On this
I love it when a plan comes together.
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.
After watching some of the Sunday morning talk shows, I think we will all be eating crap sandwiches today and every day.
I have to work today so I did my brisket on Friday and yesterday we had Hungarian BBQ (szalona). Homemade smoked bacon hunk roasted over a fire until it drips. Press it on rye until the bread is nice and greasy. Add fresh sliced tomato, sweet onion and cucumber. Cut off the pieces of meat that are burnt up and put those on, too. It doesn’t get any better. http://www.facebook.com/pages/Sutni-Szalona-Bacon-Barbecue/135813243166?filter=3
At the risk of sounding unpatriotic, we don’t have a grill (I know, the horror). Unfortunately, it’s not in the budget either until either a)dh gets a new job and a raise or b)the kids’ school lowers tuition rates. All my signs point to option ‘a’ because the rates are going up (again—still better sending them to public school). But I digress, LOL.
We’re having roast beef and ham sandwiches. I made some homemade salsa with the tomatoes, onions, and jalapenos from the garden, along with some homemade French onion dip. I cut up some garden tomatoes and cucumbers this morning. We got our dip chips, our cold beer and wine, and an American flag cake that I still have to finish decorating.
Considering that dh put in a 12 hour day at work yesterday, and is doing so again today, it’s still not a bad spread :) And they say engineers get the cushy working hours, LOL.
We don't want fireworks tonight, though.
God bless you and keep you safe. YOU are the reason we’re celebrating, and we do not want to forget that.
Grilling lamb the best red meat! Not lo and slow BBQ just grilling outside.
On this
I love it when a plan comes together.
Some people really like them. Sorry, but I’d rather have a REAL steak. LOL
For the record, most professional Texas pitmasters seem to think the same and avoid mesquite, although it is quite popular with backyarders. Or so I've heard (OK, I read it in, I think, Legends of Texas Barbecue. Anyway, I've tried mesquite, and don't particularly care for it.
Pork ribs on the Traeger grill, the taste is close to heaven on earth!
Technically, I’m not BBQ-ing, but grilling. The differences are many, but it basically boils down to this: if I’m not done cooking for 7 in 15 minutes, something’s getting burnt.
As for the products: four nice sirloins for the grups and steakburgers for the Kinder (with some leftovers for the cousins’ dog).
Propane grill; wet hickory chips in a smoker box on the top shelf; cast-iron pot of Bush’s Beans to one side (NOT on the side burner!). Pre-cooked finely-choped mushrooms-in-butter to go over the meats, for those who want ‘em. “Swiss”-style cheese slices available on demand, kept in the cooler with the pop in glass bottles (a special treat, especially for the kids who don’t remember when you could get it that way all the time).
Our church is having a big BBQ around 4 today. it’s a ‘bring your own meat’ kind of thing. I’m bringing two big chuck steaks for Mommy and me and burgers for the kids. I also made some chicken pasta salad LATE last night, and I’m bringing my special macaroni and cheese (because my pastor really likes mac-&-cheese).
Roast Beef plus the other garden grown fixings sounds delicious!
Thanks! I hope the salsa came out okay—it’s my first attempt at homemade. I’m afraid to try it—my husband gets to try it first, and if he doesn’t keel over, I’ll help myself.
I’m trying to kick back and read some good books, but my 2 y.o. doesn’t think I should :)
“Anyway, I’ve tried mesquite, and don’t particularly care for it.”
...me too....I used mesquite some when I lived in Houston and couldn’t understand what the fuss was all about...to me good BBQ all begins with the wood...unfortunately where I live in NC it’s getting harder and harder to find wood fired restaurant BBQ....it takes extra work, and many pseudo BBQ places have switched to gas-fired cookers...so basically what you’re getting is oven baked pork.
Johnsonville spicy Brats and Chicken
Liberals.....(just kidding)
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