4th of July Cook

Going to my buddy's who insists on hamburgers and hotdogs...claims an American tradition. I may do the Hoggies Mac and Cheese for a side.

Wagyu brisket and ribs on the 2nd. Hot Dogs n burgers on the 3rd. Working on the 4th

May cook up a batch of Moinks to bring over to a friends house on the 4th. Not sure yet what's happening on the 5th, maybe ribs or a butt.

I'm cooking a couple briskets, a few slabs of ribs,a couple pork butts, and some chicken pieces.

Competing again are we? Good luck!

Dang. Cal must be hungry.

Goof luck if you're competing.

OK, so I'm not making moinks on the 4th. My friends asked me to smoke a butt, duck breasts and a couple racks of lamb for a birthday get together. Butt isn't a problem, but anyone have any ideas for the other two? Find function, don't fail me now...

quote:

Originally posted by cal:
I'm cooking a couple briskets, a few slabs of ribs,a couple pork butts, and some chicken pieces.

Sounds awesome to me.....I'm coming over to your house and I'll bring the beer !!

quote:

Originally posted by Pigalicious:

quote:

Originally posted by cal:
I'm cooking a couple briskets, a few slabs of ribs,a couple pork butts, and some chicken pieces.

Sounds awesome to me.....I'm coming over to your house and I'll bring the beer !!

Prolly be more than me and you can eat, I doubt my wife will join us. I prefer Margaritas though.

Eight whole chickens. I was going to brine, but they were pre-seasoned. I will probably not spatch-cock them, as I will be alone in the kitchen. we'll see. I'll try to post some pics.

UPDATE #1: 8 whole chickens on the FEC 100 at 1030 with apple pellets at 246 degrees.




UPDATE #2: 1430PM. Chicken is done, 155-160 internal. Will hold till 5:30 in cooler.

Yum yum. Looking good. Try them Breastes down sometime when in an experimental mode..and dont spill the juice which accumulates on the top side of the breast as in inside the cavity. That lets the backbone baste the breast as opposed to vice versa.

I agree I theory to breast down, but the dry heat on the FEC 100, drys things out on the bottom. I didn't brine these, usually I do and it is a non issue. The white meat was good. and I pulled at 160 IT.

Ok gotcha. That makes sense.