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Just because

Car Wash Mike
Car Wash Mike Posts: 11,244
edited November -0001 in EggHead Forum
I got tired of looking at that obnoxious post on the top of the board. To stay on topic, whats everyone cooking on hump day?[p]CWM
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Comments

  • Steve-B
    Steve-B Posts: 339
    Car Wash Mike,[p]Just picked up some thick pork chops for tonight. Plan on using DP Red Eye Express as the rub. [p]Also got a couple of corned beef briskets on sale for pastrami this weekend. [p]Steve-B
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  • RRP
    RRP Posts: 26,136
    Car Wash Mike,
    too me a second to figure what you meant - personally that's why I have the "last 25" bookmarked instead - otherwise you can't track the other chatter...kinda like having a CB but with the sound turned off!
    BTW It was egged pork burgers last night with Ken Stones Witchy Red - these things are great - they come from a local butcher and they are ground pork instead of ground beef - I know, I probably don't want to know what went in![p]Tonight is wifeee's spagetti and meat so I drew an egger's pass.
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  • sprinter
    sprinter Posts: 1,188
    Car Wash Mike,[p]Have some chicken thighs on tap for this evening, then getting ready for a big cook this weekend. This weekend I have plans to cook:[p]6 Pork Butts
    3 Briskets
    1 Pork Shoulder
    4 Racks Spares
    24 Chicken Thighs[p]Should be a great weekend of cooking. Unfortunately NONE of this is for me, its all being cooked for someone else. Good practice though.[p]Troy[p]Troy
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Steve-B,
    Love pastrami. I lost track of the posts last time someone cooked one. Let me know how.[p]CWM
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    RRP,
    I rarely use the top 25 posts unless I can't it. Actually, wifee is cooking mexican tonight. Will fire up that bad boy tomorrow.[p]CWM
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    sprinter,
    I don't care who it would be for, that much meat, I'm at least getting lunch. LOL
    Good luck, sounds like you have your hands full.[p]CWM
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  • Unknown
    Unknown
    sprinter, seeing your list made me wonder . . . what is the benefit, if any, of doing whole shoulders?[p]Phillip

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  • Steve-B
    Steve-B Posts: 339
    Car Wash Mike,[p]thirdeye has done a lot of work with pastrami. I'll post a link to his revised recipe. [p]I am going to experiment a little with one. I'm going to add some turbido sugar for the overnight rub. I am also going to try some mustard seed and maybe red pepper.
    [ul][li]thirdeyes Pastrami link[/ul]
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  • Unknown
    Unknown
    Car Wash Mike,
    Just Because it's hump day.................................
    I'm on my way out to find a camel, should be one hell of a hump day eggfest. LOL[p]Cheers,
    Bordello
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  • Clay Q
    Clay Q Posts: 4,486
    Car Wash Mike,
    My egg is down today for clean out and to measure for a ash pan I'm fabricating. Went to my local steel shop and they bent some 3" wide, 1/8" flat stock into a circle as they did not have a 7 3/4" O.D. pipe to fit. So I'm going to weld this up along with an air dam that will help reduce the hot spot in the back of the egg. So hump day is leftovers.[p]Clay

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  • sprinter
    sprinter Posts: 1,188
    CaptTable,[p]Not sure if we are talking the same piece of meat here. This is not a whole shoulder or a fresh ham, this is just a skin on, bone in pork shoulder, about 8 pounds. There are no real advantages to doing the shuolder over the butt, its just something that I found on sale awhile back and wanted to throw on to cook. This weekend gave me the opportunity to use it. for my own tastes, I actually DO LIKE the shoulder more than the butt, it seems to have more of the darker meat than the butt does but there is also a LOT more waste with a shoulder. With the skin and bone removed the actual yield of a shoulder is about 50% where a butt will yield about 60-65%.[p]Troy
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  • Unknown
    Unknown
    sprinter, gotcha. By the way, how are things going on your contest?[p]Phillip

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  • sprinter
    sprinter Posts: 1,188
    Car Wash Mike,[p]Yep, theres a bit of meat there, and some of it may make it onto a bun somewhere along the way. Its not being cooked on the egg though (eeek, can I say that here?). My cooking partner and I are firing up the big cooker Friday evening and throwing this on overnight. Most of it has to be done Saturday mid afternoon. First time to cook with the big cooker after making some mods to it over the winter. Should be a good test run for this competition season, cant wait for that. [p]Troy
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  • sprinter
    sprinter Posts: 1,188
    CaptTable,[p]Going pretty well. Would always like to have more teams but we'll probably end up cooking about 30 again this year. Have a kids Q again Friday night, that was a big success last year. Looking at a Peoples Choice event on Friday night also, trying to find a sponsor to buy some meat for the cooks and have the public be able to taste it and vote on their favorite. We'll see, it will be a fun weekend regardless.[p]Troy
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  • RRP
    RRP Posts: 26,136
    Car Wash Mike,
    I find it far more convenient since it is no longer just the last 25 - it's everything for what - maybe 24 hours
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  • sprinter
    sprinter Posts: 1,188
    Bordello,[p]You cook camel direct or indirect, what temps? Any idea on how how long per pound? You sauce the meat or serve it dry with sauce on the side? Any pointers would be appreciated.[p]Troy
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  • Unknown
    Unknown
    sprinter, well, Kathy & I are really looking forward to it![p]Phillip
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  • sprinter
    sprinter Posts: 1,188
    CaptTable,[p]Looking forward to having you here again. BTW, I emailed Ed and he is not able to rep the contest again, I think I told you about this already. I've not confirmed anything wtih KCBS about you AND Kathy repping it but let Ed know that you would both LIKE to do it. He said that he would take care of things from his end. Just FYI. Let me know if there is anyting I can do to help out with travel plans etc.[p]Kegged up 5 gallons of stout last night and about 4 gallons of a nice Porter also. Have an IPA in the fermenter right now. Getting ready for the Q season, seems like beer tends to disappear at contests for some reason or another so I need to plan a bit ahead and have a good summers worth of stock ready to go.[p]Troy
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