July 4th Cooking Plans 2024? (U.S.A)

[jlazar]

Going over to my daughter's house. I am taking an SRF waygu brisket, smoked Kiolbasa, and some smoked jalapeno and cheese sausage. Here is the brisket after trimming. It goes on the Silverbac tonight at 10. Here is also a picture of my first attempt at rendering the fat trimmings. I got about 16oz of rendered tallow from half the fat trimmings. The other half of the fat and the meat trimmings will be ground for brisket burgers.

[snowswamp]

I’m helping to move my FIL so I’ll be trying to charcoal up some burgers on a Weber Smokey Joe. 🤞 It’s been a long time since I’ve used charcoal and I’m crafting a starter chimney out of an old coffee can.😬

[SheilaAnn]

Prolly burgers….er, salads.

and I will get to enjoy my neighbors lighter fluid. 😌

fireworks are already popping off. And it’s midnight on the 3rd. Gonna be a long weekend.

[Elton's BBQ]

Happy Independence Day to you all!!

[Bad Hat BBQ]

Ribs, Chuck Roast and Chicken on Delilah (my off-set)
Honey Terriyaki Salmon on the pellet rig

Meat went on at 0500, Chicken & Salmon goes on at 1000
Plan to post pics of the completed cook in SUWYC


Should get up to 90 degrees by noon and some rain around 4:00 ...wanna get done early !!

Only uncovered Delilah and the Pellet grill but Bad Hat BBQ Pavilion is ROCKIN!

[Elton's BBQ]

That salmon looks nice!!

[Jim White]

Fire in the hole!

Wibs on board.

[mrteddyprincess]

You have a lucky family to be at your house today! B

[Jim White]

Well, since you're a long-lost cousin, come on down and join the party, mrteddyprincess !

[HawkerXP]

Wack o Wibs and burgers today!

[Prof Bunky]

Just us two, so we pressed the EZ button.



Under the load of pickle and onion is a cheeseburger. Missus P made the bean and tater salad sides.

We had red, white & blue ice cream afterward.

[Carolyn]

High temp outside of 100 degrees. We drove down to San Diego where it was in the mid 70s with a cool breeze and ate at a restaurant in Liberty Station.

[Clawbear57]

Happy 4th to all.

[mrteddyprincess]

You too, James!!!

[Clawbear57]

I hope your feast went well.

[mrteddyprincess]

It did, thank you. We'll catch up via phone any day now! B

[GolfGeezer]

Well, the plan was simple. 2 Costco New York primes, dry brined overnight and then into SV at 131* for 2.5 hours. Trimmed 2 artichokes and steamed them (our usual method) supposedly for 1.25 hours. When 35 minutes away from planned finish, I started a full chimney of Kingsford to dump into the SnS and sear the steaks. So, usually pull the SV'ed steaks about 20-25 minutes before the charcoal is supposed to be ready for searing, dried and some pepper sprinkled on them.

Now the adventure: the dang coals in the chimney did not catch!! Panick!! Easy to figure out why, though - the wind up eh side of our house where I start the chimney was really blowing. I grabbed 3 starter pucks, lit em, then placed a large box to block the wind. Of course, had to get the chokes warming. I knew I would have to reheat the steaks after the sear as they had cooled to 110* or so. Thankfully the relight worked, the coals blazed up after 20-25 minutes, and the rest is in our stomachs!

Happy 4th!!

dry brined - they really are thick, just my pic skills don't show that in this one.




Finished plate! Final touch on the steaks was brushing them with some melted Gee butter. Oh, and a nice bottle of Tignanello 2020 to wash it down.

[CRO]

Nothing yesterday.
For the next three days.....
Burnt Ends, using Jess Pryles Burnt Ends Sauce
I have vac sealed brisket flat and pulled pork which I will sous vide
Brisket and short rib sliders
Baby Backs and Spares
Brats
Beans
Esquites

[Panhead John]

Let the jelousy begin!……

[GolfGeezer]

Man, that Pit Boss griddle can sure crank out a nice burger. Too bad you had to drive somewhere to get the fries and soda...