What y'all cookin for the long weekend?
 

I always make it a point to fire up the smoker and or grill whenever we have a long weekend. I'm planning on buying two salmon filets, one to smoke and one to attempt to make Lox (gravlox) by curing it. If I'm gonna go to the trouble of firing the smoker up and cleaning it, I'm gonna go ahead and smoke a packer cut brisket as well. What you got?

Chicken breasts on the Foreman, bitches!!!

WHA, WHA!!!

I made a brisket last weekend; anyone know of a place that just sells the point?

Salmon sounds good, I have some Alder wood I've been meaning to burn.

Oooh, that alder would be awesome. I know HyVee sells the flats only, and if they sell the flats, then I would imagine they would cut the point out for you and then just trim and sell the flat by itself. Probably have to ask the butcher tho.

Tomorrow I'll be smoking up a pork loin. Saturday My buddy wants me to make chicken thighs and sausages for his FF draft. Sunday I'm thinking shrimp shish kabobs on the grill

I'm with you, if I'm firing it up I'm getting my money's worth. I'm smoking a brined salmon appetizer style, a couple fatties (rolled sausage stuffed with whatever), and a brisket. I got a brisket from a family farm in NE Kansas. I honestly think the briskets at McGonigles are over trimmed. I'll likely grill some tri-tip and veg at some point.

speaking of tri tip, a buddy of mine did the tri tip roast, then took the leftovers, sliced em real thin, and made a jous out of the original drippings. We had french dip with tri tip served on hogie rolls with a spicy gardinaire. It was the bomb.

Mountain Home Dehydrated Chili Mac

I really want to crack open one of these bottles of Earthquake, so I may pick up a couple prime grade rib eyes and grill.

:drool:

Hrmmmm.....I think i might tinker with a home made chili this weekend.

The absolute single best thing you can do for homemade chili is use homemade chile powder. Seriously.

Here's a good one to start with: http://www.foodnetwork.com/recipes/a...ipe/index.html

Man, I'm a chili fanatic.

But for some reason I can only it eat during the fall or winter.

Do you use cinnamon in your chili?

This. I wont be cooking chilli till november when it cools down a bit

I'm a novice when it comes to cooking.

By fanatic, I mean I eat the shit out of it.

Nothing is better during a cold, blistery day.

How did he cook the tri tip? Homemade gardinaire?

Cinnamon, brown sugar, and peanut butter, have all made it into my chili at one time or another. Some people swear by grape jelly, but I'm not down with that particularly.

me too but that sounds real good:D

A touch of cinnamon is a wonderful addition. Greatly improves the aroma and adds a very subtle sweetness.

I'll be working pretty much all the time and my wife is out of town. So probably grill whatever I can find.

Smoked brisket on grilled buns
Smoked beans
Cole Slaw
Corn fritters w/honey

It looks like we might invite some of the relatives over on Monday, so we'll probably just go with a basic cookout.

heed my warning, don't do the cinnamon....it'll ruin your whole weekend.

How much do you use? I use less than a 1/4 tsp for my entire batch, which includes 3 pounds of meat. Hardly enough to "ruin" anything.

Smoking some ribs, some smoked beans, some corn on the cob, corn bread, homemade chips, slaw and beer, lots of beer. :)

This

What about for those who don't get Monday off? Can we make a thread for that?

dude...

I've got a customer who brings me all kinds of food from Chicago.
he makes the trip every couple of Weeks and always brings me SOMETHING. Some kind of food, he picks it and brings it.

Anyways last week he brought me Italian beef, Au jous, and a big bucket of gardinaire from some butcher I think.

five lbs of beef sliced really thin.

And the gardinaire I could just sit and eat with a spoon, best I've ever had.


Just went and looked, no label on the bucket...
Today he brought me burritos. He's a ****ing cool old dude.
Posted via Mobile Device

Chili is just like anything else, ribs, brisket, pulled pork, whatever. Make it the way you like it. There isn't a wrong way.

Edit...and if it doesn't have a little dark molasses in it, it sucks. :)

And I'm not a fan of cinnamon in my chili, but I know purple who like it.
Posted via Mobile Device

you'd have to search for my thread. it was about


{................................................................................................... .......................... <that much.
}that much.
and it ruined 5# of beef.</that>

No, gardinaie was in a jar. Tri tip was grilled

This really isn't in the spirit of the the thread I am sort of busy this weekend to have some awesome cookout but I did find these pork dumplings for pretty cheap that taste fantastic after throwing them in some boiling water. I could never tire of these things.

You all need to smoke up some brisket and put it in chili instead of hamburger. It is outstanding.

I'm working every day.

Hopefully it's a profitable weekend. I'll use some of the proceeds for good eats later. Meanwhile, I'll enjoy reading this thread.

i judge chili, and the best i've ever had, included brisket.
it was as close to heaven as i may ever reach.

I like a little chocolate in my chili, but I also put some cilantro in my last great batch.

Smokin a turkey some country ribs and brauts .. maybe some corn too .....

damn, man.
this.
bone in, skin on, chicken thighs are one of my favorite things to cook.

Heh, I remember that thread. Yeah, that much will ruin a weekend.

We made a Tandoori Oven last week and are firing it up.
Strangest thing, you cure the inside of the oven with a puree (sp) of plain yogurt and spinach leaves.
Menu is whole chickens, chicken legs and Naan Bread.

And yes there will be plenty of craft beers.

I'm doin the Lenexa chili cookoff next month. I may do a test run with the brisket I'm cooking tonight

labor day weekend doesn't mean shit to me. It's probably my most hated holiday.

Meth.

Reeeyibs man!

watch out if he wants to rub your shoulders

I've got two racks of baby back ribs I think I'll do Sunday. Also smoke some bbq beans, maybe do a turkey breast.

If I don't feel like making burnt ends, I'll freeze my point just for chili, nachos, etc.

This:

Did my cooking today.

http://i250.photobucket.com/albums/g...bsonsmoker.jpg

http://i250.photobucket.com/albums/g...ibsalldone.jpg

I'll probably order a pizza tomorrow. I'm working a half day Monday.

I am working a full day. :(

Crappie fillets

Chin up, little buddy!
I'm sure they aren't that bad.

I win.

Lol, he's not THAT kind of cool old dude...
Posted via Mobile Device

This site rated Portillo's as number 1, but I never go to Chicago without hitting Johnnie's Beef.

http://chicago.seriouseats.com/2010/...portillos.html

I changed my mind. Ended up smoking a packer cut briske and two butts. Gonna make a small batch of chili tomorrow with some of the chopped brisket

The block party that was supposed to be today (rain out) is tomorrow. Got the brisket request from the neighbor and firemen (annual visitors to the block party), so brisket it is...

Naw this was from a butcher shop/deli. Probably a hole in the wall place knowing this guy...

Great stuff though.
Posted via Mobile Device

CAN I HAZ????

I tried something a little different this time you might try. Trim the large fatty pieces off the brisket in as large pieces as u can. Reserve them. Rub it and smoke it. Then half way through the cook, lay the dat pieces back on it. The smoke flavor is developed, the crust is made, then you let the fat render over it for several hours. Remove what's left of the fat pieces and slice. It was one of the better ones I've made

Seriously, if you were here I'd cut you a double wide.

My wife doesn't like meringue and my daughter is iffy on it. I had two small pieces tonight and plan to eat two bigger ones tomorrow (one for breakfast and one for dessert) and repeat that on Monday. If my wife and daughter don't warm up to it, there is still some pie in that plate Tuesday morning and by then it is getting iffy bacteria wise.

I'm gonna be in a diabetic coma too. Not to mention the six eggs and stick of butter. America, **** yeah.

The weather has been fail, but so far I have got Grilled Chicken and Pork Chops in. Still want to get some grilled Sausage Biscuits for breakfast tomorrow morning.

Last night we had a BBQ at a friends house. Chicken breast, carne asada, and kielbasa. Lots of sides to go with it. Today we going to do chicken tacos on the grill. Can't wait until I get my weber kettle grill (22.5 grill). Right now I'm rockin' the smaller version (Smokey Joe).


When I get the bigger one, it's going to be ribs ribs and ribs.

Read this too late, but it's now on my long list of things to try... Thanks..

http://img.tapatalk.com/61473c72-af1a-ee70.jpg


I had to do it fellas. $149 at Walmart plus $6 for the Weber cover. I'm ready to rock.

Is brisket tender? I have an infrared grill I can get some smoke in.... Give me a temp and time to cook

Get that girl dirty... New grill smell....only good for one day!

225-230... Low and slow...

Ok let me axe you another question..

I also have an Orion Cooker/Smoker as shown in the video below

<iframe width="420" height="315" src="http://www.youtube.com/embed/-RNNP2sLTOE" frameborder="0" allowfullscreen></iframe>


Now watch this if you have time and tell me if you think this unit will work good at cooking this.

<iframe width="420" height="315" src="http://www.youtube.com/embed/5bbs1JpkgGE" frameborder="0" allowfullscreen></iframe>

I have a friend in Baton Rouge who uses his Orion all the time for brisket and loves it. He admits Louisianians know nothing about BBQ, but he says it's tasty.

Thanks... I will try it, never cooked or ate a brisket before

Fat cap up, cut against the grain.

Low and slow is preferred but you can high heat a brisket at 325-375 for 4-5 hours if you foil it. I've done several, but not with your set up. You'll lose some bark but you can keep it tender.

10-4 on the fat cap & against grain


Nope, won't be any bark... Still contemplating Orion or my infrared grill .... Infrared will get some bark when it's time...



What kind of beef cut will this taste similar too if done right?

Tri-tip roast would be somewhat similar. Pot roast if you don't do it right.

Plenty of fat to make the meat tender.... Beings this cut is from the breast area and cows don't have collarbones, I have read there is alot of connective tissue here and for this connective tissue to gelantize (sp?) this takes a long slow cooking

As I said, low and slow is preferred, but you can cook a tender brisket at a higher heat in a shorter amount of time by using foil. As the fat and connective tissue renders, the meat cools itself, accounting for the long cooking process. Using foil expedites this process. You'll find that the higher heat method is the minority but plenty of people on the circuit use the technique as they feel they can better control the cook time.

If you have a cooker that can maintain 225 and plenty of time, I'd go low and slow. If you have a cooker that struggles to maintain a low temp or want to do a brisket without burning an entire day, you might benefit from a higher heat method.