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-   -   What's cookin' this weekend?? (http://www.bbq-4-u.com/forum/f9/whats-cookin-this-weekend-14980.html)

Puff 01-09-2009 05:40 PM

What's cookin' this weekend??
 
Hey Centralites what's cookin' this weekend?
I gotta' turkey thawing out for some Sunday smokin' with 8 in. of snow on the way tomorrow.
What's happening in your neck of the woods?
8)

Greg Rempe 01-09-2009 05:59 PM

Turkey for Sunday...did some steaks tonight for dinner!

ronbeaux50 01-09-2009 06:14 PM

I started with pizza and then did seafood gumbo for tomight and probable many days to come.

http://www.bbq-4-u.com/attachments/p...50cb2ad4de.jpg

http://www.bbq-4-u.com/attachments/p...0b1ed09c74.jpg

http://www.bbq-4-u.com/attachments/p...c6f5858667.jpg

Toby Keil 01-09-2009 06:16 PM

Tonight I'm grillin a london broil with WRO on it and I'm not sure what were havin fer sides. On Sat I'll be smokin two cross rib roasts on the bottom rack, a rack of spares up top with some sausage and a cabbage....Puff style. The roasts I'll slice up for sammies and freeze some for later, the sausage is for a a snack and the ribs and cabby will be for dinner. Oh were also havin baked beans with trimmings from the spares added. Sunday I'm grillin up some hot wings fer the game. Go Chargers.

Puff 01-09-2009 06:22 PM

Looks and sounds good so far! 8)

Toby Keil 01-09-2009 06:24 PM

Quote:

Originally Posted by Greg Rempe
Turkey for Sunday...did some steaks tonight for dinner!

Did you use the new Kinsford?

Bruce B 01-09-2009 07:44 PM

Doing some Sweet Bacon Chicken Wraps for our card club tomorrow night and I'm thinking of making a nice pot of Woodman's Pinto's for Sunday and watch a little football.

SWEET BACON CHICKEN WRAPS

INGREDIENTS

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

DIRECTIONS

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Yeild 12 to 15 appetizer servings

recipe courtesy of Paula Deen, Foodnetwork


These things are addicting.

Hillbilly 01-09-2009 07:52 PM

Doin a chuck fer supper tammarraw night, a butt fer pullin an freezin, makin up a batch a chilli fer the weekend an ta freeze plus whoopin up a batch a granola cereal.

Freezin sleet last night an bout 2+ inchs a snow, got flurries right now, ain't sure what supposed ta be fer the weekend. I hate winter!

john pen 01-09-2009 08:26 PM

Quote:

Originally Posted by Bruce B
Doing some Sweet Bacon Chicken Wraps for our card club tomorrow night and I'm thinking of making a nice pot of Woodman's Pinto's for Sunday and watch a little football.

SWEET BACON CHICKEN WRAPS

INGREDIENTS

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

DIRECTIONS

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Yeild 12 to 15 appetizer servings

recipe courtesy of Paula Deen, Foodnetwork


These things are addicting.

Did 'em three differant occasions over the holiday.. We mix blue cheese dressing with some apricot jelly for a dipping sauce..We also substitute Chipolte powder for the chili powder..

http://img4.pictiger.com/acc/17532043_th.jpg

wittdog 01-09-2009 09:24 PM

Did up 10lbs of Italian Sausage today...I'm going to cook some tomarow..have to let the spices get happy...
10lbs of Salami in the Smokehouse (Dry Cured)
15 lbs of Pep which will be cooked and ready to eat...don't want to wait for the dry cure and want to see what my results will be this way...

And I'm doing a bunch of Butts on the 22.5 WSM for work orders and to see how much I can get on it...


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