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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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What's cookin' this weekend?
How's about a thread telling everybody what you're cooking this fine
weekend? In the USA, Monday is when we celebrate Memorial Day, and it's usually a big barbecue weekend. I'm doing: Two 9-1/2 pound bone-in turkey breasts, to be injected tonight with juice and Jack Daniels mixture Six racks of Costco babyback ribs already coated with various rubs for variety. All on the Traeger starting at 1:00 tomorrow. Cook 'til they're done, then fill up the Traeger with sweet peppers, squash, zucchini, onions, and any other fresh veggies covered with EVOO and a little S&P, while the meat rests and gets cut up. Homemade potato salad and a pot of doctored-up baked beans will finish out the sides. Somewhere around a dozen people coming over, give or take a few, and I want to be sure there's enough for everybody to take some home! EZ |
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What's cookin' this weekend?
We bought the large Big Green Egg last weekend so I am pretty new to this.
By the time I got the table stained, that didn't leave us much time for cooking. Anyway, I have a couple of pork tenderloins marinading as we speak. I think I may try smoking a pork butt. |
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What's cookin' this weekend?
On Fri, 25 May 2007 11:11:38 -0500, probe1957 wrote:
> We bought the large Big Green Egg last weekend so I am pretty new to this. > By the time I got the table stained, that didn't leave us much time for > cooking. Anyway, I have a couple of pork tenderloins marinading as we > speak. I think I may try smoking a pork butt. Pork tenderloins ?!?!?! <snork>? What kind of pussy-shit is that? This guy has a BGE and all he cooks are a couple of those sissy pork tenderloins <boggle>. -at |
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What's cookin' this weekend?
Anonymous Troll wrote:
> This guy has a BGE and all he cooks are a couple of those sissy > pork tenderloins <boggle>. I'm assuming this is a tongue-in-cheek post! Anyway, if I had a brand-new BGE, the first thing I'd be doing is something really simple. Lessee now, hmmmm., big three-day weekend, lotsa kids and younger family members around, brand-new untried cooker, I'm thinkin' burgers 'n' dogs! Bratwurst, too, if I feel particularly brave. Steaks and chops next week. Then maybe when I've had it a couple weeks, try the longer-cooking meats. When I got my Traeger, I did nothing but small cuts of quick-cooking grill meats, like skinless chicken breasts, steaks, fish filets, and even a pizza on a stone, for a couple of weeks. Best of luck to one and all, no matter what you're cooking, or cooking on! EZ |
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What's cookin' this weekend?
2 pork butts (haven't got them yet so weight is TBA) chicken parts and baked
beans for a mini-family get together this sunday. I've got some vac packed brisket in the freezer that will be brought back to life in some boiling water (love my Foodsaver). will probably jazz up a bag salad Some version of potatoes and something for dessert will be on the menu, i'm counting inspirationg while shopping early am tomorrow. S -- NO CAPS to reply |
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What's cookin' this weekend?
"EZ" > wrote in message ... > How's about a thread telling everybody what you're cooking this fine > weekend? In the USA, Monday is when we celebrate Memorial Day, and it's > usually a big barbecue weekend. > > I'm doing: > > Two 9-1/2 pound bone-in turkey breasts, to be injected tonight with juice > and Jack Daniels mixture > Six racks of Costco babyback ribs already coated with various rubs for > variety. > > All on the Traeger starting at 1:00 tomorrow. Cook 'til they're done, then > fill up the Traeger with sweet peppers, squash, zucchini, onions, and any > other fresh veggies covered with EVOO and a little S&P, while the meat > rests and gets cut up. Homemade potato salad and a pot of doctored-up > baked beans will finish out the sides. Somewhere around a dozen people > coming over, give or take a few, and I want to be sure there's enough for > everybody to take some home! > > EZ Three racks of spares with Blues Hog rub Three racks with Mary's Cherry Ten breasts with a variety of rubs Smoke: Cherry & Apple All cooking on the Stump's 222CM as I write this. Should be ready for a late lunch. On Monday, 6 Tri-Tips with Santa Maria style rub cooked over red oak. Oh yeah, and way too many cold beers!! |
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What's cookin' this weekend?
3# of mixed chicken gizzards, hearts and livers with home made fries.
If the neighbors are home, I might also do 3 racks of ribs and invite them over. -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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What's cookin' this weekend?
