What's everyone cooking this weekend?

Fouker187 · July 2012

Salmon and Cornish game hens.

ncbbq · July 2012

You are scaring me man. Us NC guys are too much in sync. A couple of weeks ago we both did ribs. Tonight I did pizza and have a some ribeyes thawing for tomorrow.

I did finally give making my own dough a shot for tonight's pizza. It came out OK, a little room for improvement on the dough but it worked. I still need to try Papa Murphy's. We have one down the road. Looks like good pizzas from there.

Lowflyer · July 2012

2 Butts= 14lbs for my baby's 1st b-day party tmrw and Kung Pau Shrimp/Fried Rice tonight w the inlaws.

travisstrick · July 2012

pizza tonight. ribs tomorrow PM, and brisket overnight tomorrow for Sunday pool party

C-T you should do a post with pics and step by steps on your Brisket cook. I'd love to see how ya do it brother
Ok. I've done it once before but ive changed a few things. it's really simple and nothing that's not on here or the interweb 100 different ways. Glad to do it though. I think our main advantage down here is readily available high quality ingredients (aka good brisket).

Thats no lie. Here in Central Texas, there is ALWAYS a large supply of untrimmed packer briskets. It really makes a difference. On Fort Hood, they have 13-20 lb choice packers for $2 a pound. They are amazingly fat and marbled.

The Cen-Tex Smoker · July 2012

pizza tonight. ribs tomorrow PM, and brisket overnight tomorrow for Sunday pool party

C-T you should do a post with pics and step by steps on your Brisket cook. I'd love to see how ya do it brother
Ok. I've done it once before but ive changed a few things. it's really simple and nothing that's not on here or the interweb 100 different ways. Glad to do it though. I think our main advantage down here is readily available high quality ingredients (aka good brisket).
Thats no lie. Here in Central Texas, there is ALWAYS a large supply of untrimmed packer briskets. It really makes a difference. On Fort Hood, they have 13-20 lb choice packers for $2 a pound. They are amazingly fat and marbled.

Right! When I lived in WI, I never nailed a store bought brisket. I was always chasing these trimmed up cuts that were meant to be corned beef or stew meat. once I opened the restaurant, we had a CAB certified meat counter and I was buying CAB packers in cases (6 at a time). Those were awesome but they were more $ wholesale than I can buy retail here in TX. I mean, I wouldn't buy sashimi grade tuna from TX and I wouldn't expect to find the best brisket in Jersey (sorry Taz)

LizzieSamps · July 2012

Did a pork loin, portabellas, grilled romaine tonight, Saturday I was hoping for my 1st brisket but I did not get it bought today so it is moving to Sunday. I might try ribs tomorrow for dinner.

hopkinsusmc87 · July 2012

Ellis said:
Two B Butts, first time ever. Wish me luck.

Good luck. You won't have a problem. Watch for the stall.

The Cen-Tex Smoker · July 2012

Did a pork loin, portabellas, grilled romaine tonight, Saturday I was hoping for my 1st brisket but I did not get it bought today so it is moving to Sunday. I might try ribs tomorrow for dinner.

I'm doing one tomorrow night too.. Go get one tomorrow and I'll walk you through it. I'm warning you now though, I might be drinking a wee bit of the bourbon tomorrow night :)

FxLynch · July 2012

I picked up my first Flank Steak ever which is marinading right now, and will be doing my first pork shoulder on the Egg (did many before on other smokers). Other than that, a couple ribeyes and then sunday I'll be making a dish inside (Guinness stew, and Irish recipe).

Griffin · July 2012

Well tonight it was a fancy pants, hoighty toighty grilled cheese sammich tonight...no it wasn't....yes it was....sorry, the voices in my head are trying to take over again. Really thinking about going back and scoring that lamb breast I saw earlier. Was so cheap, even if I f' it up it won't matter. Mrs. G has been gone a loooooooong time and I if I know her (which I should by now), she'll be craving burgers. If I have the time, I'll try and bake the buns on the Egg. Gonna play around with a cookie recipe with Heath toffee bits in it, on the Egg of course, otherwise why would I mention it....of course you wouldn't mention it if it wasn't on the Egg....that's what I was saying...just shut up already.....sorry about that, damn voices.Would like to tackle paella, but we'll see. None of this has been passed by SWMBO'ed yet. Oh damn....look at the time. I really need to get to bed if I'm gonna be on time to get Mrs. G from the airport at the a$$ crack of dawn. Happy Eggin' this weekend, wish all the best and look forward to the pics.

the_alchemist83 · July 2012

Did Wings tonight: direct heat, 350 F for 30 min each side. Swamp Venom, Dizzy Dust & Jamaican Fire walk so we could try each spice. Coated with franks red hot sauce after grilling.

