"E Pluribus Unum" Fourth of July Cook!

[jfmorris]

Ok, so far a freezer dive has the following menu developing for Friday’s all day pool hangout:

1. Australian Beer BBQ chicken legs (using a recipe from The Barbecue Bible that my kids loved as children - and legs are much cheaper than the wings in the recipe)
2. Pichana from Porter Road, cut into steaks and cooked on skewers.
3. Korean style beef ribs (kalbi or flanked cut) marinated and brushed with Korean BBQ sauce.
4. A rack of generously cut beef back ribs from a large rib roast I bought in November.
5. Two packs of Nathan’s I found on a freezer dive.
6. Grilled Mexican Street corn on the cob.
7. Homemade ice cream
8. watermelon
9. Various chips and dips, including buffalo chicken dip.
10. Conecuh sausage my son in law picked up at their factory store on Sunday on the way home from the beach.
11. A big 3 bone plate of BIG "short" beef ribs. Sharing that will likely involve cutting the cooked meat off the bones, for folks to sample...

The menu may develop further…. This is a starting point. The plan is to keep the SNS kamado and Perfomer setup in grilling mode around 350 all afternoon. The griddle may get called to do the corn. I will probably cook one or two meats at lunch and the others later afternoon.

Planning to pick up some fireworks and just shoot them off in the street right after dark, versus chasing after a fireworks show involving traffic.

[Spinaker]

This is gonna be an epic cook! Make sure to continue to share it with us! Thanks!

[jfmorris]

Spinaker I'll be sure to snap some picks of everything on the grill at least!

AND - I just pulled out a 3 bone plate of big ole beef ribs this morning to add to the cook! I'm gonna start the plate of ribs at 7am, add the beef back ribs at noon. And maybe smoke the Nathan's hotdogs on the same smoker. Just gotta decide whether to run the SNS kamado as a kamado to smoke, or as a grill. And what to cook on the Performer. I think I will be doing at least the corn over on the griddle...

[DaveD]

Here's what I've got thawing in the fridge for Friday, got these from the nearby Family Butcher store: 4-bone plate of beef ribs.



I'll be doing these on the SnS kettle (power gets installed on the patio tomorrow but I need to troubleshoot my Pit Boss Copperhead, I think the augur motor burned out). We should get a nice break in the weather too, no rain in the forecast and the dew point back down at a bearable 60ish/15ish. But this is the humid time of year in these parts, it'll break before we know it.

[Spinaker]

Nice. I love me some beef ribs! Looking forward to seeing your results, Dave!

[DennyWoo]

I posted this in beef discussion, but I guess it belonged here. I got a brisket trimmed and it's now on a 48 hour dry brine. The trimmings got rendered down for the tallow, and I've got a half jar of liquid gold. More pics coming on the 4th.

[DaveD]

That is a gorgeous brisket!!

[DennyWoo]

Brisket is wrapped and holding in the oven. Long hold till lunch tomorrow. Also did some beans in the KBQ for tomorrow.

[DennyWoo]

Added more pics above

[randy.56]

First 4th cook easy, 0 to 400 degrees chicken wings.

[carolts]

Yeah, I'll be doing that tomorrow either in the M1 or the oven, weather depending.

[SheilaAnn]

randy.56 I see what you did there!

[DaveD]

Dry brined for going on the kettle first thing in the morning...




Any exploding or flying fireworks are illegal here in Delaware, and our HOA is pretty diligent, I gather, in policing that here in our neighborhood. But honestly, the whole allure of fireworks faded away for us a long time ago. Part of the reason is that we've always had a dog who would be absolutely terrified of all the noise, so I'm sure we transferred some resentment from those experiences. Still got to get a fence up in back before we can bring home our next pooch... which, being realistic, is probably the last dog we'll get. By the time s/he is gone, we'd be probably in our mid-70s if not older, and very likely won't have it in us to take on another at that age... That is one sobering thought, lemme tellya, getting The Last Dog.

[Spinaker]

Ribs look great Dave! And don’t worry, my brother and I will shoot off enough fireworks for this whole thread! 🇺🇸👊🏻😂

[carolts]

Cooking starting today, since it will rain on and off all weekend in SWFL and there's no shelter for my cookers. Got out early to start the charcoal in the Stump's Baby (The Bank) and letting that heat up on it's own as the FlameBoss isn't very waterproof (although I need to check that, maybe it is). Then dusted two chucks and three racks of baby backs. Added some Whiplash whipped cream whiskey to the ribs, just because. These can take as long as they want once they're in The Bank and I'll finish them off tomorrow.

This is the "outside" cooking area. Herb garden, PK waiting patiently, Stump's getting started. Not pictured are the PBC and a storage cabinet. Up top under the pool cage are the M1-S (The Tank) and the Weber Spirit. Hoping to do chicken wings on the tank tomorrow.



