Skip to comments.What's Everyone BBQing today?
Posted on 07/04/2010 7:00:26 AM PDT by traderrob6
Rare vanity, I apologize, but let's talk BBQ. Got my Bradley Smoker started last night at 8:00. Two beautiful 8# Pork Butts smoking/cooking for sixteen hours then FTC for 5 then serve with a wonderful North Corolina vinegar/tomato based dipping sauce or the infamaous South Carolina mustard based sauce. I'll take the former, wife loves the latter.
Please post your BBQ plans.
While I am not going to be grilling, after the tea party rally, will do some reading, maybe even read up on some important American documents.
13lb beef brisket - smokin for about 10 hours between 200-250 degrees
A neighbor just fired up his grill and it’s only 10:02am! I’m hungry already!
I leaving on a C-130,
real sure I won't be back again.
Apologies to Peter, Paul and Mary fans...
Chicken and my husband’s famous hamburgers.
Cut the butts into steaks. Grill over medium fire for 45-50 minutes, mopping with water/sauce combo and turning every 9 minutes. Baste with sauce with 10 minutes left, turn and baste again. If desired keep warm for up to one hour while you grill the corn.
This is the St. Louis secret. Keep the ribs.
This may be off topic but our family is having a cooking contest to see who can make the best dish using hot dogs. This should be interesting.
Hope your BBQ is the best ever.
Oh, and I think that will be a Boston Butt...
There are no other choices @ brother/sister-in-law’s house. If you want tofu burgers, stay home. LOL
Chicken with Williamson Bros. BBQ Sauce (incredible!), corn on the cob, veggies... all on the grill. YUM!!!
In my $28 Brinkman water smoker that I've had for about 12 years. Dry rub, hickory wood. Yummy.
Whatever produces the maximum amount of carbon in the atmosphere.
Pulled pork, Ribs and Chicken. Got a late start - stuff has only been in since Midnight @ 190°F
12 lbs. of spareribs that were rubbed last night and 8 lbs. of chicken thighs that are brining as I type. I’m also cooking a big pot of greens to go with them.
Grilling ribs later in the week. Today I've got to work after attending Mass this morning.
Have a safe trip.
Kabobs made from marinated beef tips, mushrooms, sweet peppers, onions, and pineapple with a teriyaki glaze. Served with potato salad and salad. Tea, soda and wine for drinks. Blue berry angle food cake with home made ice cream for dessert.
2 inch thick porterhouse steak and smothered in grilled onions. Oh and make it Rare
I put a 8 pound and a 10 pound pork butt on my Big Green Egg at 11:30 last night. They were at 165 degrees this morning. Should be ready around 3:00 this afternoon.
But what the hey, what's Independence Day for if not to practice those great American values, innovation and improvisation.
Not with the sauce, though. Archibald's sauce is the only way to go.
I love my Weens and Beanies.....but I admit I'm weird; I despise Mac and Cheez....
I Googled ‘Bradley smoker’. It has a separate chamber for the wood. I’ve been told this is the best method to smoke.
What time is dinner? I’m 3 hours away.
Some nice bone-in ribeye steaks that I am marinating in merlot and garlic.
Steak and vegetables! We’ll probably eat pretty late, because the kids want to go to the pool after Mass, and we don’t get home from Mass until 2:30.
I'm driving down to your house. I'm in NJ so it may take awhile. No need for an address. I have a keen sense of smell.
That’s a favorite of mine as well but you would lose on creativity and appearance! Now stuff that in some puff pastry and you may be in the running!
FTC is: foil, towel, cooler. Take (especially pork butts) out after reacing an IT of 185 and wrap them in foil then a towel and put them in a cooler for up to 6 hours.
The cooking still continues and the distribution of juices that occurs at this stage is essential.
When you retrieve it watch out, the BB will literally fall apart.
And yes, I make both the NC and SC dipping sauces from scratch. They are both relatively simple. 30 minutes cooking time tops.
Hubby has fifteen pounds of butts smokin’ since 5:30 AM. Saving the drippings to make the sauce. (Vinegar based) Three racks of baby back ribs, 4 pounds of hot wings. Mac and cheese, baked beans, slaw and whatever our daughter brings. Peach cobbler and blackberry cobbler covered with vinilla ice cream for dessert.
Oh, and two cases of hubbies favorite brews.
Consider it a political statement...
“Chicken with Williamson Bros. BBQ Sauce (incredible!), corn on the cob, veggies... all on the grill. YUM!!!”
....glad you mentioned corn....a farmer friend of mine invited me down to pick sweet corn yesterday....you just can’t beat the taste of fresh corn this time of year.
Stonewalls, who’ll be cooking with pork over oak coals today.
“I Googled Bradley smoker. It has a separate chamber for the wood. Ive been told this is the best method to smoke.”
Granted I’m predudiced but would agree.
Burgers but I have some filet mignon on standby.
I can’t stop laughing. I think this would win! I’m going to show this to everyone at the party today. Wish I saw this earlier.
Forgot to mention: Between meals I will kick back and expose the soles of my shoes to all that are present.
I have four nice salmon steaks that I will cook over direct charcoal (5 mins meat side down, 7 mins skin side down) in our traditional Weber grill. I will serve Uncle Ben’s rice mix, with an extra cup of Minnesota wild rice, cooked in our Japanese rice cooker (it never fails.) A salad with Mennonite tomatoes will accompany the meal.
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