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Who's cooking what...

Shelby
Shelby Posts: 803
edited November -1 in EggHead Forum
Just curious what everyone is cooking tomorrow.
I've got about 10 pounds of spare ribs; don't know what anyone else is having here but that should fill me up!
Happy Fourth of July!
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Comments

  • sprinter
    sprinter Posts: 1,188
    Shelby,[p]Already did my cooking for the 4th, smoked 2 butts over Monday night. Cooking some pork steaks tonight, quick meal while we get everything ready and the truck packed for the trip to KY Lake tomorrow for the family get together, where the Q cooked Monday Night will probably disappear before I get a sammich. Oh well, I got to test it straight off of the grill.[p]Troy
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  • djm5x9
    djm5x9 Posts: 1,342
    Shelby:[p]Four racks of $1.79/lb. spares from Publix for tomorrow along with grilled vegetables. A variety of grilled sausage for the next four mornings. Sometime over the holiday I see grilled catfish steaks and pizza being feasted on.
    [/b]
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  • Unknown
    Unknown
    Shelby,
    2-10LB BUTTS,6 SLABS OF BABY BACKS, SMOKED SAUAGE,HOT WINGS,POTATO SALAD,BAKED BEANS, AND WHAT EVER ELSE I CAN FIND.
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  • HolySmokes
    HolySmokes Posts: 446
    Shelby,
    Good afternoon Crescent City! I have an Elder Ward Special on the BGE. Headed for a short drive from Arkansas to SE Missouri tomorrow to be with realtives from several states, including cousins who own a BBQ catering business. I'm taking this butt, to go with all the other goodies...ribs, burgers, bbq'd pork steak, chicken and all the traditional fixin's that go with the Fourth. I trust tomorrow is a safe day for America and remember those who's given so much for us to enjoy the freedoms we often take for granted.
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  • Unknown
    Unknown
    Holy Smokes,
    What part of se Missouri?? I,m headed back home to the big town of Corning,Ar.
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  • Sundown
    Sundown Posts: 2,980
    Shelby,
    2 nine pound pork shoulders just went on Mr. Egg, two fist sized chunks of hickory and I'm in for the night. Still 99ºout on the deck IN THE SHADE! Welcome to Massachusetts!
    Be Happy and be safe this 4th of July all!

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  • Puj
    Puj Posts: 615
    Shelby,[p]Egg cooks:[p]4th - Burgers, dogs, corn on the cob in the husk (mini, large)
    5th - Pizza (large)
    6th - Grilled chicken, shrimp and veggies (mini and small)
    7th - Bagels in the morning, lasagne in the evening (large)[p]Happy 4th!
    Puj
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  • Wise One
    Wise One Posts: 2,645
    Shelby, two slabs of baby backs along with two slabs of country style ribs. About 12 LBsin total.

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  • Puj
    Puj Posts: 615
    Darryl,[p]I'm sure that the tummies will be full inside the Perimeter this weekend. Nice variety of chow. Enjoy the 4th.[p]Puj
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  • Nature Boy
    Nature Boy Posts: 8,687
    Shelby,
    I have about 5 pounds of 29 cent/lb. leg quarters thawing. Gonna cut em up into thighs and drumsticks and grill em low for an hour and a half or so. Then, in the sizzling grill topper wok, some zucchini and yeller squarshes fresh picked from the garden cubed with a boatload of shrooms and some VYE dalia onyon.[p]America, the beautiful.
    Heee!
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Gandolf
    Gandolf Posts: 907
    Shelby,
    I've got two 7.5 to 8 pound Boston Butts on now. When they come off tomorrow morning, three racks of ribs, Cat's of course, go on. Come on tomorrow!
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Shelby,
    I'll bet everyone thinks I'm doing spatchcock chicken. Well, I'm trying my first overnight Boston Butt. 8.5 pounds of rip-roaring pork!. Wish me luck!![p]TNW
    The Naked Whiz
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  • Puj
    Puj Posts: 615
    TNW,[p]It's not a function of luck, it's all about temperature control. You'll have no problem.[p]Happy 4th![p]Puj
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  • DavidR
    DavidR Posts: 178
    Shelby,[p]I'm doing another brisket. It's a 14 lb. SELECT that I got at .39 a lb. The wife and I are cooking it exactly the same way we did the 2.89 a lb. CAB brisket the week before. We want to see if the cheap SELECT grade is all that's needed for Egg cooking.[p]Now, the obvious question. Will I get burned out on brisket? Probably. But .39 a lb. is just too good to pass up on experimenting.

