Who's BBQ'ing what......

Think we'll be doing a couple butts. Probably throw it on Sunday evening late. The wife will whip up some slaw, tater salad and baked beans. Got company coming over. They love my Q and I like cooking it

I'm jealous, Brian! The best brisket I can find around here is a 7 lb flat...

We're going to my parents place, so no Q for me! My dad has a Weber gasser, so we'll probably grill some steaks one night and brats and dogs another night.

Have a great weekend, everyone!

Brian:

I also went to my local C&C they were having an in-store special on butt's. Picked up 17 pounds for $1.10 per lb. Will throw them on Sunday at midnite.

Here's to a great 4th of July!

Sat 7/2 - Vegetables (onions, peppers, tomatoes, garlic, etc.) to use in gazpacho. Serving with grilled burgers and grilled corn on the cob dusted with ancho powder.

Sun 7/3 - Defrost and warm 3 lbs each left over brisket and pulled pork to bring to a neighborhood potluck get together. Serve on little White Castle buns.

Mon 7/4 - Spares.

Have a good 4th all.

Have'n a few friends over,,one butt and a bag of wings. This is my one year anniversary of being a cookshack owner. It has been a good year !! Have hardly used my grill at all, haha
Plus, the wife never liked pork her whole life, untill, cookshack. Now she whips up some coleslaw and potato salad and says where's the butt's. HAPPY 4th to all my cookshack friends.

Put a 8 lb Sams butt in my 008 at 1:00 AM today. Expect to pull it out about 4:00 PM around 200 de. At 11:00 AM it's at 181 de.

starting 2 8lb butts tonight using Smokins guide & recipes.

I did the cooking for the church BBQ. Made 12 briskets (abt 7 1/2 lbs each). Smoked them Friday night and Saturday in two smokettes. Foiled them at 190/195 and then reheated this morning. Used five ounces of hickory and three of apple in each smoke (three at a time). Also did about 140 chicken thighs in two smokes (using both smokers)during the week (three ounces hickory and two of apple). Crisped them on the grill this morning. Made five gallons of Q sauce for the party. Served about 150 people. I am exhausted, but proud that I made it through despite my limited experience. Thanks for all the help! Could not have done it without the forum.

Congrats Dave, I know that's a lot of work.

We appreciate it and the story.

So, when do they have you cooking next? you KNOW they will ask again.

For me it's experimenting with a first time crack at pastrami. Bought a 5lb. corned beef, seasoned it and popped it into the 009 at 225 deg until it reaches 185 deg internal meat temp.

When it's done, gonna load some of that meat onto two thick slices of a real good sourdough bread, add some smoked mozzarella, a little swiss and some horseradish mustard.

Then brush both sides of the sandwich with virgin olive oil infused with basil, a sprinkling of oregano, and freshly minced garlic.

Then it's onto a hot grill to lightly brown both sides until slightly crisp.

I think this is gonna be a winner ....

I think you are right Ken. Sounds mouth watering!

I think I draw a bye until next fourth of July, Smokin, but I won't bet on it. My wife will always look for the chance to volunteer my services. She's an Episcopalian priest and an assistant at our parish.

I tried out my model 55 for the first time on a 6.5 lb brisket flat all they had available from the local grocery store. It turned out great, everyone raved! I was very impressed with the CookShack quality and construction. (upgrading from a Bradley it was like night and day)I did remember to foil and poke the drain hole but then forgot the drip pan
I cant wait to get some baby backs, butt & a decent brisket on there.

Rich

Smoked a 7lb butt in my Smokin-Tex, started at 11:30am the 1st @ 200d and took it off 4pm on the 2nd. Made KFC Cole Slaw, Smoked (doctered up) Bush's baked beans for 3 hours, made some Paul Newmans Pasta Salad, Cucumber Salad and foil wraps on the grill of zuccinni, onions, Thyme, Pamasean cheese....did this several layers, then added fresh sliced tomatoes and more parmasean and heated for another 3-5 minutes.

GOOD EATS!!!

dan.........

Thinking of doing a Country Boil this Saturday the 9th.

Smoked 5 racks of loin backs. Best ones yet. Used 3 ounces of apple wood, smoked for 5 hours at 250*. Usually I go with 225* for 4 hours but by changing things up a bit, they turned out with a much better consistency. I'll probably add an extra 30 minutes of cooking time on the next smoke and see how they turn out.

Smoked 240 lbs of pig shoulders, 50 lb of beef briskets, 20 gallons of beans, 5 gallons of sauce, 5 large pans of smoked potatos, and stewed veggies. Started smoking wednesday, did 6 shoulders at a time rubbed with differnt rubs for each smoke. When done I took out, foiled and put in refrig. I reheated by putting a couple oz's of apple juice for pig, black coffee for briskets in foil and put on stick burner to reheat. Took off as needed, pulled and served.
I no left overs!
at last count there were 221 people at the party.
We went through 42 gallons of frozen margaritas, down 5 gallons from last year but used smaller cups this year to cut down on waste [achohol abuse].
Whoever suggested putting peaches in the beans here on the forum gets a gold star!
No arrests!