Whatcha Cookin This Weekend 5/23 - 5/26

SteerCrazy · Postby **SteerCrazy** » Fri May 23, 2008 8:56 am

That time of week again people! What's on the cooker THIS MEMORIAL DAY weekend??? We wanna know!!

bowhnter · Postby **bowhnter** » Fri May 23, 2008 9:19 am

All I know so far is today...

Going high heat on the hog today. Decided to throw a butt on the WSM w/out water pan (shoulda used the UDS, I know). Gonna try for about 6 hrs to done.

Will also throw the last of the hot links PT and I made and a sweet onion later.

JamesB · Postby **JamesB** » Fri May 23, 2008 10:43 am

I've got a freezer full of briskets, might try to burn a couple of those...

OSD · Postby **OSD** » Fri May 23, 2008 2:06 pm

Well, tonight will be steaks and taters on the grill.

I tried to find a decent packer brisket, but no luck.

I managed to find a 6 3/4 pound flat that look real good, fairly thick and was real limber.

Thinking Sat. for it.

Also picked up 3 racks of BB ribs. for Monday.

Haven't done any BB in a long time, usually do spares, but the wife wanted some, so............

And make a couple jugs of sun tea to refresh me from all the work of smokin' all this meat.

Rich777 · Postby **Rich777** » Fri May 23, 2008 3:16 pm

Picked up five racks of spares for a party tommorrow. Also doing a bunch of ABT's to try out this sweet pepper holder. :lol:

JamesB · Postby **JamesB** » Fri May 23, 2008 3:21 pm

OSD wrote:And make a couple jugs of sun tea to refresh me from all the work of smokin' all this meat.

Sun tea sounds great! Thanks for the idea! (off to find my sun tea jug)

James.

Paulr · Postby **Paulr** » Sat May 24, 2008 4:00 am

Tonight my wife's cooked onion soup and chicken provencale and a apple crumble...
Tomorrow I'm doing some pork leg on the komodo yum yum crackling...oh no you guys aren't really into crackling??? R U :?:

JamesB · Postby **JamesB** » Sat May 24, 2008 4:22 am

Paulr wrote:Tonight my wife's cooked onion soup and chicken provencale and a apple crumble...
Tomorrow I'm doing some pork leg on the komodo yum yum crackling...oh no you guys aren't really into crackling??? R U

Hey Paul, if you describe crackling, I can tell if I'm into it! :lol:

Down/Up here Cracklins are fried pork skins... we be into those!

James.

OSD · Postby **OSD** » Sat May 24, 2008 4:44 am

JamesB wrote:
Paulr wrote:Tonight my wife's cooked onion soup and chicken provencale and a apple crumble...
Tomorrow I'm doing some pork leg on the komodo yum yum crackling...oh no you guys aren't really into crackling??? R U

Hey Paul, if you describe crackling, I can tell if I'm into it!

Down/Up here Cracklins are fried pork skins... we be into those!

James.

Heavenly Treats!!

bowhnter · Postby **bowhnter** » Sat May 24, 2008 6:31 am

The high heat butt (done in 4.5 hrs and coolered for 4 hrs) turned out excellent. Wife thought it may be the best yet, very moist. (I wasn't all that impressed with the bark though)

Tonight will be some bacon wrapped shrimp, and some ABTs. That mixture Rich posted sounds mighty good.

OSD · Postby **OSD** » Sat May 24, 2008 6:53 am

Mike, what temp did you foil the butt or did you foil??
I know when I've done the high heat butts the bark is not as good.IMO I even went a little heavier on the rub. I first foiled at 160*, then I tried 180*, bark was better.

I think the best was when I foiled at 160* and then unwrapped at !90* and pulled at 200* and rewrapped to rest.

All of the ones I have done have been very juicy and taste great.

bowhnter · Postby **bowhnter** » Sat May 24, 2008 7:51 am

I did not foil until I took it off to rest, and did not really pay attn to what the bark looked or tasted like at that time. I coolered for 4 hrs as it got done a little earlier than I thought it would.

I will say that I knew the rub i used is in't my favorite, but I used it anyway and tried to cover it up with a little hoochie, but don't think I went heavy enough.

I will try again with a different rub (Hog Waller) though.

JaCK2U2 · Postby **JaCK2U2** » Sat May 24, 2008 8:04 am

Got a butt on the UDS for this evening. Going to have some sausages and re-heat some pork loin I have in the freezer. Kids all coming over tonight, so pulled pork is easiest.
Tomorrow, don't know yet! Last day of vacation.

DaHorns · Postby **DaHorns** » Sat May 24, 2008 8:40 am

Looks like we are actually going to be able to do some cookin' this weekend. Sunday we are cooking 2 briskets, 2 pork butts, 3 chickens, and a mess of ABT's. I will try to remember some pics to share. Hope everyone has a great weekend!

honu41 · Postby **honu41** » Sun May 25, 2008 8:07 am

Aloha ...
I am into cracklin. I render the skin that has some fat then cool it completely. Then I deep fry it in hot oil. (375 deg) Not very healthy eats but good once in a while. :cry:

Also, when I rotiss a whole hog, I crank up the heat directly under the hog about 15 min before pulling it off. Cracklin at is best!!!!

a hui hou,

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Whatcha Cookin This Weekend 5/23 - 5/26

Whatcha Cookin This Weekend 5/23 - 5/26

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