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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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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)
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?
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)
To: gov_bean_ counter
23
posted on
07/04/2010 7:11:13 AM PDT
by
Northern Yankee
(Where Liberty dwells, there is my Country. - Benjamin Franklin)
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.
To: traderrob6
2 inch thick porterhouse steak and smothered in grilled onions. Oh and make it Rare
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
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.)
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.)
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".)
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
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!)
To: engrpat
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)
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)
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
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)
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)
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.)
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!
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.
To: traderrob6
40
posted on
07/04/2010 7:20:58 AM PDT
by
stbdside
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