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Old 05-13-2005, 04:11 PM   #1
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What's Cooking this weekend?

Ok, I'll start ... doing another butt in the oven at the Montreal apartment. This time I have liquid smoke per Larry's advice.

You know, the last one was actually pretty good. By the time I sauced it up and in the buns and whatnot I'd have to agree with Larry, didn't notice a heck of a lot of difference. Used a lot of hickory smoked salt. No smoke ring though. I think the initial dissapointment had a lot to do with the change of rub ingrediants. Except for the cayenne, I bought all the spices from the dollar store. Sometimes ya get what ya pay for.
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Old 05-13-2005, 04:17 PM   #2
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Shawn not sure if I'm cooking anything this weekend. Maybe Sunday if I get an itch! Going to a Chili Cookoff tomorrow, so I'll be eating and drinking all day!

I see you are planning on another butt in the oven. Next time you have to do Q in the oven, try a rack of spares. They too, turn out quite well done in the oven.
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Old 05-13-2005, 06:16 PM   #3
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Sorry, I got nothing!! #-o
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Old 05-13-2005, 06:58 PM   #4
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Butt pre-treatment: trimmed it up then sprinkled with hickory smoked salt, followed by a liberal coating of liquid hickory smoke, followed by a prepared mustard slather to hold it all in.

Before I go to bed tonight I will apply the Mr.Brown rub (salt free).

Plan to start it around 6am tomorrow.

I think I'm losing it. I'm actually excited to see how this one comes out.
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Old 05-13-2005, 07:03 PM   #5
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Quote:
Originally Posted by Shawn White
Butt pre-treatment: trimmed it up then sprinkled with hickory smoked salt, followed by a liberal coating of liquid hickory smoke, followed by a prepared mustard slather to hold it all in.

Before I go to bed tonight I will apply the Mr.Brown rub (salt free).

Plan to start it around 6am tomorrow.

I think I'm losing it. I'm actually excited to see how this one comes out.
Shawn, you make me proud!! You are improvising!!! Again, when you are done, minus the smoke ring it'll be hard to tell much difference!
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Old 05-13-2005, 07:14 PM   #6
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Got my new Kettle, But ... not tonight. I still have to clean it... So:

Butterfly chicken on the WSM and working on a BBQ bean recipe.

All in prep for WSM Smoke Day.
Here's my menu ... SO FAR !!!
Suggestions more than welcome....

___________________________________

May 28th Smoke DAY !!

Appetizers:

> Abundance of ABT's
> BBQ peanuts
> Deep Fried Penko Mac'n Cheese squares

Main:

> Boston Butt Pulled Pork
> Beef Brisket
> BBQ Baked Beans
> Cole Slaw
> Cornbread / or hushpupies
> Garlic Mashers
> Grilled Asparagus

Desert:
> Dutch Oven Peach Cobbler
> Funnel Cakes

Maybe this should be another thread.
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Old 05-13-2005, 07:17 PM   #7
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Holy Shit, Scotty!! Can I come over?? :biggrin: :biggrin: Beam me up!!
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Old 05-13-2005, 07:18 PM   #8
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It all sound great! Especially the funnel cakes!!
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Old 05-13-2005, 07:24 PM   #9
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Quote:
Originally Posted by Niagara River Smoker
Holy Shit, Scotty!! Can I come over?? :biggrin: :biggrin: Beam me up!!
No kiddin, ditto that
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Old 05-13-2005, 07:41 PM   #10
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Ahhh Yes....
If only I had some friends.... :help: :tant:

Ohhhh, Ok... I'm only doing one 10+ # butt, one brisket (haven't found it yet, so maybe flat or packer) and 30 or so ABT's, probably 5-6 adults on-site for the cook, and another 4-5 dropping by during "service" time.

I'm "pretending" to be in a comp. ... not for the presentation side...but the timing side. I've always had a problem getting things on the table at the same time. I'm too much of a perfectionist !!!

Most of the people dropping by are people from work that have smelled BBQ, and occasionally tasted it when I've brought it in, so this will be fun ! LOL
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