TGIF- What's cookin this weekend?

Unknown · October 2005

For those of us not going to Atlanta this weekend- What's cookin?[p]I'll be cookin up some brunswick stew and cornbread. Pizza, ribs, and chicken wings sound good too (haven't decided yet). I think for breakfast Sat. I'll make some glazed amazin raisin bread to go along with the classic eggs, bacon/sausage, and skillet potatoes (haven't totally decided on that either). Basically this is going to be a "winging it" weekend. [p]phillip[p]

badbruce · October 2005

Mornin' bbqwizard,
Alas I'm not going to Atlanta either, sniff.
On the bright side my 6 daughters are gathering for my birthday Sun. The older I get the more I cherish family gatherings.
Tonight I'm doing burgers & I’ve been brining a corn beef brisket all week that I just can't wait to get at tomorrow.
Have a good weekend.
Cheers,
bruce

KennyG · October 2005

bbqwizard,[p]Chili, this year with dried chilis from Mexico - pasilla negro and californias thanks to DTM.[p]K~G

VW Gal · October 2005

bbqwizard,
Could I get your recipe for the raisin bread? It sounds great![p]Thanks!
Terri

Lawn Ranger · October 2005

KennyG,
Good to see you're still kickin'[p]Mike

RRP · October 2005

bbqwizard,
hamburgers tonight for a kick back Friday night, though now I'm retired Friday night is no different than other nights since they are all kick back! 8^)
Saturday is a night out on the town with some visiting old friends up from St Louis. Sunday is a turkey breast that I'll have marinated.

Eggecutioner · October 2005

bbqwizard,[p]I'll be going eggless this weekeknd. However, I'll be cooking some chili over the fire in a dutch oven. That might get some smokey flavor...[p]
E

DTM · October 2005

Yo K~G,
Chili sounds good to me. Hope all is well with you. Let me know if your chili stash is getting low.
Your friend,
Dan

Unknown · October 2005

RRP,[p]Retiring today? Congratulations! What did you do?[p]phillip

Unknown · October 2005

vwgal,[p]For the bread:[p]3/4 cup milk
1/2 cup sugar
1 1/4 teaspoons salt
1/2 cup butter
2 pks of active dry yeast
1/3 cup warm water
3 eggs
1 tablespoon vanilla (seeds from one bean is better)
5 1/2-6 1/2 all-purpose flour[p]Heat milk, sugar, salt, vanilla and butter in a saucepan, until the butter melts and the sugar dissolves. Cool to lukewarm.[p]In a mixing bowl, dissolve yeast in the warm water. Add lukewarm milk mixture, eggs and five cups of flour. Start to knead this mixture and add more flour as needed until the dough becomes firm, smooth, and elastic (about ten minutes, if doing it by hand). Place the dough in a greased bowl. make sure the top of the dough gets some oil on it to pevent a crust from forming. Let rise until doubled in size. Once doubled, punch down and get ready for shaping.[p]

Car Wash Mike · October 2005

<p />bbqwizard,[p]Friday, Tammy usually cooks. But Sat. it will be some filets and scallops. For the Chiefs on Sunday it will be babybacks and chef rds wings.[p]Mike

Unknown · October 2005

Raisin bread continued:[p]The filling:[p]1# UNSALTED butter, softened
vanilla to taste
cinnamon to taste
Raisins[p]The formation:[p]Divide the dough in half. Roll the prepared dough into a rectangle about 9x14 (this may differ with the size pan you use). mix together the butter, cinnamon, and vanilla. Divide this mixture between the two rectangles of dough, and spread it evenly over each. Sprinkle raisins all over the top. NOw from the smallest end, roll the dough as tightly as possible. Pinch the dough to seal the seam.
Place dough seam side down into a greased bread pan. Cover and let rise until it just comes to the top of the pan (the dough will rise a great amount in the oven. this is called "oven spring")[p]Bake in a preheated 350 degree oven for approximately twenty minutes. I like a dense dough, so I go a little less. Once out of the oven let it rest out of the pan till cool.

