Ok who is cooking for Fathers Day?

[BBQ101]

:lol: The Mrs thinks I am crazy wanting to cook on Fathers Day. I got a great price on a case of Brisket Flats so I have to cook 2 in the morning. I will also toss on a couple of Pork Butts and 2 slabs of Beef Ribs that Fred Flintstone would be proud to have on his plate. :wink:

:lol: Have a great day all of you.

[Zeeman]

Oh yea, I'll be cooking :D After today spares I need to try again tomorrow. Going to fry some rainbows and taters, followed up with some home made lime ice scream. :D
z

[herper]

got my first order of grill magic and Bills rubs today so if I can find some meat worthy of it will be doing smoking and grilling. had some shrimp already cooked and sprinkeled grill magic onsome and that is damn tasty shrimp. cant wait to get fired up
Herper

[jshively]

Dad, grandpa, and an uncle wanted bbq for father's day. Guess who got suckered into doing that? You guessed it. So I decided to say hell with it and just make it a practice run. Check the other thread for the joyous updates.

[txpgapro]

After judging all day at the Clifton C/O I'm didn't think I would want to cook, but I forgot I promised the wife BBQ chicken, so I'm looking for a brine reciepe right now. I've never done that before, so I thought I'd try and see for myself if there is a difference.

[jshively]

After judging all day at the Clifton C/O I'm didn't think I wouldl want to cook, but I forgot I promised the wife BBQ chicken, so I'm looking for a brine reciepe right now. I've never done that before, so I thought I'd try and see for myself if there is a difference.

TexasLaw posted one that I am trying in this cook. It is from Alton Brown and seems to be pretty good.


This is my favorite bird brine (also works well with pork):

(courtesy A. Brown)

1 qt vegetable stock, chilled
1/2 cup kosher salt
1/4 dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water

Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.

This is enough for 2 chickens, one turkey, or one pork butt. For chickens, I like to skin and cut into quarters. You can fit one chicken's worth of quarters in a one gallon Ziplock baggie with enough room for brine.


TL

[Mic]

Doin a practice cook with brisket on the borrowed Backwoods! 8) Thinkin about some ABTs too and of course a few Michelobs! :wink: Hope all you Dads have a great day! 8) 8) 8)

Happy Father's Day (http://www.kodakgallery.com/BrowsePhotos.jsp?&collid=638915306203&page=1&sort_order=0)

Mic

[smoke jumper]

I'm not cooking today, but yesturday I cooked my first brisket. I was going to do it last week but the butcher sold the last five that he had minutes before I got there. :cry: I could never find the right time to try bucause every time I mentioned that I was going to bbq I'd wind up with a house full of people. I finally got a chance to try and I'm glad I did, it came out awsome. 8) I have to admit, I don't think it would have come out as good without all the good tips that I've found here 8) :D

Thanks,SJ

[Ed Embry]

Doin a practice cook with brisket on the borrowed Backwoods! 8) Thinkin about some ABTs too and of course a few Michelobs! :wink: Hope all you Dads have a great day! 8) 8) 8)

Happy Father's Day (http://www.kodakgallery.com/BrowsePhotos.jsp?&collid=638915306203&page=1&sort_order=0)

Mic
Looking good Mic! Good idea on the practice. Letting others do the cooking today. Just gonna chill and tip a few. 8)

[gatorpit]

Cooked a brisket yesterday for some eat'in today. Fixing to fire the pit up again and get some whole chickens on for later.

[txpgapro]

Well I bined 10# of chicken 1/4's in a ice chest last night.

1 bottle (32 oz.) of apple cider
1 cup brown sugar
4 tablespoons garlic powder
4 tablespoons tyme
dash of clove and nutmeg
2 cups Mortons Kosher salt

Stirred well and dumped in the chicken. It's now been 12 hours so I will dump the brine and then coat the chicken in Wesson oil and rub. Then back in the ice chest for a few hours. Will smoke them for a couple of hours and then put on the grill and mop them with Miguel Carlos BBQ & Mop Sauce. I will take pics of this cook.

[Mic]

I'm not cooking today, but yesturday I cooked my first brisket. I was going to do it last week but the butcher sold the last five that he had minutes before I got there. :cry: I could never find the right time to try bucause every time I mentioned that I was going to bbq I'd wind up with a house full of people. I finally got a chance to try and I'm glad I did, it came out awsome. 8) I have to admit, I don't think it would have come out as good without all the good tips that I've found here 8) :D

Thanks,SJ

Way to go sj! Glad everything turned out ok for ya! 8) 8)

Mic

[gatorpit]

Chickens are almost ready to pull off. Started them hot at 250 on the pit and then cooled to 200 for a few hours. Dang, they look good.

[Zeeman]

Move a little to your left, your blocking my view :lol: :lol:
z

[1044]

I'm ready. Got my plate and my Diet Coke. Load 'em up.

