Got some ground beef for Friday, that may get cooked inside as I don’t usually get home in time to cook. Two pork shoulder roasts for Saturday, might become the Hawaiian pork recipe if I can find banana leaves, probably done on the vertical smoker, a brisket for Sunday probably done on the kettle, and Monday is unknown yet.
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Leaning toward a brisket and some ribs, and probably chicken. Also have a nice chuckie all seasoned up and waiting in the freezer for its time. Been awhile since we have had a bunch of people over for a BBQ blowout, and it's way overdue. Plus, I'm getting tired of not having leftovers to bring out for weeknight meals, and I need to stockpile some frozen vac packs for those snowy winter days.Comment
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I am doing a tri tip and ribeyes. Both will be smoked and then seared.Comment
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Tomorrow I'm making hot sauce. Saturday, 3 slabs of St Louis cut ribs in the 26 + SnS and baked beans in the PBC. We will be watching the Michigan vs Notre Dame game at my parents' house (I'm heading up north Sunday morning with my brother and dad for a golf weekend) and my mom will provide any other sides, accompaniments, etc.Comment
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I will be trying out my vortex on some chicken thighs. And then making pulled pork as well.Comment
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I have it easy this weekend. Cleaning out the freezer at our cottage and I will be cooking lots of chicken quarters and "country style" ribs.Comment
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We are having about 30 people over Sunday. On the menu is 8 racks of St. Louis ribs, 8 half chickens, 2 - 3 lb. Chuckies I’m gonna turn into burnt ends, natural casing hot dogs, skinless hot dogs and smash burger sliders.
Gonna have all my outdoor cooking equipment busy.
Ribs on the Smoke Vault
Chicken in the PBC
Chuckies on Weber Kettle, then SV, then finish on the Kettle
Hot dogs where ever I find room
Smash burgers on the Blackstone GriddleComment
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Headed to Yosemite this weekend. I am at the airport now on the way to SF. I rented a truck for the drive down to the park, on the way I am going to hit up a Costco and get some Tri Tip and flank steak to grill up. We rented a house, outside the park, that has a built in gas grill so we should be good to go. I imagine they are a little touchy around charcoal, so I have to make do with what they have. Gonna tackle Half-Dome on Saturday so I need to pack in the protein!
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Nothing. >:-/ LOL
Well...had plans to smoke & grill a few things this weekend...then got the call... I'm leaving for a gig in Texas, so all that is gonna wait.
So the only thing I'll be cooking today is rice...I'm making sushi. Don't get me wrong, I really like sushi...but was looking forward to a relaxing weekend grillin' & chillin'.Comment
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I’m with surfdog, got to go up to Austin then back home to what’s predicted to be T-storms. Probably a pot of gumbo. Ya’ll have a smok-a-delic week end !!!Comment
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Heading to my sister's property so I grabbed some brats from the butcher.Comment
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For sure smoking some 1/2 lb burgers Saturday and have a brisket in the fridge for Sunday-Monday?Comment
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I'm just finishing up smoking 10lbs of sockeye, I have a chuckie in the sous vide, which will be followed by 3 racks of pork loin ribs (I'm gonna section them and start the dry brine/rub process in a minute) and I impulse bought some pork belly at Costco, but I'm not sure what to do with it yet because they cut it like super thick bacon strips instead of a slab that I could cube. Any ideas?Comment
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Bumby I've been messing around with it and trying out different rubs and such. Its worked out pretty good, but next time I'll ask the butcher like you said. Thanks!
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5 racks of ribs, one brisket, cowboy beans, smoked bacon mac & triple cheese, loaded tater salad, and either blueberry brownies or pecan pies for dessert. Oh and 2 different sauces.Comment
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My ALMOST 8 year old granddaughter is turning 8 on Sunday, celebrating at our house, so we'll have 8 extra people for the weekend. She requested pulled pork on Saturday at noon, and I've been looking for an excuse to get a cryopack of two pork butts out of the freezer. The label fell off, so I don't know exactly what they weigh, but it has to be about 10 lbs each. 20 lbs of (uncooked) pulled pork for 10 people sounds about right. Going to Chuckie Cheese for the evening meal (hope there's some pulled pork left when we get home). I bought a couple of whole chickens a while back, and my wife insists that the two of us can't eat a whole chicken by ourselves, so I've been waiting for more people so I can do smoked chicken in the Grilla. Not sure what I'm going to do on Monday, depends on just how many people are still here, and I might take requests from those who are. Got ribs (pork and beef), steaks, chuckies, Iowa pork chops, fresh hams, brisket, and brats in the freezer. Should be able to come up with something.Last edited by Bogy; August 30, 2018, 04:22 PM.Comment
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Sounds like you've got a great feast all worked out.
I love when kids pick something sensible. I was a chef when my sons were younger, so they've been foodies since forever... Getting them to pick something good was easy...then I hear friends talk about their children and some of the stuff they requested for their birthdays. O_o bleh LOL -
Thanks surfdog. I've got some pretty sensible kids and grandkids. She first requested pizza, which would have been fine, but she right away realized that with going to Chuckie Cheese it was going to be redundant. You go there for the games, not the pizza, but still. She's eaten here enough, she knows what grampa and grandma make, and what she likes.
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