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.
My uncle Ralph
Smoked three butts on Friday. Attended a thresher’s reunion yesterday and had fried oreos, moonpie, coke, hoop cheese and fried pickles.
Today shall be a day of gastric rest.
I’ll be grilling some salmon...if the rain holds off.
Very creative and tasty looking! I’ll have to keep this photo hidden from hubby....he’ll want to go buy a grill ;)
“Stonewalls, who’ll be cooking with pork over oak coals today.”
....forgot to mention, my pit is made from a 55 gallon oil drum...I’ve been using them for 40 years and like the results...and for my money, oak and hickory are the best wood to use.....although I’ve done good with pecan(hickory’s cousin)
I just finished my baked beans, potato salad, slaw and starting my ribs at 1030 - that’s when I’m calling The Shed BBQ Joint here in Mobile and ordering three racks,...LOL!
Way TMI
20 lb prime rib cooked on a Weber over charcoal and apple wood until internal temp is 140. Take off and tent with foil for 30 minutes. Very juicy and great....
steak and shrimp
I agree, Pecan is excellent. Used Alder this time cuz these Yanks sometimes CAN’T HANDLE THE SMOKE.
Seriously I’m a Ynakee myself but had an ephipany when living in South Carolina.
Making a mess of wings. I usually deep fry them and coat them in my special sauce (Franks, butter, garlic, onion, jalapenos, habaneros). Today I’m going to put them in the rotisserie basket and turn them for a couple of hours on the Ducane. When I rotisserie them I don’t separate them (I only snip off the tips) so they don’t fall out of the basket. The most tender wing you can make.
Also have a couple of nice ribeyes that I’ll grill up later on in the evening with some sweet corn.
An ample supply of Yuengling will be on hand as well.
“Yuengling” ?
Oh, Lord!!! Can I come to your house? :)
big batch of marinated flank steak and some brats.
Chicken marinated in Italian dressing, Pork Butt in my secret sauce, and hot dogs for the faint of heart. My Marine recruiter son-in-law is bringing the family over to spend Independence Day with grandpa. (He is pretty good... ...for a Marine :))
Excellent!
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