Showing off my new 20th Anniversary attire. Smoke blowing in my face. I suck at selfies.



Chucks and ribs waiting out a slight rain delay.

[carolts]

The FB 500 and its battery are secured in a baggie under a cover on top of the PBC. Another baggie is covering the fan. Waiting for the pit to come up to temp. I think I'd rather have snow while smoking, but not likely ever here.

[Spinaker]

Yaaaaaaaaas!!! Kickin’ A and taking BBQ names! Love this!!

[Richard Chrz]

Love the shirt!

[Panhead John]

I went to H-E-B today to grab a steak for the big July 4th cook. I was torn between a nice tomahawk ribeye or a good ol’ porterhouse. Rather than my normal H-E-B which is fine, I decided to go a little farther away to one I like even better. It’s a really big store in a ritzy part of town, the Memorial Area. Mercedes, BMW’s and Range Rovers fill the parking lot. 😳 Needless to say, this ol’ redneck don’t exactly fit in too good. A couple of store security cops were giving me the ol’ side eye. 😒 I went straight to the meat counter, still not knowing which steak I wanted to do. 🤔

These tomahawk ribeyes were tempting!


I asked one of the friendly meat counter guys if they had Prime Porterhouses. “Sure do” he said. That was it! My choice was made, Prime Porterhouses are a little hard to find, most of them are choice, still good though! I’ve only had a Prime Porterhouse once, and I was hooked. I asked him if he could cut me one about 1 3/4” thick. He said sure thing, give me about 10 minutes….yahoo! Anyway, I’ll be cooking this one up tomorrow!







This sucker is about 2.6 lbs. I’m figuring about 20 minutes on high in the microwave should be good. 🥸

[DaveD]

Gorgeous!!! And screw the microwave, cook that sucker in the dishwasher!!

[Porkies]

Just leave it outside on the asphalt! It'll be perfect temp in about 5 minutes and CRISPY, as well but you might have to flip it once.

[Richard Chrz]

Damn!

[BKYDBBQ]

The 4th is prep day for me...

Saturday cooking two pork butts on the PBC to take to a friends annual party. Plus making a couple of sauces to go with the pulled pork...

Sunday cooking a couple racks of ribs to take to my parents...

Pictures to follow...

[carolts]

Ribs off and wrapped. Will steam with Original Sin Black Widow and serve tomorrow. Everyone likes different sauce, so I'll leave that to them. Bumped up the pit temp to finish off the chucks.

[randy.56]

Real nice.

[DaveD]

Beautiful!

[Porkies]

mouth waterin'

[Mosca]

Started by doing this in between bouts of sunshine and torrential rain:

[Mosca]

Off the BGE at 5:30AM. It was 194° flat, 199° point, and quivering like jello. The Wagyu stuff really does get done at a lower temp. It’s wrapped in 6 layers of foil, in a brisket blanket, inside another insulated bag, and all that is stuffed inside the RTIC cooler. I don’t see it losing 50° over the next 10 hours. Those YETI/RTIC coolers were designed to keep human organs cold for transplants.

[DaveD]

Alright! Using every bit of available space in that egg...!

[Mosca]

DaveD shoulda got the XL. Especially now that burgers and dogs go on the griddle.

[Spinaker]

Things are heating up! Gonna throw two shoulders on the BGE for a slow, overnight smoke. I will post the pictures of the shoulders once I add them. I am too excited..........LFG! Probes are just hanging out of the BGE right now, it is HOT out there! (for MN anyway)

[RichieB]

Dang, I'm excited too! I'm going to take the chuckie out and season. I'll be using Meatheads Beef Rub/Brine. I've used it before and my notes say use it again. I'm not arguing with myself. Perfect weather and I'm looking forward to the cook. I've decided to go all in with the 2.5# for Burnt Ends versus half. Happy 4th!

[Panhead John]

Pics or we ain’t gonna believe you…..

[RichieB]

Dang it, I was going to wait till the entire cook was done. But since you're impatient, rubbed, brined and in bed.

[Spinaker]

Pre loaded pork shoulders are looking great.


That smoke just looks fantastic!

[58limited]

I got mine brining for tomorrow, Porter Road 9lb pork butt. I will cook it on the KBQ.



I got 13 big logs from Redbird BBQ yesterday, this evening I used my Kindling Cracker and a 12lb splitting axe to split them into quarters and fifths then I cut them to 9" lengths for the KBQ. I saved about 4 large twisty splits for another use.

[Spinaker]

Nice! I am firing up the KBQ to make the ribs and pork belly.

[DaveD]

Providing a very emphatic answer to the perennial question, "Got wood?"