So - hopefully I won't come down with the flu over
the weekend like I did on Memorial Day...

I'm thinking of continuing my education by doing a
brisket this weekend. I had what I thought was a
decent brisket sandwich last week down in southern
Mississippi at a little roadside cafe called
"Granny's Grub House" (where pecan is the wood
of choice) and I need experience ;-)

Anyone else have plans?

Cheers and Happy 4th -
Dana

"Dana Myers" wrote in message
...
snip
Anyone else have plans?

Cheers and Happy 4th -
Dana

Happy fourth to you. Gonna do some ribs and maybe a shoulder.

ag

Dana Myers wrote:

So - hopefully I won't come down with the flu over
the weekend like I did on Memorial Day...

I'm thinking of continuing my education by doing a
brisket this weekend. I had what I thought was a
decent brisket sandwich last week down in southern
Mississippi at a little roadside cafe called
"Granny's Grub House" (where pecan is the wood
of choice) and I need experience ;-)

I was thinkin' a coupla spatchcocked chickens.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Dana Myers wrote:
So - hopefully I won't come down with the flu over
the weekend like I did on Memorial Day...

I'm thinking of continuing my education by doing a
brisket this weekend. I had what I thought was a
decent brisket sandwich last week down in southern
Mississippi at a little roadside cafe called
"Granny's Grub House" (where pecan is the wood
of choice) and I need experience ;-)

Anyone else have plans?

Cheers and Happy 4th -
Dana

See Ed's thread on "Government regulations needed"

Yep, I'll be at relatives house for the 4th. Kettle type grill (that's the GOOD
part!), kingsford, lighter fluid, chickens, burgers, and hot dogs. I think one
of my smaller Kamados might get strapped into the passengers seat, just in case.
Might save a yard-bird or two.

BOB

BOB wrote:


Yep, I'll be at relatives house for the 4th. Kettle type grill (that's the GOOD
part!), kingsford, lighter fluid, chickens, burgers, and hot dogs.

I feel for you, Bob.

I think one
of my smaller Kamados might get strapped into the passengers seat, just in case.
Might save a yard-bird or two.

Now you're talkin'.

Dana

Anyone else have plans?
Dana

Yep-

Just picked up two bone in boston butts (.99/lb @ Harris Teeter)and a chicken.
Probably cook the chicken and one butt (freeze the other for later).

Happy Independence Day

Anyone else have plans?
Dana

Yep-

Just picked up two bone in boston butts (.99/lb @ Harris Teeter)and a chicken.
Probably cook the chicken and one butt (freeze the other for later).

Happy Independence Day

Rob

"Dana Myers" wrote in message
...

So - hopefully I won't come down with the flu over
the weekend like I did on Memorial Day...

I'm thinking of continuing my education by doing a
brisket this weekend. I had what I thought was a
decent brisket sandwich last week down in southern
Mississippi at a little roadside cafe called
"Granny's Grub House" (where pecan is the wood
of choice) and I need experience ;-)

Anyone else have plans?

Cheers and Happy 4th -
Dana

Hey Dana:

Friday night is turkey kabobs, Saturday is spares and prep pizza dough for
overnight ripening, Sunday is two kinds of pizza and chicken wings. All on
the K7.

Happy 4th to you and yours.

BTW, the long range San Diego fishing trip was fun, but I didn't really slay
them. Only about 100# of albacore fillets and some yellow tail (hamachi).
Smoked the first batch yesterday. Excellent quality, sure to be served as
appetizers over the weekend. If you are around my area this weekend, stop
by for some.

James Emanuel

James Emanuel wrote:

Hey Dana:

Friday night is turkey kabobs, Saturday is spares and prep pizza dough for
overnight ripening, Sunday is two kinds of pizza and chicken wings. All on
the K7.

Outstanding. I didn't have pizza on the radar this weekend/week,
but you're making me want to grab a fresh bag of bread flour and
do pizzas...

Happy 4th to you and yours.

Likewise!! If you're not working next week and want to do
some Napa/Sonoma wine tasting, err, research, let me know.
That goes for the other SFBA Q'ers, too. Email me to make
sure I haven't blown town for a day or two.

BTW, the long range San Diego fishing trip was fun, but I didn't really slay
them. Only about 100# of albacore fillets and some yellow tail (hamachi).
Smoked the first batch yesterday. Excellent quality, sure to be served as
appetizers over the weekend. If you are around my area this weekend, stop
by for some.

Careful what you ask for - I might have run down to your 'hood
on account of... um... well, test driving my MX-5 after re-installing
the supercharger... yeah that's it. I'll bring you some oak
staves in any event...

I've got a too-large brisket in the NBS at the moment, will need
to tend the fire a few times tonight, but it'll probably be ready
for a party around the corner tomorrow afternoon.

Hey - no one, no one at all, has responded yet to my mention
of the Q competition in August in old-town Fairfield. Are you
going? Want to help organize a team? ;-)

Thanks and cheers!

Dana

Rob wrote:


Just picked up two bone in boston butts (.99/lb @ Harris Teeter)and a chicken.
Probably cook the chicken and one butt (freeze the other for later).

Excellent!

Happy Independence Day

To you and yours, as well.

Dana

Dana Myers wrote:
I've got a too-large brisket in the NBS at the moment, will need
to tend the fire a few times tonight, but it'll probably be ready
for a party around the corner tomorrow afternoon.