>
Well, if the weather holds up, I will be cooking outside and will be making some of my world famous hamburgers (1 pound ground chuck, 1 pound Jimmy Dean sausage, Worcestershire's) sauce, dry onion soup, salt and pepper, and Goya Adobo seasoning). That gets accompanied with my world famous potato salad, chips, sodas for the kids and cold ones for the adults. If the weather does not hold up, then there is plan B. Gumbo. I bought a pail of gumbo at Sam's and will enhance the flavor with some fresh jalapeños, fresh sausage from Elgin, TX and some okra. There will be the regular fare, Cholula hot sauce, sliced jalapeños, bread and sodas for the kids and cold ones for the rest of us. Hope it don't rain, Ray Austin, TX === |
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What's cookin' this weekend?
On Fri, 25 May 2007 11:07:11 -0700, Nonnymus wrote:
> 3# of mixed chicken gizzards, hearts and livers with home made fries. Do you need to borrow some money, or what? -at |
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What's cookin' this weekend?
Nonnymus wrote:
> 3# of mixed chicken gizzards, hearts and livers with home made fries. > If the neighbors are home, I might also do 3 racks of ribs and invite > them over. Mmmm. Growing up, my dad was the only one who would eat the chicken gizzards, neck, liver, etc. Now, I rather like chicken livers in a nice gravy, with onions, over rice. Speaking of Dad, I'm hoping he's feeling up to coming over. He's 93 years young, so now and again he's a bit too tired to venture out. -- EZ Traeger BBQ075 "Texas" CharGriller Smokin Pro Great Outdoors Smoky Mountain Wide Body CharmGlow 3-burner All-Stainless Gas Grill Weber Kettle One-Touch Silver 22-1/2" Weber Kettle Smoky Joe Silver 14-1/2" |
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What's cookin' this weekend?
Ray S. & Nayda Katzaman wrote:
<snip some great stuff> > Hope it don't rain, Me, too. But, if it does, I've erected a gazebo on my patio, and I'll just wheel the Traeger under it and keep on smokin'. Only difference will be, the guests probably won't want to sit outside, even though I also have a 13-foot umbrella. Probably will get a tad uncomfortable. EZ |
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What's cookin' this weekend?
Anonymous Troll wrote:
> Do you need to borrow some money, or what? OK, twice in one day is enough. I suppose the moniker isn't a joke, after all. <PLOINK> -- EZ Traeger BBQ075 "Texas" CharGriller Smokin Pro Great Outdoors Smoky Mountain Wide Body CharmGlow 3-burner All-Stainless Gas Grill Weber Kettle One-Touch Silver 22-1/2" Weber Kettle Smoky Joe Silver 14-1/2" |
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What's cookin' this weekend?
Ray S. & Nayda Katzaman wrote: > If the weather does not hold up, then there is plan B. Gumbo. I bought a pail > of gumbo at Sam's and will enhance the flavor with some fresh jalapeños, fresh > sausage from Elgin, TX and some okra. There will be the regular fare, Cholula > hot sauce, sliced jalapeños, bread and sodas for the kids and cold ones for the Ray, I don't recall if I've mentioned it before, but we occasionally make a gumbo variant here when I need food on short notice. I always keep a couple pounds of shrimp and a couple pounds of scallops in the freezer. . . just in case. When we need some fast "whatever," I will make up a couple boxes of Zataran's Red (or black) Beans and Rice, using the directions on the box. About 10 minutes before it's done, I will dump in a pound of shrimp and a pound of scallops. Occasionally, if I have some squid, I'll toss rings of it in as well. The resulting seafood "whatever," is darned good. In fact, I also make it on the side burner of the grill when doing hamburgers, on occasion, and serve it as a soup before dinner. The only suggestion for this is that it works best with medium sized shrimp. The bigger ones just are too big for the typical serving size. I use something in the 30 count. Likewise, bay scallops seem to just disappear into the "whatever," so I get the sea scallops and cut them up into quarters or halves, depending on size. Squid rings work better than tubes, also. -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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What's cookin' this weekend?
