Meatzapalooza 2014)

Call out sick, Drink Beer, Whiskey and Cook Tons of Meat on Fire party!
 

No Woman or Kids allowed

 

DECEMBER 12, 2014

 

RAIN OR SHINE


Time 9 am - the wife gets home

email or call to reserve your spot today
Rich

 


Bring your MEAT and Schwenk it, Roast it, Smoke it, Fry it, Grill it, whatever the hell you want.


Bring some different alcoholic beverages for sampling and sharing.

Killians on tap!

 

No VEGETABLES allowed (EXCEPT Kens, "Popper Dip")

 

Early Birds Breakfast to kick off the event.... Meatlovers Breakfast Sandwiches, Ham, Pork Roll, Sausage, Bacon, egg and cheese, Irish Coffee and Vodka and OJ

 

This invitation is Non Transferable

 

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Follow up e-mail
 
Subject Line: 4th Annual MANDAY ...Woman do not read, unless you are on this forum!!
 
 
I know I shouldn't have to tell anyone this but here it is anyhow..........
 
Please drink responsibly and if you plan on getting juiced, you have two options, Make arrangements for a ride or bring a sleeping bag and crash in the basement, but rest assured I am not an innkeeper and you are on your own, If the dog is annoying you, TOUGH, I have to deal with it so will you!!

I will not get you a pillow, I will not fluff your pillow, I will not get you a blanket, I will not tuck you in and I will probably be in a Coma by 8pm, Remember this is MANDAY not MOMDAY!

 
I don't want to hear owwwh, the ground is too hard.... deal with it be a Man and MAN the @#$% up!
I will not be dealing with any angry wives I would rather shove ****ed off wasps down my pants while getting a root canal with no pain medicine, covered in fire ants!
I especially don't want to **$$ off my wife!
 
Bring your LIPITOR and I HOPE TO SEE YOU ALL THERE!!!
 
So it was said,
So it shall be written.
 
Sorry if any of our female counterparts read this.

 


 
Now since that is out of the way, lets go onto the good stuff!
I spent most of the day with a video camera so I did not get too many pics, but there is a video at the end.
 

 

Here's my list of stuff that I made.


The Dingman (Early Bird Breakfast)

Heart Attack on a bun!
  • Fried Egg
  • Taylor Pork Roll
  • Thick Slice Ham
  • Bacon
  • Sausage
  • Pepperoni
  • Salami
  • Provolone
  • American Cheese
  • On a Kaiser roll toasted in gobs of butter

 

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  • Wooohooo, there was a left over "Dingman" that I had for breakfast the next day!

 

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Scarbelly Bonesucking Wings
The only way to fly!
 

When you break the wing off the drumette the meat is so tender you can literally suck the meat right off the bone, like you would when eating crabs, that's the reason why I now call these Bonesucking wings.

So I'm going to refer to these as "Scarbelly Bonesucking Wings"...

 
For the Scarbelly Bonesucking Wings (RIP Gary) I made an injection of 2 parts Franks Red Hot and 1 part Scotties Creole Butter.
 
Scottie's Creole Butter

Kudos goes to Scottie Johnson from Chicago. Scottie is on a Championship Barbecue team named CancerSucksChicago.com if you use this recipe, stop by and thank him, better yet, hit the Donate Button and make a donation. I just did and it only takes a second using PayPal.

 

  • 1 can beer of choice
  • 1 pound butter (I used unsalted because this will be added to the Franks and the wings seasoning is salty as well)
  • 1 tablespoon Big Time BBQ Rub (I used Tony Chachere's Creole Seasoning)
  • 1 tablespoon paprika (I used 1.5 tablespoon paprika)
  • 1 tablespoon freshly ground white pepper (omitted due to cost)
  • 1 tablespoon sea salt (No salt added)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard (I used 1.5 tablespoon dry mustard)
  • 1 tablespoon freshly and finely ground black pepper (I used 1 teaspoon)
  • 1 teaspoon cayenne

Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.

