I didn't see this up yet. I just finished mass quantities of poultry smoked on the Yoder and crisped on the Weber. Got some downright crunchy skin! Also grilled a passel of yellow squash, zucchini and red peppers. That went with okra and tomatoes, fresh corn, strawberries, cherries, watermelon and s'mores.
For the 4th I am doing briskets for the Church party... we will do brisket and egg tacos and pancakes for the young'ns. I have St. Louis style ribs going in tomorrow Am for a get together after Church. How about you? The s'mores are being cooked over a Wilkes
Bad Ass pit.
Last edited by fracmeister; June 29, 2019, 07:04 PM.
Reason: ytpos
Coupe of prime briskets, cowboy beans, and jalapeno cheddar cornbread on the 3rd for my employees. Wife and son have a 5k run on the 4th, so whatever they order up from me.
Date to feed my team got changed to Monday. Briskets trimmed, injected, and dry brine chilling in the fridge. Beans soaking. Will make a dash to the grocery store after church for some stuff I am out of after church, then light the pit. Might throw in some yard bird to keep the briskets company for dinner. Lunch will be chops, baked taters, and green beans, all on the grill.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Have not given it much thought. Weather and if I have to anyone to cook for will drive the what. To be updated if I have one.
UPDATE: looks like my daughter and her family will be here. I've pulled out a 4 pound chuck roast. Going to put on rotisserie with MH's big bad beef rub. Son in law will bring over sea scallops he gets at R.D. I'm thinking wrapped in bacon and a garlic sauce. Kids get ham dogs. Wife and daughter some non protien thing they'll ask me to grill.
Since I have to work both Wednesday and Friday I'm going simple. Taco Party!
Al Pastor, Carnitas, Carne Asada, salsas & Guacamole. I need to see whether I need a vegetarian option also. Vegans are on their own, I don't keep Kosher.
Beautiful thing is, I can prep everything in advance except the guacamole.
Sadly, the number of people who have said they're coming does not support kegaritas. Sad about that. We'll just have to get by on 10 gallons of beer, 2 gallons of whisky, a gallon of tequila, and whatever everyone else brings over beer wise. Knowing my friends we'll end up with at least a couple 30 rocks of Tecate.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Visiting family in Boston and taking over their Weber kettle to cook some marinated boneless skinless breasts. Tried out the recipe tonight and loved it. Looking forward to recreating this on the 4th!
I am a big fan of the boneless skinless. Healthy and they take on the flavor of a marinate very well. I am sure they will turn out awesome. I am always looking for new flavor profiles for this cut. What is in your marinade?
It is possible to make bone-skinless chicken breasts come out other than dry and tasteless but it is an art. Marinating helps and gives a nice surface taste. Me, I sous vide them to 135 for long enough to be safe and then so a quick sear but that doesn't impart any smoke flavor. I make a bunch of these every week or two for my daughter who just packs in the protein for her "go meals" I have had mixed results doing them on the Weber but it surely can be done. Based on the poster's note went well
Olive oil, soy, worst., lemon, balsamic vin., mustard, garlic, rosemary, salt, pepper, wet brine overnight. Indirect at 325 F on the PK. Extremely tender, flavorful, and juicy.
The family I'm cooking for is very health conscious, thus the boneless skinless choice for the menu.
mountainsmoker too bad you don't live next door to me. I think you'd like the results, and if you didn't, well, I also had some tasty ribs you could have eaten!
I'm doing a Berkshire/Duroc butt for pulled pork. Some corn on the grill some potato salad and coleslaw for the pulled pork. You all have a good 4th. May everyone be safe and happy on the date of our country's founding.
This post should have had a warning. I suffer from latent MCS and the KBQ triggers me. I surely don't need more hardware but that does seem to be the hardware I covet...
Not sure to be honest....due to a lot of un-forseen medical issues with my wifes family and stuff the kids have going on, it may just be me and the dog.
Whatever I make, it will be 3-4X more than I can eat since that seems to be my MO!!
Actually, this is my menu for the 5th. We are invited to a barbecue on the 4th...Smoked chicken, grilled asparagus, black-eyed peas, and peach pie and ice cream...
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Haven't really decided yet. Although I'm a Canuck from the GWN, the team I work with is all based in Redmond, WA, so I generally work the Canadian holidays and take the US ones instead (unless of course it suits me to take both :-)). This year I'll be working Monday and then taking both Thursday and Friday off. I may just have to try the QVQ medium rare brisket.
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