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Grandpas Grub
Posts: 14,226
Over here I have a 15# brisket on the large, 17# of Boston Butt on the Medium and the Small & Mini eggs will be cooking 10# of sausage this afternoon. The large & medium will be pulling extra shifts doing about 30 Idaho bakers.
Pictures will be up later on.
GG
Comments
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Unfortunately nothing. Have two BBQs to attend being hosted by people who can't cook. Pre-pressed burger patties and hot dogs for us. Wheee. :(
We did a nice turkey breast with a spicy Indian mushroom sauce yesterday though.
-John -
Wow! Only have ribs on the agenda here.
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Have about a 9# brisket on since 10pm last night...should be done in a couple hours...
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Pioneer Woman's Beer Braised Beef with Onions
http://thepioneerwoman.com/cooking/2010/08/beer-braised-beef-with-onions/
Since it cooks with the lid on, no sense burning charcoal. Doing it in the oven.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I'll get a chart put up after I get back from going to hospital for a blood draw. My pit temp is all over the place, I must have an air leak into the egg somewhere.
GG -
I have two 10# buttson now. Will be doing ABT's, baked beans,bacon wrapped shrimp and several salads.Dave San Jose, CA The Duke of Loney
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It will be a while before I egg after Wednesday so I wanted to get in a cook beforehand. Started off with brisket, then saw some good size butts and taste tested some sausage so that sounded like a good idea. There are 36 Nathan Hot dogs in the wings also. Some of the grand kids will want hot dogs rather than brisket or pulled pork.
My timing is way off so I am going to have to bump the brisket up to a fast cook.
You on or off duty today?
Kent -
Yesterday I cooked a 5# venison ham for my neighbor to take to a party.
The bacon helps keep it moist, do same on my meatloafs.
Today am doing 4 dozen ABT's ala Beli, using mexican chorize, cream cheese and taco sasoning.
Going to a pool hall contest w/25 entrants and the rest to a pig pull by a man who cooks Charleston style.
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Yes, that's BBQbadge's cook. I will also put one up when I get back home.
GG -
3 racks of beef ribs
a stuffed, bacon wrapped chubby
a few abts
and a 'loney chub
BOB -
Off today, I go back tomorrow and then not again until next saturday. I love my 24hrs on/72 hours off schedule!
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Got all the rugrats over at your house again?
I'm cooking up a 12 hour shift at work 
I have a lot planned on my days off Tue thru Sat. I'm gonna do some mango habanero wings, probably a shoulder, a few pizzas, and hopefully a steak. I would like to have something tonight to eat while I watch VT put a hurtin on Boise 
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We're doing an Egrets' ham today and it's getting close to being done. :P
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Saturday was the wife's b'day so I took off work Friday and cooked up a couple of 6# butts overnight, then added a pot of bbq beans saturday. :woohoo:
Today will be buffalo wings (georgia red modified) on the large and cornbread on the small :woohoo: -
Oh ya, 26-1/4 in all.
I am not sure about that habanero though that will take the bark off of your tongue. Have a good time off of work.
GG -
That is going to be some good eating indeed.
GG -
Baby back ribs using Bad Bryon's Butt Rub for the first time ever! Fingers crossed here!Re-gasketing America one yard at a time.
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Happy belated birthday to the Mrs.
Sure glad you said cornbread, I forgot and need to get mine going.
GG -
Sounds great. I am interested in hearing how the Bad Bryon's Butt Rub is.
I used Dizzy Dust on all the meat so far.
Kent -
Good looking plates there Richard. You have a good day.
Kent -
Thanks for the link, that looks really good. That really looks good. I wonder how it would come out if the lid was left off and put it in the egg.
Kent -
Make sure you take and post some pictures.
GG -
You have me wanting to do some ABT's - just not enough time and too much cooking on this end. Got to love the bacon wrapped shrimp.
Kent -
Report:
The beef was so tender it was falling apart, which is usual for braised beef. I wasn't wild about the sauce ... a tad bitter taste to it. Maybe it was because I used boch beer. I'm not a beer guy, so I don't really know what that means.
I may do it again, except for a bottle of Malbec or Pinot Noir instead of beer.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
yeah..59..the big 6-0 next year!!..thanks and get that c'bread goin!...I LOVE it on the egg!
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Grandpas Grub wrote:
Over here I have a 15# brisket on the large, 17# of Boston Butt on the Medium and the Small & Mini eggs will be cooking 10# of sausage this afternoon. The large & medium will be pulling extra shifts doing about 30 Idaho bakers.
Pictures will be up later on.
GG
Wow Kent! I will stop by on the way home from the inlaws. I did BB's on the bubba (didn't want to get thrown off the forum, so I posted the pick elsewhere).
I bet it's all going to be good, looking forward to the pics. -
Kent,
Cold weather has arrived. I made hamburger stew over mashed potatoes. Smothered in HP sauce. Not egged but very well received
SteveSteve
Caledon, ON
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MOINK balls:
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Some cod last night, today a sausage for snacking, some chicken (no photo's), a few scallops and a lettuce wrap with the chicken and stir fried veggies.
Happy Trails~thirdeye~Barbecue is not rocket surgery
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