 

Yield: About 2 1/2 cups
Heat Scale: Medium

Directions

  • Warm the Creole butter and add 1 cup of creole butter to 2 cups of Room Temperature Franks Red Hot.
  • Fill the injector, Place wings in a bowl and inject over a larger Pyrex type dish.
  • Inject wings, smaller amounts in several places works best. 
  • Add some blue cheese and chopped celery to the drippings from the injection and add more marinade if needed. Coat wings liberally
  • Dust lightly with Mad Hunky or Tony Chacheres Creole Seasoning, place back in dish.
  • Cooked over fire or Cook in smoker at 300°+.
I made two batches of these, one was "Mad Hunky" and the other was "Tony Chacheres Creole Seasoning" and Brown Sugar.
I was amazed at how easy it was injecting the wings, especially the wing end, it was pretty neat watching them puff up when being injected. I did have a couple "squirters" one shot all over my camera, oops.
 
if you want these real hot, add 1 tablespoon of Cayenne to the Creole Butter in place of 1 teaspoon.
For milder wings, use 2 parts creole butter to 1 part Red Hot and cut the "Mad Hunky Hot Whang Rub" in half or third with brown sugar


 
 
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  • Creole/Brown Sugar

 

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  • "Scarbelly, Creole Bone Sucking Wings" on the Schwenker.

 

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  • "Scarbelly, Mad Hunky Bone Sucking Wings" in the oven.

 

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These truly are amazing, I am not one to give into all the hype, so I had to try these on my own, give it a shot, you won't be sorry!




SQWIBS Drunken Dogs
 
  • 1 1/2 cups ketchup
  • 1/4 cup barbecue sauce, something like KC Masterpiece (heavy in molasses)
  • 1 cup brown sugar, firmly packed
  • 1 cup Bourbon or 1 cup Southern Comfort
  • 1/2 cup water
  • 2 lbs Cocktail wieners (use all beef it makes a huge difference, trust me)
  • 1 onion, finely chopped
  • 16 oz, of peaches and syrup (variation chopped pineapples (crushed is ok))
  • 4 slices of crisped bacon and crushed

I'm not feeling this recipe so much, the sauce is awesome but you really need to use all beef franks make sure to get the Hillshire Lit’l Beef Franks® not the Hillshire Lit’l Smokies® (Pork, Turkey), if you can't find all beef cocktail franks, don't even bother making this.



Praline Bacon (Never made)

Praline Bacon Recipe (original recipe here)

  • 2 lb. Good quality thick cut Bacon
  • 3/4 Cup Karo Syrup
  • 1-1/2 Cup Brown Sugar
  • 1-1/2 Cup Pecans, toasted and chopped

 

  • Preheat the oven to 400°F.or in the smoker at 300°+I placed these on the GOSM at 250 for 45 minutes, higher temps would be better, but I was smoking other things.
  • Place a wire rack on a sheet tray.
  • Lay the bacon side by side on the rack, place in the preheated oven for about 15-20 minutes,
  • while the bacon cooks a bit, Combine the toasted Pecans and brown sugar
  • when the bacon is sizzling and starting to brown around the edges, remove from the oven/smoker
  • Coat the bacon in the cane syrup
  • Cover generously with the Pecan/brown sugar topping.
  • Place back in the oven for about 10 minutes more or until the topping is bubbly and the bacon is good and brown. Let cool.

I used a bowl and dipped the bacon into the syrup then dipped into the pecan/brown sugar mix, coating both sides.

As the Praline Bacon cools it will set up and have a nice chewy bite to it.

 



Supreme Pizza Fatty
Wow, it all fits!!
  • 1 teaspoon Garlic powder
  • 1 teaspoon Oregano
  • 1 teaspoon Sweet Basil
  • 1 teaspoon Crushed Red Pepper
  • 1 teaspoon Salt
  • 2 tablespoons Grated Parmesan Cheese
  • 6 oz Tomato Paste
  • 1 green Pepper sliced
  • ½ Onion sliced
  • ¼ cup sliced Black Olives
  • 1 cup chopped Mushrooms
  • Pepperoni slices
  • 1 lb. JD Italian
  • 2 cup Mozzarella
  • Bacon
(This is an overloaded fattie, be careful)
  1. Place JD sausage in a 1 gallon Ziploc bag, roll out flat and place in refrigerator or freezer for firming, this will make it easier to remove from the Ziploc bag.
  2. Combine the first 7 ingredients and mix well, set aside.
  3. Slice onions and peppers sauté until tender, set aside.(optional but makes for easier rolling, another option is to chop the peps and onions).
  4. Layout a bacon weave on plastic wrap. * use a rolling pin to make bacon weave larger and fit together better, works great for odd sizes bacon.
  5. Remove Sausage from refrigerator and cut along the sides of the Ziploc bag.
  6. Spread the tomato paste mix onto the sausage, followed by green peppers, onions, mushrooms, black olives, pepperoni then last but not least mozzarella.
  7. Roll sausage using Ziploc bag until completely sealed, roll off of Ziploc bag onto bacon weave and roll bacon weave using plastic wrap, wrap tightly in plastic wrap refrigerate overnight.(Do not roll this like a pinwheel.
  8. Cook at 250° till an internal temperature of 160°.
  9. Cool for 1 hour before slicing
I prefer doing these on my GOSM and not the pit.
 
