Whats On The Menu This Weekend?

(SIC) BBQ · Posted: Sep 11 2005 Post subject: Whats On The Menu This Weekend?

Not sure what I'm doing yet, what does everyone else have going this weekend? Smile

Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

BBQMAN · Posted: Sep 11 2005 Post subject:

I'm taking the weekend off! Shocked

_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

roxy · Posted: Sep 11 2005 Post subject:

Just bought my first "at home" brisket. I had the butcher cut it in half and vac pac the flat for me to smoke another day. I want to try the tip this time out. I picked one out that a nice fat cap running the whole length and its about 2 inches thick at the end of the flat.

I am also going to smoke a 4 lb piece of butt, a few sausages and a giant ABT.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

bobobrown · Posted: Sep 11 2005 Post subject:

bigabyte · Posted: Sep 11 2005 Post subject:

Having leftover brisket, pulled pork and sausage for the game tomorrow. I like to prepare those things before game day so I get to watch the game! Very Happy

I am making up some ABT's again this weekend, and those have to be fresh. In addition to the regular Jalapeno's I found some New Mexican Hatch chiles so I'm gonna try Aliens ABT variation on those. I also got some Poblanos that I'm gonna load up with some Queso Fresco, Salsa and Burnt Ends. I picked up a dozen large Habaneros, mostly red. I got two orange and two green just to see if anyone is daring enough to eat them! I'm still trying to figure out what flavors I'm gonna put in the Habaneros. I can't seem to make up my mind today! Laughing

_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

roxy · Posted: Sep 11 2005 Post subject:

bobobrown · Posted: Sep 11 2005 Post subject:

one giant ABT dip...good idea. i'm assuming the bacon is already cooked? does the pepper cap go back on?

roxy · Posted: Sep 11 2005 Post subject:

No I eat the cap for a snack while I'm making the GABT and yes the bacon inside is cooked. I have tented bacon over as well as not. If you cover with a few half strips these can be cooks snacks as well..

I havent tried it cooled yet, that might be good but I find it doesnt last long and my family will tend to hover till its gone.. Laughing

_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

mding38926 · Posted: Sep 11 2005 Post subject:

Just started the fire for an 8+ pound butt. Will be cooking it overnight so that it can be ready for about half time of the late game tomorrow. Likely will throw some brats and sweet italian sausage on an hour and a half or so before done.
_________________
Dinger

(SIC) BBQ · Posted: Sep 11 2005 Post subject:

Everything sounds real good... Couldn't decide on what to do so I didn't fire anything up today. I did make a batch of BBQ sauce trying some new ingredients and it turned out well so I might toss something on tomorrow. Very lazy weekend.....Feels good.

Jason
_________________
sicbackyardbbq@gmail.com
Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

mding38926 · Posted: Sep 11 2005 Post subject:

Figured I would need some sauce for the butt.....so put together a little tomato/vinegar sauce
3 tblsp butter
1/2 c onions

melt butter and saute onions

mix in:

1 1/2 c tomato sauce
1/2 c white vinegar
1/4 cup worstershire sauce
2 tspn salt
2 tspn sugar
1/2 tspn cayenne
1/2 tspn cracked pepper
_________________
Dinger

krazylegs · Posted: Sep 13 2005 Post subject: this weekends Q

I went pretty easy and did 3 slabs of baby backs with so baked beans. I used nothing but oak wood w/ some almond. They turned out awsome and it had that burnt cherry look that I have always wanted. I tried roxys glaze and I loved the simplisity of it but found it a little to sweet so I added some chipotle pepper to it and it kicked it right up. Very nice glaze roxy thanks for listing it.

roxy · Posted: Sep 13 2005 Post subject:

Krazylegs:

Is that the one with mustard and honey.. ??

I like that one a lot with back ribs but I think your right, it is a bit sweet, not something I would want to do every time but it is a nice change. My wife and daughter tend to whine if I do things the same each time I smoke so I try to mix it up just so I can eat in peace and keep them happy too.

I think your onto something with the chipotle, real nice flavour and just a bit of heat. I will have to look for some next time I am in Toronto as we cant get them up here in the boonies.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Alien BBQ · Posted: Sep 13 2005 Post subject:

Roxy,
If you want something different, check out my post on Alien Probes.
_________________
https://www.linkedin.com/in/michaeloberry

krazylegs · Posted: Sep 14 2005 Post subject: glaze

Roxy, yes that glaze was the honey mustard glaze it really added some depth and color to the final product. I'm glad you werent upset with me fine tuning the glaze but that chipole added the perfect right puch to an already perfect left.

roxy · Posted: Sep 14 2005 Post subject:

Why would I be mad with ya my friend, I think that is what we all do here, take an idea and alter it to make it our own. I'm looking forward to getting some chipotle so I can try it as well.

I found a Mexican grocer in a market in toronto and they got all the dried chilies you can name, as cheap as can be, just havent found time to get to the city to get me some as I have been busy each weekend making some BBQ.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

mding38926 · Posted: Sep 14 2005 Post subject:

You know Roxy, I am betting you could chiles straight from New Mexico at a fairly reasonable price. i spent 2 or 3 weeks there in 2001 and it seemed that everywhere you went they were selling peppers and shipping them all over the states.

Boy do I miss my breakfast fajita with red and green (Christmas) sauce.........
_________________
Dinger

roxy · Posted: Sep 14 2005 Post subject:

mding38926:

I think you'd be right but I would need a credit card to order off the net. Had a bit of a bad run of luck a while back and dont have a card anymore... Crying or Very sad

_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

OkieJay · Posted: Sep 14 2005 Post subject:

I plan to be at the Ponca City, Oklahoma cookoff watching and helping (if he needs any) Mike (Allsmokenofire). It will be my second time to visit Mike at a comp. Next time I go to a comp, I hope to be pulling my new smoker from DiamondPlate.

Then it's "LOOK OUT WORLD, THEIR'S A NEW COOK IN TOWN!". Laughing

_________________
OkieJay
Founder of the seldom seen Touch Of Smoke BBQ team.

JimH · Posted: Sep 14 2005 Post subject:

Leftovers! Still working my way through the BBQ I cooked a couple of weeks ago. I have the flat from the brisket, half a pork loin and 1 & 1/2 chickens to go. Still working on a marinaide for the pork loin, tried a rum marinaide but It did not penetrate well. Next time it will be a mustard/brown sugar paste and another with garlic/fresh cracked pepper/ sea salt/porcini mushroom/olive oil paste. I have not yet begun to fight (to bring some taste to an otherwise tasteless piece of meat).