It's Friday - What's cookin'

[fatback joe]

My kids have a swim meet on Saturday that should eat up most of the day, Sunday the plan is 3 slabs of ribs........

What's happening at your place?

 

[thunderdome]

I've got that pork shoulder defrosting now. I'm hoping to rub it down tonight, and cook on Saturday. I'm headed out of town Sunday (my usual smokin day).

I'm going to shred it up and this time and then vacuum seal the stuff we don't eat and freeze it. Never even considered this previously

 

[porkaholic]

Two fatties smoked yesterday to take to bridge for treats tonight. After work salmon goes in the brine for smoking on Saturday, along with a few more fatties for the next week. Then I am trying buffalo legs for a Christmas Eve party, first time for this one. Looking forward to all of this.

 

[gunner69]

Still have to work tonight so I've got a small Tri-Tip that I rubbed this morning and it will be going in around 9am for dinner tonight...



Just woke up and the wife had been tending to it for me.. I couldnt get a whole pic of it but here is the end result it was so tender that I couldn't slice it...

 

[silverwolf636]

For dinner we're having smoked pork chops w/some magik dust rub. Saturday tho, breakfast it's goin to be a breakfast fatty w/scrambled eggs and home fries in it. Saturday night it's KC ribs.
--ray--

 

[blue]

I;m making 10 pounds of Polish sausage this weekend. Tri tip looks good.

 

[bigtrain74]

I got to racks of ribs defrosting as we speak, plus a corned beef to mark pastrami...

 

[deltadude]

Thursday I made a Beef Stew, that was yummy, according to all 6 of us who ate it.

I am preparing for our year end family dinner, this is a big meal for about 15-17 of our family, usually several days after Christmas (each family does own thing on Christmas due to distance). Since all the kids are adults the dinner has evolved to each coarse being served separately vs everything on the table at once. The purpose is to foster conversation transforming the meal from our usual wolf it down and get back to tv or fun and games. Now the meal lasts about 90 minutes, and we get a talk if all goes well.


Hors d'oeuvres
• BBQ Smoke Spare Ribs w/sweet asian glaze
• Smoked Manchego cheese on Bruschetta with Honey Brown Butter Sauce
• Need a Veggie something

course
1st , New England Clam Chowder
2nd, Endive - Radicchio salad with Sherry Truffle Vinaigrette
3rd, Shrimp 3 ways
• Shrimp with Toasted Garlic
• Shrimp in Walnut Sauce
• Cilantro Lemon Shrimp
Main Coarse
• Roast New York Strip Loin with Garlic-Herb Crust
served with Mushroom Wine reduction sauce
• Roasted Crimini Mushrooms
• Crusted Smashed Garlic Potatoes
• Green Beans with Shallots and bacon

Desert
• Undecided

So back to the main topic "whats cookin"?

Saturday I will do a trial run on my clam chowder recipe. (I have used this recipe many times, but each time I have slighly modified it and improved it, and hopefully I can fine tune it a little more. The actual meal batch will be cooked the night prior.)

Sunday I will do a trial run on the garlic shrimp and figure out a veggie hors d'oeuvre.

Thanks for this thread I worked out most of the menu answering this thread.

 

[abomb]

Sunday I am going to do some spare ribs, bologne and abt's. This is only my second time to smoke anything and will be my 1st to smoke ribs, bologne and abt's but I caught on really quick and I am ready to load the smoker down. Plus I got a new GOSM gasser and I am ready to break her in. I think this will be a good load to do it with. Happy Friday!!!

 

[evo 9 guy]

Smoking a 6 or so pound pork shoulder tonight/tomorrow morning. Need done by noon tomorrow.

 

[flash]

Couple of Rib-eye steaks on the grill
Fresh Broccoli from the garden
Corn on the Cob
Red Wine with Beer chasers.

 

[bmudd14474]

Making Italian sausage. Thats it so far

 

[forluvofsmoke]

13-1/4 lb packer...I'm thinking smoke it whole with the fatcap intact...haven't done one this way since my SNP's maiden smoke about 15 months ago. I'll make burnt ends from the point, of course...we love 'em!

Gotta get my dry rub formulated yet, so I can start the smoke later this afternoon for Saturday's dinner.

Man, I just did a trimmed/seperated point/flat last days off...brisket's gotta be towards the top of my favorites list.

Eric

 

[chisoxjim]

I dont have alot of propane left for the GOSM, and not planning on buying anymore before I put it into semi-retirement.

So maybe a chuckie or chicken wings, legs, or thighs.

Probably leaning towards doing some pork carnita's on the stove top.

 

[meatball]

I'll be curing some jerky that I'm making for gifts early next week. We're having burgers tonight and I'm thinking I may smoke one or two - the wife won't want hers smoked.

 

[downstatesmoker]

I've got 10lb's of pork bellies in the fridge, cure went on them last night and will be sitting till after Christmas.

I've got a close to 15lb packer in the fridge. Going to trim it up, inject, and rub tonight. Will be smoking it up tomorrow.

 

[kozmo]

Got pork chops ready to rub in the kitchen at the moment, will be throwing them on the grill for a quick dinner so I can run out and get parts to make a smoke generator tonight....wish me luck

 

[abomb]

I was going to smoke some burgers earlier this week but decided not to cause I didn't know how they would turn out. How do they do? What doesn't your wife like about them?

 

[polishmeat]

ABOMB,

I'm digging your avatar.

I got wings 'a plenty on the GOSM. Bathing them in franks sauce+butter last 30 min.

 

[fire it up]

Nothing here, gearing up for the first Winter storm.
Having homemade cream of broccoli soup and later going to make some smoked turkey and mashed potato croquettes.