Whatcha Cookin This Weekend 3/21 - 3/23

SteerCrazy · Postby **SteerCrazy** » Fri Mar 21, 2008 9:12 am

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

TX Sandman · Postby **TX Sandman** » Fri Mar 21, 2008 9:45 am

Dunno, but probably not much. Too durn wiped to think of much. Plus, with Easter weekend and the kids home, we'll be busy with those activities all weekend. Not much time to cook.

bowhnter · Postby **bowhnter** » Fri Mar 21, 2008 11:02 am

Get better Rob!

Tonight, not sure yet. Tomorrow some ribs.
Sunday will be some steaks, taters, veggies on the grill. Of course a nice weekend, but rain expected Sunday. Good thing I have a big umbrella just on case.

OSD · Postby **OSD** » Fri Mar 21, 2008 3:23 pm

Saturday, Some smoked sausage, sauerkraut, and mashed taters.

Sunday will do the double smoked ham for Easter dinner.

JaCK2U2 · Postby **JaCK2U2** » Fri Mar 21, 2008 6:28 pm

Spareribs for me and my buddy - babybacks for my wife. Some Keri's beans and tater salad for sides.
Sunday, gonna do some chicken - don't know about the sides, yet. Will have to see if any visitors come by for Easter.

Rich777 · Postby **Rich777** » Fri Mar 21, 2008 7:51 pm

Not much this weekend. Grilling some more frog legs, I like those little hoppers. Smoke'n some Pittsburg hot links. That should do it! :lol:

DaHorns · Postby **DaHorns** » Fri Mar 21, 2008 10:04 pm

Doin' up a big cook on Sunday.....

Brisket
Ribs (beef & pork)
Chicken
Sausage

Gonna try and take some pics.......I seem to forget all the time!

Rich777 · Postby **Rich777** » Fri Mar 21, 2008 10:27 pm

Chris, did ya find some good beef bones? For a month or so we had some great beefers, now nothing but shiners. Or worse

perryranch · Postby **perryranch** » Sat Mar 22, 2008 7:54 am

Well I just put 16.5 lbs of pork on the pit one butt is 9 lbs and the other one is 7.5 lbs. this will be a loooonnngggg smoke. Tomorrow I'll be smokin a couple packs country style ribs and sausage.

bowhnter · Postby **bowhnter** » Sat Mar 22, 2008 7:56 am

Think I will give a go at a double smoked ham today too since I will have some ribs on. That way if it pours tomorrow and can't get the steaks cooked we will have something to eat :idea:

SteerCrazy · Postby **SteerCrazy** » Sat Mar 22, 2008 9:06 am

OSD wrote:Saturday, Some smoked sausage, sauerkraut, and mashed taters.

Sunday will do the double smoked ham for Easter dinner.

Plannin on doin the double smoked ham myself with a glaze. Would you say 30-45min per lb on that sucker til it reaches 140*??

OSD · Postby **OSD** » Sat Mar 22, 2008 1:26 pm

SC, that sounds about right.

I usually take mine to 160*, then pull and let it rest with a loose foil tent draped over it for about 45 min before slicing.

DaHorns · Postby **DaHorns** » Sat Mar 22, 2008 1:54 pm

Rich777 wrote:Chris, did ya find some good beef bones? For a month or so we had some great beefers, now nothing but shiners. Or worse

They are OK, not shiners, but still kinda lean of the beefy side. I bought 2 twin packs, so, I know what I will be focused on tomorrow. The wife had me pick up a new patio set as well, didn't plan on that this year. Oh well, if mama is happy, everyone is happy! Right?!?!? :wink:

The Texas BBQ Forum

Friendly forums dedicated to BBQ for those who like to talk about Texas BBQ.

Whatcha Cookin This Weekend 3/21 - 3/23

Whatcha Cookin This Weekend 3/21 - 3/23

Who is online

.