Well, not that big, but big enough for my little WSM.

It's rainin' like hell here in the glorious Northwest and shows no signs of
stoppin' by mornin'. I'm cookin' all this shit anyhoot.

Got me a big ol' brisket, ain't weighed it and it don't say on the package.
Just gon' salt and pepper it and put it on the bottom rack about 6am.

I made up a batch of Barbara Bush's BBQ Sauce tonight to go with it.

Got an 8lb bone in butt, all rubbed and sittin in the fridge as I type this.
It'll go on the top rack, prolly about 7 or 8am.

I'll make up a batch of Fosco's Famous Alabama Style Sauce in the mornin' to
go with that.

Got a nice hunk of pork loin in a brine of apple cider, water, salt, pepper
and habanero sauce since sometime yestedee evenin'. I'll poke a hole or two
thru that sucker and stuff it with hollowed out jalapenos stuffed with
roasted garlic and that'll go on the cooker about 2pm.

Tomorrow, bright and early, I'll get my ass outta bed and start a big pot of
Barracho Beans. Those'll cook for a good 12 hours and I'll throw a handful
of queso cotijo in for the last half hour or so, just to make em innerstin'.

Diane's gon' make up a big ol' cornbread salad to go along with all this
other grub.

Dessert? Who the hell's gon' have room.

--
Fosco Gamgee Whitfurrows
and his 6" boner
typin' this way 'cause I's ignant
and don't know no better

On Sat, 5 Jun 2004 19:57:27 -0700, "F.G. Whitfurrows"
wrote:

Well, not that big, but big enough for my little WSM.

It's rainin' like hell here in the glorious Northwest and shows no signs of
stoppin' by mornin'. I'm cookin' all this shit anyhoot.

Got me a big ol' brisket, ain't weighed it and it don't say on the package.
Just gon' salt and pepper it and put it on the bottom rack about 6am.

I made up a batch of Barbara Bush's BBQ Sauce tonight to go with it.

Got an 8lb bone in butt, all rubbed and sittin in the fridge as I type this.
It'll go on the top rack, prolly about 7 or 8am.

I'll make up a batch of Fosco's Famous Alabama Style Sauce in the mornin' to
go with that.

Got a nice hunk of pork loin in a brine of apple cider, water, salt, pepper
and habanero sauce since sometime yestedee evenin'. I'll poke a hole or two
thru that sucker and stuff it with hollowed out jalapenos stuffed with
roasted garlic and that'll go on the cooker about 2pm.

Tomorrow, bright and early, I'll get my ass outta bed and start a big pot of
Barracho Beans. Those'll cook for a good 12 hours and I'll throw a handful
of queso cotijo in for the last half hour or so, just to make em innerstin'.

Diane's gon' make up a big ol' cornbread salad to go along with all this
other grub.

Dessert? Who the hell's gon' have room.

Heh, must be the season for Northwest BBQ,

A friend's son is graduating from High School this week and his Mom
asked me for some advice on where to get some food catered for the
party she's hosting for him. Her son had said he wanted some of the
beef sandwiches from a Mexican food stand near his school, but the
parents went to check it out and thought it was horrible. Needless to
say, I had great advice.....

So, Tomorrow, bright and early, I'll get my ass outta bed and start
smoking the 4 briskets and 4 pork butts that she brought over to me
after I volunteered to cook for the party.

;-)



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Chef Juke wrote:
On Sat, 5 Jun 2004 19:57:27 -0700, "F.G. Whitfurrows"
wrote:

Well, not that big, but big enough for my little WSM.

It's rainin' like hell here in the glorious Northwest and shows no signs of
stoppin' by mornin'. I'm cookin' all this shit anyhoot.

Got me a big ol' brisket, ain't weighed it and it don't say on the package.
Just gon' salt and pepper it and put it on the bottom rack about 6am.

I made up a batch of Barbara Bush's BBQ Sauce tonight to go with it.