After coating with hot sauce:

Doing pork shoulder tomorrow, already seasoned with dizzy dust and sitting overnight

Will be doing my first brisket on Sunday. A little nervous so I went with a 4.5 lb flat as a learning experience.

bigguy136 · July 2012

Thought I would throw on a little PP. Here is the going on image. I will update more in the morning. Doing indirect 200° for the first 6 hours and now I'm at 225°

LizzieSamps · July 2012

The Cen-Tex Smoker said:

LizzieSamps said:
Did a pork loin, portabellas, grilled romaine tonight, Saturday I was hoping for my 1st brisket but I did not get it bought today so it is moving to Sunday. I might try ribs tomorrow for dinner.

I'm doing one tomorrow night too.. Go get one tomorrow and I'll walk you through it. I'm warning you now though, I might be drinking a wee bit of the bourbon tomorrow night :)

Ok, can't wait!! Hmm might have to get the mixings for beer-Rita's too!

AleBrewer · July 2012

Thats no lie. Here in Central Texas, there is ALWAYS a large supply of untrimmed packer briskets. It really makes a difference. On Fort Hood, they have 13-20 lb choice packers for $2 a pound. They are amazingly fat and marbled.

Man.....wish I could find those in New England. I have found packers, but not even close to $2/lb.

I'm still stuck working out of town, so cooking for me this weekend. My job ends next week, and then it's home for about a month....so there will lots of catching up to do.

ncbbq · July 2012

pizza tonight. ribs tomorrow PM, and brisket overnight tomorrow for Sunday pool party

C-T you should do a post with pics and step by steps on your Brisket cook. I'd love to see how ya do it brother
Ok. I've done it once before but ive changed a few things. it's really simple and nothing that's not on here or the interweb 100 different ways. Glad to do it though. I think our main advantage down here is readily available high quality ingredients (aka good brisket).
Thats no lie. Here in Central Texas, there is ALWAYS a large supply of untrimmed packer briskets. It really makes a difference. On Fort Hood, they have 13-20 lb choice packers for $2 a pound. They are amazingly fat and marbled.

You guys are lucky. I'd be more likely to find the Holy Grail than a good packer brisket here in NC at a grocery store. They usually have the small pieces that @The Cen-Tex Smoker is talking about or 4 - 5 lb flats. I guess I need to check a wharehouse store but we let our BJ's membership run out since we do not go there often. May need to join back up since I have the egg now. Of course I have no idea if they have whole packers at our store though. I didn't have an egg or look for such things when we were members.

bigguy136 · July 2012

Here is the finish. In cooler now. I used a 50/50 mix of white grape juice/ apple cider vinegar in the drip pan. Applewood for the smoke.

timekpr1 · July 2012

Everything in my freezer. It just died.

4Runner · July 2012

2 porterhouses at a combined weight of 3.5#, a new york strip and a thin cut rib eye. Good stuff

refrigerationman · July 2012

a couple whole chickens cut up in about a dozen pieces...fresh out of the garden corn on the cobb....and some stuffed jalapeno peppers...cold beverage..

LizzieSamps · July 2012

Just finished Salmon on the salt rox, and getting ready to prep my 14 lb packer brisket for tomorrow.

WickedIsland · July 2012

Strip steaks, asparagus and sweet potatoes tonight. Maybe my first Spatchcock tomorrow

ribnrun · July 2012

Did tri tip today, costco came through again. Got a butt to start tonight for a pp lunch tomorrow. Got a 3 pack of BB's, but they may have to keep for later.

Jonathan1970 · July 2012

Cedar Plank King Salmon from Alaskan fishing trip. Grilled squash, peppers, and onions. May be the best I have ever done. Food was consumed before pictures.

the_alchemist83 · July 2012

Results of my pork shoulder. 300 F, PS down, for 3 hours, dizzy dust & some red wine vinegar.

NDG · July 2012

SALSA - fire roasted tomatillas and jalapenos with local ripe plum tomatoes/cilantro/onion/lime . . . Finished in blender then chilled . . enough to freeze ! Also did a spatch chicken with brine found in dr bbq's book "slow fire" with herb butter under the skin . . .