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04-14-2006, 11:08 AM
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#1
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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What's cooking for the Easter weekend!?!?
Doing a rack of spares and one of bb's for tomorrow. Got a new rub I'm real excited about. My sister is coming down..the last 4 times she's visited she's requested ribs. :biggrin:
Gonna try to invite myself over to someone else's place Sunday night.
The countdown has begun for SOTB. Playing golf with Big GQ on
Thursday, and then Friday it's q for the money time.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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04-14-2006, 12:32 PM
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#2
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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I'm doing a rib roast on the Performer on Sunday, along with some roasted garlic redskin mashed potatoes, grilled asparagus and mushrooms and some kind of good crusty bread. Other than that, I've gotta lot to do to get ready for SOTB, I'm leaving Thursday morning!
Jim you can invite yourself over to my place if you wanna make the drive!
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04-14-2006, 12:36 PM
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#3
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Master of All


Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Spose to be crappy weather this weekend. So I took today off to make a Costco run, do some yardwork, and just threw on 2 racks of loin backs. =P~ =D> 8-[
Mmm They're slurrying the corn field out back. That sure adds to the aroma of good BBQ. #-o
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04-14-2006, 02:21 PM
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#4
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Picked up an 11 lb. packer, thinkin' about doin' it sat.
Mother in law's house on Sunday for some nasty dried up ham
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-14-2006, 02:49 PM
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#5
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Salmon tomorrow for Sunday appitizer. Have my buckboard bacon curing and it will be on the smoker tomorrow also. And last but not least, I'm gonna try and make my own fattie. Gonna try stuffing it with prisuto & provlone.
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I hope this isn't negative!
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04-14-2006, 02:53 PM
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#6
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Saint O'Que


Join Date: Jun 2005
Location: SoCal
Posts: 1,245
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Two eight pound legs of lamb on the Weber Platinum for Eastern Orthodox Easter next weekend. Lots of garlic, olive oil, pepa, salt, oregano...and umm other stuff. Having the crazy Greeks over...should be smashing good fun with lots of loud yelling. I hear someone is bringing minestra and Greek salad. And yes, red eggs.
For those not familiar...check out the link:
http://www.factmonster.com/spot/easter1.html
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30 Helens agree...to disagree.
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04-14-2006, 04:22 PM
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#7
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Saint O'Que


Join Date: Jun 2005
Location: SoCal
Posts: 1,245
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Quote:
Originally Posted by Jeff E
Helen, what's your method for cooking the lamb? I did a leg of lamb (much smaller than your 8 lbers) using my Weber Platinum & rotisserie once and it turned out great.
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Indirect...I don't have a rotisserie YET!
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30 Helens agree...to disagree.
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04-14-2006, 05:00 PM
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#8
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Helen
I'm familiar with Orthodox holidays. My wife and I lived in a village in the Aleutian Islands in the early 70's where the local religion was Russian Orthodox. But what's the deal with "red eggs"?
Griff
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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04-14-2006, 05:01 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Nick, how you doing the salmon. I had a sample at Costco the other day, and it's got me thinking.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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04-14-2006, 05:27 PM
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#10
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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I'm going to do the Brisket on sat., I was going to take some to the in-law's sunday.
Any idea's for reheating?
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-14-2006, 06:18 PM
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#11
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
Originally Posted by Captain Morgan
Nick, how you doing the salmon. I had a sample at Costco the other day, and it's got me thinking.
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Like this Cappy!
http://www.myfreebulletinboard.com/f2/b ... t3938.html
I picked up two at Costco yesterday. 1 is going for Easter at my parents house, the other I'm going to split with a friend of mine. I've been promising him some since I started doing it like this (thanks Bruce) and will give him a big ole piece tomorrow!
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I hope this isn't negative!
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04-14-2006, 08:18 PM
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#12
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Nick
Please tell me it's not farmed fish.
Griff
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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04-14-2006, 08:23 PM
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#13
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Guest
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Quote:
Originally Posted by Griff
Nick
Please tell me it's not farmed fish.
Griff
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Griff, that's all we can get out this way ~ I won't buy it! :-X Maybe those in the city can find it.....
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04-14-2006, 08:27 PM
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#14
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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See Joker, no answer on the reheating thing
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-14-2006, 08:33 PM
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#15
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Guest
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Quote:
Originally Posted by Puff
See Joker, no answer on the reheating thing 
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Half another beer, Puff.
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04-14-2006, 08:33 PM
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#16
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Master of All


Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Quote:
Originally Posted by Puff
I'm going to do the Brisket on sat., I was going to take some to the in-law's sunday.
Any idea's for reheating?
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uh - Yeah.
Slice and keep in waxed paper. (try and save a little for the party)
Save all that juice when you take it out of the foil and slice.
Maybe throw in a little HOMEMADE beef broth if needed.
Reheat in covered foil pan with the juices/broth til just warm.
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04-14-2006, 08:39 PM
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#17
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Puff
I'm going to do the Brisket on sat., I was going to take some to the in-law's sunday.
Any idea's for reheating?
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uh - Yeah.
Slice and keep in waxed paper. (try and save a little for the party)
Save all that juice when you take it out of the foil and slice.
Maybe throw in a little HOMEMADE beef broth if needed.
Reheat in covered foil pan with the juices/broth til just warm.
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Thanks Q, didn't know how to do it
I'm pretty new at this
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-15-2006, 05:42 AM
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#18
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Baby Back


Join Date: Nov 2005
Posts: 61
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3 racks of spares and 2 dozen Armadillo eggs.
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04-15-2006, 06:06 AM
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#19
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
Originally Posted by Puff
I'm going to do the Brisket on sat., I was going to take some to the in-law's sunday.
Any idea's for reheating?
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Keep the portion of the brisket you're taking to the in-laws in tact if you can. Slice it cold and put it in a foil pan or wrap it in foil and either put some of the reserved juices in the foil or you can add some beef broth with a touch of veg oil and heat at 325 till warmed through.
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04-15-2006, 09:59 AM
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#20
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BBQ Central Pro


Join Date: Dec 2005
Location: Franklin, TN
Posts: 792
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maybe I will hafta try a turkey to try on monday. the grocery store where my butcher is has a free one for shopping there....and the butcher said he would pull out a good one for me
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What is the difference between a southern zoo and a northern Zoo?
...The southern Zoo has a description of the animal and a recipe.
Curtis
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