What's on the Menu this Weekend?

Fred19Flintstone · December 2012

Our freezer ran out of pulled pork! Time to throw some butts in the Egg! Pulled pork sammies Saturday night. Sunday we go to my Mom's to decorate her house for Christmas, so she'll take us out for supper. I'm psyched to shop for the ingredients I'm missing for Mickey's Coffee Rub.

double · December 2012

20lbs of pork but for me have some buddies coming over to put up a 10x14 shed on Sunday and pulled pork was the requested dish. Great what friends will do for food from the Egg!

Lit · December 2012

Been wanting to fire up the mini and also have wanted to blacken some grouper so I am thinking blackened grouper sandwiches for lunch tomorrow and I also need to restock the freezer with pulled chicken for my lunches. Maybe pick up a skirt steak and throw it in the sous vide tomorrow for fajitas during the birds game Sunday.

nolaegghead · December 2012

Lasagna tonight (special SWMBO recipe). I'm throwing some beautiful short ribs (half veal, half beef) into the sous vide bath tonight, I'll let them go 48 hours for Sunday. I did 135F for 60 hours last time, I'm going to try 140 F for a shorter time, see what that does.

Brownie · December 2012

I'm trying a rib roast recipe with thyme au jus... MIL wants prime rib sammies for christmas lunch.

ttexxan · December 2012

I am smoking Jerky tom for the first time and then sunday is Skillet Pizza. Debating on doing breakfast food for dinner Sat Night

erniemcclain · December 2012

Chicken breast tonight with some bge green pecan and bbq sauce. Tomorrow may be a ribs day.

Bjorg · December 2012

Pulled pork sliders for 30 people!

Tjcoley · December 2012

NY Strips tonight, and just whipped up a batch of Zippylip's deep dish pizza dough for tomorrow night's pizza cook. Couldn't stand looking at everyone's pics of deep dish this week without trying this dough.

Plano_JJ · December 2012

Chicken Parmesan Panini's tonight, Straight up BBQ'd Spatchcock shickens on Sunday.

henapple · December 2012

nolaegghead said:
Lasagna tonight (special SWMBO recipe). I'm throwing some beautiful short ribs (half veal, half beef) into the sous vide bath tonight, I'll let them go 48 hours for Sunday. I did 135F for 60 hours last time, I'm going to try 140 F for a shorter time, see what that does.

Half veal, half beef? A teenage cow....

nolaegghead · December 2012

henapple said:

Lasagna tonight (special SWMBO recipe). I'm throwing some beautiful short ribs (half veal, half beef) into the sous vide bath tonight, I'll let them go 48 hours for Sunday. I did 135F for 60 hours last time, I'm going to try 140 F for a shorter time, see what that does.
Half veal, half beef? A teenage cow....

What is teenage in cow years?

Actually, they're from two separate cows.

Skiddymarker · December 2012

What is teenage in cow years? maybe 2. We eat the teenage ones, veal is the prepubescent bovine. Veal is 35 weeks at the maximum, but can be as young as 4 weeks, typically 20 weeks.

Cattle reach puberty anywhere from 8 to 20 months old.

Had a hobby farm in Eastern Ontario.

nolaegghead · December 2012

Boeuf de lait. The veal ribs are much larger than the beef ribs. I don't always trust what's on the label....but if it looks nice and the price is right, I'm game!

Cool - hobby farms are all the rage. What livestock did you raise?

Village Idiot · December 2012

nolaegghead said:

Cool - hobby farms are all the rage. What livestock did you raise?

Cattle

Pigs

Chickens

Ducks

Geese

Rabbits

Turkeys

HDmstng · December 2012

Have 14.5 lbs of pork butt from Costco. We are having an office potluck on Tuesday and I was going to bring pulled pork. My plan is to do them turbo style (350F until internal temp of 160 and foil until 200F) on Sunday, pull and store in ziplock bags. Plan is to reheat in a crock pot with some Coke a Cola on Tuesday.

Only bad thing is we are expecting rain all weekend, with thunderstorms on Sunday afternoon, so I may cook them today instead. If today, should I freeze or still refrigerate?

SmokinDAWG82 · December 2012

I'm making VI's Chilli Rellano Casserole tonight, I've been thinking about it since he posted it earlier this week!

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