Unknown · October 2005

Now for the glaze and all the other methods:[p]I don't use measurments for this. I usually just mix the stuff together until I like the consistency and flavor.[p]Confectioners (powdered) sugar
orange juice
milk
vanilla[p]As mentioned above, mix together and tweak until you like the flavor and consistency. To cover the top of the loaf, mix the glaze until thick but not stiff. The mixture should have some shcene to it. For drizzling, mix to a thick syrup consistency (preferred method).[p]Now that you have the glaze, you can have a lot of fun with the bread. Top the loaf with the glaze if you like. Or what I like to do it preheat a skillet. Spread butter on each side of a thick slice of the bread. Then toast it in the pan, like making grilled cheese. While it's hot, drizzle one side of the toast with the glaze- Fantastic!
Or, this makes some killer french toast.[p]This recipe is pretty basic, and can be done a lot of different ways. Play with it until it suits your palette. If you don't want to mess around with all the rolling and stuff, just add cinnamon, raisins and vanilla to the dough, and knead it all in. I first made cinnamon rolls with this formula, and that is why i roll it all up (like swirl bread). Enjoy!

Car Wash Mike · October 2005

bbqwizard,
Terri is on her way to Hotlanta. If this thread disappears before she gets back, you might want to copy and paste to her e-mail.
I know she wants the recipe.[p]BTW, I love raisin bread, just not had a lot of luck with bread on the egg.[p]Mike

Unknown · October 2005

Car Wash Mike,
Thanks, will do. i posted it here because i thought others might want it too. Thanks for the heads up.[p]phillip

Car Wash Mike · October 2005

bbqwizard,
Oh, I glad you did. I printed everything off. I just don't want to see a pic. I bet that stuff is fantastic. Just reading made me hungry.[p]Mike

Unknown · October 2005

For a richer dough, add an egg yolk to the dough and replace granulated sugar with brown sugar.[p]phillip

Unknown · October 2005

Car Wash Mike,[p]lol, Me too! I'm about to mix some up.[p]phillip

ttbq · October 2005

bbqwizard,
Not sure yet - we are going to our first EggFest tomorrow, I hope to get inspired and cook something good on Sunday!
Ted

Eggin in Peoria · October 2005

bbqwizard,
going to try ClayQ's pulled beef with apple addition per RRP's suggestion. Probably a few ABTs to tide me over.[p]Happy Eggin'

Egg_eh · October 2005

Well,

I 'd luv to try my first pulled pork. Hoping for some help on which cut to buy as our local grocer has the followingn on sale;

Whole pork shoulder picnic roast
and
Boneless Pork Leg, choice of: inside, outside or Tip roast.

Which is best?

Thanks in advance.

Eggeh

bbqwizard · October 2005

Egg_Eh,

Sorry for the delay in the response. I forget that if you post on this forum it won't post on the other forum, but if you post on the other forum it will post here. But I digress. Onto the question at hand.

Personally, I would first reach for the picnic roast. This cut is actually only part of the whole shoulder. From the whole shoulder you have the picnic and the butt (or boston butt) end. The butt seems to be the most preferred amongst q'ers. The butt offers the most amount of surface area to apply rub, which of course offers more yummy bark. Plus there is generally more fat in this cut which helps to make it more tender and self basting. However, The picnic offers an entirely different appeal. It is more dense than the butt, which gives it more of a hammy texture (this is NOT a ham. The ham comes from the back end of the hog). Some say that you should baste the picnic more than you would for the boston butt. This is due to a lesser amount of fat marbling. Personally, I just season it and put it in he cooker- no basting. Most picnics in the store still have the skin intact. Some take it off, to apply more rub. Others leave it on and cook it skin side down. The skin provides a great heat shield and acts as a bowl to trap in the grease. I like them both!

Which ever you decide, have fun with it! Keep your temps as even as possible throughout the cook. I like to cook mine between 225-235. And NO PEEKING!!!!!!

Happy Q'en
phillip

Egg_eh · October 2005

Thank you!!

I will try em all, cause that is what life is about, experiencing different things. Or is that q'n?

I will post pics too!!

Can't wait for the low n slow.

Eggeh

TGIF- What's cookin this weekend?

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