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Thread: Happy Labor Day everyone! What's cooking?

  1. #1
    TVWBB 1-Star Olympian Bob Correll's Avatar
    Join Date
    Jul 2009
    Near St Louis, MO

    Happy Labor Day everyone! What's cooking?

    This evening I'm doing some kettle fried thighs.
    Daughter and family were here from Colorado, so last Friday I made pulled pork to serve on Saturday.
    Ran the Kamado at 280-295 on this gnarly looking butt, still had about 2 hours to go:

    What's on your menu?

  2. #2
    TVWBB Olympian Cliff Bartlett's Avatar
    Join Date
    Jan 2014
    Redding CA
    Happy Labor Day to you too Bob. That butt does look gnarly...... and gorgeous and delicious! Looking forward to seeing those Kettle Fried Thighs today also. I'm doing something non-traditional for the holiday. I'd taken out a turkey breast a few days ago and had intended to cook it Saturday. Plans changed and I either have to cook it today or refreeze it and I'd rather not do that. So turkey it is!
    Last edited by Cliff Bartlett; 09-03-2018 at 08:59 AM.
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  3. #3
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Aug 2009
    Raymond, Wisconsin
    Happy Labor Day Bob! and to everyone else!

    gonna smoke/grill this thing later...

    Living a dream in
    ......................The Home of THE P1GVILION

  4. #4
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    Jul 2013
    Prescott Valley, Arizona
    Happy Labor day Bob and all the forum members. Got the point from our smoke day brisket in the mini, making burnt ends for the first time. Barb will be doing Jim Lampe's HH baby backs later this afternoon.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  5. #5
    TVWBB Hall of Fame timothy's Avatar
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    Jan 2008
    Montgomery, IL
    Yea Happy labor Day Folks! Nice to have a Monday off, but back at it tomorrow.
    Smoked 3 Fatty's this am for a fantasy football draft my Son's held in the garage. It's been storming here in waves, so just Chili Dogs and Fries for dinner.

    Different smokes for different folks. Wish the Dollar Store sold gas!

  6. #6
    TVWBB Platinum Member Phil Perrin's Avatar
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    Apr 2008
    Shuffletown, Charlotte, NC
    Did a pork loin stuffed with spinach and parmesan. Made one big enough for sammiches for lunch tomorrow!
    Proud veteran of the US Army!

  7. #7
    TVWBB Olympian JimK's Avatar
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    Oct 2008
    N. VA
    Saturday, chicken and skirt steak fajitas. Monday was a Performer stuffed to the gills with Roadside Chicken.
    ; ; ;

  8. #8
    TVWBB Hall of Fame Bob H.'s Avatar
    Join Date
    Oct 2005
    Italian Sausage and some boneless pork chops on the kettle.

  9. #9
    TVWBB Pro J Hasselberger's Avatar
    Join Date
    Aug 2009
    Wimberley, TX
    Smoked a half-butt (3 lbs. 14 oz.) that my neighbor got in his Butcher Box order. It was the half with the bone in it. I've always cooked full butts and went to this forum for some advice on this little guy. The consensus was that it would take 8 hours, which proved to be right on (at around 240). Did it overnight from midnight to 8:00 a.m. Monday morning. Foiled it tight then into the fridge. Reheated in the foil later on Monday and it was fine to pull. Got about 8 large pulled pork portions out of it, which was perfect. I may do little butts from now on -- they cook fairly quick and the yield amount is about perfect.

    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

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