I'm up in the air right now thinking about getting a 5 to 6 inch thick chuckie, but also waiting on my new addition so would have to add to that
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That's a thick chuckie! I'm just cooking some Conecuh Cajun sausage on the kettle.
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I ran into a guy at the Publix yesterday buying some of these. He said his wife makes him cook her some just about every morning; I asked them what time was breakfast today. They told me to come on by, but I just bought a pack instead. Couldn't get them on the grill, but they fried up nice and we ate the whole damn pack.
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Have yet to decide, wanna do a chuck, pulled pork. Ribs and wings,we’ll see how that works out thoughComment
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Well, I just got word that the new WSCG will be here Friday. Took a butt out of the freezer, have some lamb chops already defrosting, and will grab a chicken at some point. That thing is going to get a workout this weekend. Oh, and the Fireboard will be here today. Poured the footings for the new deck today so I now have some new incentive to get it done!Comment
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Hahaha radshop, don't worry, I'm plenty slow and rarely miss either cocktail or nap time! It's all about time management.
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Prime rib roast this Sunday.Comment
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Got the week off so I'm starting with Salmon and then pork tenderloin first. After that whatever catches my fancy, which is usually what's on sale at the market!Comment
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No plans, but I'm thinkin' either a chucky or a butt.Comment
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Harris Teeter has Smithfield pork butts for $0.99/lb this weekend so I’m grabbing one of those and throwing on the PBC. Haven’t hung a pork butt in months. I can’t wait!Comment
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I'm cooking brisket, two shoulders,and 6 racks SLC for gas station blues for tomorrow night.Then 3 brisket,4 shoulders,and 6 yardbirds for a wedding on Sat.There'll be beans slaw and pasta salad as well.Comment
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Fire roasting 3 five gallon pails of Roma tomatoes and then canning which pretty much shoots the weekend but I might still sneak in butt roast.Comment
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I have some U-6 shrimp in the freezer so some type of seafood cook. Stuffed peaches to make a recipe post. Did Chicago Deep Dish last weekend so this weekend will be Detroit style.
Well that is only going to take up maybe half of the 3 day weekend so I'll have to come up with a few other things.
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I have some ribs. looking for a brisket but nothing tickled me. Maybe check out that Teeter sale. They also have tri tips occasionally.Comment
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I jumping on the Amazingribs.com hot dog newsletter.Comment
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Having some friends over who are obsessed with ribs. So I'm doing ribs three ways. Patta Negra ribs, standard US spares and lamb. And throwing on a chicken, a tritip and bacon for good measure.Comment
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Well, right now I see baby backs, Johnsonville brats, burgers and maybe a butt, as I have all that and more in the freezer. And I gotta empty a couple of beer kegs as I need the kegs empty for wedding beer that is fermenting. So I foresee a Sunday night to Monday morning smoke on the offset, with me tending the fire all night. Run the butt overnight, add the ribs first thing in the morning, and maybe add the brats an hour before lunch.Comment
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customtrim a bratwurst is just a good pork based sausage, If you like sausage you will like bratwurst as a alternate to hot dogs. I like the uncooked bratwurst, versus the precooked ones that you just heat and serve - those precooked ones are more the size of standard hot dogs. The raw ones have a good bit more meat to them.
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