Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

What are you cooking for Independence Day?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    What are you cooking for Independence Day?

    In light of our new found understanding that grilling is bad and we should just cook in the kitchen (thanks Huskee for that tidbit), I was curious what folks are planning for tomorrow’s celebration of our Independence?

    I was seriously considering some tofu and Vegan fried rice ….. but then Stacy slapped me around and said “I need a BBQ with MEAT” …. So, I dug around in the freezer and look what I found!

    1X rack back ribs, already brined and rubbed
    1X rack spare ribs, need to SLC trim and rub
    1x pack of Hutchins jalapeño/cheddar sausage
    1x whole chicken
    1x Tri-Tip
    2.5 lbs pork belly

    So, we invited the neighbors …. They are bringing all the sides and the beer, I’m cooking the meat. On the grill. With no temperature control. And the heat source underneath the food for flare ups. I think I won’t even clean my grates.

    Click image for larger version

Name:	3A534A50-62CA-4E90-A8BB-EFEBFA0DD1C5.jpeg
Views:	239
Size:	181.0 KB
ID:	1054461

    #2
    THICK Chuck for me, full packer for ex-sister-in-law and whomever she is feeding tomorrow. Try to cram it all onto my small grate.

    Comment


      #3
      Nothing. We are invited to ours sons house. He is doing the cooking. 👍

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Even better

      #4
      Glad I could help enlighten you. Spaghetti here. You know, where it's safe and healthy and not "ew".

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        LOL don’t go overboard now

      • Panhead John
        Panhead John commented
        Editing a comment
        Huskee Dang man, we must be related. I’m cooking spaghetti tonite too. Wouldn’t it be great if you found out we were cousins or sumptin?

      #5
      Weather looking better, from washout to 30% of showers. Picked up a couple of T-Bones today so thinking that's the way to go. We'll see if Mother Nature throws up curve ball.

      Looks like a go for grilling. T-Bone for me Omaha Steak bacon wrapped Filet for my wife.

      Nothing to do with this subject. Did a grind of 2# chuck roast. 7 burgers. 6 4 oz. 1 6oz. Now home alone. Wife went to grandsons baseball game. Me, knee issues. Calling Dr. Tuesday. Now that I've been cleared, my heart is OK. Story for another time. So to ease the pain which there is a fair amount of, a bit of Makers.

      Happy 4th and sorry for the diversion.


      Last edited by RichieB; July 4, 2021, 11:34 AM.

      Comment


        #6
        Looks like I’m on sous chef duty in SWMBO’s pizza kitchen on Sunday.

        Comment


          #7
          Steak n salmon. Prolly have some sides too.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Sides? I like sides ….. side of beef, side of pork, half a chicken … yup, I like sides.

          #8
          6 racks of STL’s in the Shirley and 8-1/2 chickens and 4- 1/4’s in the PBC,,,,,

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Wow. Is there a pic of your Shirley round here?

          • HawkerXP
            HawkerXP commented
            Editing a comment
            pbc, pbc, pbc!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            You're going to be busy. It's a good kind of busy, though. Enjoy that cook.

            Kathryn

          #9
          Nothing screams 4th Of July cooking like………spaghetti.
          Attached Files

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            PJ with that attitude, I’d never cook outside.

          • Clark
            Clark commented
            Editing a comment
            Panhead John That is unusual looking spaghetti.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Looks like a great batcha busketti, save me a place at th table, Amigo!

          #10
          I was planning on smoking a brisket but now that I’ve been told grilling is bad, I guess I’ll have to cook it inside. I’m thinking I’ll boil it for a while then microwave on high to give it a nice bark.

          Comment


          • Panhead John
            Panhead John commented
            Editing a comment
            Don’t add the Liquid Smoke till it hits the microwave! Very important for that hot off the smoker taste.

          • Red Man
            Red Man commented
            Editing a comment
            That’s great advice Panhead John , thanks for the tip!!

          • Panhead John
            Panhead John commented
            Editing a comment
            You’re welcome Red Man I’m more than happy to share my techniques with The Pit. FYI….It’s a well known fact that Aaron Franklin stole my brisket techniques, which he then was able to parlay into a booming business….bastard!
            Last edited by Panhead John; July 4, 2021, 06:53 AM.

          #11
          Beef cheeks burnt ends on my aging Weber. I’m starting tonight and then into beef tallow and the oven for about 15 hours.

          Rob

          Comment


          • RichieB
            RichieB commented
            Editing a comment
            Sounds great. Pictures please for the cook.

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            I wanna hear about this one! Love me some cheekys!!!

          #12
          Picked up beef ribs from my new found butcher. I’m doing them Texas style per Meathead’s recipe.

          Comment


          • RichieB
            RichieB commented
            Editing a comment
            Please don't be shy with the pictures.

          #13
          StL ribs for the two of us.

          Comment


          • RichieB
            RichieB commented
            Editing a comment
            What time should I show up? And we'll take lots of pictures to share with our Pit brothers and sisters.

          #14
          Whole chicken (spatchcocked, of course) and a couple of racks of ribs. MAYBE!

          I pulled the shop vac out today to vacuum out the Silverbac, and the dang thing was melted! The hose was completely melted in two, the removable top with motor had about a 4 inch melted spot where the hose had been lying, and the power cord was also melted where it had been coiled up touching the hose.

          I can't remember the last time I vacced out the Silverbac pellet pooper, at least a number of long cooks ago, and don't know about the Weber kettle.

          I finally looked inside and there was a mostly intact briquette, so perhaps I vacced up some hot coals and one or two were stuck in the hose? I can't think how that would have happened.

          Anyway, we will recover and cook tomorrow. Off to Home Despot for a Buckethead.

          Happy 4th, everyone1

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Talk about an unpleasant surprise. Spent coals can be tricky sometimes. They look dead but they're not. I bet that whoosh of air in the vacuum revitalized them. Hope it was a cheap vacuum cleaner.

            Kathryn

          #15
          Cheeks before smoke.
          Attached Files

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            So many steers have lost their smile to that cook...

            Kathryn

          • Bkhuna
            Bkhuna commented
            Editing a comment
            That's more cheeks than a Kardashian family reunion.

            Cheeks are tough. Last couple of times I made taco's de cachete, I smoked them for a couple of hours and them put them in the sous vide overnight to get tender.

            What are your plans for all these?

          • Steve R.
            Steve R. commented
            Editing a comment
            fzxdoc , they probably stopped smiling long ago... the moment they became steers. 😉

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review