[1044]

Well, dang, Z. I guess Ritch ate all them chikens hisownself. It's been long enough. I bet theys all gone now. :(

[Zeeman]

Well, dang, Z. I guess Ritch ate all them chikens hisownself. It's been long enough. I bet theys all gone now. :(

Ok, we can fix that :idea: Hear they gonna be a block party by his place on the forth :evil: Pick you up on the way :shock: :lol: :lol:
z

[gatorpit]

Waiting on a few folks to show up before I cut them dare chics up. Don't know what day gonna taste like, but them shore is purty. 1044, you can leave now and be at my house by the time they cut up. Z, sorry, we will have digested them by the time you get here.

[Zeeman]

Thought ya just got a new food sealer :?: Q is good for days in them :idea: Ya hear me Laurel :?: :lol: :lol:
z

[bigwheel]

Doing baked tates and lemon peppa infested poack chops on the gas grill. Not sure how I got hoodwinked into that deal. They supposed to be cooking for me today right?

bigwheel

[txpgapro]

Just pulled the chicken. So moist and pink, hard to tell if it's done. Been over 4 hours though. Checked the temp and it was over 190. I guess the brining really does keep them moist. Makes the skin tough and hard to eat though.

[1044]

'Tain't the brine, 'tis the low temp smokin' that makes for rubber skin.

[gatorpit]

If temp dat high, they are DONE. Liquid clear, day are done. Do the leg pull. Sucker wants to come right out with ease, dat is done. Trust me, dat is done. Ritch

[Mic]

Well, I think I'll be able ta manage a few butts next weekend on this borrowed Backwoods afterall! The brisket and ABTs were delicious! :) Even Zena The Warrior Princess thought they wuz good! :roll: :wink:



Brisket,ABTs,and Zena (http://www.kodakgallery.com/BrowsePhotos.jsp?&collid=638915306203)

Hope yall all had a great weekend!

Mic

[txpgapro]

You're so right boys! It was done. Very juicy and full of flavor. Wife had me nuke it a minute, she didn't trust all the juice. Skin was like rubber though. I usually eat the skin, 'cause that's where there is lots of flavor.

[Zeeman]

Mich, good lookin Q there my friend, I'm full and that brisket made me hungry.....again :lol:

Texpro, did you use the brine recipe that Texlaw posted? If so, how was it :?:

I did the Lime Cream Cheese ice scream, wont do it again, taste ok (like a pie filling) but never did harden up like I like. Almost like a milk shake.
z

[txpgapro]

Here are the pics of my attempt at brined chicken. I'm thinking I need to smoke it less and cook at higher temps to cut my cook time in half, and assure that the skin in edible. I think I also need to try cooking without any mop sauce, as I saw only a couple of chicken entries yesterday that were "wet".

Brined Chicken Photos (http://pg.photos.yahoo.com/ph/txpgapro/album?.dir=/a769&.view=t)

[bigwheel]

For splits try 350 with charocal and chunks in an ECB with just a little water in the pan and a holey well ventilated charcoal pan. If it take longer than an hour thats too long. I would highly forget the oil and mopping thing. Now if you a truly a conesewer of perfect skin you will to cook it slow direct while spinning on a Rotess. That makes chicken skin taste like the Lord intended. Just my .02 of course. Now the 350 come from Big Dave. I just plays the temps by ear. As long as it say HOT on my ECB I tend to be satisfied.

bigwheel

[txpgapro]

I did use lump charcoal at first. Half a bag burned with a bag of apple wood chunks soaked in water. Then when charcoal was gone used pecan wood. Hottest the pit got was 215.

[TexasBorn]

:lol: The Mrs thinks I am crazy .......

Yeah, I can relate to that.

TB

[carnivore]

For Dad's day we just did some T bones on the gasser.. They were great and I used Bill's Texas grill magic and fresh ground peppr.. we had some baked potatoes with lots of High Fat Butter,, Sour Cream, Cheese.. Sautaed (sp?) Mushrooms.. We spent the last half of the afternoon,, me and my 3 sons watching action flicks and golf on tv.... truely a great American day..

[Ed Embry]

Well, I think I'll be able ta manage a few butts next weekend on this borrowed Backwoods afterall! The brisket and ABTs were delicious! :) Even Zena The Warrior Princess thought they wuz good! :roll: :wink:



Brisket,ABTs,and Zena (http://www.kodakgallery.com/BrowsePhotos.jsp?&collid=638915306203)

Hope yall all had a great weekend!

Mic
Looks great, Mic. Seems the Backwoods did you right. 8) Good idea on setting up those ABT's across the foil pan. :)

[TexLaw]

Everyone's food looks terrific up there. We got fancy and grilled rib eyes over lump. Alongside, we had some sauteed mushrooms, fresh corn on the cob (roasted in the oven), and a baby spinach and baby arugula salad. Man, it was good.

