As we sober up....what's cooking this weekend? - BBQ Central

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Old 03-18-2005, 01:14 PM   #1
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As we sober up....what's cooking this weekend?

Probably just grilling steaks here.
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Old 03-18-2005, 01:23 PM   #2
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Big thick pork chops into a brine, then getting a smoke of apple and maple.....

Rob
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Old 03-18-2005, 01:46 PM   #3
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At a minimum...chicken thighs on the grill...had snow overnight but not to much...maybe "SHE" comes down from the attic to stay this weekend!

I miss being outside doing the bbq and grill thing!
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Old 03-18-2005, 01:54 PM   #4
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9 pound butt rubbed in Blueshog and fresh homemade chile powder going on tonight and loin backs for dinner tonight.
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Old 03-18-2005, 02:24 PM   #5
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Nothing for me this weekend...

GMUSSER, I'd cook them all together..Put the butts over the brisket.
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Old 03-18-2005, 02:26 PM   #6
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Doing a ham and rib roast this weekend.
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Old 03-18-2005, 02:40 PM   #7
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Hey...smoking 2 corned beefs this weekend.
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Old 03-18-2005, 03:11 PM   #8
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Quote:
Originally Posted by Brian H
And pics since no else here seems too.
Whatcha mean??? :-k

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Old 03-18-2005, 03:21 PM   #9
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http://www.ephotohut.net/viewpic.cfm?pi ... 141435.JPG

http://www.ephotohut.net/viewpic.cfm?pi ... 141901.JPG
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Old 03-18-2005, 03:22 PM   #10
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Just got my EZ Que Rotiss assembled and I'm firing up the kettle for Pork Loin on Sunday.
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Old 03-18-2005, 03:32 PM   #11
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nice, Buce. I was hopin' to get my Hobo today, but now it looks like it will come monday.....How's it look, pretty well made?
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Old 03-18-2005, 03:44 PM   #12
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Very interested in the results of the ez rotiss and the corned beef! Keep us updated!
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Old 03-18-2005, 04:13 PM   #13
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Brian, I was just talking with Bruce and he's gonna email you the total...

Here are 2 links to TVWB about the rotis...I think the deadline for ordering has passed though..Not sure..

Link 1

Link 2
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Old 03-18-2005, 08:18 PM   #14
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Mine was suppose to be fed ex today. No such luck, but it says it will be here tomorrow!
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Old 03-18-2005, 08:39 PM   #15
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Thats gonna take a lot of foodsaver bags!
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Old 03-18-2005, 10:08 PM   #16
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Not much Q for me for a while, I'm in Montreal on contract. Life came a calling. I have a furnished apartment on a monthly basis.

I made beef tostadas tonight in a sour cream reduction with shallots, fresh basil, cilantro and habanero, cumin, white pepper and hickory smoked salt. Served with fresh guacamole and Herdez salsa. They were good but not as good as the shrimp tostadas I did the same way a few days ago. Tomorrow I will probably make marinara for the week.

going home next weekend and the wife is going to pick up some butts from the packing plant, I will probably fire them up Friday night

Great pic Raine

Y'all have fun with your cooks
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Old 03-19-2005, 02:33 PM   #17
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Quote:
Originally Posted by Nick Prochilo
Thats gonna take a lot of foodsaver bags!
Not in North Carolina.....ain't no leftover bbq there!
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Old 03-20-2005, 10:44 PM   #18
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Quote:
Originally Posted by Brian H
Strami run in full swing. WSM is nuzzling in to comfort zone. My NUTemps are pissing me off, but thats another thread. Just glad I kept the analog one in place for backup.
Mine are doing the same to me! Just ordered the thermopen and I ordered the other thermometer that can use an oven probe. I ordered 3 probes for it so I can just keep pluging them into the unit. We'll see how that works!
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