Cloaca du jour 2,064 Posted May 24, 2019 Simple smash burgers and dogs here. Potato salad etc. All the fixins. Usa 1 Share this post Link to post Share on other sites
MTSkiBum 1,587 Posted May 24, 2019 I am not sure, my in-laws will be here and they are the pickiest eaters in the world. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted May 25, 2019 going to make some U10 prawns Share this post Link to post Share on other sites
MTSkiBum 1,587 Posted May 25, 2019 53 minutes ago, Bier Meister said: going to make some U10 prawns That is pretty big, but I bought my wife u2-4 shrimp one year for our anniversary. If you are going to brag, go big. 1 Share this post Link to post Share on other sites
Fireballer 2,352 Posted May 25, 2019 5 hours ago, Cloaca du jour said: Simple smash burgers and dogs here. Potato salad etc. All the fixins. Usa Homemade potato salad? Damn i love homemade pot salad. Mustard with homemade diced sweet pickles. Or redskin. Fok I love that sh!t. Share this post Link to post Share on other sites
Drizzay 638 Posted May 25, 2019 Ribeye tomorrow, burgers Sunday. Haven't decided for Monday yet. We are supposed to (finally!) have gorgeous weather, after about 2+ weeks of rain and 50. Gonna be 75 and sunny! Only good thing about that, is my lawn is as green and luscious as it has ever been. Share this post Link to post Share on other sites
shorepatrol 1,727 Posted May 25, 2019 6000 beers, Grilled bacon cheeseburgers and dogs. Going up to Flagstaff to camp with the family. Leaving in the morning Share this post Link to post Share on other sites
Djgb13 2,338 Posted May 25, 2019 Got whole hog we are doing. Love me a good pig pickin. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted May 26, 2019 Changed it to lobster tails and U10 scallops. Very good Share this post Link to post Share on other sites
wiffleball 4,618 Posted May 26, 2019 17 hours ago, Djgb13 said: Got whole hog we are doing. Love me a good pig pickin. You should elaborate on that. Do you dig a pit? Share this post Link to post Share on other sites
nospk 230 Posted May 26, 2019 Did a lemon pepper chicken and burgers last night on my new smoker. Came out awesome, first time using it. Trying a brisket today. Any tips on how to do brisket? Using hickory chunks to smoke it. Share this post Link to post Share on other sites
Djgb13 2,338 Posted May 26, 2019 4 hours ago, wiffleball said: You should elaborate on that. Do you dig a pit? No. My dad has one of those big grills that fits a whole hog on and that you can flip Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted May 26, 2019 On 5/25/2019 at 9:58 AM, Fireballer said: Homemade potato salad? Damn i love homemade pot salad. Mustard with homemade diced sweet pickles. Or redskin. Fok I love that sh!t. My brother in law makes a potato salad in his smoker. Holy Christ it's good. He makes a macaroni and cheese in the smoker too. I have already requested both for when I'm home in July. Share this post Link to post Share on other sites
Nomad99 380 Posted May 26, 2019 The mother of all sausage called "everything". Made by a local Italian deli near me. If crack were meat..... Share this post Link to post Share on other sites
Thornton Melon 535 Posted May 26, 2019 Dead hooker torsos Share this post Link to post Share on other sites
remote controller 133 Posted June 4, 2019 tri-tip!!! Share this post Link to post Share on other sites
Bier Meister 1,508 Posted June 4, 2019 Marinated chicken last night shrimp tonight Edit: nothing this coming weekend............. going to vegas! Share this post Link to post Share on other sites
Filthy Fernadez 2,696 Posted June 4, 2019 Baby back ribs Friday on the BGE. 1 Share this post Link to post Share on other sites
NorthernVike 2,079 Posted June 4, 2019 Italian beefs for Friday night and Smoked Chicken Wings for Saturday. Planning on being out on the water both days so simple is the plan this weekend. 1 Share this post Link to post Share on other sites
MDC 5,805 Posted June 4, 2019 On 5/26/2019 at 9:32 AM, Thornton Melon said: Dead hooker torsos The ass is a better cut Share this post Link to post Share on other sites
Patriotsfatboy1 1,432 Posted June 5, 2019 5 hours ago, Filthy Fernadez said: Baby back ribs Friday on the BGE. I smoked some ribs on Saturday. Came out pretty darn good and I had some leftovers last night. Used a rub from Stonewall Kitchen since I was out of my regular. I actually liked the rub. This weekend, we have some catered BBQ coming for a graduation party. I didn't want to bother cooking. 1 Share this post Link to post Share on other sites
