What is cooking tonight or this weekend?

[chainsaw]

I got a replacement MES box for the one that died under warranty. Have a loin $1.19 lb. Several half slabs of ribs, some neck bones, jumbo hot dogs. A whole chicken. A shoulder for a gathering. So as soon as I establish the replacemement will hold a temp, I will be smokin again!

 

[chainsaw]

My homade bbq sauce when I was 20-(long ago) :
reg. bottle catsup
3 tbsp molasses
2 tbsp brn sugar
3 tsp lemon juice
3 tsp vinegar
1/2 tsp Louisiana hot sauce (or more if you like it hot)
tbsp horseradish
tbsp chopped garlic or powder
one small oinion
tsp dry mustard
1/2 tsp celery seed
tsp Wright's liquid smoke
dash sage (more for pork or poultry)
salt to taste
fresh ground black pepper tsp+

Has a slow burn, with a "twang"

 

[eman]

Not smoking or qing this weekend.
It's goober time!
Boiling 2- 40 lb sacks of peanuts for the freezer sat.
1 ,sack w- crab boil and 1 sack w/ just salt.

 

[chisoxjim]

It will be spares, I called and reserved a rack of spares from the butcher(when I called him in the past he said it was best to call and reserve the spares since he does not order them, & he cuts the spares from the couple of hogs he gets each week). I am plan on confirming this bit of info, as this would be a major selling point for me as opposed to getting spares that were processed in a plant.

I am also hoping to tackle my first chuckie for some beef sandwicehes sunday.

no rain in the forecast, but cool temps(global warming at it again), so it should be a good weekend to bbq

 

[richoso1]

This weekend I've got a pork picnic shoulder I plan on pulling. Just waiting on the thaw.

 

[smokinwoodside]

Smoking pork ribs and a couple shoulders if possible. Got a new smoker to break in ;-p

 

[deltadude]

Have two birthdays to celebrate this Sunday, so waiting to hear what they want. But there will be lots of good food. Know the boys they will go for ribs.

Some great recipes have been posted...

Keep up the great work..

If anyone tries one of my recipes let us know how it went.... thx

 

[smokingillini]

Starting 2 butts late tonight. I will be hanging out in the chat room while I am doing it. Golf and Que tomorrow. What a perfect day.

 

[tasunkawitko]

here's what i've got going this weekend:

http://www.smokingmeatforums.com/for...ad.php?t=81017

 

[deltadude]

Tonight we grillin and chillin.

Simple fare:

Grilled Hamburgers with garlic tapenade,
Grilled smoked steak fries
Fresh Corn with smoked chilis
Tossed Salad.

The grilled smoked steak fries are season med size potatoes 2 hours in smoker at 225. Then sliced into fries and brushed or toss with EVOO and light bbq seasoning, then grilled till crisp.

The corn with smoked chilis.
Either fresh cooked corn on cob then take all kernels off. Or Frozen corn. If fresh melt enough butter to coat corn in pot, add 1 minced grilled jalepeno and 1 to 2 tbsp of minced onion, stir until onion is cooked and add to hot corn, season with kosher salt, fresh ground pepper, a dash of garlic powder. Toss with some a little chopped cilantro for color, and serve. I use 1 jalapeno for every 3 cups of corn.
The jalapeno I grill until skin is black, put in either small paper or zip lock bag, it will steam and the skin will peel right off.

 

[scarbelly]

Got a pork shoulder currently stalled at 150 sitting in the smoker - should be done by noon - taking it to a pool pary later - 104 here today

Roasting coffee while we wait for the pork

Smokin mixed nuts tomorrow

 

[glgoodwin]

Sunday I am going to fill up the smoker. I like to BBQ a ton of stuff so that I can freeeze the left overs for the week to come.

This weekend I got a pork butt thats 4lbs, 1 rack of spare ribs, 5 chicken thighs, 5 chicken drums and either a fattie or meatloaf, not sure which yet.

Q to come as the smoke gets started early tomorrow AM.

 

[deltadude]

Turns out the boys want their birthday dinner on Monday, so ribs have to wait a day.

