What are you cooking for Independence Day?

[ecowper]

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.

[Jerod Broussard]

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.

[Jfrosty27]

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

[ecowper]

Even better

[Huskee]

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

[ecowper]

LOL don’t go overboard now

[Panhead John]

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?

[RichieB]

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.

[MBMorgan]

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

[RonB]

Steak n salmon. Prolly have some sides too.

[ecowper]

Sides? I like sides ….. side of beef, side of pork, half a chicken … yup, I like sides.

[Greygoose]

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

[Huskee]

Wow. Is there a pic of your Shirley round here?

[HawkerXP]

pbc, pbc, pbc!

[fzxdoc]

You're going to be busy. It's a good kind of busy, though. Enjoy that cook.

Kathryn

[Panhead John]

Nothing screams 4th Of July cooking like………spaghetti.

[ecowper]

PJ with that attitude, I’d never cook outside.

[Clark]

Panhead John That is unusual looking spaghetti.

[Mr. Bones]

Looks like a great batcha busketti, save me a place at th table, Amigo!

[Red Man]

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.

[Panhead John]

Don’t add the Liquid Smoke till it hits the microwave! Very important for that hot off the smoker taste.

[Red Man]

That’s great advice Panhead John , thanks for the tip!!

[Panhead John]

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!

[Rob whatever]

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

[RichieB]

Sounds great. Pictures please for the cook.

[SheilaAnn]

I wanna hear about this one! Love me some cheekys!!!

[GDavis]

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

[RichieB]

Please don't be shy with the pictures.

[RichardCullip]

StL ribs for the two of us.

[RichieB]

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

[BruceB]

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

[fzxdoc]

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

[Rob whatever]

Cheeks before smoke.

[fzxdoc]

So many steers have lost their smile to that cook...

Kathryn

[Bkhuna]

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.]

fzxdoc , they probably stopped smiling long ago... the moment they became steers.