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#13
07-04-2006, 12:31 PM
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Re: What are you grilling today?
[ QUOTE ]
15 pork butts, 3 briskets, 2 turkeys, 10 racks of ribs and 14 pounds of chicken wings! [/ QUOTE ] In-[censored]-credible. How big is the party? As for me, I'm working 12-830, and commencing drinking whenever I get back. Beer good, have no idea what I'll eat. Maybe cook up some of the brats in my freezer. Who knows? BTW, working on the 4th is BS, but I've really got no reason to complain about time and a half when I'll still have time to get proper wasted before fireworks. 
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#14
07-04-2006, 12:39 PM
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Re: What are you grilling today?
[ QUOTE ]
In-[censored]-credible. How big is the party? [/ QUOTE ] 50+
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#16
07-04-2006, 12:50 PM
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Re: What are you grilling today?
[ QUOTE ]
15 pork butts, 3 briskets, 2 turkeys, 10 racks of ribs and 14 pounds of chicken wings! [/ QUOTE ] Trip report please. I'm quite serious about this.
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#17
07-04-2006, 01:35 PM
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Re: What are you grilling today?
[ QUOTE ]
3. I will then rub and brush this mixture on to the LB's in a very loving manner. Some people poke holes with a fork to let it seap in. I am undecided on this as I feel it may let moistness out, once on the grill (I'd like to hear opinions). [/ QUOTE ] I've always used a fork when I marinate, about one stab per square inch, you won't lose moistness if you slowcook the meat (this only applies to thick cuts, I don't use a fork on something thin like a skirt or round steak for fajitas).
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#18
07-04-2006, 01:46 PM
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Re: What are you grilling today?
[ QUOTE ]
[ QUOTE ] 3. I will then rub and brush this mixture on to the LB's in a very loving manner. Some people poke holes with a fork to let it seap in. I am undecided on this as I feel it may let moistness out, once on the grill (I'd like to hear opinions). [/ QUOTE ] I've always used a fork when I marinate, about one stab per square inch, you won't lose moistness if you slowcook the meat (this only applies to thick cuts, I don't use a fork on something thin like a skirt or round steak for fajitas). [/ QUOTE ] Makes sense, I'll poke holes today. I will go with the 1 per sq. inch. I may have been a little aggressive in my poking in the past. [img]/images/graemlins/grin.gif[/img] I'm outta work in a couple hours and then lightening her up! I'll admit it. I love beef! (waiting for the FYPers) LLL
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#19
07-04-2006, 02:04 PM
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Re: What are you grilling today?
[ QUOTE ]
[ QUOTE ] In-[censored]-credible. How big is the party? [/ QUOTE ] 50+ [/ QUOTE ] I hope the + in 50+ means closer to 100. The average butt is what 7 or 8lbs? 15 butts will feed 50 people. Add the briskets, turkeys, ribs and wings and you can feed an army! Sounds awesome. How do you prepare your butts? I coat mine with yellow mustard then add a dry rub the night before. 10 hrs or so at 225-250F seems to do the trick. Dang this is making me hungry.
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#20
07-04-2006, 02:34 PM
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Re: What are you grilling today?
Smoked Chipolte/Tequila Chicken Wings. (7lbs)
Marinade: 10 oz Tabasco brand Chipotle sauce (2 bottles) 1 cup canola oil ½ cup lemon juice ½ cup lime juice ¼ cup honey ¼ cup tequila 4 tablespoons Worcestershire sauce 2 teaspoons black pepper 1 head garlic crushed - head not clove Sauce: ½ pound butter – salted 10 oz Tabasco brand Chipotle sauce (2 bottles) 1/8 cup tequila Prep: Rinse wings and pat dry; Remove wing tip. Cut remaining wing into two pieces. Pack into a container and add marinade. (I use a Food saver and vacuum marinade) refrigerate 4 – 12 hours. (longer is better) Fire up smoker (hickory or oak) or grill for indirect heat with smoker box. You’re looking for about 300 degrees. Oil grates. If you’re using a charcoal grill you’ll need a drip pan. While the smoker heats melt the butter in a large sauce pan and wisk in the chipolte sauce and tequila. Remove the wings from the marinade. Place the wings on the grate and brush with the marinade. Discard the leftover marinade. Cook until the skin is crispy 30 – 40 minutes. Baste with the sauce the last 10 minuets. Pull and place in bowl and toss with any remaining sauce. Serve with Blue cheese or ranch (make it yourself you lazy bastard!) Blue Cheese Sauce: 8 oz blue cheese 1 cup mayo 1 cup sour cream pinch of kosher salt 1 teaspoon fresh black pepper 1 tablespoon white vinegar Combine cheese and mayo in a food processor and blend until smooth. Add the salt, pepper and sour cream and pulse until smooth. My Ranch: 1 cup cream ¼ cup mayo ½ cup buttermilk 2 tablespoons fresh parsley chopped fine 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons black pepper ½ teaspoon celery seed 1 teaspoon salt ½ teaspoon thyme squirt of lemon juice Combine in food processor or blender and pulse until smooth Great with buffalo bread! Slice a baguette cross cut (pieces) with butter and a little salt. Toast lightly on grill butter side down. Flip and place a piece of fresh mozzerlla on the bread and brush with the chipotle sauce above. Place back on grill until cheese is melted and soft. Happy 4th! [img]/images/graemlins/laugh.gif[/img]
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