Fourth of July cooks

[Jim6820]

Just pulled a 16-1/2 pound brisket out of the freezer in preparation for a Thursday overnight cook. This was the last of a bunch of briskets I bought a while back and I needed to get it on the grill, so this is a good time. It is still cryovac-packed and looks good, but I don’t like to hold frozen meat more than a year at most and this one is getting close.

It will be part of our family 4th of July get-together on Friday at our daughter’s house just down the street. It is only USDA Choice, but nicely marbled and should serve nicely. My SIL will be doing ribs and the grandkids will be supplying the sides. My wife insists on doing the pies; apple and blackberry. We like to do things as a family!

What’s everyone else doing for the 4th?

 

[Motodad1776]

Gonna do some baby backs more than likely, just picked up my half steer Saturday and the freezers are nicely stocked........but I'm in the mood for ribs.

 

[Greg Jones]

Made a Lowcountry chicken bog tonight. Putting on a pork butt later this evening for a neighborhood informational meeting tomorrow for our fundraiser Friday. Don’t really have a menu yet for the rest of the week/weekend.

 

[Jim6820]

Ooohhh, I like the look of that Low-Country Chicken Bog; tasty, I’ll bet. I hadn’t heard of that particular dish before, but I do make similar dishes; Jambalaya (my family calls it “Jimbalaya” ) and Paella. There’s something really comforting about a dish like that. Talk about “soul food.”

 

[BigDan]

St Louis and a very large Turkey breast going in a brine Wednesday.

 

[Mannydog]

Just pulled out a brisket from the freezer this morning, too, Jim! I only do a few each year since it's usually just my wife & I, so this will be a treat.

 

[Greg Jones]

PaellaOoohhh, I like the look of that Low-Country Chicken Bog; tasty, I’ll bet. I hadn’t heard of that particular dish before, but I do make similar dishes; Jambalaya (my family calls it “Jimbalaya” ) and Paella. There’s something really comforting about a dish like that. Talk about “soul food.”

This typically would be different from a Paella in the way it is cooked-no socarrat on the rice! I love a good Paella, even after the Matador is long gone I still have a couple of Paella pans and saffron in the cupboard! The best use ever for the recteq Matador! Wish I had kept the Matador pan now that I have a high-BTU burner unit for boils. IMO the biggest negative of the Matador was not enough BTUs to even fry anything.

 

[Jim6820]

I do love the socarrat in Paella! I need to get my pan out and make some again soon. At the Basque festival—Jaialdi—in Boise, Idaho—their outdoor Paella pan is about 8’ in diameter! They do feed a bunch of people and, even cooked on such a large scale, the Paella is pretty good. Almost as good as some I’ve had in the Basque Country of Spain; almost! Then, again, there are a lot of Basques living in and around Boise, Idaho.

Your Lowcountry Chicken Bog looks more like Jambalaya without the shrimp, bell peppers and tomatoes. Still, it looks good to me.

 

[Greg Jones]

Your Lowcountry Chicken Bog looks more like Jambalaya without the shrimp, bell peppers and tomatoes. Still, it looks good to me.

Yes, the Lowcountry chicken bog is basically a sticky version of a chicken and rice dish with the addition of the sausage. I had an ear of corn orphaned in the crisper drawer from the weekend, so I took that off the cob and added that as well!

 

[Greg Jones]

Starting the weekend early! Pork butt for a planning meeting tonight for our neighborhood golf cart parade and party this Friday. Put this 9# butt on the RT-700 around 22:00 last night at 225 degrees The MEATER cloud went down last night, but fortunately the butt was at 150 degrees when I woke up at 05:00. Wrapped later at 165 degrees, one of the prettier barks I’ve cooked, and now into the Joule oven until done. I swear, I’m just about done with wireless thermometers and any thermometer/grill technology that requires the cloud.

 

[Motodad1776]

Looks good Greg, I am really liking my Wifi Inkbird wired 4 probe system and don't see myself ever venturing into the wireless probe thing.

 

[larry4406]

Defrosting a yellow tag tri-tip roast for a cook this weekend on the RT1250.

Last ones I did, I cooked like a brisket and was fantastic. Will do it again but add the foil boat technique to it.

Daughter wants jerk chicken thighs so I might do those as well. These would be on the Weber Performer.

 

[Cavite]

3 pork butts for pulled pork sandwiches, homemade BBQ sauce, and smoked "baked" beans for the neighborhood potluck at our house. In the past. I've done 4 butts but always end of with a ton of leftovers even after I send a few folks home each with a pound of pork. We will see how it goes, with my luck I'll run out of pork.

 

[Mike]

I'm hitting the road this weekend to spend time with family back in Indiana, so no grilling for me this weekend.

 

[Jim6820]

I'm hitting the road this weekend to spend time with family back in Indiana, so no grilling for me this weekend.

Spending time with family is always at the top of the list for us too! Now, being so close to most of our family lets us grill and spend time with family. Win-win!

 

[ringosmoke]

Smoking beef short ribs.

 

[Buckeye1]

Made a Lowcountry chicken bog tonight. Putting on a pork butt later this evening for a neighborhood informational meeting tomorrow for our fundraiser Friday. Don’t really have a menu yet for the rest of the week/weekend. View attachment 24188

Have not had low country chicken bog in about twenty years!
I’m drooling.
Also miss Pileau pronounced Perlo.

 

[Jim6820]

Well, the brisket is trimmed, injected and rubbed; ready to go on the grill about 10:30 this evening for an overnight cook. After trimming, a 16-1/2-pound chunk of USDA Choice brisket weighed in at an even 12 pounds.

I’ll start it at 180F until early tomorrow morning and then bump it up to 250F for the finish. Fortunately, the app for my MAK is pretty reliable, even on holidays and I should be able to monitor grill temp and raise/lower as needed. Same with the TW RFX app, so I should be covered for alerts, if necessary.

Hoping to bring this cook in around noon tomorrow for a good rest before heading over to our daughter’s home for the 4th of July festivities. Will try to remember to post a finished photo in the morning.

 

[larry4406]

Tomorrow I will smoke a tri-tip like a brisket. Last one I did I foil wrapped at the stall with some pats of butter. This one I am thinking of foil boating.

 

[Greg Jones]

Tomorrow I will smoke a tri-tip like a brisket. Last one I did I foil wrapped at the stall with some pats of butter. This one I am thinking of foil boating.

I’ve not tried the foil boat yet, but the people who have appear to love it. I’m going to try it on my next brisket cook.