Did that beast give ya any rest last night? Mine's going in the WSM
early Sunday morning, unless the better-looking resident of the premises
brings home an unusually large one, in which case it'll have to start
tonight....

Might try out some oak downed in the hurricane last year for smoke,
hoping these about 2" - 3" diameter sections, about 2 - 3 feet in length
and not split, have cured enough in the past 10 months in this very
humid climate...suggestions on whether or not its likely cured enough
would be welcomed...ny plan is not to use it for fuel, just smoke.

Douglas Barber wrote:

Dana Myers wrote:

I've got a too-large brisket in the NBS at the moment, will need
to tend the fire a few times tonight, but it'll probably be ready
for a party around the corner tomorrow afternoon.

Did that beast give ya any rest last night? Mine's going in the WSM
early Sunday morning, unless the better-looking resident of the premises
brings home an unusually large one, in which case it'll have to start
tonight....

Well, I ended up taking advantage of staying up late to
re-install the supercharger in my MX-5 (take a look at
http://www.dioxine.net/~dana/mx5/mx5engine.jpg though it
now has a Track Dog Racing heat blanket between the header
and the supercharger).

I cooked the brisket a little hot, averaging around 250F,
and the point end, closer to the fire, was pulling-tender
around 10-11 hours so I put the beast into the fridge
and hit the sack. The flat is not quite ready, so I've
cut the flat off and wrapped tightly in foil this morning
and put it into a 225F oven until this afternoon.

Smoke flavor is good and ring is about 1/4" on the lean
side. Depending on how well I can finish the flat by
chow time, I may pull/chop it and simmer it with chopped
onions in a little beer before giving it a judicious
dose of Bryant's.

I'm probably breaking about 9 different rules here, but
it's tasting good ;-)

Might try out some oak downed in the hurricane last year for smoke,
hoping these about 2" - 3" diameter sections, about 2 - 3 feet in length
and not split, have cured enough in the past 10 months in this very
humid climate...suggestions on whether or not its likely cured enough
would be welcomed...ny plan is not to use it for fuel, just smoke.

I don't have much experience seasoning wood myself, but wisdom
that's been imparted to me in the past suggests a year or so
ought to be fine, but you'll want to get a better opinion or two.
I suppose you could hack off a section, wrap it in foil and toss
it on top of a fire and see if the smoke smells good or not.

Cheers!
Dana

Dana Myers wrote:
BOB wrote:


Yep, I'll be at relatives house for the 4th. Kettle type grill (that's the
GOOD part!), kingsford, lighter fluid, chickens, burgers, and hot dogs.

I feel for you, Bob.

It wasn't really all that bad...he'd bought a Char Broil (I think) offset and
cooked a butt in the middle of the week, reheated it yesterday while cooking 48
chicken halves. If he'd not used the lighter fluid (could still taste it in the
meat), had cooked on the grill (instead of covering the entire surface with
foil) and added some wood chunks, it would have been a great meal.


I think one
of my smaller Kamados might get strapped into the passengers seat, just in
case. Might save a yard-bird or two.

Now you're talkin'.

Dana

Cooked 48 ABT's on the K1, (that's 96 halves) in several shifts. All gone.

BOB

BOB wrote:


It wasn't really all that bad...he'd bought a Char Broil (I think) offset and
cooked a butt in the middle of the week, reheated it yesterday while cooking 48
chicken halves. If he'd not used the lighter fluid (could still taste it in the
meat), had cooked on the grill (instead of covering the entire surface with
foil) and added some wood chunks, it would have been a great meal.

Well, it sounds like there was progress. Sure is too bad folks
still insist on lighter fluid. The entire grill was covered with
foil? Wow, that's odd. It had to wreak havoc with the airflow/
smoke flow. Though it occurs to me, I might try a little foil
near the firebox opening to direct smoke to the meat...

I think one
of my smaller Kamados might get strapped into the passengers seat, just in
case. Might save a yard-bird or two.

Now you're talkin'.

Dana


Cooked 48 ABT's on the K1, (that's 96 halves) in several shifts. All gone.

Excellent work.

Cheers!
Dana

Dana Myers wrote:
BOB wrote:


It wasn't really all that bad...he'd bought a Char Broil (I think) offset and
cooked a butt in the middle of the week, reheated it yesterday while cooking
48 chicken halves. If he'd not used the lighter fluid (could still taste it
in the meat), had cooked on the grill (instead of covering the entire surface
with foil) and added some wood chunks, it would have been a great meal.

Well, it sounds like there was progress. Sure is too bad folks
still insist on lighter fluid. The entire grill was covered with
foil? Wow, that's odd. It had to wreak havoc with the airflow/
smoke flow. Though it occurs to me, I might try a little foil
near the firebox opening to direct smoke to the meat...

(shaking my head and nodding in agreement)


I think one
of my smaller Kamados might get strapped into the passengers seat, just in
case. Might save a yard-bird or two.

Now you're talkin'.

Dana


Cooked 48 ABT's on the K1, (that's 96 halves) in several shifts. All gone.

Excellent work.

Cheers!
Dana

More ABT's cooking tonight. These things are addictive.

**WARNING**

DON'T use your thumb nail to scrape the seeds and membrane out of the peppers.
I have a nice blister just barely out from under the thumb nail. I did remember
not to rub my eyes or scratch until my hands were completely cleaned (with the
exception, I guess, of under the thumb nail)

BOB