Anonymous Troll wrote: > On Fri, 25 May 2007 11:07:11 -0700, Nonnymus wrote: > >> 3# of mixed chicken gizzards, hearts and livers with home made fries. > > Do you need to borrow some money, or what? > > -at No thanks, but I appreciate your concern. I've hit a point in life where I cook and eat what I enjoy. I grew up in a family where Mom would buy whole chickens and cut them up to fry. She'd save the heart, gizzard and liver in a crock in the freezer, adding to it as time went by. About every couple months, she take the parts out, thaw them and soak them in buttermilk for an overnight. The next day, they'd get floured and fried. It's comfort food for me. Surprisingly, my neighbor is midwesterner as well, and we usually invite each other over when cooking up chicken innards. He grew up on them as well. Ever had sweetbreads? -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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What's cookin' this weekend?
EZ wrote: >> Hope it don't rain, > > Me, too. But, if it does, I've erected a gazebo on my patio, and I'll just > wheel the Traeger under it and keep on smokin'. Only difference will be, the > guests probably won't want to sit outside, even though I also have a 13-foot > umbrella. Probably will get a tad uncomfortable. That's one of the better parts of living in the desert, now. Most of the folk I know cook much of their meals outdoors. It just doesn't make sense to fire up the stove or oven in the kitchen, while paying money to run the air conditioner. We're thinking about expanding the outdoor area by the pool to include a natural gas oven, since I have natural gas to the grill and infrared cooker. We get some freezing weather in January, so a dishwasher wouldn't be very practical in an outside kitchen, but it's only a few steps inside. -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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What's cookin' this weekend?
On Fri, 25 May 2007 12:18:30 -0700, Nonnymus wrote:
> Ever had sweetbreads? You mean.. donuts and bear claws? Sure. Hasn't everybody? Pancreas and thymus, too. I brine and smoke 'em whole, then grill or pan fry slices. -at |
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What's cookin' this weekend?
"EZ" > wrote in message ... > How's about a thread telling everybody what you're cooking this fine > weekend? In the USA, Monday is when we celebrate Memorial Day, and it's > usually a big barbecue weekend. > > I'm doing: > > Two 9-1/2 pound bone-in turkey breasts, to be injected tonight with juice > and Jack Daniels mixture > Six racks of Costco babyback ribs already coated with various rubs for > variety. > > All on the Traeger starting at 1:00 tomorrow. Cook 'til they're done, then > fill up the Traeger with sweet peppers, squash, zucchini, onions, and any > other fresh veggies covered with EVOO and a little S&P, while the meat rests > and gets cut up. Homemade potato salad and a pot of doctored-up baked beans > will finish out the sides. Somewhere around a dozen people coming over, give > or take a few, and I want to be sure there's enough for everybody to take > some home! > > EZ > > Cut & pasted answer posted on r.f.c. Tonight we will be feeding 10 (4 adults and 6 children ages 5-12) Appetizer - White Wings® served fajita-style with my signature home-made salsa, sour cream and guacamole Main Course - Grilled Salmon fillet's topped with fresh peach salsa, grilled asparagus, grilled corn-on-the-cob and a TBD bread (Might throw together a salad as well) Dessert - Chocolate Delight Rest of the weekend is up in the air right now as we have a graduation party to attend Sat evening and other commitments Sun & Mon. Might pull a rack of ribs and a butt out of the freezer to smoke on Monday though. KW |
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What's cookin' this weekend?
EZ wrote:
> How's about a thread telling everybody what you're cooking this fine > weekend? Strawberry shortcake. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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What's cookin' this weekend?
"Andrew Soto" > wrote in message
>> > Three racks of spares with Blues Hog rub > Three racks with Mary's Cherry > Ten breasts with a variety of rubs > Smoke: Cherry & Apple > > All cooking on the Stump's 222CM as I write this. Should be ready for > a late lunch. > > On Monday, 6 Tri-Tips with Santa Maria style rub cooked over red oak. > > Oh yeah, and way too many cold beers!! Who-in-the-hell-are-you-and-why-don't-I-already-know-you??? ;-) ;-) ;-) Just lit the fire to start the weekend's cooks on *MY* *Stump's 222 CM* and a Kamado or two (all Stoker controlled...or not) Ont 9-1/2# pork picnic, skins scored and completely rubbed with Mary's Cherry Couple of racks of St. Louis trimmed spares...Hmmm??? Mary's Cherry? Possibly Couple of racks of St. Louis trimmed spares with homebbq.com Rib Rub Big bunch of chicken thighs, rubs and sauces subject to changeat any time At least 2 butts with Bad Byron's Butt Rub, served with vinegarsauce on the side Several 10# bags of wings. Hot and spicy sauce. 40 ABTs (I ain't trimming and stuffing any more!!!!) One or two packer cut briskets. One probably injected and cooked "hot-and-fast" for about 4 to5 hours Probably numerous veggies will be grilled. Oh, a few stuffed portabellas. BOB Can you tell? There's a party in the neighborhood |
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What's cookin' this weekend?