Gladiators 1,894 Posted June 5, 2019 We got some precooked ribs from Costco that were great. If anyone actually cares, I’ll check the brand. Share this post Link to post Share on other sites
Filthy Fernadez 2,696 Posted June 5, 2019 31 minutes ago, Patriotsfatboy1 said: I smoked some ribs on Saturday. Came out pretty darn good and I had some leftovers last night. Used a rub from Stonewall Kitchen since I was out of my regular. I actually liked the rub. This weekend, we have some catered BBQ coming for a graduation party. I didn't want to bother cooking. Do you cook your ribs to a temperature or just timed? I cook my ribs and Boston Butts to 203. Ribs fall off the bone. Share this post Link to post Share on other sites
Patriotsfatboy1 1,432 Posted June 5, 2019 9 minutes ago, Filthy Fernadez said: Do you cook your ribs to a temperature or just timed? I cook my ribs and Boston Butts to 203. Ribs fall off the bone. Ribs by time. Most everything else to temp. I have some ribs a bunch of times and find that 3 hours of smoke (225), 2 hours wrapped in foil with apple juice (225) and then 30 minutes with mopped sauce in the oven at 350, works best. I want the ribs just before they fall off the bone. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted June 5, 2019 On 12/30/2015 at 3:27 PM, Bier Meister said: i have 3 methods for you: A- 1. Remove membrane on the back. 2. Rub some type of dry rub on ribs. 3. Take a pan at least 2" tall and fill with either some type of berry juice (used to use apple juice then one day sub'd one of my my daughter's juice boxes...worked out great). Place this on the grill rack closest to the heat source. Then put your ribs on the grill rack the farthest possible distance away from the heat source. 4. Get some wood chips/chunks. Soak them in water for several hours before you grill. Then take some heavy duty aluminum foil and break off a piece approximately 18" long. Put some wood chips in the middle and fold the foil up. Poke some holes at each end, then lay the foil DIRECTLY on your heat source. This will create the "smoke" you need to add to the flavor of the ribs. I HIGHLY recommend apple wood for this, though you can also use hickory or oak. 5. Sometimes we will do the 2/1/1 method of cooking babybacks. This means 2 hours on the grill/smoker, then wrap in foil for 1 hour, then unwrapped for the last hour. That one hour in the foil really keeps the moisture in. Then that last hour you add your BBQ sauce. I would NOT add sauce any sooner than that: most times the sugar in the sauce will burn on the ribs, which creates that charred crust on the outside of the ribs. 6. Mccormicks has a few good bbq rubs. You may want to grab some BBQ cookbooks from the bookstore and make your own rubs/sauces. You can really get some different and distinct flavors, plus it is a heck of a lot more fun to experiment with different spices and will help you understand what each flavor can do. Also, DO NOT apply your rub until about 20 minutes before grill time. The spices in rub tend to try out the meat if you try to marinate overnight with it, and you honestly do not really gain any penetration into the meat overnight. By rubbing it shortly before, the spices are more vibrant on the meat, IMO. B- take off membrane pat on some type of rub bake for about 3 hours at temp of 215 finish with sauce to glaze at temp of 425 for about 10 min C- when i don't have time for longer term grilling (also used to live in the mountains and often could not access the grill due to snow)..... i will create a flavorful water mixture and boil them for 45min - 1hr (naturally cooks off a lot of bad fat). i'll then pat them down with some type of rub. into a low heat oven for about an hour or so (basting with sauce the last 30 min. and then i'll just finish them on the grill (when i could get to it) to get more of a glaze and grill flavor. Share this post Link to post Share on other sites
NorthernVike 2,079 Posted June 5, 2019 When i do ribs, i season the bottom side with a salt pepper garlic mix and the top with my bbq rub that has some brown sugar in it. When you bite into it, you get the pepper garlic first then the sweet second. Share this post Link to post Share on other sites
