memorial day plans

[swamp smoker]

Hey Everyone

Any big cooking plans? I'm thinking of doing a leg of lamb on the rottiserie and eating off it the whole weekend.

[sharky]

I'll be having a few friends over around the pool. I plan on cooking a few ABT's and pulled pork sandwiches.

Though my menu might change as the day comes closer. lol

[Dave C.]

Right now the game plan is to help a friend do a practice cook. For the past four years or so he puts on a party on the Sunday of that weekend. It's a full four meat KCBS style competition cook, complete with turn in boxes starting at noon. And then he turns it into a "pot luck" type party where every one brings a side dish. I'm thinking about ABTs & Pig Candy. :D :D
Whatever happens, I'll post some pics.

[sharky]

Update -

I am going to a friends house in Orlando and I will be bringing the ABTs and help with the grilling duties.

I believe he is grilling up chicken and a variety of side dishes. I can't wait.

[St. Louis Griller]

I have a nice 8 lb. butt I put on my Weber at 9 a.m. (CT) this morning. Hopefully its cooked at around 4ish, I'll let it rest for a few hours, then chow around 6ish. (Give or take an hour).

[dbubs]

I'll be doing a butt as well- Question-
Previously I have just done 12hr or so somkes- I really want to do a good ol 18 hour show down this time. I need one of those maverick et-73's so I can be alerted if the fire drops down below the 250 range in the middle of the night (I'm planning on starting it around 10-11pm sunday night. I cant find the 73 anywhere - no Bed bath beyond, lowes, or my local grill store- only the one with the single prong that is wireless. I would really like the one that moniters the inside grill part as well. Anyone know anywere in Tampa bay where I could score one???? If not does the single probe version alert you if temps drop too low? or is that one only alerting to the done temp????

Help! suggestions???

[dbubs]

Here's how its shaping up so far... Just finished prepin and starting the marinade/rub sat afternoon, hoping to start it around 10pm Sunday night for Monday afternoon feast. How's you'all's comin along?

[swamp smoker]

i've got my lamb marinating in greek yogurt /lemon &lime juice with garlic and onions,oregano,marjoram.. Got the recipe off the food network. I'll post it if it turns out good.

[dbubs]

i've got my lamb marinating in greek yogurt /lemon &lime juice with garlic and onions,oregano,marjoram.. Got the recipe off the food network. I'll post it if it turns out good.

Well it sounds pretty good!

Need advice (in addition to the thermometer Q above)~ For my 18hr smoke, should I stay at 250* the whole duration or bump the temp up at the end? Also any recommends on the internal temp, 170* but I have heard good results with 195* being more tender.

I'm a little nervous about drying it out- being smoked for soooo long...

[St. Louis Griller]

DBubs, pics look good, seems you're on the right track!

Can't help you with the Maverick, but as far as temperature I wouldn't go over the 250* mark. There is always a tendency to add more fuel during the plateau (point midway through cook where temperature hovers for long period of time, sometimes even drop as callogens and fat breaks down inside the meet), but leaving it at 250* will give you better results.

If you are going to have pulled pork, don't pull it out before 195*. You could leave it in all the way 205* if need be. Take it off at 180* if you prefer to slice and serve it. Cuts of meat like that are IMPOSSIBLE to overcook when you are cooking at temperatures under 300*.

Also, piece of advice that seemed to help me yesterday...I took mine off at 200* and wrapped it in foil, then in a towel, then stuck it in an empty cooler to sit for 1-1/2 hours. That seemed to really let the juices redistribute, and suprisingly it was still piping hot when I took it out...Better than letting it sit chilling on a countertop!

Good luck and keep us updated! I'm pissed, have to go to a graduation party today so no grilling for me...

[sharky]

dbubs -

Try the outdoor kitchen store in south Tampa on Kennedy.

I know there are a few BBQ stores in New Tampa as well and I'm sure they might have it. I'm in Land O Lakes and can't think of a place up here off the top of my head that has one. Perhaps the new BBQ store in Trinity/New port richey next to the Buffalo Wild Wings and Tijuana Flats.

[sharky]

Well it sounds pretty good!

Need advice (in addition to the thermometer Q above)~ For my 18hr smoke, should I stay at 250* the whole duration or bump the temp up at the end? Also any recommends on the internal temp, 170* but I have heard good results with 195* being more tender.

I'm a little nervous about drying it out- being smoked for soooo long...


I've always pulled mine off at 180 and then let it hold for an hour or so wrapped in foil and a towel then placed in an empty cooler.