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  • Shelby
    Shelby Posts: 803
    From the looks of the replies, if turkey is the food of choice for Thanksgiving, the pig must be the food of choice for the Fourth of July!
    Good cooks and happy eating to all!
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  • WudEyeDoo
    WudEyeDoo Posts: 201
    Shelby,
    After reading all the ambitious things others are trying, I'm a little embarrassed to say what I'm cooking. Since we are going to an event in the evening, I can't cook for supper. At least they are serving 'Q. Since I can't stand not trying SOMETHING on the egg for the Fourth, I decided to do "appetizers" before we leave for the event: Nachos on the egg (a first attempt for me, which was inspired by the book Smoke and Spice) and then some Hot Wings to really spice things up before we leave. NACHO'S? I never thought I would try THAT on the egg! Hope everyone has a great Independence Day!
    Bob
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
    my 4th of july dinner will consist of:
    BRATWURST Sheboygan style*
    potatoe salad, sauerkraut, salad & for dessert watermelon[p]*BRATWURST Sheboygan style(home made)makes 5lbs:
    4 pounds ground pork
    1 pound chicken breast -- ground
    1/4 cup bread crumbs
    2 medium eggs
    5 teaspoons salt
    1 cup milk
    1 1/2 teaspoons white pepper
    1/4 teaspoon ground cloves
    1/2 teaspoon onion powder -- or
    1 medium minced onion
    1/2 teaspoon mace
    1/2 teaspoon allspice
    1 1/3 teaspoons crushed carraway seeds
    1 1/3 teaspoons marjoram
    1 teaspoon sugar
    1 1/3 teaspoons ground ginger[p]combine all above & stuff into casings[p][p]
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  • djm5x9
    djm5x9 Posts: 1,342
    Puj:[p]Thanks . . . Silly me! Wayfields has briskets for $0.99/lb., Danish pork ribs for $0.99/lb., and regular spares $1.39/lb. Regardless, there was room in the freezer and I stocked up.[p]Still looking for a better price for lump . . . I'll let you know.
    [/b]
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  • djm5x9
    djm5x9 Posts: 1,342
    Puj:[p]Coupled with a clean fire box and larger lump pieces on the bottom . . .
    [/b]
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  • djm5x9
    djm5x9 Posts: 1,342
    Chef Arnoldi:[p]Thanks . . . Added to the list of sausage recipes to try.
    [/b]
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  • Puj
    Puj Posts: 615
    Darryl,[p]So true ... in essence, the ceramic cook's version of "mise en place".[p]Pizza tonight; both regular and whole wheat doughs sitting in the fridge resting right now.[p]Puj
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  • Puj
    Puj Posts: 615
    Darryl,[p]If you would, post the results and your observations when you do the Danish ribs. EAG out in AZ tried these back in May and she was disappointed with the results. I was no help since I've never done Danish ribs. Maybe you'll shed some light on cooking these things.[p]Thanks,
    Puj
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  • Unknown
    Unknown
    WudEyeDoo,
    I did a tiny plate of nachos a couple weeks ago. They were great! Maybe just a tad too smokey, as the egg was fired up for a different cook, and I tossed the cheesey chips on at the last minute, but yummy regardless.[p]I can see firing the egg up specificaly for nachos some time soon.[p]bc
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  • WudEyeDoo
    WudEyeDoo Posts: 201
    bc,
    They were really good. The chicken wings were the biggest hit, however. Best wings I've done. It was a great 4th, hope yours was too.
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  • Unknown
    Unknown
    WudEyeDoo,
    I does luv my wings![p]How'd you do those lil' guys this time? Anything special, or any secrets to your success?[p]Thanks,
    bc
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  • djm5x9
    djm5x9 Posts: 1,342
    Mark:[p]There was an open case of Danish ribs in the case that I looked at before I made my purchase. They appeared to be cut with just enough meat between the bones resulting in some very thin ribs. These are definitely "low and slow" ribs. I will let you know how my future cooks with these ribs go.[p]Just a comment about the slightly thicker spares I cooked yesterday. They took eight hours to cook. The grill temperature was 160° for several hours then raised to 200° for the remainder of the cook. I was well out of the “danger zone” when I needed to be, I was just busy today and let low cooking temperatures baby sit for me. Must have paid off because the discriminating son of the manager of The Palm thought they were OK!
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  • Puj
    Puj Posts: 615
    djm5x9,[p]Well if the geneology of The Palm said that they were ok then we both know you hit a homerun. Watch out, you may have to moonlight down at Lenox from time to time.[p]Puj
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