What are you Smoking/Grilling/BBQ'ing this weekend?
 

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. ;)

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

I know what prison bitch is smoking this weekend.

I'm boiling some pork ribs, then I'll slather some fancy katsup on them...

Looks pretty good BRC.

I will be grilling Sicilian bracciole tommorrow. Grilled italian veggies for flat breads with a pesto base then parm and some mozzarella. Pasta primavera, which will not be grilled.

Boiling ribs? Never tried that. Seems like that would make them tough?

Ribs and turkey breast over hickory tomorrow. Might do some chicken thighs too.

Ribeye, grilled corn on the cob, baked potato, roll for tonight. Jalapeno brats for lunch tomorrow.

Elk burgers. Buddy of mine took down a huge Elk this past season. Can't wait to put em on the grill

I was joking. It's awful. Some people actually do that. I call these people stupid.

I'm smoking ribs and pork butts.

Never had Elk. Whats its closest taste to some other wild meat?

Man every damn time I try to smoke Turkey breast it seems to dry out something fierce. You had success with keeping the turkey moist?

I don't know, but I'm going to a restaurant that will cook me my food. I'm not doin' that shit. Is that new friend chicken place here yet?

Pork butt in the crock pot, fried squash from the parents gsrden, corn and potatoes from their gsrden and mom made a coconut cream pie.

I'm not moving for a while. Gotta love going home to mommas cooking.

Looming forward to some chocolate gravy and biscuits in the am

I'm trying out a new sandwich. A slider, really. Something that blends KC and Chicago together.

I made a sausage fatty filled with giardiniera. Once it comes off the smoker, I'm doing a blatant Z-Man rip off and and slicing the sausage, topping it with an onion ring, provolone cheese, bbq sauce and serving as a slider.

Oh **** yes. Elk anything is good. Did he give you any chops? You can tell how good of friends you are if he did!

Find it, try it. Elk steak or chop. Awesome if cooked right. It's gamey but a good gamey. Way better than deer IMO.

Brisket.

Done deal.

I had it a while back. Can't remember. If lewdog is to be trusted, it's damn good.

I really wanted to try one on the Traeger. I'm scared to waste a $60-70 piece of meat.

You gotta' get in there and fly, cowboy.

No guts, no glory.

If you don't grill or use a smoker, your man card is expired.
https://s.yimg.com/fz/api/res/1.2/VJ...resdefault.jpg

I prefer to pay others to cook for me.

Grilling steaks for tomorrow but I bought some country style pork ribs for $2.99 a pound. Was going to rake the coals to the side after cooking the steak, add a chimney of charcoal and smoke/grill the country style ribs for a couple of hours. Never done this before, usually just throw them in the crock pot with bar-b-Q sauce, I'm afraid they will turn out tuff, anyone?

FYP

I don't know about 2 hours with ribs. I like to smoke my ribs low and slow. Hell, I'll go 8-10 hours on those babys if I got the time.

I just crawled off the combine yesterday and spent all day spraying today. I'm a hurting assed unit. I'll be doing as little as I can get away with.

Rest is good. I cranked it out today so that I could be one lazy lump of shit tomorrow.

I guess you don't buy country style ribs? It's not actually a rib, I think it comes from the shoulder. They call it country style because of the way it's cut, and no I'm not tending a smoker for 8 to 10 hours. Been there done that, sold it. Go ahead and revoke my man card, don't have that kinda time.

Nope, you can keep the man card. Grilling is tier 1 qualifier.

That's why I have a Traeger.

Was burgers and shrimp scampi tonight, ribeyes tomorrow.

I'm staining my fence/deck tomorrow.
I'll be grilling & smoking in the sun.

He's right. Done right, it's excellent. They farm elk for the wild game market.

I don't get ****ing brisket pricing these days.

There was a time that they'd give you the whole ****ing cut free if you bought a pound of hamburger.

It was so ****ing crappy a cut that only the Irish used to eat it.

WTF?

FYP, and you'll be just fine.

I've heard they use to be $.99/lb. They are $3.29/lb this wknd here. 12lbs was the smallest they had. Probably should've bought one but didn't want to freeze it.

What about wings? Priced at more than breast meat but so little actual meat.

I ****ing refuse to pay that much for a shit meat cut. Flanks, brisket, beef ribs. ****ing horrible shit cuts of meat. The cattle industry can take them and shove their collective "$7.99 per pound" for these right up their ****ing keesters.

Oh, and while I'm bitching, what the **** is with the massive decrease in emphasis on the "Fountain" type firework?

Everything is a ****ing cake type now.

Fountains are art. Cakes just shoot shit in the air.