When I was at the store, I also saw a lamb "arm chop." One look at the cut let me know that they labeled it "chop" to try to sell it. It was a steak cut across from a lamb shoulder. I went ahead and picked one up (it was only about $2.50) and grilled it with the rib eyes. I made a marinade by blending up some olive oil, apple cider vinegar, peppercorns, mint, oregano, garlic, and 1015 onion. It came out good!


TL

[Buckeye]

Well....."My" plans fer Father's Day were shot ta hell!. I wuz plannin on a coupla drunk birds, an few slabs goin on tha pit bout 2pm. (after church)
Wife & kids took me ta that dagblasted Red Lobster. :evil: I hate that place! Alwaze crowded no matter whut time or whut day. Tha food iz ok, (garlic biscuts r da bomb!) but tha waiting time iz ree****ulus! :D . I new tha wait time wood be even longer than uzual...but noooooo! They took me anyway. Wait time wuz 1 1/2 ours!
Ta top it off...tha wife didn't like tha sauce that wuz on her salmon ( it took fer ever ta git her one w/o sauce).....and she got a touch of food poisonin'! bout 3am this morn. :x :evil: We didn't git home til 6:30.
I lost a Q day :cry: ....so I may take off in tha middle of tha week ta make up for it. :P :twisted:
Sounds like everyone had a nice Father's Day...I hope yall did.
Wunted ta wish tha single mom's out there doin' it by themselves a Happy Father's Day also. :wink:

[jshively]

Well....."My" plans fer Father's Day were shot ta hell!. I wuz plannin on a coupla drunk birds, an few slabs goin on tha pit bout 2pm. (after church)
Wife & kids took me ta that dagblasted Red Lobster. :evil: I hate that place! Alwaze crowded no matter whut time or whut day. Tha food iz ok, (garlic biscuts r da bomb!) but tha waiting time iz ree****ulus! :D . I new tha wait time wood be even longer than uzual...but noooooo! They took me anyway. Wait time wuz 1 1/2 ours!
Ta top it off...tha wife didn't like tha sauce that wuz on her salmon ( it took fer ever ta git her one w/o sauce).....and she got a touch of food poisonin'! bout 3am this morn. :x :evil: We didn't git home til 6:30.
I lost a Q day :cry: ....so I may take off in tha middle of tha week ta make up for it. :P :twisted:
Sounds like everyone had a nice Father's Day...I hope yall did.
Wunted ta wish tha single mom's out there doin' it by themselves a Happy Father's Day also. :wink:

I hear you on the Lobster the biscuits are worth it but by the time you get your freaking food you ate so many of the damn things you are full. Don't even get me on the salad shrimp. Where they find shrimp that small I want to know.

[Buckeye]

I think next time I git "shang-highed" ta that place...I'll order jus a salad. :P :wink:

[BBQ101]

:lol: Food was great here we had corn on the cob and pan fried squash. I also made some ABTs that turned out real good. The Mrs made her first batch of home made sausage. The sausage was real good for a first try. All and all it was a great Fathers Day for mee.
:wink:

[Mic]

Well, I think I'll be able ta manage a few butts next weekend on this borrowed Backwoods afterall! The brisket and ABTs were delicious! :) Even Zena The Warrior Princess thought they wuz good! :roll: :wink:



Brisket,ABTs,and Zena (http://www.kodakgallery.com/BrowsePhotos.jsp?&collid=638915306203)

Hope yall all had a great weekend!

Mic
Looks great, Mic. Seems the Backwoods did you right. 8) Good idea on setting up those ABT's across the foil pan. :)

Thanks Edwin! Cain't take the credit for tha foil pan trick, though! :oops: Got the tip from jshively off one of his posts! :shock: :shock: Worked like a charm! So thanks js...See. There are some who listen to yur ramblins!!! :roll: :wink:

Mic

[Grand Scale]

Well my fathers day weekend plans were shot just because a 6 week old can do that. So all the food I had for Saturday and Sunday got eaten last night in a meal worthy of song!
The menu included:

2 ea 1 1/2" Thick Ribeyes
2 ea Lobster Filets
1 Ea whole Salmon Filet
8 Ea Ears of Corn
1 lb Steamed Shrimp
1 1/2 Dozen Huge Steamed Crabs

Everything but the crabs and the shrimp which were bought cooked was done on the grill.

It fed 4 with very few leftovers!

Burp!

[TexLaw]

Sounds good, GS. Congratulations on your first Father's Day!


TL

[BBQ101]

:lol: Glad to see the baby is keeping you busy GrandScale. Bet you can't wait till that little one sleeps through the night :lol:

[Grand Scale]

You ain't kidding there brother. Yeah 101 I've got to give you a ring one of these days but I'm up to my armpits in alligators right now. Right about now August seems a year away. As long as you've got everything under control I won't worry too much.
If I'm lucky I may just may get to fire up the Heavy this weekend.

[BBQ101]

:lol: Do not worry we are all set to show off that Fancy Gator pitt of yours. :wink: