So, what's everyone cooking this 3 day weekend?

[Smokin Don]

My butcher called this am and said he had my goat leg so looks like I will be doing goat leg on the Traeger. Any helps would be appreciated! Don

[rwalters]

My butcher called this am and said he had my goat leg so looks like I will be doing goat leg on the Traeger. Any helps would be appreciated! Don

Knowing you, we'll see lots of great pics. Wish I could help...but have never in my life cooked and/or eaten a goat leg. I am deprived

[tomcrete1]

Ribs tonight, steak tomorrow and brats on the 4th


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[sparky]

Anybody needs me I'll be at Sparkys place

We got a extra room for ya pappy now that the kids have moved out for the time being.

[sparky]

OK. I'll bite...

What are pineapple poppers?

1/2 jalapeno, cream cheese mixed with mashed grilled peaches and a pineapple spear.  All wrapped w/ bacon. 

[sparky]

Ribs on WSM old school.  Chicken and sausage on the PBC.  Twice baked taters, pineapple poppers and monks on the elite.  Burgers, dogs and grill fruit on the kettle.  Blender always on.  Margaritas for the crew.

Dang Sparky!!!

Serious question...on the MAK...did you wrap your baby backs, or let 'em ride naked the entire cook?  Curious to know the rib whispers MAK technique

It depends.  If I'm drinking my share them no.  If I'm drinking FT then yes.

[teesquare]

Started last nite with these:


[attachments deleted after 6 months]

[teesquare]

Here...give 'em a sniff.....



[attachments deleted after 6 months]

[teesquare]

Here is your plate. I cooked the CSRs on the MAK. 2 hours on smoke mode - , 1.5 hours at 275F. Basted with a coffee-whisky BBQ sauce I make. The black beans were cooked with cumin and dry mustard, and the corn was cooked with butter and dill.

[attachments deleted after 6 months]

[sparky]

OK. I'll bite...

What are pineapple poppers?

1/2 jalapeno, cream cheese mixed with mashed grilled peaches and a pineapple spear on top.  All wrapped w/ bacon.

[rwalters]

Here is your plate. I cooked the CSRs on the MAK. 2 hours on smoke mode - , 1.5 hours at 275F. Basted with a coffee-whisky BBQ sauce I make. The black beans were cooked with cumin and dry mustard, and the corn was cooked with butter and dill.

Looks excellent! Was talking w/ Bruce at MAK the other day. He told me he cooks his baby backs on the smoke setting for 2 hours, and than kicks it up to 275° for 1 hour... and done!. Swears that method turns out an amazing end product. I just don't get how 2 @ 170-190° and than 1 @ 275° is gonna give you a rendered/tender rib.  But, it appears you are using the same basic method?? Hmmmm......

[Roget]

I had planned the following:

Saturday - Pizza on the Blackstone
Sunday   - Ribs in the Bradley
Monday   - Chicken wings in the SRG

But the weather man is saying a 98% chance of rain starting tonight and continuing through Tuesday morning.

So... I'll be lucky to have any of the above.

[teesquare]

Here is your plate. I cooked the CSRs on the MAK. 2 hours on smoke mode - , 1.5 hours at 275F. Basted with a coffee-whisky BBQ sauce I make. The black beans were cooked with cumin and dry mustard, and the corn was cooked with butter and dill.

Looks excellent! Was talking w/ Bruce at MAK the other day. He told me he cooks his baby backs on the smoke setting for 2 hours, and than kicks it up to 275° for 1 hour... and done!. Swears that method turns out an amazing end product. I just don't get how 2 @ 170-190° and than 1 @ 275° is gonna give you a rendered/tender rib.  But, it appears you are using the same basic method?? Hmmmm......

When we think about the origins of BBQ - and some of the still much prized foods we make as a part of our BBQ menu ...many of them have the commonality of being the tougher, cheaper cuts of meat. This is because they often have more collagen, sinew and other connective tissues, that only become tender after enough time of cooking at lower heat levels. Then we can turn up the heat, and finish the cook.
The reason we cook pork buts, ribs, and even brisket for longer periods at lower temps is that these tougher "ingredients" in the meats will dissolve or at least become much softer and tender, and add moisture and flavor.

[Tailgating is my game]

1) Last night after my first swim without the sharks( first of three)   I had a club sandwich at a diner in Beach Haven I was hungry after my swim LOL it went down in about 1 minute fries & all

2) Today I am hoping the family will want to go to the club for fireworks & Fish & chips

3) Sunday my wife & I both agreed   Grilled Chicken legs & thighs with a big fresh salad & baked potatoes with plenty of butter & sour cream

4) Monday We are going to my in-laws. I plan to bring my bacon & mushroom side dish......my wife will bring a dessert of my sons choice or if he can not decide the flag cake.



Happy 4Th everyone!!!!!!!

[rwalters]

Here is your plate. I cooked the CSRs on the MAK. 2 hours on smoke mode - , 1.5 hours at 275F. Basted with a coffee-whisky BBQ sauce I make. The black beans were cooked with cumin and dry mustard, and the corn was cooked with butter and dill.

Looks excellent! Was talking w/ Bruce at MAK the other day. He told me he cooks his baby backs on the smoke setting for 2 hours, and than kicks it up to 275° for 1 hour... and done!. Swears that method turns out an amazing end product. I just don't get how 2 @ 170-190° and than 1 @ 275° is gonna give you a rendered/tender rib.  But, it appears you are using the same basic method?? Hmmmm......

When we think about the origins of BBQ - and some of the still much prized foods we make as a part of our BBQ menu ...many of them have the commonality of being the tougher, cheaper cuts of meat. This is because they often have more collagen, sinew and other connective tissues, that only become tender after enough time of cooking at lower heat levels. Then we can turn up the heat, and finish the cook.
The reason we cook pork buts, ribs, and even brisket for longer periods at lower temps is that these tougher "ingredients" in the meats will dissolve or at least become much softer and tender, and add moisture and flavor.

Oops...didn't explain myself well. I understand about low n slow, and that it takes time to bring a tough cut of meat into tender submission   What has me confused is the SHORT cook time that you used, and Bruce is talking about. I have never had baby backs done in under 4 hours, and that's running a pit temp of 225°+.