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Labour Day BBQ

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  • BBQFOOD4U
    Former Member
    • Jul 2014
    • 30
    • Toronto Canada

    Labour Day BBQ

    What's everyone cooking for Labour day?
  • smarkley
    Former Member
    • Jul 2014
    • 1426

    #2
    whew... I got all kinds of ideas... I want to make AArron Franklin's Pintos in a Dutch and smoke some sausages... and hopefully some ribs, if someone puts some on sale (my freezer is empty of ribs right now )

    Maybe some Dutch Oven Cherry Cobbler too

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      """Maybe some Dutch Oven ________""

      Just cope and paste the above at your disposal. smarkley

    • Willy
      Willy commented
      Editing a comment
      If you do Franklin's beans, cut back on the salt. Otherwise, they're great.

    • gcdmd
      gcdmd commented
      Editing a comment
      Thanks for the tip, Willy. Did you use kosher salt or table salt?

      George
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9871
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #3
    Hmmmm, I'll be working. Parents are coming over to deliver some free hardly used in great shape furniture.

    How about you?? Shoot any new vids lately, haven't checked the Youtube channel in a while.

    Comment


    • BBQFOOD4U
      BBQFOOD4U commented
      Editing a comment
      Deliver free furniture...Well thats awesome.
      Hope you feed them.
      No big cooks for this weekend so far but who knows.
      New vid - Bacon Wrapped Corn
      https://youtu.be/vb_4y5eO_QA
  • DJ DeSpain
    Club Member
    • Aug 2015
    • 195
    • Kennesaw, GA
    • Reese Bobby from "Talladega Nights": "Oh hell, Son, I was high that day. That doesn't make any sense at all, you can be second, third, fourth... hell you can even be fifth." Translation -- you do your best, that's what matters!

      Using a medium Green Egg, and yes, I have a Thermapen!

    #4
    It'll be a toss up between a pork butt for some pulled pork, or a beef brisket. Leaning towards the pork, more success.

    Comment


    • BBQFOOD4U
      BBQFOOD4U commented
      Editing a comment
      I can't afford brisket anymore.
      I've been eating more pork lately.
      Have fun cooking.
  • Spinaker
    Moderator
    • Nov 2014
    • 10765
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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      ******************.
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    #5
    BBQFOOD4U After watching your China town ribs Video today, I think I might tackle those bad boys. I don't know why but I'm on a rib kick lately.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      BBQFOOD4U Thanks man, you as well! (Canadians observe labor day too right.....?)

    • BBQFOOD4U
      BBQFOOD4U commented
      Editing a comment
      Yep
      It's a stat holiday here.

    • SaskatoonBusche
      SaskatoonBusche commented
      Editing a comment
      Spinaker. If you notice, we spell Labour Day differently as well! We also observe it with CFL football Games. The Saskatchewan Roughriders play the Winnipeg Blue Bombers on Sunday, then the Calgary Stampeders play the Edmonton Eskimos and the Toronto Argonauts play the Hamilton Tiger-Cats on Monday. Big rivalries every year. These teams hate each other. Oh, and I cooked up some ribs and some tandoori chicken today. I was going to take a picture, but never did. Now they're gone!
  • mackdaddy
    Former Member
    • Jul 2015
    • 264
    • Greencastle, PA

    #6
    Either ribs or might try a small brisket for the first time. I'll let you all pick the cooker. I'll use either the PBC or Weder kettle 22.5 / SnS.

    Comment


    • mackdaddy
      mackdaddy commented
      Editing a comment
      Don't have a WSM. Just a generic bullet smoker that I have to fix up. I just got the Camp Chef 24" smoke vault that I'm going to assemble today or tomorrow.

    • DWCowles
      DWCowles commented
      Editing a comment
      Sorry I meant the kettle/SnS

    • BBQFOOD4U
      BBQFOOD4U commented
      Editing a comment
      Small briskets can be tricky to cook.
      I've had some that were just duds to start.
      I still ate it.
      Go for the PBC. I like those drippings falling on the hot coals.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #7
    We got two family reunions to cook for so I will be doing 8 pork butts, 18 racks of spareribs and 1 SRF wagyu brisket. Also will be doing 4 cowboy steaks on Friday. And a Dutch oven Peach cobbler and a Dutch oven Cherry cobbler. Almost forgot the two chuckies on Saturday.
    Last edited by DWCowles; September 1, 2015, 10:38 PM.

    Comment


    • BBQFOOD4U
      BBQFOOD4U commented
      Editing a comment
      I'm staying the weekend at your place.

    • Spinaker
      Spinaker commented
      Editing a comment
      DWCowles Puttin' the Lang to work, I love it. Cant wait to see the pictures from this Luau!! One of these days I'm gonna do one of those SRF briskets. Maybe I'll save the occasion for when I get my Yoder and feel comfortable enough running it. But until then I will just have to settle for the Costco Prime Briz. (No real complaints there) #pitmasterproblems

    • DWCowles
      DWCowles commented
      Editing a comment
      come on over but bring your own brew
  • mackdaddy
    Former Member
    • Jul 2015
    • 264
    • Greencastle, PA

    #8
    Now smoking two pork butts on Saturday for my Mother in-law's 90th birthday open house & family get together.

    Comment


    • BBQFOOD4U
      BBQFOOD4U commented
      Editing a comment
      That's cool.
      90...Wonder if I'll get there?
      Using the PBC for the cook?