"Anonymous Troll" > wrote in message
> On Fri, 25 May 2007 11:11:38 -0500, probe1957 wrote: > > > We bought the large Big Green Egg last weekend so I am pretty new > > to this. By the time I got the table stained, that didn't leave us > > much time for cooking. Anyway, I have a couple of pork tenderloins > > marinading as we speak. I think I may try smoking a pork butt. > > Pork tenderloins ?!?!?! <snork>? What kind of pussy-shit is that? > This guy has a BGE and all he cooks are a couple of those sissy > pork tenderloins <boggle>. > > -at What's the matter? Can't you afford tenderloins? BOB |
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What's cookin' this weekend?
"EZ" > wrote in message ... > How's about a thread telling everybody what you're cooking this fine > weekend? In the USA, Monday is when we celebrate Memorial Day, and it's > usually a big barbecue weekend. > Menu is not complete yet, but stuffed and wrapped pork tenderloins is going to be one of them. First, I'll filet the tenderloins (I forget the term for this) to open them flat, about 3/8" thick. The stiffing will be apples, dried cherries, caramelized onions in one of them, the other will be caramelized onions, mushrooms, Parma cheese. Roll them up, then wrap them with bacon. (you could probably use part of a loin) I've made this in the oven, but this time it will be on the grill. I'm working on a sauce but have not perfected it yet. It is a reduction of (modest price) balsamic vinegar and red wine. Worst case is that I'll use some of the good balsamic vinegar and no wine. This will be served with roasted potatoes and grilled veggies. Appetizer will be crab cake salad. Dessert will be grilled pineapple with ice cream that came from Vermont Castings. Ingredients 1/2 cup (100 g) sugar 1/4 teaspoon (0.6 g) ground cinnamon 4 thick slices fresh pineapple 2 tablespoons (28 g) butter, melted 1 pint (288 g) vanilla or rum raisin ice cream 3–4 tablespoons (45–60 ml) rum (gold, dark, or spiced) Directions 1.. Preheat grill to medium. 2.. In flat dish, stir together sugar and cinnamon. Brush pineapple with melted butter and then dip into sugar mixture, coating both sides. Shake off excess. 3.. Place on grate over heat and cook until brown and sizzling, 5 to 8 minutes per side. 4.. Serve at once, topped with ice cream and drizzled with 2 to 3 teaspoons (10 to 15 ml) of rum per serving. Vermont Castings Modern Grilling |
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What's cookin' this weekend?
Anonymous Troll wrote: > On Fri, 25 May 2007 12:18:30 -0700, Nonnymus wrote: > >> Ever had sweetbreads? > > You mean.. donuts and bear claws? Sure. Hasn't everybody? > > Pancreas and thymus, too. I brine and smoke 'em whole, then grill > or pan fry slices. Excellent. We do them sliced in flour and pan fried. The gravy is just as important, IMHO. I've never smoked them. -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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What's cookin' this weekend?
"EZ" > wrote in message ... > How's about a thread telling everybody what you're cooking this fine > weekend? In the USA, Monday is when we celebrate Memorial Day, and it's > usually a big barbecue weekend. > > I'm doing: > > Two 9-1/2 pound bone-in turkey breasts, to be injected tonight with juice > and Jack Daniels mixture > Six racks of Costco babyback ribs already coated with various rubs for > variety. > > All on the Traeger starting at 1:00 tomorrow. Cook 'til they're done, then > fill up the Traeger with sweet peppers, squash, zucchini, onions, and any > other fresh veggies covered with EVOO and a little S&P, while the meat > rests and gets cut up. Homemade potato salad and a pot of doctored-up > baked beans will finish out the sides. Somewhere around a dozen people > coming over, give or take a few, and I want to be sure there's enough for > everybody to take some home! > > EZ Sounds pretty good EZ... Gonna get the babybacks ready later today, sit in the fridge with the rub on over night, probably start 'em around 5:30 am or so. Party's at 1:30 or so tomorrow, want to make sure they're done and done right this time. Like you, 6 racks. I'll probably throw some hot italian sausage and some sweet sausage in next to 'em part way through, and I always do my baked beans in the smoker as well. It's an upright, so they sit on the lowest rack, under all the meat. Not the most healthy baked beans you'll ever eat, but boy does that dripping fat/juices really make 'em good. Head down to my brother in laws around noon or so, take the ribs, sausage and beans, along with homemade potato salad, then we'll do a shrimp boil there with shrimp, sausage, onions, garlic, potatoes, corn, etc... along with someone bringing homemade macaroni salad and my wife will make her pico de gallo. Couple all that food with plenty of adult beverages and I think it's gonna be one hell of a good time > |
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What's cookin' this weekend?
