Author Topic: Memorial Day BBQ plans? (Read 776 times)

Gunslinger · « **on:** May 26, 2005, 07:22:37 PM »

just a pre-emtive thread about what people plann to grill this weekend.

Myself, I am having NO company over and plan to smoke my first brisket.

(Just to let you know I consider BBQ to be anything cooked outside on a grill or in a smoker and doesnt have to include BBQ sauce) Wanted to get that out of the way before a thread hijack.

post um up....whatcha cookin?

rpm · « **Reply #1 on:** May 26, 2005, 07:25:45 PM »

I will be selling charcoal, brisket, chicken and sausage. I volunteered to work this weekend.

Gunslinger · « **Reply #2 on:** May 26, 2005, 07:31:36 PM »

Quote

Originally posted by rpm
I will be selling charcoal, brisket, chicken and sausage. I volunteered to work this weekend.

hey good for you! Is that what you do professionally or is this like a picnic thing?

rpm · « **Reply #3 on:** May 26, 2005, 07:33:36 PM »

Profession. I went to work for a grocery chain.

United · « **Reply #4 on:** May 26, 2005, 07:43:32 PM »

Probably gonna smoke some ribs, maybe cook some hot wings as well.

Lizking · « **Reply #5 on:** May 26, 2005, 08:59:58 PM »

I am going to cook a 5 pound hunk of Dolphin. I will cut it into 2 inch cubes, marinate them in a mild sauce of Pearl River Soy, finely diced onions and garlic, then skewer and grill them, briefly, in hickory smoke.

Green and red pepper slices, along with onion, will, of course, accompany them on the bamboo.

Other than that, for a party Saturday night, I am going to experiment with a corn-spinach-creamcheese type dip.

rpm · « **Reply #6 on:** May 26, 2005, 10:46:50 PM »

Quote

Originally posted by Lizking
I am going to cook a 5 pound hunk of Dolphin.

That's some uber bad karma. Are you going to burn a bible while you're at it?

midnight Target · « **Reply #7 on:** May 26, 2005, 10:58:15 PM »

I'm guessing Dolphin fish.

Hangtime · « **Reply #8 on:** May 26, 2005, 11:39:07 PM »

porterhouse steak. 3" thick; juicy. KC Masterpiece. Sweet corn. Samuel Jacksons.

And fly.

Silat · « **Reply #9 on:** May 27, 2005, 01:57:03 AM »

8@8lb Pork Butts are my mission for the Sunday picnic.

Rubbing the butts (oh boy) on Friday night.

Sorry but its my secret rub:)

Apple and cherry wood with lump.

Remove from smoker at 195 internal.

Wrap in foil and towels and put in a cooler to rest for 2 - 4 hours.

Then the fun begins. PULL the PORK:)

Take 1 of the butts to NONSENSE's party with coleslaw and my mustard/vinegar sauce.

Another goes to 2nd picnic Im invited to.

2 goes to my neighbors.

4 that I will vacuum pack for my daughters:)

Pulled pork on a bun topped with coleslaw.

Lizking · « **Reply #10 on:** May 27, 2005, 05:29:34 AM »

Not Flipper.

Raubvogel · « **Reply #11 on:** May 27, 2005, 06:02:46 AM »

Smoked pork butt pulled for sandwiches
Sliced smoked brisket
Many beers

Plan on doing all the smoking Saturday and reheating the meat in foil on Sunday. Not too keen on it, but we'll see how it turns out.

rabbidrabbit · « **Reply #12 on:** May 27, 2005, 07:44:49 AM »

Dolphin = Mahi Mahi

1Klink · « **Reply #13 on:** May 27, 2005, 10:00:59 AM »

A 15 Lb. pork tenderloin ,marinated for 12 hours,then the best of all,Jack Daniels Oak Barrel smokin chips.

If you have never used JD smokin chips,i highly recamend them,you'll never use anything else afterwards.

mora · « **Reply #14 on:** May 27, 2005, 01:20:47 PM »

What's the best way to cook ribs with a gas grill? Should I put them in the oven for a while before grilling them?