    • mackdaddy
      mackdaddy commented
      Editing a comment
      Yes, going to use the PBC. Not sure if will do 2, 5 pounders or 1, 9-10 lbs. what would be better?
  • Juddlight
    Former Member
    • Jul 2015
    • 184
    • Mid michigan

    #9
    Hopefully fish cuz I'm salmon fishing all weekend 🎣

    Comment


    • mackdaddy
      mackdaddy commented
      Editing a comment
      That sounds like fun. Where fish for salmon if not in Alaska? Are you going to grill, smoke or both?

    • Juddlight
      Juddlight commented
      Editing a comment
      Near manistee michigan...where you dont have to watch for bears while fishing lok...If I catch enuf...both...but smoke fish comes first

    • BBQFOOD4U
      BBQFOOD4U commented
      Editing a comment
      Good luck.
      I love fishing.
  • Ernest
    Founding Member
    • Jul 2014
    • 3308
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #10
    It's just my household, won't be much cooking. Burgers, dogs one day. Small pork shoulder and some ribs.

    Comment


    • smarkley
      smarkley commented
      Editing a comment
      hahahahaha... you guys are cracking me up

    • DWCowles
      DWCowles commented
      Editing a comment
      smarkley when are you going to transfer to a stickburner?

    • smarkley
      smarkley commented
      Editing a comment
      I will surprise you guys... and just show up here someday with a stick burner... believe me, I have been seriously looking at them.

      I have a source of wood too... apple! (my brother owns a small orchard)
  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #11
    It's funny how Ernest always thought that I would break down and purchase a PBC but it has reverse. Rather cooking with a Lang or a KBQ its all good since the cooking is done with all wood. It took time but Ernest finally turn to wood cooking.

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      HAHAHA! I've always been intrigued by wood but those Lang shipping costs just put me off. But wood is the way to go.
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1146
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers

    #12
    I'm going to try to smoke my very first brisket and I AM SCARED! it is an expensive piece of meat when it is ~17lbs. here's hoping all goes well

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Relax, it's just BBQ. Enjoy the process.
  • mackdaddy
    Former Member
    • Jul 2015
    • 264
    • Greencastle, PA

    #13
    Got two pork butts. One 6.5 lbs the other 3.5 lbs bone in. Cooking on PBC. In fridge now dry brining. Planning on wrapping at 160 - 165 F. Do I start both at same time or wait an hr then start smaller one? If small one done first just wrap in towels and faux cambro? If I do that take off at 199-200F to allow for over cook?

    Comment

    • gardenfish
      Club Member
      • Jul 2015
      • 168
      • Phoenix, Az.
      • 2002 Weber Green Performer
        2015 22.5" WMS
        Old Char Broil 2 burner
        10" Deep Lodge cast iron

        733 Maverick Black
        733 Maverick Copper w/Meathead magnet
        Purple Thermapen

        Weber chimney
        Cheap smaller chimney

      #14
      Ribs are $8.99 a lb. buy 1 get 3 free so that's probably what I will do Sunday. I have 2 picnics out to do Monday. Or vice-versa .

      Comment

      • bbqoaf
        Former Member
        • Jul 2014
        • 752
        • Calgary, Alberta, Canada

        #15
        The first local fresh apples of the season were in my local supermarket today, so I'm doing a giant roasted Apple stuffed pork loin.

        Your opinions would be most appreciated on the following undecided matters:

        Rub/finishing sauce, anyone have any suggestions? My initial thoughts are the classics of MMD and KC Classic Q sauce as well as S+G rub and SC Mustard Q sauce.

        Anyone have any good ideas for a stuffing for this roast involving apples? I'm thinking some combo of some or all of: carmelized onions, sautéed mushrooms, raisins, maybe a sharp cheddar or creamy Brie cheese, some bread crumbs or pieces like in a turkey stuffing............

        I'm also thinking I might look up an Apple BBQ sauce recipe, anyone have one?

        The treatment will be wet brined loin, slow smoked on the One Touch at 225 till 140 IT then crisped up over the coals.

        Comment


        • bbqoaf
          bbqoaf commented
          Editing a comment
          cjonsmoke that's a cool video, thanks. I'm going to try the pinwheel technique. I might not have time to make corn bread so I might add apples to my Grandma's classic simple Turkey stuffing recipe, which is bread, sage, onions, celery, salt, pepper and lots of butter. I willbe removing the outer fat layer to try to optimize bark formation on my roast, and of course it will be slow smoked over cherry wood at 225 in my kettle.

          My Wife and I were mesmerized by that video, that thing was a work of art.

        • cjonsmoke
          cjonsmoke commented
          Editing a comment
          I've done that butterfly several times and it works out great. If you have a chef's knife, get it very sharp and use it to butterfly the loin. Start in at about a 45 degree angle, cut down to about an inch from the bottom and turn the knife parallel to the cutting broad and just unroll the loin. It is really pretty easy.
          I have even used something as simple as stove top, fixed up with butter and chicken broth, but your grandma's dressing sounds perfect. This is easy, tasty and impressive. You've got this. Enjoy!

        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Here is my Spicey Apple BBQ Sauce

          1 - 18 ounce bottle of Kraft Thick and Spicy barbecue sauce
          1 1/2 teaspoon of Ancho chili powder or Texas Gunpowder
          1 teaspoon cinnamon
          1/2 teaspoon ground cloves
          1/2 teaspoon celery seed
          1/2 C frozen concentrated apple juice

          1/5t. Chipotle = 1 t. Ancho = 1/2 t Texas Gun Powder

          For cinnamon, cloves and celery seed substitute Apple Pie Spice

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