Got an 8lb bone in butt, all rubbed and sittin in the fridge as I type this.
It'll go on the top rack, prolly about 7 or 8am.

I'll make up a batch of Fosco's Famous Alabama Style Sauce in the mornin' to
go with that.

Got a nice hunk of pork loin in a brine of apple cider, water, salt, pepper
and habanero sauce since sometime yestedee evenin'. I'll poke a hole or two
thru that sucker and stuff it with hollowed out jalapenos stuffed with
roasted garlic and that'll go on the cooker about 2pm.

Tomorrow, bright and early, I'll get my ass outta bed and start a big pot of
Barracho Beans. Those'll cook for a good 12 hours and I'll throw a handful
of queso cotijo in for the last half hour or so, just to make em innerstin'.

Diane's gon' make up a big ol' cornbread salad to go along with all this
other grub.

Dessert? Who the hell's gon' have room.

Heh, must be the season for Northwest BBQ,

A friend's son is graduating from High School this week and his Mom
asked me for some advice on where to get some food catered for the
party she's hosting for him. Her son had said he wanted some of the
beef sandwiches from a Mexican food stand near his school, but the
parents went to check it out and thought it was horrible. Needless to
say, I had great advice.....

So, Tomorrow, bright and early, I'll get my ass outta bed and start
smoking the 4 briskets and 4 pork butts that she brought over to me
after I volunteered to cook for the party.

;-)

Good for you, Chef. How did I *know* you'd be doing the cooking after
reading..."A friend's son is graduating from High School this week and his Mom
asked me for some advice on where to get some food"...?

BOB




-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Chef Juke wrote:


So, Tomorrow, bright and early, I'll get my ass outta bed and start
smoking the 4 briskets and 4 pork butts that she brought over to me
after I volunteered to cook for the party.


Y'know, that just might be the *worst* part about this Q thang. the gettin'
yer ass outta bed bright and early part. Have fun, I'll think about ya come
5am.

--
Fosco Gamgee Whitfurrows
and his 6" boner

Chef Juke wrote:
On Sat, 5 Jun 2004 19:57:27 -0700, "F.G. Whitfurrows"
wrote:

Well, not that big, but big enough for my little WSM.

It's rainin' like hell here in the glorious Northwest and shows no
signs of stoppin' by mornin'. I'm cookin' all this shit anyhoot.

Got me a big ol' brisket, ain't weighed it and it don't say on the
package. Just gon' salt and pepper it and put it on the bottom rack
about 6am.

I made up a batch of Barbara Bush's BBQ Sauce tonight to go with it.

Got an 8lb bone in butt, all rubbed and sittin in the fridge as I
type this. It'll go on the top rack, prolly about 7 or 8am.

I'll make up a batch of Fosco's Famous Alabama Style Sauce in the
mornin' to go with that.

Got a nice hunk of pork loin in a brine of apple cider, water, salt,
pepper and habanero sauce since sometime yestedee evenin'. I'll poke
a hole or two thru that sucker and stuff it with hollowed out
jalapenos stuffed with roasted garlic and that'll go on the cooker
about 2pm.

Tomorrow, bright and early, I'll get my ass outta bed and start a
big pot of Barracho Beans. Those'll cook for a good 12 hours and
I'll throw a handful of queso cotijo in for the last half hour or
so, just to make em innerstin'.

Diane's gon' make up a big ol' cornbread salad to go along with all
this other grub.

Dessert? Who the hell's gon' have room.

Heh, must be the season for Northwest BBQ,

A friend's son is graduating from High School this week and his Mom
asked me for some advice on where to get some food catered for the
party she's hosting for him. Her son had said he wanted some of the
beef sandwiches from a Mexican food stand near his school, but the
parents went to check it out and thought it was horrible. Needless to
say, I had great advice.....

So, Tomorrow, bright and early, I'll get my ass outta bed and start
smoking the 4 briskets and 4 pork butts that she brought over to me
after I volunteered to cook for the party.

