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What's Everyone BBQing today?
various | 7/4/10 | traderrob

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.


TOPICS: Miscellaneous
KEYWORDS: bbq; food; independenceday
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1 posted on 07/04/2010 7:00:30 AM PDT by traderrob6
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To: traderrob6

Tri-tip, chicken....


2 posted on 07/04/2010 7:03:01 AM PDT by freebilly (No wonder the left has a boner for Obama. There's CIALIS in soCIALISt....)
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To: traderrob6

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.


3 posted on 07/04/2010 7:04:01 AM PDT by Biggirl (AZ Is DOING THE JOB The Feds Should Be Doing, ENFORCING The Southern Border! =^..^=)
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To: traderrob6

13lb beef brisket - smokin for about 10 hours between 200-250 degrees


4 posted on 07/04/2010 7:04:09 AM PDT by slumber1 (The only thing we have to fear is Obama himself)
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To: traderrob6

A neighbor just fired up his grill and it’s only 10:02am! I’m hungry already!


5 posted on 07/04/2010 7:04:21 AM PDT by Man50D (Fair Tax, you earn it, you keep it! www.FairTaxNation.com)
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To: traderrob6
A terrific neighbor of ours is taking care of Mrs. GBC and the children this 4th. 26 and a wake up.

I leaving on a C-130,
real sure I won't be back again.

Apologies to Peter, Paul and Mary fans...

6 posted on 07/04/2010 7:04:34 AM PDT by gov_bean_ counter (Sarah Palin - For such a time as this...)
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To: traderrob6

Chicken and my husband’s famous hamburgers.


7 posted on 07/04/2010 7:05:06 AM PDT by freekitty (Give me back my conservative vote; then find me a real conservative to vote for)
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To: traderrob6

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.


8 posted on 07/04/2010 7:05:13 AM PDT by steve8714 (Our long national nightmare is over. We can resume our proper disdain for soccer.)
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To: traderrob6

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.


9 posted on 07/04/2010 7:05:24 AM PDT by GrannyAnn
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To: traderrob6

Oh, and I think that will be a Boston Butt...


10 posted on 07/04/2010 7:05:24 AM PDT by gov_bean_ counter (Sarah Palin - For such a time as this...)
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To: gov_bean_ counter

bttt


11 posted on 07/04/2010 7:05:35 AM PDT by ConservativeMan55
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To: traderrob6

Steak.

There are no other choices @ brother/sister-in-law’s house. If you want tofu burgers, stay home. LOL


12 posted on 07/04/2010 7:06:09 AM PDT by fatnotlazy
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To: traderrob6

Chicken with Williamson Bros. BBQ Sauce (incredible!), corn on the cob, veggies... all on the grill. YUM!!!


13 posted on 07/04/2010 7:06:43 AM PDT by rintense
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To: traderrob6
Very simple. Three racks of baby backs and a turkey breast.

In my $28 Brinkman water smoker that I've had for about 12 years. Dry rub, hickory wood. Yummy.

14 posted on 07/04/2010 7:07:00 AM PDT by FatherofFive (0bama is dangerous and must be stopped.)
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To: traderrob6

Prime T-bone.


15 posted on 07/04/2010 7:07:59 AM PDT by mad_as_he$$ (Sometimes you have to go to dark places to get to the light....)
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To: traderrob6

Whatever produces the maximum amount of carbon in the atmosphere.


16 posted on 07/04/2010 7:08:48 AM PDT by Brett66 (Where government advances, and it advances relentlessly , freedom is imperiled -Janice Rogers Brown)
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To: traderrob6

Pulled pork, Ribs and Chicken. Got a late start - stuff has only been in since Midnight @ 190°F


17 posted on 07/04/2010 7:09:14 AM PDT by NY.SS-Bar9 (Tree of Librerty)
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To: traderrob6
What is "FTC", and do you make your own sauce?
Do you like the Bradley? First I've heard of it, I'll have to research it. I've had The Big Green Egg recommended to me, not sure its cost though.
I just have an inexpensive Brinkman.
18 posted on 07/04/2010 7:09:19 AM PDT by jla
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To: traderrob6
I like cats
Problem is, I can't eat a whole one by myself
19 posted on 07/04/2010 7:09:26 AM PDT by jrg
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To: traderrob6

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.


20 posted on 07/04/2010 7:09:52 AM PDT by mouse_35 (Better a caribou than a jackass!)
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To: Biggirl
Happy Independence Day!

Grilling ribs later in the week. Today I've got to work after attending Mass this morning.

21 posted on 07/04/2010 7:10:11 AM PDT by Northern Yankee (Where Liberty dwells, there is my Country. - Benjamin Franklin)
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To: GrannyAnn
Now here is a winner. The body is hamburger covered with bacon to make a shell, the legs and head are hot dogs What more could one ask for?

Photobucket

22 posted on 07/04/2010 7:10:21 AM PDT by engrpat (A village in Kenya is missing their idiot...lets send him back)
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To: gov_bean_ counter

Have a safe trip.