So for Sunday will do a chuckie..... I think, since the wife picked it up at Cost Co and repackaged, it is frozen and can't tell what it is.

 

[deltadude]

My wife is from Florida, and each year her sis, sends her a case of canned boiled peanuts. I tried em, there is too much west coast california in me to appreciate em.

But what do you expect, I put sugar on my grits until I married her and learned how to eat grits.

 

[ellymae]

Fired up the Egg last night (just before the sky opened up) and put on an eight pound shoulder about 10pm. Six pound brisket flat went on at 3AM. The shoulder came off at 7:30 and 2 racks of spares took it's place.
The shoulder is napping in the magic cooler.
Now it's off to make the slaw and finish cleaning up.
The rain is gone and the sun is out - should be a good pool day.

Have a good one everybody!

 

[deltadude]

Just returned from Costco to pickup ribs for boy's birthday dinner tomorrow.
Dang Baby Backs were $3.39 a lb. That is highest price I have ever seen at Costco for BB. Spareribs were $1.79, so guess which I picked. Instead of 3 racks of BB, I got 4 racks of spare soon to be st.louis cut.

 

[deltadude]

Boys Birthday Bash was a good time. We had 4 racks of Spare Ribs, I had planned on trimming to St.Louis cut, but there was a pic in another post of some great looking spares with no trim, so I basically did these with no trim. The family is so used to me doing St.Louis style that I got complaints about the extra fat and gristle. So back to St. Louis style...
We downed a case of Costco's Kirkland brand mixed micro brews.
(Amber Ale, Pale Ale, Hefeweizen, German Lager), not bad.

These pics are out of focus, either I moved or I forgot to hit the button for a focus. Sorry.
You can see good pullback, on the left rack, the other racks the tips are facing so you can't see but they had good pull back too. The 2nd pic is really out of focus, there are 3 racks cut up on the table. The meat had good tear tension then clean bone, not fall off the bone tender.
This cook was 4 hours 225, foil 1 hour + with apple juice, light baste of BBQ sauce on meat side only, and 30-40 minutes more in smoker, then grilled with 3 or 4 coats of sauce both sides, turned about same number of times.

 

[deltadude]

Wife said she picked up some small pork shoulders at Costco.
Got em out of freezer and they were Pork Sirloin Tip Roast, or so the package said.

Well overnight with my standard butt rub, then put em in the MES, smoked and cooked them about 5 hours, foiled at 155 and took off at 180. I may have ruined the meat, as this isn't tough meat like a butt. We had so much spare ribs left over from last night, no need to cut this till tomorrow. I'm sure it will be good enough for sandwiches. When I foiled I poured some cabernet sauvignon in the foil too. Man that smelled so good, when I took them out of smoker it took some real discipline not to open the foil and do a taste test

I got some family feed back on Monday's BDay Bash ribs. They liked the new flavor kick. Sorry I'm not a big guy on making BBQ sauce, so for Ribs, my standard has been about 1/4 honey 3/4 Cattlemans. If someone wants hotter I do 1/4 honey 3/4 Cattlemans and depending on how many beers I have had, 1/8 to 1/3 cup of Franks Wing Sauce, plus juice from foiling. But this last time I doubled the fresh ground black pepper in my rub recipe. This gave a real nice after bite spice taste that stayed with you. Not hot, just a pleasant spice taste that kept you tasting the rib you ate two minutes earlier.

 

[pineywoods]

Those ribs look good

 

[chisoxjim]

Just menu planning for the holiday weekend going on now, I am doing BB ribs & a second attempt @ BBQ spaghetti for Saturday. I am going to do a second meatloaf on the smoker on Sunday, and Monday, I may just grill.

For Chicagoland meat buyers:

Caputo's has 3 packs of BB Ribs on sale this week for $2.69/LB.

Brookhaven Markets has family packs(I am guessing 2 per pack) of BB ribs on sale for $2.89/Lb.

The ribs I have bought at each of these places in the past have been good, and not injected with the salt solution.