;-)



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Jeez,

I am glad to see the BBQ gods have choosen another to volunteer to cook for
the masses. Good job Chef. Don't be like me and take some pics along the
way. I didn't remember the camera until we were packing up leftovers.

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

"Chef Juke" wrote in message
...
Heh, must be the season for Northwest BBQ,

A friend's son is graduating from High School this week and his Mom
asked me for some advice on where to get some food catered for the
party she's hosting for him. Her son had said he wanted some of the
beef sandwiches from a Mexican food stand near his school, but the
parents went to check it out and thought it was horrible. Needless to
say, I had great advice.....

So, Tomorrow, bright and early, I'll get my ass outta bed and start
smoking the 4 briskets and 4 pork butts that she brought over to me
after I volunteered to cook for the party.

;-)



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com


'Tis the season for graduation BBQ. My daughter's grad dinner to include
ribs and Cuban pork (Media Noche)sandwiches. Pork tenderloin marinated
overnight in toasted and ground cumin seed and pepper combined with orange
juice, garlic, lime juice. Pork cooked to 150, rest, then slice. Build
sandwiches on soft sweet rolls with swiss cheese, mustard, mayo, sliced
pork, pressed ham, red onion, pickle. Meanwhile, heat up a large cast iron
Dutch oven lid on the K7. When sandwiches are assembled, brush with olive
oil and place on grill with the hot Dutch oven lid on top of the sandwiches
to press, two to three minutes per side.


BTW Fosco, I find that brines containing hot sauce or hot peppers don't
result in hot flavor in the cooked product. What is your experiece when
brining with habaneros? Maybe I'm just being a little light-handed with the
peppers?

James Emanuel

James Emanuel wrote:
"Chef Juke" wrote

BTW Fosco, I find that brines containing hot sauce or hot peppers
don't result in hot flavor in the cooked product. What is your
experiece when brining with habaneros? Maybe I'm just being a little
light-handed with the peppers?

I wasn't rally lookin for heat in the brine. The recipe called for a tbsp of
tabasco and I substituted a habanero sauce instead. I'll add the heat with
the jalapenos later.

--
Fosco Gamgee Whitfurrows
and his 6" boner

James Emanuel wrote:

BTW Fosco, I find that brines containing hot sauce or hot peppers don't
result in hot flavor in the cooked product. What is your experiece when
brining with habaneros? Maybe I'm just being a little light-handed with the
peppers?

I've never been able to 'soak' hot peppers into meat like
that, and I'm not certain why. Partly, I believe the amount
of heat/flavor ends up distributed in the meat and thus
doesn't seem as hot as if it is in a more concentrated
layer on the surface.

The other thing I suspect is that the oil-soluble capsaicins
from the peppers aren't adequately soluble in the water-based
brine to soak very far into the meat. Just a hunch.

Dana

"Chef Juke" wrote in message
...
On Sat, 5 Jun 2004 19:57:27 -0700, "F.G. Whitfurrows"
A friend's son is graduating from High School this week and his Mom
asked me for some advice on where to get some food catered for the
party she's hosting for him. Her son had said he wanted some of the
beef sandwiches from a Mexican food stand near his school, but the
parents went to check it out and thought it was horrible. Needless to
say, I had great advice.....

So, Tomorrow, bright and early, I'll get my ass outta bed and start
smoking the 4 briskets and 4 pork butts that she brought over to me
after I volunteered to cook for the party.

Good for you. We had a grad party for my daughter last Fri. Wife and MIL wanted
it catered. I said no way. Smoked 50 lbs. of butt and a 22 lb. turkey.

10 lbs. of beans and a couple of good sized pans of BBQ jambalaya. MIL made
several different casseroles. Ran out of fridge room and had some stuff in
coolers.

It was great and the kid thanked me. Doesn't happen often from an 18 yr. old who
knows everything.

_________
ht_redneck