Plans for the 4th fo July?

[sharky]

The 4th of July is another great grilling day.

Do you have plans? What are you cooking?


I think I will settle down with something traditional -- with a twist.

I am going for steaks, but I'll make some sort of salsa to put on top. GregTX has got me thinking about the different options I have now, and I'm ready to experiment!

:-)

[St. Louis Griller]

That sounds good Sharky, let me know how that turns out. I have a cookbook with recipes for chutneys/salsas and such, but have never tried it.

As for me, doing family stuff most of the weekend but may be able to fire up the 'ole BBQ on Sunday. Nothing too crazy here, I bought a big package of boneless pork chops that I'll probably do.

Does anyone have a good recipe for a marinade that is battle tested for pork chops? They are about an 1.5 inches thick so I'd like to marinade them for about 12 hours or so. Last time I made them, they dried out pretty quick so I hope the marinade and maybe even indirect heat can solve that problem.

[freightdog]

Well its my wifes B-day so were gonna have a full day. We are gonna go to church then go to she shooting range andthen fire up the grill with some steaks not sure what cut though.

[sharky]

Happy Birthday freightdog!

Happy 4th of July everyone!

I've got my steaks prepped, it's going to be a good day!

[steven]

4th july, yesterday, i sat at home, waithing for 6 days fo the best day of the year, MY BIRTHDAY!!! i'm english so i dont care that much about 4th july

[sharky]

4th july, yesterday, i sat at home, waithing for 6 days fo the best day of the year, MY BIRTHDAY!!! i'm english so i dont care that much about 4th july

HOw old are you steven?

How did you find out about sharky.com

[steven]

my friend told me (HAMHEAD1000) and why do you want to know my age

[sharky]

I'm just curious of your age. I have no problem with anyone of any age posting here, however, the posting needs to stay on topic

[steven]

ok im 13 and 360 days

[sharky]

I was your age when I first started to Grill.

I went out to the beach with my friends, we camped and grilled out. I manned the grill most of the time and enjoyed it! I haven't stopped yet!

[steven]

my first grilling was when i was 12 at a scout camp, almost everything burned, except about 2 burgers which were perfect

[sharky]

Keep it up. You will enjoy it!

[steven]

the burning or the grilling?

[sharky]

I think that's an obvious answer

[steven]

i know, i was just acting stupid to look funny

[huddey]

i started grilling when i was 10 my dad took me camping and i cooked a full english on his "new grill" it was fun i didnt burn eny thing!

[sharky]

Huddey -

what is a "full english" ??

[SeanB]

what is a "full english" ??

I am guessing it is breakfast....
Full English (http://www.frif.com/new99/fullengl.html)


I cooked a brisket over the weekend that was out of this world. It was the thicker end of a whole brisket that I cut up a few weeks ago. I smoked it for about 15 hours. The internal temp when I pulled it of was around 170*, and I let it rest wrapped in foil for 15 minutes. The meat was falling apart! I don't think I have ever had brisket this tender.

I made some pretty good ribs on Saturday also...I don't think they have reached out of this world level yet but they where tasty and tender...

[sharky]

I have never been a fan of brisket. Even when it is nice and tender, it still tastes dry. I'm not sure why.

what did you rub on the ribs?

[SeanB]

Oh let me see what was in the rub...brown sugar, kosher salt, black pepper, parika, chili powder, creole seasoning, and some cayane pepper. I just dump stuff together mix it up and rub it on. Then let them sit overnight. I gave one of my neighbors a taste and he asked me what kind of sauce I used on them...he was pretty surprised when I told him there was none.

Flavor wise I am not sure that the ribs can get much better, but I am not quite there on them falling apart yet. Part of the problem is that with the medium Egg I can not get the full rack on there laying flat so I am going to get a rib rack for the next round.

[sharky]

The secret to fall off the bone tender is foiling the ribs. that was the consensus of just about everyone i talked to at the competition. The more tender you want them, the longer you foil.

[SeanB]

Yeah yeah yeah...but I am a rebel and refuse to wrap!!!! When I was cooking on the gasser I used to wrap them, but in therory the BGE should do tender ribs without wrapping. This was only the second time cooking ribs on the egg, and I cooked them direct so that was a big factor also. I am going to give it one more go without the wrapping...I will let you know how it comes out.

[sharky]

Remember that the foil is not just used to tenderize, it's used to block the smoke from becoming too powerful!