Need some ideas on this weekends cook?

[luckyduk]

For the last few Sundays I have bbqed something like the rest of you, and all of my friends are getting used to this, usually have 10-20 people over.
I was just wondering any ideas anyone had, maybe something different. I am not limited to much, usually cook two different things, meaning pork and chicken(turkey) or pork and beef since I cannot eat pork
Let me know if anyone has any ideas!!!
I am leaning towards some thighs maybe and ?????.
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[erniesshop]

A Whole Beef Tenderloin !
You can make .....Bacon wraped Steak,,,,,,,,,,,,,,,,,Awesome Sammies,,,,,
Jerky??????????the choice is Yours !

[deersteak]

Ribs, ABT's?

[JamesB]

Try some salmon!
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[Mrs. K.A.M.]

My suggestion is stuffed chicken breast.

This one,
http://www.thesmokering.com/forum/viewtopic.php?t=21285&postdays=0&postorder=asc&start=0

Or this one.
http://www.thesmokering.com/forum/viewtopic.php?p=208405&highlight=#208405
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[Big Fella]

Why not pick up some of the cheap after St. Patty's Day corned beef and turn it into a pastrami? That's what I'm going to do. Other stuff on my plate:

Pork Shoulder ($0.49 a pound at my local grocery)
Ribs
Pastrami
ABT's

[JimmieOhio]

My suggestion is to serve Ramen noodles. Or beet soup. Something disgusting that isn't BBQ.

Dude, you got to get rid of those 12-20 free-loading, food-loving friends of yours! They got to be making a huge dent in the grocery bill.
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[whitey]

Stuffed flank steak or pork tenderloin
http://i279.photobucket.com/albums/kk157/ruger123/4thjuly005.jpg

Or Some of these
http://i279.photobucket.com/albums/kk157/ruger123/IMG_0150.jpg
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[Teleking]

Fatties of course. The sky is the limit for filling.
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[luckyduk]

All of these ideas it is hard to choose, I am thinking on something that takes a little while longer(more time to drink beer!!!). How do you make pastrami? Do you just smoke a corned beef brisket?

[Teleking]

[quote="luckyduk"]How do you make pastrami? Do you just smoke a corned beef brisket?
[quote]

You can yes and I do it all the time. I use the eye round as is slices better. You need to soak the salt out of the pre-corned beef (unless you like it really salty). I soak in water for 12 to 24 hours and change the water out frequently.

Rub with Montreal steak seasoning and smoke till 150 internal. Steam it to tenderize ( I use a pressure cooker), cool and slice for a nice sammich. YMMV.
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[Big Fella]

Courtesy of Habanero Smoker:

There is another part to this that has to do with curing the meat, but seeing as how I'll be using a pre-cured Corned Beef, I think that's enough...

Dry Rub Ingredients:
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
Makes enough cure for one brisket flat.

Directions:
Combine the first four ingredients, and coarsely grind in a spice grinder or coffee grinder. Pour ground mixture into a bowl, add the granulated garlic and remix. Apply the dry rub to the brisket generously, working the rub into the meat by pressing it in with the palms of your hands.
Place brisket on a tray, fat side down, and place in a pre-heated smoker, at 220 degrees F. Apply 3 hours of smoke. I used 2 hours of pecan, and finished with 1 hour of apple. Cook until the internal temperature reaches 160 – 165 degrees F. (Next time I will use a smoking temperature of 250 degrees F.)

When the brisket reaches an internal temperature of 160 – 165 degrees F, take it out of the smoker. Wrap the brisket in one layer of plastic, and one layer of heavy-duty aluminum foil. Wrap it in a towel, and place it fat-side up in a cooler for two hours. Remove brisket from the cooler and place in the refrigerator. When ready to eat thin slice the pastrami across the grain for a tenderer slice. You can either eat it cold or warm it up.
[/b]

[Big Fella]

Double posted for some reason...

[Canadian Bacon]

With that many people comming and going ,I would do an assortment of food...wings,sausage,bacon wrapped corn,do some chicken thighs and maked pulled chicken sammies,stuff a couple beef tenderloins to slice up on a bun....the list could go on forever,whenever i have a crowd over I always like a mix of food,that way theres something for everyones taste.
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[lakeport smoker]

Luckyduck,
I think we hang with the same crowd. I did see a post on here about chicken cor den blu. I made it and it was awsome. One of the fastest dissapearing dishes to date. I can't seem to find it. I will continue to look. Just flattend chicken breast,ham,swiss. Roll in bacon and smoke. Oh yea got to add seasoning. Good luck with your decision. Make sure you post pics.
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