what's cooking this weekend?

[tasunkawitko]

Alright, folks - here's the weekend menu!

Saturday Lunch - Florida-style Country-Style Ribs (similar to my first effort) mopped with ponzu and mountain dew; possibly bananas Foster for dessert

Saturday Supper - Smoked beef chuck roast (prepared as a brisket would be) with corn on the cob and ABTs (variety to be determined, perhaps seafood?)

Sunday Brunch - Scrambled egg, spring onion, cheese and hash brown fattie, basted with chokecherry syrup, on white or 9-grain-wheat toast (one smoked, one not smoked), to be delivered to Melissa's place of work

Sunday Supper - Traditional Eastern Carolina pulled-pork barbecue with RIVET'S black-eyed peas (as close as I can make them with local ingredients) and watermelon for dessert

Hope I have enough charcoal! Right now, I am looking at doing everything in Hickory, mostly because I can't see using alder on beef or pork - or what do you think?

Throughout the weekend, I'll also be smoking a couple of batches of deer jerky for some friends; for this, I am strongly leaning toward a modest amoutn of hickory.

Let me know what you think of the proposed menu - this is pretty ambitious and I'm definitely open to any suggestions!

 

[smokingillini]

That's quite a menu for this weekend. I wish I was eating at your place!

I am starting 2 butts tonight for a cookout tomorrow. I am also making slaw and bbq sauce to go with it. Not sure what I am going to do for the sauce yet, but I always whip something up.

 

[gnubee]

Going to do a Fish pie I saw on The British Hell's Kitchen show.

Its basicly a veloute sauce with fish chunks then covered with a piped layer of mashed potatos then baked in a Dutch Oven.

 

[tasunkawitko]

good luck, guys ~

gnu-bee, that sounds great! let us know how it turns out, with recipe, method and q-view if possible ~

 

[richoso1]

I'm going to sear and smoke a pork picnic shoulder blade roast... that's it my friend.

 

[rio_grande]

Well big weekend here.
fri prep ABT both jap and anaheim marinate and fridge 2 butts and 2sides if the kids ever go to bed!
sat start butts late afternoon and toss in some chili relenos stuffed with motz and sausage.
sun morn pull and rest butts toss in ribs and abt's with some baked beans and one other yet to be determined side. in my spare time i will make sauce.
2pm feed bag goes on!!

 

[rickw]

On Sunday we are doing a couple racks of ribs, a 5lb whole chicken and some ABTs. That's about it for now.

 

[tasunkawitko]

alright - i've taken the chuckie, the butt (8 lbs) and the CSRs out and brushed them first with a citrus punch containing orange, tangerine and lemon juices. after that, i slathered on some of TJ's mustard slather:

http://www.baitshopboyz.com/forum/fo...TID=17600&PN=1

next, for the CSRs and pork butt, i applied a generous sprinkling of durkee's pork rub - very good stuff and i wish i could duplicate it.

for the chuckie, i applied durkee's kansas city steak seasoning, which is basically sea or kosher salt, cracked black pepper, granulated garlic and onion, red pepper flakes and a couple of herbs that i can't quite pick out, perhaps thyme and rosemary.

these are all covered and sitting in the fridge overnight, waiting until tomorrow, when i will apply a little more rub and then smoke with hickory.

i'll assemble the fattie (for sunday brunch) and the ABTs tomorrow morning.

we are shooting for lunch around 230-3pm, since that is when my wife is off work, and supper later, maybe 7 or 8pm.

for sundays supper, i am going to be grateful that i BBQd the pork shouldere on saturday, since i will be working most of the day on rivet's black-eyed peas!

 

[smokingohiobutcher]

Well I've got a party at my house for a few friends on sat.
12 half racks of backribs...36abts.....36stuffed mushrooms wrapped w/bacon...2 dozen sweet corn...macaroni salad...cheesy potatos...5lbs of Mrs SOB's tangy meatballs...with Ice cream and fixins,and black cherry jello fruit parfait for dessert! whooo i'm tired!!! where's my bourbon?!?!

 

[hoser]

We've actually been invited to someone else's Q for a change LOL.
Just making a batch of ABT's to take with us .

 

[mballi3011]

I think we'll do some traveling. What do you think maybe start out at Tsunkawitko's for saturday and travel to then jeff's for dinner then go to rogers for sundays lunch and a quick stop at sob's for sunday dinner hows that sound for a weekend of bbq. I got the gas card and we are off.

 

[tasunkawitko]

before i turned in last night, i mixed the filling for the ABTs:

a package of crream cheese
about 3 oz of canned, flaked crab
a teaspoon or so of old bay
a dash of mrs dash
a spash of worcestershire sauce
5 drops of tabasco
a spoonful of chives and
a handful of fancy-shredded-sharp cheddar cheese

mixed it all up, tastes great! put it in the fridge. will assemble the ABTs today.

plenty of food going on the grate today - if you drop by, bring a side dish!

 

[rivet]

I'm with you Mballi! Let's roll!

 

[tasunkawitko]

ok, folks - meat was on @ 0930; noow it's 1100 and time for my first mopping. mop consists of:

1/2 cup mountain dew
1/2 cup orange/tangerine/lemon citrus punch
2/3 cup ponzu (see my asian flavor review)
1/3 cup extra virgine olive oil

here's a pic of how things are looking so far:

after spritzing the "top" side, i flipped everything over, spread evertything out a little, and also switched places so that the chuckie was in the middle and the butt was on the left. things moving along on schedule so far ~

 

[tasunkawitko]

1400 - things chugging along fine -

before mop/rotate:

after mop/rotate:

as you can see, i moved the CSRs to the "front" of the heat so that they should be done by the time mrs tash gets home in an hour and we can have a late lunch with them and potato salad.

probably won't do the banas foster for dessert now, but maybe after chuckie and seafood ABTs tonight for supper.

 

[rivet]

Man, that looks picture perfect! Congratulations on a loaded SnP, nothing better in the world~ Sure looks good, and make sure you get som eplated pics at the end!

 

[tasunkawitko]

hed a late lunch of CSRs bbq'd as described above, will have a late supper of bbq chuckie, hopefully. anyway, the CSRs were a bit over-cooked and there fore dry (my fault - i got to preparing the fatty and the abts and time ran away from me); they were also a little too salty due to my adding another application of rub right before cooking.

here's a really bad pic of the CSRs right before they came off and as i was putting the ABTs and fatty on:

here are the CSRs on the platter before serving:

butt and chuckie must be in some kind of plateau - fattys are on (one on the SnP, one in the oven) and ABTs are on for serving wiht the chuckie during our late supper.

 

[rivet]

Sorry to hear your CSR's were dry, but they looked pretty nice plated! No worries, learning point. Less rubbin' more saucin' for CSR's....that's my way, though.

Excellent looking and sounding other stuff, keep us posted!

 

[gruelurks]

What is a CSR?

 

[gnubee]

I saw it on an episode of Hells Kitchen Britian. Here is the link to the recipe. Believe me the pie is awesome. As for Qview.....Burrrp ah sorry all gone.

http://www.hub-uk.com/foodpages42/recipe2071.htm