Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: veryolddog on August 28, 2013, 05:30:28 PM
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Knowing that Labor is coming up, I went through the freezer to see what would be good to smoke for this weekend. I originally thought about ribs again and there is a sale at one of our small markets on beef back ribs for $1.67 per lb. that I think I will get anyway for the freezer. We have pork ribs, a full packer brisket, a 5 lb. pork loin, sausage, burger meat, and a few other items. While looking through all of these frozen foods, I found a half of a brisket that I cut in half a couple of months ago. I took this out and put it into the fridge to thaw.
So, it is going to be brisket. I want to get more Hatch chilis, maybe some bello mushrooms, corn is on sale and maybe some fresh string beans. Might even see if there is a potato out their with my name on it. But, it definitely is going to be brisket.
Now, I have to decide, wood smoker or pellet smoker? Brisket, since I cut in half, weighs only 3 to 4 lbs. I have no idea how long this will take, but I will be governed by internal temperature.
So what ya all doing for Labor Day weekend?
Ed
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will be starting some pizza dough tonight for pizza on Friday night. I want to defrost the freezer so I think the turkey is coming out and will be done Saturday or Sunday. Other than that no plans yet
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Thanks for the post Ed I was just going to ask the same question. It's been close to a month since I fired up a grill so I to am looking for some ideas. What say ye all!
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Thanks for the post Ed I was just going to ask the same question. It's been close to a month since I fired up a grill so I to am looking for some ideas. What say ye all!
No kidding Lobsterman. Think we are all having Rick withdrawal ;)
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whatever my wife tells me to cook. plus a rack of ribs. :P
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Hoping to do some Slawsa Dogs in a special way :) . Boss mentioned working on Labor day but that should be against the frigging law :)
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I like pork butts and I cannot lie!
I am probably going to do 4 butts for 2 parties.
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I'm not sure. FIL gave me a $50.00 gift certificate from a really good meat market for my bday, so I guess I'm going shopping!
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What a great thread!
I'm planning several things, and I know some of them will work out fine, but I'm concerned about one. We don't have too many more great weekends outdoors in north Idaho, so we want to make the most of what we have left
Friday
Put a couple of pounds of pork butt and dried black beans in a pressure cooker with dried ancho, chipotle, and guajillo peppers (no salt or other seasoning). Done after 75 minutes in the pressure cooker, remove the dried peppers, stem and pull the seeds, then puree the peppers with salt, black pepper, and a little vinegar for a drizzlin' sauce.
Pull the pork, then chop it for later use on pizza. Drain the liquid from the beans and place in a separate container - save the liquid to add to the drizzlin' sauce above.
Store these goodies for Sunday
Saturday
Clean the garage and mow the lawn, but as a reward, half through the day start a fire in the pizza oven for an afternoon pizza - will be doing fresh style pizzas - no sauce, but loaded with fresh tomato, fresh basil, and cheese we smoked in the Bradley, black olives, and mushrooms. A second pizza style will be topped with smoked wild coho I did today with smoked goat cheese and a light sprinkling of sun dried tomato. Black Butte Porter will cool me off after the yard work
Sunday
Entertainment day (guests) - planning wood fired and grilled pizzas and the Bradley will be cold smoking Gouda, Swiss, extra sharp yellow cheddar, extra sharp Vermont white, and a couple of other cheeses while the festivities continue. Guests won't be eating the smoked cheese of that day, but while the cheese is smoking, they will sample smoked cheeses and Canadian bacon we made a month ago so they get a sense of the smooth pecan flavor the cheese (and meat) was kissed with.
- We'll pluck fresh tomatoes off the plants next to the wood fired oven and use those on pizzas like we did on Saturday.
- Second style will be sun dried tomatoes, fresh and dried basil, pepperoncinis, mushrooms, red pepper flakes, feta, mozzarella, provolone
- Third will be using the pressure cooked black beans and pulled pork prepared on Friday. Layer black beans on a grilled crisp crust, then drizzle the sauce to taste, then add a layer of chopped pork, and top with smoked cheddar cheese. Finish in the wood fired oven.
I want to start the SRG and do a pork butt, but haven't a clue yet how to go about it. I'm hoping a forum member will have some advice on how to proceed.