I was going to make 2 of these, but on a whim I packed this one SO FAT and at 3.5 pounds it's plenty, It was a bear rolling but I figured if it opened at the seam, I would just smoke it like an open face or canoe style sandwich.
 
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Panini (Turkey) Fattie
Cheese Ooozer!

 
  • 4 slices Provolone
  • 4 slices American Cheese
  • 16 slices of thin Deli hard salami
  • 4 slices of thick Deli ham
  • 6 slices of thick Deli turkey
  • 1 lb of bacon 14 pieces

Set cheeses on counter to come up to room temperature
Layout an 8” x 8” Bacon weave on plastic wrap.
Place on bacon weave in following order, Turkey, provolone cheese, ham, American cheese, salami.
Roll up as a pinwheel on top of bacon weave then roll bacon weave

Cook at 250 for 2 -3 hours.

 
I usually serve these Sliced on a "Grill toasted" roll Panini style. Bacon weave was rolled out with a rolling pin to thin out, make larger and close up the large gaps.

 
Lost half the cheese on this cook!
 
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Pineapple , Peach, Habanero, Bacon, Chicken Skewers
Heat meets Sweet!
 
Ingredients
  • Chicken strips (breast meat)
  • Pineapple Habanero Sauce
  • Can of peaches chopped
  • 1/2 cup white Vinegar
  • 1 cup Brown Sugar
  • Crisped Bacon 6 slices
 
Preparation
  1. Chop bacon and crisp in a skillet, remove from pan and set aside.
  2. Mix all glaze ingredients in a non reactive pot after glaze bubbles, remove from heat and cool the glaze
  3. Slice and skewer chicken, place skewered chicken in the pan,
  4. Add bacon to cooled glaze and mix thoroughly, Pour Glaze over chicken, work glaze over all surfaces of the chicken, cover and refrigerate.

Cooking

  1. Place pan of chicken over fire, once glaze bubbles, remove chicken and Cook chicken over fire (make sure to get a little char.
  2. Place the hot chicken back into the glaze, coating liberally.
  3. Keep warm and serve, do not  serve hot!

 

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Dutch Oven Meatzapalooza Stew
aka: Throw it in there stew
 
  • Bacon
  • Chicken
  • Pork
  • Venison
  • Top Round
  • Bratwurst
  • Hot Sausage
  • Diced Tomatoes
  • Green Peppers
  • Onions
  • Butter
  • Beef Broth
  • Potatoes
  • Carrots
  • Knob Creek Bourbon
  • Spices

Some spices are added, a bit of cracked pepper, a tablespoon or two of garlic salt, and a tablespoon of chili powder.
No measuring, just dump it all in there!


 
St. Louis Style Spare Ribs


Rib Rub:
Robert Irvine Inspire Rub

  • 3 tablespoons light brown sugar
  • 1 teaspoon cayenne powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons white pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon dry mustard, such as Coleman's 
  • 1 tablespoon course black pepper
  • 5 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon ginger powder

Blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed.

 

Mop

  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1 can of Coke (Not diet, you want the sugar)


BBQ Sauce:(Glaze)
Robert Irvine Inspire Glaze (w/SQWIB tweaks)

  • 3 cups ketchup
  • 1 cup brown sugar
  • 1 cup Cider vinegar
  • 1/2 cup white vinegar
  • 3/4 cup Yellow Mustard
  • 1/3 cup Worcestershire sauce
  • 1 teaspoon
  • 3 dried crushed cayenne peppers
  • 1 tablespoon sea salt

 

In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat. Cook for 5 to 6 minutes to blend flavors. Remove from the heat and hold until using. Yield: 1/3 gallon.

