What is egg nation making for Independence Day?

frazzdaddy

Taking the oldest daughter and future son in law to Jordan lake with my bride. 2 inch prime ribeyes and baked sweet potatoes on the egg later. I'll post picts tomorrow. 

SonVolt

Sweet potatoes with beef? That's one way to run off the future son-in-law. Less risky than drowning him in the lake I guess. 

frazzdaddy

SonVolt said:

Sweet potatoes with beef? That's one way to run off the future son-in-law. Less risky than drowning him in the lake I guess. 

Did I break a rule? 

SonVolt

Rule #471 clearly  states that sweet potatoes are to be served with pork or venison. 

frazzdaddy

SonVolt said:

Rule #471 clearly  states that sweet potatoes are to be served with pork or venison. 

You should try it with brown sugar and cinnamon. Good stuff! It's a southern thing I guess.

evie1370

For the third year in a row I am cooking at Porkopolis EggFest. Therefore my team and I will be doing a practice cook on the 4th. My cook, so far, is Korean Wings, Sweet and Spicy Chicken Drumsticks and Sausage stuffed Fritos. The test cook will determine what else i will add to my standard-which is Smoked Mac and Cheese. 

SonVolt

Oh I know it's good, I just don't think the Lord intended that sweet sides be paired with savory beef. 

lkapigian

25.74 pound Chuck Roll using seasonings I got from @mlc2013

westernbbq

So my independence day cook got postponed by 4 days.  As it turns out the friends house we are going to had a freezer breakdown so they had to smoke 25# of pork shouldah.   So they kindly requested i bring food to a different to be determined event.   But alas, this sunday ill be making the ribs and brisky for a small gathering of 20 or so so that should be pretty good

lkapigian

Thanks @mlc2013 , using your cherry wood, Rufus Teauge Rub, finishing with The Shed Sweet and Spicy and Guys Sweet and Spicy Sriracha . the monster is injected with Beef Stock, BTB Butter and Frank's Red Hot .. Hope to pull off by 10AM tomorrow 250 dome with help from Stoker..,happy 4th 

ryantt

Being from the north (Ohio) I thought we’d make some authentic  BBQ so burgers and hotdogs it is. 

thetrim

Going with the fam over to St. Pete, so we'll keep the cooking to Nada.  I'll do something this Sat for the WC quarters and maybe something Sunday as well.

Dondgc

Brisket. First overnight cook with my new Smobot so I will see how that works. I had some issues on a five hour rib cook on Sunday but maybe that was operator error. 

GoldenQ

I agree with Frazzdaddy on sweet potatoes anytime if done right and with anything or by themselves.     But try them with pulled pork in them with cinnamon and butter.

thunderbird

Got a 15lb Brisket (no pics! it's sleeping!) in the cooler now. Used new Smobot for the first time, felt like cheating. Put it on at 7am and left for work and everything was good. Made the below potato salad and it's pretty good, actually my first time to make potato salad at all. I like mustard so I 3x's the mustard in recipe. Next time I'll 6x the mustard.  

http://itsmyrub.com/smoked-potato-salad-gorgonzola-bacon-jalapeno/

lousubcap

CornfedMA said:

I’m going with a SRF Black brisket. The wife swung by one of the local butcher shops on her way home from work last night and they had 1 left. I got a message that she was en route to the house “with 14 lbs of wagyu heaven on board.”

God, I love her! 

@CornfedMA Catching with this thread and you win the post of the day.  Great training program you have implemented and subsequently executed.
Better to be lucky than good any day.  Enjoy the cook and follow-on eats.  

CornfedMA

lousubcap said:

CornfedMA said:

I’m going with a SRF Black brisket. The wife swung by one of the local butcher shops on her way home from work last night and they had 1 left. I got a message that she was en route to the house “with 14 lbs of wagyu heaven on board.”

God, I love her! 

@CornfedMA Catching with this thread and you win the post of the day.  Great training program you have implemented and subsequently executed.
Better to be lucky than good any day.  Enjoy the cook and follow-on eats.  

@lousubcap Thanks man. It’s worked well. You just gotta lay the groundwork and trust the process. 

Now on the meat, I’m thinking that I’m not gonna wrap this one. Just going to let the egg settle in around 250-275 and let it cruise until it probes “like buttah.” Any other tips? I don’t think I’ve ever done a brisket on the egg without wrapping in butcher paper once the bark was set. 

lkapigian

How to fill a LBGE

Botch

I was extremely down after work yesterday and skipped doing any grocery shopping.  Getting off work today, I had to either brave the Commissary on 3 July or have Spaghetti-O's for the Fourth.  Crowd actually wasn't bad at all, in and out in 20 minutes or so.  St.Louis-style ribs, sauerkraut, pickles and baked biscuits planned.
I normally make my own sauce, but got lazy earlier this year and bought a bottle of Stubb's Original; not too bad, if you let the finished ribs cool, bring Mr. Egg up to 500 or so, brush on the sauce, and finish grilling somewhere between sticky and black.  Not bad at all!
Two weeks ago, I read a Cook's Illustrated shootout of commercial barbeque sauces; Stubb's was at the bottom, and "Sweet Baby Ray's" tied for first.  Hmm. One week ago, I walk past the clearance bins in the entrance of my grocer, and there's bottles of Sweet Baby Ray's for $0.99!  So, side-by-side comparison test tomorrow!  
I've also come up with an interesting question regarding rubs/sauces, but think it should be in a separate thread.  

carlmatt14

Ribs, brats and hot dogs in ol Kentucky!

lousubcap

@CornfedMA you've got this.  Regarding the wrap or not or foil/paper debate I will offer this video:
https://www.youtube.com/watch?v=lnRRDSYgdmw
Regardless, enjoy the cook and follow-on eats.  

BGEChicago

Doing things a little in advance, I made pizza for lunch today. I made the brisket ahead of time for tomorrow, that way I can make the beans and potato's tomorrow.... 

RRP

Me? It is a favorite, traditional 4th of July celebration meal for at least 25 years now!

It involves a 2+ pound flank steak, sliced button mushrooms, burgundy wine and a 24 hour advance prep. The result is a killer meal and yes, a hot BGE at 675 to 700 degrees!

XC242

This

CornfedMA

Annnnnnd we’re off! Going fat cap down for a change. It’ll be a game time decision on whether I wrap or not. Happy Independence Day! May you all enjoy time with family and friends. For all you pyros out there, may you wake up tomorrow with all your fingers...

northGAcock

BGEChicago said:

Doing things a little in advance, I made pizza for lunch today. I made the brisket ahead of time for tomorrow, that way I can make the beans and potato's tomorrow.... 

you need a second egg!

SamIAm2

Putting together some ‘tater salad’ for evening meal. Made from scratch baked beans that SWMBO wants to have hot for the first time in my long memory.She usually eats pork and beans cold from the can. Getting ready to fire up the Large for “Brisket on a stick”:  Easing into the festivities because Public here had a sale on several of my favorite beers and I got several. Enjoy your day.

thetrim

Change of plans.  We're going to a friend's house that is doing a seafood boil of some sort.  Ima bring some Magnum loads for the group.

SamIAm2

Potato Salad now in fridge, running out of room!

lkapigian

12 hours in, planning another 4 then shred... love a good chuck roll