Whatcha Cookin This Weekend 2/29 - 3/02

[SteerCrazy]

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

[OSD]

Not sure yet. Going to the store this afternoon. See what's on sale. I do have 2 racks of spares for Sunday.

[bowhnter]

Tonight is a homemade taco pizza (yeah it's close enough on the diet)

Saturday, gonna give another go at a turkey...first one since that thanksgiving disaster.

[honu41]

Happy Aloha Friday y'all,

Like Jim, I am undecided and will have to check the market ads this morning. Still hoping to do some beef ribs but the "special" at Alberson's @ $.99/# was again unfit for Q'in. I even looked in the back and underneath all the packages hoping to find a pkg or two like Dats. No luck...

Might have to settle for a couple of racks of spares. Need to hone up some skills since Gator Ritch said my new pit should be completed this week.

Have a great weekend and Happy Q'in.

malama pono a hui hou kakou,

[SteerCrazy]

Supposed to be in the 60's on Saturday and upper 50's on Sunday, it's about time! I'm thinkin somethin on the grill, maybe burgers, reebs sound good too

[JamesB]

Well, luckily for me, my travel plans have been changed. I will be in town this weekend and all next week... So I'm thinking about cooking a case of spares on Saturday. Going to try out the Hog Waller and Hoochie mama rub on a few racks.

Already looking forward to it!

James.

[TX Sandman]

My weekend plans got changed, so my cooking plans changed. For the better, this time.

My plan for tomorrow is a brisket (at least), beans, and grilled pineapple for desert. Wife wants something else for desert, so it probably won't stop there. Outlaws are providing potato salad and probably slaw. We'll see what happens.

[JamesB]

With all of the UDS talk, think I'm gonna do a brisket on mine this weekend too...

James.

[DATsBBQ]

Terriaki Chicken, grilled pineapple and fried rice with stir fry vegies.

[Rich777]

Hadn't planned on cooking anything. Cindy just got back from the store with some spares......soooooooooo

[Grillatarian]

Went to the meat market today and brought home some really thick Ribeyes for Saturday. I know.... my wallet bled all the way out the door. But I've got kids and grandkids coming over for my 50th so the wife said get some good ones. They are Grade 2 or better.
One looks to me like borderline prime. He cut it really thick for me and called it my personal B.D. cut. I honestly don't know if I can get it cooked right because I've never had one that was that thick on the grill before.
It scares me. I may just break down and make two steaks out of it.
Don't know how to do the picture thingy yet, but I will take some as I go along and then try and figure it out when the house settles down in the late evening.
This is not our usual fair, just an old fart's debut dinner!

[JamesB]

Happy 50th Grillatarian!

That ribeye sounds like a candidate for the reverse sear method!

James.

[Grillatarian]

candidate for the reverse sear method!

Please please..... the reverse sear method... what is it? I am open for suggestions, otherwise it sees the blade.

[Grillatarian]

My grill does have park, neutral, low, med, high.... but I can't find reverse on it anywheres.....

[JamesB]

Check out this post...

http://www.texasbbqforum.com/viewtopic. ... verse+sear

Basically cook it offset at a lower than grilling temp until just below your desired finished internal temp, let it rest for a bit, then sear it over a VERY hot fire... rest and eat...

James.