Our level of refinement and appreciation for the subtle things in life are going by the wayside. The proletariat are infesting the globe with their mediocrity. I should not have to tolerate this level of ****ing slackassery in my fireworks. It's the same reason why people don't know a ****ing thing about appreciating French cooking, Swiss watches and Nuremberg whore houses.

I am grilling chicken and will have my homemade barbecue sauce on the side.

Lots of good stuff in this thread!

Beer can Chicken.

When kid 2 was young she said it looked like it was dancing. So we call it Dancing Chicken.

The chocolate gravy was great thus morning, biscuits were baked on the green egg so it's grilling, right?

We are going to dig a hole and burn a lot of wood tonight, and then put a whole hog in it in the morning.

Woah :eek: that sounds like so much fun.

You get a He-man card.

The chicken and ribs turned out great. I would encourage everyone to inject the meat no matter the size cut of the meat.

That looks reeeeal good

You injected and smoked those? For how long?

Looks awesome.

Impressive. Most impressive.

http://www.westhavenwizards.org/old-school.jpg

Yep Injected everything that went into the smoker this time. Just chicken thighs. Didn't know how it would turn out so I went with cheap meat.

I smoked the thighs for around 6 hours.

Very Hawaiian of you.

Pork butt got started at 4:00 a.m. this morning. That will be done Memphis style. First mop is now.

Rib racks go on at about 11:00. Obviously, I'm adhering to a strict Kansas City style on those.

Chicken will be getting the Carolina treatment.

Might throw on some sausages.

After mopping the Butt, I'm going out and trying to find some goddamn decent fountain fireworks.

http://www.collegeokplease.com/uploa...1426051795.gif

Maybe the next go around.

Electric smoker and injections. It just feels like testosterone replacement therapy for BBQ.

Looks real good though BRC, and whenever I've had to jockey the Bradley over at my uncle's house, I've been impressed with the results.

Like I said, I'm new to the injection thing too. I'm on my 3rd cheater smoker. I agree that a "real" smoker makes a better Q. But, cheater smokers are no slouch for 1/8 of the effort.

That's kind of the idea.

We have done quite a few hogs over the years, and have cooked them in pits of several kinds, from an old deep freeze to roasters to spits, but never In The ground. Hog is on the way now.


If nothing else it is a pretty good reason to sit around a big fire and drink too much beer.

Thats a great way to celbrate our ancestors kicking ass.

WoW! What kind of a crowd are you havin'? Surely, you and yours won't be eatin' all that alone. Or will they?

My ex's family from the mid-west used to do a pig roast like that. It was delicious. But I never heard of it until I went out there for one.

Gave some to the neighbors. Taking some to the friends big party today. Frezzing some of the turkey burgers and thighs. Ribs are mine.:harumph:

I've never injected, but I thought about giving it a shot (no pun intended) on my next brisket.

Giardiniera stuffed sausage off the smoker.

http://i1290.photobucket.com/albums/...ps26jsc3k4.jpg

The slider, topped with onion ring, provolone, and bbq sauce.

http://i1290.photobucket.com/albums/...pskjm3iysh.jpg

http://i1290.photobucket.com/albums/...psff1ie8n6.jpg

I'm pretty pleased with how this turned out. Next go around I'll find a higher quality slider bun, slice the sausage thinner, and substitute a pineapple ring for the onion ring.

Done on the Big Green Egg?

I did the sausage on the Egg last night. I let it set up in the fridge overnight so it would slice easier. Wife fried the onion rings today. I sliced and reheated the sausage on a griddle top with the onion ring and cheese.

My goal was to provide a decent bite of bbq without having to commit to a full sandwich at a get together.

I pulled a 10 pound pork butt off the Webber kettle grill at 1am this morning.

I ended up grilling some burgers and brats for lunch and a hotdog for the little one. So I'm not an abject failure as a man.

Turned out pretty good too, despite me not grilling for a damned long time.

Fish and chicken.

Good work.

Anyone have to take a poop shower, cause right now I smell like a sweaty bar-b-q pit.

Nothing. This is one of those days where the sad old single guy gets to wander around town and graze on everyone else's shit.

Don't belittle; that's a damned fine arrangement.

You could always cheer yourself up, go taco john and ban some rival posters?

Mmmmm.

Finished product: ribs and pulled pork.

Country style ribs, just threw them on and let them cook.

:bravo::bravo:

There slabs of ribs, two packages of country style ribs, a turkey breast, two pork tenderloins, four packs of chicken thighs, six sausages.corn

tomato pies, baked beans, salad

My colon hurts so good reading this.

Man. That is some good looking food men.

Taking the pig out of the ground around 5. Will try to get pics.