Meglamaniac 380 Posted June 5, 2019 2 hours ago, NorthernVike said: When i do ribs, i season the bottom side with a salt pepper garlic mix and the top with my bbq rub that has some brown sugar in it. When you bite into it, you get the pepper garlic first then the sweet second. you should season anything you cook with fresh salt/pepper as a base then apply your rub/sauce/mop Share this post Link to post Share on other sites
porkbutt 860 Posted June 5, 2019 fresh caught bluefin was on mine this past weekend for a very quick searing 1 Share this post Link to post Share on other sites
Meglamaniac 380 Posted June 5, 2019 11 hours ago, Filthy Fernadez said: Do you cook your ribs to a temperature or just timed? I cook my ribs and Boston Butts to 203. Ribs fall off the bone. You're turning your ribs into pulled pork, why? A simple bend test is all you need to check for doneness in ribs Pick them up in the middle, if they bend 45 % then they are done, if they break apart they are overcooked Share this post Link to post Share on other sites
bostonlager 2,421 Posted June 5, 2019 17 hours ago, remote controller said: tri-tip!!! This is the one cut of meat I have never attempted. Is it comparible/easier/harder to do than a brisket? Share this post Link to post Share on other sites
Meglamaniac 380 Posted June 5, 2019 9 minutes ago, bostonlager said: This is the one cut of meat I have never attempted. Is it comparible/easier/harder to do than a brisket? much easier and unless you are on or near the West Coast you will have a hard time finding it Share this post Link to post Share on other sites
remote controller 133 Posted June 5, 2019 38 minutes ago, Meglamaniac said: you should season anything you cook with fresh salt/pepper as a base then apply your rub/sauce/mop First thing you taught me many moons ago! Share this post Link to post Share on other sites
remote controller 133 Posted June 5, 2019 17 minutes ago, bostonlager said: This is the one cut of meat I have never attempted. Is it comparible/easier/harder to do than a brisket? Much easier. I marinade for a day then dry rub for a day. Take it out and let it set at room temp for a few hours, add some more rub, then put on smoker for about 6 hours (250 degrees). My new Bullseye allows me to have a pan beneath it which I fill with beef broth and one pack of au jus. I baste every half hour the last few hours then use the aj jus as a tasty compliment. Share this post Link to post Share on other sites
bostonlager 2,421 Posted June 5, 2019 12 minutes ago, Meglamaniac said: much easier and unless you are on or near the West Coast you will have a hard time finding it I'm in Ohio. Probably why I have never tried this cut. Share this post Link to post Share on other sites
remote controller 133 Posted June 5, 2019 2 minutes ago, bostonlager said: I'm in Ohio. Probably why I have never tried this cut. It has two distinct grains (it changes) to cut against when you serve. It changes.....you will see it. Being ready for this allows you to cut it correctly and serve a more tender finished product. Share this post Link to post Share on other sites
remote controller 133 Posted June 5, 2019 This next weekend is gonna be a chicken wing weekend. I will have 120 big brined wings ready to smoke. I'm gonna toss them 5 or 6 different ways depending on what my guests want. I have a new pineapple habenero flavor to drop on them. Always a fun backyard get together, and we will be watching Pebble Beach! Share this post Link to post Share on other sites
Bier Meister 1,508 Posted June 5, 2019 26 minutes ago, Meglamaniac said: much easier and unless you are on or near the West Coast you will have a hard time finding it not a challenge in my neck of the woods. did a small one a couple of weeks ago Share this post Link to post Share on other sites
Meglamaniac 380 Posted June 5, 2019 3 minutes ago, remote controller said: This next weekend is gonna be a chicken wing weekend. I will have 120 big brined wings ready to smoke. I'm gonna toss them 5 or 6 different ways depending on what my guests want. I have a new pineapple habenero flavor to drop on them. Always a fun backyard get together, and we will be watching Pebble Beach! Absolutely love this on smoked and or grilled wings https://www.google.com/search?source=hp&ei=sNT3XP-aNubF_Qa0m7LQBA&q=mango+ginger+habanero+sauce&oq=mango+ginger+ha&gs_l=psy-ab.1.0.0l5j0i22i30l5.1645.9074..11786...0.0..0.359.1585.13j2j0j1......0....1..gws-wiz.....0..35i39j0i131j0i67j0i131i67j0i20i263.Los0XJ3XzLc Also love a good blackened or Cajun smoked wing Also also really enjoy a smoked/fried wing just make sure to use a low sugar rub when making them Share this post Link to post Share on other sites