43fan wrote:
> Sounds pretty good EZ... Gonna get the babybacks ready later today, > sit in the fridge with the rub on over night, probably start 'em > around 5:30 am or so. Party's at 1:30 or so tomorrow, want to make > sure they're done and done right this time. Like you, 6 racks. I'll > probably throw some hot italian sausage and some sweet sausage in > next to 'em part way through, and I always do my baked beans in the > smoker as well. It's an upright, so they sit on the lowest rack, > under all the meat. Not the most healthy baked beans you'll ever eat, > but boy does that dripping fat/juices really make 'em good. Dynamite. I used to do that myself, when I had a vertical smoker. > Head down to my brother in laws around noon or so, take the ribs, > sausage and beans, along with homemade potato salad, then we'll do a > shrimp boil there with shrimp, sausage, onions, garlic, potatoes, > corn, etc... along with someone bringing homemade macaroni salad and > my wife will make her pico de gallo. Woohoo! I'll bet it was terrific. > Couple all that food with plenty of adult beverages and I think it's > gonna be one hell of a good time Same here. My party turned out great. Both my boys and their wives, one mother in law, my wife, and our dog. As expected, everybody ate til they hurt. We sat around recovering, looking at everybody's wedding pictures, which I did as a slideshow on my widescreen. And everybody had ribs to take home. I ended up with only one meal of ribs and a few of turkey, and some leftover beans. Those are all gone now, as some other friends came by yesterday. Darn the luck, looks like I'll have to do up some more slow smoked barbecue this weekend !!! Pass the beer! EZ |
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What's cookin' this weekend?
"EZ" > wrote in message t... > 43fan wrote: > >> Sounds pretty good EZ... Gonna get the babybacks ready later today, >> sit in the fridge with the rub on over night, probably start 'em >> around 5:30 am or so. Party's at 1:30 or so tomorrow, want to make >> sure they're done and done right this time. Like you, 6 racks. I'll >> probably throw some hot italian sausage and some sweet sausage in >> next to 'em part way through, and I always do my baked beans in the >> smoker as well. It's an upright, so they sit on the lowest rack, >> under all the meat. Not the most healthy baked beans you'll ever eat, >> but boy does that dripping fat/juices really make 'em good. > > Dynamite. I used to do that myself, when I had a vertical smoker. > >> Head down to my brother in laws around noon or so, take the ribs, >> sausage and beans, along with homemade potato salad, then we'll do a >> shrimp boil there with shrimp, sausage, onions, garlic, potatoes, >> corn, etc... along with someone bringing homemade macaroni salad and >> my wife will make her pico de gallo. > > Woohoo! I'll bet it was terrific. > >> Couple all that food with plenty of adult beverages and I think it's >> gonna be one hell of a good time > > Same here. My party turned out great. Both my boys and their wives, one > mother in law, my wife, and our dog. As expected, everybody ate til they > hurt. We sat around recovering, looking at everybody's wedding pictures, > which I did as a slideshow on my widescreen. And everybody had ribs to > take home. I ended up with only one meal of ribs and a few of turkey, and > some leftover beans. Those are all gone now, as some other friends came by > yesterday. > > Darn the luck, looks like I'll have to do up some more slow smoked > barbecue this weekend !!! Pass the beer! > LOL, was thinkin' the same thing. I managed to hold on to one full rack of ribs, but half of those are bein' overnighted to Georgia to a buddy of mine down that way that wants to try 'em out. They're shrinkwrapped and in the freezer now, hoping that an overnight shipment will keep 'em good. The other half goes to another buddy here local tomorrow sometime. Not sure what's on the "menu" for this weekend yet though, have to do some thinkin'... > EZ > |
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