Labor Day
I have a great full brisket (point and flat) in the freezer that I'd like to either Bradley, or Weber - not sure yet. The only thing I'm sure of is that there will be plenty of beer available to watch the brisket while it goes low and slow.
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So far, I have a wagyu tri-tip, 2 racks of baby backs and 2 arm roasts thawing. Not sure what the actual plan is yet, but... they will be cooked somehow. If my butcher comes through (which they always do), I will have a clod to pick up tomorrow (taking the whole clod but will freeze half of it for a later cook). The only side dish of note I plan on doing is mushroom risotto at some point (probably serve with the tri-tip).
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I plan on working out my new large crock pot I bought for some Sous Vide cooking. I got 2 center cut pork tenderloins that will get a 137F bath for 3 hours bagged with butter and Penzy's BBQ 3000 then a finish searing.
Since London Broil seems to be on sale I may pick some up tonight to do Sous Vide and some fish also.
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Friday I'm smoking a whole brisket, two butts & 2 racks ribs.
These were partially thawed when my freezer got unthawed & I'm going to cook & re- pack in foodsaver bags.
Saturday going to Nola with wife ,sister-in law , & her husband.
Riding the street car to the Rusty Nail ( the semi- official BAMA sports bar to watch the game) ROLL TIDE, then going to a bar near the appt & eating happy hour oysters ($6.00/ dz), then walking to appt & grilling burgers.
Sunday will grill corn, make slaw, & finish the ribs cooked Friday.
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It's kinda simple, really, and easy too. I haven't had a good burger in a long, long time. Home-grown, vine-ripened tomatoes are still available, also. So, I'm going to dust off the Weber and let 'er rip on some fine old fashioned charcoal grilled burgers ;D
Hub
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Delivery truck is coming tomorrow with 3 cases of back ribs, 55 pounds of split fryers, and a 10 pound box of feather bones for some Football Snacking 'sperimenting.. :D
Oh, and 100 pounds of sugar. :o ???
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OMG..everything sounds so good..how to pick. But am doing 15 pizzas on Sunday. Can't wait for the peanut butter and jelly one..fabulous. I'm making an artichoke and spinach one on butter and gahhlick with mozz and Asiago cheeses. I am also making 15 lbs of pizza dough. Pam .☆´¯`•.¸¸. ི♥ྀ
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Going to try a pizza on my pellet grill. Been wanting to try one for sometime and this sounds like a good weekend to try
The rest of y'alls cooks sound really good and poor squirt will have his hands full!! :D
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I'm going to pz's house for the weekend. I'll take pictures... ;) ;D
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I wish I had the holiday weekend off to do a little outdoor cooking, but I don't (somebody has to work). I'm going to South Bend for the start of Notre Dame football and I will be eating whatever they decide to feed us. All of your plans make me jealous. They all sound so good.
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Well I was going to show you all a rib eye on our indoor electric grill here in our apartment in Jeddah and as things go in KSA the grill has gone tango uniform...so we have an emergency. Tomorrow is Friday, stores closed so maybe Saturday we can replace our grill and I will get you all a shot..otherwise enjoying the holiday weekend through this forum...
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Just upgraded the menu for the weekend. I added pizza for Friday night on the Weber Kettle; Country Style Ribs for Saturday on the wood smoker; and brisket for Monday on the pellet smoker.
Wife is going to prepare Margarita's get me loaded and take advantage of me.
Ed
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I had planned to smoke a turkey but after reading the posts and the groups plans I don't know what to fix.
Everything sounds so good. Have a great holiday
Weekend
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Im going to make something called Peri Peri Steak with flat iron steak.
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I'm heading to the cottage on Lake Erie for the weekend. Hoping to pull some fresh perch from the lake this weekend for some good eats. If not at least the beer will be good and cold.
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We are headed for Lake of the Woods late tonight / early tomorrow (it's an 8 hour drive, so we like to time it to get there in the morning.) I'll bring some grillables, but we'll have lots of walleye while we are up there.
Tonight we decided to carbo load (actually, Rocky said she wanted homemade spaghetti.) So, I made some noodles, and then the tomato / meat sauce. It's hot here and taking pictures wasn't top of mind, but I did get a few. Had to make a big batch - Rocky's friend Paige was over (the softball player) and Emma's friend Will (the football player) was over too.
Hope you all have a great holiday weekend!
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Same to you, David! Have a safe trip.