Weekend Cooking

  • Thread starter Thread starter Guest
  • Start date Start date

 
Status
Not open for further replies.
G

Guest

Guest
I have a 3lb. Eye Round Roast, headed for it's demise on Sunday. I'm considering, WSM, pan out, top shelf, and aim for 325?. There is still a few chunks of oak, from a little tree trimming last year, that should give a little bit of flavor to the beef.
Probably pull it off dead rare, let it rest for a few minutes then slice.
Since this will be a smoke roast, I'm thinking of throwing some taters on, and just baking them, right along with the beef.
One thing that will stick with me forever, I remember going to Grandma' M's house as a kid on Sunday's for dinner. She'd have the old Char-broil rotisserie set up in the back yard in good weather. It was a round unit with a hood that encircled about half of the grill. I recall getting out of the car, and smelling that roast cooking in the backyard, and she would be huddled over it, basting the beef with a concoction, that I now, wish I could duplicate. Seemed to me it was a Gravy Master type baste, and let me tell you, the outside bark on the roast, would be like nothing I have ever seen yet from anyone else. Crunchy blackened morsels, that seemed to melt in your mouth.
What's everyone else have planned?

Jim
 
We have salmon fillets on sale for $2.99lb. Fresh shipment comes in this AM. I'm picking up a few lbs to smoke tonight. I'll do them on my offset. I'm going to cook a shoulder on my WSM either tonight or tomorrow night depending upon whether its thawed yet or not. I may grill the tail section of the fillets in some mojo for dinner tonight.
 
I'm going to do a half dozen chickens on my offset on Saturday. Gotta get the chickies down pat before Winthrop on the 11th. I have some friends bring over some tri tips for me to smoke for them.

I'll probably throw a couple of butts on the WSM Saturday morning.

Ho hum. Another weekend.
 
I’m not cooking this weekend but I will be eating some of the world’s best barbecue. Leaving for Kansas City in an about 20 minutes to judge at the Kansas Speedway contest on Saturday. It will be my first contest of the year and I’m looking forward to finally eating somebody else’s cooking! The American Royal seems like a very long time ago.

Have a great weekend, everybody. I know I will!
 
Ken, what a great way to spend a weekend, judging BBQ. Be nice to those cooks, now.

I plan on cooking up 2 briskets, a pork butt, and some chicken.

Testing two recipes for brisket--marinating one in coffee, one in DR. Pepper. For pork butt, going to test out marinade/injection to shoot for that sweet taste I saw winning at Kings Mountain.

For chicken, as good as I did, I plan to tweak recipe a little to add a little sweet to the final product.

Taking all these results with me on road trip to Portland, Oregon on Monday for work. Have a meeting on Tuesday that I will surprise with some pulled pork sandwiches.

Have a great weekend everyone and keep on smokin.

Dale
 
I have 10 slabs of spares smoking in my Klose pit.
I trimmed them almost St. Louis style...I guess you could call it Kansas City style. I used various dry rubs on the slabs.

The trimmings are being marinated in olive oil and Mojo Criolo (I used some dry rub on the pieces first). I will put the trimmings in the smoker after the slabs come out.

I'm using Hickory & Apple wood. Keeping the temp between 200-225.

Had some leftover brisket sandwiches for lunch. Boy were they good. I heated the slices in foil with some broth and they were soooo tender!! Used potato bread.

Today must be bbq day...heh heh, brisket for lunch, ribs for dinner.

I was going to wait until tomorrow to smoke these spares, but it is going to be raining just about all weekend, starting tonight. It was really windy yesterday and last night...finally died down around 8-9 am today.
 
Cooking up about 6 butts 1 or 2 briskets and a pack of chicken thighs. Along with a gallon of slaw and 2 to 3 pans of beans. we have someone coming to pick up most of it as they are feeding about 25 people.
 
Got 80lbs of brisket flats,4 butts,and 4 shoulders on for my company picnic tomorrow. Played around with a new rub to see if it good on briskets.Didn't inject the pork this time, justed rubbed them and let em' ride.
Willy T.
 
Lite competition cook, ribs, chicken and wings and some lamb, tune up for the real thing in a couple of weeks.
Jim
 
I have a case of spares and a case (16 birds) of split chickens for a party at my daughters in San Luis Obispo. Start cooking at 5 am and serve at 3 pm 200 miles away. It is a little more that my wsm can hold so I will use my J & R Little Red Smokehouse.
Frank
 
I'm going to be at the same competition as Jim trying to learn as much as possible. Off to Costco to get supplies this morning never know what will jump into my cart and then hurl itself at the heat in my Klose /infopop/emoticons/icon_smile.gif
 
Found some 5 lb chunks of picnic down here in Phoenix, going to do an overnighter for some pulled pork desert samaches for Sunday, will do a few bbacks for some guests on Sunday and maybe a Tri-tip.

80 degrees and sunny, damn another nice day in the sun. Need to enjoy it, got to go back to Oregon next week.
 
I'll be throwing on a six lb. butt tonight, which will be my first try at an overnight cook. I'll be doing three racks of baby backs tomorrow after I pull the butt off the bullet.

Not as much food as the rest of you, but then again there will only be three of us eating tomorrow!

Rick
 
Jim,
How was the competition today? Anyone I know win?

Cooking up two briskets as I write this. Marinaded first in Dr. Pepper, second in coffee. Both looking yummy at half-way point.

Dale
 
Dale
3 B's won and Teddy Bear BBQ did very well, We place in all meats. Pretty day and saw a lot of good friends, hope you get back to see us.
Jim
 
I will be back in Portland three times in the next 6 weeks, but unfortunately, none coincide with any cookoffs in the NW.

Will be feeding a bunch of friends some Brisket tomorrow night in Portland. Cooked it this weekend--turned out pretty good, although I could not tell the difference between coffee and Dr. Pepper marinade--but I did like the DP taste better.

See you around one of these days--maybe the Royal?
 
Status
Not open for further replies.

 

Back
Top