Whatcha Cookin This Weekend 3/14 - 3/16

[SteerCrazy]

It's FRIDAY!!! What do YOU have on the menu this weekend?? We wanna know!!

[OSD]

I'm thinkin' maybe some nice thick pork chops and some Italian sausages.

[Allie]

Tonight we're grilling some pork sirloin chops we bought from a local farmer. We had some earlier in the week and they are really, really good. Tonight, we're going to use some Tony Cachere's Creole seasoning to cook them.

Not sure what else we might end up cooking this weekend. The weather should be nice 40s and sunny so not too bad for grilling!

[KKSmoker]

Two 12# briskets ($0.99# at Kroger) for my niece's wedding reception.

[TX Sandman]

Damfino. No set plans, so no set menu.

[Rich777]

Gonna grill some frog legs. Smoke some sausage, chicken leg quarters, and some reebs.

[bowhnter]

Some Kabobs. Chicken, Pork, Shrimp...
Might look for a pineapple too.

[perryranch]

Well I'm going to be grilling this weekend. That is if DH brings some steaks from the ranch. If he has his choice it will be sirloin but I hope he brings some t-bones also. It's just to pretty of a weekend to not fire up either the pit or the smoker and with nothing to smoke the pit wins. That plus I'm craving a big ol juicy steak.

[Burnt Food Dude]

The wife went to Sam's Club yesterday and came home with 2 pkgs (6 individual) ribs, 3 corned beef briskets, 1 pkg chicken thighs (15) and a pkg chicken legs (don't know how many individual legs).

I think I'll knock out the chicken today and and maybe a slab or two for dinner tonight. The rest I'll do tomorrow.

The corned beef will be divided between her work and my work for Monday. It seems they led a very sheltered boring life. They never have tasted smoke corned beef!

The bulk of the ribs and chicken will get frozen for a trip to the sister-in-law in Wisconsin Easter weekend.

Looks like the Hog Waller is going to get a work out this weekend

[SteerCrazy]

The wife went to Sam's Club yesterday and came home with 2 pkgs (6 individual) ribs, 3 corned beef briskets, 1 pkg chicken thighs (15) and a pkg chicken legs (don't know how many individual legs).

I think I'll knock out the chicken today and and maybe a slab or two for dinner tonight. The rest I'll do tomorrow.

The corned beef will be divided between her work and my work for Monday. It seems they led a very sheltered boring life. They never have tasted smoke corned beef!

The bulk of the ribs and chicken will get frozen for a trip to the sister-in-law in Wisconsin Easter weekend.

Looks like the Hog Waller is going to get a work out this weekend

that smoked corned beef "pastrami" on TVWB webpage looked pretty good BFD. You gonna do some of that??

[JaCK2U2]

Got a chuck on the smoker, armadillo eggs and a fatty to go on later. Tomorrow, 1" thick ham steaks marinaded in peanut butter. Sounds weird, but awful good. Hot grill and big plate!

Rich ......Frog legs? ........you're awful close to me!

[Burnt Food Dude]

The wife went to Sam's Club yesterday and came home with 2 pkgs (6 individual) ribs, 3 corned beef briskets, 1 pkg chicken thighs (15) and a pkg chicken legs (don't know how many individual legs).

I think I'll knock out the chicken today and and maybe a slab or two for dinner tonight. The rest I'll do tomorrow.

The corned beef will be divided between her work and my work for Monday. It seems they led a very sheltered boring life. They never have tasted smoke corned beef!

The bulk of the ribs and chicken will get frozen for a trip to the sister-in-law in Wisconsin Easter weekend.

Looks like the Hog Waller is going to get a work out this weekend

that smoked corned beef "pastrami" on TVWB webpage looked pretty good BFD. You gonna do some of that??

I am making smoked corned beef that in no way tastes like pastrami.

That is one thing the people over at TVWB don't have a clue about. They think you take a corned beef brisket and put it in a smoker.. when its done you have pastrami. Pastrami has different seasonings.

Yes, you can make a similar to pastrami, product from corned beef but just the fact that you smoke a cb brisket doesn't make it pastrami.

I use a very simple method told to me by Ray Lampe (aka Dr BBQ). Take a corned beef flat (they come in flat, point and round cuts) out of the package. Find one that has the separate seasoning packet in the package. Throw away the seasoning packet. Rinse off the brisket and pat dry with paper towels. Grind some fresh black pepper over the brisket and place in smoker. Check the temp in about 2 hours. If the temp is 160-165 foil it with 1/4 cup of water and cook till 195 - 200. Pull and rest 30 minutes. Slice thin and serve.

Also, I use apple wood for smoking.

NOTE: A corned beef brisket will cook faster than a regular brisket. Do not use any extra salt as the "corning" is really a brine of sorts.

[SteerCrazy]

The wife went to Sam's Club yesterday and came home with 2 pkgs (6 individual) ribs, 3 corned beef briskets, 1 pkg chicken thighs (15) and a pkg chicken legs (don't know how many individual legs).

I think I'll knock out the chicken today and and maybe a slab or two for dinner tonight. The rest I'll do tomorrow.

The corned beef will be divided between her work and my work for Monday. It seems they led a very sheltered boring life. They never have tasted smoke corned beef!

The bulk of the ribs and chicken will get frozen for a trip to the sister-in-law in Wisconsin Easter weekend.

Looks like the Hog Waller is going to get a work out this weekend

that smoked corned beef "pastrami" on TVWB webpage looked pretty good BFD. You gonna do some of that??

I am making smoked corned beef that in no way tastes like pastrami.

That is one thing the people over at TVWB don't have a clue about. They think you take a corned beef brisket and put it in a smoker.. when its done you have pastrami. Pastrami has different seasonings.

Yes, you can make a similar to pastrami, product from corned beef but just the fact that you smoke a cb brisket doesn't make it pastrami.

I use a very simple method told to me by Ray Lampe (aka Dr BBQ). Take a corned beef flat (they come in flat, point and round cuts) out of the package. Find one that has the separate seasoning packet in the package. Throw away the seasoning packet. Rinse off the brisket and pat dry with paper towels. Grind some fresh black pepper over the brisket and place in smoker. Check the temp in about 2 hours. If the temp is 160-165 foil it with 1/4 cup of water and cook till 195 - 200. Pull and rest 30 minutes. Slice thin and serve.

Also, I use apple wood for smoking.

NOTE: A corned beef brisket will cook faster than a regular brisket. Do not use any extra salt as the "corning" is really a brine of sorts.

I believe they add some corned beef spices to it. He said the outer tasted like pastrami but the inner still had that corned beef taste.

[Allie]

Finally, I can post a big cook!! lol We're going to fire up the smoker tomorrow and cook 2 butts, 2 sirloin roasts, 1 fatty, 1 turkey breast, some spare ribs, and some abts.

I won't have to cook meat all week long plus be able to freeze some. Everything except the turkey was bought from a local farmer who supplies restaurants in Indy and Chicago. It only ended up costing $21.71 which isn't too bad considering the amount we got.

Sorry no pics this time......the camera is in Bristol, TN with Les's brother at the race. Hopefully, we'll get some decent pics of our favorite drivers.