Who's cooking this weekend?

[sxfxz]

Sitting around the smoker bored out of my mind. Cooking for 250 people. 15 briskets and 30 3lb turkey roasts. Here in Houston there's supposedly some big game going on, World Cup right? Having a big lunch at church tomorrow. Looking to chat, so who's up and doing some q this weekend? [emoji]128512[/emoji]

Video of briskets:

 

[gr0uch0]

Good on you, SFZ:  pretty righteous spread you've got fired up.  Where you in Houston?  You grow up there?  Man, I miss the place, having grown up off 1960, especially when I've got snow everywhere here.

Cook tomorrow is a little out of the box:  meatloaf and meatballs.  Wait, before you run away shrieking and screaming, Cajun smoked meatloaf (Red inspired me with the smoking aspect of it, and will smoke beef/veal/pork meatballs to use with Buca's sauce for spaghetti & meatballs.

 

[butchsc]

That's some nice looking meat I'll say. I'm gettin ready to put a butt on the smoker right now. In fact, it's my first smoke ever so I'm excited to get started. I've got several people comin over tomorrow to watch that world cup lol, so I just hope it turns out good. Will let you know.

 

[sxfxz]

Pulled pork is gravy man. Cook around 250-275 until you get a nice color, then wrap in foil in a way that it won't leak then just let her roll until you can probe it and there's barley any resistance. (Around 200-205IT) Don't forget to let it rest for at least an hour. Then should all just fall apart. I just use 2 forks and can pull a whole butt in a few minutes.

 

[sxfxz]

First few hours you shouldn't even look at it, then after that check on it every hour or so and spray with water bottle if looks like the surface is starting to dry. If it's drying too quickly get her wrapped up.

 

[sxfxz]

Good on you, SFZ:  pretty righteous spread you've got fired up.  Where you in Houston?  You grow up there?  Man, I miss the place, having grown up off 1960, especially when I've got snow everywhere here.

I'm in Spring. Grew up in NY, moved here a couple years ago.

 

[okie362]

No cooking for me for a while. Stuck in a hotel room in India till the second week of April...Sigh!

 

[sxfxz]

I once introduced a guy from India to barbecue, rocked his world. lol

 

[butchsc]

Lmao I thought he said Indiana when I first read it an hour ago. I just realized that he said India when you posted SFZ.

 

[okie362]

They actually a version of it here.  Spices are much different and it's mostly chicken.  Not bad but it definitely doesn't taste like home!!