Ribs are rinsed and Silver skin removed

Mopped in Soy/Worcestershire/Coke then the rub is applied both sides

Placed on the pit with a drip tray, bone side down @ 225-250 mopped and flipped several times, after 3 hours I start building the glaze, alternating between the above glaze and sweet baby rays

After ribs pass the bend test, they are placed over the fire (direct heat) to setup the glaze and for a slight char.

 

 

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Philly Style Pork Picnic and Butt
SQWIB Style


 
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Skyline was taken from the internet, I can not find the designer to link back to.
If you know who's print this is, please notify ME so I can link to them.
 
SQWIBS Philly Style Rub
I updated  this rub for 2014
Ingredients
  • 2 cup Montreal steak seasoning kosher salt
  • ¼ cup of coarse salt
  • ¼ cup of each, basil, oregano and rosemary
  • 1  cup Minced Onion Flakes
  • ¼ cup Garlic powder
  • ¼ cup Chili powder
If using the drippings in a finishing sauce be careful, this is a salty rub. I either Omit the 1/4 cup of Kosher Salt or use low sodium broth and or ingredients when making the finishing sauce.
 

 

Picnic and Butts are trimmed.

Mopped in Soy/Worcestershire then the Philly Style rub is applied both sides.

Placed on the pit with a drip tray, did not use drippings this time.

 

 

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  • My lineup.

 

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  • Cheese and Purple Jesus Table (Moonshine)

 

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  • Coffee area and Apple Pie Moonshine

 

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  • Bacon, Chicken Skewers. aka: Rotten Road Kill with Earth Rub on a Stick

 

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  • Marinated Tri-tip

 

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  • Smoked Hungarian Sausage

 

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  • Yes! We had beer!! And as always Killians on Tap

 

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How was it? Check out the video.

Sorry for the crappy res, I have tried 4 different video hosting sites and get locked out because of the music, original file was 1 gig and looks awesome on my 55" TV with an Ice Cold Killians in hand.
 
 
 

Manday 4 2014 finite by sqwib1
Edited by SQWIB - 12/23/14 at 7:33am
post #2 of 17

Looks like a great day of Smoking and drinking!

post #3 of 17

Damn... I think I need to start one of these in my neighborhood. Great job buddy!

post #4 of 17

Dang it looks awesome and what a great line up of food and beer, Great end to the invite 

 

Nice job Sqwib as always - Well done sir!!! - Sure wish I live closer.

 

A full smoker is a happy smoker and yours looked happy happy happy all day long!!!!

 

DS

post #5 of 17
Thread Starter 

Thanks guys, just wish I could figure out how to get the Video to play in 1080

post #6 of 17

What an awesome looking spread. I do have to say that it made the sandwich I was having for lunch seem awfully boring. lol. Thank you so much for posting all of the great recipes as well!

 

Jeff

post #7 of 17

Holy Wa !   Amazing spread, great job Sqwib !!!   :77:   :points:

 

When I die I could end up at this event, that'd be Heaven

post #8 of 17

What a spread of culinary delights ! Nice job and looks like a lot of hard work Hard to get a good buzz with all that good food !:icon_biggrin:   :points:

post #9 of 17

Dam what a feast. Wanna come to Florida to help cook for the Bama game! Awesome looking grub! I need to put one of these days on the radar for when the wife is on a business trip:biggrin:

post #10 of 17

Great job! Gonna try something like this next summer when all the girls go on their annual Reno trip!

post #11 of 17
Hi Sqwib, looks liked you had a great day"

Good looking food and plenty of it, and a few soar heads the next day?

Smokin Monkey 🇬🇧
post #12 of 17

Just watched the vid, nice one . I really like your spinning cooker over the open fire . Please show a picture of the whole set-up sometime ,that would work perfect up at my camp.

post #13 of 17
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Just watched the vid, nice one . I really like your spinning cooker over the open fire . Please show a picture of the whole set-up sometime ,that would work perfect up at my camp.

 

 

Here ya go.

post #14 of 17
Wow SQWIB. Looks awesome...
post #15 of 17

SQWIB, thanks for posting your plans , I didn't realize the name of the cooker was schwenker, I will definitely be building one of these this spring !

post #16 of 17
I wish I lived closer!!!! That looks like an amazing day.....

I just ate and I am hungry after seeing this.
post #17 of 17
Hey Sqwib, just clicked on your link to the build, and read about its origins.

I am Going to the Mosel Valley over the New a Year and have marked Saarland as a stop over. I will be looking out for these and see if I can get some pictures of them in action.

Smokin Monkey 🇬🇧
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