The Hunka Meat after overnighting in the rub
The Smoking Apparatus, nice heat on med-low = 225Deg.F
Flying the Flag, Honor to our Troops...For Five extra points, NAME the yellow flag?
Posted on 06/30/2005 5:29:20 AM PDT by Fierce Allegiance
What are you grilling/BBQ'ing for the Fourth of July / Independence Day celebration.
Share recipes, plans for the weekend, etc here.
Shrimp, Italian Sausage and, possible, squid.
I don't have a grill, alas. Someday..
Spicy tofu for me and steak for my man and red snapper fish for my mom but her traditional pork ribs.
What would you pay for a Weber? How long do they last? What are the cooking temperatures available on it -ie: how low can you go, and how high?
Not that I would give up my egg, just curious.
The temperature you can set on a One Touch Silver depends on if you put on the cover and set the cover vent settings. You keep it open all the time to cook hot dogs, bratwursts and hamburgers.
The more one hears of that t*rd, the less there is to like.
Generally, I put a half dozen in a saute pan, pour in a can of beer, simmer to cook, then pour off the beer, put in a bit of olive oil (or butter in the case of brats) and brown them in the same pan (or if it's a grill day, roll them to coat with oil and throw them on the grill until GBD). Sauteed onions go on the bun.
I'll have to try your kraut idea... usually it jumps straight from of the bottle onto the sourdough around here. Oh, yah, and Gulden's mustard. Yum.
Well GR, couldn't find a 'picnic' shoulder at our regular butcher today...but did get 'the same thing' with the big leg already cut out of it...plus, no fat cap.
I'm gonna try essentially the same thing but will cover with foil earlier as it finishes...
Cribs, our buthcher, said we gotta make a reservation to get the full bone in shoulder...hey, either way, it's gonna be right tasty!
I think that cut is called a Boston Butt. I'm not making this up. LOL. I put on a coating of rub and I put kikkoman teryaki (the runny stuff) in a spray bottle and give the P.I.G. pork a spritz every so often to keep the thing moist. Keep the heat low and cook it slow, and you'll have moist and tender.
Well, I've shoved my Boston Butt into the fridge with the dry rub rub a dubbed into it to sit overnight per the recipe...
It's already looking good!
Careful with the really old ones (pre-60's). The plating on the shelving had cadmium in it and it will react with slated meat placed on it to smoke. Heavy metals are NOT a good secret ingredient.
After a few more hours of FReepathon and the Busch race at Daytona, I might have to shove my butt in the fridge overnight :o)
I should have been more specific. I don't literally "boil" them. It's a slow-simmer "bath."
I haven't made them for awhile because I can't tolerate Johnsonvile brats anymore. But, Wellshire Farms have some I'm going to try.
Yep, that's why I make em... lots less chemicals to give you headaches and such. Hmmmm. The troops are clammoring for food... maybe this time to slice up a vidalia and get with the program :o)
Thanks WCF!
The Hunka Meat after overnighting in the rub
The Smoking Apparatus, nice heat on med-low = 225Deg.F
Flying the Flag, Honor to our Troops...For Five extra points, NAME the yellow flag?
Excellent! Grills fired up, flags are a'flyin. Get r done!
I'll be smoking a brisket to perfection ... on the apparatus affectionately known as "the beast"
After three hours...the Boston Butt is halfway there...internal temp at 111DegF. Basting is keeping it moist and a little Hickory smoke git's 'er DONE!
Home made cole slaw, grrrrandma's recipe! Some broccoli salad too!
Coupla cold beers will be a real treat.
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