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
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
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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!
Here's my list of stuff that I made.
The Dingman (Early Bird Breakfast)
- Fried Egg
- Taylor Pork Roll
- Thick Slice Ham
- American Cheese
- On a Kaiser roll toasted in gobs of butter
- Wooohooo, there was a left over "Dingman" that I had for breakfast the next day!
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"...
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
- 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°+.
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
- Creole/Brown Sugar
- "Scarbelly, Creole Bone Sucking Wings" on the Schwenker.
- "Scarbelly, Mad Hunky Bone Sucking Wings" in the oven.
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)
- 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
- 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
- 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.
- Combine the first 7 ingredients and mix well, set aside.
- Slice onions and peppers sauté until tender, set aside.(optional but makes for easier rolling, another option is to chop the peps and onions).
- 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.
- Remove Sausage from refrigerator and cut along the sides of the Ziploc bag.
- Spread the tomato paste mix onto the sausage, followed by green peppers, onions, mushrooms, black olives, pepperoni then last but not least mozzarella.
- 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.
- Cook at 250° till an internal temperature of 160°.
- Cool for 1 hour before slicing
Panini (Turkey) Fattie
- 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
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.
- Chicken strips (breast meat)
- Pineapple Habanero Sauce
- Can of peaches chopped
- 1/2 cup white Vinegar
- 1 cup Brown Sugar
- Crisped Bacon 6 slices
- Chop bacon and crisp in a skillet, remove from pan and set aside.
- Mix all glaze ingredients in a non reactive pot after glaze bubbles, remove from heat and cool the glaze
- Slice and skewer chicken, place skewered chicken in the pan,
- Add bacon to cooled glaze and mix thoroughly, Pour Glaze over chicken, work glaze over all surfaces of the chicken, cover and refrigerate.
- Place pan of chicken over fire, once glaze bubbles, remove chicken and Cook chicken over fire (make sure to get a little char.
- Place the hot chicken back into the glaze, coating liberally.
- Keep warm and serve, do not serve hot!
- Top Round
- Hot Sausage
- Diced Tomatoes
- Green Peppers
- Beef Broth
- Knob Creek Bourbon
Some spices are added, a bit of cracked pepper, a tablespoon or two of garlic salt, and a tablespoon of chili powder.
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.
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 1 can of Coke (Not diet, you want the sugar)
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.
If you know who's print this is, please notify ME so I can link to them.
- 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
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.
- My lineup.
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