what's cooking on the 4th? - BBQ Central

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Old 06-29-2006, 08:24 PM   #1
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what's cooking on the 4th?

We got a four day weekend going on and I've got a lot of plans for my WSM. I'm not sure whether to do it on Saturday night or Sunday night, but I just bought two pork butts (15lbs.) and a 10 pound chuck. I haven't bought 'em yet but on the 4th, some friends are coming over and I'm going to do two rib roasts. I put one on a hour earlier than the other. That way when I take the second one on off at 125*, the first on is usually medium.

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Old 06-29-2006, 08:27 PM   #2
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Good plan.
I just heard that I was volunteered to grill chops on Sun for the crowd in NC before I have to leave and drive back down here.
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Old 06-29-2006, 08:37 PM   #3
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Not a clue yet, gotta'' pretty full weekend, most of it includes work
I'm thinking the 4th will be the best day to cook, just have to figure out what :-k
I do have a pork butt in the freezer
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Old 06-30-2006, 04:43 AM   #4
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I gotta packer in the freezer, if I take it out I'll cook it. I was planning on cooking it today but never got around to taking it out of the freezer.
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Old 06-30-2006, 05:03 AM   #5
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Chicken, ribs, abts and a couple of fatties for tomorrow. Haven't thought a head enough for the 4th.
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Old 06-30-2006, 06:31 AM   #6
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I was thinking about doing some whole chickens on the 1TG...maybe a brisket! :biggrin:
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Old 06-30-2006, 07:00 AM   #7
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I was thinking about smoking some SPAM. Any thoughts ? Anyone from Hawaii ?
Maybe I will do some BB's incase the spam don't work out
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Old 06-30-2006, 07:12 AM   #8
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Spam sounds good to me. I saw a show about that in Hawaii. They love it there.
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Old 06-30-2006, 07:15 AM   #9
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I'll be grilling some homemade Polish sausage on the 4th. Tomarrow we are doing yard birds and ABTs. I'm going to try my hand at making a Tomatoe based sauce today. Cliff I think about the only way I would eat spam is if it was smoked.
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Old 06-30-2006, 07:29 AM   #10
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I am doing 12 butts today for the weekend. I have some sold and some are going to be dinner for my buddy's that help me set off the fire works at my dads place on the 3rd.
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Old 06-30-2006, 07:37 AM   #11
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Quote:
Originally Posted by Bill The Grill Guy
I am doing 12 butts today for the weekend. I have some sold and some are going to be dinner for my buddy's that help me set off the fire works at my dads place on the 3rd.
Sounds like fun, thanks for the invite! I would have come over and helped you with the butts as well today! Ba@%$#! :-X
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Old 06-30-2006, 07:43 AM   #12
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Since I like burgers on the rare side, I'm going to grind up a few chuck roasts and have rare burgers. No condiments, Thank you, Just salt & pepper. =P~
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Old 06-30-2006, 07:44 AM   #13
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I'll be lucky to do hot dogs and burgers. Everything else is frozen... maybe if I move a couple of butts to the refrigerator right now, they'll be ready to cook on Monday. (runs to the freezer)... OK, two Smithfield butts ("Contains no artificial ingredients, and no more than minimally processed" - I hope they're worth the 98 cents per pound) now thawing.

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Old 06-30-2006, 07:49 AM   #14
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Quote:
Originally Posted by Pigs On The Wing BBQ
Since I like burgers on the rare side, I'm going to grind up a few chuck roasts and have rare burgers. No condiments, Thank you, Just salt & pepper. =P~
I'm headed to pigs house, thats my kinda burger
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Old 06-30-2006, 07:55 AM   #15
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Quote:
Originally Posted by cflatt
Quote:
Originally Posted by Pigs On The Wing BBQ
Since I like burgers on the rare side, I'm going to grind up a few chuck roasts and have rare burgers. No condiments, Thank you, Just salt & pepper. =P~
I'm headed to pigs house, thats my kinda burger
Come on over, Val has a fit when I make mine rare, "Your going to get sick" I make them 1/2 to 3/4 a pound a piece. I would never use store ground meat, Grinding your own is the BEST! =P~
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Old 06-30-2006, 08:46 AM   #16
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I don't know if we will be cooking or not. We'll be at the lake Friday - Monday and due to the burn bans, the smoker is not coming with us. Instead we are taking the boat. We'll be home by noon on Monday, so that still leaves us Monday evening and Tuesday, so there may be time for a cook afterall. Maybe do a couple of briskets. I'd like to do one normal and cook one a bit longer and instead of slicing it, shred it and mix with sauce for bbq sandwiches. (Sorry all you pulled pork guys, I just can't handle it. I'll take my sammies with beef only.)
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Old 06-30-2006, 09:34 AM   #17
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Bill The Grill Guy":22j2f39t
I am doing 12 butts today for the weekend. I have some sold and some are going to be dinner for my buddy's that help me set off the fire works at my dads place on the 3rd.
Sounds like fun, thanks for the invite! I would have come over and helped you with the butts as well today! Ba@%$#! :-X[/quote:22j2f39t]

Dude, you are more than welcome to join us. Drop me a PM for directions and details.
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Old 06-30-2006, 09:53 AM   #18
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I have four days off for the holiday and I am going to make it a smoking 4th of July! :biggrin: :biggrin: I am going to be doing ribs, a chuck roast and chicken thighs! It has been a little while since I have had time to smoke anything so I am excited! Since I have 4 days I think I might even grill a few ribeye steaks as well! Should be some good eats!! :biggrin:
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Old 06-30-2006, 10:08 AM   #19
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[quote=Pigs On The Wing BBQ]
Quote:
Originally Posted by cflatt
Quote:
Originally Posted by "Pigs On The Wing BBQ":1d1eyco6
Since I like burgers on the rare side, I'm going to grind up a few chuck roasts and have rare burgers. No condiments, Thank you, Just salt & pepper. =P~
I'm headed to pigs house, thats my kinda burger
Come on over, Val has a fit when I make mine rare, "Your going to get sick" I make them 1/2 to 3/4 a pound a piece. I would never use store ground meat, Grinding your own is the BEST! =P~[/quote:1d1eyco6]


Ohhh yeah. I love mine rare too. Maybe some nice white onion on mine though please. =P~ =P~ =P~
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Old 06-30-2006, 12:10 PM   #20
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I'll be cookin' brisket, butts, ribs & chicken in the grassy area in the center
of the 400 meter olympic speed skating oval in Lake Placid, NY
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