Weekend Cooks - Spring Fever

hapster · February 2014

Well it's supposed to be beautiful this weekend around here and I am sure there will plenty of Spring Fever going around!

Picked up a few goodies for egging...

Doing a pork butt in the oven using this recipe
http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

Also making this just to nibble on
http://thepioneerwoman.com/cooking/2013/06/watermelon-pico-de-gallo/

I have a larger butt that will go on the egg that I am doing for a friend. Her husband is a lineman with PECO and he made it thru all of the recent storms, and then on a beautiful day, blew out his knee and severed his ACL... They need a little BBQ love

I picked up a small boneless leg of lamb that I want to do as well, along with some chicken for the wife since she probably won't have the lamb with Elise and I...

Stopped by the liquor store and snagged a bottle of Double Oak

Can't get too crazy though, I'm on call till Monday morning.

I have a portrait shoot this afternoon for a woman that I haven't seen since grade school, should be interesting.

Have a great weekend everyone!

Chris_Wang · February 2014

Are you wrapping the pulled pork in the flour tortillas for the spicy dr pepper cook?

hapster · February 2014

Chris_Wang said:

Are you wrapping the pulled pork in the flour tortillas for the spicy dr pepper cook?

I may after it's done... forgot the chipolte peppers though, so it's going to cook tomorrow. Probably do the lamb tonight and then the traditional butt over night

Duranhler · February 2014

I've tried a couple of her recipes & they've always been good! :-bd

hapster · February 2014

Here's the pico de gallo...

hapster · February 2014

It's so nice on the deck right now, I might have to put shorts on

Based on my time today, I think tonight's dinner is going to be a bone on rib eye and chicken with some skillet potatoes. I'll throw the friend's butt on after that for the overnight and the attempt the lamb tomorrow. With the photoshot this afternoon, I think doing the lamb today might be a stretch.

Chillin a bit before the shoot with a cup of coffee and a stick

dldawes1 · February 2014

Looks good foodwise and your weekend weather !!!!

I might just have to try the pico de gallo.....looks different !!!

Brisket for me this evening after work.

Donnie

hapster · February 2014

Eggs fired up and the food is prepped...

hapster · February 2014

The food for dinner...

Chicken breasts rubbed with Pineapple Head, sliced potatoes I'm going to do in the CI pan with a little butter, some peppers and asparagus, and the rib eye for me.

Followed by the butt over night and then some bread in the morning and hopefully the boneless leg of lamb.

DMW · February 2014

Can't beat this weather, let's enjoy it while we can.

hapster · February 2014

Catch up pics... Butt is on and it smells fantastic. Rubbed with Bad Byron's and using a mix of hickory, mesquite, and cherry for smoke.

The Pineapple Head on the chicken was a big hit...

Before dinner some Jefferson Small Batch... After, some Double Oak

SkinnyV · February 2014

A+ Hap, your posts and nice pics inspire.

hapster · February 2014

SkinnyV said:
A+ Hap, your posts and nice pics inspire.

Thanks! Just following the lead set by some of the veterans on here

hapster · February 2014

Night all...

Egg has been at about 240 dome temp now for 3+ hours. Time to call it a night and see what happens. No maverick or controllers of any type; just crossing my fingers and knocking on wood

I'm sure it'll be great

DMW · February 2014

Just started the XL for my butt

thetrim · February 2014

I want to go visit and hang at Hap's house,,,

BckPorchGriln · February 2014

Everything looks great! Interested to see the finished product! Just too bad that I won't get taste it! Looks good enough to eat already!

SteveWPBFL · February 2014

Best pics on the site!

I called it a night last night with Egg at 227F with two shoulders, just a remote temp monitor that I could see from my sleep. Was at 216F this a.m. No controller needed, she purrs like a Bengal Tiger!

hapster · February 2014

SteveWPBFL said:

Best pics on the site!

I don't know about that; but thank you for the compliment

stantrb · February 2014

Lookin good! I fired my wood oven yesterday for the first time since November. Took an hour to drive out the accumulated moisture and the damn thing never got HOT. Still a little too cold here to entertain Spring.

RAC · February 2014

Chicken with pineapple head! Must give this a try

GK59 · February 2014

Glad to see you don't bruise your booze with real ice.

Egg on!

cazzy · February 2014

Outstanding hap! I'd have 12 of those steak plates. Oh, and that pico...looks stellar!

caliking · February 2014

That pico looks amazing. Did you eat it with the chicken? Darn, it all looks good!

hapster · February 2014

Thanks guys! Just had the pico with some blue corn chips... The wife might put it on the chicken tonight since she doesn't like lamb

flynnbob · February 2014

Those pictures look fantastic. You didn't take them with your I Phone did you? You should go work for the Food Network Mag....

hapster · February 2014

flynnbob said:
Those pictures look fantastic. You didn't take them with your I Phone did you? You should go work for the Food Network Mag....

LOL... Thanks. Yes, 99% of my images here are with my iPhone 5S. One of the reasons I updated to the 5S was the improved camera.

hapster · February 2014

Some update pics...
Eggs been going now for about 24 hours or so.

Lamb is roasting. Coated inside and out with oil, garlic, rosemary, thyme, and salt & pepper. Bread was a pizza dough ball. Egged butt is packed up for my friend. The oven Dr. Pepper butt is out and I'm going to chill it over night before finishing. Once the lamb is done, throwing on a Dutch oven peach cobbler.

DMW · February 2014

Looking good! Let us know how the peach cobbler turns out.

Mickey · February 2014

Don't care how your food taste as to far to try it. Your photos are truly outstanding man. Please keep them coming.

hapster · February 2014

Thanks guys... The lambs almost done. Added a little Grand Mariner to the cobbler mix just for fun

Weekend Cooks - Spring Fever

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