[dbubs]

Thanks St. Luis- I'm planning on pulling it so I'll leave it in to 200* Great tips on the cooler- I got one all cleaned and ready to go..

Thanks for the suggestions Sharky, I checked out the one on Kennedy online - closed on sundays. I went to the second one in trinity (this is where i purchased my egg)- no luck there either but i did pick up some more apple wood. Looks like Im just going to get er going and hope for the best- I think it will be OK for 5-6 hours of sleep..

By the way sharky- I live in Land O Lakes too! Im just east of the Suncoast parkway off 54.

Again, Thanks for the suggestions- I'll post the results pictures tomorrow. Good luck to all and enjoy.

[Dave C.]

Hey, dbubs -

I take mine to 195* to 200*, double wrap in heavy foil, then a towel and place in a cooler. I usually fill the cooler about 1/2 full with very hot tap water when the butt gets to170* or so. Drain cooler & put wrapped meat in the cooler for a couple of hours. If you use a small enough cooler, or load enough meat in there, you can hold temps for 4 hours or more. As long as your temps stay above 140* you'll be ok.

[dbubs]

Thanks Dave.

Its about 5.30am- temp held well, slight drop to 210*. I spitzed the butt with apple juice thru the top vent/damper of the egg (havent lifted the top yet-and wont). Temp returned to 250* after getting the rush of air from the vent.
Lookin and smelling good so far...

[St. Louis Griller]

Hows it lookin, Dbubs?

I'm about ready to head to the store to see what looks good for today. I'm thinking either some ribs or BCC. I figure I can't go wrong...

[Dave C.]

http://i245.photobucket.com/albums/gg65/Rookie48/100_0634.jpg
Chicken @ 12:00

http://i245.photobucket.com/albums/gg65/Rookie48/100_0636.jpg
Ribs @ 12:30

http://i245.photobucket.com/albums/gg65/Rookie48/100_0640.jpg
Pork (sliced & pulled) @ 1:00

http://i245.photobucket.com/albums/gg65/Rookie48/100_0645-1.jpg
Brisket w/ burnt ends @ 1:30


Also did rib tips, ABTs, fatties, and had a bunch of salads & deserts.

[Dave C.]

We did all of that ^^^^^ for a Sunday feed / KCBS practice. A lot of work, but also a ton of fun :D .

[StPeteBBQ]

Appearance:

Chicken: 8
Ribs: 8
Pork: 8
Brisket: 9

Very nice!!

[sharky]

Looks great! I like the presentation!

I'll post a few pics of my memorial day cooking shortly.

[Dave C.]

Appearance:

Chicken: 8
Ribs: 8
Pork: 8
Brisket: 9

Very nice!!

Thanx, StPete! The brisket turned out really good on taste & tenderness also, maybe our best effort so far :mouthwate .

[StPeteBBQ]

Funny thing... whenever I judge at a bbq contest I always look forward to the brisket. Lots of judges hate brisket, but for me it's the best bbq when it's done right. I mean chicken, ribs & pulled pork are much more commonplace than brisket. And brisket requires lots of practice and knowledge to get it just right.

Looks like you nailed your brisket, Dave. Looks excellent.

[Dave C.]

And brisket requires lots of practice get it just right.

I agree completely! Brisket is one of the hardest cuts to get right, and that could be why some judges don't care for it. Some of the briskets that I have judged have been on both ends of the scale :rolleyes: .

Yes, that brisket did turn out pretty nice - I just wish that I had cooked it! It was done by a friend of mine on his "practice cook".

[dbubs]

Thanks for the help guys, the pork turned out great! 16.5hours until the temp came up to 198* then in the cooler for an hour. I would of liked to keep it in longer, the temp was holding fine, but the crowd was getting restless. For my saftey I decided to start shredding. the pictures dont do it justice- SUPER juicy, tender, smokey- perfect. I really got to say - the egg is great, didnt have to add any more coals or wood- the temp held fine overnight and the results were moist and tastey..

Thanks again!

[Dave C.]

If that pork tastes as good as it looks then you've done yourself proud! From the way that the bone seems to have been pulled out easily it was done just right. :D

[zzjakect]

WOW! That spread looks awesome. We usually go simple for Memorial Day. Go to parade, then cook some Brats(in beer of course), Big Hot Dogs and steak fries for the kids, and some Bleu cheese stuffed burgers. After, a Bon Fire with SMORES!!!! Tonight BBQ Chicken!