23 posted on 07/04/2010 7:11:13 AM PDT by Northern Yankee (Where Liberty dwells, there is my Country. - Benjamin Franklin)
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To: traderrob6

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.


24 posted on 07/04/2010 7:11:37 AM PDT by taxcontrol
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To: traderrob6

2 inch thick porterhouse steak and smothered in grilled onions. Oh and make it Rare


25 posted on 07/04/2010 7:13:14 AM PDT by NavyCanDo
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To: traderrob6

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.


26 posted on 07/04/2010 7:13:37 AM PDT by CJinVA
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To: jla
I just use this for BBQ:
27 posted on 07/04/2010 7:14:08 AM PDT by darkangel82 (I don't have a superiority complex, I'm just better than you.)
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To: traderrob6
Pork butt. Trying it on a new smoker (to me, I inherited it from my Dad this spring. He had it 50 years). So, it's an experiment. I could have tried my Grill dome, where I always get great results.

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.

28 posted on 07/04/2010 7:14:48 AM PDT by chesley (Lib arguments are neither factual, logical, rational, nor reasonable. They are, however, creative.)
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To: GrannyAnn
who can make the best dish using hot dogs.

I love my Weens and Beanies.....but I admit I'm weird; I despise Mac and Cheez....

29 posted on 07/04/2010 7:15:04 AM PDT by ErnBatavia (It's not the Obama Administration....it's the "Obama Regime".)
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To: traderrob6

I Googled ‘Bradley smoker’. It has a separate chamber for the wood. I’ve been told this is the best method to smoke.


30 posted on 07/04/2010 7:15:10 AM PDT by jla
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To: engrpat
Excellent!
31 posted on 07/04/2010 7:15:18 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: engrpat

(Drool!)


32 posted on 07/04/2010 7:15:28 AM PDT by Larry Lucido (You can evade reality, but you cannot evade the consequences of evading reality. ~Ayn Rand)
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To: rintense

What time is dinner? I’m 3 hours away.


33 posted on 07/04/2010 7:15:59 AM PDT by Larry Lucido (You can evade reality, but you cannot evade the consequences of evading reality. ~Ayn Rand)
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To: traderrob6

Some nice bone-in ribeye steaks that I am marinating in merlot and garlic.


34 posted on 07/04/2010 7:16:54 AM PDT by La Lydia
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To: traderrob6

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.


35 posted on 07/04/2010 7:19:17 AM PDT by Tax-chick ("Imperialism requires a certain dotty elan." ~Mark Steyn)
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To: traderrob6
I'm home alone working for two weeks while my family is on vacation for the summer. Therefore, I cook what I like. After marching in the parade with my favorite RINO killer Christine O'Donnell, I plan to grill some lamb sausage from Philadelphia's Italian market and have it with home made pasta and pesto.
36 posted on 07/04/2010 7:19:24 AM PDT by outofstyle (Anti-socialist)
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To: traderrob6
What's Everyone BBQing today?

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.

37 posted on 07/04/2010 7:19:57 AM PDT by Focault's Pendulum (He's just a clueless hump. A dangerous clueless hump.)
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To: ErnBatavia

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!


38 posted on 07/04/2010 7:19:59 AM PDT by GrannyAnn
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To: jla

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.


39 posted on 07/04/2010 7:20:14 AM PDT by traderrob6
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To: traderrob6

Porterhouse steak


40 posted on 07/04/2010 7:20:58 AM PDT by stbdside
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To: engrpat

Great pic!


41 posted on 07/04/2010 7:21:20 AM PDT by traderrob6
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To: traderrob6

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.


42 posted on 07/04/2010 7:21:50 AM PDT by neal1960 (This space for rent.)
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To: traderrob6
Pork brats for lunch. Pork steak this evening.

Consider it a political statement...

43 posted on 07/04/2010 7:21:59 AM PDT by Senator_Blutarski
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To: rintense

“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.


44 posted on 07/04/2010 7:22:30 AM PDT by STONEWALLS
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To: jla

“I Googled ‘Bradley smoker’. It has a separate chamber for the wood. I’ve been told this is the best method to smoke.”

Granted I’m predudiced but would agree.


45 posted on 07/04/2010 7:23:13 AM PDT by traderrob6
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To: traderrob6

Burgers but I have some filet mignon on standby.


46 posted on 07/04/2010 7:23:13 AM PDT by Artemis Webb (DeMint 2012)
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To: engrpat

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.


47 posted on 07/04/2010 7:23:38 AM PDT by GrannyAnn
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To: Senator_Blutarski
Consider it a political statement...

Forgot to mention: Between meals I will kick back and expose the soles of my shoes to all that are present.

48 posted on 07/04/2010 7:23:38 AM PDT by Senator_Blutarski
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To: La Lydia

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.


49 posted on 07/04/2010 7:24:16 AM PDT by Eric in the Ozarks (Impeachment !)
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To: La Lydia

“merlot”

Interesting.


50 posted on 07/04/2010 7:24:44 AM PDT by traderrob6
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