Yep boyz, its that time of year again where we invade Lowes or Home Depot, shell out cash for something new to cook on OR something to use for cooking. Some prefer Gas.. others Wood. I'm in the wood camp although I do own a Charbroil Gas Grill which I probably will retire this year. Not sure what anyone's preference is but the end result is a great experience producing fabulous food for friends and family. Tomorrow, I'm going light with 2 racks of babybacks only. Not my usual feast but its just me and wifey so no need to cook food we won't get around to eating. Fresh bi-color corn and some Asparagus rounds out the menu. Wifey hopefully will bake a Devil's food cake to pair up with some Lactose Free Breyers Vanilla Ice Cream.. Opinions folks.. What's on everybody's menu for the weekend? Anybody cooking something exotic (deer, wild boar, Salmon...) ? Stay safe folks and enjoy the holiday responsibly. We want all of you back with all of your fingers! Cman
Ribs, pulled pork, hamburgers and dogs are in the menu. I use a Weber gas grill. I have a garage full of outdoor kitchen items waiting to be built/installed. I'm building a U shaped outdoor kitchen under a new waterproof 16x20 deck. It's going to include a Blaze gas grill, griddle, Kamado Joe Big Joe II, power burner, kegerator, refrigerator, ice maker, bar center/sink, outdoor pantry and lots of storage. There will be a TV behind the bar, ceiling fans and lights. This is where I'll watch the Jets game while I grill and smoke meat and fish for my family and friends. Hope to have it all done by mid September.
Tomorrow is a washout here so probably wings in the air fryer. Sunday I’ll smoke st Louis style ribs , rubbed down with chili powder,garlic,onion,black pepper and brown sugar. Then I just baste it with a little vinegar while it’s in the smoker. Monday is my paid holiday, leaning towards bacon wrapped venison back straps marinaded in with Omaha’steak seasoning I have the char grill trio gas/charcoal /smoker which I love. Gas for the weekdays charcoal and wood for the weekend
Got my ribs marinating overnight and will be lighting up the Stumps XL Baby around 10am. I'll be using Hickory and Cherry for the smoke and lump charcoal for fuel. Setting the smoker at 225f and will spritz every 60-90 minutes with apple juice. I always cook unsauced until the last hour and then I go light. MAYBE some Beef short ribs tomorrow..
My house sits on 2.1 acres of property. The majority of it is in the front but the backyard is a decent size. It's big enough for the outdoor kitchen as well as a separate 12x12 pavilion with a spa Due to my spetic tank location, I didn't have a spot for a pool so we decided to do this instead.
Sounds awesome! Get it done by football season. Weather looks to be a washout all weekend here too.... so no real plans. Maybe some grilling in the driveway for the neighbors if there's windows. If not, I at least hope there's some surf. (no way I'm taking the boat out this weekend.... did test run it last night. She ran pretty good
Just started my Pulled Pork. Using a Boneless Butt instead of a Pork Shoulder. Figure on 10hrs until finished.
Just pulled my brisket out of the smoker about an hour ago. In the Cooler resting, now and the smell is driving the family crazy with anticipation. Got a full pork shoulder for tomorrow.
This will be the layout. I'm pretty stoked. I'll check with the old lady to see if she minds me having internet strangers over for a party
If your referring to the chances of her signing off on strangers at the house, she wouldn't have a problem as long as I didn't. She's cool like that. And I'm always up for meeting new people that have a common interest @Brook! would have to come though. I think there are a few people here from western CT. It would be a lot of fun. Now if your referring to the Kamado Joe Big Joe II, it weighs 360 lbs and that won't be going anywhere either Has anyone here ever used a kamado before? I didn't even know that's what they were called and the only one I knew of was the Big Green Egg. I watched a video on the BJII and it blew me away. I never knew how much you can do with it including smoking. It will be a learning curve for sure but I'm excited to get into smoking.
Those usually burn and cook hotter than steel smokers as they are insulated. You'll be able to get far higher temps for searing than you would with a stick burner. Other than that, cook the way you would normally and keep an eye on your temps.
The one thing I included that was a total luxury item was the griddle. You can get a great sear on one and I'm a big breakfast fan. When I have parties I usually have 8 or so overnight guests. Being able to cook up eggs, hash browns and bacon for 8 people the morning after was a huge must for me.
